Plant Proteins on the Rise Small Steps towards Less Salt The Up-and-Coming in Food ‘Spraying’ Health
WWW.HOLLANDFOODINNOVATIONS.COM NOVEMBER 2015
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HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4 Publishing Company MYbusinessmedia Essebaan 63c, 2908 LJ Capelle a/d IJssel P.O. Box 8632, 3009 AP Rotterdam, the Netherlands T +31 10 2894078 Publisher Suzanne Wanders T +31 10 2894017 / E s.wanders@mybusinessmedia.nl Editor in Chief Willem-Paul de Mooij T +31 10 2894065 / E w.mooij@mybusinessmedia.nl Editors Dionne Irving (MYbusinessmedia) Florentine Jagers op Akkerhuis (Food Valley NL) Mariska Buitendijk-Pijl (MYbusinessmedia, copy editor) Translation Mariska Buitendijk-Pijl (MYbusinessmedia) Mischa Hoyinck (Food Valley NL) In Cooperation with Jolanda Wels and Anne Mensink, Food Valley NL Sales Monique van Neutegem T +31 6 50449402 / E m.neutegem@mybusinessmedia.nl Anneloes Veerman T +31 6 12707014 / E a.veerman@mybusinessmedia.nl Jan Willem Goed T +31 6 53107699 / E j.goed@mybusinessmedia.nl
10.
Looking for proteins with technical functionality . . . . . . . .
Marketing Job Scheepers T +31 20 4602237 / E j.scheepers@mybusinessmedia.nl Advisory Board Charon Zondervan, Programme Leader Healthy and Delicious Foods, Wageningen UR Food & Biobased Research Maarten Schans, Sector Specialist Agri&Food Netherlands Foreign Investment Agency Koos Oosterhaven, Business Manager NIZO Food research Arthur Vernooij, International Business Developer FME/NAFTC Niek Snoeij, Managing Director Healthy Living TNO Anne Mensink, Manager International Relations & Projects Food Valley NL Design Colorscan, www.colorscan.nl Printing Company Drukkerij Roelofs, Enschede Copyright Copyright rests with the publishers. All rights reserved. Subscriptions Holland Food Innovations is published four times a year. For questions about subscriptions and delivery or to change your address, please call +31 10 2894008 or send an e-mail to klantenservice@mybusinessmedia.nl. Subscription rates: â‚Ź 49.95 per year, excluding VAT (6%), international shipping fees and an administration fee of â‚Ź 3.95. Subscriptions are renewed automatically. To cancel your subscription, please notify our customer service department in writing no later than three months before the renewal date of your subscription.
16.
Food Valley Award for Peeze Coffee Roasters . . . . . . . . . . .
22.
Fortified meals for the elderly . . . . . . . . . .
This magazine is developed by MYbusinessmedia (MBM) and Food Valley NL. MBM is an established publisher of food trade journals, among which VMT, in the Netherlands and Belgium. Food Valley NL is a leading guidance and support partner that connects companies from all over the world to innovative companies and knowledge institutes in the Netherlands.
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CONTENTS
FOREWORD
Innovation 4
Spotlight on Innovation
16
Winner of the Food Valley Award
19
Sustainable, Healthy, Delicious
Open Innovation to the Max
Health
The time when companies simply had to have a large
14
On the Road to Better Gut Health
in-house R&D division to implement a successful
22
‘Spraying’ Health
innovation strategy is behind us. Companies in the food industry – large and small – are now taking part in all kinds of open and closed networks because they
ality . . . . . . . .
Product Formulation
have increasingly come to realize that the challenges
7
Small Steps towards Less Salt
they face are too great to tackle on their own.
10
Homing in on Vegetable Proteins
24
Using Vegetable Fibers
My personal observation is, that companies for which operational excellence has been central to their way of working, stand to gain much in these networks by building inclusive models of cooperation, by sharing more knowledge and by seeing both joint and own R&D as two branches of the same tree. That transparency works well, especially in innovation networks, has been proven by multiple Dutch networks in which companies and knowledge institutions create and execute R&D and innovation agendas together. As long as “first-to-market” remains the most important weapon to economic growth for the food industry, it makes more sense to use the strength in “getting results quicker together” and to leave the fear of sharing intellectual property behind. Dutch networks have shown that working together in a competitive environment can and does work. C. (Charon) Zondervan, Programme Leader Healthy and Delicious Foods, Wageningen UR Food & Biobased Research
24.
Reducing waste and adding fiber . . . . . . . . . . . . . .
Cover: Plant-based proteins can serve as an egg substitute in bakers’ confectionery.Nutri-Pulse e-Cooker
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INNOVATION
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
Spotlight on innovation Dutch businesses are continually developing new concepts, research methods and packaging solutions. The website www.dutchfoodinnovations.com puts the spotlight on the latest innovations from the agri-food industry. Take a look at five of the latest innovations.
Modular Microwave Packaging
04
Listen to the Tongue NIZO food research has developed ‘acoustic tribology technology,’
Shieltronics has
a method that records and analyzes the sound of the human tongue
released a new gener-
rubbing against food. The resulting information can be used to pre-
ation of Shieltron
dict the sensory effects of food products. Acoustic tribology is
Foils, which are used
non-invasive, measures in real time and the instrument can be
to selectively shield
used directly on the human body without the need to precondition
chilled pre-packaged
or prepare the surface. When formulating low-fat or low-carb
food from micro-
products, developers must compensate for significant changes in
waves. The patented
mouthfeel. Traditionally, the changes in viscosity and tribology
foil can be applied as
were determined by
an in-mold label
standard rheology
(IML), a lidding seal foil, or in pouches to create customized and
measurements on
compartmentalized packaging solutions for chilled convenience
plastic or stainless
food. Shieltronized packaging can offer active microwave shielding
steel surfaces. This
capabilities ranging from five to one hundred percent. Among the
did not satisfactorily
benefits of the new multi-layer foil is its ability to deliver oven-
approach a live
quality meals from the microwave in just four minutes. It also
human tongue.
maintains ingredients’ taste, texture, and nutritional value. Its bar-
Acoustic tribology
rier properties keep meals fresh for up to 21 days. A current appli-
provides objective
cation is CuliDish, a modular food container system with shielded
information about
in-mold labels and lidding foil that provide various degrees of
the roughness, stickiness and structural coarseness of any food
microwave shielding. One of the benefits of CuliDish modular
(fluid, semi-solid and solid). This information can create a better
meal trays is that manufacturers have total flexibility in meal com-
understanding of the crucial steps that need to be taken in product
position. A single tray containing salads, vegetables, sauces, and
development and hence help accelerate the process. It may also lead
meat or fish can be microwave-heated, with each component
to the application of new ingredients to provide a specific mouth-
reaching exactly the desired temperature. Another benefit is that
feel.
various components can be filled at different times and production
...........................................................................................www.nizo.com
locations, which can result in cost reduction. ............................................................................... www.shieltronics.com
04-05_HFI04NWS_spotlight.indd 4
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Measuring Beneficial Substances in Fresh Produce Koppert Cress and Qfood have developed a self-administered rapid test for measuring levels of beneficial substances in fruit and vegetables. The new test, called Lumos, can determine a substance level in fifteen minutes. By comparison, a laboratory test usually takes several days. The test was initially designed to measure sulforaphane levels in BroccoCress, a sprout in the Brassica family. Sulforaphane is an anti-oxidant that has a positive effect on ulcers. Its potentially anti-carcinogenic properties are currently being evaluated. Two BroccoCress sprouts contain the same amount of sulforaphane as 100 grams of raw broccoli, 200 grams of stir-fried broccoli, or 300 grams of cooked broccoli. The new test enables growers to put the verified sulforaphane content on their product label. The test can also measure other beneficial substances, such as lycopene in tomatoes and carotene in carrots. .........................................................................................................................................www.koppertcress.com
Online Database of Bacterial Sporulation TI Food and Nutrition introduces SporeWeb, an online scientific database that combines interactive reviews with a focus on a single bacterial process. This database is intended to serve as a reference tool for (studying) sporulating bacteria, such as Bacillus subtilis and Clostridium spp. Mild processing technologies have become very popular as they preserve food products’ sensory and nutritional quality. The downside is that some micro-organisms can survive these treatments. Therefore, it is imperative that the food industry understands the stress responses in pathogens and the heterogeneity in these responses. This can yield new strategies to ensure food safety. SporeWeb is easily accessible, up-to-date and free. It provides answers to a wide range of questions posed by the industry, academia, and other parties interested in spore-forming bacteria. It gives food manufacturers in-depth information on the bacterial
Brewing Enzyme for Gluten-free Beer
sporulation process, sparing them the cost of hiring external expertise. The database will facilitate communication between scientists and non-scientists in researching spore-forming bacteria. A better understanding of sporulation and germination, and spore charac-
DSM’s Brewers Clarex is a new brewing enzyme that can eliminate
teristics and behavior can help the industry develop more effective
the costly and environmentally damaging cold stabilization process
strategies for combating bacterial spores in food products.
used in brewing. The enzyme naturally increases maturation pro-
................................................................................................www.tifn.nl
duction capacity and shortens processing time. Using this enzyme can reduce costs by 100,000 euros per million hectoliters of beer and carbon emissions by up to eight percent. Brewers Clarex can also be used to create gluten-free beer from gluten-containing grains. Proline Specific Endo-protease, the active ingredient in Brewers Clarex, breaks down the gluten in malted barley. Brewers Clarex can give brewers a competitive advantage in markets with a growing demand for gluten-free beer, such as the United States. ........................................................................................... www.dsm.com 05
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HEALTH
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
Small Steps towards Less Salt Salt reduction is and will continue to be an important topic for the food industry. Substitute ingredients and technologies to enhance salt perception are available. Reformulation will continue to be necessary to achieve a product with a similar taste. Nonetheless, more needs to be done in order to increase consumer awareness about salt reduction.
does not necessarily work for another,” explains De Kok. The best-known and easiest way is to replace sodium chloride with potassium chloride (KCl). The disadvantage of this is that you get the bitter aftertaste of potassium at high concentrations. Adjusting the recipe or adding a masking agent can compensate for off-flavors. “Adding a mask-
The World Health Organization (WHO)
pal Scientist at contract research center
ing agent usually results in an extra ingredi-
recommends consuming no more than five
NIZO food research. The research center
ent on the label. Some food companies are
grams of salt a day. At present, consumption
participates in a variety of research projects
keen to avoid that.”
is still nine to twelve grams a day on aver-
on salt reduction.
R&D Manager Marian Verbruggen at
age. Excessive salt intake is associated with
Ruitenberg Ingredients, a developer of
developing high blood pressure and cardio-
Salt Substitutes and Clean Label
functional concepts for the food industry,
vascular diseases. “The downside is that salt
Various strategies can be used to reduce
states that partly replacing sodium chloride
- sodium chloride - is dirt cheap. Which
sodium content: substitute the salt or en-
with potassium chloride works very well
means that as things currently stand, foods
hance the flavor of the salt present or salt
indeed in some products. Ruitenberg devel-
containing an alternative to salt are always
perception (see the Pyramid of Salt Replace-
ops such products as hearty fillings for meat
more expensive,” says Peter de Kok, Princi-
ment). “What works for one product group
and bakery products. “The bitterness
Ruitenberg develops products with potassium chloride as hearty fillings for meat and bakery products.
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HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
HEALTH
terms of flavor. Hence we are looking at the composition and texture of the product so as to maximize the perceptibility of the salt. What is more, you can also enhance the intensity of salt perception using aromas. The advantage is that these are almost always natural substances, meaning it is still possible to keep a clean label. One disadvantage is that an aroma is product-specific.” Another possibility when it comes to for-
Courtesy of NIZO food research.
mulating a product with less salt is to enhance the contrast. This means that the salt concentration is distributed unevenly through a product, as a result of which the taste receptors do not perceive a continuous flow of salt, but rather variations in salt. Just as you do not perceive the ‘flickering’ from a fluorescent light or film, it ensures
The level of complexity of salt reduction.
enhanced perception of a salty taste. De Kok states that this solution works better in of KCl can sometimes be offset by reformu-
taste remains comparable with that of the
drier products. This principle was tested for
lating or adding an extra flavor component.
original product. Zandstra cites the dry
bread in a major research project. Some lay-
The costs do not always have to be higher
instant soup product Cup-a-Soup as an
ers contain more salt, others less. The over-
than those of the original product.”
example, for which Unilever reduced salt
all salt content is lower, but salt perception
content by eighteen percent in one go. “In
remains the same. Bread is a suitable
Gradual Adjustments
one week, we received noticably more com-
product for such technology. “Its structure
According to De Kok, finding a solution
plaints, especially regarding taste. This
enables the contrast to be maintained,
that will reduce salt content by fifty per-
unlike products
cent and yet retain similar flavor, texture
with a higher
and shelf life is still possible. “If a company has decided to the reduce salt content in its products, the first question is: how
‘The more you reduce salt, the more high-tech the solutions’
much of a reduction are you aiming for?
where the contrast is soon neutralized. Bread’s short
The rule is that the more you wish to reduce
showed us this was a step too far and that
shelf life also ensures the contrast remains
salt content, the more ‘high-tech’ the solu-
it is important for us not to proceed with
intact throughout the consumption period.”
tions will need to be,” says De Kok. The best
salt reduction too quickly. Together with
strategy to start with is to reduce salt con-
our chefs, dieticians and the consumer, we
Salt Reduction in Practice
tent in small steps, so as to enable the con-
have adjusted the flavor of the product
Verbruggen develops new recipes with less
sumer to gradually adjust to the less salty
using flavor enhancers.”
salt at the request of her customers. “Salt substitutes can also be used in the hearty
taste. That is also the strategy of multina-
08
moisture content
tional Unilever. Science Leader Consumer
Enhancing Flavor or Contrast
fillings and yeast-free doughs we develop.
Science at Unilever, Liesbeth Zandstra,
If a salt substitute is insufficient, another
One works better than the other, but in gen-
states that it is possible to get consumers
possibility is to enhance perception of the
eral we are able to construct a new formula-
accustomed to a less salty taste. “We have
salt present in the product. “In some prod-
tion around another source of salt. Substitu-
already achieved considerable reductions in
ucts, eighty percent of the salt is ingested
tion at a ratio of one to one is usually not
salt content in our products and our inten-
without the consumer tasting it,” explains
possible.” In formulations for savory snacks,
tion is to continue with this in small steps
De Kok. “Which is a real shame, as you
Verbruggen uses extracts or aromas to
of between five and fifteen percent, depend-
could get by with a lot less salt if the salt in
enhance salt perception. One point requir-
ing on the product.” It is important that the
the product was actually perceptible in
ing attention is that sometimes the sodium
07-09_HFI04ART04_Salt_Reduction.indd 8
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content in a food is not just down to salt. “Baking powder often provides sodium in the form of sodium bicarbonate. Therefore, sometimes alternatives are also needed for ingredients other than salt.”
Pioneers in Salt Reduction Verbruggen does note that, despite the fact that Ruitenberg has developed a product that tastes good, some companies are waiting to introduce low-salt products until they genuinely have to do so because of legislation. “Everyone is working on salt reduction, but sometimes they wait for others to make the first move, with few excep-
In Brazil, Unilever has successfully introduced a reduced salt stock with the label ‘more taste, less salt’.
tions. Still, for some companies, being a pioneer is part of their corporate philosophy and they are keen to introduce prod-
Phases of Behavioral Change
Legislation and the Government
ucts with lower salt content.”
Research shows that consumers associate a
The role of government is also crucial with
One of these pioneers is the aforementioned
‘reduced salt’ label with diminished flavor.
regard to reducing the quantity of salt in
Unilever. The company has been working
Consequently, the major challenge will be
foods. Governments from countries such as
on reducing salt in its products since as far
to find ways to promote reduced salt
the United Kingdom and South Africa are
back as 2003. In 2010, Unilever launched
products to the consumer in a way that
leading the way when it comes to education
the Unilever Sustainable Living Plan, incor-
motivates them to buy these products. Fla-
and legislation. In the UK, numerous salt
porating such things as specific targets for
vor preservation is essential during refor-
reduction programs have been initiated by
salt under the ‘Food’ pillar. The company
mulation and the communication on the
the government to raise awareness among
aims to have 75 percent of the global Foods
packaging also plays an important role in
consumers about salt reduction. The South
product portfolio have salt contents that
this regard. In addition, consumers around
African government even drew up legisla-
enable a maximum daily salt intake of five
the world respond differently to a label,
tion to encourage salt reduction in 2013.
grams by 2020, as per the WHO recom-
notes Zandstra. “The wrong communica-
The requirements are stringent, says Zands-
mendation. In 2014, 62 percent of the
tion can mean that a consumer adds more
tra. “In some products, salt content will
Foods product portfolio in the Benelux
salt to a meal at home than the industry
need to have been halved by 2019.” Legisla-
region measured in terms of volume met
took out of it.” In Brazil, Unilever successful-
tion is focusing on a whole range of
this target. When setting the targets, the
ly introduced a reduced salt stock with the
products, such as bread, cereals, processed
multinational took into consideration the
label ‘more taste, less salt’. “Across the globe,
meat products and snacks. Unilever has
way in which consumption of its products,
we are adapting communication to the
already tested a low-salt chicken stock on
including soups and sauces, contributes to
phase of behavioral change the consumers
the South African market.
the consumer’s salt intake in general.
there are in,” explains Zandstra. Research
In order to achieve salt reduction across the
According to Zandstra, consumers can get
carried out by Zandstra reveals that com-
world, governments, retailers, consumers,
used to a different taste in a food if they are
munication based on emotion (‘More taste,
restaurants and the food industry will have
exposed to it often enough. She cites the
less salt and kids will love it’) works well,
to cooperate so as to fulfil the standard set
example of semi-skimmed milk. “It is now
but primarily in consumers who are already
by the WHO. “It will take time,” says Zand-
completely normal to drink semi-skimmed
very careful about how much salt features
stra. Unilever publishes an annual update
instead of whole milk in the Netherlands,
in their diet. “In Germany, for instance,
on its progress. “We also do so to share our
even though the lower-fat version was ini-
consumers have not even started looking at
experiences, thereby enabling us to jointly
tially regarded as watery.” Apart from having
salt reduction, whereas British consumers
tackle the issue of salt reduction.”
to get used to a different taste, targeting con-
are far more aware of the benefits of lower
sumers with communication on salt reduc-
salt intake, making them far more open to
tion plays an extremely important role.
products that are lower in salt.”
07-09_HFI04ART04_Salt_Reduction.indd 9
• DIONNE IRVING •
09
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PRODUCT FORMULATION
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
Homing in on Vegetable Proteins Throughout the world, it is generally accepted that a more plant-based diet is better for both people and planet. The Netherlands is one of the countries that has strongly invested in this area. For that reason, foreign partners are showing increasing interest in working with the Netherlands when it comes to plant-based ingredients for a growing number of consumers seeking a more plant-based diet.
functional plant-based proteins. “Companies are looking for proteins with technical functionality, such as binding properties, but they are also looking for functionality such as flavor enhancement or salt reduction. A clean label declaring only plantbased ingredients has added value for industry and consumer,” says Willemsen. There are several suppliers of these func-
The figures are well known. With the
products and finished products within the
tional plant-based proteins in the Nether-
world’s population set to hit 9 billion by
spheres of government, science and indus-
lands.
2050, there is a risk of a global protein
try in the Netherlands. This is paying off
shortage. This necessitates better usage of
now,” argues Jeroen Willemsen, director of consultancy firm Food for Impact and
Alternatives to Meat
founder of ‘Het Planeet’, the trade associa-
Apart from functional plant-based proteins
tion for producers of sustainable protein
as an ingredient, various Dutch companies
products. Willemsen notes that it is particu-
are also producing textured meat substi-
larly countries from Northern and Western
tutes, such as:
Europe that are looking for sustainable
∙ Bobeldijk Food Group makes products
alternatives to animal proteins. “Companies are looking for ingredients that have already outgrown the status of being innovative.
based on soy and wheat gluten under the brand name Vegafit. ∙ Enkco Foodgroup supplies a variety of
Suppliers in the Netherlands are capable of
vegetarian products made from lupin
providing the right volumes, quality and
under the brand name Vivera.
reliability.”
∙ FrieslandCampina produces Valess, a vegetarian product based on dairy.
Clean Label
010
∙ Ojah, which produces Plenti from ex-
The lupin protein provides flavor and texture and the same
Demand for plant-based proteins is two-
truded soybean meal, which is solid and
stability as milk protein.
fold. On the one hand it is about textured
sold in the form of slices, chunks or strips,
plant-based protein as an alternative to
with or without added flavor. ∙ Schouten Europe supplies vegetarian
global protein stocks. Throughout the
meat (see box). “Companies such as Enkco
world, organizations are taking initiatives to
Foodgroup (Vivera), Schouten Europe
tap into these stocks. The Netherlands is no
(Goodbite) and Ojah (Plenti) supply more
exception. “In recent years, there has been a
and more of these alternatives to foreign
For more companies and their activities,
considerable level of investment in develop-
parties,” says Willemsen. Secondly, there is
please see www.hetplaneet.nl.
ing plant-based ingredients, semi-finished
marked growth in terms of demand for
10-12_HFI04ART06_Vegetable_Proteins.indd 10
products made of soy and wheat gluten under the brand name Goodbite.
30-10-15 08:27
Plant-based proteins can serve as an egg substitute in bakers’ confectionery.
From Lupins
for several years now. Marketing Manager
Big Market
Frank Food Products, part of Barentz Inter-
Jaap Harkema has particularly noticed
The market for vegetarian and vegan prod-
national, is working on lupin protein as a
increased demand due to the free from
ucts is particularly big in the United States,
substitute for milk protein in such products
allergens and animals trend. “Our potato
says Harkema. Plant-based substitutes for
as ice cream. “The lupin protein provides
protein does not need to be labeled as an
dairy products based on such things as
flavor and texture and the same stability as
allergen and constitutes an alternative to
almonds, oats or rice are extremely popular.
milk protein,” says Carrie Lucassen, the
functional animal proteins such as chicken’s
“Nonetheless, drinks containing these sub-
company’s commercial manager. “The
egg protein, gelatin and milk protein and
stitutes contain very little protein and the
benefit is that lupin has a neutral flavor
allergenic proteins such as soy and gluten.”
protein from oats or rice is not soluble and
compared to other legumes, making it great
gives the product a sandy
for use in ice cream.” It is already being
texture. Adding potato pro-
used in a commercially available product. An Italian retailer has developed a low-fat scooping ice cream containing lupin pro-
‘Adding potato protein ensures nutritional value’
tein as a plant-based emulsifier. The protein
tein ensures nutritional value on par with that of cow’s milk, and it is soluble.” Potato protein can take over the
can also serve as an egg substitute in waffles
role of an emulsifier in alter-
and cakes. “The fact that lupin protein gives
Depending on the pH, shear stress and tem-
native dairy products requiring texture,
the product a different structure compared
perature, the potato protein can serve as an
such as cream cheese. In bread it is a substi-
to one hundred percent egg means this can-
emulsifier, foaming agent or gelling agent.
tute for gluten, albeit partially. “It cannot be
not be done at a ratio of one-to-one.” Hence
Not that the animal proteins can be substi-
substituted one-on-one. Other ingredients
it is possible to substitute up to 25 percent
tuted by potato protein at a one-to-one
are needed to achieve the right volume and
egg in cakes with lupine protein.
ratio. “Gelatin can serve as both a foaming
a good crumb structure, such as starch and
agent and a gelling agent in foam sweets.
hydrocolloids,” explains Harkema. Things
From Potatoes
Potato protein can only fulfil the role of
are going well with Solanic. The company
Another protein in great demand is derived
foaming agent. By offering it combined with
has built a new factory to be operational in
from potatoes. Avebe has been going full
starch, both roles can be fulfilled using
November and will be producing the pro-
steam ahead under the brand name Solanic
plant-based substances,” says Harkema.
tein in line with a patented process.
10-12_HFI04ART06_Vegetable_Proteins.indd 11
011
30-10-15 08:27
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
PRODUCT FORMULATION
The size of the market means that other
closed system. “This means the proteins in
Forced to Reformulate
parties are also homing in on the lucrative
our product stem solely from algae. Our
“The entire market is looking for an alter-
potato protein. Duynie, part of sugar pro-
algae products contain 25 to 36 percent of
native to chicken’s egg protein,” says
ducer Cosun, is working on a different pro-
protein, depending on the type,” explains
Marian Verbruggen, Research & Develop-
cess to that of Solanic to extract potato
Anneke Roes, Marketing and Communica-
ment Manager at Ruitenberg, a company
protein from by-products derived from the
tions Manager at Nutress. Worldwide
that develops such products as hearty fill-
chips and crisps industry. “It is a good busi-
demand for algae, and algae protein in par-
ings for producers of meat or bakery
ness case,” says Derk van Manen, Manager
ticular, has increased rapidly in the last
products. These customers are also asking
Quality & Research at Duynie. “There is a
months, Nutress has noticed. The algae sup-
for vegetarian fillings. “However, there is
big market for plant proteins. We will all
plier sees the industry is in motion and the
not a single alternative that encapsulates
have to keep our noses to the grindstone if
uses of algae, including algae protein, are on
the full range of functionality, which
we are to be able to feed the world’s popula-
the rise. Together with partners, the compa-
means we are forced to reformulate the
tion in the future.” The company is expect-
ny is developing food products with algae.
recipes in order to come up with a decent
ing to release a potato protein onto the
One of these partners recently developed a
product.”
market in two or three years’ time.
beverage for athletes and elderly people containing potato protein and algae. In addition, Nutress also collaborates with the
Nutress produces foodgrade algae (Chlorel-
Topsport restaurant at Papendal to create
la vulgaris and Chlorella sokoriniana) in a
healthy nutrition for athletes.
• DIONNE IRVING •
Nutress BV
From Algae
012
Worldwide demand for algae, and algae protein in particular, has increased rapidly in the last months.
10-12_HFI04ART06_Vegetable_Proteins.indd 12
30-10-15 08:28
ADVERTORIAL
Functional Proteins for Meat Products “Food companies are always looking for ways to improve their product quality, while also increasing yield. To meet these demands, we have developed specific functional proteins for meat products,” says Arjan van Waes, Sales Manager at Sonac and responsible for the product group Functional Proteins. According to Van Waes, the introduction of a functional chicken protein to the market is a unique event.
Sonac has been part of Darling Ingredients
teins, every one of which is a sustainable
since 2014, when this American company
and high-quality ingredient.
took over the Ingredients division of the
For meat product manufacturers, texture,
Vion Food Group. Sonac has production
shape retention, juiciness, moisture reten-
sites all over the world. Our functional pro-
tion and a clean label are key quality
teins are produced from blood, fat, bones
parameters, explains Van Waes. “In addi-
and skins at ten different food grade pro-
tion to those factors, improving yield is also
duction facilities. We offer an innovative,
very important. This usually goes hand in
comprehensive portfolio of functional pro-
hand with an improvement of quality.” Sonac has developed two new functional
“Moreover, due to the protein’s production
proteins that can achieve just that: ValoColl
process, it brings a nice flavor of roast
and Functional Poultry Protein (FPP).
chicken.” According to Van Waes, this protein is a good alternative to soy protein.
ValoColl
“FPP creates a ‘meaty bite’, in contrast to the
“ValoColl is very suitable for manufacturers
rubber-like bite of products containing soy
of hotdogs or mortadella, for example, who
protein.” Like ValoColl, FPP is an emulsifi-
are looking to reduce fat and increase yield,”
er. This improves cooking yield, while it also
Van Waes states. The protein is a collagen
helps the breading to stick more easily to
and a strong emulsifier. “In a pre-emulsion,
the nugget. “This cuts costs for manufactur-
sixty percent of the fat can be replaced by
ers.” Apart from chicken nuggets and other
ValoColl. This also results in cost savings,
emulsified products, FPP is also suitable for
due to the higher prices for fat compared to
tumbled and injected meat products.
the pre-emulsion,” explains Van Waes. As
Both proteins are allergen- and E-number
the protein also binds water, it contributes to
free. Van Waes: “With these functional and
moisture retention. This results in a firmer
allergen free proteins, we offer our clients
texture. “For manufacturers of frankfurters,
solutions to improve the quality of their
this is very important: a frankfurter has to
meat products, while simultaneously
‘snap’. ” For mortadella, firmness is important
increasing their yield.”
as a means of reducing cutting losses. Functional Poultry Protein (FPP)
Sonac
“For meat processing companies looking
T : +31(0)499-364800
for a solid shape in the production of chick-
E: info@sonac.biz
en nuggets, for instance, FPP is a highly
www.sonac.biz
suitable protein,” explains Van Waes.
06-28_HFI04ADV_advertenties.indd 13
30-10-15 08:19
HEALTH
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
On the Road to Better Gut Health At the 2015 Food Valley Expo, visitors caught up with the latest developments in gut health. They heard about innovative technologies for analyzing and modeling the effect of food on the human immune system, and about new ingredients that boost gut health.
capsule, measuring 11 x 26 mm, was originally developed by Philips-spinoff Medimetrics to deliver small amounts of medication to precisely defined locations in the intestines. Medimetrics collaborated with NIZO food research and Wageningen UR to adapt the
Gut micro-organisms play a crucial role in
imbalance in our gut flora, making people
design to make it suitable for studying gut
human health because they support diges-
ill. Research in the 1990s showed that the
microbiota composition and functioning.
tion and help maintain the immune system.
incidence of several diseases, including
The redesigned capsule includes an aspira-
Researchers are discovering new facts about
Crohn’s disease and Multiple Sclerosis, rose
tor and software. Once the IntelliCap arrives
the interaction between the human body
more rapidly after 1950 than could be
in the small intestine, the pump is activated
and gut microbiota.
expected based on genetic factors. Reason-
and starts taking samples from the gut con-
“There is a symbiotic relationship between
ing that the sharp rise could be attributable
tents. Throughout the IntelliCap’s in-body
the bacteria in our gut and how our intes-
to changes in the post-war diet, current
journey, it communicates with a mobile device carried by the test subject. The cap-
‘Improving gut health is a boost for the immune system’
sule continually transfers temperature, pH level and other data. The contents of the capsule are stabilized while still in the test subject’s body, in preparation for analysis once it has been expelled. The new method is a great tool for explor-
tines function,” said Jerry Wells, Professor
research focuses on this question: have the
ing gut health, according to Kardinaal.
of Host Microbe Interactomics at Wagenin-
symbiotic bacteria in our gut fallen victim
Preliminary data suggest that the capsule
gen UR Animal Sciences, during the session
to the modern lifestyle in the West?
can be used to detect the impact of diet on
GI functioning in animal and human health
014
microbiota composition. The method had a
at Food Valley Expo 2015. “Some bacteria
Exploring Gut Health
greater power to distinguish the effects of
appear to have evolved to mechanisms to
NIZO food research is developing new
two diets than stool sample analyses. It is
improve host health, providing themselves a
methods of measurement to study how gut
also less unpleasant as compared to intu-
protected niche where they can flourish.
microbiota work. Alwine Kardinaal, Gut
bation, which was the only way to obtain
Both parties in this symbiotic relationship
Health & Immunity Work Group Leader at
samples from the small intestine in healthy
have established mechanisms to influence
NIZO food research, presented an innova-
subjects.
and regulate, but not harm each other and
tive, non-invasive method for taking micro-
thus ensure their coexistence.”
biota samples from the small intestine. The
Boosting the Immune System
Wells sees a growing number of indications
method makes use of a small, capsule-
A healthy diet can improve gut health, and
that the changes in our diet are causing an
shaped instrument called an IntelliCap. The
gut microbes may support the immune sys-
14-15_HFI04ART07_Gut_Health.indd 14
30-10-15 08:36
Researchers are discovering new facts about the interaction between the human body and gut microbiota.
tem. Ruud Albers of NutriLeads, a startup
health. You can see what happens when
Immunoforce project. “All newborns
developing health promoting food ingredi-
people are sick. Patients lose their appetite,
receive immune factors through the
ents, discussed how polysaccharides isolated
so their intake of healthy substances goes
mother’s milk, but that so-called passive
from plants can boost the immune system
down, and they start feeling even worse. It
immunity is only provided for a short time
and thereby help reduce the number of respi-
is a challenge to break that vicious cycle.
after birth. Then newborn animals and chil-
ratory infections. This insight resulted from
IMPP-1 could be instrumental in that,” says
dren have to build up an immune system of
a comprehensive literature review of the
Albers.
their own, which leaves them vulnerable for
potency of various plant-based substances.
infections until this system is matured, usu-
Initially, it looked like ginseng was a prime
Bridging the Immunity Gap
ally taking weeks to months. Unfortunately,
candidate for developing a health-boosting
Trouw Nutrition, part of Nutreco and active
this is also the period in life that they are
ingredient. Ginseng is an expensive source
in, among others young animal feeds, ani-
facing a lot of stress and infectious pressure.
of polysaccharides, however, because it takes
mal health products, feed additives and pre-
Nutrition could play an important role in
five or six years to grow. According to Ruud
mixes, is cooperating with private and aca-
the development of immune protection.”
Albers, the same functional polysaccharides,
demic partners (infant nutrition company
Within the Immunoforce project, studies
known as IMPP-1, can be extracted from
Mead Johnson Nutrition, NIZO food
were designed to gain more insight into this
commercially grown food crops. He believes
research, and the universities of Utrecht,
process, which included testing of new food
IMPP-1 has potential as a safe, water-solu-
Wageningen and Nijmegen) within the
products and ingredients for their potential
ble, colorless and tasteless ingredient. Nutri-
project Immunoforce. The aim is to provide
to improve gut health. Initial results provide
Leads is collaborating with several partners
a better understanding of how the immune
promising novel leads and the models cre-
(Wageningen UR, NIZO food research, Top-
system works.
ated and used in the project are of high
sector Agri & Food, StartLife and RVO.nl)
“Shortly after birth, all animals and infants
importance for ongoing and future studies
on the development of this ingredient.
have to deal with an immunity gap,” said
on health and immune development.
“We think there is great potential for boost-
Mark Bouwens, Senior Researcher at Trouw
ing the immune system by improving gut
Nutrition R&D and Project Leader of the
14-15_HFI04ART07_Gut_Health.indd 15
• FLORENTINE JAGERS OP AKKERHUIS •
015
30-10-15 08:36
SUSTAINABILITY
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
Closing the Cradleto-Cradle Loop Peeze Coffee Roasters Wins Food Valley Award The winner of the 2015 Food Valley Award is a compostable single-serve coffee capsule filled with fair-trade Arabica coffee, developed by Peeze Coffee Roasters from Arnhem, the Netherlands. This innovative capsule was developed through a unique partnership between various companies. It is a product with great market potential, as coffee drinkers worldwide use ten to twelve billion single-serve capsules per year.
game by focusing on sustainability and continually taking steps to improve in that respect.”
Pooling Knowledge These days, Peeze Coffee Roasters supplies more than just coffee. The company’s reasoning is that premium ingredients deserve good preparation, which requires good
Quality and corporate social responsibility
ers to start a professional coffee roasting
equipment. That is why Peeze also sells cof-
are deeply rooted at Peeze Coffee Roasters.
business. Now, 136 years later, quality is still
fee machines and accessories to both busi-
The company’s history goes back to 1879,
Peeze’s prime concern and a sustainable
nesses and consumers.
when brothers Gerrit and Willem Peeze
chain is one of the company’s core values.
Uncomfortable with the environmental
started roasting their own coffee beans.
“We are always looking for new ways to
impact of aluminum single-serve coffee
They aimed to serve farmers in the east of
become more sustainable and we keep a
capsules, Peeze started developing an alter-
the Netherlands the very best coffee. Peeze
close eye on what other pioneers in the
native. In January 2015, after four years of
coffee became famous for its quality and
business are doing,” says Managing Director
R&D, Peeze was ready to present the
demand grew quickly, prompting the broth-
Timmo Terpstra. “We stay ahead of the
results: compostable coffee capsules.
At the Food Valley Expo, it was announced
by collaborating with inventive partners and
viability, originality and degree of collabo-
that Peeze’s biobased coffee capsules won
combining new technology with renewable
ration. The other nominees considered for
the 2015 Food Valley Award. The Food
resources. Peeze has succeeded in deliver-
this year’s prize were the energy-efficient
Valley Award judges’ panel said this about
ing a high quality cup of coffee that meets
scalding process for defeathering poultry
the biobased coffee capsules: “We were
consumers’ desire for convenience while
developed by Marel Stork Poultry Pro-
impressed with this innovation, which pro-
contributing to the circular economy.”
cessing, and the technology to extract
vides a high-quality, sustainable alternative
This is the eleventh year that Food Valley
pectin from coffee bean pulp developed
for a widely-used product with a huge and
NL has presented the Food Valley Award.
by Pectcof.
growing global market. Peeze created this
An independent panel of experts judged the
unique and socially responsible alternative
entries on their innovativeness, economic
Food Valley Award
016
16-17_HFI04ART05_Biobased_CoffeE_Capsules.indd 16
30-10-15 08:38
“To develop this innovation we pooled
petroleum-based plastics, engineers had to
drip through. Neither petroleum-based
knowledge with a number of business part-
modify the molds and the injection equip-
nor biobased plastics are easy to puncture.
ners,” says Terpstra. “We collaborated with
ment. The PLA itself had to be altered for
Therefore, they function poorly in Nespres-
ATI (Advanced Technology Innovations,
use in the production line and made resis-
so-type coffee machines. Neither of these
ed.). We had to deal with as many as 1,700
tant to the hot water temperatures in coffee
materials is oxygen-proof either. This is
patents while also overcoming difficult
machines. These modifications had to leave
why Peeze and its partners developed a tri-
technological challenges. After several ups and downs, we were able to begin selecting the materials, developing the capsules and designing the high-tech filling line we needed. We spent 2014 and 2015 running tests
ple-layered
‘We stay ahead of the game by focusing on sustainability’
bio-based foil, with one layer perforated by an ultra-fine
and making adjustments. Finally, in January
laser so the
2015, we were able to do a first production
coffee the PLA’ s compostability and oxygen-
machine’s water pressure can puncture it.
barrier properties intact, the latter being
The third important component in the new
Three Components
important to preserve the coffee’s quality.
capsules is the coffee itself. Peeze knows
Peeze’s innovative coffee capsules are based
The second component requiring redesign
from experience how important coffee
on new technology. The capsules are made
was the foil used to seal the capsules. In
roasting, grinding and handling during
from a triple layer of injection-molded
existing capsules, this is made of alumi-
production are. Grinding, for instance,
biobased polylactic acid (PLA). Because
num because it punctures easily in the
must deliver a very homogeneous ground
this material is not as heat-resistant as
coffee machine, allowing the coffee to
coffee and the capsules must be filled under
run.”
modified atmosphere (nitrogen). To this end, the company and its partners developed a special filling line. And to complete the social responsibility picture, Peeze uses fair trade, sustainably produced Arabica coffee.
Close to Consumers’ Hearts Peeze expects the market potential of its innovations to be huge. “Worldwide, people use ten to twelve billion coffee capsules per year,” Timmo Terpstra says. “Our innovation will appeal to a wide audience and addresses an issue that is close to consumers’ hearts. They can save loads of packaging material while still enjoying a great cup of coffee. Used capsules can simply be thrown into the organic waste bin. Both the coffee and the capsule are fully compostable, closing the cradle-to-cradle loop.”
To complete the social responsibility picture, Peeze uses fair trade, sustainably produced Arabica coffee.
16-17_HFI04ART05_Biobased_CoffeE_Capsules.indd 17
• FLORENTINE JAGERS OP AKKERHUIS •
017
30-10-15 08:38
VALOCOLL = VALUE ADDING COLLAGEN
Sonac is a leading producer of sustainable, high-value animal proteins with production and sales locations worldwide. We offer an innovative and complete portfolio of animal proteins that provide quality and yield improvement to meat products, while also facilitating clean label solutions. Our latest innovation: ValoColl.
NEW Cold gelling, high functional pork collagen • Strong water binding and emulsifying capacity, both in cold conditions and after heating • Provides a stronger texture and bite to meat products • Increases yield in meat products • Prevents syneresis • Increases juiciness • Improves sliceability • Better form retention of formed meat • No allergen, no E number: contributes to a clean(er) label • Favorable cost-in-use due to innovative productions technique
Please visit us at Food Ingredients Europe 2015 in Paris (France), 1 – 3 December 2015 Hall 6 – stand K29
Natural Ingredients. Smart Solutions.
DII-SON0034_AD_A4_Valocoll_W.indd 1 06-28_HFI04ADV_advertenties.indd 18
22-10-15 15:30 30-10-15 08:19
INNOVATION
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
Sustainable, Healthy, Delicious The Up-and-Coming in Food Plant-based proteins, fiber extracted from waste streams and personalized health-boosting food products are a few of the most important trends in today’s food industry. To capitalize on these trends, Dutch food manufacturers are developing many new ingredients and products. In this article, we explore five of the most eye-catching innovations.
1.
in food products. An additional benefit of using these crumbs is that it reduces costs. Vervoort says the dehydration technology is promising. “We can also apply it to waste streams generated by carrot, red beet and green bean processing. That enables us to create colored crumbs, which opens up a whole new market. We could make special
Vegetable ‘Bread’ Crumbs
Potato Breadcrumbs
children’s products, or extra festive ‘bitter-
Food manufacturing waste streams often
ORFI-food developed a technology to de-
ballen’, ” Vervoort says, referring to a cro-
contain valuable nutrients. ORFI-food, a
hydrate this pulp and turn it into little balls,
quette-like deep-fried snack which is popu-
Groningen-based company whose name
which are in turn ground into fiber-rich
lar in the Netherlands.
stands for Oil Reducing Food Ingredients,
‘breadcrumbs’. ORFI-crumbs absorb up to
develops new applications for upcycling such
thirty per cent less fat than traditional
Fish Nuggets
waste streams. It is a field with great poten-
breadcrumbs. This effect is particularly
The first vegetable-crumb product ORFI-
tial, says Rien Vervoort, ORFI-food’s Man-
noticeable when oven-heating breaded food
food developed is a fish nugget covered in
aging Director. “Take the waste streams from
products. When heated, the nutritional
carrot-crumb, Vervoort says. “This is a truly
the potato starch industry, for example. They
fiber absorbs water, which then repels fat.
sustainable concept in all respects. We are
are full of potato fiber, which is relatively
The crumbs are one of ORFI-food’s
collaborating with a company that converts
rich in protein, minerals and vitamins.”
responses to the low-fat, low-calorie trend
fishery waste into fish nuggets. Small fish and cod waste are minced and turned into
The first vegetable-crumb
nuggets, which are then breaded using our
product that ORFI-food
carrot crumbs. Carrots and cod are a well-
developed is a fish nugget
known and well-liked combination. Cur-
covered in carrot-crumb.
rently, we are negotiating with retailers and fast food chains to market these fish nuggets.” ORFI-food’s vegetable crumbs are lowgluten and additive-free. They not only combine well with fish, but also with chicken, schnitzels and deep-fried snacks. “Our crumbs are a sustainable and healthy alternative to traditional breadcrumbs,” Vervoort says. “And they are particularly well suited to low-fat preparation in an oven. They give products a great bite and what taste testers have called a ‘crunchy experience’. ”
19-21_HFI04ART03_Food_Innovation.indd 19
019
30-10-15 08:40
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
INNOVATION
explains. Te Velthuis has developed several innovative sports food products, including a high-energy sports bar, a special type of pasta and a balanced sports ‘kwark’ (a kind of unripened, soft cheese). “You have a product, or an ingredient, and that is what you have to work with to address a particular need, such as protein recovery. So I combine scientific knowledge with my experience as a chef to create meals that are both tasty and functional.” TastiThe rubisco protein TNO extracted from algae can act as a binding agent in various products, such as cookies.
2.
ness is an absolute must for Te Velthuis. “You can think up the most wonderful concoctions with an excellent nutritional value,”
Plant Protein Gel
tein. Van den Berg says TNO is looking for
he says, “but if it is not tasty, half of it may
“Algae are not just a superfood. They have
new business partners for this part of the
end up in the garbage can. Or you need to
much wider potential,” says Corjan van den
development process.
eat way too much to get that nutritional
Berg from TNO research institute. “The real potential lies in the products you can create by refining algae. Algae contain proteins,
3.
value. So then the net result is negative.”
High-energy Sports Food
Bananas Will Always Be Yellow
It is a real challenge to prepare a tasty meal
Meals that are developed for athletes com-
minerals. We are focusing on proteins right
tailored to world-class athletes’ nutritional
peting at top level have potential for other
now. We have managed to extract these from
needs with only fresh ingredients, says Erik
target groups too. “Such food products can
omega fatty acids, antioxidants, fiber and
be very valuable for the elderly, or
the algae by mechanically crushing the cells in a ball mill, a technology we borrowed from the paint industry. The rubisco protein we extracted from chloroplasts in this way looks particularly promising.”
‘Sports nutrition is not a matter of magic’
patients who are recovering from an illness,” says Te Velthuis. “And recreational athletes can also benefit from eating more healthily. I am working on a healthier alter-
Rubisco turns out to have excellent gelling properties. Van den Berg: “A gel formed by
te Velthuis, Chef and Manager of the Top
native to all those deep-fried snacks that are
this plant-based protein is three times
Sports Restaurant at Papendal, the Dutch
served at sports clubs.”
stronger than one formed by egg whites. It
national Olympic training center in Arn-
Sports nutrition innovation is not a matter
outperforms other plant proteins like soy or
hem, the Netherlands. “The trick is to
of magic, he says. “Broccoli remains green
lupin protein. There are dozens of possible
translate one domain into another: to get
and bananas will always be yellow. But by
applications, such as a binding agent in vege-
a thorough understanding of an athlete’s
taking theoretical concepts and applying
tarian burgers or in various bakery products.”
nutritional needs and of the nutritional
them sensibly to healthy food products, we
value of the available products,” the Chef
can make big strides.”
Sugar Beets Apart from algae, TNO is also exploring sugar beet foliage as a source of rubisco. “The Netherlands grows acres and acres of beets, so there is plenty of supply,” says Van den Berg. “The foliage is a waste stream from the sugar industry. Its availability makes it even more promising than algae. Algae production is still small-scale making it relatively expensive. That is why we are interested in existing, large-scale waste streams.” 020
TNO’s next step will be to try and purify the rubisco protein, to create a white plant pro-
19-21_HFI04ART03_Food_Innovation.indd 20
Topsports Restaurant Papendal has developed several innovative sports food products, including a high-energy sports bar.
30-10-15 08:40
production chain and promote demanddriven production,” says Baecke. “That is
5.
Meat Substitution
Meatless is a plant-based product developed
why we are looking for farmers and growers
in response to the trend to reduce meat con-
interested in contract farming and more
sumption. “Meatless can be used as a raw
sustainable cultivation. We think that is the
material, or as an ingredient, depending on
way to create a more sustainable food pro-
the application,” says Jos Hugense, Meatless’s
duction chain. Not just because production
Managing Director. It consists of lupin,
will better match demand, but also finan-
wheat, rice or tapioca. The whole grains are
cially speaking, it can be a way to distribute
ground and then mixed with a seaweed
profits and risks more fairly.”
extract that acts as a binder. This creates a fiber-like texture that resembles chicken
Healthy Alternative to Jam
with a taste that is neutral, especially when
It is Yespers’ ambition to market the
compared to soy-based products. Meatless
smoothie spreads through both the retail
does not contain any color additives.
and food services channels. Currently, the
Meatless can be used in vegan products or
spreads are available from several Dutch
as a partial substitute for meat. It is increas-
supermarkets with more set to follow.
ingly used in hybrid products. Talking
Baecke calls the spreads a healthy alterna-
about the product’s benefits, Hugense says:
tive for jams. “Day care centers, nursing
“One of its major advantages over other
homes and hospitals have shown an inter-
meat substitutes is its juiciness. Many meat
est, so we are working hard on developing
replacers are very dry, but Meatless is not.
new varieties. And we do not just develop
That is what makes it a good fat replacer in
From smoothie to spread; Baecke: “sooner or later people start
different tastes which include vegetables,
meat products. It reduces the number of
craving something more substantial”.
we are also developing totally different
calories, so it has health benefits too.”
products. We are collaborating with stu-
The wheat and lupin used to produce Meat-
dents and teachers from HAS University of
less are locally sourced. The rice and tapioca
4.
Smoothie Spread
Applied Sciences in Den Bosch on this. But
are transported by boat from South America
Early 2015, Yespers launched healthy fruit
just to be clear: all new products will be
and Southeast Asia. The rice variety is par-
and vegetable spreads without added sug-
based on the philosophy underlying our
ticularly popular because it is gluten-free.
ars, intended for use as sandwich fillings.
current product line: one hundred percent
“Smoothies are very popular right now, but
natural spreads without additives.”
• FLORENTINE JAGERS OP AKKERHUIS
sooner or later people start craving something more substantial. That is how we came up with the idea of a smoothie-type sandwich filling,” says Stefan Baecke of Yespers. Currently, Yespers markets three varieties: black currant-strawberry, pineapple-mango and raspberry-apple. “Our spreads also go great with yoghurt or ice cream,” says Baecke. The spreads are pasteurized, preservativefree, allergen-free (with no lactose or gluten), and contain no artificial flavoring, coloring or aroma. The only additives consist of apple juice concentrate and pectin to improve the spread’s taste and gelling properties. Because of their low sugar content, the spreads need to be refrigerated. “Now that we have launched our first products, our next goal is to shorten the
19-21_HFI04ART03_Food_Innovation.indd 21
Meatless has a fiber-like texture that resembles chicken.
021
30-10-15 08:40
HEALTH
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
‘Spraying’ Health Fortified Meals for the Elderly
Two multinationals and a Dutch start-up have created a way to bring healthier and more attractive food to the table for the world’s aging population. By mixing Rousselot’s gelatin and collagen peptides with DSM’s minerals and vitamins and a bright idea from Fortified Food Coatings, they developed a gelatin based spray to fortify ready-to-eat meals.
Printing Gelatin At Rousselot, they instantly liked the idea, according to Stevens. “Both companies started studying the feasibility of developing this concept. We worked with students from the HAS University of Applied Sciences in Den Bosch. They developed a formulation and included vitamins and minerals manufac-
Mounting scientific evidence shows that
Applications Manager at Rousselot. “Peptan
tured by DSM in the gelatin layer. The recipe
fortifying foods with collagen peptides con-
has become a key building block in a grow-
has been tested amongst elderly people.”
tributes to healthy bones and a more hydrat-
ing number of innovative products and
The results encouraged Fortified Food
ed skin. Bones, tendons, cartilage, teeth and
concepts. It is easy to apply, does not affect
Coatings to develop the solution for coating
skin are mostly made up of collagen. Colla-
a product’s flavor or odor and is water solu-
the meals with a layer of gelatin. With the
‘The idea was based on the eating habits of the elderly’
ble. And it is a clean
help of different experienced partners, they
label ingredient too.”
came up with a solution: a food robot that
In 2013, Fortified
prints a thin coat of gelatin on the meal.
Food Coatings, a
When the meal is reheated in the micro-
Dutch start-up,
wave, the gelatin melts and the nutrients go
knocked on
into the meal. This guantees the nutritional
gen consists of interlaced protein chains,
Rousselot’s door with an idea: fortifying
value of the complete dish. An added bene-
known as polypeptides. As people age, their
ready meals for senior citizens and hospital
fit of the coating is that it enhances the
collagen production decreases, resulting in
patients with a gelatin containing peptides
meal’s appearance, making the food look
brittler bones and a wrinkly skin.
and other food supplements. “The idea was
fresh rather than dried out.
based on the eating habits of the elderly,”
022
Key Building Block
explains Flip Houtman, COO at Fortified
Setting the Bar High
In the early 2000s, Rousselot, a gelatin
Food Coatings. “Senior citizens tend to eat
Rousselot and Fortified Food Coatings will
manufacturer and subsidiary of multi-
smaller portions and often do not put much
launch their ‘Peptan-fortified ready meal
national Darling Ingredients, developed a
thought into what they eat, even though it
delivery concept’ at the Food Matters Live
full range of collagen peptides under the
is particularly important for their age group
trade show in London, 17-19 November
brand name Peptan. Peptan collagen pep-
to eat healthy and get enough proteins and
2015. Fortified Food Coatings will start tar-
tide is a bioactive protein that can be used
minerals. Seniors often use meal delivery
geting senior citizens and hospitals. In the
to fortify functional foods, beverages and
services. Our new product is a thin, forti-
long run, they intend to apply the concept
nutritional bars to provide specific health
fied gelatin spray that can be used on ready-
to recovery foods for athletes. The market is
benefits. “We have done a lot of research
to-eat meals. This ensures that the micro-
currently flooded with sport drinks, even
into the health effects of collagen peptides,”
waved meal is enriched with extra collagen
though nutrients are absorbed much better
says Paul Stevens, Global Research and
peptides, vitamin D and calcium.”
when part of a meal.
22-23_HFI04ART02_Fortified_Food_Coatings.indd 22
30-10-15 08:42
CRED_Credit
A food robot prints a thin coat of gelatin on the meal.
The innovators are now in the process of
invest in new products and new markets?
going to have an impact on this. In five
selecting partners in the Benelux and UK
These are important questions, because we
years’ time, we expect to be able to have our
who will get to work with their equipment.
want the meals for those specific target
food robots deliver personalized meals
“We are being extremely selective,” says
groups to meet a very high standard.”
fortified with the nutrients every particular
Houtman, “because the meal manufacturers
individual needs. This can be of great use to
are going to determine our success or fail-
Personalized Meals
people who need something extra for health
ure. We are looking at the quality of the
“There is a wide interest in how food can
reasons.”
ingredients they work with. We also want to
improve health,” says Houtman. “People
know whether they work clean label. And
everywhere are looking at the options. We
are they fully certified? Are they willing to
believe that Fortified Food Coatings is
• FLORENTINE JAGERS OP AKKERHUIS •
Targeting the aging population has always
which helps people stay strong and mobile
3 Jiang JX et al., 2014, Collagen Peptides
been a challenge for food and drink manu-
for a longer time.
Scientific Substantiation
facturers. Recently, scientific studies have shown that Peptan enhances the natural
improve knee osteoarthritis in elderly women. Agro Food Industry Hi Tech 25
1. Guillerminet F. et al. 2012, Hydrolysed
(2): 169-174
ability to restore bone mass [1, 2]. Collagen
collagen improves bone status and pre-
peptides are an increasingly popular ingre-
vents bone loss in ovariectomized C3H/
dient in products aimed at healthy and ac-
HeN mice. Osteoporosis International
moisture and the dermal collagen net-
tive senior citizens. Peptan has been shown
23 (7): 1909 – 1919
work: evidence from an ex vivo model and
in a clinical study to help improve joint flexi-
2. Guillerminet F. et al., 2010. Collagen
4 Asserin, J. et al., 2015. The effect of oral collagen peptide supplementation on skin
randomized, placebo-controlled clinical
bility and reduce discomfort in older
peptides improve bone metabolism and
trials. Journal of Cosmetic Dermatology,
patients [3] and to support a firmer, more
biomechanical parameters in ovari-
doi: 10.1111/jocd.12174
hydrated skin [4]. As a pure protein, colla-
ectomized mice: an in vitro and in vivo
gen peptides promote lean muscle mass,
study. Bone 46 (3): 827-834
22-23_HFI04ART02_Fortified_Food_Coatings.indd 23
023
30-10-15 08:42
PRODUCT FORMULATION
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
When Healthy and Sustainable Conjoin Using Vegetable Fibers Bread, meat products, pasta: all these food products stand a lot to gain from adding vegetable fibers. Why? Apart from binding water and improving taste, health and color, adding these fibers allows vegetable waste streams to be utilized.
use wet fibers. He wanted to use as much vegetable content in bread as possible to improve both taste and nutritional value, but his own experiments with diced vegetables and raw baking materials came to nothing. “When I came into contact with juicers, I got the idea to first separate the fibers from the juice.” Riedijk then sought cooperation with a bakery ingredient supplier with whom he performed tests to find the right balance between flour, vegetable fiber and vegetable juice. Vegetable juice served as a substitute for water. The other ingredients were yeast and salt. “When you use too much fiber, the structure of the bread becomes looser,” Riedijk discovered. “Moreover, the fibers retain moisture, making the bread too wet, like rye bread.” Eventually, the best ratio was found to be 22 to 25 percent wet fiber and twenty to thirty percent juice, depending on the type of vegetable used. Groentenbrood has been available in the
Groentenbrood retains the color of the original vegetable and is available in three flavors: carrot, super green and Italian
Netherlands for two years now. The compa-
tomato.
ny delivers the bread as a frozen bake-off product to catering companies. The available flavors are: carrot (carrot juice and fiber), Consumers in northwestern Europe are not
have and how can they be processed into
super green (spinach juice and fibers from
eating enough fruit and vegetables, and
products?
spinach, broccoli and carrots) and Italian
many inhabitants of EU countries do not
024
tomato (tomato passata and fibers from
get to the recommended 30 to 40 grams of
Vegetable Bread
dietary fiber a day. Processing vegetable
Every manufacturer first has to choose
fibers in food products is one of the techno-
between dry and wet vegetable fibers. Daan
Second Chance
logical solutions to increase fiber consump-
Riedijk of the start-up company Groenten-
The fiber content of Groentenbrood
tion. But what properties do vegetable fibers
brood (‘vegetable bread’) quickly decided to
amounts to approximately 5 grams per 100
24-26_HFI04ART01_Vegetable_Fibers.indd 24
spinach, sweet peppers, leek and carrots).
30-10-15 08:43
fiber powder. How does VeggieFiber ensure a long shelf life? “In two ways,” explains Kosters, “through a very hygienic production process followed by an unbroken cold chain or by offering frozen fibers.” For industrial bakeries used to working with dry ingredients when making bread, this takes some getting used to, Riedijk has noticed. He uses chilled fibers in Groentenbrood, which requires a seamless connection between fiber production and bakery.
From Waste to Revenue Yet, the limited shelf life is precisely why Creative Director Dennis Favier of TOP BV chose dry fibers. “Dried vegetable pulp can be used in more ways and is easier to marThe ‘More than Meat’ concept: fifty percent meat and fifty percent vegetable raw materials.
ket,” he explains. “Among others, we work with contact drying, a drying technology which retains the vegetable’s nutritional
grams, which means it is allowed to carry
brand. The dry matter content is 20 to 25
value as much as possible. Direct contact
the claim ‘source of fiber’, but not ‘rich in
percent.
between the fibers and the heat source
fiber’. To carry the latter, it has to contain at
VeggieFiber’s fibers have virtually the same
allows us to work with lower temperatures
least 6 grams of fiber, such as in whole
nutritional value as vegetables, says Thomas
while still drying fast enough to prevent the
wheat bread (6.7 g/100 g). Therefore, it
Plakké, one of the partners of VeggieFiber.
product from going moldy. These kinds of
mainly helps to increase the fiber intake of
The concentration of fat-soluble vitamins is
mild, but efficient techniques are needed to
people who usually only eat white bread.
even slightly higher – consider beta-caro-
turn a waste stream from vegetables into
‘The color of the original vegetable is retained’
tene for instance. And the
revenue,” Favier believes.
color of the original vegetable
In addition, the compounds that give vege-
is completely retained. “Of
tables their color, such as carotenoids, are
course, we have also consid-
virtually left untouched by the drying pro-
ered dry vegetable fibers,
cess. Sweet pepper, broccoli, carrot and
which are more widely used,
tomato fibers can be used to create all kinds
Still, the fibers and juices have another
but these are often colorless and unrecog-
of dry and colorful vegetable fibers. The
remarkable quality: they are made from
nizable. We add another dimension by add-
powders have low water activity (well below
waste streams. Carrot, tomato, sweet pep-
ing the color and taste of vegetables.”
0.6) to ensure the desired long shelf life.
per, broccoli, spinach, cucumber or red beet
But there are other differences, co-owner
by-product that would otherwise be thrown
Paulus Kosters adds: “With wet fibers you
away or end up in the fermenter, now get a
create more volume in your product than
second chance as a food ingredient.
with dry fibers. Every ten grams of Veggie-
Dietary Fiber
Fiber contains between 1.7 and 2 grams of
Dietary fiber does not provide nutrients to
Adding Color, Taste and Volume
dietary fiber and adds volume. With dry
the body and cannot be digested in the
Provalor is the company that developed the
fibers, you add almost nothing but fiber.
small intestine. Yet, they are important for
knowledge and technology to produce juice
Wet fibers contribute to the structure and
natural bowel movements. They contribute
and fibers from vegetable waste streams.
stability of the product. Meat products with
to satiety and thus to maintaining a healthy
The remaining pulp after producing juice is
VeggieFiber, for instance, do not shrink as
weight. Some fibers are beneficial to
mechanically dehydrated into vegetable
much when baking them.”
cholesterol levels, others benefit the
fibers. These are sent to the customer either
The downside is a lower concentration of
intestinal flora.
chilled or frozen under the VeggieFiber
fiber and reduced shelf life as opposed to
24-26_HFI04ART01_Vegetable_Fibers.indd 25
025
30-10-15 08:43
PRODUCT FORMULATION
HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4
“This bread we developed with an industrial bakery. Bread is surprisingly tasty and visually attractive when carrot or sweet pepper fibers are used. Cucumber, however, is too wet and red beet causes discoloration.” In terms of pricing, the bread will be in the upper price range. The claim on the packaging will be ‘source of fiber’. Where Riedijk focuses on caterers and bread rolls with his Groentenbrood, More than Bread targets the premium segment in supermarkets with loafs of bread.
Looking Abroad Apart from meat and bread, VeggieFiber has also been working on niche products, such as vegetable ‘poffertjes’ (a traditional Dutch batter treat resembling small, fluffy pancakes) for children: a regular poffertje on the outside and a colorful vegetable Top BV has developed a mild technology to dry vegetable pulp into fiber powders.
mix on the inside. Red beet, for instance, gives a nice effect. In addition, there are talks with a German manufacturer of piz-
026
Together with industrial partners, TOP BV
further develop and produce products.
za bases about dough containing vegetable
is also investigating new ways in which to
“Together with a few Master Chefs and a
fibers, as VeggieFiber is also looking
apply the vegetable fibers, such as in cold
sausage producer, we have developed two
abroad.
cuts with approximately sixty percent less
types of sausages with surprising flavors.
The next steps outside of the Netherlands
salt. “Salt has water-binding capacity. When
One with sweet pepper fibers and spices
have already been taken. An Italian fami-
you reduce the amount of salt, you get a
that create a goulash-like flavor and a
ly-owned pasta producer was very enthu-
drier, more compact product. We use vege-
cucumber-mint sausage that has a fresh
siastic about a pilot lot of pasta with Veg-
table fibers to retain moisture and to keep
flavor,” says Plakké.
gieFiber’s fibers. “Their interest stems
the product juicy,” says Favier. Together
The sausages are part of VeggieFiber’s ‘More
from the rise of whole wheat pasta, which
with a consortium of meat processors, the
than Meat’ concept: fifty percent meat and
always has a somewhat gray-brown color,”
company is now examining which meat
fifty percent vegetable raw materials. “The
says Plakké. “They feel adding vegetable
products with a reduced salt content can be
vegetable fibers add structure to the meat
fibers is more visually appealing and it
marketed. It is highly likely one of these will
and have a binding quality. And they provide
adds a mild vegetable flavor. The Italian
contain vegetable fibers.
a good bite,” Plakké adds. The fiber content
company will now start producing its first
amounts to roughly 4 grams per 100 grams.
batches of fresh pasta with carrot fibers.
More than Meat and Bread
Moreover, the sausages contain relatively
An absolute breakthrough.”
Just like TOP BV, VeggieFiber is also inves-
little fat. The pre-cooked, vacuum packaged
tigating new applications and active in
products are part of a pilot at a Dutch
product development. “However, we did
supermarket chain under the Fiber brand.
not foresee just how much product develop-
This pilot is to be the start of a wider intro-
ment we would do, sometimes down to the
duction of More than Meat products at the
www.veggiefiber.com
last gram of ingredients,” says Kosters. “The
supermarkets of the Dutch purchasing
www.groentenbrood.nl
food industry hardly creates innovations of
organization Superunie. And of another
www.top-bv.nl/blog/blog/2014/12/16/
its own; they lack the budget for it.”
new concept: More than Bread, or, in other
consortium-voor-zoutverlaging-en-
The company is now looking for partners to
words, vegetable bread.
verduurzaming-vleeswaren/
24-26_HFI04ART01_Vegetable_Fibers.indd 26
• ANJA JANSSEN •
30-10-15 08:43
06-28_HFI04ADV_advertenties.indd 27
30-10-15 08:19
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18-06-15 09:08 30-10-15 08:19