Food & Beverage International | June 2009 by FoodBev Media Ltd

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June 2009

Collaboration Fuels Product Development Novel Foods Regulations Show Review: Vitafoods CIAA: Safety Management Special Supplement: Baked Goods, Snacks and Confectionery

FOCUS ON NORTH AMERICA Technology Update:

Packaging Processing Ingredients

ÂŠ Food & Beverage International 2009. Reproduced with the kind permission of Zenith International Publishing, UK - www.zipublishing.com For details about syndication and licensing please contact the marketing team on 01225 327890.

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Your innovation partner new products trends features interviews water innovation 6 issues a year packaged water still and sparkling flavoured and functional

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CONTENTS

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june 2009 FEATURES Editorial

Events

Growth, innovation and leadership will help companies beat the recession

A record of conferences exhibitions and other events of interest to industry professionals

Industry News 8

IFT Preview

Tens of thousands of food professionals from around the world will meet at this year’s International Food Technologists Meeting and Food Expo in Anaheim, USA, in June

Innovations

The latest yoghurts and desserts to be launched around the world

An agreement over the beef hormone dispute has opened the doors to normal trade between the EU and USA

14 18 21 24

TECHNOLOGY UPDATES

A pack’s environmental credentials are crucial in today’s competitive environment and suppliers have innovated to meet this demand

INGREDIENTS

Fortification and Nutrition remain key areas for successful new product development and there are many new ingredient solutions available for all product sectors

Focus on North America

Despite the fact that the USA is tackling its 16th month of recession there remain profitable areas of the food and beverage market that hold promise for those manufacturers who get the offering right

Collaboration Fuels Product Development

All players in the food industry including suppliers are waking up to the fact that collaboration can fuel new product and technology development

Novel Foods Legislation

The European novel food regulation will remain in place for some time to come. Anne-Laure Robin, EU team leader, legislation, Leatherhead Food International outlines the steps to gaining novel food approval

Vitafoods Review

The theme that dominated this year’s Vitafoods exhibition in Geneva in May was ‘wellness’, and there was plenty on offer for those seeking new ideas for healthy formulations

Baked Goods, Snacks & Confectionery Supplement

PACKAGING

Main Feature:

28 32 35 37

The baked goods, snacks & confectionery sectors are feeling the pressure from the harsh economic environment globally, yet there are product areas that offer opportunities; and the wealth of energy saving equipment, convenient packaging and innovative ingredients on offer is helping Innovations Processing Technology Ingredients & Formulation Packaging Developments

FOOD SAFETY EUROPE

Your practical guide to food safety and hygiene

46 Safety & Analysis Showcase Antimicrobial technology and accurate analysis ensure the safe operation of food and beverage plants

47 CIAA Report - ISO 22000 The dedicated CIAA (Confederation of Food & Drink Industries of the EU) page highlights the latest industry initiative to detail

Cover image: © Rafal Glebowski | Dreamstime.com

Food & Beverage International June 2009

the Prerequisite Programmes required for ISO 22000

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EDITORIAL

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Growth, innovation and leadership powdered and liquid beverages, which enjoyed a 9.7% organic growth fuelled by a ‘renovation’ of the company’s Nescafé coffee brand. Yet, as can be seen across the industry, the company’s most notable gains were seen in the developing regions. “Our response to the challenging economic environment in 2009 has been to seize new opportunities, accelerating initiatives in product affordability, innovation and ‘renovation’ as well as cost efficiencies,” said Paul Bulcke, CEO, Nestlé, who confirmed a full-year outlook of 5% organic growth. It is this optimism and

EDITORIAL ADVISORY BOARD Dr Yasmine Motarjemi Assistant Vice President Food Safety Manager, Nestec Ltd Dr Michael Knowles Group Director Scientific & Regulatory Affairs, Coca-Cola Services SA Dr André Teixeira VP, International R&D The Campbell Soup Company Mrs Helen Sisson Group Technical Director Greencore Group

Huub L.M. Lelieveld President Global Harmonisation Initiative Prof Thomas Ohlssen Professor Emeritus Swedish Institute for Food Research, SIK Dr Sebastiano Poretta President Italian Association of Food Technology (AITA) Tony Hines MBE Head of Knowledge Transfer Leatherhead Food International Dr Philip Richardson Head of Food Manufacturing Technologies Campden BRI Dr Harmen Hofstra Secretary General, The EU Association for Food Safety; and Head of New Business Development, Food Safety, TNO Nutrition & Food Research Catherine François Senior Manager, Food Safety Programmes CIES - The Food Business Forum Stefan Andersson Director Corporate Technology, Tetra Pak International SA

Food & Beverage International June 2009

“Companies are seeking cost-effective means of competing and staying ahead in this difficult market”

he recession has taken over from Corporate Responsibility at the Top of Mind of the global food industry, according to this year’s annual Top of Mind survey by CIES – The Food Business Forum. Companies throughout the industry are seeking cost-effective means of competing and staying ahead in this difficult market. Unilever, which in its first quarter results this year reported a 4.8% organic growth against a 0.7% fall in turnover compared with last year and a 1.8% decline in volume, has seen a premium placed by consumers on value. “We have seen substantial hits on our branded web sites from consumers looking for value recipes and consumers shopping more frequently with smaller baskets,” said Paul Polman, CEO, Unilever. “I continue to believe that strong, well supported brands, committed to innovation can win in this environment. For example, brands like Hellmans, Bertolli and Ragu in the USA are clearly benefiting from increased sandwich and pasta consumption at home.” Nestlé recorded 3.6% organic growth during the same quarter with Asia, Oceania and Africa accounting for a 6.5% growth and Europe 0.7%. Stars in the portfolio included

concentration on core brands, focus on the developing regions and response to consumer demand that will carry companies through; and there is light at the end of the tunnel as Frost & Sullivan reports that the recovery has started. “The economy bottomed out in early May with indicators all around us that the recovery has started, and confidence is driving an upswing in all market sectors,” said David Frigstad, chairman of Frost & Sullivan. “We are looking at growth, innovation and leadership as three essential characteristics that enable companies to stay ahead of the competition.” To this end, it is those food and beverage manufacturers that can tap into the growth opportunities and markets, invest in innovation and display leadership who will prevail. At Food & Beverage International, we will be reporting on those initiatives and innovations in the future; and we look forward to working with the leading organisation for food and beverage manufacturers, the CIAA (Confederation of the Food & Drink Industries in the EU) to keep you up-to-date with the cutting edge industry developments in each issue. See page 47 for the latest dedicated CIAA article in this issue.

Claire Rowan, Managing Editor c.rowan@foodandbeverageinternational.com www.foodbev.com

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EVENTS

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2009

JUNE

June 8-9

Snackex, international snack and nuts exhibition, Berlin, Germany. Details from Mr Philip Mathieu, European Snacks Association, SNACMA, 6 Catherine Street, London WC2B 5JJ, UK. Tel: +44 (0) 20 7420 7220; Fax: +44 (0) 20 7420 7221. www.snackex.com June 17-18

NutrEvent, where innovation and regulation meet nutrition, European trade show and seminar programme, Lille, France. Details from Eurasanté, 310 avenue Éugne Aviné, 59120 Loos, France. Tel: +33 3 28 55 90 60; Fax: +33 3 28 55 90 60. www.nutrevent.com

September

September 14-19

September 17-19

September 9-10

technology exhibition, including the beverage innovation Awards, which honour the top beverage innovations this year in the categories of health and ingredients; brands and products; packaging; promotion and marketing; and sustainability, Munich, Germany. Details from Messe Munchen, 81823 Munchen, Germany. Tel: +49 89 949 2 06 30; Fax: +49 89 949 2 06 89. www.drinktec.com www.beverageawards.com

event - a satellite show of Anuga FoodTec, including Dairy Universe India, Sweet & Snack Factory India, Bombay, India. Details from Ahmet Kaya, Koelnmesse International, Messeplatz 1, 50679 Cologne, Germany. Tel: +49 221 821 0; Fax: +49 221 821 2092. a.kaya@koelnmesse.de www.foodtecindia.com

The Energy Event, covering energy procurement, management, and efficiency (including water efficiency), information and advice event, Solihull, UK. Details from Ms M Hulbert, Technical Publicity, 26-34 Liverpool Road, Beds LU1 1RS, UK. Tel +44 (0) 1582 878 879; Fax: +44 (0) 1582 878 855. www.theeenergyevent.co.uk September 14-16

International Food Ingredients Show exhibition, for producers, exporters and importers of various food ingredients, Poznan´ International Fair venue, Poland. Details from Barbara Kajzerska/ Lucyna ˙ Zybura Poznan´ International Fair Ltd, Głogowska street 14, 60-734 Poznan´ , Poland. Tel: +48 61 869 2510; Tel: +48 61 869 2241. dodatki.mtp.pl

July 2

Food Enzyme Developments seminar, Chipping Campden, Gloucestershire, UK. Details from Daphne Llewellyn Davies, Campden BRI, Station Rd, Chipping Campden, Gloucestershire, GL55 6LD, UK. Tel: +44 (0) 1386 842 040. www.campden.co.uk

September 15-16

International Fruit World (IFW) congress, Munich, Germany. Details from Confructa Medien, Verlag Colleg, Raiffeisenstrasse 27, D 56587 Strassenhaus, Germany. Tel: +49 26 34 92 35 0; Fax: +49 26 34 92 35 35. www.confructa-medien.com

September 14-16

High Pressure Processing for

the latest developments in bioplastic technology, DrinkTec exhibition, Munich, Germany. Details from Dr M Thielen, Handelsregister, Hackesstr, 99 D-41066 Monchengladbach, Germany. Tel: +49 2161 664 864; Fax: +49 2161 631 045. www.pla-bottle-conference.com www.bioplasticsmagazine.com

safe, high-quality seafood conference, Stavenger, Norway. Details from Ms D Llewellyn Davies, Business Development Manager, Campden BRI, Station Road, Chipping Campden, Gloucestershire, GL55 6LD, UK. Tel: +44 (0) 1386 842 040; Fax: +44 (0) 1386 842 100. d.davies@camden.co.uk www.campden.co.uk

IFW Congress to tackle issues facing global juice industry With the theme ‘from the tree to the bottle’, the annual International Fruit World (IFW) congress takes place 15-16 September in Munich in conjunction with Drinktec. Organised by Confructa Medien, publishers of Fruit Processing and Flüssiges OBST magazines, the IFW congress provides a meeting point for beverage professionals. Confructa Medien chief executive, Evi Brennich, said: “The world of fruit is growing closer and closer together. Juice manufacturers and soft drinks bottlers in Western Europe are in competition with the East Europeans, the South Americans and the Chinese. This has led to a different market situation. The consumer has an overwhelming choice of products,

www.foodbev.com

FoodTec India, food technology

September 20-24

International Dairy Federation World Dairy Summit, Berlin, Germany. Details from Ms M Tucci, IDF, Diamant Building, Boulevard Auguste Reyers 80, 1030 Brussels, Belgium. Tel: +32 2 706 8644; Fax: +32 2 733 0413. www.wds2009.com September 21-23

FI South America, international September 17

PLA Bottle Conference covering

JULY

Drinktec, international beverage

quite often available at ‘discount’ prices. Is product quality the loser in this battle? How can the industry face the legal requirements in practice? What are the major production and consumption trends?” How to meet the present challenges with innovative technologies, and a sophisticated product development system, will be presented and discussed by an international expert panel during IFW, which is open to all professionals involved in the juice business. “Integrating the IFW congress into Drinktec strongly demonstrates the growing importance of the innovative, non-alcoholic beverage industry,” said Evi Brennich. www.confructa-medien.com

ingredients exhibition, Sao Paulo, Brazil. Details from Cassiano Facchinetti, UBM Brazil, Al Tocantins 75 – sl 1610, Alphaville, SP 06455-020, Brazil. Tel: +55 11 4689 1935. cfacc@ubmbrazil.com.br www.hi-events.com.br September 23

Life After Methyle Bromide seminar, High Wycombe, UK. Details from Roger Hatch, Events Director, The Society of Food Hygiene & Technology, The Granary, Middleton House Farm, Tamworth Road, Middleton Staffordshire, UK. Tel: +44 (0) 1827 872 500; Fax: +44 (0) 1827 875 800. www.sofht.co.uk

Your event:

If you have a diary event you wish to publicise send details to the editor at: c.rowan@foodandbeverage international.com

Food & Beverage International June 2009

By Maureen Byrne – Executive Editor

IFT

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IFT 09: A Meeting of Minds Experts from industry and academia will gather at the Institute of Food Technologists (IFT) 2009 Annual Meeting and Food Expo (AMFE), which takes place from 6 to 9 June at the Anaheim Convention Centre in California, USA

isneyland will not be the only big attraction this June in Anaheim, as the annual IFT conference and exhibition welcomes visitors from around the world to share research and discuss the current status of food science and technology, as well as sampling the latest food ingredient innovations on the exhibition floor. This year, more than 1,500 scientific and technical presentations will be given, on topics ranging from disease prevention through nutrition to genomics and other emerging technologies. The Food Expo will feature nearly 1,000 exhibiting companies. Among them will be Biorigin (327), which is participating for the third time. The company will this year be presenting new solutions with natural ingredients for salt reduction, flavour enhancement, and preservation of food products. These new solutions were included in the Biorigin portfolio through the acquisition of PTX Food Corp last November. The ingredients are now divided into three new brands: Biozalt, Bioenhance and Biogard. Biorigin will also launch the inactive torula (Candida utilis) yeast in the product line Goldcell. On the Elvisem stand (1100) Monoj K. Gupta, renowned expert in the field of frying technolgies and vegetable oil processing, will be available on 9 June to answer questions about the company’s

new EPT-OILShield, which was developed by its research laboratory. This is said to be the first high temperature heat resistant natural antioxidant for deep oil frying. Results concerning soya oil stability and tortilla chip shelf life when using EPT-OILShield will also be presented by Elvisem on 9 June at one of the conference sessions. Lipogen (412) from Israel will launch its latest improved formula of Lipogen PS phosphatidylserine functional ingredient at the show. This is specifically designed for functional dairy milk and yoghurt drinks. The new formula is additionally now offered to producers of functional milk powders, as it can be easily applied to dairy premixes, in blending or other milk processing. Phosphatidylserine is a natural phospholipid found in the brain. It is considered an important part of brain cell membranes and has been shown to have a role in slowing, and even reversing, some forms of age-related cognitive deteriorations (such as short-term memory loss), and improving others, such as the ability to learn new tasks. The inclusion of PS does not affect end product taste, texture or mouthfeel.

The new formulation is based on Lipogen PS, which has had FDA GRAS approval since 2006. “PS is naturally found in human breast milk and is an essential natural building block material of the brain,” said David Rutenberg, CEO of Lipogen. “Unfortunately, milk products lack this ingredient. The new formula is a technological step forward, and enables an effective production of functional PS for milk and yoghurt drinks processed on standard dairy equipment lines.” Virginia Dare (1135) one of the world’s largest producers of vanilla Lipogen will launch its improved formula of Ligen PS

Food & Beverage International June 2009

Tea extracts have been added to Virginia Dare’s product range extract has expanded its product portfolio to include a full line of tea extracts and concentrates, which are produced using the same extraction technology as for vanilla. Made from tea leaves sourced from around the world, the tea line includes black, green, and oolong teas, in liquid and dry forms. At the exhibition, the company will offer various tea beverages for tasting such as flavoured tea lattes, floral flavoured iced tea, and tea-based smoothies. Scones, muffins and cookies containing vanilla extract will be offered to accompany the tea drinks. This year, for the first time, IFT Food Expo attendees searching for in-depth information from exhibitors will have the opportunity to hear 45-minute presentations from specific companies and about specific products on the exhibition floor. And there will also be ‘Trend Tours’ to booths of companies offering innovative products. These will feature subjects such as ‘naturally sourced’, weight management, functional ingredients and flavour and colour innovation. www.ift.com www.biorigin.net www.elvisem.com www.lipogen.co.il www.virginiadare.com

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INDUSTRY UPDATE

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End to EU/US import dispute in sight An agreement over the beef hormone dispute has opened the doors to normal trade between the EU and USA. In the 1980s, the USA imposed a number of trade barriers on a number of EU products. This was in retaliation for the EU ban on beef hormones in livestock, which effectively meant that American beef products

could not enter the EU. The Confederation of food and drink industries of the EU (CIAA) has welcomed the bilateral agreement. In a statement, the CIAA said, “Ten

and drink products with exports exceeding €10 billion.” The ‘retaliation list’ which includes Italian mineral water and Roquefort cheese (which has had to bear a 300% tariff),

years of retaliation have had severe consequences for many EU food and drink producers. The USA is the first foreign destination for European food

will not disappear immediately. “Some products will continue to be held hostage for another three years,” said the CIAA. www.ciaa.eu

Acrylamide Salt reduction targets set in UK findings varied Last month, the Food Standards

sliced bread;

Agency (FSA) in the UK published

• Reduction of about 44% in

revised salt reduction targets for

branded breakfast cereals;

2012 for 80 categories of food,

• Top selling cakes and biscuits

which are more challenging than

achieved reductions of between

The European Food Safety Authority has gathered information from 2000 foods in various categories in the EU and Norway, and compared results in 2007 with those of previous years, which have yielded varying results. The product categories ‘biscuits’, ‘breakfast cereals’, ‘French fries’, and ‘potato products for home cooking’ showed higher contents of acrylamide in 2007 compared with 2003 to 2006. The categories ‘coffee’, ‘bread’, ‘potato crisps’ and ‘other products’ on the other hand, showed lower contents. There was no statistically significant difference in acrylamide content for ‘cereal-based baby foods’. Lower acrylamide levels in the product categories ‘bread’ and ‘coffee’ contributed most to an approximately 30% decrease in acrylamide exposure. In the ‘bread’ category, the decrease may have been the result of changes in crispbread processing methods adopted by industry, and the apparent decrease in coffee may be the result of initial overestimation,

the previous targets for 2010.

16% and 50% between 2006

The aim is to maintain progress

and 2007;

towards the 6g daily intake target.

• The snack sector was

Industry reported on targets

particularly active, with a 13%

at meetings held in January and

reduction in crisps (potato chips),

February 2008, and recorded

32% in extruded snacks and

what further levels of reduction

27% in pelleted snacks. In some

might be achieved.

cases, reductions of up to 55%

In setting targets, it was

have been achieved.

important to consider, and ensure

• Processed cheese producers

that the targets reflected, the

managed to reduce salt by up

reductions that have already

to 50%;

been achieved, and technical and

• Earlier work led by the Food

safety issues, said the FSA.

and Drink Federation (Project

Achievements already noted

Neptune) produced reductions

were:

of about 30% in cooking and

• Reduction of around one-third

pasta sauces and 25% in soups.

of salt in branded pre-packed

www.food.gov.uk

Nanotechnology under the spotlight Nanotechnology is an emerging

of the Institute of Food

technology that will increasingly

Technologists.

be examined by regulatory

The Scientific Committee

bodies as its use in food and

of the European Food Safety

food packaging expands.

Authority (EFSA) recently issued

In the EU, specialist agencies

an opinion that the existing

have been appointed to carry

risk assessment framework

out assessments that will

could be applied to nano-

minimise risks that nano-

based applications in food

materials (NMs) may post to

and feed, but that current

consumers, according to a

methods of toxicity and

report from RSSL on articles

quantification of exposure

reports EFSA.

written on the subject,

might need modification.

www.efsa.europa.eu

including one by Betty Bugusu

www.rssl.com

www.foodbev.com

In Brief Nichols plc has reported that sales of its core brand Vimto increased by 11.8% in the 12 weeks to 18 April 2009, against a total soft drinks market increase of 0.6% as measured by AC Nielsen. www.nicholsplc.co.uk Parmalat will purchase some of the fresh milk manufacturing operations in New South Wales, Australia, from National Foods, after the competition watchdog requested divestments from the company when it purchased Dairy Farmers last year. The deal is said to be worth A$70 million. www.parmalat.com Flavourings company Symrise has opened a branch office in Dubai for sales and marketing, strengthening its presence in the Middle East. Two applications laboratories, where flavourings and formulations will be adapted to local taste preferences, have also been opened. www.symrise.com Unilever, PepsiCo, Amway, Interflour and DSM have committed themselves to re-invigorate the private sector’s contribution to tackling hidden hunger, by signing a Joint Declaration recently in Beijing, China, at the Micronutrient Forum. Their aim is to tackle the problems of poor diet resulting from a lack of micronutrients in certain parts of the world. www.aspectconsulting.eu

Food & Beverage International June 2009

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INNOVATIONS

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Low calorie dessert Jell-O, with health benefits Kraft Foods In the USA has launched a range of antioxidantrich Jell-O pots, capitalising on the thriving superfruit trend in a very clear attempt to market the product as a permissible treat for health-conscious women. Gelatin has traditionally been seen as a snack for children, and since the early 70s, the Jell-O brand in particular has been marketing its products as a healthy snack for mothers to give their children. More recently, however, the brand has broadened its customer base to appeal to adults. The new desserts are available in strawberry and açaí, and

raspberry and goji varieties, cleverly combining the familiar with the less well known, and using the superfruit content as a ‘destination ingredient’ that will draw the attention of health conscious adults. Labelling links the superfruits to added antioxidant vitamins E and A, while the package design, including an illustration of a woman’s silhouette, emphasises the ‘better for you’ appeal: the product contains sweeteners and delivers 10 calories per pot. It is sold in a pack of six 92g pots priced at US$3.19, comparable to other gelatin snack packs.

Purple power Popular flavours tend to vary somewhat by region, but it is always interesting to see how major multinational brands are adapted through flavour to a local market. Danone’s Bio yoghurt in Japan is now available in a purple vegetables variety, using purple potatoes, beets,

tomatoes, red cabbage and red perilla leaves. The use of purple coloured ingredients has become an established trend in the Japanese food and drink market, linked to the wider concept of ‘health by colour’ and based on consumers’ understanding of the antioxidant-rich properties of many purple coloured foods. The package also clearly promotes the use of BE80 bifidobacteria, claimed to reach the intestines alive and promote intestinal function. A pack of four 80g pots retails at around 200 yen (€1.50).

Recognising the eternal need for a sweet, tasty treat, even when watching calories, Asahi Food & Healthcare in Japan has introduced a new dessert brand called Reset Body. The line is targeted at women in their 20s who want to continue to enjoy good food while being on a diet. The range includes Soymilk and Mango Pudding, a 190g shelf-stable pot dessert that delivers just 50

calories, as well as 3,000mg of dietary fibre and a third of the recommended daily allowance of five vitamins. It is made with mango purée and sweetened with acesulfame K and sucralose. The package communicates the low calorie content via a heart-shaped logo, and uses pink text to emphasise its female appeal. A pot retails at 200 yen (€1.50).

Indulgent yoghurt Over the years the Mövenpick brand has been extended in Europe to cover a huge variety of premium positioned products and services. One of the latest additions is a line of chilled fruit yoghurt mousse desserts, from German dairy company Bauer. These are sold under the name Mövenpick Dream of Yogurt, perhaps to underline the health values of

yoghurt in combination with an indulgent, light mousse texture. Two varieties are available: raspberry-lime, and pineapple-maracuja. They contain over 20% fruit, are sweetened with grape juice concentrate as well as sugar, and use natural colours to support the premium positioning. A sleeved pack of two 120g pots retails at €1.29.

Mintel International Group Ltd, gnpd (Global New Products Database) is a web-based database capturing information on new packaged consumer goods products, including ingredients, nutritional information, pricing and packaging. The fully searchable database also includes colour photos of products, and editorial features on product trends and innovations. For further details on how the service can help you gain the competitive edge, call Mintel on Tel: +44 (0) 20 7606 4533. www.gnpd.com

Food & Beverage International June 2009

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INNOVATIONS

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Pure chocolate

Yoghurt with cereals for energy In Israel, Strauss Dairies has extended its Danone range of yoghurts with a new variety, +Energy. The product comprises 1.5% fat natural bio (live) yoghurt with a portion of ‘energy’ cereals, held in a separate pot to be mixed in to the yoghurt as the consumer

www.foodbev.com

Dr Oetker in Germany is picking up on the trend towards provenance that has been so strong in the chocolate confectionery market in the past couple of years, adding value through communicating the origin of ingredients and appealing to the (would-be) connoisseur. Its new Pur Choc chilled pot desserts are claimed

to have an extra high content of cocoa from specific origins, according to variety: Ghana Feinherb (Ghana Dark) with 60% cocoa; Tanzania Edelbitter (Tanzania Bitter-Sweet) with 75% cocoa; and Ecuador Mildfein (Ecuador Mild). A sleeved pack of two 100g pots retails at around €0.80.

prefers. The cereal mix typically includes raisins, banana, coconut, sunflower seeds, and other dried fruits. It is available in Muesli, Fruit & Nut Granola, and even an indulgent Chocolate Granola variety. A pack of six pots retails at the equivalent of €3.80.

Food & Beverage International June 2009

INNOVATIONS

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Spoonless yoghurt Spoonless yoghurts and desserts are not new in themselves, but most have focused on a stick-pack or tube-style package that can be squeezed directly into the mouth. In the USA, Dannon has launched Danimals children’s yoghurt in a thinwalled Crush Cup. The low fat yoghurt is available in Strawberry Banana Slam, Cherry-Licious, and Strawberry

Smash flavour variants, in a pack of four 113g cups priced at around US$2. On-pack instructions tell the consumer to peel the lid, squeeze, slurp and enjoy! In common with many children’s foods, it is made without artificial colours or flavours, does not contain high fructose corn syrup, and has added vitamin D; it is also labelled as a good source of calcium and protein.

Portion control

Food & Beverage International June 2009

has recently introduced 100 calorie packs of Yo Crunch, a non-fat live yoghurt sold with a separate portion of graham cookie pieces on the lid. In addition to the live cultures and calorie content, the pack draws attention to the fact that the product is enriched with vitamins A and D. A pack of four 106g pots sells for US$2.25.

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The concept of the 100 calorie pack is still strong in the USA, and it continues to expand to new segments. Kraft Foods pioneered 100 calorie packs in snacks in 2004, and saw the market grow to US$200 million in just three years: little surprise then, that yoghurt and dessert suppliers have tried the same tactic. Breyers in the USA

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NORTH AMERICA

By Brian Morgan, Senior US Research Analyst, Euromonitor International

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North America remains land of promise Despite the fact that the USA is tackling its 16th month of recession there remain profitable areas of the food and beverage market that have potential for those manufacturers who get the offering right

he ongoing US economic recession has produced some sobering figures, with little relief in sight. National unemployment approached 9% in March and April 2009 according to the Bureau of Labor Statistics, the highest rate in 25 years. In April the recession passed the 16 month mark, making it the longest period of US decline since the Great Depression. As recently as July 2008, the International Monetary Fund had predicted a return to economic growth in 2009, but projections released in April now have the recovery starting in 2010 at the earliest. As the reality of the recession settles in, consumers have begun to alter their food purchasing behaviours. Those living from pay cheque to pay cheque and even those with steady incomes have begun to look for ways to stretch their dollar, as they are faced with persistently high prices. Many are making fewer shopping trips and migrating towards Wal-Mart, discounters, and dollar stores. But there are still plenty of opportunities for food and beverage manufacturers, if they know where to look.

Meal solutions While tighter budgets have caused consumers to pull back their spending

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on discretionary items, the poor economic conditions have been a boon for US sales of meal solutions, a category that includes ready meals, soup, canned, chilled, dried, and frozen processed food, and sauces, dressings, and condiments. Euromonitor International had previously predicted a 1.2% retail value sales increase in 2009 for the category, but is now projecting a 1.5% increase for the year, to US$98 billion. Sales increases in 2010 and 2011 are expected to be at 3% in constant 2008 value terms, up from a previous average of 1% annually. One of the primary ways consumers have looked to cut costs is by dining out less. As they find themselves cooking at home more often, consumers have searched for quick, convenient ways to replicate restaurant quality food in their own kitchens, with chef-inspired soups and restaurant-branded frozen foods used to fulfill that role. But more recently, manufacturers have highlighted the value behind their products, touting them as inexpensive alternatives to restaurants. Campbell Soup Co ran ads contrasting their soups to a McDonald’s meal, saying they were ‘the original dollar menu’. Nestlé offered its Lean Cuisine main

course meals at five for US$10. ConAgra threw marketing support behind its US$1.50 Banquet frozen ready meals for the first time in more than 10 years. New interest in meal solutions is occurring at both high and low price points.

Product reformulation From a manufacturing standpoint, the chief strategy to counteract rising costs has been to simplify or reformulate foods. General Mills reduced the number of pretzel shapes in its snack brands from 14 to three, for a cost saving of US$1 million.

Food & Beverage International June 2009

NORTH AMERICA

Cover image: © Rafal Glebowski | Dreamstime.com

Click here to subscribe value they offer to consumers. Frito-Lay recently added 20% more product to many of its snack brands while keeping the price constant, hoping that the concept of value for money would lure consumers back to a non-essential food category. Del Monte is also advertising its canned fruits and vegetables as offering more value than fresh or frozen foods. Consumers seem to be willing to purchase items in several different categories, as long as they feel they are not sacrificing too much in quality or nutrition.

Smaller packages

The company also halved the number of pasta shapes in its Hamburger Helper brand, allowing for a 10% reduction in production costs and allowing for smaller packaging. Kraft reformulated its Miracle Whip dressing, substituting water for some soya oil content and also changing the packaging from glass to plastic. At the same time, food companies are looking to refresh their brands’ images by enhancing the

Food & Beverage International June 2009

The consumer desire for value can only go as far as their reduced budgets will allow. While the bulk purchasing popularised by club stores offers lower prices per unit, many consumers no longer have the ability to spend large amounts of money on any one single item. Instead, they will typically purchase the same items, but in smaller quantities from week to week. This has been particularly true for nutrition/ staples, a category including bread, cereals, dairy products, pasta, noodles, rice, baby food, spreads, oils and fats, and meal replacement products. Euromonitor International had previously anticipated a 2.1% retail value sales gain in 2009 for the category, but now predicts growth of just 1.7%, to reach US$115 billion in 2009. The ongoing response to this trend is for manufacturers to offer products in smaller sizes. General Mills began to reduce pack sizes for its cereals as far back as June 2007, passing along unit price increases that consumers seemed willing to absorb. Other companies offer discounts on existing smaller sizes, such as Campbell Soup Co, which ran offers of single cans of soup for US$1 or two for US$3 in some stores. Manufacturer interest in technologies and solutions that allow for smaller sizes and reduced packaging is likely to continue even after the current economic downturn.

Impulse Sales of impulse and indulgence products, a category that includes confectionery, pastries, cakes,

biscuits, ice cream, snack bars, and sweet and savoury snacks, have remained somewhat resilient. Previous Euromonitor International projections had retail value sales increasing 1.7% in 2009 to reach US$111 billion, and the updated outlook is about the same. However, growth over the past few years has been primarily led by premium products, and in 2009 this was expected to shift as consumers traded down to established mid priced and economy brands, or private label, but purchase them in larger volumes. There are still opportunities within impulse items for premium products to have success, though. One example is the 2008 launch of Hershey’s Bliss, a luxury chocolate line marketed specifically towards women, whose sales exceeded expectations even as most premium chocolates saw slowdowns in growth. Finding a specific niche demographic group and targeting the snack portion of the day is a combination that can still reap rewards, and Mars Inc has already responded in 2009 with Fling, its own small luxury chocolate bar aimed at women.

Health and wellness The current economic downturn has already had an impact on sales of health and wellness foods and beverages, many of which are priced somewhat higher than standard products. Organics, functional foods, and other speciality products had enjoyed double digit sales gains until 2008, and these categories have undergone marked slowdowns in more recent months. Shoppers have turned away from upscale grocery chains like Whole Foods and become more frugal with their purchases. Nevertheless, demand for health and wellness products like organics is expected to remain strong in 2009 and beyond, due to a few factors. Typical consumers of these products have higher than average disposable incomes, and in general have not been hit as hard by the recession. Price disparities between health and wellness foods and standard items have shrunk, with some products like low fat condiments, low fat crackers, and diet carbonates with average prices the same as their full calorie counterparts. In addition, overall retail value sales of health and wellness products still comprise less

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NORTH AMERICA

Click here to subscribe US packaged food retail sales forecast (constant 2008 dollars) USA $US million

2008

2009

2010

2011

2012

2013

Impulse/ indulgence

108,911

110,797.5

114,135.5

118,224.1

122,142.7

126,419.4

1.73

3.01

3.58

3.31

3.50

97,610.14

100,511.4

103,783

107,359.9

110,885.2

1.49

2.97

3.25

3.44

3.28

114,707.9

117,328.3

120,454

123,916.6

126,985.5

1.63

2.28

2.66

2.87

2.47

323,118.8

331,981.2

342,467.9

353,426

364,296.8

1.62

2.74

3.15

3.19

3.07

% growth Meal solutions

96,169.22

% growth Nutrition/ staples

112,858.1

% growth

Beverages Retail sales of beverages are expected to be more adversely affected by the ongoing recession, with sales either slowing or declining in nearly every category. As with foods, there are some areas that hold promise, however. RTD (ready to drink) teas are still a relatively small category that should continue to benefit from the combination of refreshment, lower caffeine levels, and natural antioxidant health properties that has fuelled its growth over the past five years. Euromonitor International expects US retail sales of RTD tea to accelerate to 7% growth in 2009, to reach US$3.7 billion. Powder concentrates is another category that stands to benefit from the current economic downtown. Several teas, sports drinks and juice brands also come in powder form and saw growth through 2008 by marketing themselves as quick, easy additives to be mixed with water to provide greater levels of energy, antioxidants, electrolytes and other nutrients than water alone. Often these would come in single serve packets for greater convenience, and the

Total % growth

317,938.3

overall cost would be less than buying such products ready to drink. This value proposition should prove alluring in 2009 and beyond as well, extending even to established brands like Kool-Aid and Tang that do not necessarily carry with them the health benefits of newer entries. As consumers look to cut back spending, they will become more concerned with stretching their dollars for the greatest amount of drink volume possible, and powder concentrates remain uniquely positioned to offer just that. Even within categories expected to see declines, growth is possible for products featuring specific ingredients that hold appeal. Perhaps the most visible trend in this direction is the move towards the use of cane sugar instead of high fructose corn syrup. Brands like Jones Soda, Snapple, and now Pepsi and Mountain Dew Throwback, launched in May 2009 by PepsiCo Inc, all feature the use of sugar as a more natural sweetener. The desire for natural alternatives has also manifested through the recent launches of products featuring stevia, approved by the FDA only in December 2008. Consumers are attracted to these sweeteners because they feel they are less processed, even though it is questionable whether they offer more health benefits than other sweeteners.

Value for money The current economic downturn has led consumers

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than 20% of packaged foods sales, so there remains plenty of room for expansion. The steadiest trend that will drive future interest in health and wellness products, however, is a continued concern for obesity and the onset of ageing-related diseases. Satiety and weight control, cardiovascular health, brain health, liver health, and the effects of ageing on the skin are all areas that can be addressed through diet and nutrition, and foods in the marketplace that target these needs should continue to grow in sales.

Lower priced organic foods are being sought out by consumers to alter their spending behaviour as they learn to stretch their dollars further. This is increasingly true even for consumers at higher income levels. The mentality of the US consumer has changed, to the point where they now search for value at whatever price point they are comfortable with. For some, this means trading down to discounters and private label brands. For others, it means leaving the upmarket retailer Whole Foods to find the same organic products they desire at lower prices elsewhere. In either case, opportunities remain for companies who can find ways to offer the consumer value for money. www.euromonitor.com • Euromonitor International produces market intelligence on the food and beverage industry in markets throughout the world giving insight into the individual countries, sectors, and target consumers. It has over 30 years’ experience of publishing market reports, business reference tools, online information systems and bespoke consulting projects.

Food & Beverage International June 2009

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By Lynda Searby*

COLLABORATION

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Collaboration fuels

the development process All players in the food industry, including suppliers, are waking up to the fact that collaboration can significantly fuel new product and technology development

pen innovation, an approach to NPD that taps into third party knowledge, is very much in vogue among food manufacturers, with the likes of Mars and Unilever embracing this more collaborative way of working. And it seems to have caught on further up the supply chain too, as suppliers of ingredients and processing machinery increasingly build mutually beneficial relationships with one another and with other technology providers. Jan-Olof Lundberg, technical manager with Swedish ingredient supplier Culinar AB, sets the scene that has paved the way for greater collaboration between food industry suppliers. “In the past 20 years we have seen food manufacturers dramatically downscaling the resources they commit to R&D and process development, but at the same time they are under pressure to speed up the innovation

A triple-shot lab depositor from Winkler and Dünnebier Süwarenmaschinen 18

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LCI says collaboration with Lalesse is increasing its knowledge of direct extrusion and helping to cement its positioning as a cereal expert process. With fewer R&D staff, they are looking to their suppliers to come up with solutions that can speed up time to market,” said Mr Lundberg. Within this context, there are various reasons why food industry suppliers might choose to collaborate with one another. One scenario is when an ingredient manufacturer comes across a technology that could enhance or advance its ingredients. Chr. Hansen, for example, is reportedly working with Jurag Separation to test whether Jurag’s filtration technology can be used to make its probiotics more robust. Kim Binderup, who is director of strategic innovation at Chr. Hansen, told Food & Beverage International it was too soon to divulge details of the project. However, he did outline the company’s philosophy with regard to collaborative projects, saying: “Our core business area is enzymes and cultures and whenever we see technologies that are proprietary to other companies that could improve our processes

either from a cost or quality perspective, we look at collaboration.” Another project involving probiotics is at a more advanced stage at LeSaffre Human Care. The company was keen to target the beverage industry with its Lynside Pro, a yeast that acts as a probiotic. However, adding the yeast directly to beverages containing sugar and water would result in a highly unstable product. To overcome this issue, LeSaffre has teamed up with Capable, which has developed a patented in-cap delivery system that releases the yeast into the drink at the point of consumption. Feasibility tests are yielding positive results so far, according to LeSaffre, which means it is well on the way to having a concept to present to potential customers. “It was very tricky to get this just right, but we believe we have suceeded,” said Benoît Laplaize, sales and marketing director of LeSaffre. For many ingredient manufacturers, collaboration with equipment manufacturers is key to helping them to develop new ingredients or technologies. Food & Beverage International June 2009

COLLABORATION

Click here to subscribe Demonstrating that such an approach can be extremely successful, DSM has just won the GAIN (Global Alliance for Improved Nutrition) Business Award for Innovation in Nutrition for NutriRice - a fortified rice product it developed in conjunction with processing equipment manufacturer Bühler. The collaboration resulted in fortified rice kernels that are said to be indistinguishable from unfortified rice in appearance and taste, yet remain highly nutritious after washing and cooking. Another innovation that has come out of collaboration between a machinery and an ingredient supplier is a flavour system from Culinar AB. Culinar is previewing the technology, which was developed in collaboration with extrusion equipment specialist Lalesse, at the Snackex show in June, where the two companies will share a booth. The technology is essentially an encapsulation system that enables flavours to be built into snack products before extrusion. “The minute you put the various flavour components into a matrix you have unprotected flavour molecules,” said Mr Lundberg. “The problem with this is that when the product expands, the water turns from liquid into steam and in doing so, takes with it all the volatile components, which obviously affects the flavour. We have overcome that with our encapsulation system.” He said this system could be of potential interest to manufacturers looking to reduce the salt and fat content of their extruded products. Lalesse is also working in collaboration with Limagrain Céréales Ingrédients (LCI),

Hendrik-Jan Mekelenkamp, general manager of Lalesse Extrusion, with Véronique Foures, R&D manager at LCI It might seem as though such collaborations are weighted in favour of the ingredient supplier, but Peter Lindner, sales manager with Winkler und Dünnebier, insists that both parties stand to benefit from collaborating. The confectionery equipment supplier has had an ongoing relationship with Wild for the past seven years. When it does customer trials it uses Wild’s masses or fruit fillings to demonstrate its triple shot depositing technology; and when it holds workshops for its customers to train them in the technology, Wild is often invited to explain the challenges of working with different masses and fillings. “We see it as a way of promoting our capabilities,” says Lindner. “We think having a relationship like this is a marketing instrument for both parties: we benefit from Wild recommending us to customers, whilst Wild benefits from us telling our customers we know someone who can supply quality ingredients.”

Baker Perkins is another firm advocate of the collaborative approach, viewing it as an important way of driving customers’ investment plans and marketing its confectionery and snack processing machines. The company has a development laboratory for testing recipes and ingredients on its machinery and even has a website (www.confectionery-innovations.com) dedicated to showcasing the end product prototypes that are developed on its equipment. Baker Perkins’ first collaboration was with flavour supplier Firmenich, testing flavour technologies for hard-boiled candies and lollipops on its cooking and depositing equipment. The company has since collaborated with a string of ingredient suppliers, including Beneo-Palatinit developing confectionery products to promote Isomalt; Cafosa - developing a process for its gum bases; and Taura Natural Ingredients, to create 100% fruit snacks and co-extrude cereal-based products with fruit paste centres. * Lynda Searby is a freelance journalist specialising in the food industry. www.chr-hansen.com; www.jurag.dk; www.dsm.com; www.biogaia.com; www.martek.com; www.lesaffre.com; www.culinar.se; www.buhlergroup.com www.bakerperkinsgroup.com; www.lalesse-extrusion.com; www.beneo-palatinit.com; www.lci.limagrain.com; www.wildflavors.com; www.firmenich.com; www.tauraurc.com; www.cafosa.com; www.w-u-d.com

a vertically integrated supplier of cereal ingredients, on direct extrusion breakfast cereal and snack applications. LCI bought a test extruder from Lalesse to better understand the interactions between raw materials and the process, with

Left: Collaboration between Taura Natural Ingredients and Baker Perkins resulted in the development of 100% fruit snacks Right: Beneo-Palatinit collaborated with Baker Perkins to test its Isomalt sweetener in hard boiled confectionery

the objective of achieving greater consistency in finished products. “We wanted to look at how the extrusion process needed to be adapted to accommodate the variations in raw materials that occur from one harvest to another, look at ways of reducing costs for customers, (for example, by increasing production yields), and bring a complete raw materials and process solution to our clients,” says LCI’s marketing manager, Patricia Panel. Food & Beverage International June 2009

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By Annie-Laure Robin, European Regulatory Team Leader, Regulatory Services, Leatherhead Food International

LEGISLATION

Novel Foods: Click here to subscribe

now and in the future The European novel food regulation is often perceived as a hurdle to food trade by some importers or as a barrier to innovation by some manufacturers of new ingredients. Its purpose is really to ensure that all foods within the European Union (EU) are safe for human consumption

ny innovative or traditional food product that has no significant history of human consumption in the European Union (EU) before 15 May 1997 would be considered novel in the EU and must undergo a rigorous premarket safety assessment, according to the European novel food regulation1. This means that a company cannot market a novel food in the EU if it has not been given clearance under this Regulation. For example, Stevia is currently sold as a ‘natural’ sweetener outside the EU. An application was submitted in 1998 for the authorisation of the placing on the EU market of Stevia (the plants and dried leaves of Stevia rebaudiana Bertoni) as a novel ingredient. But the data provided

Another example is the traditional ingredient baobab fruit pulp which is widely used and safely consumed in Africa and was approved as a novel food ingredient in the EU in June 2008, almost two years after the submission of the novel food application. The onus is on a manufacturer or

There are 27 competent authorities on Novel Foods in the EU, one for each Member State. They are responsible for deciding if an ingredient should be considered novel or not. They all meet regularly in Brussels to discuss with the Commission if a product should be considered novel or not. A Commission

an importer of a product to demonstrate that their product is not novel. Unfortunately, the novel food regulation does not define what constitutes ‘human consumption to a significant degree’, which is the central criterion for establishing whether a food falls within the scope of the regulation. However, it is understood that significant consumption would be demonstrated by evidence of sale to the general public in a range of locations, and in non-trivial amounts, before the cut-off date of 15 May 1997. This can prove quite often challenging to demonstrate for the industry as some sales records are destroyed after five years. The solution is then to look at any publications showing that the product has been marketed and consumed before 15 May 1997.

Novel Food catalogue is available online2. A novel food can fall into one of four categories. It can have a new or intentionally modified primary molecular structure; it can consist of or be isolated from micro-organisms, fungi or algae; it can be a plant or its extracts or can be a product isolated from animals; or it can be a product obtained by a production process not currently used, which makes significant changes to the composition or structure of the food that affect its nutritional value, metabolism or level of undesirable substances. Genetically Modified (GM) foods originally fell under the scope of the novel foods Regulation, but in 2003, a new European legal framework for GM foods was adopted for their approval, labelling and traceability. GM foods were therefore removed from the scope of the novel food regulation.

Seeking authorisation

in this application was not sufficient to demonstrate the safety of this product. Consequently, Stevia has not been authorised for sale as a food or food ingredient in the EU. Any company can still apply for the authorisation of Stevia as a novel food ingredient in the EU if they feel that they can demonstrate its safety according to the assessment criteria set in (EC) 258/97. In 2007, the European Stevia Association (Eustas) submitted a novel food dossier to the German competent authority, which has not yet completed its initial assessment. Food & Beverage International June 2009

The ‘natural’ sweetener Stevia has not yet achieved novel food approval in the EU

There are two ways of having a novel food authorised in the EU. The first one is the full novel food procedure. It can be very costly and time consuming for companies to achieve approval for marketing their novel food product under this procedure, which is not centralised. A Member State must give an opinion on a novel food dossier within three months, but this timeframe is frequently extended as additional data is often required from the applicant to complete the assessment of the dossier. Once the initial assessment is completed, the remaining 26 Member www.foodbev.com

LEGISLATION

Click here to subscribe States are consulted and they can raise comments or objections within two months. If objections are raised, the European Food Safety Authority is asked to provide an opinion. Based on this, a final decision on whether to approve or reject the novel food product must be reached between Member States through a qualified majority vote in Brussels. The whole process of assessing a full novel foods dossier can take as little as eight months. However, the majority of cases take two to three years or more. The cost of building a full novel food dossier may also vary between £250,000 (€284,000) to £500,000 (€569,000). This is often due to the amount of information required to demonstrate the safety of the product such as compositional data, estimated nutritional intake and a full toxicological and allergenicity assessment. Each approval is addressed to the applicant and the only way a competing company can also market the same novel food ingredient is to claim substantial equivalence.

certain novel food categories can be assessed through this process: new micro-organisms, fungi or algae and their extracts, new plants or their extracts and food isolated from animals. Equivalence with an existing product must be demonstrated using five criteria: composition, nutritional value, metabolism, intended use and the level of undesirable substances contained. Once one of the 27 EU competent authorities has provided a positive opinion on a substantial equivalence dossier, the applicant can immediately start marketing

its novel food product in the EU. The whole process can be completed within six to 12 months and a large number of substantial equivalence dossiers have been approved over the past 12 years. The majority of these relate to Noni juice, a ‘superfruit’ juice from the Pacific islands, and food products enriched with plant sterols. An increasing number of plant sterol enriched products, including yellow fat spreads, milk drinks and yoghurts, cheese products and salad dressings are therefore now available throughout

Claiming substantial equivalence to a product marketed in the EU is a simpler way of getting a novel food product onto the EU market. This procedure was originally set up for assessing GM products, which are now excluded from the novel food regulation. Only

Substantial equivalence

Products containing plant sterols have achieved novel food approval and are also covered by specific labelling legislation, which informs consumers about sterols’ cholesterol lowering effects

Leatherhead Food International – Regulatory Services The Regulatory Services section at Leatherhead Food International offers food and beverage manufacturers a full regulatory service, whether as a supplement to inhouse teams, as a complete regulatory support option or for specific research projects on regulatory data. The flexible service can give information on the regulatory situation in each EU member state.

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A dedicated European team can supply country-specific data in addition to generic European-wide control information. For global operations, Leatherhead’s team draws on in-house languages such as Chinese, Japanese, Russian, Arabic and Hebrew to help with international legislation requirements. The service offers three comprehensive online food legislation Guides (EU,

International and UK) that are useful reference tools for anyone responsible for regulatory affairs. Recently upgraded, the online Guides provide insight into the way foodstuffs are regulated, including details of food additives; general labelling provisions; and compositional requirements for selected food products. They are easy to navigate, give clear and concise summaries of current

regulatory provisions, and are regularly and automatically updated. Leatherhead also offers a full training scheme to help companies keep up-to-date with the ever-changing European legislative landscape. The next events are scheduled for 20 to 21 October and 2 to 3 December in Leatherhead, UK. www.leatherheadfood.com

Food & Beverage International June 2009

LEGISLATION

Click here to subscribe the EU. This category of novel food products is the only one for which specific labelling legislation has been produced3 so that consumers who wish to lower their cholesterol are fully informed about the appropriate use of these products.

The future The novel food legislation is currently under review to bring it up to date with other food legislation that has been

The European Parliament has recently published its first comments and voting has been postponed until Autumn 2009 when the new European Parliament will be in place. It may take another two years before the new novel Regulation is adopted and published, so the current novel food requirements will remain with us for a little while longer. arobin@leatherheadfood.com

Regulation (EC) No. 258/97 of the European Parliament and of the Council of 27 January 1997 (Off. J. European Communities 1997, 40 (L43), 14/2/97, 1-7) 1

http://ec.europa.eu/food/food/biotechnology/ novelfood/nfnetweb/index.cfm 2

Commission Regulation (EC) No. 608/2004 of 31 March 2004 (Off. J. European Union 2004, 47 (L97), 44-5) came into force in April 2004 3

published over the past 13 years, e.g.: legislation on food supplements (2002), fortified foods (2006) and food additives (2008). A draft new Regulation was published in January 2008. In the draft, the Commission is proposing a clarification of the definition of novel foods, to include the use of new technologies such as nanotechnologies. The cut-off date of 15 May 1997 will still apply so, as years go by and sales documents are destroyed, it may become even harder for companies to demonstrate that their product is not novel. A centralised procedure for the assessment of novel food dossiers has been proposed within the draft Regulation, with opinions likely to be directly obtained from the European Food Safety Authority. The simplified application procedure would also allow applicants to submit one application for approval that covers novel foods as well as other categories of ingredients such as food additives, food enzymes and food flavourings (the ‘one door - one key’ approach). Any authorisation will be generic and not addressed to a specific company and therefore the Substantial Equivalence procedure has been removed in the new proposal. A further suggestion is for a separate notification procedure to be established for traditional foods from third countries based on them being demonstrated to have a history of safe use in the country of origin. This may help speed up authorisation for the marketing of these products in the EU. The new proposals also set out data protection rules (five years) in a bid to provide protection for newly developed foodstuffs once authorised. This Commission proposal needs to be adopted though the co-decision procedure, which involves consideration by the European Parliament and the Council of the European Union. Food & Beverage International June 2009

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By Maureen Byrne – Executive Editor

VITAFOODS

A World of Wellness

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The theme that dominated this year’s Vitafoods exhibition in Geneva was ‘wellness’, and there was plenty on offer for those seeking new ideas for healthy formulations

he exhibition floor was bustling with people this year, and according to the organisers, figures were up 6% on last year, at 8,410 visitors to the show. Ingredients for weight management, anti-ageing, mood enhancement, joint health, and even protection from the sun were in evidence, as well as more established functional foods such as omega-3 and vitamins. Weight management is a topical and popular area of development, with so many consumers suffering health problems resulting from obesity. For example, Val de Vire’s pomactiveshape, based on apple powder, is said to help reduce glucose absorption, regulate the glucose production in the liver, reduce fat storage in the adipocytes, and its antioxidant qualities allow optimal use of glucose. A new organic line was announced at the show, as well as pomactiveone, which contains maltodextrine. This makes it suitable for use in beverages. French company Fytexia was promoting its Sinetrol, a patented fat burner derived from citrus fruits (grapefruit, red orange, orange) and guarana. It is said to work by stimulating the adipocytes lipolysis by inhibition of Phosphodiesterase (PDE). A human clinical study has been conducted, results of which show a weight loss of 3kg after four weeks, and body fat loss of 5.5% after the same period. Results after 12 weeks are said to be around three times

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form, which contains no esterified fatty acids and is therefore directly absorbed by the human body. It is suitable for use in all types of food, including dairy products, and in the USA, a juice drink has just been launched.” A new green tea extract was also presented by Tate & Lyle, called Teawell 95, which has a minimum level of 95% Epigallocatechin-3-gallate (EGCG) level. The company reports that several clinical trials have shown that EGCG can help with weight management, maintaining healthy blood glucose levels; maintaining healthy blood pressure and cholesterol levels; and supporting healthy ageing. It is suitable for a wide range of food and beverage applications. Among the wide range of healthgiving ingredients under the ‘Newtrition’ umbrella shown on the Cognis stand was a natural lutein ester, Xangold, which is said to safeguard the skin against the sun. Presented in an orange ice cream

this amount. It can be used in beverages and dairy products. Ingredia has taken a slightly different approach to weight management. Stress is thought to be one of the factors that can cause overeating, and Lactium, a patented milk protein hydrolysate, is said to have a calming effect. Lucile Godefroy, product manager of Ingredia said: “Six clinical studies have been conducted, which have shown that Lactium’s anti-stress efficiency is confirmed at a dose of 150mg per day.” Despite the fact that foods that are formulated for ‘beauty from within’ have had a shaky start in the marketplace in Europe, development is going on apace within ingredients companies to come up with the magic anti-ageing solution. FloraGLO lutein from Kemin has been known for its benefits for eye health, but its properties for promoting skin health was the focus at the exhibition. “Recent human studies have shown that lutein combined with other carotenoids and antioxidants may provide skin health benefits, such as increased skin hydration, density, thickness and skin lipids,” said Isabel Farinha, global marketing manager. “FloraGLO lutein is the Executive editor Maureen Byrne (left) samples products on original purified crystalline the Cognis stand with Andreas Bais (centre) and Kim Schöpflin

Food & Beverage International June 2009

VITAFOODS

Click here to subscribe at the show, it can be used in a variety of food and beverage formulations. “Studies have shown that lutein has skin-protective benefits, including against UV damage from sunlight, the primary cause of skin ageing,” said Kim Schöpflin, European marketing manager, nutrition & health. Other innovations on the stand included Plantalin Lemon Balm, said to either increase alertness or calm down the mind, depending on the dose.

This year’s show attracted over 8,000 visitors

Antioxidants

day, oxidation stress is reduced by 30 to 40%. This decreases damage to muscles after sports.” Omega-3 was, of course, in evidence throughout the exhibition. Ocean Nutrition from Canada is a main producer of the

Food & Beverage International June 2009

substance and works continuously on improving the technology to extend its application possibilities. Jon Getzinger, chief sales & marketing officer, said that the latest development was using omega-3 in Coolaidtype drink products, as well as Tropicana juices. “There are a lot of new things in the pipeline,” said Mr Getzinger, who highlighted the fact that almost 10,000 studies had been done to date (mainly on fish-oil based products) on omega-3, and there had been no negative results. Its positive effects on the brain, and related complaints such as ADHD have been well documented, and its use will surely continue to grow. Superfruits have been in the news recently, with ever more exotic varieties being sought out. Sabinsa Corporation, for example, were celebrating receiving Generally Recognised as Safe (GRAS) status for its branded Saberry superfruit ingredient. Saberry is a patent pending natural extract of Amla (Indian Gooseberry). Its new GRAS status allows the company additional freedom to add Saberry to a variety of foods and beverages ranging from baked goods to milk products,

jams & jellies, puddings, soups, snacks, candy, sugar and soft drinks. Saberry is said to potentially increase the body’s resistance to stress, trauma, anxiety and fatigue, and has powerful antioxidant qualities, reports Sabinsa. www.fytexia.com; www.ingredia-nutritional.com; www.valdevire-bioactives.com; www.kemin.com; www.tateandlyle.com; www.cognis.com; www.lipidnutrition.com; www.nzextracts.co.nz; www.sabinsa.com; www.ocean-nutrition.com

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A new ingredient from Lipid Nutrition, VitaTrin, was presented for the first time at the show. This is a palm-based tocotrienol, which belongs to the Vitamin E family. “Tocotrienols are powerful antioxidants capable of neutralising free radicals, which cause tissue and cellular damage,” explained John Kurstjens, global group manager, marketing. The company’s other development is that it has worked with GAT Food Essentials to develop a Clarinol CLA wowCAPS and PinnoThin wowCAPS emulsion that make it easy for beverage and dairy companies to fortify products with Lipid Nutrition’s functional ingredients. (Clarinol and PinnoThin are both awardwinning weight management ingredients.) Extremely high levels of antioxidant properties are present in Oxi-Fend Plus from New Zealand Extracts. “This is a blend of extracts with an ORAC level that is 25% higher than that of individual extracts,” said Campbell Berry-Kilgour, marketing & sales manager of New Zealand Extracts. The company produces extracts based on the ‘100% Aqua Pure’ extraction process, and at no stage of manufacture are harsh chemicals or organic solvents used. He also explained that in New Zealand, Marlborough Sauvignon Blanc wine has an extraordinarily high antioxidant level, with an ORAC in excess of 11,000 (possibly due to the UV activity caused by the hole in the ozone layer). “We have worked with extruded cereals and bran producers on including grapeseed in bread, and we have had positive results. Despite the high temperatures during processing, the efficacy is preserved. And tests on athletes have shown that by ingesting 300mg per

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BAKED GOODS, CONFECTIONERY AND SNACKS SUPPLEMENT

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Baked Goods, Confectionery & Snacks - the market dynamics By Claire Rowan - Managing Editor

Baked goods, confectionery and snack items continue to find their way into shopping baskets throughout the world despite the prevailing economic conditions and concerns over obesity

he global market for bread and rolls was worth US$128.4 billion last year, representing a growth of 1.8% over 2004 figures, according to Datamonitor, which produces market reports on the bread & rolls; biscuits; confectionery; and savoury snacks

markets. It predicts that the bread and rolls market is likely to experience a 1.9% compound annual growth rate during the next five years and reach a market value of US$141.1 billion by the end of 2013. This represents a volume of production in the region of 66.3 billion kilos, which is likely to

rise by 0.7% to 68.8 billion kilos between now and 2013. Artisanal bread and rolls represented the market’s most lucrative segment and generated revenues of US$71.6 billion, which is equivalent to 55.8% of the market’s overall value. Industrial bread and rolls production contributed revenues in the region of US$45.4 billion in 2008 and represented 35.3% of the market’s aggregate revenues. Overall, the performance of the market is forecast to accelerate with the Americas and the European markets seeing growths of 1.5% and 1.8% respectively during the next five years. The global market for biscuits is far better and has experienced stable growth rates of 2.8% for the 2004 to 2008 period, according to Datamonitor, which forecasts that the performance of the market will continue to accelerate and demonstrate a 2.9% growth

Photo courtesy: Ocean Spray, see page 35 for further information

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rate until 2013, which is expected to drive

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idea of permissible indulgence; wholegrain varieties continue to show growth; and in less developed markets fortification of bakery products with vitamins and minerals offers opportunities for manufacturers. Overall there is a general trend towards natural (additive free) formulations, according to Mr Jago, particularly in products for children and most notably in the confectionery arena. “As with all food markets, a key trend is the move towards ‘naturalness’ formulations that are additive-free etc and the promotion of that ‘naturalness’ on the front of pack,” said Mr Jago. “This is most common in products for kids, especially confectionery, but is also seen elsewhere.”

Confectionery

Photograph (centre and below right) courtesy of the Federation of Bakers, which represents the interests of bakers in the UK. www.bakersfederation.org.uk the market to a value of US$36.3 billion. The Asia-Pacific region is likely to enjoy a greater compound annual growth rate of 5.7% to US$7.1 billion compared with Europe, which is forecast to grow by 2.5% during the same period to reach a value of US$14 billion by the end of 2013. Chocolate cookies is the most lucrative sector within the global biscuits market and generated revenues of US$5.7 billion in 2008, which is equivalent to 18.2% of the market’s overall value. Sales of butter-based cookies generated revenues of US$5.2 billion in 2008 and equate to 16.5% of the market’s aggregate revenues. Within the total bakery sector, there is plenty of activity in specialist seasonal or limited edition products, including flavour variants that bring novelty to the sector and help maintain interest together with brand loyalty. According to David Jago, editorial director of Mintel, there is some growth in reduced fat and calorie products linked to the

Food & Beverage International June 2009

Premium positioning also remains strong in confectionery despite the recession, according to Mintel, and there is a lot of activity around provenance, specific origin (cocoa) and authenticity in chocolate, with darker and better quality chocolate enjoying growth. Overall, however, the global confectionery industry has been experiencing a steady decline in its growth rate since 2003 and this trend is likely to continue. The European and Asia Pacific markets showed compound annual growth rates of 2.8% and 3% respectively between 2003 and 2007; and these figures are likely to be 2.5% and 3.2% respectively between now and the end of 2012. The total market is likely to increase by 2.7% to reach a value of US$135.9 billion in 2012. Chocolate sales proved the most lucrative in 2007 when they generated total revenues of US$60 billion – equivalent to 50.5% of the market’s overall value. In comparison, sugar confectionery generated revenues of US$39.1 billion in 2007, equating to 32.9% of the market’s aggregate revenues. “The natural antioxidant content of dark chocolate is key to its recent growth,” said Mr Jago. “Continued growth is seen in ethical and fairtrade brands, especially in chocolate confectionery but it is also moving into other confectionery as a result of the growth in fairtrade sugar. According to our observations, low calorie and functional health claims remain niche in chocolate, and we have not seen great growth recently in sugar confectionery.”

Snacks are also tapping into the prevailing ‘natural’ trend (see FBI September for an article on Formulating for Clean Label) and also seeing the rise of premium hand-fried, batch-made products etc, according to Mintel. In a bid to improve their nutritional profile many snacks formulated with wholegrains or vegetables, rather than just potato, have appeared. There is a growth in the use of low saturated fat oils, and baked not fried products have made inroads into most markets. Flavour developments have been key to growth yet remain mostly very localised, according to Mr Jago. In the UK, Datamonitor has reported that the savoury snack market has shown fluctuating growth between 2004 and 2008, and during the next five years the market is likely to stabilise, with a small acceleration in growth predicted. Potato chip sales remain the most lucrative segment and generated revenues of US$2.1 billion in 2008, which is the equivalent to 44% of the market’s overall value. In comparison, sales of processed snacks in the UK generated revenues of US$2 billion in 2008 – 42.7% of the market’s aggregate revenues. The market is forecast to enjoy a 1.5% compound annual growth rate during the next five years which is likely to drive the market to an overall value of US$5.1 billion by the end of 2013. www.datamonitor.com www.mintel.com

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Innovations

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Mayan Magic In the UK, the new Mayan Magic chocolate making kit from the company Mayan Magic allows consumers to create their own chocolate at home in just 15 minutes. The kit comprises a powder mix, a butter mix and natural sweeteners and provides the option for consumers to customise bars with their own ingredients. A website features recipe suggestions to help provide inspiration. The ingredients are organic and ethically-sourced and also offer health benefits, as the raw chocolate is made with unprocessed cacao powder. Whilst unlikely to replace the convenience

Desk breakfast with cheese of picking up a bar of chocolate in the supermarket, this launch offers a fun activity, which can involve and educate adults and children and perhaps cultivate a taste for healthier types of chocolate. The packaging comprises a card box containing the three elements for making the chocolate, each individually wrapped, and an instruction leaflet. It retails at £14.95 (€17) for one kit, which makes 153g of chocolate.

Pepperfruit gum with coarsely ground black pepper New product development in the chewing gum market is driven by healthier sugarfree formulations and expanding flavour choice and in Japan, Kracie Foods has tapped into this with the introduction of its novel Pepperfruit gum flavoured with black pepper and tropical fruits. Retailing at 105 yen (€0.80) per nine piece pack, the product includes a mixture of mango, passionfruit and pineapple flavours blended with balls of hot black pepper.

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One possible negative aspect is that it contains sugar, which means it is not toothfriendly or appealing to many consumers, especially women who are dieting. Dieters and women, however, are not the target audience for Pepperfruits, which is primarily aimed at gum lovers who are bored with standard sweet products. The gum is packed in a vibrantly coloured, foil wrapper containing individually wrapped cubes of peppersprinkled gum pieces.

Meiji Seika Kaisha has extended its Perfect Plus brand of highprotein bars, jelly drinks and biscuits, to include ‘Breakfast at Your Desk’ - a range of bars with only 146 calories each, and formulated with glucose, caffeine, calcium, iron and 10 vitamins. Targeted at consumers who have breakfast in the office, the products have unusual breakfast flavours such as Honey-on-Toast and Cheese. The Cheese variety

offers a savoury slant on these meal replacement bars, which are often found in sweet flavours such as chocolate, strawberry or other fruits in Japan. In addition, the bar is claimed to be ‘crumble-proof’, an interesting claim for products positioned to be consumed at a desk (or even on-the-go), as it will allow consumers to keep their workspace clean. The individually wrapped packs retail at 126 yen (€1.03).

Twisted crisps with chilli Flavour continues to be a point of differentiation for crisps (potato chips) brands in the UK. Recent launches from leading player Walkers have included Cajun Squirrel (which does not actually contain squirrel!), Chocolate & Chilli, and Onion Bhaji flavours. The company has also added a new superpremium brand called Red Sky to its portfolio, which has been positioned as 100% natural and ethical, and draws on exotic, upmarket flavours such as Roasted Red Peppers & Lime. United Biscuits has tapped into the trend for the exotic, with its new McCoy’s Twisted line, with 30% less fat. A limited edition lower fat line that hints at a traditional flavour, the line features a Salt & Malt Vinegar variety, which has a twist in that it also contains chilli; and a Cheddar & Onion with a Jalapeño Twist variety. The

ridge cut crisps are packed in 50g and 32g bags featuring the standard McCoy’s brand name and the word Twisted written with back to front lettering for added fun. A bold image of a chilli clearly indicates the novel flavour addition to unsuspecting consumers. The 32g pack retails at £0.52 (€0.60).

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Innovations

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Crispy 100 calorie packs Sugar-free soft gums Sales of 100 calorie packs of crackers, chips, cookies and candy totalled more than US$200 million per year, according to a July 2007 report in the New York Times. However, this trend has always been more successful in the USA and Canada. In Europe, past attempts to launch 100 calorie packs have not been successful. Now, in France, Kraft has launched a range of 100 calorie packs, including Toblerone, Milka Balls and Milka Rolls. Each pack contains six single serving pouches, accounting for only 100 calories, which is ideal for consumers looking for a quick portion-controlled snack. The on-pack information states that each portion contains enough mini biscuits for a pleasant chocolate break, which could be a vital point in the success of the brand, as previous unsuccessful forays

As the gum market becomes saturated with new entrants as well as new flavour introductions from existing gum brands, many companies are choosing to revamp their brand packaging in order to differentiate them from the

into portion-controlled packs in Europe may have failed because the product had been reformulated and bore no similarity to the original. The Toblerone is said to comprise crispy wheat biscuits covered with milk chocolate and pieces of nougat, almonds and honey, bearing a fairly similar formulation to the standard Toblerone chocolate bar. The product retails at €2.70 per 126g pack.

All natural hard candy Yogen Früz, the nutritious frozen yoghurt specialist, has collaborated with Big Sky Brands to develop a confectionery product under the Yogen Früz brand in Canada. Called Yogen Früz Smoothies, the All Natural Hard Candy is formulated with natural fruit flavour and contains probiotic yoghurt. While numerous products designed with probiotic cultures have been launched globally in the dairy category, Yogen Früz smoothies is one of the first boiled

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sweets to contain the beneficial bacteria. In addition to its Strawberry Banana variant, the Brand is also available in Blueberry Breeze with açaí, and Tropical Storm. Each candy contains just three calories with zero fat. This kosher certified product retails in a can containing 36 pieces at a price of CA$1.79 (€1.11).

competition. One manufacturer that is no stranger to innovative packaging formats is Perfetti Van Melle’s Mentos gums in Germany, has launched its Mentos Cube gum in a distinctive cube box. Launched in Germany, this sugar-free gum is said to provide ‘dental care on-the-go’ and to have a long-lasting flavour with the ‘ultimate fresh-kick’. It contains the ‘toothfriendly’, natural bulk sweetener xylitol with microcapsules to provide long-lasting flavour. The gum is available in a Peppermint flavour and a Berry Mix variety, which are packed 28 pieces to the cube pack and retails at €2.49.

Calcium enriched Launched initially in 1972, All Raisin was a biscuit range from Tohato with a high percentage of fruit and a good nutritional content. The All range then expanded to include other varieties such as All Coconut, All Azuki, All Pineapple and All Marron, all characterised by a high fruit content (from a third to nearly two thirds in the coconut variety). In 2008, the company launched the All Plus range, featuring plenty of fruit, and with each variety being enriched with one specific nutrient. The first two varieties launched in the summer were All Raisin Plus Fe (enriched with iron) and All Apple Plus VE

(enriched with vitamin E). Now, the company has added All Banana Plus Ca, banana biscuits formulated with calcium-fortified cookie dough and 12 grains (including wheat, sunflower seeds, sesame, flaxseed, oats, spelt, and barley) to its range.

This compilation of snack and confectionery products was put together for Food & Beverage International by David Jago, editorial director of Mintel, which produces the Global New Products Database (gnpd), a web-based database capturing information on new packaged consumer goods products including ingredients, nutritional information, pricing and packaging. www.gnpd.com

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PROCESSING

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Extrusion for whole grain snacks Clextral has optimised the use of its Twin Screw Extruder (TSE) technology for the production of healthy multigrain chips, which typically include at least 51% whole grains. The Twin Screw extrusion process is gentle enough to disperse and protect the visible inclusions in the product and to protect the homogeneous

Clextral’s twin screw extrusion technology can be used to produce healthy wholegrain snacks at rates of up to 1,000 kg per hour

texture of the wholegrain snacks throughout the production process. Dried ingredients are weighed and mixed prior to the extrusion process and can include the whole grain sources such as corn, wheat, rice, barley, rye or oat supplied as flours, meals, fine grits or coarse grits; as well as other minor ingredients that bring different functionalities such as sugar, salt, emulsifiers, starches, proteins, fibres etc. They are fed directly into the TSE through a loss-inweight feeder or a volumetric feeder; or to an intermediate pretreatment such as a preconditioner. After mixing or preconditioning, the mix is continuously fed into

the Clextral TSEC, which cooks the ingredients with a combination of thermal energy, mechanical shear and added moisture. According to Clextral, the temperature control of this process is critical as it determines the quality attributes of the finished multigrain snacks. At the end of the TSE, the die shapes the product into the desired shape and it is then cut into individual pieces that are then conveyed to post treatment operations where they are fried or baked, then seasoned. Clextral’s TSE technology is available in capacities from as low as 100kg per hour up to 1,000kg per hour of finished product. www.clextral.com

Baker Perkins has developed new extrusion concepts for snack manufacturers

Twin-screw extrusion for snacks Baker Perkins has recently developed a twin-screw extruder for snacks and cereals that has been designed for flexibility and reduced cost of ownership. The SBX Master is a solid barrel, twin-screw extruder that has a modular barrel design and a high-torque motor and gearbox combination. The modular barrel design enables the length of each machine to be matched precisely to each customer’s specific application requirements and enables alterations to be made to the length as these requirements change over time. The motor and gearbox combination can handle

twice as much torque as the previous generation of extruders from Baker Perkins, which allows a wider range of end products to be produced. The machine can handle from 225 to 2,000kg per hour thanks to the addition of a new high throughput model. The SBX Master twin-screw cooker extruder’s modular design suits Baker Perkins’ Snack Master concept, which allows the core equipment to be added to over time with units such as cutters, crimpers and co-extrusion equipment that can extend the range of end products it is possible to produce. www.bakerperkinsgroup.com

New developments boost frying technology Heat & Control is developing and patenting new fryer technologies for the reduction of acrylamides, product oil content control, cooking oil volume, and fryer floor space & energy requirements. “With so much new technology on the horizon, this is an exciting time for French

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fry and snack food processing,” said Don Giles, director of sales, processing division at Heat & Control Inc, the US arm of the global company. “By limiting the variation in product moisture content, the formation of acrylamides can be minimised.” New fryer designs are being tested, including a solution

for maintaining a specific percentage of moisture in the fried products to minimise the formation of acrylamides. Another development involves reducing the oil volume and size of high capacity dryers. “Oil quality is a major issue for processors,” Mr Giles, continued. “Our latest fryer

design doubles traditional product pack depth and uses about half the cooking oil volume. We are also experimenting with a number of other fryer configurations to improve the versatility, fuel efficency and sustainability of frying operations.” www.heatandcontrol.com

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PROCESSING Click here to subscribe

Cadbury reduces energy consumption Cadbury has worked with Brammer, the European distributor of industrial maintenance, repair and overhaul (MRO) products and services, and reduced its carbon emissions by 300 tonnes, thereby saving £60,000 (€68,000). Brammer was called in by Cadbury’s chief engineer, Tim Jefferies, to assess the manufacturing process at the company’s Trebor Basset

the gum stoves as an area where the specification of more energy efficient components would significantly reduce carbon emissions and deliver reduced energy consumption. A revised, more energy efficient specification was developed and trialled on four of Cadbury’s 13 stoves, which have now all been upgraded. Two 11kw motors were replaced in each stove with more efficient, yet equally effective,

belts were replaced with Gates Polychain synchronous drive belts. “The new specification is much more efficient than our previous set-up and we’re really starting to see a healthy reduction in our energy consumption,” said Mr Jefferies. “With careful monitoring, we have discovered that the previous 11kw motors were more powerful than we actually needed. The 4kw

factory where Cadbury produces its Jelly Babies gum confectionery brand. The Brammer engineers identified

4kw motors. The motors were fitted with variable speed drives, which improved their energy efficiency, and standard V

motors are equally effective and, with the Polychain belts and variable drives, they are remarkably economical. In total,

Brammer has improved the efficiency of the gum stoves at Cadbury’s Trebor Basset factory and brought cost savings in the region of £60,000 (€68,000) the new gum stoves are set to deliver a saving of 700,000kw per hour or 300 tonnes of CO2 per year. This translates into a £59,000 (€67,000) cost saving as well as being great for the environment.” www.brammer.biz

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PROCESSING

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Intelligent flavouring An intelligent flavouring system for sensitive products has been developed by TNA for delicate food and snack applications. The TNA intelli-flav 2 flavouring system delivers consistent flavour and ensures the optimum coverage of product by automatically adjusting the load balance to match the product demand. It uses patented software technology, which measures the flavour levels and application times, and monitors and selfregulates the feed rates for the product accordingly. When the product flow rate changes, a corresponding change in the flavour rate ensures that the correct ratio of flavour is applied. A bias-cut feeder (electromagnetic distributor) inside the drum is also designed

to create an even curtain of flavour. By using this system, the need for an overflow system is eliminated. A no-clog drum and gateless conveying pans do not need tools and thus make changeover times even quicker, according to TNA, and the lightweight polymer flavour drum is easily removed by one person in a less than a minute without tools. www.tnasolutions.com

TNA has introduced a new flavouring system for delicate food and snack products

Batch processors for viscous products Two new multifunction, miniature scale batch processors have been introduced by Armfield for high viscosity products such as jams, toffees, jellies and other confectionery items as well as soups and sauces containing particulates. The FT141 and FT142 are suitable for high shear mixing, dispersing, homogenising, emulsifying, de-aerating, vacuum, evaporation and jet cooking. The FT142 has UHT capability and each model is available with a 10 or 20 litre capacity. The FT141 is capable of processing at 95% vacuum and up to 100ºC, while the FT142

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CenFRA works with bakeries in the UK, such as Fosters Bakery, to optimise the use of automation solutions

extends the performance into UHT processing at up to 140ºC and 2 bar pressure. www.armfield.co.uk

Batch processors for high viscosity products have been introduced by the pilot plant specialist, Armfield

Robotics optimise oven operations Fosters Bakery is the latest company to benefit from the automation and robotic support offered by CenFRA Ltd, the UK centre for food robotics & automation. The company has invested £1.5 million (€1.7 million) in automation and robotics systems at its Barnsley plant in a bid to improve productivity. “Fosters designed a fully bespoke robot for the unloading and loading of bread from the oven. Unfortunately, although the design was great, there were problems with getting the robotic solution up and running,” said Michael Taylor, Fosters’ operations director. “CenFRA engaged with Fosters and evaluated the baking robot before setting out a project plan to get the robot up and working.” Trials are currently under way

to optimise the performance of the robot and overcome any challenges posed by the heat and operations of the bakery. “What CenFRA does prior to the introduction and integration of robotic equipment is key to getting things working. Through the expertise of CenFRA’s research and development team, Fosters has been able to redesign and reformulate the robot and support the reevaluation and integration of this robot in the bakery,” said Mr Taylor, who believes that the long term sustainability of the baking industry will be facilitated by the use of automation. CenFRA is committed to generating awareness, helping to stimulate ideas and highlighting the positive impact that innovative automation solutions can have on the bakery sector. www.cenfra.co.uk

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Emulsifier prolongs shelf life of candy A highly effective oil-in-water emulsfier, Sisterna’s Sucrosilk ensures that oil remains well dispersed in products and prevents any oil from building on the surface of the candy.

Sisterna’s Sucrosilk emulsifier has been shown to prolong the shelf life of confectionery by preventing oxidation of oil

As oxygen and UV light are therefore unable to penetrate the oil, oxidation is delayed. In trials, Sisterna has tested fudge confectionery containing Sucrosilk against a fudge containing lecithin. Sensory specialists noted a big difference in taste in favour of the fudge containing Sucrosilk and this result was confirmed by GC-MS (GasChromatographMassSpectophotometer) analysis on rancid components. Sucrosilk is also said to make the candy less sticky, provide a pleasant mouthfeel and fresh taste. www.sisterna.com

Choice sweetened dried cranberries Ocean Spray has developed reduced cost fruit inclusions derived from natural cranberries. The new Choice Sweetened Dried Cranberries (SDCs) provide the same fruit characteristics as its classic SDC range - ie soft and moist -but at a reduced cost. Suitable for inclusion in cereal bars and baked goods to add colour and real fruit texture, the SDCs are 100% cranberry fruit pieces, sugar-infused and shelf-stable. The Choice SDCs join the company’s BerryFusion Fruits and both offer the additional health benefits associated with cranberries that contain high levels of bacteria-repelling proanthocyanidins and

Ocean Spray has introduced a low cost variant of its sweetened dried cranberries antioxidants as well as the antiinflammatory flavonoid quercitin. “Choice represents an evolution in the sweetened dried fruit category,” said Kristen Borsari, global senior marketing manager Ocean Spray. www.oceansprayitg.com

Organic burnt sugar introduced

Avebe and DSM Food Specialties’ combined forces are behind the introduction of two innovative ingredients for cake and confectionery

Cake and confectionery solutions Two new Etenia products for confectionery and cakes have been introduced by Avebe as a result of its joint venture with DSM Food Specialties, which has already led to the development of Etenia, a natural ingredient derived from potato starch, in 2007. Etenia 568 has been specifically developed for confectionery and can be used

Food & Beverage International June 2009

to create starch-only wine gums that can also be called ‘vegan’ wine gums. Etenia Legato, which is part of DSM Food Specialties’ Let’s Cake Together concept is an ingredient that allows cake manufacturers to reduce the fat content of cakes whilst maintaining the desired textural properties. www.avebe.com www.dsm-foodspecialties.com

For baked goods, dessert “We are pleased to offer this new liquid in response to toppings, sauces, spirits, requests from our burnt sugar coffee drinks and cereals, and caramel colour customers DD Williamson has added an in Europe,” said Graham organic burnt sugar ingredient Merryweather, vice president, to its range of caramel colours global sales. “Europe has and flavours. the world’s largest market for European food and organic foods, and the retail beverage processors can use growth rate for organic foods the new product to contribute has outpaced that for food flavour to applications that overall.” contain 70 to 100% certified www.ddwilliamson.com organic agricultural ingredients. DD Williamson’s certification by Quality Assurance International has been accepted by The Soil Association in the UK, which confirms that it meets the necessary DD Williamson has launched Soil Association an organic burnt sugar flavour that complies organic standards as with EC legislation governing organic well as EC regulation. ingredients

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Inclusions for ice creams & desserts Pecan Deluxe Candy (Europe) has introduced two innovative inclusion products for use in ice creams & sorbets, and dessert applications. Mosquito Bite Cups are made from premium dark chocolate filled with a lime and chilli sauce that are suitable for use in a wide range of dessert products. Crack Hot Sponge Cake is black pepper in small sponge inclusions, which provides an unusual sweet and spicy flavour with hot and cold taste sensations. Both products have been developed to retain their shape, provide full flavour and texture throughout processing and freezing; and allow food product developers exciting product options. “We know from talking to our customers that there is a demand for exciting new

products and flavours to use in ice cream and desserts, and while there is always a market for more traditional ranges, innovative new ideas can help to boost sales,” said Allan Dew, Pecan Deluxe’s UK managing director. www.pecandeluxe.com

AB Enzymes latest proteases optimise biscuit and cracker production

Enzymes for biscuits & crackers

Chilli pepper feature in the new inclusions from Pecan Deluxe Candy (Europe)

AB Enzymes has two proteases that have been developed specifically for the bakery industry. Veron HPP is typically used to manufacture long life biscuits and crackers in which it allows reduced dough

Chia alternative to white flour AHD International’s Chia Seed Flour, derived from the Chia mint plant (Salvia hispanica), meets the needs of baked goods manufacturers looking for a gluten-free, omega-3-rich alternative to white flour. Naturally high in omega-3 and fibre, Chia Flour can be used in place of white flour in baked goods including breads, cakes, cookies and brownies. “Chia flour allows baked goods manufacturers to expand the offerings targeted toward consumers suffering from gluten intolerance or coeliac disease, as well as those looking for an enhanced nutritional profile in their favourite comfort foods

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and baked desserts,” said John Alkire, AHD International president. “Thanks to our exclusive distribution partnership with The Chia Company of Australia, AHD is able to ensure the safest sourcing and highest quality control measures through every step of the supply chain. Given its application versatility, we look forward to observing the novel uses of Chia Flour over the next year.” Other products in the Chia portfolio include Chia Seeds, which unlike grains such as flaxseed, are highly stable due to their antioxidant content and will therefore not affect

AHD International can now offer a gluten-free, omega-3-rich alternative to white flour in the form of Chia Seed Flour the shelf life of the finished products. According to AHD International there is anecdotal evidence to suggest that the Aztecs could store chia flour for extended periods, as unlike other grains and seeds it always remained fresh. www.ahdintl.com

resting times, with improved dough extensibility and dough handling. “The final products have an improved quality,” said Norman Burkardt, sales development manager for baking enzymes, AB Enzymes. “For example, pleasant brown colours, smooth surface, round edges and products of the desired packaging size and weight can be produced.” Veron S50 has been designed to improve dough properties significantly and reduce extension resistance in baked biscuits and crackers. “Veron S50 optimises the properties of friability, browning, well rounded edges, smooth surface, reduced cracking and uniform weight and size for packaging,” said Dr Gerald Jungschaffer, business unit manager, baking enzymes. “It also enables bakers to process commercially available flours (high in protein content); and can be used to replace Sodium Metabisulphite.” www.abenzymes.com

Food & Beverage International June 2009

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Overwrapper for new chocolate brand The STI Group has developed new packaging concepts for Erlenbacher’s premium cake range and JOWA’s ready to bake pies

Carton forms for baked goods In its bid to differentiate its line of frozen bakery products, Erlenbacher selected a new octagonal folding carton created by the STI Group.

cabinet. A black band with heat foil embossing emphasises its quality nature. A combination of waterbased varnish and matt varnish

Created for the premium retail brand the Erlenbacher Selection, the new packaging form can be erected and filled on the company’s existing packaging system. Artwork was created by the Neu-Isenburg, Germany-based agency Taste, which used the colour white to make the product stand out in the freezer

has been used to create the impression of gift packaging. The STI Group has also recently worked with JOWA in Switzerland to perfect its new Multiformline cardboard pie form, which allows consumers to cook a ready-to-bake pie crust without removing the product from its pack. www.sti-group.com

Twist wrap replaces cellophane At ProSweets this year, Polyphane, the consumer packaging division of Polysack of Israel, introduced

Twister twist wrap from Polyphane provides a wealth of advantages compared to traditional cellophane twist wrap for candies

Food & Beverage International June 2009

its new Twister twist wrap that can be used to provide the same twist & rustle properties as cellophane but with the economical and ecological advantages of polyolefin-based (plastic) packaging. The result of over three years’ development work, the Twister twist wrap can be stored for longer than cellophane and is said to be durable and not sensitive to humidity. According to Polyphane, it preserves the candy for longer and its superior flow ensures a smooth printing and wrapping process compared with cellophane. www.polyphane.com

Mieszko of Poland turned to Marden Edwards for the overwrapping of its large format boxes of its new A’Madorro chocolates range. The company invested in a S4BX225FF individual large format pack overwrapper that can wrap pack sizes between 75 x 55 x 17mm Marden Edwards has delivered an overwrapping machine to the Polish and 450 x 300 x 125mm at confectioner Mieszko speeds of up to 40 packs per minute, depending on the carton size. It ensures the high quality look of the over-wrap, which is particularly important for luxury chocolates. As Mieszko produces several different box sizes, one of the key factors for selecting the

Marden Edwards overwrapper was its capability for rapid changeover. “Our new chocolate range has a very high quality carton, which needs careful handling.” www.mardenedwards.com

Smart coding for snacks When Spanish snack food manufacturer RISI upgraded its coding processes to include enhanced traceability for its best selling range of snack products it invested in 60 of the latest SmartDate 5 coders from Markem-Imaje. The SmartDate coders are used to code 400 million bags each year and replaced the existing hot foil over-printers on RISI’s lines. ”Our codes provide the link between our raw materials, the manufacturing process and the supply chain,” said Ginés Grandas, director general of RISI. “The nature of our market means that first of all our packs have to be attractive and distinctive, but it’s also important for them to carry the correct date and batch information. This not only

RISI in Spain has invested in over 60 SmartDate 5 coders from Markem-Imaje, which code almost 2 million bags of snacks per day reassures customers that the product is fresh but also helps us create an effective traceability system.” According to Mr Grandas, RISI has, through this investment in coders, eliminated the causes of incorrect and illegible codes, which in the past, had caused the loss of thousands of bags of product. www.markem-imaje.com

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PACKAGING

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Cartons communicate credentials Using packaging as a communication vehicle for a company’s sustainable best practices is an increasing trend as environmental credentials continue to play a significant part in a brand’s image. Zurück zum Ursprung, the Austrian fruit juice brand, uses Elopak cartons to communicate the source of the fruit in its organic apple juice and organic grape juice varieties. Loosely translated as ‘back to its roots/ origins’, the brand supports regional and small-scale

Austrian mountain farms and aims to contribute to their preservation in the Alps. Launched in January 2009, both varieties of juice are packaged in 1 litre Pure-Pak cartons featuring the Elo-Cap closure. Each features a ‘Prüf Nach!’ logo of quality assurance designed to assure consumers that the juice is entirely sourced from regional farmers producing organically and GMO-free. Another Austrian company that has followed this trend is Pfanner, which has packed

its 100% Apfel aus Osterreich (100% Austrian Apples) brand in one litre Pure-Pak cartons with closures sporting the World Wildlife Fund logo (WWF) together with the universal panda emblem alongside the strapline: ‘Climate-friendly product’. Pfanner was the first Austrian beverage company to join the WWF Climate Group and is committed to reducing its output of CO2 gases by 15% during the next three years. www.elopak.com

Elopak cartons are providing the space for companies to communicate their environmental credentials

End of Line Packaging Update UK soft drinks producer AG Barr has reduced its use of shrink film by 10%, which equates to around €12,932 worth of savings in materials costs since it invested in a Robopac Rotoplat 506 PFS power pre-stretch pallet wrapper from the Aetna Group. AG Barr has four Rotoplat machines in operation at its depots and currently each wrapper is handling between 80 to 100 pallets of mixed stock or single product lines per day. Sewtec Automation’s new high speed robotic case loading system has been selected by United Biscuits for its McVitie’s Jaffa Cakes brand. The Jaffa Cake case loading system features Sewtec’s LX5036 top load robot, which fills four cases simultaneously. Single, twin or triple packs of McVitie’s Jaffa Cakes are fed into the machine on a belt conveyor and collated into the required format for top loading into

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cases. (Apologies for use of incorrect photo in the April issue). www.aetnagroup.co.uk www.sewtec.co.uk Symphony Environmental has introduced a degradable aluminiumcoated multi-layered plastic packaging film for Bimbo Bakeries in Mexico A Robopac Rotoplat 506 PFS power pre-stretch pallet wrapper from the Aetna Group has helped AG Barr reduce its shrink film use by 10%

Sewtec Automation’s new high speed robotic case loading system in action at United Biscuits

Oxo-biodegradable film for snacks Symphony Environmental has developed what it claims is the first degradable, aluminium-coated multilayered plastic packaging film based on the company’s d2w oxo-biodegradable additive technology. The film was developed for the snack foods division of Barcel, a subsidiary of Bimbo Bakeries, in Mexico, which will use it to wrap its Takis potato-crisp range, which is distributed throughout Latin America. A tough, durable metallised plastic film, it is ideal for wrapping of snack foods as it has the flexibility of plastic with

the added toughness required for a pack that is subjected to extensive handling. It is manufactured by combining three separate layers of d2w-treated plastic, like a sandwich. The outside layers are polypropylene, and the inside layer is made of polyethylene, which acts as a bond for the outer two layers. As all three layers of plastic incorporate the d2w oxo-bio additive, they are said to degrade completely at the end of their preprogrammed lifespan. www.degradable.net www.biodeg.org

Food & Beverage International June 2009

PACKAGING

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Sourcing sustainable packaging In the bid to source environmental suppliers, Atkins Nutritionals in the USA has selected the snack bar carton manufacture, All Packaging Company, which supports wind power through the purchase of carbon offsets. In addition, the snack bar cartons are now only produced using Forest Stewardship Council certified paperboard; and for its line

of shakes, Atkins uses Tetra Pak cartons instead of cans or bottles, with paperboard wrappers for the shakes validated by the Sustainable Forestry Initiative. “Choosing manufacturers that are cognisant of their impact on the environment is another way that Atkins can respond to consumer requests for more efficient, eco-friendly packaging for our products,”

Tetra Pak cartons provide an environmentally friendly option for many different product categories

said Jennifer McGhee, VP marketing, Atkins Nutritionals, which has estimated that by using the Tetra Pak cartons instead of cans, it requires 14% fewer trucks for transportation. Tetra Pak has already achieved 100% traceability of wood fibres in its paperboard suppliers in Europe and South America, and more than 97% globally. Tetra Pak has also been working closely with several wine producers to help them convert from glass

show a compound annual growth rate (CAGR) of 4.1% between 2008 and 2012, compared with CAGR of 2.5% for glass bottles during the same period. In France, Boisset America introduced its French Rabbit Cabernet Sauvignon, Merlot and Chardonnay in 1 litre Tetra Prisma Aseptic as early as July 2005 and Alice White introduced its varietal wines – Chardonnay, Lexia and Shiraz – in 500ml Tetra Prisma Aseptic packages this year. “In the past year, wine in

bottles to cartons in order to fulfil on their environmental credentials. Cartons score highly in being lighter in weight than glass bottles and that they allow greater efficiency in transport per square metre. According to Tetra Pak, which has worked with more than 100 new wine products in Tetra Pak cartons during the past three years, wine in cartons is expected to

Tetra Pak cartons has grown almost 50% in volume sales,” said Jo Andrews, Alice White brand manager. “We saw an opportunity to extend our core wines into Tetra Pak cartons to meet the needs of today’s consumers, who are seeking quality and value as well as convenience, with less waste.” www.atkins.com www.tetrapak.com

Biodegradable and compostable Sonnentor, an Austrian producer of herbs & spices, has selected Innovia Films’ high barrier compostable cellulosebased material, NatureFlex NK to package its wide range of organic herbs and spices. Launched last year, NatureFlex NK is not only biodegradable and compostable, it is also said to have the highest moisture barrier of any biopolymer film currently available, according to Innovia Film, which employs a proprietary coating technology. Apart from its environmental credentials, the film is said to exhibit an enhanced resistance

Food & Beverage International June 2009

to oil and grease as well as an excellent barrier to gases and aromas, and has a wide heatseal range. It is available in 20, 23, 30 and 45 micron thickness and can be used for vertical form fill seal applications, flow wrap, twistwrap and overwrap applications for dry, moisturesensitive products such as cereals, biscuits, crisps and snack bars etc. “With its excellent barrier properties, NatureFlex NK fills a major gap in the compostable materials market,” said Andy Sweetman, global marketing manager, sustainable technologies, Innovia Films,

who also states that the film has excellent antistatic properties, high gloss and transparency, and typically has a biobased content of approximately 95% by weight of material. “Sonnentor’s formula for success is innovative product concepts and high-quality, organic ingredients,” said Austrian herbs & spices producer Sonnentor Johannes Gutmann, has selected Innovia Films’ NatureFlex NK who founded the company 20 years solutions for our packaging.” ago and now exports www.innoviafilms.com 75% of its production. “This www.sonnentor.com organic way requires innovative

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PACKAGING/PROCESSING

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Lubricants for freezers JBT FoodTech (formerly known as FMC FoodTech) has introduced a full range of lubricant products designed to optimise the performance of JBT FoodTech’s Frigoscandia GYRoCOMPACT spiral freezing and chilling equipment. The Formula 410 Phylax is a USDA H1 certified food-

grade lubricant that has been specially formulated to protect the equipment from premature wear and provide smooth, hazard-free production through its combination of controlled viscosity and low temperature pour point. (Apologies for the incorrect photos used in the April issue, and incorrect spelling of JBT FoodTech). www.jbtfoodtech.com

JBT FoodTech’s lubricants were designed to optimise performance of GYRoCOMPACT spiral freezing and chilling equipment

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Shrink wrap from recycled PLA ConAgra Foods has selected a new shrink film that contains more than 50% post-industrial recycled material (polylactic acid - PLA) for use on the tamper evident seals on its Fleischmann’s Blue Bonnet and Parkay table spreads ranges. Also being used on the company’s printed shrink labels for multi-packs for ConAgra Foods’ Reddi-Wip whipped topping and PAM cooking spray, the new PLA shrink film is said to require less energy at ConAgra Foods’ manufacturing facilities by reducing the temperature required for shrink by as much as 20%. It was developed in partnership with Plastic Suppliers, Bluepack, and NatureWorks LLC. ConAgra is likely to divert more than 350,000lb of non-

renewable polyvinyl chloride and more than 50,000lb of polyethylene terephthalate glycol annually from its raw material stream. “We’re replacing more than 400,000lb of petroleum-based with a material made from corn,” said Gail Taril VP of sustainability, ConAgra. www.conagrafoods.com www.natureworksllc.com

A new shrink film made from recyclable materials has been selected by ConAgra

Food & Beverage International June 2009

ADVERTORIAL

Food & Beverage International June 2009

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INGREDIENTS

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Fortification to help tackle malnutrition project has resulted in flour being fortified with a micronutrient premix containing iron, vitamin B1, B2 and folic acid, supplied by Fortitech. Fortitech also supplies the World Food Programme with quality micronutrient premixes for the fortified cereal-based food it distributes in its programmes.

Fortification of basic commodities remains a cost-effective option for tackling global malnutrition, according to the Copenhagen Consensus 2008. Although any intervention programme is only able to address a modest proportion of the overall problem of under-nutrition, micronutrient fortification has an important part to play in reducing mortality, morbidity and therefore healthcare spending. According to the Copenhagen Consensus, fortification of staple foods such as flour with iron can be done at a cost of just US$0.10 to US$0.12 per person per year, with a benefit-cost ratio calculated at 8.7.

“During the past six months we have worked with international agencies Fortitech’s new World Initiative for Nutrition will provide premix expertise for the fortification of staple foodstuffs as part of the global drive to reduce malnutrition

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at the right price. The company has already worked on a fortification project with the Moroccan Food Fortification Alliance that includes the public and private sector as well as government. Run by the Ministry of Health as part of its National Fortification Programme, the

malnutrition,” said Walt Borisenok, president & CEO of Fortitech, which produces customised formulations of vitamins, minerals, amino acids and other functional ingredients that promote wellness. “WIN’s greatest strength is its ability to deliver

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to look at the quality of ingredients, such as vitamin A, that are used to fortify products to ensure that they do really deliver benefits,” said Francoise Chomé, director of WIN, who

joined Fortitech from the GAIN Foundation (Global Alliance for Improved Nutrition). “We are also working with many food manufacturers to develop products that are affordable and effective. One international NGO has asked us to help with the production of a fortified staple food - we are just about to start providing the support to local food manufacturers and will be able to talk more about this project later in the year. “The message we want to convey through WIN is that nutrition is not the problem, it is the solution,” said Ms Chomé. “Food fortification not only impacts the health of the individual, but the health and economic wellbeing of the nations and communities to which they belong.” www.fortitech.com/win

Imparts an extra portion of vitamin C An extra portion of vitamin C can be supplied to chocolate or chocolate fillings, bakery products, desserts, tea or mueslis by the new acerolaorange Fruity freeze-dried

The Fruity range can be easily incorporated into a wide range of products and as they are created with 100% fruit can be labelled as natural. www.suwelack.com

granules from Dr Suwelack. Consisting of 100% fruit and imparting an intense colour and flavour, the Fruity freeze-dried pieces contain acerola juice concentrate, apple purée, orange pulp and orange juice concentrate. They impart a high level of vitamin C content – just one 30g portion of chocolate enriched with 5% acerola-orange Fruity provides the recommended daily allowance of vitamin C, according to Dr Suwelack.

Dr Suwelack’s new acerolaorange Fruity freeze-dried granules are high in vitamin C

Food & Beverage International June 2009

INGREDIENTS

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Research demonstrates almonds’ prebiotic tendencies Research at the Institute of Food Research (IFR) in the UK has found that finely ground almonds, in addition to their dietary fibre function, have

a carbohydrate-based meal thereby reducing the likelihood of afternoon snacking on high fat snacks. Their fibre content

has been shown to block some of the fat they contain from being digested and absorbed by the body; and nine human studies during the past 13 years have shown that a

handful of almonds taken as part of a diet low in saturated fat helps to maintain healthy blood cholesterol levels and a healthy heart. www.almondboard.com

Almonds have been shown to have potential prebiotic properties, according to the latest research at the Institute of Food Research for the Almond Board of California

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potential prebiotic properties. “Almonds are known to have several nutritional benefits,” said Dr Mandalari, lead research scientist, IFR, which conducted the research on a colonic model that mimics fermentation in the gut on behalf of the Almond Board of California. “In this study we investigated the potential prebiotic effect of almonds in vitro. We found that finely ground almonds significantly increased the level of probiotics - bifidobacteria and Eubacteria rectale -

compared to commercial oligosaccharides. However, defatted finely ground almonds did not have this effect.” Based on these results, the researchers concluded that almonds, and specifically the fat in almonds, appear to exert a prebiotic effect. This new research joins the increasing body of evidence that highlights almonds’ nutritional properties. According to the Almond Board of California, almonds are also known to increase satiety and may help to reduce the spikes in blood sugar following

Food & Beverage International June 2009

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INGREDIENTS

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Several compaies are joining forces to optimise the opportunities for the use of omega-3. General Mills has licensed its patented microencapsulation technology to Martek, the producer of life’sDHA omega-3, for use with DHA and other polyunsaturated fatty acids. Although General Mills will retain the right to the technology for its own use and all uses within its core business, Martek will be able to develop DHA powders for long shelf life products such as cereals, baked goods and gums and particularly those that pose sensory and formulation challenges. “Through this technology, we look forward to providing the important health benefits of DHA to even more consumers around the world through healthy, convenient and high quality products in a broad range of categories,” said David Abramson, president, Martek, which produces life’sDHA from DHA-rich microalgae. • Croda Europe Ltd has recently entered into an exclusive supply agreement with Speirs Nutritionals of New

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In Canada, A. Lassonde has introduced its fourth Oasis juice drink fortified with MEG3 omega-3 EPA/DHA from Ocean Nutrition Canada (ONC). Oasis Health Break Strawberry & Kiwi Fruit Juice Cocktail containing ONC’s omega-3 from fish oil joins Oasis Blueberry-Concord Grape Juice, Oasis Orange Juice, and Fruit Fusion. “We recognise the value of omega-3 from fish oil and are committed to providing nutritional value to our consumers,” said Caroline Croteau, brand manager at A. Lassonde. “This is a great tasting juice that also provides nutritional value.” “The fact that Lassonde has taken the initiative to include a fish source of omega-3 EPA/DHA in yet another product is very

Zealand to market omega-3 emulsions created from Croda Europe’s fish oil omega-3 emulsions encapsulated using Speirs’ technology. Under the collaborative agreement, Speirs Nutritionals will micro-encapsulate Croda’s omega-3 marine oil concentrates ready for use in a wide range of solid and liquid food products. Croda Europe will market the emulsions to food manufacturers in Europe and North America. “We chose Speirs as our exclusive supplier of omega-3 emulsions because we will gain competitive advantage by combining our concentrated lipids with Speirs’ New Zealand-developed microencapsulation technology,” said Dr David Cherry, president for Croda Europe’s Health Care division. “The Speirs technology allows the versatile delivery of very high omega-3 levels without any impact on taste. The outcome is Ωmelife, a product that will lead the way on potency in the omega-3 food ingredients market.” www.generalmills.com www.martek.com www.lifesdha.com www.croda.com/europe Martek has licensed a proprietary microencapsulation technology from General Mills for use with omega DHA in cereals, baked goods and gums

New juice with omega-3

A. Lassonde has added MEG-3 omega-3 EPA/DHA from Ocean Nutrition Canada to its latest juice drink

positive,” said Lori Covert, vice president of marketing & communications at ONC. “As more and more consumers are educated on the health benefits of both EPA and DHA, many other food and beverage companies will switch from plant sourced omega-3 (ALA) to fish sourced omega-3 (EPA/DHA).” www.ocean-nutrition.com

Nutraceutical beverages on the rise Sales of nutraceutical beverages grew by 9% to reach 3,700 million litres in 2008, according to the 2009 Global Nutraceutical Drinks report from Zenith International, which forecasts that the market will continue to grow to around 5,600 million litres by 2013. Market entry by major beverage multinationals such as Nestlé, Coca-Cola, Danone and PepsiCo has helped to fuel innovation and drive growth, which is likely to remain at a high single digit rate, according to Zenith International. “Traditionally, the market for nutraceuticals has been led by small independent businesses, each with very targeted and niche branded offerings,” said Gary Roethenbaugh, Zenith market intelligence director. “Growing competition from mainstream beverage players has encouraged innovation and helped establish greater credibility in the eyes of consumers.”

Collaboration on use of omega-3

Nutraceutical drinks enjoyed a 9% growth rate during 2008, according to the latest Global Nutraceutical Drinks report from Zenith International North America is the largest market for nutraceutical soft drinks where they enjoy a 47% market share, followed by Japan with a 37% market share. All regions are forecast to see future growth, in particular the Middle East and Latin America where the market for nutraceutical beverages is still young. www.zenithinternational.com

Food & Beverage International June 2009

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Safety Show case Click here to subscribe

Portable disinfection & purification PureLightUK Ltd has introduced a whole room disinfection & air purification system, which deodorises and refreshes air, removes and sterilises dust and airborne particles, and controls contamination by virus, bacteria, mould and fungus using one portable unit. The PureLight CleanCare system combines a pre-filter and HEPA filter with a series of titanium dioxide photocatalytic honeycomb traps that use active carbon to lock in poisonous gases and organics. It then harnesses UV-C light to irradiate each filter, eliminating odours and sterilising bacteria and viruses. Before returning them to the room the built-in anion generator re-ionises the air molecules freshening them to improve the air quality. “CleanCare is a practical way to overcome allergens, odours, and cross infection,” said Andy Felton, director, PureLightUK Ltd. “Whilst

Three new measurement systems PureLightUK Ltd has developed a portable unit that cleans and sterilises the air in a room many air filter units claim to clean the air in a room, CleanCare will both clean and sterilise the air in a room, killing bacteria, bugs, and filtering impurities all from one unit.” www.purelightUKltd.com

Water-based surface sanitising The Radical Water System is a new water-based surface and utensil sanitiser, which uses naturally occurring biocides, generated by advanced oxidation technology, to counter bacteria, viruses, yeasts and moulds. The Radical Water System sanitises surfaces using naturally occurring biocides

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Agilent Technologies has extended its portfolio of measurement and chemical analysis solutions with three new products

The system physically kills the micro-organisms, which ensures that they cannot develop resistance, and in tests conducted at Campden & Chorleywood Food Research Association, has been found to deliver not only immediate sanitisation, but also to reduce harmful background microorganisms when used over time. Investment in the Radical Water System has been shown to give savings after just six to 12 months as running costs are low and no expensive chemicals are required. www.radical.gb.com

Agilent Technologies has introduced three new products to its portfolio for measurement and analysis. The next generation Agilent 7100 Capillary Electrophoresis (CE) system is said to provide at least 10 times more sensitivity than any other commercial CE instrument. It uses very small amounts of solvent and requires 25% less bench space, weighs 30% less than its predecessor and uses less power. Agilent’s new High Sensitivity DNA Kit for quality control, sizing and quantification of fragmented DNA and DNA libraries in the Next Generation Sequencing (NGS) workflow, is used with the company’s 2100 Bioanalyzer. It allows the accurate analysis of DNA, RNA, proteins and cells. With its high sensitivity, the kit will help NGS users working with double stranded DNA to quantify DNA fragments in the lower single-digit pg/μl concentration range. “This is the most sensitive DNA detection method of all gel- and microfluidics-based systems currently on the market,” said Knut Wintergerst, electrophoresis marketing and support manager at Agilent. “The advent of NGS has dramatically changed the genetic landscape by decreasing costs of a whole genome sequencing project while increasing experimental speed.” The Agilent 1290 Infinity Liquid Chromatography System is designed to deliver significantly greater power, speed and sensitivity for enhanced performance in the high-end ultra high performance liquid chromatography (UHPLC) market. www.agilent.com Food & Beverage International June 2009

FOOD SAFETY

CIAA UPDATE

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ISO 22000 and PRP (Prerequisite Programme 220) By Beate Kettlitz

CIAA Director, Food Policy, Science and R&D

Establishing a universal Prerequisite Programme that is complementary to ISO 2000 and supports food and beverage companies in their fulfilment of the standard for food safety management systems is the objective of a new industry initiative ISO 22000 is a certifiable Standard for food safety management systems and was published in 2005. It is largely built upon the Codex principles of HACCP, but includes a requirement that each food business implements ‘Prerequisite Programmes’ (PRPs) - however, these are not specified. In order to establish a common base for certification (that is, a common standard), a set of PRPs must already be in place, appropriate for each key step in the food chain. Four major food manufacturers, Danone, Nestlé, Kraft and Unilever, in conjunction with the Confederation of the Food and Drink Industries of the EU (CIAA), set up an initiative to create a universal Prerequisite Programme for the food manufacturing industry, to complement the ISO 22000 Standard. This objective was achieved when the British Standards Institute (BSI) published a Publicly Available Specification (PAS), PAS 220:2008 on Prerequisite programmes on food safety for food manufacturing in October 2008. This PAS specifies requirements for PRPs, in order to assist Food & Beverage International June 2009

in controlling food safety hazards, including areas such as the layout of premises and workspace, the hygiene of personnel and product recall procedures. PAS 220 is designed for use by any organisation involved in the manufacturing stage of the food chain, regardless of size or complexity. It is intended that PAS 220 be used in conjunction with BS EN ISO 22000 food safety management systems: requirements for any organisation in the food chain, which clearly states that an organisation should establish PRPs to assist with controlling food safety hazards. The potential benefits of PAS 220 include: • Harmonisation of best practice within PRPs for food manufacturers; • Meeting the expectations and requirements of food manufacturing stakeholders through PRPs; • Complementing and aligning with ISO 22000, the internationally recognised food safety management system Standard; • Fully integrating with other management system standards such as ISO 9001. In essence, the ISO-22000/ PAS 220 scheme marks a very

significant step forward for all food processors. Large and small manufacturers alike, as well as retailers, now have the opportunity to unite under a common set of PRPs for the international control of food safety hazards. The combination of PAS 220 with ISO 22000 allows for the creation of a food safety certification scheme that can be benchmarked by the Global Food Safety Initiative (GFSI). The new scheme, managed by the Foundation of Food Safety Certification, is known as FSSC 22000, and has been submitted to the GFSI for benchmarking. The Foundation currently owns the Dutch HACCP scheme, which has GFSI approval. The scheme has been well received so far and is being successfully rolled out by many manufacturers, retailers and food safety organisations. Hazard Analysis & Critical Control Point (HACCP) is a systematic preventative

approach to food safety that addresses physical, chemical, and biological hazards as a means of prevention rather than finished product inspection. Various pieces of legislation require that food business operators should develop HACCP-based systems for ensuring food safety. This Directive further suggests that Member States may develop codes of practice for specific food industries and adopt EN 29000 (the European equivalent of the ISO 9000 series) to implement the general rules of hygiene and guides to good hygiene practices. www.ciaa.eu Hazard Analysis & Critical Control Point (HACCP) 2BS EN ISO 22000 specifies the requirements for a food safety management system in the food chain 1

Links: The British Standards Institution www.bsi-global.com/en

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Reach thousands of decision makers in the food and beverage industry worldwide by advertising in the Food & Beverage International marketplace. To book your advertisement or to discuss other options, contact: Jesús Luna-López on +44 (0)1225 327862, or jesus.lunalopez@zipublishing.com

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Food & Beverage International June 2009