FUNCTIONAL INGREDIENTS

What’s next for Vitamin D?

As one of the hottest nutrients in the world right now, Vitamin D is finally getting the attention it deserves as consumers become more concerned about improving their immune health and response. The nutrient has an important role to play in overall health during the COVID-19 pandemic as people spend less time outdoors.

EARTHLIGHT WHOLE FOOD Vitamin D is a clean label, plant-based ingredient that can help you create cuttingedge supplements and fortified food that responds favourably to the latest consumer trends in the market. Earthlight delivers concentrated Vitamin D with low use levels, which means it won’t affect the taste or texture of your formulations.

UNIQUE OPPORTUNITIES IN FOOD FORTIFICATION

Earthlight’s high concentration of Vitamin D will allow food, beverage and supplement producers to offer ‘Good’, ‘Excellent’ and ‘High Potency’ source label claims with only a few milligrams of the ingredient.

This low level of addition means that Earthlight will not affect the organoleptic properties of the products in which it is included and contributes to the costeffectiveness of this Vitamin D solution.

A minimally processed ingredient, Earthlight is considered a whole food form of nutrition – responding to consumer desire for cleaner labels on their food, beverages and supplements. This ingredient solution is being introduced to the market at a time when concern about adequate levels of Vitamin D is at an all-time high in the nutrition and medical communities – a concern that is gaining awareness among consumers as well.

According to Devin Stagg, COO for PLT Health Solutions, Earthlight Whole Food Vitamin D allows food, beverage and supplement producers to address a convergence of consumer wants. “First it

FAST FACT:

• Non-GMO, whole food mushroom powder • Organic grade available • 1 000μg (40 000IU) of Vitamin D per gram – independently verified • Low use levels offer excellent economics • Won’t affect the taste or texture of formulations • Consumer-friendly, clean label ingredients was natural. Then it was clean label, and often consumers want vegetarian or vegan added to their labels.

“Today’s answer to all of these consumer preferences is whole food nutrition. A recent IFIC survey showed that 60% of consumers strongly like the idea of getting their nutrition from food with naturally occurring health benefits. With Earthlight Whole Food Vitamin D, consumer products companies can offer their customers this important nutrient with a positive label experience in a nutrient dense formulation,” he points out.

Earthlight is manufactured by Oakshire Naturals, a division of Pennsylvania-based Oakshire Mushrooms – one of the largest growers of mushrooms in the US. Premium white button and Portobello mushrooms are exposed to light to naturally enhance Vitamin D content in a proprietary process. Each gram of Earthlight contains 40 000 IU of Vitamin D, which means the FDA Daily Value (DV) of 800 IU (20 mcg) can be attained with just 20mg of the ingredient. A ‘Good’ source claim requires 1mg, (10% DV) while an ‘Excellent’ or ‘High Potency’ source claim can be achieved with just 2mg (20% DV). The ingredient is Kosher and Halal certified. It is considered GRAS since it is a food, and is non-GMO. Tests have shown a minimum two-year shelf life stability with a reproducible nutrient content.

According to Dr Jeremy Appleton, director, medical & scientific affairs at PLT Health Solutions, adequate Vitamin D intake is a topic of great interest in the nutrition and medical communities.

“For a nutrient we’ve heard about since we were children, the amount of research and interest in the health benefits of Vitamin D is quite high today. Data from the NHANES study, 2005 to 2008, indicate that 94% of US adults are not consuming adequate amounts of Vitamin D, causing it to be classified as a shortfall nutrient by the USDA.

“To assist consumers in choosing food that will increase their vitamin D intake, the updated Nutrition Facts panel requires Vitamin D labelling with a higher DV,” he said. “Consumers are starting to pick up on the Vitamin D discussion - possibly as a result of being told about it by their doctors.”

1Wholesome White Button & Portobello mushroom are harvested from farms in Pennsylvania, US

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The product undergoes a final quality check, including Vitamin D concentration

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Mushroom are blended using an innovative process

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Blended mushrooms are exposed to safe UV light like the sun. This increases Vitamin D uptake

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The high Vitamin D product is dried and turned into a powder

Stagg elaborates further, “Consumers are really starting to become aware of the need for more Vitamin D. With consumers opting for cleaner labels and more natural, wholesome ingredients, companies are concerned about working with animal-based sources of Vitamin D or highly processed extracts that might not be considered wholesome. With Earthlight, consumer products companies can continue – or start – to include this important nutrient in their formulations, while offering the most attractive label experience possible. We like to say that Earthlight is where the world is coming next for Vitamin D,” he concludes. Earthlight is supplied in South Africa and Africa by Savannah Fine Chemicals. •

Additional information sourced from: nutritioninsight.com

Savannah Fine Chemicals – www.savannah.com

INGREDIENT INNOVATION

THAT’S VALUE DRIVEN

BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS

We supply food manufacturers with quality ingredients and a wide range of additives to help create the taste, texture, performance and appearance you need for your food nutritional products. We represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market:

Bakery ingredients: flavour, texture and fortification - Beverage ingredients for innovation - Confectionary: healthier & tastier alternatives to enhance your brand - Culinary solutions for sauces, dressings and prepared meals that will innovate - Dairy & Desserts: texture & functionality - Flavour & fragrance creation - Health & Sports nutrition.

Johannesburg: +27 11 856 4500 Cape Town: +27 21 551 5353 Durban: +27 31 202 0794 Email: info@savannah.co.za www.savannah.co.za

Don’t compromise on food quality when using food pigments

It is a well-known fact that the colour of a food or beverage product can impact how a consumer engages with it: we eat with our eyes first. Impactful colour plays a vital role during purchasing decisions by enhancing the sensory appeal and overall consumption experience.

TRADITIONALLY ORGANIC LAKE pigments or FD&C lake pigments, iron oxides, titanium dioxide, carbon black and metallic pigments are used in various capacities to achieve a vast range of colour intensity.

EVERY FOOD COLOUR HAS A PURPOSE

The use of mineral (inorganic) pigments, organic (lake) pigments and synthetic dyes in food often varies as per the function of the colours. Adding natural and synthetic colours in non-alcoholic beverages such as soft drinks and fruit-based drinks makes the drink look appealing. Here, the colour can attract the consumer to buy and try a product. For wine production, colours such as Allura Red are used. Lake pigments are added in some foods such as candies to give the consumer an experience where the colour can be left on the tongue.

A manufacturer looking to source an ideal colourant looks for quality and stability with a vibrant top colour, but there are certain challenges and new trends which focus on key selection criteria for product manufacturers.

• Sustainability & clean label requirements

This trend is headlining and fast turning into the new manufacturing normal. Clean colour labelling

satisfies consumers' desire for healthy food that is naturally prepared. It is a sustainable counter-trend to the almost limitless supply of industrially manufactured food. Globally, food and manufacturers face key challenges such as batch-to-batch shade variations, supply issues and delayed production lead times which could impact the final product.

• Batch to batch shade variation

Major food pigment suppliers are countered with issues of batch-tobatch shade variation which can be due to non-maintenance of batch records. Ideally a manufacturer should maintain the retain sample library of each sample and each commercial batch they ship to the customers. Should they require any future commercial orders or repeat orders, they can refer to the sample retain library and do the exact shade match as per the parameters and send the matched commercial batch accordingly.

• Pigment quality issues

The tinctorial value of the FD&C lakes is dependent on physical properties and pure dye content. In all applications, lakes must be thoroughly mixed into the medium that is to be coloured. If not, then it leads to bleeding. This may involve grinding or mixing on special roll mills. The wetting out of the colour particle and the dispersion in the medium vitally affects the final colour properties.

• Delayed Lead times

The issue of delayed lead times is addressed by Koel’s production team by manufacturing and sourcing 95% of the raw materials locally. The reverse integrated manufacturing process enables Koel Colours to not be dependent on any supplier. Since Koel

Colours is the proven manufacturer, they have the ability to control the production process and provide short lead times.

• Retain shade during supplier transition

A manufacturer looking to change the colour supplier, needs to ensure that the shade variation from the new supplier compared to the established standard shade should not happen. That is why the pigment manufacturer needs to have a specialised team who can custom develop the shades of the pigments as per the customers standards. This team should be able to match the exact shade to the customer’s standard and reduces the headache of the customer completely and customise the percentage of the dye content as per requirement. Koel’s proprietary manufacturing technology ensures bold and vibrant shades for diverse applications of colouring food and beverages. •

FAST FACT:

“Major food pigment suppliers are countered with issues of batch-to-batch shade variation which can be due to non-maintenance of batch records. Ideally a manufacturer should maintain the retain sample library of each sample and commercial batch they ship to the customers”

Koel Colours – www.koelcolours.com

Keep plant-based meat alternatives fresh with innovative products

Global ingredient manufacturer provides label-friendly solutions to support growing consumer demand for this market segment in the EMEA region.

KEMIN INDUSTRIES, A global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80% of the world with its products and services, is helping food producers respond to consumer demand for ready-to-eat plant-based meat alternatives that can be refrigerated for longer. Kemin Food Technologies provides label-friendly solutions that maintain taste and texture.

Consumers and retailers are looking for natural solutions that offer clear and transparent labelling with recognisable ingredients they can trust. Retail sales of plant-based meat alternatives reflect this shift in a dynamic category, as consumers are bypassing frozen products in favour of refrigerated ones.

Euromonitor’s meat alternative market data illustrates this rapid growth, indicating the retail value of plant-based meat will grow 42% in Europe in the next three years, reaching a value of €2.3 billion.

“Many consumers want to reduce their meat intake while maintaining protein consumption, so they are substituting with plant-based meat alternatives that offer taste and texture similar to meat, but with nutritional benefits from plants. “As a result, flexitarianism – a diet that is centred on plant foods with the occasional inclusion of meat – is booming,” said Kelly De Vadder, marketing director, Kemin Food Technologies, EMEA.

“While shoppers are looking for these ‘better-for-you’ products to promote health and wellbeing, they are also mindful of choosing products that are convenient and easy to prepare. As manufacturers move from frozen plant-based meat alternatives to refrigerated options, protecting product integrity is critical to ensuring taste and meatlike texture.”

Kemin offers a portfolio of label-friendly solutions to help brands control oxidation and microbial spoilage, maintaining the freshness, quality and safety of plant-based meat alternative products.

NaturFort, a blend of natural rosemary and green tea extracts, offers labelfriendly oxidation control, delaying flavour degradation to maintain texture, optimise the taste profile, retain colour for visual appeal and extend shelf life.

BactoCease NV, a trusted ingredient that offers clear and transparent labelling, protects meat alternatives from microbial spoilage while offering a balanced flavour profile. A buffered vinegar solution made with natural ingredients, BactoCease NV is manufactured with naturally sourced ingredients and contains 100% bio-based carbon.

“Refrigerated products that are exposed to light oxidation decrease in shelf life and quality much quicker. Fat systems are a key component of great-tasting plant-based meat alternatives, yet the oxidation of fat and oil components in these products is a common challenge for brands. Delivering the texture and flavour consumers desire can be very difficult if a product is not properly protected from oxidation,” De Vadder explained. “Microbial spoilage can also be an issue, so preventing it, as well, is essential for delivering a safe product to the market.”

Kemin also offers in-house customer laboratory services (CLS) to help customerpartners get to market faster.

“The CLS team provides dedicated support throughout all phases of testing to understand the influences of all food ingredients on the stability of the final product,” said Anja Verbiest, CLS and quality assurance manager, Kemin Food Technologies– EMEA. “Whether formulating a new product or reformulating an existing one, our CLS team can reduce testing time and meet go-to-market goals.”

To find out more about the Kemin portfolio of shelf-life and food safety solutions for plant-based meat alternatives visit their website. •

Kemin – www.kemin.com