FoodNews September 2010

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FoodNews

Alsiano

No. 23 • September 2010

Contents New supplier of functional blends and taste ingredients ................... 1 SIPERNAT 350 - the low dust anti-caking aid .............. 2 ®

Emulsions for beverages - also with an exotic African touch ........................ 3 LimaLin: extremely stable and 100% vegetable omega-3 source .................... 5 Fibres in cereal-based products: technological assest to boost nutriton ........ 6 Meat products, the challenge of 100% natural textures .................... 8 The Food Team ................... 10 News in brief ...................... 10

New supplier of functional blends and taste ingredients Alsiano has entered into cooperation with the Innogredients Group, consisting of the two companies Food Ingredients & Specialities and Fromatech Ingredients We are pleased to announce that we have entered into cooperation with the Dutch company Innogredients, who offers taste and functional solutions to the entire food industry including the snack, bakery, dairy, meat, seafood, beverages and convenience industries. Innogredients consists of the two strategic members Food Ingredients & Specialities (Fi & S) and Fromatech Ingredients.

Fi & S supplies high quality functional blends, from herbal blends and sauces to batters and functional or complete tailor-made solutions. Furthermore, Fi & S can offer a wide range of supporting products and thus help developing and/or optimising products to arrive at the very best product at the most cost-effective price.

Together with their product development team and application lab, Fi & S can provide a fully tailored mix that meets all customer requirements and demands. In addition, the company can also offer customised packaging from 1 kg until any bulk varieties.

Fromatech specialises in taste solutions for the food and beverage industry – i.e. flavours, flavour systems, cheese based powders and season-

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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ings for all segments in the food industry. Dedication to quality and service and a constant focus on product innovation are important aspects within Fromatech.

This unique combination of two distinctive ingredient companies, each expert in their fields, enables a onestop-shopping concept, resulting in a fast and result-oriented process for all problems and requests.

Thanks to the cooperation with Innogredients Group, Alsiano can now offer an even broader range of flavours and taste ingredients from single ingredients to complete functional solutions for all food applications.

Article 188 Fi & S product range • Coating systems (batters, bread crumbs) • Binding systems • Injection/tumbling mixes • Preservatives • Sauces and marinades Fromatech product range • Cheese powders (pure) • Cheese based powders • Flavours • Spice mixes • Condiments

FoodNews

Alsiano

No. 23 • September 2010

SIPERNAT® 350 – the low dust anti-caking aid SIPERNAT® 350 provides effective prevention of caking of soft and low-melting powders and does not develop dust, thus ensuring cleaner a work environment. Moreover, it disperses easily resulting in uniform appearance of the final mixture

By Evonik Degussa Does caking or agglomeration of powdered ingredients have the potential to slow your production? Do you want to avoid a dusty atmosphere during processing? Is dust of free flowing fat powders making your equipment difficult to work with? Do you need homogenous powders?

How to avoid caking When SIPERNAT® 350 is added to soft and low melting powders, it prevents caking during storage very effectively. Even at elevated temperatures or applied pressure, agglomeration of individual particles is inhibited as SIPERNAT® 350 is absorbed at the surface of the powder and forms a separating layer in between. Due to this silica barrier, the particles of the host powder cannot stick together anymore (figure 1).

How to prevent dustiness when adding an anti-caking aid When traditional anti-caking aids consisting of very fine particles are added to powders which are usually dust-free, an increase in dust may occur. Increased dustiness has often been considered a trade-off for improving the flow characteristics of the materials.

Because of its unique properties, unlike other anti-caking aids, SIPERNAT® 350 does not add any dust to the material. Therefore, the powder can be handled conveniently in the manufacturing process. Figures 2-3 demonstrate this ... (cont. on page 3) >> Figure 1

Without silica

Host powder

Model of SIPERNAT 350® improving the caking stability of a soft powder.

SIPERNAT® 350 provides an excellent solution for these challenges. It is especially beneficial with regard to improving the flowability of fat-containing powders without increasing their dustiness.

How caking of powders occurs If the particles of a soft, powdery substance such as fat powders or emulsifiers are deformed by pressure applied to them, they tend to agglomerate. Additionally, as the surface material starts melting when temperatures increase, the powder becomes sticky and the caking intensifies.

The silica builds up a separating layer.

The silica layer provides a zone which avoids direct particle to particle contact.

+ SIPERNAT® 350

Figure 2 Ca-Silicate

Figure 3 SIPERNAT® 350

Ingredients and raw materials are often exposed to pressure or higher temperatures during storage and manufacturing, regularly leading to caking and agglomeration. As big lumps make handling, dosing and processing of such ingredients difficult and sometimes costly, a simple solution to preventing agglomeration is crucial to manufacturers.

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No. 23 • September 2010

FoodNews

Alsiano

Emulsions for beverages – also with an exotic African touch Afriplex has expanded their existing emulsion facility to accommodate the increased demand for their beverage emulsions Rooibos (Aspalathus linearis): Using the unique flavour compounds (volatile component) exhibited by this African bush, Rooibos is made available in an emulsion form. This product was specifically developed for the African market, where clouded beverages are the preferred.

By Afriplex

Honeybush (Cyclopia intermedia) The lesser-known Honeybush exhibits a typical earthy aromatic profile, often used in combination with other fruit juices.

While Afriplex produces a wide range of commercial emulsions, the demand for emulsions with an exotic African character has prompted the development of a unique African range. The company takes pride in its ability to develop client-specific emulsions tailored to the clients’ require-

>> (continued from page 2)

ments and needs - an example of this is the production of olive and buchu emulsions.

The following are typical examples of emulsions available as either neutral or citrus-based emulsions ranging from traditional flavours to more exotic African variants:

Ca-Silicate

Olive: Cold pressed virgin olive oil is delivered in a water soluble format.

The emulsion is used to produce olive water, which is currently gaining ... (continues on page 4) >>

Examples of powders that can benefit from addition of SIPERNAT® 350

effect in a fat powder treated with conventional calcium silicate and with SIPERNAT® 350.

Fat powder • Fractionated palm fat • Hardened soybean oil or other hardened vegetable fats • Cream powder • Milk fat or butter fat • Cocoa butter

How to achieve a uniform powder As SIPERNAT® 350 is easily dispersed onto a soft powder, the resulting material is homogenous in its characteristics with uniform appearance.

After a few minutes of mixing, no visible particles of the anti-caking aid are left. The surface of the host powder is evenly coated by SIPERNAT®, ensuring effective anti-caking and giving a consistent appearance.

Buchu (Agathosma betulina): This plant, which is also referred to as Cape Mountain Mint, exhibits a very typical profile. The emulsion is often applied as flavour enhancing agent to berry flavoured beverages (e.g. black currant, blueberry, raspberry, etc.)

SIPERNAT® 350

Emulsifiers • Di-Acetyl Tartaric (Acid) Ester of Monoglyceride (DATEM) • Stearates • Lecithins

SIPERNAT® is particularly beneficial to soft, low-melting powders.

Article 189

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FoodNews

Emulsions – background The prime function of emulsions is to deliver the concentrated non-water soluble (oil-based) aromatics in user-friendly, watersoluble form. Afriplex emulsions can be categorised into two broad groups, namely neutral and citrus emulsions.

Definitions • Cloudifier: An emulsion adding only clouding properties to a beverage.

• Two-in-one emulsion: An emulsion adding cloud and flavour properties to a beverage.

• Three-in-one emulsion: An emulsion adding cloud, flavour and colour properties to a beverage.

No. 23 • September 2010 Ginger beer: Real ginger is used with an authentic "after burn" sensation. The product is also available with African ginger (Siphonochilus aethiopicus) used as base flavour.

Lemon: Based on lemon essential oil, this emulsion exhibits a typical lemon "twist" profile with a floral hint. The product is available as a two-in-one or three-in-one emulsion.

Orange: The ever popular orange emulsion is used in a wide variety of beverage applications and exhibits the typical ripe, authentic profile of the Navel oranges propagated in South Africa. The product is available as a two-in-one or three-in-one emulsion.

Passion fruit: This emulsion exhibits a typical South African granadilla aroma with an earthy note to give a “Schweppes-type” sparkling granadilla profile.

• Neutral base emulsion: A starch-based emulsion, exhibiting neither flavour nor colour when in its maiden form.

The emulsion acts as a neutral "cloudifier" in beverage applications. The emulsion can be tailored to a two-in-one or a three-in-one version.

• Citrus base emulsion: A gum/citrus terpene-based emulsion, exhibiting a hint of citrus when in its maiden form. The emulsion acts as a cloudifier in beverage applications. The emulsion can be tailored to a two-in-one or a three-in-one version.

popularity in the health industry as well as among producers of alcoholic beverages as an aperitif with vodka.

Coco-pine: An emulsion with a “pine nut” profile. This emulsion is very popular in various beverage applications in Sub-Saharan Africa. The product is available as a two-in-one or three-in-one emulsion.

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Alsiano Strawberry: The ever popular product in beverage applications for kids and teenagers.

Pineapple: The Southern Cape is renowned for its pineapple plantations and this emulsion strives to capture the essence of the cultivars produced in this region.

Banana: This emulsion is often used in milkshake and "smoothies" applications.

Mango: The mango plantations of the Mpumalanga province in South Africa have served as inspiration in developing this emulsion. The product exhibits an exotic, fleshy character and has proved to be one of the most popular emulsions used in Africa.

Apart from the listed emulsions, Afriplex can also develop emulsions tailored to your requirements and needs.

Article 190

FoodNews

No. 23 • September 2010

Alsiano

LimaLin: extremely stable and 100% vegetable omega-3 source LimaLin is a natural and easy way to increase omega-3 content in bread, pastry and extruded applications without influencing smell, taste and texture

By Dr. Walter Lopez, Limagrain Céréales Ingrédients In Europe, more and more diseases are induced by bad food choices: diabetes, cardiovascular diseases, osteoporosis, some cancers, etc. As a response to this, national health ministries publish recommendations for better food consumption: less salt and sugar, more fruits and vegetables, more starchy foods (cereal products, more pulses …), more omega-3.

A regular consumption of omega-3 leads to a reduction of blood pressure for hypertensive subjects and a reduction of morbidity by cardiovascular diseases. Thanks to their high content of omega-3, Cretan, Okinawa and Eskimos’ diets are examples of diets which are good for the heart.

Natural and vegetable source of omega-3 To conjugate health and pleasure, Limagrain Céréales Ingrédients has

launched LimaLin. LimaLin is an in gredient naturally rich in omega-3 (9.2% dry matter) and made from wheat flour and linseed flour.

Linseed, constituting the main raw material in LimaLin, is a natural source of omega-3 fats and dietary fibres. About half of the fat in linseed is the omega-3 fat: alpha-linolenic acid. LimaLin is 100% vegetable and is suitable for vegetarians. It is also worth mentioning that vegetable sources of omega-3 are more sustainable than omega-3 from animal origin (fish).

Easy to use and cost effective Since LimaLin is a flour, it can easily be used and measured in food formulations in contrast to omega-3-rich fluids such as oils. Furthermore, LimaLin is one of the cheapest solutions for omega-3 enrichment. It is very cost effective versus other existing solutions found in the European market.

A unique long shelf life Traditionally, omega-3 fatty acids are extremely unstable due to their unsaturated fats but thanks to the farigel® hydro-thermal treatment, the shelf life of LimaLin is exceptional: 12 months without rancidity. Furthermore, LimaLin is consistent batch to batch: After your final technical validation, you can use the batch all year round without production adaptation.

The partner for bread, pastry and breakfast cereals LimaLin is ideal for bakery, pastry and extruded applications such as breakfast cereals or snacks where nutrition and increase of omega-3 fats are a priority. LimaLin is an easy way to increase omega-3 content in your formulations without influencing smell, taste and texture.

Besides increasing omega-3 content, the incorporation of LimaLin in pastry makes it possible to increase softness in mini-cakes (muffins, madeleines, etc.) whereas fat reduction and increase of crunchiness become possible in cookies and biscuits.

Article 191

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FoodNews

No. 23 • September 2010

Alsiano

Fibres in cereal-based products: technological assets to boost nutrition A better balance between its technological advantages and limitations can boost the fibre’s nutritional values. By combining the technological impacts of soluble and insoluble fibres in cereal-based products, the Roquette Group is paving the way for innovation

By Roquette Nutrition Business Unit Recognised by consumers as supplying the primary natural, nutritional characteristics of cereal-based products, fibres have an important place in the formulation of recipes. Creators of cereal-based products enrich their recipes with fibres and display claims such as "source of fibre" or "high-fibre". However, the term "fibre" is simply a generic term for various molecules. There are two types of fibres: soluble and insoluble. Despite their very different properties at the nutritional level, soluble and insoluble fibres are recognised as being complementary. Health institutions recommend a balanced intake of the two.

Fibre combination for optimum results However, the impact of fibres on cereal products doesn't stop there. Fibres can also affect the texture of finished products, particularly through their interactions with water. Roquette has analysed the technological impacts of each type of fibre and proposes as a

result to combine them. This combination offers a better balance between the required product quality and the ultimate result sought (texture, claim, etc.). What’s more, the ease of use and the cost reduction in damp products such as bread, as well as in dry products such as biscuits, are other advantages of this synergy.

Effects of using insoluble and soluble fibres separately in bread making - observations Limitations of insoluble fibre: In bread making, insoluble fibres are used either in the form of coarse flours or by adding exogenous fibres.

However, when used in high concentration, their capacity to bind water causes technological problems since insoluble fibre competes with gluten for water. This reaction often results in incomplete hydration of the gluten, and consequently the network is less well formed and less resistant.

The dough obtained is dry and britle.

This problem is often alleviated by adding gluten and through very high hydration levels.

Nevertheless, the consequences for finished products are smaller bread volumes plus textures that are more crumbly and less springy. Moreover, coarse insoluble fibres may give products a little bitterness which certain consumers – particularly children – may not appreciate.

Advantages and constraints of soluble fibres: Viscous soluble fibres (such as acacia gum fibre) behave in a very similar way to insoluble fibres. However, low-viscosity soluble fibres have a totally different impact on the rheology of the dough. When high doses of low-viscosity soluble fibre is used, an emollient and sticky effect can be observed. The dough is rather soft and sticky instead of dry and brittle like the one obtained with insoluble fibre.

The difficulties involved in using soluble fibres in bread-making and their higher price are a drawback despite their attractive taste and colour.

Technological synergies of soluble and insoluble fibres in bread making In view of observations, Roquette proposes to combine two of its fibres with complementary effects, namely Roquette Pea Fibre IG (insoluble) and NUTRIOSE® wheat fibre (soluble).

The combination of these two types of fibres in bread recipes results in a white bread whose texture, taste and colour are identical to that of standard white bread. (continues on page 7) >>

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Alsiano

No. 23 • September 2010

FoodNews >> The fibre content of the recipe ex-

ceeds 6%, thereby allowing a “highfibre” claim. Neither the recipe nor the bread-making process requires any kind of modification. Combining insoluble Pea Fibre IG and soluble NUTRIOSE® proves beneficial.

The kneading time, quality of the dough and volume are identical to those of the control loaf, and what's more, the ease of use, the quality of the finished product and competitive production costs are additional incentives to create high-fibre bread which looks and tastes like standard white bread (table 1).

Effects of using insoluble and soluble fibre separately in biscuit making - observations Soluble and insoluble fibre used separately in low-sugar biscuits: Low-viscosity soluble fibres such as NUTRIOSE® are enjoying growing success as a partial substitute for sugar in biscuits. This type of fibre preserves the texture of the finished products.

However, the substitution is more or less efficient, depending on the ordinary form of the sugar in the finished product. If the sugar is crystalline, its substitution with an amorphousform ingredient will result in a texture crispier and less crumbly than the one sought. Furthermore, the extra cost caused by the use of soluble fibres sometimes hinders the development of such low-sugar products.

Table 1: Impact of fibre enrichment on the dough quality and final volume of a white bread Fibre enrichment combining Fibre level Mixing time Dough quality after mixing Volume of finished product

Control

Fibre enrichment with soluble fibre only

soluble fibre (NUTRIOSE®) & insoluble fibre (Pea Fibre IG)

2.50% 15 min. ++ 100

6.00% > 25 min - (sticky) 70

6.10% 15 min ++ 97

Table 2: Sensorial evaluation of sugar-reduced biscuits Sugar level Sugar substitute Hardness of the finished product Crumbling Crispiness

Control

Trial 1

Trial 2

24 % 100

16 % soluble fibre 120

16% soluble + insoluble fibres 105

100

95 85

105 95

100

The viscosifying and water-retention power of insoluble fibres pose obvious technical problems in biscuits where the dough is already very dry.

This often leads to irregular shapes, problems of fragility or flakiness of the finished products and a “doughy” texture in the mouth.

Technological synergies of soluble and insoluble fibres to reduce sugar content in biscuits Once again, combining NUTRIOSE® soluble wheat fibre with Pea Fibre IG balances out the technological impact of the two types of fibre. The crispy-crumbly balance observed in a standard biscuit is preserved. The finished products are solid and regular (table 2).

Article 192

soluble + insoluble fibres =

Choosing a soluble fibre: Why NUTRIOSE®?

• Ingredient stemming from wheat or maize • White powder with a neutral taste • Thoroughly process-resistant (vs. other soluble fibres) – particularly in cooking and fermentation • Exceptional tolerance (vs. other soluble fibres) – no dosage limitation • Fibre status in line with regulations • Non-GMO, of natural and renewable origin (clean labelling)

TASTE, SAFETY, WELL-BEING thanks to combined technological assets in cereal-based products Choosing an insoluble fibre: Why Roquette Pea Fibre IG? • Ingredient stemming from peas • Non-GMO, of natural and renewable origin (clean labelling) • Not part of the European list of major allergens • Small particle size + low impact on viscosity = Low impact on rheology of the dough in comparison with other insoluble fibres

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FoodNews

No. 23 • September 2010

Alsiano

Meat products, the challenge of 100% natural textures Optimise texture, cut costs, and enhance yields and use value in your meat products with functional flours

By Dr. Walter Lopez, Limagrain Céréales Ingrédients Europe remains the most innovative region for meat and fish products, accounting for half of all new products in the sector.

During the last 12 months, 5 main trends can be identified in the European market: • Convenience use for busy consumers: E.g. microwaveable remains a top claim in this market, for preparing and defrosting meat products.

• The importance of protein intake from meat and fish products: Launches targeted at children need to appeal to parents as well, combining health claims with fun packaging, often featuring character merchandising.

• Consumers demand less additives: Manufacturers continue to reduce additives in meat products, making products as naturally appealing as possible.

• Healthier meats for a balanced diet: Low fat remains a key claim in this market, although manufactur-

ers must take care not to sacrifice the flavour of products. Fat reduction also leads to cost reduction! Moreover, reduced calorie launches saw strong growth, suggesting a wider range of health concerns for this subcategory.

• Premium versus economy: If supermarket brands and economy products dominate the market for sausages and frankfurters, premium products are active for Christmas, New Year or other festive days.

However, competitive pricing combined with their innovation policy means that we have not heard the last of national brands: Audacious reformulations and new formats for new uses, appealing flavours and the promise of better nutrition are all current themes.

* Gel’Tex: Range of heat-treated wheat flours produced by Grand Moulins de Paris ** Naturally gluten-free

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Why use functional flours in the meat applications?

Functional flours are heat-treated flours produced using specific varieties. They present a low microbial load, a high binding and texturising capacity and ingredient declaration. Functional flours make it possible to optimise texture and enhance use value.

Cutting the costs of your recipes In fine-paste sausage applications, the use of Gel’Tex Spéciale 5% makes it possible to achieve the “firmness” of the sausage along with a soft texture in the mouth. If we take the example of poultry sausage formulation for export, the functionalities of this flour make it possible - without modifying the manufacturing process - to replace 10% starch (traditional recipe) with 8% Gel’Tex Spéciale 5% maintaining equivalent organoleptic properties. In addition, the use of this functional flour makes it possible to reduce the proportion of meat by ... (continues on page 9) >>

FoodNews >> 5% and the proportion of texturising

agent by 2%, significantly reducing the cost of your recipe. Limagrain functional flours are perfectly suitable for formulating specific meat products, since they are certified as both Kosher and Halal.

Pleasure and health: Less fat, more melt-in-the-mouth Very often, low-fat meat products are too firm, lacking both softness and a melt-in-the-mouth texture.

Functional flours produced using specific waxy varieties, such as Westhove wheat 1000R, Westhove maize 1000R and farigel® rice 1000R make it possible to mimic the melt-in-themouth texture usually provided by fat. In addition, the absence of amylose in these products makes it possible to preserve a transparent jelly, whereas ordinary flour causes it to become opaque.

No. 23 • September 2010 The particle size of farigel® wheat TM40 or farigel® rice TM40 makes it possible to preserve the “grainy” texture of minced meat. Gel’Tex 100 can also be used in rough-minced products. This makes it possible to obtain a texture that is just as cohesive but firmer.

Texturising tumbling meats – clean label Phosphates (E339, E340, E341, E450, E451, E542) and carrageenans (E407) are used in tumbling and injection brines and provide considerable technological advantages. However, they present the major disadvantage of having to be declared as additives.

Farigel® wheat L3D and Gel’Tex 100 are two clean label functional flours suitable for this type of application.

These products have been selected due

For the formulation of a low-fat pâté, combining Westhove wheat 1000R (3.8%) with our oat fibre makes it possible to produce a pâté containing 15% fat with a pleasant, melt-in-the mouth texture and good spreadability. The pâté maintains good organoleptic properties but is also lower in fat.

Optimisation of rough-minced product yields Functional flours ensure the cohesion of rough-minced products both during product preparation and cooking.

This is because the starch in functional flours is partially gelatinised.

The pre-cooked starch and proteins absorb water during ingredient mixing, thereby improving the cohesion and machinability of the preparation, even in the presence of intense shear forces. During cooking, the starch that was not yet gelatinised acts by trapping the exudate, improving the cooking yield and juiciness of readyto-eat products.

The presence of proteins improves fat retention and so prevents release of fat and the presence of plaques of fat fixed on the surface of sterilised products. Functional flours have a neutral taste and make it possible to develop an excellent flavour balance.

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Alsiano to their ease of use during the manufacturing process: good dispersion properties, low viscosity when cold, particle size suitable for injection and dispersion in muscle. During cooking, they develop good water retention capacities and good cohesion properties. The low protein content in farigel® wheat L3D makes it possible to texturise a ham, which, after cooking, has good slicing properties, a good meat flavour and no modification in colour.

As a total substitute for carrageenan and phosphate texturising agents, these flours lead to equivalent technological yields and at the same time produce textures that are simultaneously firm and soft, with a clean label ingredient declaration: “wheat flour”.

Article 193

No. 23 • September 2010

FoodNews

Alsiano

The Alsiano Food team It is always nice to be able to put a face on the person you talk to over the phone or email - so here we are ... baby food - dairy - ice cream fruit preparations

Key accounts

Meat & poultry - pet food - drinks

Katarina Furin

Steen Høeg Larsen

Michael Midskov

B.Sc. & Marketing Dipl.

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: mm@alsiano.com Tel. dir.: +45 8230 0004 Mobile: +45 2270 1004

Sweden

bakery - convenience food Michael Brehmer

Kristian Hansen

Area sales manager

Food Technologist Area Sales Manager

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

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

Sales support

Sales support

Sales support Irene Schaffalitzky de Muckadell Sales assistant to Michael M. & Michael B. E-mail: is@alsiano.com Tel. dir.: +45 8230 0011

Logistics

Tina B. Nørgaard

Tina Johansson

Bente Mørkøv Ølgaard

Sales assistant to Steen

Sales assistant to Kristian & Katarina

Logistics manager

E-mail: tn@alsiano.com Tel. dir.: +45 8230 0023

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

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

News in brief New area sales manager in Alsiano Food We are pleased to announce that Michael Brehmer has joined the Alsiano Food team as from 16 August 2010 as Area Sales Manager. Michael’s background is commercial. He is of Swedish nationality and based in Sweden he will focus on our Swedish customers.

We are confident that Michael will strengthen the Food team and prove a great asset to Alsiano and our partners.

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