FoodNews 02/19

FoodNews

Content 1 New from Limagrain:

PRESCO puffed whole grains and toated broken pulses.

2 Clean label protein premixes for bread

3 Taking food further with

sustainable, wheat-based raw materials

4 Fast action protein hydrolysates

5 Chicory root fibres make you feel better

7 Cinnamon: Not just a spice 8 Alsiano Food & Healthcare Team

02/19

New from Limagrain: PRESCO puffed whole grains and toasted broken pulses Limagrain Ingredients launches puffed whole grains and toasted broken pulses providing taste, nutrition and texture to your products PRESCO puffed whole grains With its merger with Unicorn Grain Specialties in 2018, Limagrain Ingredients today presents a range of whole puffed grains for all food applications.

Thanks to a patented process called PRESCO (PRESsure COoking) using pressure and steam, the whole grains are blown in less than 30 seconds, preserving the taste and nutritional qualities of the seeds. The unique PRESCO process makes it possible to have different densities for a wide range of applications such as bread, biscuits, salads, prepared meals, dairy products, etc.

PRESCO offers a wide variety of products from different grains, seeds and legumes, such as wheat, maize, barley, rye and rice, and comprises an ancient grain range too, including quinoa, sorghum, millet, spelt and Khorosan wheat (kamut). Finally, wheat, rice, spelt, kamut, quinoa, and millet are available in organic grade.

Toasted broken pulses Let Toasted Broken Chickpea and Toasted Broken Red Lentil bring crispness, nutrition and new texture to your products.

Over the past five years, the share of vegan product launches compared to total food and beverage product ...>>

FoodNews 2/19

Clean label protein premixes for bread Responding to the vegan and healthy food trends, Limagrain launches a range of clean label protein premixes for bread products Vegetarian/vegan has become a significant and growing trend. This is reflected by the fact that the number of products with a vegan claim launched in Europe has been multiplied by five between 2013 and 2017 (source: Mintel). Indeed, the food industry answers better and better to the expectations of the vegan consumers who look for products rich in protein in order to secure a balanced diet.

Source of protein (12% of the total energy must be in the form of protein).

Limagrain Ingredients has now launched a range of three clean label premixes for bread products or other foodstuffs with the claims:

• A strong nutritional claim on the final product such as «source of proteins» or «rich in proteins».

>> launches has doubled to 6% of new

product developments (source: Mintel).

Providing a source of vegetable protein, Limagrain Ingredients’ two new products, Toasted Broken Chickpea and Toasted Broken Red Lentil may contribute to this strong trend.

Thanks to their neutral taste and absence of bitterness, these two products are easily incorporated by up to 20% in bread, biscuits and ready meal formulations to reach the nutritional claims “source of proteins” or “rich in proteins “.

Rich in protein (20% of the total energy must be in the form of protein), with 2 different references: Rich in Protein Premixe and Rich in Protein Premixe with inclusion.

Limagrain Ingredients protein premixes make it possible to have:

Toasted broken chickpea and toasted broken red lentil are • clean label • natural • gluten free.

Visit Limagrain Ingredients at

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• A neutral taste and colour, thanks to the combination of pulse functional flours with a reduced bitterness.

• An easy use, without any impact on the process. Dosage from 15% to 20% in bakery formulation. For more flexibility, these premixes do not include improvers.

• Clean labelling with a list of easy and understandable ingredients.

FoodNews 2/19

Taking food further with sustainable, wheat-based raw materials At Fi Europe 2019 in Paris, Loryma presents wheat proteins, wheat starches and functional blends for multiple, future-proof applications At this year’s FiE, Loryma, specialist in advanced ingredients produced from wheat, will focus on solutions to meet the world’s growing need for high quality, protein-rich food. With Lory® Tex, Lory® Bake, Lory® Starch and further functional specialities, the company offers a range of options for products such as vegan meat alternatives and enhanced bakery goods as well as processed foods. Delicious samples including vegan bacon, lowcalorie muffins and high-protein bars will demonstrate the added value of this new generation of wheat-based raw materials.

Proteins are an essential component of a healthy diet. Increased global demand along with ecological and ethi-

cal concerns, have led to a growing consumer demand for vegan sources.

Lory® Tex textured wheat proteins, being a plant-based protein source, are the perfect solution – improving texture, taste and the nutritional value of vegetarian and vegan alternatives and many more applications as well. Protein enrichment with Lory® Tex is highly flexible too, as it is neutral in both odour and flavour, with various forms and colours available for use in a variety of food concepts.

- The new generation of wheat-based raw materials!

As part of the company’s functional blends portfolio, Lory® Bake Cereal Binder and Lory® Bake Muffin HP make it possible to create snacks that are high in protein and fibre, yet low in sugar. At FiE, visitors can taste samples and learn more about how easy it is to produce products with optimised nutritional values using ingredients that are sustainable and eco-friendly.

These offerings are complemented by Loryma’s base portfolio consisting of 3

Visit Loryma at

stand 6G140 Lory® Starch, native and modified wheat starches for the enhancement of bakery, confectionery and convenience products as well as functional blends to improve coatings, breading, stability and texture of numerous finished products.

Henrik Hetzer, Managing Director of Loryma, explains: “It is commonly agreed that due to the ever-increasing needs of the worldwide population, forward-looking concepts are urgently requested. Otherwise, the environment, agriculture and the food industry will be continually overstretched. Therefore, our most important guiding principle is to develop high-quality raw materials that support industry and, moreover, offer optimised dietary impact while being sustainably produced.”

FoodNews 2/19

Fast action protein hydrolysates VITALPEP® hydrolysed pea protein from Pevesa Biotech is a predigested protein for immediate absorption making it perfect for sports nutrition VITALPEP® PH4 is a pea protein hydrolysate (4-5 % degree of hydrolysis) designed for sport nutrition application such as powder supplements, hyperproteic bars and beverages.

VITALPEP® PH4 shows a high PDCAAS (protein digestibility-corrected amino acid score) and has been specially designed for maximum compatibility in solid matrices.

VITALPEP® protein hydrolysates are obtained and cleaned in a natural enzymatic way. Thanks to a partial hydrolysis process, Pevesa offers a product with good taste and low bitterness which is easy to digest and fast absorbable.

VITALPEP® PH4 properties • Improved amino acidic digestibility • Predigested protein for immediate absorption • Low bitterness

Pea protein hydrolysates have a high content of branched chain amino acids (BCAA), sulphured amino acids and aromatic amino acids. This means that muscles will be easily supplied with this protein - something that cannot be matched by single amino acids formulas.

Uses • Hyperproteic bars • Meal replacement • Powder supplements

* Amino acids determination is achieved upon standard methods. Hydrolysis with HCI followed by derivatisation with ninhidrin and separation with HPLC.

% as g/100g

VITALPEP® PH4 Amino acids distribution*

Visit Pevesa Biotech at

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About Pevesa Biotech Pevesa is a bio-refinery of plant based proteins offering standard and tailor-made proteins for baby food, sports nutrition, weight management, clinical nutrition, beverages, bakery, etc. Pevesa offers homogeneity in quality and ensure the smallest amounts possible of contaminants and heavy metals. Their IP in enzymatic hydrolysation and filtration makes it possible for them to meet customers’ expectations in protein concentration (80 % and higher), hydrolysis degree, solubility, bio-availability, transparency in solution, digestibility and bitterness.

FoodNews 2/19

Chicory root fibres make you feel better Consumers are increasingly interested in the role that nutrition can play not only in their physical but also in their emotional well-being.

Fibre up for an improved quality of life!

There is a growing interest in the effect that the gut microbiome has on our feeling of wellbeing. Roughly 7 in 10 believe it plays an important role in overall physical health. What’s more, 3 in 5 believe it impacts also their mood and daily energy levels1.

The gut is where the magic happens The digestive tract plays a crucial role for health and well-being. In the past, researchers, medical doctors and nutritionists/dietitians focused on the activities in the upper part of the intestine, the so-called small intestine, where digestion and absorption take place. The lower end of the intestine is the colon, also called the large

Chicory root fibres are the only proven plant-based prebiotics intestine. For a long time it was just seen as the place where food residues are concentrated for final excretion as faeces. Today, it is an organ of super importance for health and well-being.

Several essential functions with outreach to metabolism and other organs in the body are situated in the colon.

The link between digestive health and inner well-being with chicory root fibres It has become obvious that the colon has a key role to play for overall and long-term health as well as inner wellbeing. Prebiotics are a unique tool to positively influence this organ and support its function by small dietary interventions. As of today, inulin and oligofructose (chicory root fibre) are the only clinically proven plant-based prebiotics. More than 30 human intervention studies are demonstrating the increase in bifidobacteria after intake of inulin or oligofructose from chicory roots. Enrichment of foods and drinks with these fibres is easy to apply and very tasty.

A review of the science of prebiotics is laid down in a consensus statement developed by the International Scientific Association for Probiotic and Prebiotics (ISAPP) in 20172 and in a meta-analysis prepared by So et al. ...>> 5

Only with BENEO: Digestive health claim Customers working with Orafti® Inulin can launch products with a new health claim on pack: “promotes digestive health”. Only with BENEO, stake your claim on digestive health!

The official wording of this 13.5 health claim “chicory inulin contributes to normal bowel function by increasing stool frequency” was published by the European Commission and went into force on the 1st of January.

As it was based on proprietary scientific research by BENEO, it gives new opportunities just for those product innovations using Orafti® Inulin. Ultimately with the goal to give consumers the benefit of a healthy and balanced digestive system.

FoodNews 2/19

>> 20183. Chicory root fibres support

the colon’s health by increasing beneficial bacteria contributing to improved bowel regularity. The production of short-chain fatty acids upon prebiotic fermentation of chicory root fibres stimulates reflexes which make the bowel contents move. Furthermore, the increase in bifidobacteria means a higher bacterial biomass leading to more faecal bulk. In addition, stool softening occurs as more water stays in the colon instead of being re-absorbed. All this exerts an effect on stool frequency and/or stool consistency supporting overall bowel regularity within the normal range.

These scientifically demonstrated improvements in regularity go hand in hand with an overall “feel-good” perception, measured scientifically by designated questionnaires addressing quality of life.

Improved inner well-being and digestive health with chicory root fibres

that chicory root fibre intake and aspects of digestive health and inner well-being are linked4.

2. How daily intake of chicory root fibre improves digestive health and inner well-being Achieving such inner happiness and feeling of well-being seems magic – but it isn’t, it is as simple as 1-2-3.

By including small portions of Orafti® prebiotic fibres into your daily diet, you can already realise an effect.

These increased fibre levels reach the gut and will allow its microorganisms to flourish and contribute to improved bowel regularity. The achievement of such inner well-being is a unique one – individual and with its own fibre balance.

A change of the daily diet is not a drastic one. For example, with a few grams of chicory root fibre in the morning bowl of cereal and another

Improved regularity is obviously linked with a higher quality of life: people feel better. A deeper dive into this was done by Vandeputte et al.4

few in a mid-morning snack (like yoghurt or some cookies), one could already achieve the desired effect by lunchtime. Building this into your nutritional routine to achieve the personal fibre balance can make a world of difference!

References and study design dictionary 1. HFI Health Focus International Global Trend Study 2018 2. Gibson GR, Hutkins R, Sanders ME, Prescott SL, Reimer RA, Salminen SJ, Scott K, Stanton C, Swanson KS, Cani PD, Verbeke K, Reid G (2017) Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics.

Nat Rev Gastroenterol Hepatol 14(8):491–502. http:// www.nature.com/articles/nrgastro.2017.75 3. So D, Whelan K, Rossi M, Morrison M, Holtmann G, Kelly JT, Shanahan ER, Staudacher HM, Campbell KL (2018) Dietary fiber intervention on gut microbiota composition in healthy adults: A systematic review and meta-analysis. Am J Clin Nutr 107(6):965–983. https://www.ncbi.nlm.nih.gov/pubmed/29757343 4. Vandeputte D, Falony G, Vieira-Silva S et al. (2017) Prebiotic inulin-type fructans induce specific changes in the human gut microbiota. Gut 66(11): 1968–1974. http://gut.bmj.com/content/gutjnl/66/11/1968.full.pdf

Would you like to know more?

Please contact us for the full version of Beneo’s paper on nutritional insights into inner wellbeing and quality of life.

1. Statistics prove the correlation between specific parameters Statisticians found a direct correlation between microbiota effects, stool characteristics and inner well-being. A correlation was found between lower amounts of the potentially harmful Bilophila bacterium and better satisfaction. Further, the scientists saw that lower amounts of Bilophila correlated with softer stools. This proves 6

FoodNews 2/19

Cinnamon: Not just a spice EPO SRL launches DNA certified True Cinnamon Dry Extract for the food industry Cinnamon is one of the oldest known herbs: obtained from an exotic tree, indigenous to Sri Lanka and Southwest India, it is mentioned in the Bible as well as in Sanskrit, Egyptian, Greek and Roman texts. Its inner bark is, after drying and curling into rolls known as “sticks” or “quills”, is mainly used as a spice, especially in Christmas cookies, herbal teas and other winter comfort foods or delicacies.

powder for 12 weeks reduced fasting blood glucose and glycosylated Hb among poorly controlled type 2 diabetes patients. Those benefits have been attributed to cinnamaldehyde and to the polyphenolic fraction, some natural, powerful antioxidants and radical scavengers.

Nevertheless, cinnamon can claim a very long traditional use, as a tonic, carminative, spasmolytic, eupeptic and antiseptic agent. In Ayurvedic medicine, cinnamon is a major digestive herb, but it is also said to improve circulation, nocturia, arthritis, male impotency and cardiac insufficiency.

The name ‘cinnamon’ is correctly used to refer to Ceylon cinnamon, also known as “true cinnamon” (Cinnamomum verum J. Presl). Despite this, other species are sometimes sold as cinnamon, i.e. Chinese cinnamon (Cinnamomum cassia (Nees & T. Nees) J. Presl). The true cinnamon is considered totally safe, while there is a concern about the Chinese one, especially in case of prolonged use, due to its coumarin content. Chinese cin-

In recent times, the plant has attracted much interest for its ability to lower serum lipids and blood glucose: in a meta-analysis the consumption of cinnamon was associated with a statistically significant decrease in levels of fasting plasma glucose, total cholesterol, LDL-C, triglycerides levels and an increase of HDL-C levels, while in a recent randomised, placebo controlled clinical trial the intake of 1 g cinnamon

Are you sure that you are using the right cinnamon?

namon is a cheaper alternative to the true spice coming from Sri Lanka, and recent studies have proved that most of the cinnamon powder on the food market is mislabelled and comes from Chinese cinnamon.

True Cinnamon Dry Extract EPO SRL is now launching a cinnamon extract for the food market, whose botanical species is certified through DNA barcoding test, a technique for characterising species using a short DNA sequence from a standard part of the genome. The technique is similar to a supermarket scanner which identifies products by reading black bars of the UPC (Universal Product Code): the sample is identified by finding the closest matching between its isolated DNA sequence and a reference sequence of an official barcode database.

EPO’s True Cinnamon Dry Extract, standardised to contain 25-30 % polyphenols, combines the taste and flavour of the powdered spice with safety and health benefits, especially in cardiovascular protection and glycemia control, of a concentrated source such as an extract.

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FoodNews 2/19

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