FoodNews No. 30 • October 2012
Contents The Nordic market for vegetarian food on the rise .................................. 1 Bio Springer yeast products in vegan and vegetarian recipes ................................... 2 TruTex textured wheat proteins ................................. 3 Organic egg powder ............ 4 Buchu betulina - the promising evergreen shrub from South Africa ..................................... 5 More ingredients for gluten-free success ............... 5 westhove whole rye H1 a key solution for rye bread ..................................... 6 The Food Team ..................... 6
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.
Alsiano
The Nordic market for vegetarian food on the rise The increasing number of vegetarians and vegans, and a changing stance on meat, paves the way for more meat substitute products Health, climate and ethical concerns have made an increasing number of consumers become vegetarians or consider opting out meat completely or partially. But also gourmet trends have had an effect contributing to making it more acceptable and fashionable as trendsetting gourmet restaurants have brought vegetables and herbs into focus and this way processed the common prejudice that vegetarian food is boring. Also the raw food trend has had some influence. According to the chairman of the Danish vegetarian association still more Danes choose to walk past the supermarket cold counter with meat when shopping for dinner. Particularly the number of young vegetarians is increasing. A survey conducted by Coop Denmark in 2010 revealed that approx. 160,000 or 3.9 % of the Danes
consider themselves vegetarians or vegans. At the same time, 61% of the Danes – 68% women and 54% men – think that there can be good reasons to eat less meat. 36% states the concern for their own health as the best argument while 15% points out the climate and 10% emphasizes the consideration for animal welfare. In practise, not all 160.000 Danes live 100% vegetarian. For instance, some eat a little fish or poultry now and then but still consider themselves vegetarians. In the same way, there is also a considerable number of Danes, who do not call themselves vegetarians but often opt out meat. Thus, some 40% have a meatless day at least once a month and approx. 17% skip the meat at least one day a week. (continues on page 2) >>
FoodNews
No. 30 • October 2012
Alsiano
Bio Springer yeast products in vegan and vegetarian recipes Bring more indulgence into vegan products with natural yeast extracts By Bio Springer Bio Springer offers natural solutions for innovative tasty vegan and vegetarian products, in response to the increasing number of Scandinavian consumers concerned by environmental issues, animal welfare and healthy food. A wide range of vegetable proteins and other vegetable ingredients are now available on the market for food developers to formulate convenient tasty vegan and vegetarian products e.g. ready meals, burgers, tofu-based sausages, cheese-like products, etc. – making life easier for consumers. Bio Springer produces a large portfolio of vegetable ingredients derived from yeast and suggests 3 products especially suited for vegetarian formulations: • The natural yeast extract Springer® 0402/20-MG-L is a versatile ingredient that can be used in any kind of savoury food product. It delivers body and complex cooked flavour
>> In Sweden, a survey from 2009 shows
that more than 150,000 people are vegans and approx. 300,000 are vegetarians. These numbers are expected to grow since a survey conducted by Djurens Rätt shows an increasing interest in vegan and vegetarian food in in Sweden. The interest is highest among young people and among women. Of the respondents stating
Approx. 17% skip the meat at least one day a week
notes to savoury recipes, while masking vegetable protein aftertaste. • The natural yeast extract Springer® 2012/20-MG-L delivers additional umami impact. Spices and flavours are boosted, and salt content can be significantly reduced. • The natural cheese flavour Springarom® CH 7012/20-PW with its delicate emmental note (dairy free) is a key heat stable ingredient for vegan cheese flavoured products. Several animal-free meaty notes are also available (Springarom® chicken, Springarom® beef…). Furthermore, most Bio Springer products are labeled “natural flavour” (according to regulation 1334/2008/ EC) and suitable for Kosher and Halal certified food. Bio Springer Culinary Centre offers typical recipes, don’t hesitate to contact Alsiano for further information. Article 224
not to be vegetarian or vegans 5%, stated that their interest in choosing vegetarian foods over the past 12 months had increased a lot, while 21% reported some increase of interest and 69% reported the interest to be unchanged. According to the Norwegian vegan society an estimated 100,000 persons are vegetarians and the number is reported to be increasing. In Finland the number is approx. 1-5% of the population (of 5.3 mio) according to the Finnish vegan society.
2
Ingredients for vegetarian food products With the increasing number of consumers opting out meat, the demand for vegetarian food alternatives increases. Meat-free burger and other meat analogue products have come a long way in recent years, but there is still room for improvement regarding texture and taste. Together with Loryma and Bio Springer, Alsiano offers some interesting ingredients for formulation of vegetarian food products, which you can read more about on this page and the next.
FoodNews
No. 30 • October 2012
Alsiano
TruTex® textured wheat proteins Loryma offers a unique assortment of textured wheat proteins for formulation of vegetarian products with perfect meat-like texture By Loryma TruTex® is a unique ingredient for vegetarian food formulation, manufactured from wheat protein by using extrusion technology. It is characterised by a very good water-binding capacity and unique texture and is capable of increasing its own water content weight by 2.5-3.5 times. The soaking time varies depending on the type and is between 15 and 45 minutes.
The pronounced neutral taste of TruTex® permits its use both in the savoury and sweet applications without the need for expensive off-flavour masking. In this way, high-quality products can be obtained by means of economical flavouring.
Loryma was founded in 1976 as a family-owned company in Zwingenberg, Germany, and has been a subsidiary of Crespel & Deiters since 2001. Offering full service from the first product idea to the start of production, Loryma creates new food ideas and develops solutions for the food industry in close cooperation with their customers.
Thanks to its high water-binding capacity and due to the very meat-like structure of the proteins, the mass can be perfectly shaped and is also very form-stable during the cooking process. TruTex® texturates differ in form, consistency, crunchiness, colour and size. Thanks to this large variety, an ideal texturate with optimal consistency can always be found.
The wide range product portfolio includes stabilisation, binding, taste and emulsification systems, as well as wheat starch and wheat proteins from their own production. Their focus is delicatessen and coatings, baked goods and meat products.
With TruTex®, Loryma has put a number of wheat texturates on the European market which are an interesting alternative to the already known soy and wheat proteins. Perfect for vegetarian products In the vegetarian product area, due to the manifold possibilities for the use of textured wheat proteins, there are hardly any limits to the creativity. Due to its low fat content and its good mouth-feel, TruTex® is particularly well suited for the manufacturing of meatless products. From meat-substitutes, such as vegetarian “bolognese” and vegetarian cutlets to spicy and sweet fillings in the area of bakery products, almost anything is possible.
Loryma
In their 600m² development center, Loryma is well equipped for the quick and precise implementation of customer-specific ideas and is also in a position to perform “scale-up experiments” for food prototypes that have been developed. The company is certified according to ISO DIN EN 9001:2000, regulation EWG 2092/91 (BIO), and IFS Higher Level.
Along with the sensory advantages offered by the textured wheat protein, the additional economic aspect should not be underestimated. Thanks to their easy storage at room temperature and short soaking times, TruTex® wheat protein texturates can be very easily processed. In this way, they can be used in most foodprocessing facilities without the need to purchase additional machines.
3
Clean label TruTex® is marked on the label as wheat protein or textured wheat protein. The designation with E-numbers is avoided. Depending on the TruTex® product, the protein content is between 60% and 75%, and because of that it is also suitable for protein enrichment in various recipes. Article 225
FoodNews
No. 30 • October 2012
Alsiano
Organic egg powders Pulviver offers a full range of organic egg powders from standard powders to instant powders with special functionalities By Pulviver Pulviver is renowned for its wide range of egg products such as heat stable egg yolk powder and instant egg powders that make dispersing, whipping or binding much easier. For organic food products, Pulviver can provide organic grades of all these products. Below are some possibilities: Emulsion High gel albumen powder (EAP HG - HGI) assists the process of dispersion in producing stable, oil-based emulsions. This powder maximises the amount of oil that can be added (called emulsion capacity), proving to be a pivotal ingredient in dressings, sauces, mayonnaises and the like.
Another type of powder, egg yolk powder retorting (EYP - MRT), is a key ingredient in industrial emulsions: being capable of withstanding high temperatures, the emulsion can be heated to an extreme degree without breaking. Binding High gel albumen powders (EAP HG - SHG - HGI - SHGI) are tremendous binding agents with far stronger gel strength than liquid egg white at the same pH. When heated, high gel powders form a crystalline-like structure, making the gel resistant to stretching, bending and shearing. As they bind well and are capable of retaining water suitability, EAP HG powders are a key ingredient in vegetarian preparations (e.g. soya sausages, hamburgers, etc.).
Baking High whip albumen powders (EAP HW - SHW - HWI - SHWI) have great whipping properties, comparable to a fresh liquid egg at the same pH. Upon mixture, they yield a large volume of foam, making it an essential ingredient in bakery and pastry products (e.g. biscuits), as well as confectionery (marshmallows, meringues, mousse, etc.). Each variant of powder has a different foam density (how much air is contained within the protein structure) and foam stability (how long foam will stay at a certain density). Whole eggs Whole egg powders (WEP - R - HG) replace the liquid whole egg. This is especially useful in industrial bakeries. A large range of cakes can be made with whole egg powders. Article 226
4
No. 30 • October 2012
FoodNews
Alsiano
Buchu betulina - the promising evergreen shrub from South Africa South Africa boasts with yet another natural remedy with almost endless application possibilities By Nadia Schoeman, Marketing Coordinator, Afriplex Buchu is a low growing shrub native to the Cape region of South Africa. The indigenous people of South Africa used buchu leaves mainly for the medicinal properties. The desire to secure a consistent, high-quality supply of raw material for our factory has motivated Afriplex to expand into farming, which was also an attempt to integrate farming, technology and R&D thus unlocking some of Africa’s potential to the benefits of our customers and their products. Buchu plant material produced by our farms is processed by our factory in Paarl to produce buchu essential
listed by the Council of Europe as a natural source of food flavouring.
oil, buchu leaf extract or buchu dry leaf product each appropriate for use in either pharmaceutical or food and beverage products. Buchu oil is well established in the flavour industry as building block for flavours like grape fruit, passion fruit, blackcurrant and most berry-related flavours. The oil is
Historically, buchu was the first export product of the Cape of Good Hope to Europe, where it was used in various medicinal treatments including urinary tract infection, fever, kidney stones, cholera and muscle aches. Today, however, the application possibilities for buchu are nearly endless. As many other unique African indigenous treasures, buchu has much to offer:
Taste, aroma, functionality and versatility Article 227
More ingredients for gluten-free success Limagrain Céréales Ingrédients offers a broad line of gluten-free ingredients By Limagrain Céréales Ingrédients Apart from native maize grits and flours and maize fibres, Limagrain Céréales Ingrédients offers a wide range of westhove functional flours for formulation of gluten-free clean label food products. Here is an overview of the gluten-free functional flours, their benefits and recommended applications areas.
Article 228
Applications westhove flours
Benefits
Rice 1000R
Hot viscosity, fat reduction, creamy texture, resistance to freezing
Rice or Maize H1 Maize H1 ORG
Cold & hot viscosity, versatile flour, home made texture
Rice or Maize L3
Hot viscosity, resistance to sterilization
Rice TM40
Granulated flour, better cooking yield
Rice LV
No viscosity
Whole rice, chickpea, masa flours
Taste, colour, nutrition
5
Ready meals
Meat products
Beverages
Pastry
No. 30 • October 2012
FoodNews
Alsiano
The Alsiano Food team baby food - dairy - ice cream fruit preparations
Key accounts
Bakery - convenience food fine foods - confectionery pet food - meat - fish
Katarina Furin
Steen Høeg Larsen
Kristian Hansen
B.Sc. & Marketing Dipl. Nordic sales manager
Food Technologist Area sales manager
Food Technologist Area sales manager
E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +46 7678 781 78
E-mail: sl@alsiano.com Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441
E-mail: kh@alsiano.com Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003
Sweden
Sales support
Sales support
Michael Brehmer
Tina Johansson
Sysser A. Sadolin
Area sales manager
Sales assistant to Kristian & Katarina
Sales assistant to Steen & Michael
E-mail: mbr@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016
E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024
Logistics
E-mail: ss@alsiano.com Tel. dir.: +45 8230 0023
Quality Bente Mørkøv Ølgaard
Susse Liff Hansen
Logistics assistant
Quality manager
E-mail: bm@alsiano.com Tel. dir.: +45 8230 0001
E-mail: slh@alsiano.com Tel. dir.: +45 8230 0017
Get FoodNews by email Click into www.alsiano.com to subscribe. At our website you can also find all previous issues of our newsletter.
westhove whole rye H1 - a key solution for rye bread Limagrain Céréales Ingrédients proposes a new texture improvement solution dedicated to rye bread By Limagrain Céréales Ingrédients westhove whole rye H1 is a functional whole rye flour which lets you obtain a quality soft and chewy full rye or mixed rye/wheat bread, while bringing you cost effective benefits in case of guar substitution. Fresh & chewy westhove whole rye H1 makes a real texture improvement of your rye breads possible. Fresh keeping is improved, and consumer expectations are fulfilled by bringing moisture in the mouth. The crumb has a better texture, it is chewy and not crumbly.
The solution guarantees a stabilisation of texture over time and therefore a better shelf life. Cost effectiveness Guar gum suffers from strong market fluctuations and becomes increasingly expensive causing real impact on recipe costs. With the substitution of guar gum by westhove whole rye H1, it is possible to avoid this issue and achieve significant cost savings in use. With westhove whole rye H1, you can obtain the same great result just like with guar gum use but without any use of additive Article 229
6