Foodnews may 2014

FoodNews No. 35 • May 2014

Contents Inclusions developed to meet your needs .................1 Positive EFSA claim evaluation on chicory oligofructose .......................... 3 Powerful thickeners & stabilisers .............................. 4 Clean label culinary food seminar ..........................4 Natural sodium lactate replacer ................................. 5 Toothfriendly bubble gum with PalatinoseTM ......... 6 StopGum: clean label alternative to gums .............. 7 The trend of high protein yogurt ...................... 7 Alsiano Food Seminar 2014 .. 8 The Alsiano Food Team ........ 8

Inclusions developed to meet your needs Push back the boundaries of your products with the extensive range of innovative inclusion products that can work in any environment – ambient, chilled or frozen Nimbus Foods manufactures decorations and toppings for the bakery, confectionery, dairy desserts, ice-cream, snack and cereals sectors. The vast product range includes toffee chips, caramels, fudge pieces, butterscotch pieces, butterscotch chips, honeycomb, biscuits, cereals, meringues and chocolate coated fruits, nonpareils, vermicelli, chocolate flakes, etc. Nimbus Foods can also supply nut free products from their nut free manufacturing site in Dolgellau.

Nimbus Foods has a vast product range and infinite flexibility. Whatever colour, size, flavour, and texture you require, coated or uncoated, they will provide the solution. Specialist technologies will ensure that the product remains stable, whatever the application.

The secret of Nimbus Foods’ success lies in its sophisticated development processes. The products can be manufactured to fulfill a number of criteria including

Publisher: Alsiano A/S Circulation: 1000 copies Editor-in-chief: Katarina Furin Coordinator, text, layout: Dorthe Andersson FoodNews is published four times a year and distributed to customers and other interested parties. Reproduction of articles appearing in FoodNews requires prior consent of the author.

Alsiano is not responsible for the content of articles written by external authors.

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• product stability • functionality in extreme temperatures • high moisture barriers • long shelf life • cost effectiveness The inclusions can be selected to work in any environment, be it ambient, chilled or frozen, and in a wide variety of applications: Bakery Nimbus Foods has developed a unique range of bake stable and soft bake inclusion products, which are capable of withstanding temperatures of up to 200ºC. Designed to be used prior to baking, these products have been formulated to maintain the desired colour, texture and flavour despite high temperatures.

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No. 35 • May 2014

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About Nimbus Foods Nimbus Foods was established in 1996 and has since grown into one of Europe’s leading suppliers of inclusions, providing the world's best-known companies with products that can transform an everyday food commodity into something really special.

Today, Nimbus is owned by Raisio Oyj based in Finland, the food manufacturing group focusing on niche sectors.

>> Whether they are used within the

product or for external decoration, Nimbus inclusions will not discolour or deteriorate in any way throughout their designated shelf life.

Cereals Nimbus Foods inclusions add flavours and textures and thereby extra value.

These ingredients can enhance the range and give greater consumer choice whilst encouraging brand loyalty. Nimbus produces a range of special inclusions which can really make a difference.

Confectionery With the help of Nimbus inclusions, confectionery companies can give their brand a real point of difference and add considerable value to their bottom line. Nimbus offers an impressive range of products to add flavour, texture and/or colour to anything from an everyday snack bar through to the most luxurious chocolate product.

Dairy Dairy products offer their own unique challenge to the inclusions market.

Their ‘wet’ environment challenges technologists to deliver inclusions with a high moisture barrier that can maintain their stability throughout the shelf life of the product. The team

at Nimbus is well equipped to rise to that challenge and has developed a wide range of ingredients which can withstand either a chilled or a frozen environment.

Desserts The development team at Nimbus has pioneered a wide range of products capable of withstanding the high moisture content of many of today’s desserts. Perhaps more than any other, the dessert market is where Nimbus inclusions make a real difference to the value of a product, offering a unique sensory benefit which increases the indulgent appeal.

Ice cream Nimbus has an impressive range of ingredients developed specifically for the ice cream market and capable of withstanding low temperatures of down to minus 18ºC without losing their stability.

Many of these products are multifunctional, for short or long term application and for internal or decorative use.

Decorations & toppings Nimbus Foods’ core portfolio contains varieties that can add flavour, texture, colour or all of these attributes to your finished product. They can provide ‘off the shelf’ solutions or sup-

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ply you with a custom-made product that has been developed specifically for your individual requirements.

Barrier coated decorations & toppings Utilising barrier coatings such as chocolate or fat Nimbus inclusions maintain their texture throughout the product shelf life be it crunchy honeycomb, soft caramel or hard toffee. Nimbus development technicians are available to recommend the perfect solution for your product.

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Nimbus Foods innovative inclusions for any environment ambient, chilled or frozen

FoodNews

No. 35 • May 2014

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Positive EFSA claim evaluation on chicory oligofructose The positive evaluation based on new research on chicory oligofructose to lower blood glucose response may lead to health claim approval

By BENEO Following a collaboration between BENEO, Cosucra and Sensus, a dossier for an EU Art 13.5 claim was filed that contains new data to show the link between oligofructose and improved blood glucose response after intake.

The dossier submitted to EFSA was based on several studies* including newly developed science, and shows that oligofructose has a significant part to play in the area of glycaemic control. The application targeted an EU Art 13.5 claim on the contribution of oligofructose to a reduction of postprandial blood glucose response. EFSA’s positive evaluation allows the approval by the Commission, the Member States and the European Parliament within the health claim procedure. This opens the way for new food and drink applications benefitting the industry as well as consumers.

This proprietary new research from BENEO, Cosucra and Sensus has shown the positive impact on blood *Studies are partly claimed as proprietary and/ or confidential.

glucose response when a proportion of the sugars in a product is replaced by the prebiotic fibre oligofructose that is derived from chicory. The new oligofructose data demonstrate a significantly lower blood glucose response with only 20% replacement.

The conditions of use proposed in the evaluation refer to the “reduced sugars” claim as published in the annex of Regulation (EC) No 1924/2006, i.e. a 30% replacement.

A second dossier focusing on chicory inulin and also including additional newly developed scientific research was ready for submission at the moment when EFSA’s opinion on chicory oligofructose was published. As EFSA broadened the scope to non-digestible carbohydrates when evaluating the oligofructose dossier, chicory inulin is included and benefits de facto from this evaluation.

With increasing challenges placed on society by diet related diseases such as obesity, overweight, impaired glucose tolerance and diabetes, there is increased emphasis on food and drink producers supporting the development of new, lower glycaemic response products. According to a

© BENEO

Oligofructose derived from chicory is not digested in the human digestive system; this means that its building blocks are not released into the blood stream as opposed to sugar for example, whose glucose and fructose are released into the blood stream. Moreover, oligofructose can be used to replace sugar in a range of food products and by doing so, the glycaemic response of the food product is lowered. So, sugar with its glycaemic response is replaced by a dietary fiber without a glycaemic response.

spokesperson of the companies that invested in the research, “this approach is in line with the thinking of the nutritional advisors to expand consumers’ choice for healthy products. The research has provided additional physiological evidence why oligofructose is a very suitable sugar replacer and therefore represents new opportunities for the food industry to meet consumers’ demand for more low glycaemic and tasty products”.

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Powerful thickeners & stabilisers Accel Carrageenan Corporation offers quality food-grade semi-refined carrageenan for whatever application needed Accel Carrageenan Corporation (ACC), formerly known as Rico Philippines Industrial Corporation, is one of the biggest producers of food grade carrageenan in the Phillipines and offers a broad range for customers worldwide.

• Controls ice crystal formation • Contributes to overrun, ease of extrusion and all-over body of finished product • Contributes to the smooth texture and creamy mouthfeel

ACC utilises Eucheuma species due to abundant supply of materials in the Phillipines’ tropical regions and produces kappa carrageenan from Eucheuma Cottonii and iota carrageenan from Eucheuma Spinosum seaweeds.

Products Carrageenan with its numerous properties plays an important role in various food as well as non-food applications. ACC offers the following range of carrageenan for food applications: Beverages: CELLAGEL & CELLAVIS • Stabilises cocoa suspension at very low concentrations • Imparts homogeneous appearance and texture to chocolate milk • Provides excellent mouthfeel and flavour release Ice-cream: CELLAMIX • Imparts homogenous meltdown • Prevents precipitation of milk protein

Gels / desserts: CELLAMIX • Provides a complete range of texture • From soft to elastic to brittle gels • Forms gel at room temperature • Contributes to gel clarity Meat / poultry: CELLAGEL & CELLAMIX • High water binding capacity • Reduced purge • Reduced cooking loss • Increased yield

• Uniform product stability • Better slice-ability • Freeze-thaw stability Pet food – CELLABIND • Reduces syneresis in the food • Excellent sheen to finished product • Binds meat particles effectively • Adds richness to the gravy • Maintains uniform suspension • Easy unmolding from the can • Prevents fat separation during processing • Uniform moisture throughout the can Quality assurance To ensure the highest quality standard of carrageenan products, ACC’s quality assurance processes are built on the concepts of ISO 9001:2008 standard with the guiding principle of the HACCP system.

The modern and well-equipped quality assurance laboratory ensures that all products are pure, safe and effective and released only after thorough analysis based on stringent specifications, methods and procedures developed according to international guidelines.

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Clean label culinary food seminar Limagrain Céréales Ingrédients invites manufacturers of culinary foods to a free clean label seminar On 5 June 2014 Limagrain Céréales Ingrédients hosts a seminar in Amsterdam dedicated to the clean label within the culinary food market.

The seminar will provide relevant information about the market, trends, future challenges, regulations and new technologies. Furthermore, the

seminar gives the opportunity to network with other key players in the market.

The seminar is intended for food producers of ready meals, soups & sauces, meat & seafood, dairy and beverages. Limagrain Céréales Ingrédients has set up 4 practical workshops for

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the participants to choose between.

If you are interested in participating, please contact Alsiano.

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No. 35 • May 2014

Natural sodium lactate replacer Prolong the shelf life of meat and fish products with SL R 100, a clean label fermented liquid product from Fi&S SL R 100 from Fi&S is a 100% natural liquid product that can replace sodium lactate in all meat and fish applications, without an E-number.

SL R 100 has the same functionality as the combination Lactate + Di-Acetate, which means that it works not only against bacteria, but also against yeasts and moulds. SL R 100 is made out of the fermentation process of onions and is labelled as spice extracts, onion extract or natural aroma.

• Fresh meat (minced meat) – shelf life extension (2-3 days) • Boiled sausage (Frankfurter) – shelf life min. 30 days • Cooked ham (sliced) – shelf life min. 30 days • Cured ham (ham dice) – shelf life extension, product protection • Fermented sausage (salami) - shelf life extension, product protection

Modes of growth inhibition During fermentation, lactic acid bacteria and acetic acid bacteria produce small molecular organic acids and antimicrobial substances. These substances accumulate in SL R 100. The organic acids, antimicrobial substances and their salts can

Dosage of the SL R 100 is 2% calculated on the final product, and it can easily be added to injection and tumble mixes or directly to the dough.

• Penetrate bacterial cells and moulds • Inactivate metabolic activity of bacteria and moulds even at neutral pH values (feedback inhibition/accumulation of salts) • Reduce the water activity (aw-value) Application of SL R 100 SL R 100 is tested and approved for the following meat products:

In all application tests, the SL R 100 has proven more effective than lactate and has prolonged the shelf life of fresh ground meat with 4 days more, and in cooked sausages and hams with 10 days more, than when lactate 60% is been used.

The product is available in two versions: the standard SLR 100 containing 12.5 % of sodium and SL R 100 K based on Potassium and contains only 2.9% of sodium. SL R 100 K can therefore be used when salt reduction is requested.

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Fi&S functional blends FI&S develops and produces high-quality functional blends for the entire food industry. The broad line of products ranges from herbal blends and sauces to batters and functional, complete tailor-made solutions.

With its own R&D and application centres, FI&S is a preferred partner in innovation and growth able to assist in any challenges the modern food industry faces.

Selected FI&S products: Injection & tumbling mixes for improving structure, tenderness and to add flavour and improve the yield. A wide range of mixes is offered based on the raw material requirements, application technology and the desired end product requested by the customer.

Binding mixes for supporting forming, consistency, structure and/or bite in processed meat products. In addition to functional binding ingredients, the taste, colour and any other characteristics can be included in the mix.

Specialities. FI&S offers an interesting range of specialty products such as fat replacers for meat products that also improve water retention, transglutaminase to “glue” pieces of meat together, to create bite in sausages, or to enhance structure, and tailor-made mixes custom blended to meet exact customer specifications and packed in the packaging chosen by the customer.

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Toothfriendly bubble gum with PalatinoseTM BENEO presents polyol-free, toothfriendly bubble gum concepts with sugarlike taste and sweetness

By BENEO BENEO, one of the leading manufacturers within functional ingredients, used the recent ISM 2014 to showcase new avenues for toothfriendly children’s confectionery with Palatinose™. Thanks to its unique nutritional and technological properties, BENEO’s functional carbohydrate allows for the development of healthier confectionery products such as the first polyol-free, toothfriendly bubble gum with a sugar-like taste and sweetness.

Consumer research conducted by Datamonitor* shows that globally, 83% of all consumers see oral health as important to them. This combined with insights showing bubble gum markets in North America and Europe continuing to mature, highlights that innovation with added value products is essential to revitalise this category. By incorporating BENEO’s

Palatinose™ toothfriendly functional carbohydrate, it is now possible for confectionery producers to bring a health dimension to their bubble gum ranges, opening up this gum market segment for a new category of “adult purchase for kids” products.

Thomas Schmidt, Marketing Manager at BENEO, comments: “The bubble gum category is all about pleasure and indulgence; however, we’re well aware of parents’ concerns surrounding dental health and understand this is a big factor for them when choosing confectionery for their children.

With Palatinose™, manufacturers can add an additional health dimension to their bubble gum range, without compromising on taste, texture or processability. By combining toothfriendly properties with a great chewing experience, this new emerging category is set to stimulate bubble gum markets across the globe.”

© BENEO

BENEO’s Palatinose™ is the only toothfriendly carbohydrate derived from sugar beet to be fully digestible and low glycaemic.

The toothfriendly characteristics and lower glycaemic response of Palatinose™ have both been approved by European Health Authorities (EFSA).

Thanks to the technical properties of Palatinose™, common bubble gum technology can be used to create innovative bubble gum, with high form stability and reduced stickiness (ensuring easy machinability and cleaning). If pellet gum is required, Palatinose™ enables smooth coatings with a pleasant crunch.

The nutritional and technological benefits of Palatinose™ also make it suitable for other toothfriendly confectionery products such as • • • •

chocolate chocolate lentils chewy candies, jellies & gummies Article 262

© BENEO

*Source: Datamonitor, consumer research 2010

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FoodNews

No. 35 • May 2014

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StopGum: clean label alternative to gums Limagrain Céréales Ingrédients has launched a wheat based ingredient that can replace gums and thus help you clean up your labels

By Limagrain Céréales Ingrédients Consumers have become more concerned with what is in their foods, how they are made and where the ingredients come from. This way, a culture for checking food labels has emerged. Linked to the health and wellness trend and a more recent emphasis on origin and sustainability, this change in behaviour has meant that many consumers have become label critics.

If an ingredient sounds like a chemical or is not to be found in a kitchen cupboard it will be regarded with suspicion whether it comes from nature or not. This is also the case with gums such as guar, xanthan and tara gums – they might come from nature, but they do not sound natural. Switching

to more “consumer-friendly” ingredients may therefore be a good idea.

That is why Limagrain Céréales Ingrédients has developed StopGum, an ingredient providing the same attributes in the finished products as gums, offering good water retention capabilities and therefore a good substitute for guar, xanthan and tara gums. Gum substitution can be a real technical challenge, but StopGum is easy to incorporate in the recipe. The recommended dosage depends on the quantity of gum that it replaces in the recipe.

Limagrain Céréales Ingrédients has tested StopGum in various bakery products such as sliced bread, bread rolls and brioche. The products with StopGum had the same level of hy-

drations and no difference in texture compared to the products containing gums.

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The trend of high protein yogurt Achieve a perfect texture in high protein yoghurt and protein drinking yogurt with the functional milk proteins from Ingredia Functional

By Ingredia Today, the market of yogurt is driven by the boom of Greek yogurts which are characterised by a high content of protein and a low fat content. The challenge is to maintain a creamy and smooth texture in the mouth.

The traditional process to reach this target consists in a draining step to

eliminate acid whey which implies a loss of matter and additional costs.

Ingredia Functional offers two solutions specifically for high protein yogurts: PROMILK® 600 A PROMILK® 600 A is a specific processed milk protein. Its 100% dairy origin makes its use completely adapted to yogurts formulation. But above all, its unique functional properties make it possible to obtain a high amount of protein in the end product, without whey separation and with no modification of the industrial process.

Ingredia Functional has developed two recipes:

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• Greek style yogurt (10% protein; 0% fat) • 7% protein drinking yogurt with a soft liquid texture PROMILK® LA01 PROMILK® LA01 is a milk protein specifically developed for the technology without separation for fresh dairy products.

Thanks to its excellent texturing capacities, this ingredient can be used in yogurt technology to obtain a drier product with high consistency, very close to traditional drained yogurts.

The composition of the product is also similar to that of a traditionallymade Greek yogurt.

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The Alsiano Food Team Denmark & Norway

Key accounts

Denmark

Katarina Furin

Kristian Hansen

Michael Telsing

B.Sc. & Marketing Dipl.

Nordic sales manager

Food Technologist Area sales manager

Area sales manager

E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +46 7678 781 78

E-mail: kh@alsiano.com Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003

E-mail: mt@alsiano.com Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441

Sweden & Finland

Sales support

Sales support

Michael Brehmer

Tina Johansson

Charlotte Dahl

Area sales manager

Sales & logistics assistant to Kristian

Sales & logistics assistant to Michael B

E-mail: mbr@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016

E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024

E-mail: cd@alsiano.com Tel. dir.: +45 8230 0051

Sales support

Quality

Technology

Bente Mørkøv Ølgaard

Susse Liff Hansen

Sales & logistics assistant to Katarina and Michael T

Quality manager

E-mail: bm@alsiano.com Tel. dir.: +45 8230 0001

E-mail: slh@alsiano.com Tel. dir.: +45 8230 0017

Alsiano Food Seminar 2014 Coming up: Get ready for a day full of inspiration for formulation of future foods Together with a number of our suppliers, Alsiano has the pleasure of inviting the Nordic food industry to an inspiring food seminar on 10 September 2014 in Copenhagen where the theme will be Future Foods. So do already now reserve this date in your calendar!

The purpose of the seminar is to provide inspiration with food trends and selected ingredients as a starting point, showing how they can be used to develop new successful food products.

This year, the following suppliers will participate at our seminar: BENEO , Fiberstar, Nimbus Foods, Loryma, Ribus, Futaste Europe and Taura.

As usual, you will have the opportunity to see, taste and feel when our suppliers demonstrate their innovative ingredients.

We look forward to seeing you on 10 September in Copenhagen!

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Niels Kjær Nielsen Area sales manager E-mail: nkn@alsiano.com Tel. dir.: +45 8230 0072 Mobile: +45 2270 1017