Soup’s On! New Soups, Broths PAGE 11
Flavorful New Hispanic Foods, Drinks PAGE 18
HPP: Culinary Art Meets Science PAGE 32
Rock Out! Formulate With Minerals PAGE 44
NOVEMBER2016 VOLUME 185, ISSUE 11
PROTEIN: WHAT’S NEXT? PAGE 52
The Beyond Burger from Beyond Meat
ALSO INSIDE
SEPTEMBER 2014
Teas on the Menu
PAGE 27
R&D Talks About HPP
PAGE 29
New Bakery Foods
PAGE 31
PreparedFoods.com
New Functional Foods
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See archived articles on www.PreparedFoods.com N O V EMBE R 2016 VOLUME 185, ISSUE 11
52
COVER STORY
Novel Proteins Technology is spurring the development of alternative proteins from a variety of novel sources. NEW PRODUCT TRENDS
11 Hitting the Shelves
Prepared Foods showcases new prepared retail soups and broths; category leader Campbell Soup eyes healthier soups; Packaged Facts lists garden-fresh ingredient trends.
C OV E R P H O TO C O U R T E SY O F BE YO N D M E AT
29 First Person
Prepared Foods talks to Dan Zakri, Sandridge Food Corp.’s director of new product development, about combining culinary insights and high pressure processing.
INGREDIENT CHALLENGES
31 Plant to Plate
Prepared Foods showcases new cookies, bars, breads and other desserts for foodservice and in-store bakery sales.
32 Culinary Art Meets Science
New foods, drinks embrace benefits of high pressure processing. NUTRASOLUTIONS
43 Form+Function 18 Taste Adventure? Si! !
New Latino foods, drinks add flavorful adventures to retail shelves.
Prepared Foods showcases new functional foods, drinks and supplements.
Technomic says tea is a flexible format to offer customization, healthful drinks and specialty beverages. 4
PreparedFoods.com
Technology is spurring the development of alternative proteins from a variety of novel sources. R+D APPLICATIONS
62 R&D Application Seminars: Protein Power
CULINARY CREATIONS
27 On the National Menu
52 Novel Proteins
44 Rock Out
More than a dozen minerals are required to maintain optimum health and prevent disease.
Prepared Foods’ R&D Seminar presenters share insights about working with collagen proteins and complementary plant proteins.
66 Abstracts NOVEMBER 2016
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Wh h it’s improving the Whether h texture off cheese h or solving l a ffermentation challenge, DuPont Nutrition & Health has the application expertise and a d dairy d experience to satisfy f even the h most nutrition-conscious consumers, while keepingg your costs down. Take a deeper lookk inside d DuPont Nutrition & Health l h and d see how h our market k insights, hs research, h and d experience p can open p up p your potential. p l Visit V dupont.com/itswhatsinside d h d to learn l more.. Wl Welcome to the h Global l b l Collaboratory ll b y™.
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FOOD SERVICE • 2016 Canadian Beverage Trend • Pizza Hut Grilled Cheese Stuffed Crust
MEALS & SIDES • EatingWell Frozen Entrées • Libby’s Vegetable Pouches
BREAKFAST, CEREALS & BARS • Bobo’s Oat Bars • Barbara’s Pumpkin Puffins
MOBILE With the Prepared Foods mobile app, you connect to news, new products, trends and research articles the moment they publish online. Download the app today: www.preparedfoods. com/apps
SOUL SPROUT BARS & BITES
Soul Sprout recently unveiled six new Nut Bars, including three sweet and three savory options, as well as new Almond Butter Bites. The new creations continue Soul Sprout’s mission of nourishing the body and soul with Accelerated Nutrition through-foods made with organic, non-GMO, sprouted and plant-powered ingredients.
YOPLAIT YOGURT POUCHES
Go Big from Yoplait features portable pouches that are bigger than Go-GURT tubes, containing four ounces of yogurt in each individual pouch.
REVOLUTION FOODS IN A CUP
In a Cup extends the company’s growing line of healthy, affordable, on-the-go meals and snacks with a healthy, convenient, kid-friendly, noodle-based meal.
PLANT-BASED SUPERFOOD BARS
A plant-based nutrition company introduces Organic Green Superfood Bar in Dark Chocolate & Sea Salt and Organic Protein Superfood Bar in Chocolate Almond Butter.
6
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EDITORIAL VIEWS
Innovation Needs Insight, Foresight THERE ARE THREE WAYS to look at innovation—with hindsight, with insight and with foresight. Hindsight allows you to see and learn from product trial successes and/or failures. Meanwhile, one of my favorite events, Prepared Foods’ New Products Conference, strives to provide insight for the now; and foresight—for the not yet (future). Visit newproductsconference.com and to view our late September 2016 agenda where all speakers addressed “Disruptive Innovation.” Here, meanwhile, are a few thoughts from keynote presenters.
Insight (for now) IRI Chairman Rick Lenny brings proven boardroom insight and expertise. He previously was chairman, president and CEO of The Hershey Company, president of Nabisco Biscuit Company, and president of Pillsbury, North America. Admitting that big food lost its innovation edge to smaller players, he encouraged attendees to embrace “Big I” innovation with a holistic (not sequential) approach to R&D. He also advocated for pricing to the market (not to cost structure or margin requirements) and that Year Two new product support is non-negotiable. He cautioned that one company’s adjacent category is a competitor’s core (RIP: Anheuser-Busch’s Eagle snacks). Even so, he encouraged attendees to pursue entirely new platforms (think Kashi, Swiffer, Lunchables) with relevant brands and products that are extendable over time. For more IRI insights, consider attending the IRI Growth Summit, April 3-5, 2017, at the Gaylord Opryland Resort in Nashville, Tenn. Disrupting the yogurt category has been Koel Thomae, co-founder of Noosa Yoghurt LLC, Bellvue, Colo. As Prepared Foods’ Wednesday keynote speaker, ThoNOVEMBER 2016
mae spoke of creating an entirely different product (thicker texture; distinctive, on-trend flavors) with category-disruptive packaging (flatter tub, fun graphics). Today finds Noosa growing (with bigger investment backing) and expanding into snacking with a “sweet heat” line of fruitand-pepper flavor profiles. Meanwhile, Thomae herself continues leading, learning, tasting and traveling—in search of Noosa’s next brand-relevant product idea.
Foresight (for near future) Setting the stage for this year’s New Products Conference was Nancy Giordano, founder of Play Big Inc., Austin, Texas. A leading “futurist strategist” with food industry consulting experience (Nestlé, Coca-Cola, Safeway, Chili’s), Giordano talked about disruption impacting everyone from consumers to corporations alike. Her premise is that old systems are breaking down and consumers and companies alike find themselves in a “big shift” where new, obvious systems have yet to be created. It’s a time—particularly for manufacturers—when consumers demand more quality, innovation, transparency, speed and personalization. Even so, those consumers have less time, energy, money, brand loyalty and patience for complexity. So what do today’s consumers actually want? Giordano connected the dots—from consumer insights to artificial intelligence—and gave attendees several suggestions. Consumers, she said, are interested in and/or concerned about authenticity and truth, plant-based proteins, food waste (and/or re-use), sustainable agriculture (using less water/ pesticides), alternate food forms (such as Soylent), and even printed food (where pizzas can be personalized by shape). Meanwhile, food incubators and venture
BOB
GARRISON Chief Editor
garrisonr@bnpmedia.com
capital groups are springing up to encourage new third-tier companies with creative ideas. A pet passion for her, Giordano closed by encouraging attendees to think bigger and beyond the supermarket shelf. “Foods and ingredients have the potential to address big societal concerns,” she said. Perhaps there’s no greater market disruption than the ground-shaking change within the retail and foodservice distribution channels. Tuesday’s keynote speaker was Barb Stuckey, chief innovation officer at Mattson (mattsonco.com), a Foster City, Calif., consumer insights, branding and product development firm. Stuckey outlined how online technology and new concepts have transformed—and will transform—consumer spending and mealtime eating behaviors. Whereas consumer restaurant options used to be dine-in, carry-out or delivery (pizza, Chinese), they evolved (second wave) to third party meal delivery services such as Grubhub and UberEATS. Meanwhile, an even newer third wave is emerging with custom meal creation and delivery firms such as Sprig (San Francisco), Maple (New York City) and Eat Purely (Chicago). Stuckey outlined similar seismic shifts in retail, where a host of second wave businesses and subscription services— including Instacart, Peapod, Google, Amazon Fresh, Graze and Nibblr—already give consumers more reasons to stay home. Meanwhile, even more third wave options—such as Blue Apron, Plated and Home Chef—make at-home meal prep even more convenient. PF PreparedFoods.com
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“m al Schm al, T‍ה‏Y’ aďšż e s e.â€? (“Excuse us, but g c ld Â? fuÂ?‍ה‏r from e tru .â€?) For 57 years, AlbionÂŽ has been perfecting mineral chelation through our patented process. The result? Our chelated minerals are: â– â–
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NEW PRODUCT TRENDS
Hitting the Shelves
SOUP, BROTH DRINKS Nona Lim, Oakland, Calif., says its new line of savory Asian-inspired soup and broth cups are made for a “mobile pickme-up.” This new savory, on-trend option is a healthier option than high-calorie juices or sweetened beverages. With Asian-inspired choices like Carrot Ginger and Thai Curry and Lime Bone Broth, the products offer a range of savory choices for the beverage aisle. “Broth and soup beverages are an exciting trend that provide a savory alternative for a quick and nutritious snack or meal,” says Nona Lim Founder Nona Lim. “Our individualized cups are the most convenient way to drink bone broth or tomato soup instead of sugary soda or caffeinated coffee at any point during the day.” Nona Lim’s individualized 10oz cups of soup and broth come in six of the brand’s most popular flavors: Carrot Ginger Soup, Tomato Soup, Zucchini Soup, Thai Curry and Lime Bone Broth, Vietnamese Pho Bone Broth and Miso Ramen Vegan Broth. Officials say the cups are perfect for sipping cold or for heating up quickly in a microwave. The broths and soups have clean labels of only wholesome ingredients, a $4.99 SRP, and a 30-day refrigerated shelf life.
NOVEMBER 2016
SHOW CASI NG:
Soup
s
FROZEN BONE BROTHS Bonafide Provisions, expanded its broth portfolio with two new savory recipes, Free Range Turkey and Frontier Blend. The Carlsbad, Calif., company also has introduced new individual serving portions of its Free Range Chicken and Grass Fed Beef bone broth varieties (packaged in six packs). Officials say new Free Range Turkey and Frontier Blend bone broths are handcrafted in small batches using a traditional process for making bone broth by slow simmering for 24 to 48 hours. The process maximizes nutrient content by producing gelatin from collagen-rich joints and extracting minerals from the bones into the broth. Broths then are immediately frozen after preparation to maintain nutritional integrity. Additional product details include: • Organic Free Range Turkey Bone Broth: Bonafide Provisions’ organic Turkey broth is packed with nutrients and a healthier version of this top selling flavor in the bone broth category. • Frontier Blend Bone Broth: Made from a combination of bison, lamb and turkey bones, Frontier Blend was inspired by the need to use the whole animal. • Individual Serving Size Six-Packs: These individual size multi-pack bone broths in Free Range Chicken and Grass Fed Beef come in 10oz sized packs.
INSTANT SOYBEAN NOODLE Explore Cuisine, Red Bank, N.J., says its new Instant Soybean Noodle Soups are gluten-free, vegan meals crafted for a fast-paced lifestyle. The new soups come in three flavor varieties: Vegetable, Vegetarian Beef and Vegetarian Chicken. Officials say each cup of Soybean Noodle Soup contains at least 23g of healthy protein and only 3g of fat. Officials say Explore Cuisine is a health-minded food brand dedicated to innovative cooking with high quality organic ingredients. Formally known as Explore Asian, the company has transitioned to Explore Cuisine bringing consumers healthy foods from all across the globe. Explore Cuisine integrates beans, peas, lentils, and rice to provide consumers with nourishing meals which are easy, quick and colorful. Explore Cuisine delivers quality yet affordable food to consumers by buying ingredients direct from farmers and producing next to the fields. The company is committed to fair trade and sustainable living. Officials say they donate 2% of sale proceeds to the Food to Thrive Foundation.
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Soup
NEW PRODUCT TRENDS
s
ZÜPA NOMA ZÜPA NOMA is one of several new incubator brands funded by Sonoma Brands, Sonoma, Calif. Now available on the West Coast, the new chilled soup line features six 12oz varieties and each bottle retails for $6.99. “Sonoma Brands’ mission is to push boundaries, invigorate dormant categories and adapt to ever-changing consumer needs,” says Sonoma Brands Founder Jon Sebastiani. “The $8 billion soup category is ripe for disruption and we believe that ZÜPA NOMA will revitalize the category with innovation, fresh ingredients and flavor that deliver a liquid feast. Growing up in the rich agricultural community of Sonoma, growing grapes, I have a deep-rooted appreciation for quality ingredients and that has influenced the high quality, organic vegetables that are found in our HPP-produced fresh ZÜPA NOMA soup.” Sebastiani says ZÜPA NOMA comes in flavors that honor the Sonoma region’s culinary traditions. Varieties include Organic Tomato Gazpacho, Organic Yellow Pepper Habanero, Organic Beet Orange Basil, Organic Tomatillo Jalapeno, Organic Carrot Coconut Lime and Organic Cucumber Avocado Fennel. Officials say ZÜPA NOMA is ideal as convenient, on-the-go meal replacement or snack. The soup is low in calories, low in sugar and offers a great source of vitamins, with ingredients such as pumpkin seeds, olive oil, turmeric and ginger. The soups also are certified organic, low-glycemic, nutrient dense and high in fiber. ZÜPA NOMA is distributed in the Pacific Northwest, Northern, and Southern California in select retailers such as Sprouts. 12
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ORGANIC CHICKEN
TURKEY, CHICKEN BROTHS
Boulder Organic Foods LLC, Niwot, Colo., expanded its line of garden-fresh soups to include two new hearty soups featuring organic chicken. Boulder Organic says both soups are made with certified organic, gluten-free and non-GMO verified ingredients. The two new varieties are sold in 16oz tubs (SRP $4.49) in select Target stores. New Chicken Quinoa & Kale Soup also is available in select Costco stores this winter in 24oz two-packs. Chicken Quinoa & Kale Soup includes crisp kale, carrots, navy beans and golden quinoa simmered with pieces of organic chicken. Chicken Vegetable Chili is a flavorful blend of pinto, kidney and garbanzo beans, organic chicken and plenty of veggies like tomatoes, corn, carrots and zucchini. “Our customers care about eating well, and our new small-batch chicken soups offer yet another flavorful and convenient way to enjoy high-quality foods while paying comparable prices to conventional grocery store soups,” says Boulder Organic Foods CEO Greg Powers. “Adding organic chicken to our ingredient repertoire allows us to offer more variety and share our passion for good whole food with more people than ever before.” Boulder Organic soups are available nationwide in the grab-and-go and deli refrigerators at natural and conventional grocers.
Pacific Foods of Oregon, Tualatin, Ore., introduced a trio of pantry staples including Organic Turkey Broth and two high-protein Organic Chicken Stocks. Officials say the new products are a convenient source of high-quality classic flavor and help home cooks to whip up everything from comforting soups to smooth, rich gravies. For its Organic Turkey Broth, Pacific Foods says it simmers free-range, organic turkey meat, onion, sea salt and natural flavors. The process creates a ready-made base for rustic soups and more. In addition to the turkey broth, two Organic Chicken Stocks—Unsalted and Original—expand the brand’s broth and stock offerings. Officials say Pacific Foods simmers simple ingredients, including organic free range chicken, mirepoix (onion, carrots and celery), rosemary extract and sea salt. The resulting broths give cooks a clean foundation on which to build. Pacific Foods already offers high-protein bone broths. Officials say the new chicken stocks also deliver 50% more protein per serving than other brands, which is a key point of difference in the decision making of today’s label-reading consumers. Pacific’s new Organic Turkey Broth and Organic Chicken Stocks (Original and Unsalted) and are certified organic, naturally free of GMOs and gluten-free. Like all Pacific Foods products, they are packaged in BPAfree, shelf-stable cartons. NOVEMBER 2016
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Campbell’s Boosts Soup Nutrition
ADVERTISING JINGLES FOR CAMPBELL SOUP CO. used to describe the company’s soups as “Mmm, Mmm Good.” Today finds the Camden, N.J., company striving for even better—as in better nutrition— with Well Yes, a new launch scheduled for January 2017. Market researcher Packaged Facts notes that healthy eating has become a lifestyle and is no longer merely a trend. Whether at restaurants or at retail, health sells. And major food corporations nationwide are adapting to satisfy consumers’ hunger for healthier foods and beverages. Campbell says Well Yes ready-to-serve soups will feature ingredients such as quinoa, kale, and lean proteins. One often-pictured variety (on websites) is Italian Vegetables with Farro Soup, made with white beans, zucchini and fennel. Packaged Facts says the decision makes sense for Campbell’s, which is seeking to reverse flagging sales in its Simple Meals and Beverages segment by promoting the health benefits of the grains and plant proteins these soups will feature. Insights from market research firm Packaged Facts reveal that the ancient grain quinoa has dominated menus and new products announcements in recent years. Meanwhile, kale is still king for many Americans incorporating superfoods into their diets. According to the company, the idea for Well Yes ready-to-serve soup came from a group of female Campbell’s employees. The women identified a gaping hole in the soup category. Specifically, there weren’t category products that spoke specifically to them. Together with input from a group of customers, they co-created a brand that they could connect with and that featured more of the healthy ingredients they wanted. PF NOVEMBER 2016
PreparedFoods.com
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CAVAMAX® W6 is a soluble, emulsifying dietary fiber with convincing advantages: • 100% vegetarian-grade • Cholesterol-free • Results in a good cake and crumb structure Feel free to visit us for more information on www.wacker.com/egg-free-bakery Wacker Chemical Corp. Tel +1 517 264 8671 info.biosolutions@wacker.com www.wacker.com/socialmedia
Certified Transitional A Revolutionary Way To Grow Your Organic Business
Clarkson, a leader in Identity-Preserved, Non-GMO and Certified Organic corn and soybean ingredients, is revolutionizing the Organic supply chain. Certified Transitional offers a new opportunity for food manufacturers to meet consumer demand for Organic products. Benefits of Certified Transitional
• Solves today’s Organic ingredients shortage • Provides long-term growth opportunities • Follows National Organic Program regulations
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NEW PRODUCT TRENDS
Garden-Fresh Flavors Influencing Culinary Trends MORE THAN NON-GMO, more than local, organic, or natural, more even than low price, consumers value freshness in food—and nothing says freshness like garden-fresh vegetables or fruit, according to market research publisher Packaged Facts in the brand new report, Garden and Grove: Culinary Trend Tracking Series (CuTTS). Packaged Facts’ Garden and Grove: CuTTS profiles six essential “garden and grove” food trends that are driving innovation in restaurants and retail: celery and fennel; fresh mint; radishes; specialty salad greens; shishito, Peppadew, and ghost peppers as emerging hot peppers; and cocktail bar fruit. Here’s related commentary for those vegetables often found in soups. Celery & Fennel - Celery and fennel each offer multiple opportunities in both restaurants and retail because of their versatility and the ability to use all parts of the plants in various ways. Use of fennel, in particular, is spreading rapidly in casual dining and fast casual restaurants. And both celery and fennel offer options for those looking for a brighter flavor and color during the winter months. Treating both vegetables as value-added products in grocery stores by displaying all the various parts together — bulb, root, stem, leaves, even seeds and pollen—draws and educates shoppers eager for new kitchen adventures. Specialty Greens - The world of specialty salad greens—including not only lettuces but also herbs such as sorrel and the many varieties of microgreens—is growing by leaps and bounds. Specialty salad greens add flavor, texture, color and value not only to salads, but also to small plates, as side-salad garnishes for appetizers and entrees, in sandwiches, and in other menu applications. Their availability is also growing at retail, particularly in the area of specialty mixes. Emerging Specialty Peppers - More consumers are seeking new and bold flavors in the form of hit heat-‘em-up products like specialty peppers. And as consumer interest in ethnic foods and hot, spicy flavors continues to grow, lesser-known peppers are moving into the mainstream. Three of these newly “hot” hot pepper varieties are shishito, Peppadew, and ghost pepper or bhut jolokia. It’s safe to assume that these peppers will continue to infiltrate mainstream menus and retailers, cropping up in more varied applications, such as soups, relishes and sauces, entrees, and side dishes. PF
(217) 763-2861 x:140 transitional@clarksongrain.com
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NOVEMBER 2016
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NEW PRODUCT TRENDS
Lu Ann Williams, Contributing Editor
Taste Adventure? Sí! !
New Latino foods, drinks add flavorful adventures to retail shelves. ALTHOUGH IT’S possible to manipulate data—these numbers don’t lie. Demographers estimate that Hispanic or Latino consumers—those with ties to Mexico, Central and South America, the Caribbean islands and Cuba—constitute an estimated 55 million people, or 17% of the US population. That figure is up from 35.3 million people or 13% of the US population in 2000. Moreover, experts forecast that Hispan-
KEYPOINTS 1. Demographers estimate that Hispanic or Latino consumers—those with ties to Mexico, Central and South America, the Caribbean islands and Cuba—constitute an estimated 55 million people, or 17% of the US population. That figure is up from 35.3 million people or 13% of the US population in 2000 and experts forecast that Hispanic consumers will constitute more than 30% of the US population by 2060. ..................................... 2. During the first eight months of 2016, Innova Market Insights found that an estimated 70% of new products containing chili peppers—chose to identify the specific pepper used. Specific chili peppers such as arbol, ancho and poblano are featured by name as well as better-known varieties such as chipotle, habanero and jalapeno. ..................................... 3. The most prevalent US Hispanic-style cuisine involves Mexican food, including its Tex-Mex extensions. Then again, Mexican cuisine itself is highly diverse with different ingredients and flavors. And although basic items—such as tortilla chips, salsa, tacos and quesadillas—continue to gain popularity, the market continues to thrive with renewed emphasis on authenticity and regional ingredients. .....................................
NOVEMBER 2016
MillerCoors says its new Zumbida was inspired by traditional Mexican aguas frescas/ Available in select regions, Zumbida Mango, the first flavor released, pairs a subtle sweetness and fruit flavor with light carbonation and alcohol. Zumbida has a clean finish and contains 4.2% alcohol by volume. ic consumers will constitute more than 30% of the US population by 2060. Not surprisingly, Hispanic-style food and drink products now comprise much of the US diet and even tend to be regarded as mainstream rather than specifically ethnic. Speaking of mainstream meals, the most prevalent US Hispanic-style cuisine involves Mexican food, including its Tex-Mex extensions. Then again, Mexican cuisine itself is highly diverse with different ingredients and flavors.
And although basic items—such as tortilla chips, salsa, tacos and quesadillas—continue to gain popularity, the market continues to thrive with renewed emphasis on authenticity and regional ingredients.
Key Components Seasonings, sauces and peppers are popular ways to deliver new flavor adventures. Innova Market Insights finds this reflected in the increasing range of chili peppers used—and now refer-
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enced—for flavoring sauces, etc. New product launches no longer simply say “chili.” Instead, these items are calling out specific varieties. During the first eight months of 2016, Innova Market Insights found that an estimated 70% of new products containing chili peppers—chose to identify the specific pepper used. Specific chili peppers such as arbol, ancho and poblano are featured by name as well as better-known varieties such as chipotle, habanero and jalapeno. Interesting new product examples have included offerings from Bush Brothers & Company, Dandridge, Tenn., which extended its Cocina Latina canned beans line during the first half of 2016. New varieties include Frijoles Negros Machacados black beans with Poblano Chile; and Pintas a La Diabla pinto beans with a spicy chile de arbol, jalapeno and serrano pepper sauce. In the sauces and salsa aisle, Campbell Soup extended its Pace Foods line with Three Pepper Restaurant Quality Salsa including guajillo, ancho and pasilla peppers. The spiciness of most Mexican recipes is complemented by other menu items, particularly tortillas. Tortillas continue to be a mainstay of Hispanic foods, although they are now squarely in the mainstream and often are simply identified as wraps. The market has evolved to become a staple in many households, targeting a wide range of consumers with different formats. Despite this market’s relative maturity, it continues to grow thanks to manufacturers’ use of on-trend flavors, better-for-you ingredients (including ancient grains) as well as and clean label and free-from options. New product activity recorded by Innova Market Insights since the beginning of the year has featured a number of launches from leading branded players.
NOVEMBER 2016
These included Ole Mexican Foods’ La Banderita Large Flour Tortillas in packs of 10, marketed as premium and authentic and “A Taste of Mexico.” Elsewhere, Mission Foods (Gruma Corp.) introduced Mission Carb Balance Burrito Whole Wheat Tortillas, El Milagro Inc. offered new flour tortillas for tacos, and La Tortilla Factory has developed a range of organic non-GMO tortillas in Whole Wheat, Sprouted Wheat, White Corn and Yellow Corn varieties.
Chip Off The Old Block
New teas feature yerba mate, a natural caffeine source most popular in South America.
Tortilla chips have found considerable success in the US snacks market. Undoubtedly, this first corresponded to Hispanic consumers and product exposure in Hispanic restaurants. Today, however, this chip category has become a mainstream sector in its own right. Of course, consumer interest in quality and authenticity has driven product activity across the sector in recent years. It’s brought more complex Mexican-style flavors and more restaurant-style products. On the shelf, PepsiCo’s Frito-Lay snacks operation continues to dominate with more than 70% of sales and unit volume with its Doritos, Tostitos and Santitas brands. Unusually, in comparison with many salty snacks products, the share of private label has also remained very limited at less than 5% by value, leaving only a relatively small share for other brands. There has been ongoing flavor development in traditional Doritos tortilla chips, with launches such as its Doritos
Tapatio, co-branded with the hot sauce of the same name. Frito-Lay also has been developing new formats. Its Tostitos Cantina brand, launched in 2013 as a restaurant-style chip has also found considerable success and has recently extended into the thins market with its Chipotle Thins. The restaurant-quality sub-category has built a considerable following, as illustrated by the double-digit growth for the On the Border Mexican Grill and Cantina brand, owned by Truco Enterprises and aligned with the casual-dining chain of the same name. This took it to fourth place in the tortilla/tostada chip category through multiple retailers after PepsiCo, Bimbo and Gruma. Truco also launched a thins variety in early 2016 with its Cantina Thins, alongside a new Dippin Chips offering. Restaurant-quality options have also reached the private label sector, including discount retailers, with 2016 launches including Aldi’s Pueble Londo Restaurant Quality Tortilla Triangles
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NEW PRODUCT TRENDS
New Mexico company features sauce made with Chimayo chile peppers.
and Save A Lot’s Senora Verde Restaurant Quality Tortilla Chips. Despite its relative maturity, the tortilla chips market is continuing to grow. The sector has benefited in recent years from a healthy, clean label image, while developments in flavors and shapes have also kept interest in the sector, as well as ongoing tie-ins with accompanying dips and sauces brands. Of course, the US also has a large number of specialist Hispanic and Mexican food brands. Goya Foods, for example, claims to be the nation’s leading Hispanic-owned food company and it positions itself as the premier source for authentic Latino cuisine. Established by a Spanish couple back in 1936, it focuses on combining authentic ingredients, robust seasonings
and convenient preparation, providing consumers with over 2,200 high-quality and affordable products from the Caribbean, Mexico, Spain and Central and South America. Its portfolio includes beans, rice and grains, sauces, frozen foods, cooking ingredients and regional specialities. Recent launches include enriched rice and pasta products, Recaito cilantro-based cooking base and Adobo all-purpose seasoning with pepper. For the record, the leading mainstream Mexican brand (certainly in terms of consumer awareness) is General Mills’ Old El Paso. Like Goya, it has been an established brand in the US since the 1930s and it now encompasses a range of authentic-style Mexican-themed products including shells and tortillas, dinner kits, rice
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NEW PRODUCT TRENDS
Future Forward: Brazil
and beans, sauces, seasonings and condiments. Recent additions to its range include Restaurante Soft Taco Dinner Kits, Mini Soft Tortilla Taco Boats and a Taco Seasoning Mix with 25% Less Sodium.
While Mexican foods are likely to continue dominating Latin food trends, there is growing interest in other options, including foods from Peru, Argentina and
Everything you need to grow
Brazil. These are driven by rising numbers of restaurants and a complementary number of growing retail products. These countries’ cuisines also present interesting new fusions of indigenous foods as well as other influences from Europe, Asia and Africa. A cuisine tipped for future growth is Brazilian, which came more to the fore as Brazil hosted the FIFA World Cup in 2014 and then the Rio Olympic Games in August 2016. Although Brazil is the largest country in South America (and indeed the fifth largest in the world), awareness of its food has been relatively slow to develop. Most consumers associate Brazil with images of açai berries or the cane sugar spirit, cachaça (and the capirinha cocktails made from it). It was only relatively recently, in 2013, that Brazilian cachaça was officially recognized in the US as a distinct spirit category, made from sugar cane. It used to be more simply known as “Brazilian rum,” just as tequila was called “Mexican rum” until 1968.
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Tostitos Hint of Jalapeño tortilla chips feature a mild jalapeño flavor with hints of onion and garlic all on toasted Tostitos Restaurant Style chips. To spotlight the new flavor, the bags are a dual-toned green with a jalapeño shaped window.
NOVEMBER 2016
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NEW PRODUCT TRENDS
Cachaça not only might be the most popular spirit in Brazil, but also is the third largest spirits category in the world (although this is mainly because of the large amounts consumed by the sizeable Brazilian population). Production is put at as much as 1.2 billion liters a year. Only about 1% goes for export, with the US the number two destination after Germany, and its official recognition is expected to drive sales forward in the same way as it did for tequila, with sales having already quadrupled during a fiveyear period to about 100,000 cases a year. Though it is best known for its role in caipirinha cocktails, cachaça is now starting to appear in more drinks as it becomes better known. Its popularity now has spread outside the original Brazilian restaurants and churrascarias in the US and Europe and it has become more of a standard in all kinds of bars and restaurants.
In addition to rising imports of more traditional Brazilian products, there also are more companies—particularly artisan-style operations—reproducing sweet and savory lines in the US. For example, specialist Brazilian snacks companies have started to appear, as exemplified by Brazi Bites, set up in 2009 by a Brazilian woman who simply missed her Pao de Queijo (cheese bread). Using a traditional family recipe, she developed a range of frozen Brazilian cheese bread snacks, which are suitable as appetizers, accompaniments or snacks. They come in Original, Bacon, Asiago and Jalapeno Pepper Jack varieties. Likewise, another woman entrepreneur created FaBrigadeiros, a brigadeiros bakery that recreates the handmade Brazilian sweets of her home country. These truffle ball specialties come in range of chocolate, nut and fruit formats, as well as a Hispan-
ic-style dulce de leche flavour and a more US-style peanut butter variety. At the same time, Brazilian flavors have popped up in more mainstream products. In the months leading up to the Olympic Games, Frito-Lay’s “Passport to Flavor” initiative included a Brazilian option as one of four international Lay’s chip flavors. Brazilian Picanha potato chips featured the flavor of Brazilian steak, skewer grilled with coarse salt, and chimichurri sauce. PF Lu Ann Williams is director of innovation at Innova Market Insights, provider of market research services including the Innova Database. With 20 years’ experience in the food industry, Lu Ann is a trend expert and frequent public speaker at events worldwide. She leads a team of analysts and works with global clients. Contact her at luann.williams@innovami.com
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CULINARY CREATIONS
Darren Tristano, Contributing Editor
Time for Tea Flexible format offers many ways to meet consumers’ evolving needs Tea and apple juice with berry flavors and features real blackberries NON-ALCOHOL BEVERAGES are a vital part of foodservice. and orange slices. These items fetch high margins and can go a long way to boosting Beyond fruits, matcha (powdered green tea) also provides a traffic and check averages, while helping to meet consumers’ changchance to offer drinks with functional benefits. Aroma Espresso Bar ing needs and preferences. earlier this year launched a Matcha Latte, available hot or iced. But, Tea is one beverage already offered at many restaurants, and spelook for the increasingly trendy matcha green tea powder in new cialty teas and flavor variations are growing on both limited- and applications, such as fizzy matcha iced teas, matcha chai teas and full-service chain menus. This is thanks to tea’s healthful profile, matcha hot chocolate drinks. Adding these items to the menu proflavor flexibility and strength as a refreshing, low-calorie food comvides more options for the 37% of consumers who say restaurants plement. The ability to mix emerging beverage trends with current should offer healthier beverages. offerings like tea in a way that resonates with customers will be key Tea provides just one format for offering customization, healthto growing incremental beverage sales. ful drinks and specialty beverages, such as mocktails. Incorporating Sweet tea is a staple offered at most restaurants, while green and these trends into existing offerings beyond tea can meet consumer chai teas continue to trend upward when comparing menu data needs and help boost sales for any foodservice operator. PF from 2014. At top LSR chains, iced tea is among the list of leading beverages, appearing on 70% of menus. Sweet tea is by far the most Darren Tristano is president of Technomic Inc., a Chicago-based foodservice consulpopular iced tea flavor (up 37%), followed by green tea (up 23%) tancy and research firm owned by Winsight. Since 1993, he has led the development and chai (up 9%). of Technomic’s Information Services division and directed multiple aspects of the On FSR menus, fruit flavors are increasing in popularity, more so firm’s operations. For more information on Technomic’s “2016 Generational Conthan in limited service. Leading flavors are raspberry, peach, mansumer Trend Report,” visit www.technomic.com. go, strawberry and passion fruit. Operators also are experimenting with limited-time flavors to offer consumers more unique and often seasonal options. Au Bon Pain recently rolled out its fall menu, which features a Pumpkin Chai Latte with pumpkin spice. Mocktail 51% With the explosion of customization, guests want to be Hot specialty coffee drink 38% in charge of the flavors in their drinks. In fact, consumers tend to be more likely to add flavor shots to their beverages Scratch-made cold/iced/blended coffee 38% at foodservice than at home, likely because foodservice has Coconut water 37% more options. Giving guests the ability to tailor their drinks by temperature (hot or iced), sweetness, flavor or even with Iced tea by the glass 35% toppings encourages drink purchases. One recent example Fusion/new age bottled drinks 34% is Argo Tea’s launch of build-your-own kombucha—a drink with organic probiotic cultures to aid digestion. Customers Regular hot coffee 32% choose from Classic Black or Green Ginger tea and select Packaged coffee/iced coffee 31% a flavor add-on. Providing the chance to customize gives guests a unique, differentiated experience and offers items 30% Other frozen beverage that can’t be replicated at home. 30% Hot/cold “specialty tea” Tea’s healthy reputation can bring functional, health-halo attributes to specialty drinks and mocktails. Refreshing, 29% Soft drink slightly caffeinated mocktails can feature muddled fruits and BASE: VARIES BASED ON THOSE WHO HAVE CONSUMED THESE BEVERAGES IN THE PAST MONTH fruit juices, like Starbucks’ Teavana Shaken Berry Sangria SOURCE: TECHNOMIC INC.’S “2016 BEVERAGE CONSUMER TREND REPORT” Herbal Tea. The drink combines Teavana Iced Passion Tango
Increased Beverage Consumption at Foodservice
NOVEMBER 2016
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CULINARY CREATIONS
FIRST PERSON A new product development director’s perspective on fresh food formulation, shelf life and food safety. non-RTE ingredients, when considering for cold process formulations.
Dan Zakri Director of New Product Development Sandridge Food Corp. PREPARED FOODS talks with Dan Zakri, director of new product development at Sandridge Food Corp., a Medina, Ohio, processor of refrigerated entrees, sides, salads, soups and more for retail, instore deli and foodservice channels. PREPARED FOODS: What’s something new you’ve learned about food safety, that you now apply to your work? Dan Zakri: We are more critical than ever on ingredient sourcing. The FDA’s Food Safety Modernization Act (FSMA) regulations regarding ingredients (i.e., non-ready to eat) have altered our development and reformulation processes to help us make even safer food than before. Because we make both cold processed and heat processed items (using both kettle cooking and sous vide technologies), we’ve actually changed our recipe development software to “flag”
NOVEMBER 2016
PF: Sandridge installed high pressure processing lines in 2010. How has HPP impacted your work? Zakri: Recipe development is no longer a science project. Low pH levels and added preservatives were the traditional methods of extending shelf life and enhancing food safety. HPP allows the food to speak for itself. By that, I mean we can better capture “just-made” taste as we can lower dressing or vinegar percentages and we reduce or eliminate acidifiers. PF: What percentage of your products use HPP? Zakri: In my opinion, it’s never enough. I’d say the amount is probably around 20%. But remember, we also utilize sous vide and kettle cooking technologies, as well, for other products. This is all in addition to the standard GMPs and HACCP programs in our facilities. I can say that all new cold process product recipes require HPP as a food safety step, unless it’s comprised on an ingredient that does not perform properly under high pressure. PF: What’s your HPP advice for others curious about the technology? Zakri: Test, test, test. Find out which ingredients perform well, as well as which ones don’t, from a culinary standpoint. For example, cabbage does not like high pressure and it turns to sauerkraut. On the other hand, grape tomatoes work well
because equal pressure on all sides keeps them whole, unless there is a pinhole or a small slit in the membrane. Never ever think that HPP is the silver bullet. It does not make bad food good. It does not replace GMPs. Chefs need to be prepared to make shelf-life decisions based on the sensory aspects of the food. We’ve had products that have achieved more than 100 days, from a micro standpoint. However, at some point, texture or flavor begins to deteriorate. It’s something our staff has become familiar with during the last several years. PF: What are a few R&D goals for 2017? Zakri: Continue to focus on quality. Chefs have a louder voice in recipe commercialization, and operators continue to rely on trained culinary folks to lead product assortment. We also will strive to simplify ingredient decks. Operators and consumers are looking for short, easily pronounced statements. We need to listen. PF
HPP preserves flavor, texture and color in Sandridge Food’s fresh tabbouleh salad.
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CULINARY CREATIONS
BAKE RY FOOD S
Plant to Plate:
NEW FOODSERVICE PRODUCTS
CLEAN COOKIES, BARS Sweet Street Desserts, Reading, Pa., used this summer to issue a manifesto—as in two entirely new “Manifesto” lines of clean ingredient, bake-off cookies and bars. The new items feature real butter, pure cane sugar, sustainable chocolates, cage-free and free range eggs and the support of local dairy farms. Meanwhile, the new offerings are hormone-free, non-GMO and free from artificial colors, flavors, additives and preservatives. “Our work to bake cleaner, more wholesome desserts began over 10 years ago,” says Founder Sandy Solmon, “and we have stayed the course, using our stature as innovators, to educate, convince and sometimes cajole some of the largest ingredient suppliers’ to change their path. As our commitment to being relentless advocates for our customers strengthens, we are proud to be an agent of change in making our food supply wholesome.” New cookie varieties include Salted Caramel Crunch, Sandy’s Chocolate Chunk with Pretzel, Oatmeal Raisin, Old Fashioned Peanut Butter, Snickerdoodle, Just Chocolate, Sandy’s Amazing Chocolate Chunk and Lemon Blueberry (pictured). New bar flavors include Toffee Crunch Blondie, Lemon, PB&J and Peruvian Chocolate Brownie.
NOVEMBER 2016
CIABATTA BITES It’s been a busy year for Boulart Inc., Lachine, Quebec, whose Ciabatta Bites earned a 2016 Food and Beverage Innovation Award from the National Restaurant Association. Officials say Boulart’s award-winning Ciabatta Bites area an off-shoot of the brand’s best-selling product, a ciabatta baguette. “We noticed that one of the most prevalent trends of the past few years has been snacking, and we wanted to find a way to make our bread available in single sized snacking portions,” says Boulart Founder and CEO, Michel Saillant,“Not only does this product have great implications at store level, it’s a wonderful way for airlines and railway carriers to up their service offerings with fresh bread.” The frozen bites are available in a variety of savory flavors, and follow the brand’s strict no additives, no preservatives and Non-GMO policies. Despite the small size, Saillant says the bites retain all of the flavor of artisanal ciabatta bread with a crisp crust and moist interior. Flavor varieties include Original, Whole Grain, Olive, Red Pepper & Onion. Boulart came back in June with its first Focaccia bread, which delivers “the ultimate mix of soft crumb and crisp crust to the table,” the company says. The product features unbleached, untreated, enriched wheat flour, water, olive oil, sea salt, fine herbs, yeast and malted barley.
SWEET TREATS Rich Products, Buffalo, N.Y., greeted this summer with three entirely new lines: Rich’s Sweet Middles, Rich’s Mixing Bowl cookies and Mixing Bowl Gourmet Filled cookies. Sweet Middles are thaw-and-serve, 1.3oz mini-hybrid cookie sandwiches with creamy frosting between two soft cookies. Varieties include Carrot Cake, Chocolate Soufflé, Crème Brûlée, Oatmeal Raisin Crisp and Cinnamon Roll. Sweet Middles are peanut- and tree nut-free and do not contain artificial colors, artificial flavors or high fructose corn syrup. Similarly, Rich’s says new Mixing Bowl cookies address clean label demands. Six new regular varieties feature 100% real butter, natural vanilla and no artificial ingredients, high fructose corn syrup or hydrogenated oils. Varieties include Chocolate Chunk, Oatmeal Raisin, Peanut Butter, Butter Sugar, Candy Chip and White Chocolate Macadamia Nut. Rich’s then rolled out new 3oz Mixing Bowl Gourmet Filled cookies: Strawberry Lemonade, a Strawberry Sugar cookie dough with Lemon filling; Sea Salted Chocolate Chip Fudge; and a PB & J variety with Peanut Butter cookie dough and Raspberry filling.
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CULINARY CREATIONS
Kirsten Benneter, Liz Chan, and John Shackelford, Contributing Editors
HPP: Culinary Meets Tech What research chefs need to know about high pressure processing.
KEYPOINTS 1. Technological advances, such as high-pressure processing (HPP) and sous-vide, give unexpected advantages to research chefs. ..................................... 2. Economic challenges of high-tech can be far outweighed by increased shelflife and decreased waste. ..................................... 3. Consumers’ demand for convenience and clean labels makes HPP and other new tech game-changers by helping foods retain flavor and appearance. ..................................... 4. HPP helps bring nuance back to the seasoning process so that the final product can have a flavor profile much closer to the culinologist’s original formulation. .....................................
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S O U R C E : M U L YA M R E S TA U R A N T / W I K I M E D I A . O R G ( W W W . M U LYA M . C O M )
NOWHERE IS THE technological culinary revolution more evident than in methods such as sous-vide and High Pressure Processing (HPP)—sometimes referred to as High Pressure Pasteurization. HPP is a cold-pasteurization method that allows manufacturers to create cleaner labels by eliminating or reducing the usage of artificial or other preservatives, thus helping companies market products for the growing natural and organic food movements. HPP involves pressure treatment between 100-800 MPa (14,500-116,000 psi), in the form of water flooding over flexible packaging in a pressurized chamber. This process is variable, depending on the end product, and can be performed for a wide range of water temperatures and durations of time,
depending on the specific needs of the processor and food product developer. Typical HPP processes result in lethality for pathogens, bacteria, yeasts, and molds, as is similar to thermal pasteurizations. However, without the additional use of heat, it does not inactivate spores or enzyme activity. HPP is instantaneously effective—independent of size, shape, or composition of the food product in question. Errol Raghubeer, PhD, vice-president of microbiology and technology at Avure Technologies Inc., and an expert on HPP, points out the emerging paradigm bridging HPP and the product development side.
“Shelflife and food safety are the major drivers,” he acknowledges, “but what is of great importance is that the nutritional profile of the food remains intact after processing. The reason is that HPP has no effect on covalent bonds within the food. So flavors, vitamins, and any other bioactive components remain intact.” Raghubeer goes on to explain how HPP can provide an advantage in creating new products or tweaking existing formulations to create better control of the properties of the food, especially in post-processing. “Pressurization results in a high lethality rate of unwanted microbial
NOVEMBER 2016
SOURCE: GIR AFFE FOOD A ND BE VER AGE INC. ( W W W.GIR AFFEFOODS.COM )
contamination, while maintaining desirable color, texture, flavor, and nutrients that could be damaged through thermal pasteurization,” Raghubeer says. “This technology has gained traction with the consumer shift towards clean label and the desire to enjoy better-for-you products.”
Begin Streaming Integration of HPP as a mainstream method of processing has touched on many of the most lucrative industries in food manufacturing, including as it applies to perishable ingredients, such as animal proteins, fruits, and vegetables. While fairly new in regards to everyday applications, the process had a slow emergence over a period of decades. It gained the most attention in the mainstream only a few years ago, when it exploded on the scene with fresh, pressed juice products. Even with today’s HPP spotlight focusing on juice, alternate applications in food remain vast. Kelley Battles, a long-time user of HPP, including more than a decade owning an HPP processing facility in Dallas, indicates that the procedure is more versatile than most food developers realize. “In the early 2000s, the ‘all-natural’ trend was really starting to take off, and organic was finally coming into its own,” Battles says. “This was just the evolution we wanted to incorporate into value-added products. We investigated removing nitrates, nitriles, and other ingredients that make a label long and unappealing. When you take out preservatives, especially in meat products, the reduction in shelflife is profound, Battles stresses. He observes how, in today’s market, a short shelflife will prevent a product from gaining space in any major marketplace.
NOVEMBER 2016
Fully cooked meat and poultry products are well-suited for HPP and, in some cases, can dispense with chemical preservatives altogether. “With a seven- to 10-day shelflife, how could a product move through a distribution center into food service, a steakhouse, and finally onto a consumer’s plate?” he asks rhetorically. In his own work, Battles identified this niche. He also recognized that, by bringing in HPP products that could displace a preservative-laden product with short shelflife, one could not only improve product quality, but also the bottom line.
The HPP Advantage The driving force of HPP over the years has been—and still continues to be— fully cooked meat products. Any fully cooked meat (think, turkey, ham, sliced deli meat, brisket, hot dogs, sausages) is well-suited for processing with HPP. In some formulations, it can be possible to remove chemical preservatives altogether.
Today, HPP has become increasingly popular for items ranging from dips, hummus, guacamole, and salsa to chili, smoothies, coconut water, and those now-ubiquitous fruit and vegetable juices. That latter category is where the greatest growth recently has taken place. An example of how HPP can impact a juice brand: One couple who developed a pressed-juice brand in early 2013 for sale at a local market initially was producing 100-150 bottles each weekend in a commercial kitchen. By Monday, all unsold $9-retail bottles of product had to be discarded. Then, they applied HPP, taking the three-day shelflife to 60 days. Within 20 months, the company attained an annual value of $15 million dollars and still is growing tremendously. New HPP products are being launched all the time, including beer, pet
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S O U R C E : 3 V C O . / S M A R T F R U I T ( W W W . D R I N K S M A R T F R U I T. C O M )
CULINARY CREATIONS
“In other applications, such as a ‘wet’ salad, it’s possible to achieve color enhancement of particulates, such as carrot pieces and green pepper,” he adds. “The orange is more vibrant, and the green stands out.”
A Question of Balance
Fresh-pressed juices have achieved the greatest success with HPP, allowing them vastly extended lifespans without altering their just-made taste or rich nutrient profile. foods, fresh soups, and baby food, as well as expansion of existing categories with value-added products, capitalizing on brand equity in the market place. For a food and beverage manufacturer, HPP brings tremendous benefits to the final product, in regards to both safety and quality. The incorporation of this technology in food processing has allowed for the sale of fresh salsas, fruits and vegetable juices, and guacamole with shelflives that have been extended in some cases to more than 10-100 times their natural shelflives.
Culinary Edge For food and beverage creators, the fresh flavor retention from using HPP is a major leg-up, allowing for subtleties of tastes once lost on the long road from test kitchen to the consumer’s table. The ability to bring nuance back to the seasoning process means the final product can have a flavor profile much closer to what the culinologist envisioned from the outset. HPP products can have a superior nutritional profile, as well, when
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compared to their thermally processed counterparts. Though it is not legal to claim “fresh” status, according to recent cases in the US courts, HPP-treated juices bring all of the benefits of a freshly picked fruit to the table. Heat-sensitive, water-soluble, and other nutrients—such as vitamin C and folic acid in orange juice—are not deactivated by the high pressure processing system. Research group Mintel confirms the allure of this aspect in its “2016 Juice and Juice Drinks Market Global Annual Review,” declaring, “In more developed markets, a bright spot for the (juice) category can be found in the growth of cold-pressed juices. While cold-pressed brands are quite niche and have yet to make a dent in overall volumes, they have brought positive attention back to the category.” Battles notes that, in a cooked product, HPP benefits can include an actual increase in flavor. For example, a jalapeño inclusion will have a bolder, more intense flavor.
Another HPP benefit, from the culinary creation standpoint, is the technology’s allowance for control of the properties of the food, post-processing. Avure’s Raghubeer describes: “HPP impacts hydrocolloids used in food systems beneficially by enhancing their hydration properties and, therefore, water absorption. When looking at starches, they will absorb 100% of the water they are capable of binding.” Detailing the chemistry, Raghubeer clarifies that starch molecules unfold when subjected to the pressure of HPP, thus exposing all available linkages and maximizing hydration. This allows for increased creaminess, superior mouthfeel, and increased viscosity of the products, compared to similar thermally processed items. As a bonus, more effective moisture absorption also can reduce the total requirement for hydrocolloids in finished products, creating a cost savings during development and full-scale production. Of note for developers hoping to incorporate HPP technology in their process, Raghubeer indicates that, though it would seem counterintuitive, cold emulsions including mayonnaises and salad dressings, enjoy these advantages as well. Such formulations, often fragile throughout processing, are actually enhanced by HPP. Emulsions can become stronger and often thicker than they were prior to pressurization treatment. Developers will need to adjust for this in formulation. This is because the
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CULINARY CREATIONS
mechanism by which the emulsions are formed is different from homogenization. A reduction in thickeners or functional ingredients would be required, in order to compensate.
The same benefits of increased hydration also can be seen in proteins. For example, lobsters treated with HPP can have a final pickup of as much as 4.5-7% more moisture. This improves tender-
ness and palatability of the product, as well as producing a higher total yield. It is becoming increasingly popular for restaurant chefs to incorporate such food science-based technologies into their kitchens. Battles concurs, pointing out that certain unique advantages to HPP remain highly product-dependent. Additional beneficial functional aspects and altered cooking properties can result from HPP in different meat products. “The benefits for raw meat products include better moisture characteristic of the meat; less purge in the final application; and the meat retains more moisture, leading to a juicier final product,” says Battles.
A Shellfish Approach In an example of product development specifically designed around the benefits of HPP, Raghubeer worked closely with a chef to bring it to the food service industry. Lobsters—a finicky protein to work with and prone to overcooking—stood as the primary subject for the project. Multiple cook cycles or overcooking result in a tough and undesirable texture in lobster. Testing the HPP-treated lobsters, the chef found them to require a reduced recook time, in comparison to fresh. This ensured that the meat had a superior, tender texture. Raghubeer hypothesized the reason for the reduced cook time was due to the added water absorbed by the protein during HPP. This effect might have resulted in more even cooking, compared with conventional cooking, which occurs from the outside in. In seafood such as lobster, HPP also makes removal of the hard shell much easier, ensuring complete efficiency and less waste in this expensive ingredient. The method works for oysters, as well, and from pressure levels in the lower half of the HPP range (specifically, 40,000 psi). “A lot of food makers are subjecting oysters to HPP,” says Jaime Nicolas-Correa, director of Hyperbaric USA Inc. Nicolas-Correa cites two main reasons HPP is particularly good for shellfish: “First,
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S O U R C E : D U P O N T N U T R I T I O N & H E A LT H ( W W W . D U P O N T. C O M ) A N D S H U T T E R S T O C K . C O M / A N J E L I K A G R
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as the capital investment can be substantial. Full equipment and setup can run in excess of $4 million. Moreover, the large capacities of the systems, ranging up to 60,000lb of product annually, can be challenging. For many companies, the desire to reap the benefits of HPP leads to co-packers as the solution. However, the sum of freight, service costs, and time can quickly add up. Inherent cost impact also arises from the batching process of HPP. And, even though HPP is highly effiTechnology is great, but sometimes old-school is best, such as using cient at what it does, antioxidant vitamin E (tocopherol ) as a natural shelflife extender. it cannot keep up with a continuous process in terms of HPP kills the extremely virulent Vibrio throughput. An operator is needed vulnificus and other deadly bacteria. to load and unload the machinery, Vibriosis is a potentially life-threatening adding labor costs. disease, so the process makes oysters safNicolas-Correa agrees that the iner for consumption. The high pressure ability to make the HPP process conalso opens the shell, yet without denatinuous limits the technology. “To turing the delicate protein inside, since achieve the pressure, you need to close this application sits at the lower pressure the vessel to ensure a closed environof 40,000 psi.” ment,” he says. Technologists currently are working The Down Side on speeding up the cycle and makHPP is not without its challenges. Ecoing compression faster to increase nomic restrictions are a major hurdle,
Life in a Vacuum Discoveries of new technologies are opening the door to the possible functional partnerships HPP can have with the food industry, especially with restaurant chefs (a group notoriously reticent to move away from classic cooking styles). A notable exception has been the
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throughput. Costs for equipment and limited output mean the cost of the end product can be comparably higher. However processors are hopeful this won’t last as the technology evolves. As with any new tech, challenges arise and are overcome with increased usage. High-pressure treatment, as it is conventionally done, does not result in the inactivation of spores. This can result in food safety and quality concerns, as end products are not typically rendered shelf-stable. Bacterial spores germinate at ambient temperatures and render the refrigerated products’ storage conditions imperative. Battles sums up that, in a product with a 21-day shelflife, combined with reduced product shrinkage, fewer markdowns on post-dated products, and a highly desirable clean label, savings can be astronomical, impacting the margin by 40% or more. Retailers and consumers need clear direction and education to enforce proper storage at the termination of the carefully controlled supply chain. A visual cue, such as thermally sensitive ink, labels, or packaging materials—technologies that already exist—could be the answer to this uncertainty. Research is ongoing to create a shelf-stable HPP product, but the quality is just not there yet. “In combining high pressure and high temperatures, you can achieve a shelf-stable product, as the spores are inactivated,” says Nicolas-Correa, “but
seemingly sudden widespread acceptance of sous-vide cooking. A good candidate for “25-year overnight sensation” status (although the method goes back more than 200 years), the low-temperature, water-bath cooking of foods in vacuum-sealed containers gained popularity in French cooking and recently has become prevalent in fine-dining venues.
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most users want a high-quality product with no denaturation from heat, so I am not sure such application of the technology will be advantageous for most HPP products.”
Enzyme Activity Another issue with HPP is that there is little to no permanent effect on enzyme activity. For chefs, this can be a boon in some formulations, because the enzymes that break down color and flavor in the presence of oxygen will be suspended in the absence of this ubiquitous gas. “Enzymes are not completely de-activated with high pressure, so we must prevent them from getting in contact with oxygen,” says Raghubeer. “This is why we typically remove the oxygen with nitrogen flushing in a vacuum environment, and use high barrier film to ensure a low-oxygen transfer rate through the package. This delays the activity of certain enzymes, such as polyphenol oxidase (PPO), which causes browning of fresh produce and spreads, such as apples and guacamole.” One of the early vanguards of the recent HPP surge, guacamole remains vibrant for several weeks while in the package. Still, once opened and exposed to oxygen, the PPO will react and cause a
rapid color change. Enzyme activity of pectin methylesterase (PME) also is responsible for pulp settling and flocculation in fruit-containing beverages. (Interestingly, this is perceived by today’s consumers as a more natural appearance and many are accustomed to shaking such a beverage before drinking.) Raghubeer assures that, although enzyme activity cannot be halted by HPP, the trickle-down benefits of a lower microbial load result in lower enzymatic activity throughout the shelflife of a product. However, this still raises development challenges for products prone to change once opened, as the enzymatic processes must be combated by label-friendly means to remain inside the clean label halo. The experts prescribe a synergistic incorporation of selective heating for tolerant products. These include proteins; natural antimicrobial agents, such as rosemary extracts; or, in appropriate products, spice extracts and pH control to achieve longer shelflives than possible with HPP alone. HPP has virtually no impact on foods with a low water activity (0.85aW and below). Such foods do not demonstrate any added microbiological protection, according to Raghubeer. “There must be free water available to inactivate microorganisms,” he says.
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“The mechanism of HPP in reducing microbial load is the use of extreme pressure; if water is not available, the pressure cannot affect the biochemistry of the microorganisms being targeted.” Intense pressure also can result in malformation of products with high air content or weak structure. For example, fresh produce such as apples can exhibit high instance of air purge, resulting in a translucent and barely recognizable product. This has been addressed during development in numerous ways. One method uses the vulnerable material as an inclusion rather than a stand-alone product. “An apple in a matrix, such as apple purée, will receive a 5 log reduction; have an extended shelflife; and the color change will not be noticeable,” Raghubeer explains. Moreover, air caught in the package can cause as much of a headache as the air inside the food product itself. Nicolas-Correa recommends avoiding air in the package as much as possible. HPP, sous-vide, and other high-tech developments have gained strong footholds in North American and European markets, thanks to a new generation of research chefs approaching the technology with an eye on how it can help rather than hinder creativity. With the social aspects of food now an important instrument in the product development toolbox, some believe the future of these processes, especially HPP, is in aiding developing nations. HPP technology has the potential to help increase food security and diminish food waste in every market. This opens a wide door for culinary experts to create the kinds of attractive, healthful food and beverage products that serve these demographics. Adding the component of creative culinology to a high-tech system designed to preserve and protect, while slashing waste, turns it into a game-changer. While these technologies have seen dramatic growth in food and beverage product creation and manufacturing, experts predict it will only get bigger. PF
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Kirsten Benneter, Liz Chan, and John Shackelford (MSc) head up the R&D, Processes Improvement, and Culinary factions at private label custom manufacturer Giraffe Foods Inc. Their shared love of cuisine and innovation helps propel Giraffe to
new heights, with food safety and customer satisfaction being their top priority. The authors are graduates, respectively, from McGill, Guelph and Louisiana State University. They can be contacted at giraffefoods.com or 905-678-2783.
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New functional foods, drinks & supplements
PLANT POWER Vega (previously Sequel Naturals), Burnaby, B.C., introduces three new lines—Vega Vitamins, Vega Greens and Vega Probiotics— that are shelf-stable, on-the-go mixes. Officials say each serving of Vega Vitamins offers 50% DV of 13 vitamins with only 10 to 15 calories per pack. Three effervescent flavor options include Grapefruit Orange with 500% DV vitamin C and 50% DV of zinc; Blackberry Currant, with 100% DV antioxidants vitamins C and E, and selenium; and Mango Pineapple, with 35% DV of calcium and 150% DV of vitamin D. Sip the same amount of vitamin C and A as one cup of kale and a half cup of spinach in every pack of Vega Greens—for only 10-15 calories. Officials say Vega Greens are USDA organic and come in Mint Lemonade and Matcha Honeydew flavors. Each serving of Vega Greens has an all organic mix of parsley, spinach, kale, spirulina, alfalfa, wheatgrass, broccoli sprouts, holy basil and chlorella—all with no added sugars. Vega Probiotics come in Elderflower Pear and Hibiscus Grapefruit flavors. Each five-calorie serving delivers billion CFUs probiotics (bacillus coagulan) with no added sugars. Officials say all three products are made with real, plant based food ingredients, are Non-GMO Project verified, gluten-free and vegan certified.
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PROBIOTIC BOOST Ahead of the brand’s 70th anniversary, Tropicana Products Inc., Chicago, has introduced Tropicana Essentials Probiotics, a new 100% juice with probiotics. Tropicana Probiotics is a 100% juice with one billion live and active cultures per serving available in three flavors: Strawberry Banana, Pineapple Mango and Peach Passion Fruit. Combining the goodness of 100% juice with the functional benefit of probiotics, each 8oz serving contains more than the recommended daily value of Vitamin C and has no added sugar, preservatives or artificial flavors. “We are thrilled to be the first to bring probiotics more commonly seen in yogurts, supplements and kombuchas to the mainstream juice aisle,” says Björn Bernemann, vice president and general manager for Tropicana North America. “As a heritage brand rooted in innovation, Tropicana is dedicated to launching significant innovation within the rapidly evolving health and wellness space.” Tropicana Probiotics will be available in multi- and single-serve sizes next to other refrigerated juices nationwide in early 2017, with limited early distribution in select retailers in October of this year.
NATURAL ENERGY You could say that Advanced Bio Development, Inc., Piermont, N.Y., is taking the subway to launch a new line of X2 All Natural Energy drinks. Actually Subway restaurants nationwide are the first to start selling these three new offerings. “X2 is a refreshing energy drink that uses a fortified blend of green and black teas, antioxidants and pure honey that contains no artificial flavors, preservatives or colors,” the company says. “X2 All Natural Energy tastes great and helps you Get Energized Naturally.” Officials add that the drinks are suitable at work, with lunch, in class, before a workout, or even during sports. The drinks come in Lemon, Strawberry-Kiwi and Raspberry flavors. Nutrition facts note that green tea is the source of natural caffeine for each variety. The drinks come in 12oz cans and each variety contains 80mg of caffeine per serving with 100 calories. X2 uses no preservatives, artificial colors or flavoring. The line’s Lemon variety contains filtered water, cane sugar, glucose, clover honey, citric acid, green tea, ribose, black tea, natural flavors and salt.
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NUTRASOLUTIONS
Stuart Cantor, PhD, Contributing Editor
Rock Out More than a dozen minerals are required to maintain optimum health and prevent disease. S O U R C E : G A D O T B I O C H E M I C A L I N D U S T R I E S LT D . ( W W W . G A D O T B I O . C O M )
DIETARY MINERALS function to regulate enzyme and hormone production, control blood sugar levels, and balance and improve absorption of other minerals, such as calcium. Minerals participate in some manner in virtually every cellular action in the body. Minerals are commonly added to multivitamin blends and used to fortify a variety of cereals, beverages, baked goods, and nutrition bars. In spite of decades of misinformation on sodium and health, sodium-chloride—salt—actually is a mineral compound vital to health. In the body, sodium and chloride from salt are key players in nerve conduction and cellular communication. Very simply put, a truly salt-free diet would swiftly be fatal.
Minerals 101
KEYPOINTS 1. Iron and zinc are two of the most common minerals used in fortification, yet a significant number of Americans still are not getting enough of them in their diet. ..................................... 2. Reaching a balance between fortification amounts and bioavailability is critical, as many minerals turn toxic with excess intake. ..................................... 3. Overages are a common method of attaining fortification balance. Minerals are more stable against degradation and typically require overages of only 5-10%. ..................................... 4. Nanostructured compounds are poised to be the next leap forward in mineral fortification of foods and beverages. .....................................
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Minerals come in multiple chemical forms, and some, such as the amino acid chelators, are more bioavailable in the body than others. Minerals have different solubilities and bioavailability in humans; come in different particle sizes (such as fine and coarse or even nanostructured); and, of course, have different price ranges. Some even have different tastes that are more appealing than others. In food processing, mineral ions also can be used to assist in the gelation process. For example, calcium ions can be used to form gels with alginate or low-methoxyl pectin in dairy products. Gelation of low-acyl gellan gum is promoted by either calcium, magnesium, sodium, or potassium ions.
The selection of the type of mineral compound used to fortify a food product will depend on the end-use application and the desired label claim. Depending on the bioavailability of the compound used in the fortified food, the consumer could take up more or less of the desired mineral, thus the amount of the mineral on the label does not always correspond with the mineral absorbed. This is especially true for iron. Highly bioavailable iron compounds can cause drastic color and taste changes in foods and often are substituted for less bioavailable compounds that cause fewer problems. Newer ingredient technology, however, has pushed that limit and allowed higher bioavailable iron compounds to be used in formulations. (See sidebar, “Let’s Get Smaller!,” page 46.)
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Several factors can impact the stability of nutrients. These include heat, light, moisture (relative humidity), oxygen, and pH. Microencapsulation is a process of covering the surface of an ingredient (core) with a coating material. There are different processes and methods used to encapsulate and protect nutrients, depending on the stability of the nutrient, usage level, and end-use application. The coating materials used to form the outer shell typically are film-forming, pliable, tasteless, and non-hygroscopic and can be different fats or waxes with varying melting points. Examples include paraffin wax, which has a lower melting point of 55°C, up to carnauba wax and fully hydrogenated castor oil, which have much higher melting points between 84-88°C. Encapsulation provides several functional benefits, such as prevention of premature ingredient interactions, decreased processing problems, extended shelf life, and taste and odor masking of nutrients. Methods to release the core ingredient include heat, moisture, chewing, and mechanical agitation. Since coating can affect the bioavailability of minerals, care needs to be used to adjust the level of fortification to ensure adequate absorption. In order to account for any manufacturing and/or stability losses, overages are used when warranted. While typical overages used for some nutrients are between 10-30%, some nutrients can require overages to go as high as 100%. However, minerals are more stable against degradation and usually only require overages between 5-10%. In using overages, managing different forms of a specific mineral also is necessary. For example, a much higher amount of zinc gluconate-hydrate would
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need to be added to a product to obtain the same zinc level as using zinc oxide. This is because the elemental zinc content of the gluconate form is only present at about 13%, while for the oxide form, it is about 80%. However, there is a trade-off. The zinc gluconate is far more soluble and, thus, bioavailable as compared with the oxide form and would work far better in a beverage application. Using fats and waxes to coat particles is known as “hot-melt” encapsulation. Typically derived from soybean, palm, fractionated palm, or cottonseed oils, they have melting points higher than body temperature and can require a thicker shell to coat particles, as the fats are softer and subject to some attrition during processing or mixing. Product formulators should be aware that using an encapsulation means there is less room in the final formulation for other ingredients. Another point to consider is that various forms of a nutrient also affect the actual quantity of the elemental mineral that will be used to meet a label claim.
New Distribution New formats for delivering mineral fortification have been a boon to the industry. Of these, chewable gummy candies rank among the most popular. However, the manufacturing of gummy vitamin products requires a more specialized encapsulation process, since the nutrients are subjected to high heat, moisture, and acidity levels. For these products, ethylcellulose often will be used as the shell coating. Using ethylcellulose involves a solvent-based process, however. This means it is more expensive and slower as compared with hot melt encapsulation. The advantage is that the melting point of an ethylcellulose shell is much higher than a fat/wax coating, provid-
SOURCE: US HIGHBUSH BLUEBERRY COUNCIL ( W W W.BLUEBERRYCOUNCIL.ORG )
Microencapsulation
Dried fruits, such as blueberries, raisins, cherries, and dates, are excellent natural sources of minerals, especially iron, potassium, magnesium, and phosphorus. ing greater protection for the sensitive nutrients within. Trituration is another method of protecting and distributing trace minerals. With trituration, chemical compounds are sprayed onto an inert carrier, such as maltodextrin at a low level of 1.0%, so that they can be homogeneously distributed into the powder substrate. These value-added products then can be added into a vitamin-mineral premix for a variety of food or beverage applications. This method especially can be helpful with trace elements used at microgram levels. Mineral and vitamin-mineral premixes are highly popular in the baking industry, where they are used to fortify flours, breads, and other baked goods. A manufacturer can work with a premix supplier to specify which vitamins and minerals are required in their premix and also determine the overage levels required
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Let’s Get Smaller! Nanostructured Compounds for Food Fortification Florentine Hilty-Vancura, PhD Effective food fortification with certain minerals, such as iron, is still a challenge for processors. Often, highly bioavailable compounds, like ferrous sulfate, cause severe color and taste changes in foods. On the other hand, compounds that are “well-behaved” in foods often are not bioavailable, thus are less effective in delivering the mineral to the person in need. A new generation of food fortificants can be nanostructured or nanosized compounds. For example, reducing the particle size of iron compounds to the range of 10-100nm can increase the surface area exposed to digestion. This results in a faster dissolution in the stomach and thus a higher absorption in the intestine, compared with bulk-sized fortificants. Animal studies have confirmed that nanosizing is effective in increasing bioavailability for iron, zinc, calcium, and selenium compounds. Iron as ferric orthophosphate is not highly bioavailable at bulk size, but becomes as bioavailable as ferrous sulfate–the gold standard for absorption–if nanosized. Increasing the surface area in contact with the environment can also increase reactivity. Preliminary studies show nanosized iron can be used in neutral foods, although this science is recent and more studies are needed to confirm. Nanostructured compounds can be prepared by milling an existing compound to a smaller size or by de novo synthesis, such as via flame-spray pyrolysis or precipitation. De novo synthesis opens a new area of designing compounds with specific chemical compositions or combinations with organic materials, such as acids or even proteins. It can be argued that mixing of different materials can be achieved easily and might not be beneficial. In these novel compounds, however, the different components, e.g., iron oxide and zinc oxide, are not mixed as individual oxides but are atomically mixed. This means that in one particle, the iron and the zinc form a compound that actually is a molecularly mixed iron-zinc oxide. This system of nanostructure can be expanded to other minerals, such as magnesium, calcium, and phosphate, and can be used to produce new
to keep the potency of the nutrients throughout the product’s shelf life. The use of encapsulates helps to optimize high-speed forming operations by preventing salt-soluble proteins from accumulating on the equipment. This reduces patty adhesion and malformation and reduces cleaning delays, while increasing process yield and improving product consistency during processing.
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customized compounds. The composition of such compounds can strongly influence the dissolution of the different elements combined in a single compound. Such atomically mixed compounds have different properties than conventional mixtures of the same materials. For example, the iron in a mixed iron-calcium oxide iron is released faster than from a pure iron oxide. Since nanosizing can increase the bioavailability of beneficial minerals such as iron phosphate, it also can potentially increase the bioavailability of contaminants. Thus, the strictest quality control for nanostructured compounds is required if used in foods. Safety of engineered nanomaterials in food is an ongoing challenge. Since nanostructured food fortificants like iron phosphate or calcium carbonate are designed to quickly dissolve in the stomach and be taken up as ions in the intestine, it is less likely for nano-iron or other nanofortificant particles to enter the intestine and cause adverse effects. This is in contrast to persistent compounds like titanium dioxide or silica that do not dissolve in the stomach and for which safety is currently a prominent topic. Current studies suggest dissolvable nanostructured iron compounds are safe. A recent meta-analysis concluded nanomaterials typically are less toxic than the respective dissolved metals, so any toxicity issues that could arise would stem more from increased bioavailability than from the particles themselves. Consumer acceptance of engineered nanomaterials in foods is critical. Currently, consumers polled in Europe seemed skeptical about nanomaterials, based on a general aversion to engineered materials in foods. New food labeling legislation in the EU requires that engineered nanomaterials are labeled as “nano,” which could discourage companies from using them. These are marketing and communication challenges. Nanostructured minerals remain highly promising for effective food fortification. Florentine Hilty-Vancura, PhD, is a Chicago-area minerals expert and the former senior scientist for the Human Nutrition Laboratory at the Human Nutrition Laboratory at Federal Institute of Technology in Zurich, Switzerland.
Electrolyte Blues Substances that form negative or positive ions upon dissolution in water are called electrolytes. Calcium, magnesium, chloride, bicarbonates, potassium, and sodium are all examples of electrolytes. Typically, electrolytes appear in beverages—most commonly in sports and energy beverages. Such beverages can be still or
effervescent, and may either contain sugar or be sugar-free. Electrolytecontaining stick packs or sachets that also have vitamin-mineral powders are increasingly popular. They’re marketed for enhanced energy, immunity, or to improve overall health. Effervescent or fizzy products utilize acid-base chemistry via the rapid reaction of sodium- and/or potassium- bicarbonate
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involves a metal being bonded to an organic ligand, such as an amino acid like glycine or an acid. The ligand protects the ion from chelating with a stronger chelating agent that might trigger a reduced bioavailability. A well-known example is the effect that vitamin C – ascorbic acid — has on increasing iron absorption by preventing the iron from binding to polyphenols or phytic acid. These comSalt in foods not only is a primary flavor enhancer, adding to the pounds, present in foods, savory element of meats, it is a powerful antimicrobial agent. can cause ascorbic acid to also act as a reductant. with an acidic ingredient, such as citric Minerals typically are compoundacid. This reaction generates carbon died with a number of such chelators, oxide in the form of bubbles, which help such as citrate, malate, gluconate, bisnutrients dissolve when a tablet or powglycinate, and lactate. These ionic forms der product is added to water. of minerals generally have a mild or While these products must be neutral taste and can be favorable manufactured under low humidity, as for use in a number of formulations. moisture present in the air can cause the Sulfate, fumarate, carbonate, and oxide effervescent reaction to occur premamineral forms are not as soluble or bioturely, the benefit is that the nutrients available in the body and less common are dissolved in a buffered solution and in foods and beverages. can be absorbed more efficiently than It is crucial to look at each compound ingesting a tablet or capsule. individually since, for example, ferrous The level of carbohydrates consumed sulfate is highly soluble in water and is right before or during exercising also is considered the gold standard of bioavailimportant. Drinks with greater than 10% able iron for its ease of absorption. Yet carbohydrate can slow stomach emptying, ferrous sulfate will form oxides if left in a cause abdominal cramping, and impair water base for too long, leading to severe performance. Electrolyte replenishment is color and taste changes in many foods. especially important for consumers engagWhile calcium citrate has a mild taste ing in exercise of more than 60 minutes at and is far more soluble than the cara stretch. bonate form, it has a grittier mouthfeel. Thus, it is better suited for acidic beverIngredient Marriage ages, such as orange juice, rather than for Some minerals naturally occur in a baked product or nutrition bar, where an inorganic state, and some require mouthfeel is important to consumers. conversion to a stable ionic form for The balance between solubility and optimal absorption. This converpalatability can be a delicate one. For sion process is called “chelation” and
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example, when fortifying a fruit juice product with a more soluble form of calcium, product developers need to be careful, as the addition of tartaric acid can cause the formation of calcium tartrate — an insoluble precipitate. Functional mineral chelates, such as trimagnesium citrate, tricalcium citrate, and tripotassium citrate, are being promoted for their high solubility, neutral-to-mild taste, and certain processing benefits. Tripotassium citrate is a highly soluble buffering salt for sodium-free pH-control in beverages and numerous food products. It is recommended in all dietetic food products that require buffering and a low-sodium content. As a sequestering agent, tripotassium citrate complexes cations such as calcium, magnesium, and heavy metals. By creating these complexes, it enhances the stability of food and beverages during processing, heat treatment, and storage. Emerging research indicates that tripotassium citrate also can significantly increase bone mineral density and improve bone micro-architecture in healthy elderly people, according to Florentine Hilty-Vancura, PhD, a minerals expert and former senior scientist for the Human Nutrition Laboratory at the Federal Institute of Technology in Zurich. Hilty-Vancura stresses, however, that this research is preliminary. Another type of ingredient marriage combines two ingredients that are synergistic. A recent, small clinical study caught the attention of the sports product industry. The study suggested that a co-processed product containing amylopectin (derived from starch) and chromium might significantly increase muscle protein synthesis by 34% after four hours, when combined with a single dose of whey protein as compared to a whey protein control.
NOVEMBER 2016
The trace mineral chromium is essential to the production of insulin and has been known to enhance the uptake of insulin, as well as aid in building muscle and burning fat stores. The research into this action of chromium has largely been confined to animal studies and, while promising, bears further attention.
are great ways for non-athletic but active, stressed consumers to juggle work and an active home life. The minerals featured most prominently in the sports beverage category are calcium,
WHAT ARE YOUR PEERS THINKING?
Daily Dose The need to include minerals—both macronutrients such as calcium and potassium, as well as micronutrients, from boron to zinc—into food and beverage products has become more essential than ever. Most consumers struggle to remember to take a dietary supplement and seek convenience, so beverages and foods are the most efficient way to get healthy minerals they need. Formulators are developing improved products with nutrients to support the needs of the health and wellness customer. These convenient foods now include clinically studied ingredients to support bone, joint, and heart health, as well as the needs of growing kids. Based on key trends, manufacturers are incorporating calcium, magnesium, phosphorus, and potassium macronutrients. Micronutrients include boron, chromium, cobalt, copper, iron, manganese, molybdenum, selenium, silicon, strontium, vanadium, and zinc. Selection of mineral fortification may require consideration of several factors: • Mineral concentration • Solubility • Impact on flavor • Caloric effect • Stability or interaction with other components • Particle size • Density • Compressibility • Bioavailability • pH •Price per milligram for RDI
which is required for muscle contractions; and potassium, which is involved in muscle contraction and regulating water balance. Magnesium also is required for proper muscle function and energy production.
FOOD FOR THOUGHT Recent trends, technologies and more are explored in Prepared Foods’ exclusive interview series online. How can zoology help a chef in his daily methods of food utilization?
Low sodium… Low fat… Low calories… …and still loved by kids?
Performance Minerals The category of sports performance and hydration beverages is one of the largest growing segments. They not only are designed to help athletes recover electrolytes lost during exercise but
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NUTRASOLUTIONS
Sodium and potassium are essential in normal acid/base balance. These compounds also are important for normal cellular function and nerve actions, as well as kidney, cardiovascular, and lung function.
Beverage makers want to include performance ingredients but have been limited by large doses, insoluble ingredients, and unpleasant taste. To overcome, ingredient suppliers are developing and study-
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ing soluble ingredients, such as soluble minerals and better tasting or taste-neutral ingredients. Food and beverage products featuring mineral fortification continue to expand, including dairy and dairy substitutes and bars, and even confections, such as calcium-enriched chocolates. Non-dairy beverages, and yogurt, ice cream, and cheese analogs have a special need for calcium and phosphorus. Whether from soy, almond, cashew, hemp, chia, pea, beans, or algae, the minerals calcium, phosphorus, and magnesium usually must be included in the formulation to fortify the product to be equivalent to natural dairy products or enriched dairy products. Bars have become the epitome of convenience and nutrition in the past decade. They can be an ideal package, nutritious and convenient, and the sector continues to grow in variety and volume. When a bar is used to deliver a full complement of macro- and micronutrients, it can be the closest item to a mineral supplement that tastes great and is fun to eat. When it comes to development and formulation of performance beverages, consultation with industry experts can speed up the identification of ingredients. This is true of enhanced waters, protein drinks, recovery drinks, meal replacements, fruit and vegetable juices, and other functional beverages. The same recommendation, of course, would apply to functional foods, dairy, bakery, and supplements. Such ingredient scientists specialize in the food and beverage market and understand the functionality of ingredients, as well as their interaction and synergy with other components. Formulations for taste, texture, and nutritional quality all can quickly be developed with input from ingredient experts. PF Stuart Cantor, PhD, has written extensively for the leading US and European food trade magazines. His expertise encompasses development of controlledrelease tablets and capsules, as well as a variety of nutraceutical formulations and scale-up of products for healthy glucose management, weight loss, and other health-related conditions. He can be reached at stubee2@gmail.com.
NOVEMBER 2016
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NO Technology is spurring the development of alternative proteins from a variety of novel sources. Kantha Shelke, PhD, Contributing Editor NOTABLE EFFORTS at producing plant-derived meat substitutes and analogs abound. And sports and energy food and beverage designers tapped into the value of protein for active bodies years ago. Further, with a major shift under way to reduce reliance on meat as a primary daily source of protein, ingredient technologists are engaged in providing high-value, technologically advanced protein alternatives. “Today, six in ten of the US population 15-70 years old are cutting back on meat-based products and ingredients, while an additional 17% claim to have totally or largely eliminated them from their diets,” says Steven Walton, general manager at the research group HealthFocus International. “These new data from the just completed ‘HealthFocus U.S.’ consumer study identifies, sizes, and profiles the growing non-meat protein alternative market with insights for action.” Walton adds that, “all evidence suggests the move to a more plant-focused diet is a
NOVEMBER 2016
OVEL long-term lifestyle decision that continues to grow over time.” He also points out that the consumer move toward more plantbased eating is “broad across demographic groups, categories and need areas.” Data from global research group Innova Market Insights revealed a 60% rise in global food and beverage launches using a vegetarian claim between 2011 and 2015. According to the Innova report, “launches featuring the term ‘vegan’ also rose to account for 4.3% of total introductions in 2015, up from 2.8% in 2014 and just 1.5% in 2012.” “This trend represents a growing opportunity for high-quality meat alternatives, which is also being reflected in the 24% average annual growth in global meat substitute launches recorded between 2011 and 2015,” reports Lu Ann Williams, director of innovation for Innova. Innova also reported that the trend toward “flexitarian, vegetarian and vegan diets” is accelerating the “move toward the use of plant-based proteins as meat substitutes.” Innova noted that, while the majority of meat substitutes still rely on soy or wheat protein, products are emerging as well with alternative proteins.
NOVEMBER 2016
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Pumpkin seeds are less prone to rancidity compared to peanuts and tree nuts, coupling the high protein content with an extended shelflife capacity. “Paradoxically, another key area of opportunity in meat substitutes may be in targeting meat eaters as much as vegetarians,” wrote Williams. “While many vegetarians may opt for a diet rich in vegetables and beans, meat eaters may turn to meat substitutes if the product is right. Instead of just finding alternatives, technological solutions also need to be focusing on the development of
meat substitutes closely mimicking the taste and texture of meat products.”
Filling a New Need Leading the drive to investigate and experiment with new proteins is this demand for vegetarian versions of animal and animal-derived food products. The past few years have seen both sales and varieties of meat, poultry and seafood
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INGREDIENT CHALLENGES
Algae, swimming around in our food supply for the past decade and functional in a vast range of applications, is one of the biggest trends in alternative proteins. analogs grow exponentially. (See “Plant Proteins and Other Fake-Outs,” bit. ly/2e1Elbg.) More importantly, the technology used to create those analogs has raised them to a level of quality that
allows some of them to pass a blind taste and texture test. Many of Garden Protein International Inc.’s products do an exemplary job of fooling the palate. Other contenders
include products from Kellogg Co.’s Morningstar Farms, and offerings from relative newcomer Beyond Meat LLC. And soon-to-launch Impossible Foods promises to throw down the gauntlet with a next-generation plantburger. Impossible Foods’ R&D team used a combination of proteins from legumes, grains, and vegetables, plus fruits and nuts for textures and flavor. But they didn’t stop there: they also added some beet for color and that red-blooded juiciness that consumers expect from an all-American hamburger. Novel proteins are being derived from a variety of sources, including plants, algae, insects, synthetic biology, and even agricultural and food waste. Certain food science advancements are required for food processors to participate in such a transformational change.
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The technology and resulting ingredients need to remain simple, sustainable, easily transferable, and inexpensive. To assuage increasingly “green” consumers, new protein sources also must
leave a low carbon footprint. Within the ecology issue, concerns over sufficient protein supply to meet the demands of the burgeoning world population is one of the biggest influences.
Stepping The antimicrobial activity of Moringa leaves adds an extra measure of benefit beyond its protein and phytonutrients values. Confounding the drive for new protein sources is the fact that, traditionally, rising prosperity further increases the demand for protein on a per-capita basis. The environmental concerns of resource utilization and other sustainability factors as a priority are casting a shadow over conventional protein sources, such as beef, pork, and poultry. All these factors rely heavily on resource consumption throughout their production value chains.
Dairy Stewardship Everything we do starts with high-quality milk. To make our whey protein, lactose and milk powder, Hilmar Ingredients has supply agreements with independent dairies that participate in FARMTM*, a nationwide program for cow health, safety and comfort. Annual audits ensure compliance, and our own LEADS program sets additional standards for animal care. Dairy stewardship – it’s our ongoing commitment.
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Seaweed, with centuries of history in Asian cuisine, is gaining popularity in the West as a new and healthy source of protein. Seaweed and its relatives get extra notice for being a sustainable trove of minerals and vitamins. The protein composition and the primary sequences of seaweed proteins differ from those of land proteins. Some research indicates that seaweed proteins might even be better suited for human consumption than animal protein sources as far as bioavailability and digestibility are concerned. Seaweeds contain all essential amino acids, and brown seaweed (Himanthalia elongate, for example) also contains aspartic and glutamic acid in levels that contribute to a moist meaty taste and mouthfeel. The proteins in seaweed have increased net charges that are generally alkaline, allowing the proteins to diffuse more rapidly to the
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air-water interface and encapsulate air particles to form foam. This can provide greater flexibility for formulations such as cake and muffin batters. These proteins also typically have enhanced foaming capacity. This evens out the distribution of fine air cells in a batter to increase consumers’ perception of smoothness and lightness. Such functionality further allows for the volatilization of flavors to add to the palatability of light cakes, or for dense emulsions as well. Both the water- and oil-holding capacity of brown seaweed, along with the aforementioned foaming and emulsifying properties, make it particularly suitable for of gluten-free cakes and bread. In these formulations, it can help make up for the lack of a gluten network, holding the water and providing thickening and viscosity. In custard and pudding formulations, it can perform these functions without causing dissolution. Interactions of water and oil with proteins are important for food formulators because of the effects on the flavor and texture of foods. A common complaint about high-protein foods (such as sports and energy nutrition or meal replacement bars) is their tendency to dry out and become brittle during storage. The water-holding ability of seaweeds allows a high-protein formulation to continue its association with water even under water-limiting conditions, helping to maintain pliability and moistness. These favorable qualities are associated with fresh-packed bakery goods that require a moist mouth feel to recreate freshly baked sensations. Seaweed’s high oil-holding capacity helps retain flavor and improve the palatability of products. Egg replacers in cake batters, mayonnaise and salad dressings also can benefit from using seaweed-derived proteins. So, too, can those formulations that rely on protein-based meat replacers and extenders for sausages, hot dogs, and other processed meats.
NOVEMBER 2016
The Red and Blue Dulse, the red seaweed species Palmaria palmata, can contain up to 25% protein and is used dried as a snack in Iceland, Nova Scotia, Canada, Wales and other cold coastal countries. Dulse serves not only as a source of protein but also vitamins, and minerals such as iodine, iron, magnesium and potassium. Dulse has made its way into products in the US as an ingredient in cookies, nutrition bars, and simply as dried leaves to be enjoyed as a snack. Spirulina, a genus of blue-green cyanobacteria, often is classed alongside algae. It is an excellent source of eight essential amino acids, ten of the twelve nonessential amino acids, beta-carotene, and minerals such as iron and iodine. It also contains the omega-6 fatty acid gammalinolenic acid. It has a particularly high protein content. Spirulina boasts an extremely low land use per unit of protein and per unit of human digestible energy: 100g of dried spirulina powder contains 63g of protein and 7.7g of dietary fiber. The ingredient has been recognized by NASA as a rich source of B vitamins, carotenoids, antioxidants, and trace minerals. Typically, spirulina has been used largely as a natural colorant and as a nutritional supplement. It hit the health food mainstream in the 1970s, but soon was crowded out by other trends. Yet it appears to be regaining lost ground as a sustainable superfood ingredient. Between 2012 and November 2015, 39% of spirulina-containing products that include the word “superfood” in the product description were launched in the US, according to Mintel. It has been used as a nutritionally dense substitute for whey protein in foods for the so-called “Paleo” diet. Coca Cola Co.’s Odwalla brand Original Superfood Bar, which makes “no animal ingredients,” “vegan,” and “kosher” claims, contains 500mg of spirulina per bar.
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INNOVATE WITH POWER Deliver the powerful nutrition benefits consumers want in breads and baked goods with our pulse-based proteins and flours. Excellent water-holding capabilities deliver textures that satisfy.
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INGREDIENT CHALLENGES
Food scientists have abstracted insect proteins to replicate the functionality and taste of animal proteins and to yield a versatile, tofu-like high-protein food.
Algae Time While visions of seafood and marine animals float in when people think of protein from the sea, the bounty that awaits them
from marine flora is limitless. Marine algae, a diverse group of photosynthetic organisms, use their chlorophyll and other pigment molecules to generate more
Expertise that Inspires
Globally
oxygen than all the land-based plants in the world and also to form foods that are rich in proteins. While seaweeds such as kelp and dulse actually are classified as brown, green, and red algae, they are multicellular “macroalgae” plants that thrive in oceans as well as in fresh water. Their microscopic counterparts, the microalgae, are found in fresh and marine water, or even in certain land plants. They are more diverse in terms of species, color, and nutritional benefits. The nutritional density and functional versatility of algae and microalgae are just entering the applications field within food processing. Molecular gastronomists such as Carlo Cracco, a Michelin star-rated chef who recently demonstrated the value of kelp and algae to flavor pasta at Eataly. The nutrient-dense algae possess varying amounts of vitamins A, C, E, and folate,
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NOVEMBER 2016
as well as calcium, iodine, iron, and other essential minerals and trace elements. It also is a good source of omega-3 fatty acids, other healthful lipids, carbohydrates—and, of course, protein. Protein content in seaweeds ranges from as low as 3% to as high as 50%, while the protein content of microalgae is much higher—up to 70%—making them a viable source of proteins. They also are uniquely positioned to be cost-effective, allergen-free replacements for premium proteins in the food supply today. A notable genus of microalgae is Dunaliella. It contains as much as 50% protein content in the dried form, along with rich stores of beta-carotene. Dunaliella is typically used in powdered form for beverage applications. Chlorella, another microalgae genus, contains about 60% protein content when dried, and is used largely in dietary supplements. However, it is appearing increasingly in such as formulations as smoothies and soup extracts. Duckweed—from the genus Wolffia—is a rapidly growing aquatic microplant that doubles its mass every 24-36 hours. While not technically type of algae, it currently is poised for growth as a new proteins source in nutritional bars and beverages. The lenticular leaves, when dried, contain levels of protein as high as 45-50% or greater, 3545% dietary fiber, and is rich in vitamins and minerals. It is favored for its mild, almost neutral taste faintly reminiscent of fresh spinach. Dried duckweed can perform well in lightly flavored products such as bread, snacks, and plant- or dairy-based beverages. Duckweed has garnered the attention of the world food organizations as an affordable protein source for relief foods. The dried green powder is currently being tested in chips, crackers, bars, cereals, pasta, and meal replacement shakes, and even in come water- and tea-based beverages.
NOVEMBER 2016
Back to the Land Leaves from the moringa plant (Moringa oleifera) recently hit the scene as a functional food ingredient for athletes seeking not only a protein boost, but also fiber, polyphenols and other phytonutrients. The nutrient-rich seeds are a good source of fiber and lysine-rich protein, making Moringa particularly suitable combating malnutrition and “hidden” hunger (that is, populations whose diets are calorie-dense but nutrient deficient. In addition to being a potent source of natural antioxidants with high health benefits, moringa leaves also contain strong, natural antimicrobial agents. These can provide reasonable safety margins for food manufacturing. Sacha inchi has a history of use spanning centuries in South America. The meal produced from Sacha inchi seeds after the extraction of oil (using a mechanical, solvent-free, cold-press process,) contains about 80-85% protein. It includes all nine essential amino acids along with dietary fiber and other essential nutrients such as antioxidants and minerals. Sacha inchi protein meal is appearing increasingly in raw food applications alongside or in place of chia, quinoa or nuts. It provides these formulations with a significantly higher protein content. Because they are not heat sensitive, sacha inchi seeds, toasted whole or ground, also work well as a source of protein and texture in inclusions and toppings for cereal and yogurt products. Hemp protein has a loyal but fairly niche following in the health and natural channels. It has been showing up in protein bars and beverages for the active consumer for several years now. Hemp is low on lysine, but relatively high in L-tyrosine and arginine, and is ideal for blending with lysine-rich proteins, such as those from pea and lentils. In contrast to proteins from other vegetable and cereal sources, potato proteins are considered higher quality. This is because of their high proportion of lysine, an important
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INNOVATE WITH PULSES Create products with package claims like “gluten-free and “non-GMO” and give consumers the vegetable-based protein and fiber they’re looking for. Seize the power of pulses and much more at Ingredion Idea Labs™ innovation centers.
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INGREDIENT CHALLENGES
cation, foaming, and gelling applications. In commercial salad dressings, potato protein increases protein content, without compromising flavor and texture. In ice cream and other thickened dairy products, it can provide the same benefit.
Growing Trends
While soy protein is grand old man of plant proteins, and pea protein trending fast, other legumes such as lupine, fava beans, garbanzos and many more are hitting the mainstream. amino acid not found in the other crops. Patatin makes up about 40% of potato
protein. It has high solubility and works particularly well for texturizing, emulsifi-
The mycelium of Shiitake mushrooms are now being used as a next generation protein source. They provide a sustainable protein that addresses the problems of animal and plant proteins, easily and rapidly cultivated in closed space systems (above and below ground level) using minimal resources. Shiitake-derived protein is a complete protein, as well as highly digestible and loaded with vitamins and minerals. When dried, they can reach as high as 79% protein and have a nearly neutral
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taste and aroma (described as slightly savory or umami). The growing awareness that seeds are a nutrient dense ingredient is driving extraction of proteins from agriculture/plant waste streams such as pumpkin seeds (pepitas). Previously diverted to hog farms, pumpkin seeds are now being dried, shelled and used as whole in breakfast and snack foods. Nature’s Path Foods Inc., makers of healthful cereal and bar products, is incorporating pumpkin seeds as a nutrient and protein boost in its breakfast and snack products. Seven Sundays LLC founder Hannah Barnstable uses pumpkin seeds to boost protein in the company’s muesli cereals and “grab-and-go” Coco Pumpkin Seed Muesli Squares. Barnstable notes that pumpkin seeds “offer the nutritional and culinary benefits of nuts but without the associated allergen issues or the cost.” Pumpkin seeds also are less prone to rancidity compared to peanuts and tree nuts. Extended shelf life in an ingredient and in the finished product translates to tangible bottom-line benefits. Rice protein is a new entry via the market shift from fauna to flora. Historically associated with starch and carbohydrates is rice becoming valuable for its protein, a by-product of rice syrup processing. The continually rising costs of other protein sources, the increasing vegan market, growing awareness of whey and soy protein allergies, and the long history of rice as a trusted grain (especially for babies and the elderly) are paving the way for rice proteins. Sprouted brown rice protein offer an additional advantage. Seed germination or sprouting leads to beneficial nutritional changes most notably in the benefit of a more balanced amino acid profile than that found in rice. Sprouted brown rice protein, as opposed to conventional rice protein, is comparable to that of whey, casein, and egg protein in its protein values. Historically, it was believed that rice protein did not measure up to whey, casein,
NOVEMBER 2016
egg, or even soy protein. But research in recent years has shown that rice protein is just as nutritionally beneficial as other protein sources. A recent study conducted by the University of Tampa concluded that sprouted brown rice protein resulted in the same muscle building results as whey protein which is a boon to formulators making performance products for people with allergy issues. In addition to the organoleptic advantages of smooth texture, neutral taste, neutral color, and neutral smell, rice protein stays suspended in liquid longer than other rice proteins, which incidentally is not soluble, but finely dispersible. Unlike whey and other dairy proteins, rice protein is allergen-free, offering manufacturers a competitive advantage in the free-from category. Extended shelf life is also a challenge that formulators frequently encounter with the traditional animal proteins and not with plant proteins that are intrinsically wired to last longer. Plant-based proteins allow formulators to design products with less stabilizers and extended shelf lives. While meat, fowl, and seafood proteins still occupy the center of most plates, they are losing their exclusivity of being synonymous with protein in the marketplace. The growing train of novel protein sources and potential replacements are increasing in appeal to the everyday consumer. This trend prefigures a profoundly changed marketplace in which the once “alternative” gain increasing prominence in the mainstream. PF
INNOVATE WITH PROTEIN You can answer demand for vegetablebased protein and sustainably sourced ingredients with our extensive line of pulse proteins and flours. Boost the health appeal of your products with help from nature and Ingredion.
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Kantha Shelke, PhD, is a principal at Corvus Blue LLC, a Chicago-based food science and research firm specializing in industry competitive intelligence, expert witness services, and new product/ technology development and commercialization of foods and food ingredients for health and wellness. She may be reached at kantha@ corvusblue.net.
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R+D APPLICATIONS
Protein Power S O U RCE : © I S TO C K P H O TO / M A RI LY N A
Protein claims, as well as alternate sources of protein, are hot topics in food formulation. Prepared Foods’ R&D Application Seminar speakers discussed various plant proteins as well as protein from native collagen.
Collagen Protein: The Ideal Ingredient for Innovative Food Product Design Native collagen is a high-quality, pure protein derived mainly from bovine and porcine hide and bone, but also from poultry. Native materials are subject to stringent quality control, and suppliers are carefully audited to assure the highest quality family of collagen ingredients—including collagen, gelatin and collagen peptides. The key physical properties of collagen are gel strength/bloom, viscosity, particle size, isoelectric point, melting properties, heat stability and dissolution. It is important to choose the right collagen ingredient for the desired pur-
NOVEMBER 2016
pose. Measurement and specification of these properties is key. “Gelatin, a collagen-derived ingredient, is often used for both its health and nutritional benefits and its functional properties,” explained Jeremey Kaufmann, director of sales, Edible Gelatine, Gelita, in his presentation titled “Collagen Protein: The Ideal Ingredient for Innovative Food Product Design.” The functional properties of gelatin include its uses as a gelling and aerating agent, emulsifier, stabilizer, protective colloid, water binder and adhesive agent. As a gelling agent, gelatin gives a oneof-a-kind mouthfeel with a smooth texture. It is capable of thermos-reversible
gels, provides clarity and promotes flavor release, making it excellent for use in confectionery, desserts and other culinary creations. Collagen protein-enriched gummies resulted in increased protein content; reduced calories and carbohydrates; and a familiar texture and mouthfeel. Gelatin also has superior whipping properties and an elastic texture; promotes foam stability; and is perfect for marshmallows and mousses. In whipped cream cheese, replacing fat with gelatin increased air volume, resulting in a significant calorie reduction, fat reduction and a creamy texture. The emulsifying properties of gelatin help stabilize water and oil systems in dairy spreads, cheese products and creams. In reduced-fat spreads, fat and calories are replaced with air and water and still maintain a creamy, smooth texture. Gelatin also helps stabilize products from water separation, leaving the smooth texture, comparable with other hydrocolloids. It mimics fat well in yogurts, sour cream and salad dressings, with excellent flavor and mouthfeel. As a binder and adhesive agent, gelatin is a low-calorie, low-fat ingredient with excellent flavor and texture for desserts— and also for meats. Kaufmann added that gelatin protects products by controlling crystallization, providing heat-shock resistance; as well as maintaining texture in ice creams and frozen products. Gelatin
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does interact with some other ingredients, notably in combinations with starch, where a unique Features Collagen Gelatin Collagen Peptides texture and improved heat Firm gel—short texture Firm to soft No gel stability is found. With Gelling & thickening gel–elastic texture pectin and carrageenan, gelatin adds a softer, short- Water binding Excellent Very good Good er texture. Gelatin with Emulsifying & foaming Good Very good Good gum Arabic is useful in Cohesiveness/Adhesiveness Very good Very good Very good pastilles and in encapsuVery good Very good Very good lation. It also strengthens Compatibility in food systems glucose syrup at low conS O U R C E : G E L I TA centrations, with varying results, depending on the syrup used. Collagen ingredients range in molecular weight along with their functional properties, but all are fat-, cholesterol- and Collagen peptides are carbohydrate-free, and pure, high-quality protein sources. further processed from tion, and protein claims are being used gelatin with an enzymatic process re“And consumers also have a concern for positioning combinations of grains sulting in a cold water-soluble ingrefor the environment,” discussed Margafor higher quality protein. dient with a smaller molecular weight. ret Hughes, sales and marketing, Best Protein Digestibility Corrected AmiKaufmann ended by saying that “a fine Cooking Pulses Inc., in her PF presentano Acid Score (PDCAAS) is the official powder, collagen peptides have exceltion titled “Maximizing Quality Protein method for determining protein qualilent solubility, even in high concentraUsing Complementary Plant Proteins.” ty in the US. A value of 1 or less is caltions, with applications in protein for“Because there are more emissions culated and indicates to what extent the tification, viscosity and binding, [and of greenhouse gases from animal proprotein in a food is digested, absorbed they are] ideal for beverages.” teins, a number of consumers are turnand made available. ing to plant-based proteins in their diets,” “Essentially, it is a multiplier,” stated “Collagen Protein: The Ideal Ingredient Hughes continued. Consumer protein Hughes, “the closer to 1, the better the for Innovative Food Product Design,” needs can be met with vegetable-based quality of protein.” The PDCAAS is deJeremey Kaufmann, director of sales, proteins when combining cereal and pulse termined by multiplying the Limiting Edible Gelatine, Gelita, 712-943-1619, flours to increase plant protein quality. Amino Acid (LAA) by the True Protein jeremey.kaufmann@gelita.com In fact, as far back as the March 1918, Digestibility. (LAA)(TPD) = PDCAAS. —Summary by Elizabeth Pelofske, according to a USDA Farmers Bulletin, The LAA score identifies the greatContributing Editor Use of Wheat Flour Substitutes in Bakest essential amino acid deficiency in a ing, Americans did not rely on wheat product compared to a reference indisalone for bread-making, but were told Maximizing Quality Protein pensable amino acid pattern. that abundant crops of corn, rice, poUsing Complementary Plant By combining pulses and cereals, tatoes, oats, barley, buckwheat, kafir, Proteins the essential amino acid content of milo, feterita, peas, beans and peanuts Consumers are interested in foods conthe protein is improved, increasing could be used in larger or smaller quantaining whole grains, fiber, protein and the PDCAAS. For example, a tratities in place of wheat flour for bread. calcium, according to surveys done by the ditional formula for 100% durum The bulletin advised that these breads International Food Information Council semolina pasta can be reformulatwould have more nutritive value than if from 2012-2014. Lower allergenicity, no ed with 25% lentil flour and 75% made from wheat flour alone. GMOs and clean labels, which can mean durum, with a 13-25% lower onConsumption of grain is showing inanything from natural to local to organic farm carbon footprint, according creasing evidence in disease risk-reducor even fresh, are also of interest.
Functional Properties of Collagen Ingredients
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R+D APPLICATIONS
Nutritional Profile of Pulses and Cereal Grains (g/100g dry weight basis) Protein
Fat
Carbohydrate
Fiber
Peas
23
1
60
16
Beans
23-26
1-2
67-71
17-28
Lentils
26
1
60
14
Chickpeas
22
7
69
19
White rice
8
1
90
1
Brown rice
9
3
83
4
Wheat
15
3
83
13
Oats
18
8
72
12
‘good source’ of protein,” according to Hughes. Adding pulse flours to wheat increases the PDCAAS from near 0.40 to between 0.7-0.8, closer to the highest quality of 1. Protein labeling regulations in the US require protein to be rounded to the nearest 1 gram, and the % Daily Value (DV) is based on the amount of high-quality protein, using PDCAAS. A “good source” of protein claim requires at least 10% of the DV of high-quality protein to be present per serving of food. “Excellent Source” claims are allowed for protein at a minimum of 20% DV per serving. PF
SOURCE: BEST COOKING PULSES, INC.
By combining pulses and grains, the amount of quality protein and PDCAAS can be increased, allowing for potential protein claims on the food. to unpublished results from the Agriculture and Agri-Food Canada, and the USDA ARS in 2010.
“The reformulated pasta also has a 100% increase in fiber, a 25% increase in protein and now qualifies for a
“Maximizing Quality Protein Using Complementary Plant Proteins,” Margaret Hughes, sales & marketing, Best Cooking Pulses Inc., 204-297-6146 (cell), margaret@bestcookingpulses.com —Summary by Elizabeth Pelofske, Contributing Editor
ABSTRACTS
Performance Peptides
Clean Label, Ancient Grains
Building on years of expertise, Gelita’s new Collagen Peptides ST products provide new physiological functionalities and technological functionalities. They deliver improved process performance—namely less dust during handling, fewer clumping issues during dissolution, improved wettability and higher bulk densities. For the customer, this means improved production, optimized machinability and the ability to develop new and exciting products. Potential applications include the fortification of clear, high-protein gummies with a protein content of up to 35%; or as a nutritious binding agent in cereal bars or coated products. The optimized bulk density means it’s now possible to significantly increase the amount of Bioactive Collagen Peptides that for example can be included in a hard capsule shell. Depending on the product and process requirements, viscosity and drying times can be adjusted to provide optimal results. New ST products are non-allergenic and also can be used to achieve a clean and clear label.—Gelita, www.Gelita.com
Ardent Mills used the IBIE show to profile several grain-based industry solutions. They include New Simply Milled, a line of clean label flours with no bleach, bromate or other additives; Ancient Grains and New Heirloom Wheats, a broad portfolio including Quinoa and new additions including Organic Spelt and Triticale; and new Sprouted Wheat and New Sprouted Wheat Blends. This new offering delivers convenient Sprouted White Spring Whole Wheat Flour with national scalability and for any application as well as new blends made with Sprouted Wheat. IBIE show attendees also toured Ardent Mills’ Mobile Innovation Center, a state-of-the art test kitchen that delivers on-site culinary creativity, consumer insights and R&D technical support to customers—right at their own front doors.—Ardent Mills, www.ardentmills.com.
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Extend Shelf Life Delavau Food Partners’ Encore ingredients deliver shelf-life extension with mold inhibition, clean label solutions, and a con-
NOVEMBER 2016
ABSTRACTS
sistent, quality eating experience. Food brands turn to Delavau to develop or reformulate products with one or more objectives in mind—such as mold inhibition, anti-staling, strength, extensibility, clean label, and more. Delavau’s Encore line includes Encore Fresh, with antimicrobial functionality; Encore Soft, an anti-staling ingredient; Encore Soft AM, which combines Encore Fresh and Encore Soft benefits; Encore Strong, a dough conditioning ingredient; Encore Relax, a processing aide for pizza and other doughs; and Encore Plus, a clean label solution that delivers shelf life extension and anti-staling benefits.—Delavau Food Partners, www.DelavauFood.com.
ucts,” says Nancy Stachiw, director, Applications Development, ICL Food Specialties. “We are excited to feature our new innovative functional ingredient systems for building texture into vegan food product development. From mayonnaise to dips, dressings and sauces, ICL Food Specialties’ new vegan, all-in-one system is free from eggs, soy, lactose, allergens and gluten—without sacrificing taste or the expected texture that consumers demand.” Additionally, ICL featured a new sparkling clear whey product for fortifying acidic beverages with unexpected features.—ICL Food Specialties, www.iclfood.com.
Organic, Non-GMO Add Fiber, Cut Calories Ingredion offers low cost-in-use dietary fibers for manufacturers wanting to easily add fiber to foods. New VERSAFIBE dietary fibers provide fiber fortification and calorie reduction in pastas, baked goods and extruded products—all with little to no impact on product texture, flavor and color. VERSAFIBE 2470 and 1490 dietary fibers are versatile, process stable, insoluble resistant starch ingredients that can deliver fiber and help reduce calories and carbohydrates in low moisture applications such as breads, crackers, cookies, pastas, noodles and extruded products. This helps finished foods stand out with claims such as “good source of fiber” or “excellent source of fiber” as well as “gluten-free.” Due to the products’ low water holding capacity, the modified food starches have little to no impact on product processing. —Ingredion Incorporated, www.ingredion.us/versafibe
Protein & Texture Consumers are interested in food and beverage options with simpler ingredient statements. ICL Food Specialties put a delicious spin on this trend at SupplySide West. “This conference and exposition is known for highlighting new trends with healthy enhancement and healthy reduction in food and beverage prod-
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Bunge introduced Whole Harvest USDA certified organic soybean oil and Non-GMO Project Verified milled ancient grains at the 2016 SupplySide West and IBIE shows in Las Vegas. Bunge’s introduction of Whole Harvest USDA certified organic soybean oil expands upon the brand’s existing range of Non-GMO Project Verified soybean oil, canola oil and pan sprays. Bunge’s new line up of Non-GMO Project Verified milled ancient grains — including millet, sorghum, and quinoa — adds to its range of NonGMO Project Verified milled corn and rice ingredients. In this area, the company is differentiating its ancient grain portfolio by utilizing its milling capabilities to offer a wide variety of ingredients that perform across many food applications.—Bunge North America, www.BungeCreativeSolutions.com
Optimize Cheese Production DuPont Nutrition & Health’s new Danisco CHOOZIT brand cheese cultures—CHOOZIT ST 20 and CHOOZIT PC FAST—are designed to optimize production and consistently produce high-quality soft-ripened cheese. Controlling acidification and rind formation times are essential in making consistent, high-quality, soft-ripened cheese. CHOOZIT ST 20 and CHOOZIT PC FAST cheese cultures address these challenges.
NOVEMBER 2016
CHOOZIT PC FAST cultures offer more rapid development of stable white rind, enabling packaging to begin earlier. And CHOOZIT ST 20 cultures offer direct vat inoculation in the milk with an early and controlled acidification to achieve desired cheese texture.—DuPont Nutrition & Health, www.food.dupont.com.
Non-GMO Project Verified As demand for non-GMO food rises, Cargill has for the first time taken the step to gain Non-GMO Project Verification for three of its food ingredients. Cargill’s erythritol, cane sugar and high oleic sunflower oil are now Non-GMO Project Verified and commercially available. Cargill took this action to help food and beverage manufacturers, and foodservice operators meet the growing demand for non-GMO products and satisfy consumers’ preferences.
“Consumer demand for non-GMO food and beverages is growing, and Cargill is responding,” says Mike Wagner, managing director for Cargill Starches and Sweeteners North America. The Cargill high oleic sunflower oils receiving Non-GMO Project Verification include: • Clear Valley® High Oleic Sunflower Oil • Clear Valley® Expeller Pressed High Oleic Sunflower Oil • IngreVita™ High Oleic Sunflower Oil —Cargill Incorporated, www.cargill.com
Low-, No-Sugar Food and beverage product developers can now achieve the deepest level of sugar and calorie reductions with PureCircle’s newest Zeta set of stevia ingredients. These ingredients are made with steviol glycosides with more sugar-like taste, such as Reb M, Reb D, and others—making them ideal for low to zero calorie formulations. These products provide statistically superior ratings in expert sensory taste tests compared to Reb A and outperform blends of Reb D and Reb M. These products are made possible by advances in the PureCircle Stevia Agronomy Program and the company’s patented extraction process.—Pure Circle, www.purecircle.com
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PREPARED FOODS CLASSIFIED EQUIPMENT FOR SALE
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SERVICES
INGREDIENTS
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Member of
beverage market & media leader STEVE PINTARELLI southern CA | NV region (949) 600.8092 pintarellis@bnpmedia.com market & media leader MARK TISDALE food & beverage manufacturing (847) 964.0363 tisdalem@bnpmedia.com
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PREPARED FOODS Volume 185, Issue 11 (ISSN: Print 0747-2536 and Digital 1558-2906) is published 12 times annually, monthly, by BNP Media II, L.L.C., 2401 W. Big Beaver Rd., Suite 700, Troy, MI 48084-3333. Telephone: (248) 362-3700, Fax: (248) 362-0317. No charge for subscriptions to qualified individuals. Annual rate for subscriptions to nonqualified individuals in the U.S.A.: $201.00 USD. Annual rate for subscriptions to nonqualified individuals in Canada: $242.00 USD (includes GST & postage); all other countries: $256.00 (int’l mail) payable in U.S. funds. Printed in the U.S.A. Copyright 2016, by BNP Media II, L.L.C. All rights reserved. The contents of this publication may not be reproduced in whole or in part without the consent of the publisher. The publisher is not responsible for product claims and representations. Periodicals Postage Paid at Troy, MI and at additional mailing offices. For SINGLE COPY SALES OR BACK ISSUES ONLY: contact Ann Kalb at (248) 244-6499 or KalbR@bnpmedia.com. POSTMASTER: Send address changes to: PREPARED FOODS, P.O. Box 2144, Skokie, IL 60076. Canada Post: Publications Mail Agreement #40612608. GST account: 131263923. Send returns (Canada) to IMEX Global Solutions, P.O. Box 25542, London, ON, N6C 6B2. Change of address: Send old address label along with new address to PREPARED FOODS, P.O. Box 2144, Skokie, IL 60076. For subscription information or service, please contact Customer Service at: Phone (847) 559-7399. Fax (847) 763-9538.
WHAT ARE YOUR PEERS THINKING? Low sodium… Low fat… Low calories… …and still loved by kids?
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INDEX COMPANY
URL
ADM/Archer Daniels Midland Company
PAGE
ADM.com
COMPANY
URL
PAGE
17
Hormel Foods
hormelspecialtyproducts.com
25
ADM/Matsutani LLC webinar
http://webinars.preparedfoods.com
40
House Foods
house-foods.com
36
Albion Laboratories
AlbionMinerals.com
10
ICL Performance Products
iclfood.com
58
American Egg Board
RealEggs.org
1
Ingredion
ingredion.us
Avure Technologies
avure-hpp-foods.com
13
Kalsec, Inc.
kalsec.com
37
Bay State Milling Company
baystatemilling.com
22
Kikkoman Sales USA, Inc.
kikkomanusa.com/foodmanufacturers
65
Brenntag North America, Inc.
brenntagnorthamerica.com
Lactalis Culinary
516-527-6466
21
Lee Kum Kee
LKK.com
14
16
Mother Murphy’s Flavors
MotherMurphys.com
30
Packaging That Sells Conference
packagingthatsells.com
28
Church & Dwight Co., Inc./Arm & Hammer
ahperformance.com
IFC
57, 59, 61
7
Clarkson Grain
(217) 763-2861 x:140
DuPont Nutrition & Health
dupont.com/itswhatsinside
Food Ingredient Solutions, LLC.
foodcolor.com
41
PFs’ NPC and R&D Conference Thank You
Fuchs North America
fuchsna.com
20
Request Foods
requestfoods.com
24
Furmano Foods
Furmanosbeans.com
Riviana Foods, Inc.
RivianaIndustrial.com
23
GELITA USA
gelita.com
54
SaltWorks
seasalt.com
47
Glanbia Nutritionals
GlanbiaNutritionals.com
50
Siemer Specialty Ingredients
siemersi.com
39
Gold Coast Ingredients
goldcoastinc.com
IBC
Synergy Flavors
synergytaste.com
Golden Peanut and Tree Nuts
goldenpeanut.com
55
TIC Gums
ticgums.com
Hilmar Ingredients
hilmaringredients.com
56
Virginia Dare
virginiadare.com
Hiperbaric High Pressure Processing
hiperbaric.com
35
Wacker Chemical Corp.
wacker.com/socialmedia
5
3
PreparedFoods.com
42
8
26
OBC
15
©
Boldfaced companies offer detailed product specification data in the 2016 Food Master to assist you. PREPARED FOODS provides this index as a service to readers. The publisher does not assume any liability for errors or omissions. 72
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