Allergen Management Stake Your Health Claim Brewing Beer with Sorghum Oats Are Making a Comeback WWW.HOLLANDFOODINNOVATIONS.COM SEPTEMBER 2015
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
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06.
窶連llergen management begins with good organizatio
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14.
Netherlands at the forefront of non-bitter
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02
20.
Purple tomatoes . . . . . . . . . . . . . . . . . .
CONTENTS
FOREWORD
Innovation
Spotlight on Innovation
Food Safety
Battling Cross Contamination
In a Small Country near the Sea
Technology
There is a wealth of food science and technology avail-
Less Wastage with Smart Packaging
able and continuously being developed in academic,
Local Ingredients for African Beer
public-private, and private research in the Netherlands. Our Dutch heritage of cooperatives, collaborative efforts in research programs as well as a very good
Product Formulation
on’ . . . . . . . . . . . . . . . .
educational system, have led to outstanding know-how, many publications and state-of-the-art innovations.
Ever Healthier
Being a small country has the advantage that face to face meetings and networks are easily organized where
Health
knowledge can be converted into (ideas for) innova-
Natural Flavors and Fragrances
tions.
After Patience Comes Profit
In my view and experience, there are many successful innovations. However, they are sometimes less visible or acknowledged because of the ever growing information
Event Calendar
we encounter almost daily, from all over the world, through many channels. We find it difficult to distinguish real news from “old” news and this is blurring our view on the emergence and success of innovations. “Holland Food Innovations” helps you to take notice of emerging food science and technology leading to new
quinoa . . . .
and successful innovations. The examples highlighted in this issue also provide insight into how these innovations were realized: which parties were involved and which circumstances were helpful? Join me in reading this issue and enjoy the examples and highly relevant developments in food research from this small country near the sea, the Netherlands. J. (Koos) Oosterhaven, Business Manager NIZO food research
24.
Vitamin gelatine coatings
Cover: Food processing always carries the risk of contamination with allergens.
03
INNOVATION
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
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.
Alginate Technology for Co-extrusion Ruitenberg Ingredients introduces RudinVegaCasing, a special ‘skinless’ casing, which simultaneously forms and protects sausages in a co-extrusion process. The new casing is an edible sausage skin
Upcycling Vegetable Waste to Fibers and Juices
from a seaweed extract paste. It completely integrates with the sausage when cooked in water. This solution eliminates the need to remove the casing before eating, yet provides the look and bite of a peeled sausage. Products like frankfurters and hotdogs can be cooked and packaged in a continuous in-line co-extrusion process which is fast, hygienic, and waste free. The casing is suitable for application in all co-extrusion lines currently available to the industry. Recent casing innovations target new market segments such as water-cooked sausages and breakfast sausages (to be deepfried directly from the freezer). The technology can also be applied in the vegetarian, vegan, cheese and fish industries. .................................................................................www.ruitenberg.com
Provalor has developed a unique technology for extracting juice from vegetable waste. Creating products from industrial byproducts spawns innovative technologies, fosters new partnerships in the production chain, generates new business, and benefits the environment. The technology developed so far separates the vegetable stream into liquid and solid fractions. The liquid fraction is used in juices, soups and sauces. The solid fraction is further upgraded to high-quality dietary fibers. These are applied in bread, meat products, sauces, pancakes, and so on, adding value as insoluble dietary fiber which is good for gut health. 04
.........................................................................................www.provalor.nl
Allergen Detection in Food Products RIKILT Wageningen UR has developed antibody-based assays for easy, fast and affordable detection of allergens in different food matrices. In collaboration with AB SCIEX, RIKILT has developed a confirmative test that has been validated for milk in cake flour. The test method can easily be extended to other allergens, such as egg, peanut, soy and tree nuts, and/or to different food matrices. Food allergies are generally estimated to affect one to ten percent of the world population. In some cases, a tiny amount of allergen is enough to trigger severe reactions, so it is important to label food products which contain, or may contain, allergen traces. The EU is expected to adopt guidelines regulating threshold levels for allergens in the next few years. Reliable and sensitive methods to spot the presence of allergens in food products are therefore urgently needed. ......................................................................................................................www.wageningenur.nl
Fermented, Vitamin-Rich Coconut Drink In a joint development program with the Malaysian Agricultural Research and Development Institute (MARDI), NIZO food
Vitamin- and MineralEnriched Ready Meals
research has developed a tasty coconut-based drink. Fermentation through lactic acid bacteria was used to upcycle coconut residue, unlocking its health, taste, texture and nutritional values. Part of the project consisted of screening large numbers of NIZO and MARDI strains of lactic acid bacteria in search of strains that could be used in commercial fermented products. This led to the discovery of strains that increased the product’s vitamin content twenty-fold. The resulting coconut drink tastes excellent and has a good shelf life compared to the original coconut cake and milk. NIZO and MARDI will continue to develop new formulations suitable for commercial production, expanding consumers’ choice in healthy
Fortified Food Coatings has developed a new way of enriching
drinks and food products.
ready meals with vitamins and minerals. Rather than adding vita-
...........................................................................................www.nizo.com
mins and minerals to the meal before cooking, Fortified Food Coatings covers meals with a thin layer of gelatin containing vitamins and minerals after the cooking process. This guarantees the meal contains a particular amount of essential nutrients right before consumption. The gelatin layer also makes the meal look extra attractive. The ready meals require chilled storage and are prepared in a microwave. The heat dissolves the gelatin and causes it to mix with the other meal components. Fortified Food Coatings developed the coating in cooperation with ingredient suppliers and meal manufacturers. The meals are tailored to different target groups, such as the elderly and athletes. .................................................................................www.fortifiedfood.nl
05
FOOD SAFETY
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
Battling Cross Contamination ‘Allergen Management Begins with Good Organization’ Dark chocolate with minute droplets of milk; soy with peanut crumbs; oatmeal cookies with gluten traces. Food processing always carries the risk of contamination with allergens. But how do you minimize this risk while effectively communicating the dangers? Quality specialists at RIKILT Wageningen UR, Intertaste and Bolletje share their best practices.
Allergens are, in general, harmless proteins, but they can cause an allergic response in susceptible people. One to three percent of adults and four to six percent of children have some kind of food allergy or intolerance, according to estimates from the
Intertaste purchases its herbs and spices ‘plain’, not ground. This allows for better control of possible contamination.
06
World Health Organization (WHO). Aller-
even in negligible concentrations.” An
Sloesen, Quality Environment Safety and
gic symptoms can develop after consump-
exception to this rule is sulfite, which has a
Health (QESH) Manager at the herbs and
tion of food with very low allergen concen-
defined minimum level, above which this
spices specialist, based in Puttershoek, the
trations. In most cases, allergens cause mild
allergen must be labeled. In other areas of
Netherlands. “The warning has, in our
complaints such as nausea, diarrhea or
the world, such as Australia, New Zealand
opinion, a sense of laziness to it, as if the
rashes. Sometimes, however, the response is
producers have not done
severe, with patients suffering a fatal ana-
their homework.”
phylactic shock. Many foods contain allergens. The most notorious include wheat and other gluten-
‘Our products are under a magnifying glass’
Allergen management is crucial to the company, says Sloesen. “Herbs and spices are important ingre-
containing cereals, crustaceans, eggs, fish,
dients in many products; if
peanuts, soybeans, tree nuts and milk. and Canada, the list of allergens that have
questions arise about their quality, major
Allergen Labeling
to be declared is shorter. However, Australia
recalls can result from this. Our products
Within the European Union, in December
and New Zealand have defined a much
are, so to say, under a magnifying glass.”
2014, Regulation (EU) 1169/2011 came into
stricter and thus lower minimum level for
Proper allergen management starts with
force, specifying fourteen major allergens
sulfite. This implies that, with import and
being well organized, says the QESH man-
(see text box) which must be labeled on the
export, manufacturers should always check
ager. “You need an intimate knowledge of
packaging if they are present in a product.
the legislation of individual countries.
your entire process, from beginning to end,
“Information about these fourteen allergens
and create an inventory of contamination
must also be presented for unpacked
‘May Contain’ Warning
risks at every step.” This allows one to take
products,” states Ine van der Fels-Klerx,
Allergens must be labeled only when they
effective allergen-control measures in the
senior scientist at RIKILT Wageningen UR
are part of the recipe. “The law does not
growing, drying, transporting, storing and
– a research organization specializing in
prescribe what manufacturers should do
treating of raw materials, and in cleaning,
food safety. “These particular allergens
when an allergen inadvertently ends up in a
production planning, sampling, optimizing
must always be mentioned when present,
product through cross contamination,
production processes and educating per-
either at the processing plant, during trans-
sonnel.
port of raw materials or on the production
Allergens According to Regulation (EU) No 1169/2011
line,” says the RIKILT scientist. Imagine, for
Know Your Suppliers
example, a situation where the same pro-
Intertaste’s inventory process begins in the
1. Nuts (amongst others, almonds, hazel-
duction line alternately produces dark and
Far East, with local growers in countries of
milk chocolate and traces of milk remain
origin such as China and Vietnam. “Our
2. Peanuts
on the equipment.
suppliers have agreed to work within the
3. Fish
As very small allergen concentrations can
guidelines of the Global Food Safety Initia-
4. Sulfur dioxide and sulfite
cause severe allergic symptoms, many
tive,” says Sloesen. “Representatives of our
nuts, walnuts, pecan nuts)
manufacturers err on the side of caution
purchasing and quality-management
5. Crustaceans
and add a warning to the label: ‘This
departments regularly visit them to per-
6. Mollusks
product may contain . . .’ – even when the
form audits and to define and support con-
7.
risk is negligible. “This does not benefit
tinuous improvement. We have a good
8. Mustard
allergic consumers, as it reduces the num-
understanding of the geographical areas
9. Gluten-containing grains
ber and variety of products from which
where we purchase raw materials from fixed
10. Egg (products)
they can choose,” explains Van der Fels-
suppliers and are clear about the major
11. Milk (products)
Klerx.
risks. For example, in regions where crop
(> 10 mg/kg as SO2)
Celery
rotation is common, or where different
12. Soybean (products) 13. Sesame seeds (products)
Doing Your Homework
crops are grown very close to each other,
14. Lupine
“At Intertaste we try to avoid the ‘may con-
cross contamination occurs more often
tain’ warning whenever possible,” says Enny
than in areas practicing monoculture.”
07
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
FOOD SAFETY
Intertaste always purchases its herbs and
Cleaning and Sampling
essary to introduce them. The final deci-
spices ‘plain’, not ground. “This allows for
Intertaste has three production plants in the
sion is taken at management level.” Bol-
better control of possible contamination,”
Netherlands, with standardized cleaning
letje has, for example, stopped a new-
the QESH manager explains. “Purchasing
guidelines applying to all three: daily dry
product development of peanut cookies
whole peppercorns, for example, ensures
cleaning in those areas where spice powders
because peanuts had never been used in
they cannot be mixed with pepper from
are being produced and daily wet cleaning
the production plant.
other origins during the grinding process.”
for marinades and sauces equipment. Every
Once a recipe has been defined, Bolletje
weekend sees an intensive cleaning proce-
investigates the probability of cross con-
dure, followed by sampling. “We take swabs
tamination throughout the production
to control whether production surfaces are
process. Bolletje’s suppliers have indicated
Standardized Information
allergen free and send product samples to
which of their products might suffer from
The Voluntary Incidental Trace Allergen
the lab for allergen checks,” says Sloesen.
cross contamination. Bolletje has in turn
Labeling program (VITAL 2.0) of TNO and
Personnel constantly receive training in
asked them to quantify the amount of
the Australian/New Zealand Allergen
allergen management, beginning with an
allergen present in these products. To cal-
Bureau is a quantitative risk-management
e-learning program as part of their induc-
culate the probability of cross contamina-
system. It supports food producers in
tion, Bolletje uses
assessing the impact of unintended aller-
the VITAL pro-
gen presence in a food manufacturing environment, including precautionary labeling of products. Unique to VITAL is that
‘Many customers do not know the right questions to ask’
few years ago (see text box). “VITAL supports us to
it enables food producers to derive action
make well-consid-
levels for precautionary labeling by combining product food consumption data with
tion program, followed by annual allergen
ered decisions about whether or not to use
reference doses. The allergen-reference
training for those working with allergens -
the ‘may contain’ warning on the packag-
dose is the amount which would be toler-
and they work according to strict protocols
ing,” says Uitdewilligen. “Without VITAL,
ated by 95-99 percent of the allergic popu-
for labeling, sampling, storage and order
allergen risk assessment is little more than
lation and was formulated using expertise
picking. “In the warehouse, allergens and
a lottery.”
from TNO and FARRP, the Food Allergy
non-allergens are stored separately to
With peanuts, however, ‘may contain’ is
Research and Resource Program at the
reduce cross contamination risks in the case
always present on Bolletje labeling, no
University of Nebraska.
of package damage,” Sloesen illustrates.
matter how minute the risk. “This is
TNO bundles their food allergy research
Products containing allergens have a capital
because peanuts are known to produce
activities into a shared research program
‘A’ on the pack, making them easily recog-
severe allergic responses,” he explains.
which also promotes wider acceptance of
nizable for employees.
Another ‘no-go’ is putting a ‘guaranteed free from’ label on the packaging, as some
this new precautionary labeling approach
08
gram developed a
by stakeholders, making it easy to develop
Product Development
standardized food-consumption information
Bolletje - manufacturer of a variety of
and models to estimate unintended allergen
bakery products, including rusk, ginger-
Production Planning
presence during the production of food
bread, knäckebröd and cookies - too, has
Bolletje also depends upon allergen-limit-
products. TNO’s food-allergy business sup-
allergen management fully integrated into
ing production planning. “In the first half
ports the food industry in the management
its production processes. “At Bolletje, aller-
of the week we produce products without
of allergen cross contamination, for exam-
gen management starts with product devel-
allergenic ingredients; in the second half of
ple by quantifying the risk of allergen conta-
opment,” says Quality Assurance (QA)
the week products with them,” says the QA
mination, deriving action levels and provi-
Manager Ben Uitdewilligen. “Wherever
Manager. Products go to the lab for aller-
ding insight into cross-contact points.
possible, we avoid allergens in our
gen checks twice a year. “Only once has a
products. For example, if we have never
product tested positive, but allergen levels
used eggs on a production line, we ask our
were so low it was not necessary to use the
product developers whether it is really nec-
‘may contain’ warning,” says Uitdewilligen.
www.allergenbureau.net/vital
retailers request.
Bolletje, manufacturer of a variety of bakery products, including rusk, gingerbread, knäckebröd and cookies, has allergen management fully integrated into its production processes. Allergen management starts with product development.
Knowledge Gap
However, there is room for improvement.
Bolletje’s QA manager is concerned about
“Manufacturers could take a very detailed
management are fundamental to maintain-
the knowledge gap that exists between
approach to examining their production
ing awareness and knowledge at a high level,
manufacturers and consumers. “Consumer
processes, which would reveal every point
and you should regularly hire independent
beliefs are often influenced by the state-
at which (cross) contamination could
experts to audit your processes.”
ments and outcomes of interest groups,
occur,” says the RIKILT scientist. “They
which are opinion rather than scientific
could also further exploit the wide variety
• LISETTE DE JONG AND
fact. Since the gluten hype began a few
of testing methods available, such as dip-
FLORENTINE JAGERS OP AKKERHUIS •
years ago, we are often asked if spelt con-
sticks to check whether surfaces have been
tains wheat (both contain gluten), illustrat-
cleaned properly or ELISA tests to detect
ing that many consumers do not know the
the possible presence of allergens in
right questions to ask,” he illustrates. It does
product samples.”
not help that many bakeries sell spelt bread
According to Van der Fels-Klerx, analytical
with the claim ‘gluten-free’ on the wrapping.
methods will become more efficient, reli-
References
“Manufacturers need to take consumer
able and affordable. “At RIKILT, for exam-
Taylor S.L., Baumert J.L., Kruizinga A.G., Remington B.C.,
concerns seriously without being distracted
ple, we are working on a method to simul-
Crevel R.W., Brooke-Taylor S., Allen K.J.; Allergen Bureau
by them, relying on hard science and prop-
taneously assess all fourteen allergens.”
of Australia & New Zealand, Houben G.
er risk calculation.”
frequent training and courses on allergen
Establishment of Reference Doses for Residues of
According to Van der Fels-Klerx, in the
Human Factor
Allergenic Foods: Report of the VITAL Expert Panel.
near future increasing numbers of food
Technology is of tremendous value but, in
Food Chem Toxicol. 2014; 63:9-17.
manufacturers will integrate science-based
the end, it is the human factor that counts.
Allen K.J., Remington B.C., Baumert J.L., Crevel R.W.,
allergen management into their production
“Allergen management is not very difficult
Houben G.F., Brooke-Taylor S., Kruizinga A.G., Taylor S.L.
processes, as Intertaste and Bolletje have
to do, but you should never be lulled into
Allergen Reference Doses for Precautionary Labeling
already done. “The latest EU Directive sub-
thinking that all your processes are optimal,”
(VITAL 2.0): Clinical Implications. J Allergy Clin Immunol.
stantially increased awareness of the issue.”
Van der Fels-Klerx concludes. “For instance,
2014; 133(1):156-64.
09
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!
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
TECHNOLOGY
Less Wastage with Smart Packaging Packaging protects food products from damage and spoilage en route from manufacturer to consumer. Integrated sensors in packaging can monitor whether the packaged product continues to meet pre-determined quality criteria. Two examples are Wageningen University’s innovative microchip for fish packaging and Sensor Spot’s MAP packaging indicator.
are working on packaging that can trace what happens to perishable products on their way from the factory to the supermarket. We expect smart packaging to start playing an ever greater role in quality control within the supply chain.”
From Active to Interactive Right now, there are three types of smart packaging. The first one is active packaging, which affects the quality of the packaged product. Examples are the use of materials that absorb fluids, such as a meat pad, and the integration of a non-toxic antimicrobial substance, such as garlic oil, into the packaging material. The second type of smart packaging is intelligent packaging, which uses a sensor to monitor and collect data on the quality of the packaged products. There are two types of sensors: one is integrated into the packaging and monitors the gas composition inResearch has shown there is a clear correlation between the sensor’s signals and the freshness of the fish.
side the package, while the other registers temperature and time and indirectly collects information about the packaged product.
Twenty-five percent of all food produced on
ing food product quality in the supply chain
The recorded temperatures and times are
the planet is wasted, according to a recent
more accurately, these kinds of unnecessary
used to calculate the expected changes in
report by the United Nations Food and
losses can be prevented.
the quality of the packaged product.
Agriculture Organization (FAO). A large
Food products are very sensitive to loss of
The third and final type of smart packaging
percentage of these losses occurs in the sup-
quality during storage, handling and trans-
is interactive packaging, which monitors the
ply chain. Deterioration is one of the main
portation. For several years now, Jenneke
quality of the product and generates a sig-
reasons for destroying food. However, a
Heising has been researching smart packag-
nal that should lead to a particular response.
great amount of food is destroyed unneces-
ing at Wageningen University’s department
The latter part of this solution is still in its
sarily, simply because a random sample has
Food Quality & Design. “Once you know
infancy.
shown signs of spoilage. This leads to the
where the problems originate, you can take
Wageningen University Food Quality &
destruction of an entire batch. By monitor-
measures and prevent waste. That is why we
Design has developed a prototype for
011
TECHNOLOGY
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
food and a great cost factor for businesses.” Giesbers estimates that two to ten percent of MAP packages are destroyed based on random checks. Adding a cheap oxygen indicator like the Sensor Spot makes it possible to check each individual package for quality.
Read-out System The Sensor Spot provides accurate information about the quality of the gas in the packaging. The technology is simple: the packaging includes an indicator which can be read with an electronic reader using special software. The sensor itself is a luminescent spot. A new printing technology is used to place this spot on the inside of the packaging foil, which is then laminated to ensure that the Adding a cheap oxygen indicator like the Sensor Spot makes it possible to check each individual package for quality.
sensor is not in direct contact with the food product. The bottom layer is permeable so oxygen molecules in the packaging can
intelligent packaging for fish products,
“The great thing about this technology is
reach the sensor. However, the sensor mate-
Heising explains. “When fish deteriorates, it
that it is simple, reliable and very cheap,”
rial cannot permeate the foil in the other
produces various volatile compounds, such
says Mark Giesbers, Chief Legal Officer at
direction. The packaged products pass a
as TMA (trimethylamine). This compound
Sensor Spot. “Packaging that includes a
read-out system that includes a camera. The
is water-soluble and affects the water’s con-
Sensor Spot costs only marginally more
read-out system’s software is set to recog-
ductivity. Sensors can measure these chang-
than packaging without a Spot.”
nize whether an acceptable oxygen level has
es in conductivity and produce an electrical
Giesbers argues that much food waste can
been exceeded. The cameras can be in-
signal. Our sensor is integrated in a gel that
be avoided. “Every year, the food industry
stalled at the end of the packaging line, at a
is part of the packaging. Research has
destroys many thousands of pre-packaged
distribution center or a point of sale.
shown that there is a clear correlation
batches of cold cuts, cheese and other
Products like cheese and cold cuts can be
between the sensor’s signals and the freshness of the fish. We are now trying to figure out which substances are responsible for that effect and how exactly we should interpret this information.”
screened immediately
‘Twenty-five percent of all food produced is wasted’
after packaging. Bread cannot, however, because it continues to release a small amount of oxygen after packag-
012
Sensor Spot
chilled products. The packaging of these
ing, changing the gas composition inside.
Sensors on packaging need not be electron-
products is filled with nitrogen to prevent
Read-out systems must therefore be ad-
ic. A much simpler, but equally effective
the food products from coming into con-
justed to particular products,” Giesbers
solution is to use indicators. Sensor Spot, a
tact with oxygen. If the packaging is not
explains.
company based in Wijchen, the Nether-
airtight, because of faulty sealing or
lands, has developed a smart control system
punctures, the products will spoil. There-
Recouping Investment
for Modified Atmosphere Packaging (MAP),
fore, samples are taken to check the gas
The development of active and intelligent
consisting of a luminescent dot that lights
composition. If a package is found to con-
packaging is definitely going to continue in
up when exposed to oxygen. With the help
tain too much oxygen because of a leaky
the coming years, says Eef de Ferrante,
of a special reader, it can determine
sealing or a puncture, the whole batch is
Managing Director of the Active & Intelli-
whether the packaging is still airtight.
destroyed. That is unnecessary wasting of
gent Packaging Industry Association
(AIPIA), a worldwide association promot-
the packaging foil. That will reduce costs
sensor. “Our sensor may be able to trans-
ing high tech packaging solutions based in
tremendously. Right now, the technology is
mit data by smartphone. The packaging
Utrecht, the Netherlands. “Smart packaging
mainly useful for retailers to monitor the
could then tell the consumer how fresh
is an emerging market. There are initiatives
quality of premium products such as fish
the fish in an individual package is, as it
all over the world. True, integrating this
and meat throughout the supply chain. For
were. This will enable consumers to avoid
technology makes packaging more expen-
supermarkets it is not yet possible to adopt
nasty surprises at home.” Heising is convinced that
sive, but those few extra cents per unit pay themselves back very quickly. After all, a lot less product is wasted. And also, the price of electronics is rapidly dropping. Another development is to use smart
‘Those few extra cents pay themselves back very quickly’
in a number of years most fresh food packag-
packaging as a marketing tool, for exam-
ing will be-
ple, beer or soda cans with a sensor that
come smart:
shows whether the contents are still cold.”
these solutions, because consumers would
“It will not happen overnight, but just
Heising also believes there is a great future
have to learn to deal with a changing use-by
think how fast technological develop-
for smart packaging. “Right now, sensors
date. It will take quite a bit of research to
ments go.”
have to be applied separately in or on pack-
reach that point.”
aging. That is expensive. The future is in
In the longer term, Heising sees promising
electronics that can be printed directly onto
opportunities for Wageningen UR’s fish
• FLORENTINE JAGERS OP AKKERHUIS
013
PRODUCT FORMULATION
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
Ever Healthier New Cereals and Processing Techniques out to Conquer the World
Worldwide, the spotlight is on healthy (pseudo-)cereals. The Netherlands is at the forefront of two interesting cereals: gluten-free oats and non-bitter European quinoa. In addition, work is done on creating healthier cereals from wheat by using new processing techniques.
Quinoa Group and GreenFood50. Wageningen UR has also initiated a successful gluten-free oat chain in the Netherlands. In addition, Dutch developers are working on improvements in grain processing and making bread. Well-thought-out processes can lead to end products with more flavor,
The need for gluten-free food and healthy
The Netherlands is known for its innova-
higher fiber content and more readily avail-
food are the two main drivers for the cur-
tions with quinoa and oats. Through plant
able micronutrients. TNO has developed
rent diversification in raw grain products.
breeding, Wageningen UR has created non-
enabling technologies to achieve just this in
And people are looking beyond wheat. Tra-
bitter quinoa varieties suitable for cultiva-
the European HealthBread project.
ditional cereals such as spelt, oats and bar-
tion in Europe. These cultivars are at the
ley are making a comeback, while crops that
base of a range of new foods and ingredi-
were only used locally, such as quinoa and
ents, which in turn have led to a new chain
teff, are now conquering the world.
of enterprising start-ups, such as the Dutch
One of the DQG’s quinoa fields; DQG has already increased its cultivated land more than eightfold since 2014.
014
• ANJA JANSSEN •
Innovating with Quinoa The new quinoa cultivars created by Wageningen UR are suitable for cultivation in Europe and lack a coating of bitter-tasting saponins characteristic of South American quinoa. Cultivation, processing and application of the new cultivars is increasing rapidly.
When Robert van Loo and his Wageningen
DQG manages the entire chain and
team began breeding quinoa cultivars that
engages in market and product
thrive in Europe in the nineties, there was
development. The company supplies
no gluten-free rage, let alone a quinoa
quinoa seeds, roasted quinoa seeds,
craze. Even when the first cultivars were
quinoa flour, and quinoa flakes in
ready, the gluten-free pseudo grain still led
bulk packaging to large-scale
a relatively quiet life. However, the French
consumers, such as bakers.
company Abottagra was interested in
For consumers, quinoa seeds
becoming the head licensee in 2007.
will enter the Dutch supermarkets
Quinoa seeds will enter the Dutch supermarkets later
Now, millions of people have discovered
this year under the Lola Quinoa brand.
this year under the Lola Quinoa brand.
quinoa as a nutritious and healthy alternative to wheat due to its higher protein con-
Ingredients from Quinoa
tent, good amino acid composition with all
Quinoa from the Wageningen cultivars can
high cost of the gluten-free seed compli-
essential amino acids, high fiber content
also be made into ingredients, such as pro-
cates product development, notes Arts.
and low glycemic index. This popularity has
tein, starch, fiber and oil. This is what the
“That is why we are continuously on the
contributed to a quick rise in European pro-
Dutch start-up GreenFood50 specializes
look-out for new healthy products in which
duction. Under Abottagra, there are now
in. “We study how different quinoa fractions
quinoa can provide sufficient added value.”
sub-licensees for the cultivation of the
can be used in foods. Our focus is primari-
Wageningen cultivars in the UK, Germany,
ly on the protein fraction,” states Managing
www.dqg.nl
the Netherlands, Belgium and Spain.
Director Marc Arts. “For fractioning quinoa,
www.lolaquinoa.nl
“Together, the areas in the Netherlands,
we also work together with Wageningen
www.greenfood50.com
Belgium, Germany and England amount to
UR Food & Biobased Research.”
www.wageningenur.nl, dossier quinoa
approximately 1,000 hectares, with another
GreenFood50 has recently introduced a
1,000 hectares in Spain and some 3,000
brand new ingredient: whole grain quinoa
hectares in France,” says Van Loo. “In the
flour containing fifteen percent protein.
meantime, we continue to work on improved
This flour is currently being used at the
Nutritional Composition of Quinoa
cultivars with a higher yield and seed varie-
Topsport Restaurant in Papendal, the
• Protein: 12.9-16.5%
ties with a different color. Additionally, we
Netherlands. Athletes can really appreciate
• Starch: 58.1-64.2%
are studying cultivation in saline soils in
the quinoa pancakes baked with this flour.
• Dietary fiber: 6-10%
amongst others China, Vietnam and Chile.”
In addition, together with manufacturers,
• Fat: on average 5-7% (unsaturated and
Illustrative of quinoa’s growth is the devel-
GreenFood50 develops consumer
opment of the Dutch Quinoa Group (DQG),
products with quinoa. “A cracker, for
Source: Brittany L. Graf e.a.: Innovations in
the Dutch sub-licensee. Starting from a
instance, with almost thirty percent quinoa
Health Value and Functional Food
modest 30 hectares in 2014, DQG has
and fifty percent spelt, which can help the
Development of Quinoa (Chenopodium
already increased its cultivated land more
elderly to eat more protein,” Arts illustrates.
quinoa Willd.), IFT Comprehensive Reviews
than eightfold. “We strive to reach 1,000
Other products with quinoa currently being
in Food Science and Food Safety, 2015.
hectares as soon as possible,” says Director
developed are salads, vegetarian products
Rens Kuijten to indicate his ambitions. The
and gluten-free bakery products. The still
polyunsaturated)
015
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
PRODUCT FORMULATION
Gluten-free Oats In the field and during processing, oats, that are gluten-free by nature, are often contaminated with glutes. In the Netherlands, a well-functioning gluten-free oat chain has been established, which has proven able to generate new gluten-free products. Luud Gilissen has been a passionate advocate of the return of oats as a food raw material.
Just like quinoa, oats are a nutritious and
thermore, he also led research on the
exceed 20 ppm for gluten-free products,
high-fiber supplement to the diet. Not just
immunogenic properties of oats. “Only very
but Vandinter Semo applies stricter stan-
for celiac patients, who often have to make
recently have oats been accepted as a glu-
dards and strives to 0 ppm, says Gilissen.
do with low-fiber wheat substitutes, but
ten-free cereal and now that celiac patients
Through the Dutch grain crushing plant De
also for consumers without gluten intoler-
can eat them, oats also seem to improve
Halm an important part of the harvest goes
ance or gluten sensitivity. Oats, and barley
their gastrointestinal tract,” the researcher
to customers such as FreeOf (gluten-free
‘Traditional cereals are making a comeback’
adds.
oat bread), Rosies (gluten-free breakfast
Another result of the
cereal), De Bisschopsmolen (bakery prod-
Wageningen research
ucts such as oat and quinoa wraps) and
is that it is now possi-
brewery Witte Klavervier (gluten-free oat
ble to make oat bread
beer, in development).
on the basis of a dough
Neighboring countries Belgium and Ger-
too, contain soluble fiber and beta-glucans,
– which bakers often prefer – instead of a
many have also shown a lot of interest in
of which health claims for lowering choles-
batter.
gluten-free oats, states Gilissen. “Gluten-
terol and reducing the glycemic response
016
free oats are hard to come by. Other than
have been recognized by the European
Checking Every Link
the Netherlands, the only other chains are
Food Safety Authority (EFSA).
Seed company Vandinter Semo is at the
in Finland (Raisio) and Sweden (Lantmän-
Partly because of these favorable proper-
heart of the Dutch oat chain. This company
nen). German customers come to Vandinter
ties, Luud Gilissen of Wageningen UR has
monitors very closely that the cultivation,
Semo to see how they work with their own
been a passionate advocate of the return of
fertilization, harvesting, processing and dis-
eyes. It is all about trust.”
oats as a food raw material. Gilissen was
tribution is kept gluten-free. From beginning
one of the front men when the gluten-free
to end, every link is checked for possible
oat chain was established in 2005. Fur-
contamination. Contamination may not
www.wageningenur.nl/oats
Delicious Fiber Whole-wheat bread is healthier than white bread, yet not everyone likes the
ly started a follow-up project for Dutch
flavor of whole grain and phytate in the fiber can reduce the bioavailability of
bakers.
minerals. Together with European partners, TNO has developed solutions to
Extra fiber in cereal products also means
these problems in the HealthBread project, for which they have been able to
more moisture retention. “Which makes it
use their own barrier technologies.
more difficult to keep a crunchy crust,” says Van der Kamp. For this specific problem, TNO has developed several technological
The use of white wheat varieties, smart mill-
time,” Van der Kamp explains. Furthermore,
solutions, such as a patented barrier tech-
ing processes and long fermentation can
long fermentation allows for a richer flavor.
nology based on water-insoluble protein
help bakers create tasty high-fiber breads
The practices developed within HealthBread films that prevent moisture transfer.
from which micronutrients, such as iron and
are currently being applied by bakers in
zinc, are better absorbed by the human
Germany, Austria and Italy. TNO has recent- www.healthbread.eu
body. This was pointed out by TNO researcher Jan Willem van der Kamp, coordinator of the EU HealthBread project that was completed in 2014. Wheat bran consist of two layers. The outer exterior, the pericarp, is mostly responsible for the whole grain flavor and color. The inner exterior, the aleurone fraction, less so, while it does contain most of the micronutrients. “Milling processes have been devel-
‘The bio-availability of micronutrients can be increased’ oped to obtain an aleurone-rich bran fraction,” says Van der Kamp. “This fraction can be used to bake high-fiber bread with a less pronounced whole grain flavor and color.” By using an extra-long fermentation process with this high-fiber dough, the bioavailability of micronutrients can also be increased. The barn’s phytate binds these nutrients, but during fermentation the phytase enzyme breaks down phytate. “You can extend the fermentation process for the entire dough, for instance to one night, or for the barn fraction alone, which you can
The practices developed within HealthBread are currently being applied by bakers in Germany, Austria and
then add to the rest of the dough at a later
Italy.
017
TECHNOLOGY
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
Local Ingredients for African Beer In Nigeria, Heineken has developed a new technology in order to use high maltose syrup made from local cassava instead of imported sugar in its brewing process. Another main ingredient in African beer is sorghum, which is also sourced locally. Plant breeding has produced two new, hybrid sorghum varieties. Local sourcing is high on the agenda of the by origin Dutch brewing company.
Nigeria, employing over 4,000 people. Wymenga emphasizes the company’s Corporate Social Responsibility: “We are well aware of the great responsibility we have here, both socioeconomically and environmentally speaking. That is why we invest in sustainable, environmentally sound production systems. Local sourcing is a priority for us. We educate African farmers and provide various training programs for our employees.”
Hybrid Sorghum Close to sixty percent of the ingredients in the formulations used in the Nigerian brewery are already locally sourced, according to Wymenga. Sorghum and cassava are the two main ones. Sorghum has been the main ingredient in Nigerian beer since the 1980s, when the military regime in Nigeria banned the import of raw materials. Sorghum is an indigenous African grain and an excellent substitute for barley in beer. By actively educating farmers in crop science, Heineken has helped to dramatically inCassava needs to be processed within 48 hours after harvesting to prevent the formation of cyanide.
crease yields from 800 kilos per hectare in the 1980s to the current level of 2,000 kilos per hectare.
018
Africans like their beer. They often drink
people here, seventy percent of whom are
Using traditional plant cross-breeding tech-
home brew: a usually cloudy, alcoholic
under thirty. People are steadily moving to
nology, the company has also developed
drink. But as soon as they have some extra
urban areas. Beer is popular and the con-
and recently introduced two hybrid sor-
cash to spend, they opt for a clear beer in a
sumption of commercially brewed beer has
ghum varieties which could double the
branded bottle. “The beer market in Africa
been rising over the past few years.”
yield again over the next few years.
is expanding fast,” says Henk Wymenga,
Heineken has a long history in this West
Wymenga calls this development “promis-
Technical Director of Nigerian Breweries, a
African country. The company opened
ing” for more than just the beer industry:
Heineken subsidiary and Nigeria’s largest
business as early as 1946 and started its first
“Sorghum is a main food crop in Africa. So
brewer. “The standard of living in Nigeria is
brewery in 1949. Now, Heineken owns
Heineken has made the sorghum seeds
rising fast. There are more than 180 million
eleven breweries and two malt plants in
available to the Nigerian government for
Close to sixty percent of the ingredients in the formulations used in the Nigerian brewery are already locally sourced.
free. We are really trying to do our part to
very far, which is crucial, because cassava
containing crops, like rice, bananas or sweet
help combat famine in the region.”
has to be processed within 48 hours after
potatoes, into maltose. That would make
harvesting to prevent the formation of cya-
our breweries in other regions less depen-
Maltose from Cassava
nide.
dent on imported sugar too.”
Recently, Heineken started working with
Because Psaltry is an entirely African com-
Psaltry, a cooperation of Nigerian cassava
pany, it was able to reach contractual agree-
Reusing Water
farmers. Cassava is a promising alternative
ments with the farmers. That is important,
Apart from the use of locally sourced ingre-
to imported sugar. “We have developed a
as Wymenga explains: “The farmers now
dients, water use is also a worldwide priori-
technology to extract high-maltose syrup
deliver their crops directly to the factory
ty for the brewer. In its most recent Corpo-
from cassava starch,” explains Wymenga.
and receive immediate payment by tele-
rate Social Responsibility report, Heineken
“First, we use a concentration and drying
phone. That is a very popular method in
states the company strives to use a maxi-
process to turn cassava roots into cassava
Africa, so it works really well. We can see
mum of 3.8 liters of water for every liter of
starch. Then we use a relatively simple enzy-
the rising standard of living in the area. The
beer it produces. Wymenga stresses the
matic conversion to turn this starch into
farmers have more money to spend and
need for a chain-based approach: “We need
maltose syrup. And as it turns out, this syrup
that has an effect on many areas of life. We
to look at the whole supply chain. That
is a good substitute for the imported sugar
see more kids go to school now, for instance,
includes taking a critical look at the amount
we used for the fermentation in our Nigerian
because they can be brought on the back of
of water we use. Even though water short-
brewery.”
a moped. And it is not just boys, either.
age is relatively minor in Nigeria, we still
‘This technology could also be used to convert other crops into maltose’
More girls are going
make sure we do not waste water. So we try
to school too.” Psaltry
to reuse our process water after cleaning it.
received a donation
For instance, to clean the floors or spray the
from 2 Scale, a Dutch
gardens.”
NGO, for its efforts
He concludes: “Sustainable production
to stimulate local
requires an integral approach. Heineken is
agricultural develop-
innovating on many fronts. It is exactly
ment in 2014.
because of that combination of new tech-
The deal with the cooperation ensures the
“Converting starch to maltose syrup is not
nologies that we are able to make significant
brewer a guaranteed cassava starch supply
exactly rocket science,” admits Wymenga.
strides in local sourcing and local impact to
and the African farmers a guaranteed buyer.
“There are dozens of food manufacturers
keep our license to operate.”
In 2014, Psaltry opened a starch production
who can do the same thing. But the good
facility close to the farms. This ensures the
thing about this technology is that it could
cassava roots do not have to be transported
also be used for converting other starch
• FLORENTINE JAGERS OP AKKERHUIS •
019
HEALTH
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
Natural Flavors and Fragrances Plants and Micro-organisms: Our Factories of the Future The use of flavors and fragrances based on natural plant substances is a growing trend in the food industry. Food manufacturers will soon have access to a digital library detailing thousands of extracts. In a related development, businesses are using micro-organisms to synthesize flavors and fragrances. The first flavors and aromas made through fermentation are now on the market.
greenhouse-grown plants. Mur explains how this is done: “We use state-of-the-art technology to analyze which substances are present in commercially grown plants in the Netherlands. We store the data in a library of extracts. As of 2015, it contains information on almost 1,300 varieties of plants, including vegetables, fruit, flowers, bulbs and trees.
Although the food industry has always
tor of the Centre of Expertise for Plant
Together, the Centre of Expertise for Plant
made extensive use of natural ingredients, it
Compounds. “One plant contains, on aver-
Compounds and Wageningen University &
has not yet unlocked the vast potential
age, 30,000 substances. Just think of how
Research centre (Wageningen UR) collect
nature has to offer. Aromatic substances and
many varieties of plants there are. That
scientific information from literature and
other compounds naturally present in
means several hundred thousand substanc-
add this to the library. “In this way, we are
plants are of particular value to the food
es, many of which are extremely valuable to
creating a database full of unique informa-
industry. They can be derived directly from
the food industry too.”
tion about the substances present in plants,”
plants, but also synthesized by micro-
In 2011, the Centre of Expertise for Plant
says Mur. “We will make the database avail-
organisms in a fermentation process.
Compounds was set up to develop com-
able to the food industry in the fall of 2015.
mercial applications for plant-based sub-
I am convinced it will prove highly valuable
Library of Extracts
stances derived from Dutch greenhouse
to them. But the pharmaceutical and cos-
“Plant-based substances have enormous
crops. This knowledge institute identi-
metics industries will be able to benefit
potential,” says Leon Mur, Managing Direc-
fies and catalogues the potential uses of
from it too.”
There are three ways to benefit from plant-
tain not only fiber, but also sugar, protein
cient use of the compounds naturally present
based compounds, according to the Centre
and aromatic compounds. By extracting
in plants by growing fruit and vegetables
of Expertise for Plant Compounds. First of
these substances from the plant material,
that contain higher levels of a particular
all, greenhouse waste streams may contain
greenhouse growers can add value to their
compound and then selling these crops for
valuable compounds. At the end of the
crops. Their waste streams are a promising
consumption. The third way is to start
growing season, greenhouse growers are
source of new ingredients for the food,
growing specific crops for an industry which
left with huge amounts of green waste. All
pharmaceutical and cosmetics industries.
can then extract the valuable compounds
these stems, stalks, leaves and roots con-
Secondly, growers could make more effi-
and use these as natural ingredients.
Plant-based Compounds
020
A new variety of tomato that contains higher levels of anthocyanin is under development. Anthocyanin has potential health benefits.
Fragrance and flavor manufacturers have
in large quantities worldwide. They contain
consortium, headed by the John Innes Cen-
already shown much interest in the library.
not only lycopene, antioxidants, antho-
tre in Norwich UK, has developed a ‘purple’
The Dutch database is not the first of its
cyanin and vitamin C, but also various
tomato variety that contains as much antho-
kind. Worldwide, there are already quite a
polyphenols and terpenes. DSM has devel-
cyanin as blueberries,” says Robert Hall,
few, but this liberary contains data about
oped Fruitflow, a tomato-based ingredient
who works for Plant Research International
plants that are widely available in green-
with health benefits, available as a water-
(PRI, an institute of Wageningen UR).
houses in the Netherlands. Moreover, the
soluble powder or as a fluid. Fruitflow helps
“Research on mice has shown that an antho-
knowledge center uses highly advanced
to maintain normal platelet aggregation,
cyanin rich diet can slow down the growth
technologies which could help to discover new molecules. The horticultural waste in particular offers new opportunities, because the production of natural flavors and aromas is often costly. It is expected that these
of certain can-
‘All sorts of useful compounds will be plant-based’
greenhouse waste streams can contain
cers,” Hall explains. “The same research shows that anthocyanin
promising substances that can be extracted
which contributes to a healthy bloodflow.
might help reduce the odds of developing
at lower costs. This makes that there are
The company has produced scientific sub-
obesity and mitigate the yo-yo effect
high expectations of the extracts library.
stantiation and obtained the European
(repeatedly dieting to lose weight and then
Food Safety Authority’s (EFSA) approval for
gaining it again). Another possible effect of
Purple Tomatoes
this health claim (see also pages 24-26).
regularly consuming anthocyanin is that it
Tomatoes are one of the best researched
A new variety of tomato that contains high-
might reduce heart muscle damage result-
greenhouse crops and its health benefits are
er levels of anthocyanin is also under devel-
ing from heart attacks. The research also
well-substantiated. They are a main crop,
opment in a European project by several
points to the importance of the food matrix,
grown and eaten (both fresh and processed)
research institutes and businesses. “The
because the substance does not work
021
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
HEALTH
in isolation. So it matters what other ingre-
tion vessels. With the help of Wageningen
beta-elemene (naturally present in citrus
dients are consumed together with antho-
UR, Isobionics has developed micro-organ-
fruit) and patchouli and sandal wood oil.
cyanin.”
isms that can synthesize valencene. Until
Fermentation technology has made it
The purple tomato was created using genet-
recently, citrus fruit peels were the only
possible to deliver these compounds in
ic modification. GMOs cannot be grown in
source of this aroma, which is used to give
consistent quality at a relatively low price.
Europe without a special license, so the
perfume, soap and sodas an orange scent or
tomatoes are currently grown in Canada. So
flavor. Now, micro-organisms use a plant-
Factories of the Future
far, a few thousand kilos have been harvest-
based enzyme to create the flavor/fragrance
“Plants and organic waste streams are
ed and the juice from these tomatoes has
from a mix of sugar and water. This path-
becoming ever more important as a source
been reimported into the UK for further
way is derived from a route of synthesis
of ingredients,” says Hall. “All sorts of use-
testing and research on human subjects.
found in a coniferous tree.
ful compounds, not only for use in food,
The first experiments involve patients with
There are numerous advantages of produc-
medication or cosmetics, will be plant-
a vascular disease.
ing valencene using micro-organisms. The
based. It is already possible to produce
process is less labor-intensive and neither
rubber from dandelions, or nylon from
Valencene
quality nor availability are dependent on
potatoes. And upcycling of waste streams
A technology introduced about five years
weather conditions and harvest time. Iso-
is becoming more popular too. Great strides
ago is the use of micro-organisms that syn-
bionics has scaled up the production
are being made with potato and sugar beet
thesize substances closely resembling natu-
method to industrial scale and markets
pulp. I am convinced that plants and micro-
rally occurring plant substances. These
the fragrance as Valencene Pure. The com-
organisms will become our factories of the
micro-organisms, developed through bio-
pany now uses the same technology to pro-
future.”
technology, are used to produce large quan-
duce other compounds, including noot-
tities of the desired substance in fermenta-
katone (naturally present in grapefruit),
022 Micro-organisms that can synthesize valencene. Until recently, citrus fruit peels were the only source of this aroma.
• FLORENTINE JAGERS OP AKKERHUIS •
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.
023
HEALTH
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
After Patience Comes Profit Companies See Merit in Health Claims Even before the 2012 European legislation on health claims took effect, several Dutch companies had already compiled a dossier for a health claim application. Despite the strict requirements for such a dossier, Dutch companies still see merit in obtaining an authorized claim, for instance with respect to their communications with consumers.
When the European Commission published a list of 222 approved nutrition and health claims in May 2012, it brought to an end the uncertainty as to what was and was not allowed. For national governments within the EU, the list provided guidance to assess the way companies communicate their health claims. In the Netherlands, several companies have an approved health claim and others are well on their way to apply for one. Karin Verzijden, lawyer at Axon Lawyers and involved in life sciences, outlines how the Netherlands deals with how health claims are communicated. “The Dutch government strictly controls how companies communicate about their food products, both in terms of nutrition and health claims.” Axon Lawyers receives a lot of questions from companies that want to know how they can best communicate their claims within the limits of the law. “In practice, it is always a struggle. Companies would like to convey the health benefits of their product, but have to stay away from medical claims, as these are not allowed for food manufacturers.” A helpful tool when communicating health claims is the free KOAG/KAG database. The Dutch foundations KOAG (Keuringsraad Openlijke Aanprijzing Geneesmiddelen, an inspectorate for the public commendation of medicines) and KAG (Keuringsraad Aanprijzing Gezondheidsproducten, an in-
024
Fortified Food Coatings produces gelatine coatings with vitamin D, calcium and collagen peptides which are
spectorate for the commendation of health
added to ready meals.
products) have set up rules of conduct for
in the Netherlands, our partnerships are moving forward.” Newtricious is finalizing one last study after which the dossier can be submitted to the EFSA.
DSM and Fortified Food Coatings DSM has several products with health claims in its portfolio. The company holds exclusive health claims for its products Fruitflow, a water soluble concentrate made from tomatoes that promotes healthy blood circulation, and elaVida, polyphenols from olive oil that protect blood lipids against Newtricious’ Macuview is said to slow down macular degeneration and is working towards a health claim for this product.
oxidative stress. From its takeover of the Swedish Oat Fiber, DSM also holds a health claim for Oatwell, a product containing oat
public advertising of over-the-counter
thin, with which often age-related macular
beta-glucan which reduces blood cholester-
(OTC) medicines, (self-care) medical de-
degeneration can be slowed down. This eye
ol levels. Oatwell is sold as an ingredient to
vices and health products. Market players
disease could potentially be prevented
be added in final products with a higher oat
have compiled their own guidelines, in
through the diet. “To substantiate this claim,
beta-glucan content in several European
addition to existing legislation, with which
we have started studies to support it.” When
countries.
public advertising has to comply. This way,
Nelissen expanded his company in 2006, he
The company also produces vitamins, min-
consumers, industry, media and advertisers
immediately hired people from the pharma-
erals and nutritional lipids with health
know which requirements have to be met.
cy industry. “They have experience with
claims any product can carry. DSM does
‘In practice, it is always a struggle’
clinical studies with, for instance,
not have consumer products with health
choosing the right target popula-
claims of its own in Europe, but sells the
tion and creating good dossiers.
ingredients to food companies and provides
Through this approach, we were
regulatory support to its customers, says
well prepared when the actual
Maria Pavlidou of DSM. According to
legislation was implemented in
Pavlidou, European regulation on health
Clients can request KOAG or KAG to test
2012.” Nelissen has noticed companies from
claims is very strict, but every country may
their advertisements in advance. Further-
the US are interested in this approach.
control it in its own way.
more, every company can file a report or
“There, the debate on stricter legislation and
One of the companies that adds DSM’s vita-
complaint when it feels an advertisement or
control on claims is heading in the same
mins and minerals to its product is
health claim does not comply with the
direction as in Europe.” Newtricious has
rules. In practice, the database is a good
introduced the product as a pilot to the
starting point, says Verzijden, because it
Dutch market in 2014 with a general claim.
contains both good and bad examples
“Consumers responded very well to this
(“what is (not) allowed?”). When in doubt,
product,” states Nelissen. Through the
consultation with experts remains useful.
health claim, the company hopes to be able to communicate much more directly with
Newtricious, towards a Health Claim
the target population. For the company,
“I am pleased with the stringent legislation
Europe is an important market. “In the US
for health claims,” says Jos Nelissen, CEO of
we are looking for partners.” In Asia, and in
Newtricious. His company is currently
Japan in particular, claim regulation is al-
working on a dossier for a health claim for
ready very strict, adds Nelissen. “We have
One of the first health claims to be approved was
the product Macuview. This powderdrink
had contact with partners in Japan, but now
Unilever’s claim to lower cholesterol with plant
contains the carotenoids lutein and zeaxan-
that we have tested the product successfully
sterols in Becel/Flora pro.activ.
025
HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3
HEALTH
the Dutch company Fortified Food Coatings. The company produces gelatine coatings with vitamin D, calcium and collagen peptides which are added to ready-to-eat meals. “We follow the trend of healthy ageing and the growing market of ready meals,” explains COO Flip Houtman. Because the meal is cooked before the coating is added, the dosage of vitamins and minerals can be determined exactly right. The advantage to claims of vitamins and minerals is that their composition is set. “The added content is important to be allowed to carry the claim.”
Xylitol Claim Cloetta Holland (formerly Leaf Holland)
the ‘Ivoren Kruis’, the Dutch association of
products is a lot bigger in Finland than in
holds an approved dental health claim for
dentists,” says Joost Vermue, Innovation
the Netherlands. Finnish people eat gum or
xylitol. “For our company, this claim is
Director at Cloetta. “Products with sweet-
a pastille with xylitol after every meal to
essential. In the Netherlands we market the
eners that are one hundred percent xylitol
clean the mouth and neutralize the pH
brand Xylifresh (sugar-free chewing gum
and clear dental claims can also be found in
balance.”
with xylitol, ed.), which is fully supported
Finland. In fact, nowadays, xylitol is a pre-
by this claim. And partially because of this
requisite for consumers of chewing gum
claim, the product is also recommended by
and pastilles. The market for these kinds of
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Because we care!
• DIONNE IRVING •
Event Calendar ISM/Prosweets
IFT
31 January-3 February
16-19 July
Cologne, Germany
Chiacgo, USA
www.prosweets.com
www.am-fe.ift.org
Gulfood
Intrafood
21-25 February
21-22 September
Dubai, UAE
Kortrijk, Belgium
www.gulfood.com
www.intrafood.be
IFFA
SIAL
7-12 May
16-20 October
Frankfurt, Germany
Paris, France
http://iffa.messefrankfurt.com
www.sialparis.com
Free From Food Expo
Health Ingredients
9-10 June
29 November-1 December
Amsterdam, the Netherlands
Frankfurt, Germany
http://freefromfoodexpo.com
www.figlobal.com/hieurope
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