ISSUE 1 • 2021
T R E N D S • I N G R E D I E N T S • T E C H N O LO G Y
For families, by ours
Powered by South African journal for food and beverage manufacturers
How plantbased is taking over the world
Tech solutions that keep tabs on waste
Plant proteins are booming. Bühler provides the entire process chain.
Bühler (Pty) Ltd Juice Street, 5 Star Business Park Honeydew, Johannesburg, South Africa. +27 11 801-3500 www.buhlergroup.com Innovations for a better world.
C ontents ISSUE 1 • 2021 T R E N D S • I N G R E D I E N T S • T E C H N O LO G Y 8
On the cover Celebrate 30 years of innovation and passion with Fry’s – the pioneering plant-based food brand that became a global success story
THE TEAM EDITORIAL Editor: Maryke Foulds +27 (0)11 715 8012 maryke.foulds@newmedia.co.za
4
Layout & Design: David Kyslinger Contributor: Richard Stenning ADVERTISING Sales Executive: Anita Raath +27 (0) 82 976 6541 anita.raath@newmedia.co.za Sales Executive: Carla Melless +27 (0) 83 260 6060 carla.melless@newmedia.co.za Sales Executive: Càndida Giambò-Kruger +27 (0) 71 438 1918 càndida.giambò-kruger@newmedia.co.za CIRCULATION Circulation Manager: Felicity Garbers felicity.garbers@newmedia.co.za
Production Controller: Mandy Ackerman Art Director: David Kyslinger
AAK’s centre of excellence operational by end 2021
Unilever targets vegan and plant-based consumers
Take a break with vegan KitKat
Palm-free and vegan margarine a reality
PUBLISHING TEAM General Manager: Dev Naidoo
News
Are you ready for SAAFFI’s 19th annual seminar?
Cancel food fraud with these testing methods
Editorial 12 Alternative protein solutions of the future
13 Go beyond ordinary with these ingredient solutions
15 Immunity-boosting ingredients a must
16 Key ingredients for meat & dairy analogues
19 Vegan milk ingredients for added functionality
20 How to formulate tasty vegan food
22 Speciality ingredients for nutrient-dense food
24 The wonderful versatility of yeast
26 Make a splash with plantbased fish
27 Boost your savoury profile with umami
28 Effective protein & fat solutions
JOHANNESBURG OFFICE New Media Publishing, Ground floor, Media Park, 69 Kingsway Avenue, Auckland Park 2092 Tel: +27 (0)11 877 6111 Fax: +27 (0)11 877 6198 POSTAL ADDRESS PO Box 784698, Sandton, Johannesburg 2146 Published by New Media, a division of Media24 (Pty) Ltd MANAGEMENT TEAM MANAGING DIRECTOR: Aileen Lamb COMMERCIAL DIRECTOR: Maria Tiganis BRAND STRATEGY DIRECTOR: Andrew Nunneley
Ed ’s not e
Vegan hits a high note! The great news is that the current wave of plant-based and vegan lifestyles is not showing any signs of slowing down. It’s estimated
CHIEF FINANCIAL OFFICER: Venette Malone
that by 2040, only 40% of the global population will consume meat –
CEO: MEDIA24: Ishmet Davidson
moving away from a niche market into a basic lifestyle choice. This is
HEAD OFFICE New Media, a division of Media24 (Pty) Ltd 8th floor, Media24 Centre, 40 Heerengracht Cape Town, 8001. Tel: +27 21 406 2002 Email: newmedia@newmedia.co.za PO Box 440, Green Point, Cape Town 8051
spilling over into SA brands like Nando’s, Kauai, Simply Asia and the Spur group, who have stretched their menus to accommodate these diets; and local consumer brands like Fry’s, Simple Truth and B-well. In this launch edition of Just Vegan, we aim to provide you with the information needed to support you during new product development and formulation - not just for consumers, but to catch the attention of corporates too.
Just Vegan is published by New Media Views expressed in this journal, other than where specifically stated, are not necessarily those of the publisher. The editor welcomes for publishing consideration news items, press
Happy reading! Maryke
releases, articles and photographs relating to developments in the vegan industry. No responsibility is accepted should contributions be lost.
Just Vegan ISSUE 1
3
News
AAK to build global centre of excellence In line with its strategic direction, AAK AB has decided to establish a plant-based foods global centre of excellence on the company’s premises in Zaandijk, the Netherlands. AAK has been operating here for decades and this strategic location, near Amsterdam and in one of Europe’s largest food and agribusiness economies, offers proximity to many customers and industry peers. “Investing in this facility reaffirms our commitment to grow our presence in this dynamic and fast-paced category,” says Johan Westman, president and CEO, AAK Group. “Acting as a knowledge centre for our plant-based activities, we will develop and showcase our plantbased innovations to support customers across the world.” To meet the fast-growing demand for plant-based foods, AAK last year launched its AkoPlanet by AAK portfolio with tailor-made vegetable oil and fat solutions for food and beverage manufacturers developing plant-based meat and dairy products for the retail and foodservice channels. The centre will showcase AAK’s co-development process and feature two pilot plants, an analytical laboratory, a customer experience kitchen, and a sensory suite all under one AAK roof, allowing customers to bring great-tasting food and beverages to market faster and with confidence. “The long-term outlook for plant-based foods is strong, with sales growth outpacing that of other foods,” says Niall Sands, president of plant-based foods at AAK. “This development is driven by several factors, among them a growth in flexitarianism, an increased focus on health and well-being, and sustainability and climate concerns among many consumers.” The centre is expected to be operational by the end of 2021.
World is shifting to a more plant-based diet, says Unilever chief Unilever’s expanding range of plantbased foods is one of its new strategic priorities as the company zooms in on the fastest-growing consumer markets. With a growing number of people cutting their meat intake or giving it up altogether, Alan Jope, Unilever’s chief executive, describes the rise of plant-based foods
Ends
as an “inexorable” trend. “We are seeing a shift towards more plant-based diets, even in emerging markets,” he says. Analysts at Barclays have predicted the value of the global plant-based food and drink market could soar by more than 1 000% to exceed £100bn by the end of the decade. With the plant-based food market comprising lots of tiny businesses, acquisition targets for Unilever are less obvious than in other sectors.
Nestlé’s first vegan KitKat coming soon One of the world’s most popular confectionery bars will soon have a delicious plant-based option that delivers the perfect balance between crispy wafer and smooth chocolate. Alexander von Maillot, head of confectionery at Nestlé, says: “One of the most common requests we see on social media is for a vegan KitKat, so we’re delighted to be able to make that wish come true. This is a product for everyone who wants a little more plant-based in their life.” The new product, KitKat V, will be launched later in the year in several countries across the globe. It will only be available through the KitKat Chocolatory and selected retailers to test the opportunity for a wider roll-out. KitKat V was developed by chocolate experts in Nestlé’s confectionery research and development centre in York, UK. Louise Barrett, head of the 4
Just Vegan ISSUE 1
Nestlé confectionery product technology, explains, “Taste was a key factor when developing the plant-based chocolate. We used our expertise in ingredients, together with a test-and-learn approach, to create a delicious vegan alternative to our original chocolate product.” The company has already launched plant-based alternatives to dairy made from rice, oat, soy, coconut, pea and almonds across categories. Examples include non-dairy ice cream, coffee creamers, rice- and oat-based drinks, pea-based beverages, plant-based cappuccinos and lattes, a vegan condensed milk alternative, as well as a range of non-dairy cheese to complement existing plant-based burgers. KitKat V is certified vegan and made from 100% sustainable cocoa sourced through the Nestlé Cocoa Plan in conjunction with the Rainforest Alliance.
Proteissimo 101
All rights reserved - 2021 - Biospringer.
™
PLAYwith
VEGAN PROTEINS
without
OFF-NOTES
The first complete clean flavored vegan protein from an environmentally friendly yeast fermentation.
www.biospringer.com
News
Thermo Fisher Scientific
expands range in response to food trends The company has added assays
As well as the dire regulatory
for vegan and Halaal testing to
consequences of inadvertently
Quant Multi-Meat Sets provide
its successful Thermo Scientific
trading in adulterated food, mistakes
same-day, accurate quantification
RapidFinder Meat and Fish ID Kit
can also significantly damage
via qPCR. An internal amplification
range. This will allow food testing
brands, business, and the bottom
control (IAC) is included in each
laboratories to provide confidence
line. This is especially true in sensitive
PCR reaction to rule out the false
in both regulatory compliance and
markets, such as Halaal and vegan
negatives sometimes associated
customer satisfaction. The real-time PCR-based
food, where consumer trust may be hard to win back.
with foodstuffs that can prevent PCR from occurring effectively. The
species detection
The RapidFinder
new assays follow the same sample
and quantification
Meat ID range, which
preparation and PCR procedures as
solutions fit
also includes kits for
other RapidFinder Meat ID assays,
seamlessly
detection of beef,
enabling them to be run together
within existing
equine, chicken
with existing workflows to maximise
RapidFinder
and many other
laboratory efficiency.
workflows to return
animal and fish
rapid, accurate results while maximising laboratory efficiency. The range answers growing concerns over food fraud, which
6
After detection, the RapidFinder
DNA, provide results that laboratories, manufacturers, and retailers
Bernd Hofmann, VP of Thermo Fisher, says, “Food manufacturers and retailers need to know the claims they have on their labels
can rely on.
are accurate if they are to ensure
The flexible workflow allows for DNA
regulatory compliance and
costs the global food industry an
extraction from samples of up to 20g,
consumer confidence. No one wants
estimated $10 to $40bn a year
using either a manual or automated
to be the subject of headlines about
and seriously compromises public
procedure for the higher throughput
pork in products labelled Halaal, or
health. Complex global supply
of multiple samples. Identification
meat in products marked as vegan-
chains and increased market
targets mitochondrial DNA for
friendly. But the growing complexity
pressures are leaving sourced
increased sensitivity and specificity.
of global supply chains and the
ingredients more vulnerable to food
The RapidFinder Halal ID Kit, which
continual downward pressure on
fraud, and brands more vulnerable
tests for pork, recorded a market-
price leaves ingredients vulnerable to
to mislabelling.
leading sensitivity rate of 0.0005%.
food fraud.”
Just Vegan ISSUE 1
News
Innovative flavouring process
for margarines and bakery fats Switzerland’s leading producer of industrial and commercial margarines has developed a new technology to produce palm-free, vegan and vegetarian margarines in which any off-note flavours are effectively taste masked. At the heart of the process is a natural rosemary extract-derived antioxidant that extends the products’ shelf life and increases heat stability during baking. Employed to overcome common hurdles that arise when replacing solid palm fat with alternative oils, the neutralised fats are subsequently custom flavoured to match specific applications. In addition to stabilising the flavour of margarines, as well as vegetable and animal oils and fats, a key benefit is an optimised mouthfeel. Among both consumers and industry, healthy vegetable fats are currently in high demand. At
In addition to natural butter and vanilla notes, possible flavours include creamy-milky, fresh-sour and/or neutral-slightly sweet, as well as lightly roasted, nutty notes. The flavour matrix of each margarine or shortening/lard is customised for
Margarine production
industrial customers
requirements. “Fat is one of the most
and own brands, which Grüninger
important flavour carriers, which has
produces as well as private-label
a decisive influence on the market
articles. It’s also possible to modify
success of the end product,” says
the taste of soft margarines,
Michel Burla, MD of Grüninger. “In
sandwich spreads and a wide
addition to flavouring, we rely on
range of special fats for industrial or
cooling drum technology to optimise
commercial bakers.
the plasticity of the products, which
The products flavoured with the
is especially important when
help of the new process reconcile
dispensing with structure-giving
consumer wishes with industry
solid palm fat.”
the same time, the acceptability of products containing palm oil is declining. However, widespread palm alternatives such as rapeseed oil bring notable challenges,
The count is on for the 19th annual SAAFFI seminar If there is any truth in Rosa Parks’ illimitable quote ‘One person can change the world’, then how much faster and more effectively can an entire industry sector change the world for good?
including intense organoleptic properties, high oxidation potential and individual processing requirements. Grüninger’s new process is of particular interest to bakery and confectionery manufacturers because it offers advantages from factory to fork. Any oxidation-labile fatty acids are stabilised during refining and crystallisation with the help of a natural antioxidant. This significantly extends the shelf life of the end product and prevents the occurrence of heat-induced off-flavours that can arise during baking. By adding special masking flavours to the fat phase, any undesirable flavours are masked in a second step before the desired top note is integrated into the structure during the precisely controlled
The 2021 annual SAAFFI seminar themed “Save the Planet – WAKE UP, GROW UP, SPEAK UP!”, aims to highlight initiatives in the flavour, fragrance and related sectors currently influencing thought and practice in the areas of environmental awareness and actions towards sustainability. The flavour and fragrance sector has much to teach in this arena, and viewed as leaders in environmental initiatives internationally. The virtual seminar, which will be held over two days, 20 and 21 April - offers a programme packed with exciting offerings. Sharon Bolel, assistant executive director of SAAFFI enthused, “The online conferencing package is a sophisticated platform that more-than replicates a live convention. We are excited at the prospect of using ground-breaking technology partners to introduce our delegates to a new and exciting world of online events.” Bolel continued, “The organising committee has been creative in putting together a programme which incorporates world-class speakers, an interactive workshop and a brilliant set-up to facilitate networking and meetings.” International speakers include Maxime Marchal, sustainability project manager for IFRA and IOFI, as well as public affairs manager at IOFI, and Dr
Berangere Magarinos-Rouchat, chief sustainability officer, Firmenich. Prof Nick Binedell, strategy professor at GIBS Business School, will present a keynote closing address on economic implications for South Africa resulting from the pandemic, and ideas thinking forward, of strategies to deal with these effects. Flavour and fragrance trends presentations are always a highlight of the SAAFFI event and this year the topic will be presented with the interesting additional angle of the effect of changed consumer behaviours due to Corona. The growing interest in plant-based foods and the impact on product concept and development is sure to be of interest to the broader food industry. Neil Taylor, chief operating officer at Infinite Foods will share some insights from the “inside” of this community. Much has been said about recyclable and refillable packaging. Dan Moleto of the Refillery, will lead delegates on a journey through the refill revolution. Attendees are sure to take away added skills, useful information, and a solid dose of career-oriented motivation. There is even the promise of a jam-packed goody bag for the first 250 registered delegates… For more information, and to book for the event, go to https://saaffi.co.za/events/
crystallisation stage. Just Vegan ISSUE 1
7
s te a br e el c s ’ y Fr Company focus
30 years of innovation & passion
The inspiring success story of how a little KZN family business became a pioneering plant-based food brand and a global success is one that has its roots firmly in family values and a passion for animals and the planet.
T
he Fry Family Food Co. had
first daughter, Tammy. They lived
its start 30 years ago in a
on a humble plot in rural KwaZulu
a local piggery he’d helped build,
humble home kitchen, where
Natal outside Durban and to earn
Wally had his ‘aha’ moment.
Wally Fry, looking for ways to cater
money Wally farmed goats. Some
He’d always supported his wife’s
for his active family’s vegetarian
of Tammy’s earliest memories are of
vegetarian choices, but when faced
needs, learnt how to make
connecting with the animals on the
with his young daughter’s principled
vegetarian sausages using a home
farm and a realisation that the meat
determination and the cruel realities
mixer and good ingredients.
her family ate came from those
of the piggery, he was able to make
animals she loved. It wasn’t long
the shift himself.
Initially a very happy omnivore,
8
A short while later, while visiting
Wally married Debbie Fry (a die-
before a young Tammy made the
hard vegetarian) and they had their
decision to not eat meat.
Just Vegan ISSUE 1
In the early 90s in South Africa meat-free options were rare. Meat
Company focus
alternatives were practically nonexistent, and not very satisfying for a converted meat eater. Never one to be put off by a challenge, Wally decided to try creating plant-based meat alternatives in his kitchen. It was highly experimental, and
“2020 was a whirlwind. It was a year of change and acceptance for the whole world. It was quite something to navigate such a radical business move during the pandemic. It certainly taught us how to adapt…” – Tammy Fry
there were many failures, but the result was the quintessential Fry’s sausage. The sausages were a hit. Wally, encouraged by the response, took a batch to the local retailer to gauge interest. Within 18 months of that first sale, Fry’s was in 2 000 retail stores across the country. From there it was all about rapidly innovating product lines and growing the business locally, and then globally. UK was the first country the company chose for export. Australia soon followed, with Germany, Greece and other EU countries in hot pursuit. The first Fry Family Food Co. products were developed with a couple of stainless-steel pots and a run-of-the-mill home industry food
Just Vegan ISSUE 1
9
Company focus
processor – a far cry from
profit’, the family grew the business
their current offering
and the plant-based food category
of over 40 different products in 28 countries worldwide
family-owned business, we did not have the same financial resources
state-of-the-art,
as a global corporate enterprise, and
Pinetown factory
so the way we grew our business
that employs over
was far more organic,” she says.
400 people.
She explains that Wally and Debbie always shared the belief that the business had to fund its own growth.
aren’t done yet.
“With the radical growth for demand
Tammy, who’s early
for vegan products - the pressure to
determination inspired the start of the business, joined Fry’s as warehouse hand about 25 years ago. She is now the global brand lead for Fry’s. “We know now that veganism and plant based diets are the future. But
innovate, employ resources, build new manufacturing plants and enter new markets was intense. We realised we needed to rethink the future of the company.” A great indicator of potential in the category are the results of the
this wasn’t the case when
RSA top end surveys with 2 000
my dad started out. Fry’s
consumers conducted in 2012 and
was born long before the
again in 2021. The percentage of
trend of plant-based eating
meat eaters dropped from 60%
was a thing and he grew
to 29% and meat reducers nearly
the business out of necessity,”
doubled from 33% to 60% over
she explains.
the nine-year period. Additional
Underpinned by their
research has also shown an 81%
fundamental value of ‘principles over Just Vegan ISSUE 1
always our major challenge. Being a
produced in their
An impressive story
10
slow road. “Financial resources were
- all of which are
for sure, but the family
“The percentage of meat eaters dropped from 60% to 29% and meat reducers nearly doubled from 33% to 60% over the nineyear period.”
in multiple markets. It was a long
growth of ‘flexitarians’
Company focus in South Africa in the higher income brackets. With this potential for growth came an understanding that Fry’s would need to keep up, especially with so many more players entering the market. In late 2019 the family started talks with an investment company called Blue Horizon. Led by a team of visionaries, Blue Horizon were on a mission to start a global plantbased food company that would change the food system. They wanted to make plant-based eating the new normal by gathering select heritage and start-up plantbased brands under the umbrella of LIVEKINDLY Collective. In March 2020, just before the global pandemic changed the world, the family joined the Collective. “2020 was a whirlwind. It was
normal,” she explains. “We will see
We will also see products that
a year of change and acceptance
category growth at scale and speed
have a closer resemblance to meat
for the whole world. It was quite
and plant-based foods will now be
like structures texturally as well as
something to navigate such a radical
more accessible for more people.
better bioavailability. Plant proteins
business move during the pandemic.
The benefits will come through RCL’s
need to equal or better the qualities
It certainly taught us how to adapt,”
partnerships with restaurant chains,
of meat, not only from a texture and
says Tammy. “It helped that we
distribution networks and even on
taste point of view but also from
were working with some of the top
the level of agriculture projects and
a nutritional point of view. To shift
food executives in the world, from
raw materials.”
consumer mindset and to encourage
marketing to finance to R&D to
Currently there is a pilot project
more consumer trial (and loyalty) we
production. It also helped that we
in Mpumalanga growing yellow
need to make the eating experience
were all in the same boat.”
peas as a form of plant protein.
of plant proteins equivalent to that of
“Accessing locally produced raw
meat,” she explains.
Despite the global lock downs and economic impact of the pandemic,
materials will change the game for
the LIVEKINDLY Collective team
Fry’s,” says Tammy.
were unwavering in their mission.
The majority of Fry’s products
What does the future hold for the Fry’s brand and for the Fry family? “This is the brand’s 30th year and
Fry’s was successfully launched
are made from a blend of non-GM
we are taking the opportunity to
into the US market in March, in all
soy and wheat proteins. Tammy
celebrate what we’ve achieved as
Sprouts stores nationwide, with more
explains that while soy has been
a family. Some of us are actively
retailers to follow soon.
predominant in the plant-based
involved in the Collective, heading
meat space, in the next few years
up NPD and the ANZ regions and
increased from 64% in August 2020
the category is likely to see a variety
will continue to play key roles in the
to 82% in January 2021 and in March
of protein alternatives including
growth and expansion of the Fry’s
LIVEKINDLY Collective formed a
yellow pea, faba and mung.
brand. More importantly, we remain
Locally, brand awareness for Fry’s
Joint Venture with RCL FOODS called
“One of the key focuses for our
LIVEKINDLY Collective Africa which
new product development teams
the way people eat and to make
will market and distribute plant-
is cleaner labelling. The Collective
plant-based foods more delicious,
based products (including Fry’s) into
is determined to create a culture
more accessible and most definitely
South and sub-Saharan Africa.
of recognisable ingredients and
‘the new normal’.
“LIVEKINDLY Collective Africa is
at the helm of the mission to change
clear ingredient labels that are
the embodiment of our mission to
simple for the everyday consumer
make plant-based eating the new
to understand.
The Fry Family Food Co. – www.fryfamilyfood.com
Just Vegan ISSUE 1
11
e ur t u f he t for od Fo Bühler
– alternative protein solutions
By 2050, it is estimated that an extra 265 million tonnes of protein will be needed to meet the demands of the world’s population. Finding new protein sources is essential. Soy, oilseed, pulses and the ability to upcycle side streams or newer ingredients like microalgae are the future when exploring and developing sustainable alternative as consumers continually demand environmentally friendly products.
B
ühler offers industrial-scale, complete solutions for processing alternative proteins into high quality meat or fish substitutes. Its technology allows
processors to adjust the texture, shape, colour and flavour of the products according to the needs of your target market and supply your customers with tasty products. MAXIMISING PULSE POTENTIAL As well as being high-protein and gluten-free, pulses are filling, low-fat and high in vitamins and minerals. Products that combine pulses with wheat, meanwhile, are also high in amino acids. Pulses are extremely versatile and can be used in breads, pasta products and meat substitutes. Bühler has developed a wide range of products and solutions to help increase pulse production and offers solutions for every process step including optical sorting, milling, extrusion, cleaning, splitting and hulling. “Our Pulsroll pulse huller enables the efficient and hygienic removal of the hulls of different pulses. The Polymatik press, meanwhile, is a production solution that allows producing pulses and other raw materials
PolyCool 1000. For the first time, the patented PolyCool 1000 allows a throughput of more than 1000 kg per hour. The individual cooling circuits can be controlled independently. This high-throughput cooling die can withstand pressure of up to 50 bar.
10PEOPLE BILLION LIVING ON
50%
EARTH BY 2050
INCREASE
If this becomes a reality, global food demand will increase by approximately 70%
although 85% of arable land is already in use
12 Just Vegan ISSUE 1
IN PROTEIN PRODUCTION IS NEEDED
Bühler into savoury pasta products with an authentic pasta ‘bite.’ We are also continuing to explore the potential of pulses for use in meat substitutes, many of which are now almost indistinguishable from meat in terms of texture and taste,” explains Taryn Browne of Bühler in South Africa. OILSEED PROCESSING When it comes to oilseed preparation, Bühler’s highavailability technology is key to efficient preparation prior to extraction. “We work closely with
Extruder & PolyCool 1000 - 2:43 VIDEO
manufacturers of pressing and complete process solutions,
its partnership with start-up Alverto
achieving capacities beyond
to develop algae as an ingredient in
BÜHLER’S NEW POLYCOOL OFFERS A WIDE RANGE OF PRODUCTION CAPABILITIES
15 000 t/24h. Our proven reliability,
pasta products with a protein content
technology and services can help
of more than 60%. “We are also
you to reduce the cost of ownership
researching use of the wet grinding
and improve your extraction yield.
process in bread mills as a cost-
With the high-performance cooling die in combination with an extruder, it is now possible to produce wet textured proteins based on soy, pulses, oilseeds and many more raw materials at throughputs of up to 1 000kg/h.
“We offer the industries’ most
extraction systems to provide
efficient means of rupturing algae cell
comprehensive portfolio in the
walls, an essential element of large-
preparation of oilseeds such as
scale cultivation,” she points out.
soybeans, rape-and sunflower
While microalgae have long been
seeds - covering all process steps
a part of Asian cuisines in the form
The PolyCool cooling die can be easily used for various protein sources such as soy, pulses, oilseeds as well as newer ingredients like microalgae or insects. This offers you the flexibility to achieve fish- or meat-like textures.
from grain intake to flaking, as
of seaweed and other dishes, only
well as hull and extraction meal
a tiny proportion are currently used
processing,” she explains.
for food. This means the potential for
The hygienic design and excellent accessibility to all of the product contact areas allows fast and easy cleaning between trials for maximising hygiene standards.
RELEASING THE POTENTIAL
more, algae grow very quickly, and
OF MICROALGAE
no arable land is required. Algae are
Aeroglide systems are already used
cultivated in open ponds or closed
in the manufacture of seaweed
systems with tubes, bags or tanks,
products for a number of South Asian
and they take up very little space.
customers, with dried seaweeds
Depending on the species, they can
processed on Bühler roller mills in
also be farmed in both warm and
China. The company is also looking at
cold climates.
The PolyCool 1000 enables the production of products in various shapes and structures while meeting the standards required by industrial-scale production with throughputs of up to 1 000kg of wet textured proteins per hour.
further development is huge. What is
ways of integrating microalgae into other food products. One example is
Bühler – www.buehler.com
40% OF VEGETABLE PROTEIN LANDS ON OUR PLATES
four plant-based proteins are needed on average to make one animal-based protein
Just Vegan ISSUE 1
13
Ingredion
Discover a world of plantbased possibilities
The way people eat is changing and the demand for plant-based products is rising fast. Millions of people around the world are turning away from eating animal products. Between 2015 to 2019, new product launches with a plant-based claim increased by a CAGR of 57% globally, shows research by Innova Market Insights. In the same period, launches with vegan claims rose by 22% and vegetarian by 8%.
A
mid this massive growth in
means food manufacturers will need
plant-based burgers and sausages
demand, food and beverage
to formulate nutritious products that
are perennially popular meat
companies have a prime
reflect consumer desire
alternatives, there is a growing opportunity in other
opportunity to meet these needs
for low-fat, -sugar and
and achieve success. In a changing
-salt, but also offer a
world, understanding what
positive health benefit
consumers want is key, so you can
by including good
alternatives, for example.
tap into this global mega-trend and
nutrients such as fibre
With the growth in home
deliver value for your business.
and protein.
snacking since COVID-19
HOW ARE CONSUMER HABITS CHANGING?
HOW CAN YOU CAPITALISE ON
People around the world are
THIS OPPORTUNITY?
increasingly avoiding buying animal-
For manufacturers looking to tap
products. In dairy alternatives,
based products and are actively
into the growing demand for plant-
consumers are exploring beyond
choosing meat and dairy alternatives.
based alternatives, there are a few
non-dairy milk and cheese, looking
An estimated 15% of millennials
key challenges to bear in mind in
for dairy alternative drinks, vegan
are already meat-free and future
order to deliver the maximum ROI
ice cream and spoonable non-
generations are predicted to consume
for your business.
dairy yoghurt.
applications, such as plant-based seafood
lockdowns, there is also
even less, a UK survey conducted in
When consumers reduce the
significant room for growth of plant-based alternative snack
While you balance these
amount of meat and dairy they
challenges, it’s also essential not
eat, they look for alternative ways
to neglect the eating experience
this increase is that consumers are
to get a similar amount of protein
of the final product. With meat
becoming very concerned over
that those foodstuffs can provide.
alternatives, you need to ensure that
the effects their food has on the
Meat and dairy alternatives with
your products have the satisfying,
environment. A recent survey of
front-of-pack claims like ‘source of
meaty texture that flexitarian
meat analogue consumers in the UK,
protein’ can attract health-conscious
consumers are used to. Equally,
Germany and France showed that 63%
consumers who want to ensure
dairy alternatives need to deliver a
of people worldwide were trying to
they still get the nutrients they need
creamy texture and satisfying eating
positively impact the environment day
when cutting down on animal-
experience to win consumer loyalty.
to day. They want their food to do the
based food.
2020 by Censuswide and Finder shows. One of the major factors influencing
To achieve all these aims, you
same. Veganism and reduced meat-
Consumers are often switching to
need innovative ingredient solutions
lifestyles have been shown to be less
meat and dairy alternatives because
and application expertise. Ingredion
detrimental to the environment than
they are concerned about their
has the experience and technical
meat-based diets, thanks to a lower
health and where their food comes
knowledge in meat and dairy
carbon footprint.
from. They want transparency
alternatives to provide the solutions
and providing this can help you
you need. Ingredion’s Plant Possible
accelerated this trend, with consumers
stand out from the competition. A
report explores the ways in which
looking for healthy plant-based
cleaner label – with understandable,
food producers can make the most
products that satisfy. COVID-19 has
recognisable ingredients – builds
of the changing world of plant-
focused consumers’ minds firmly
trust with your consumers and gives
based alternatives.
on personal health and even after
them reassurance that they know
Download the full report now at
coronavirus restrictions end, markets
what goes into their chosen product.
https://go.ingredion.com/plant-
The global pandemic has
around the world could see a boom in
In addition, consumers are
healthier eating – particularly of plant-
looking for variety in their meat
based meat and dairy alternatives. This
and dairy alternatives. While
14 Just Vegan ISSUE 1
based-report. Ingredion – www.ingredion.com
AECI
Be part of the solution with these ingredients In line with the UN’s Sustainable Development Goals of zero hunger and good health and wellbeing, AECI Food & Beverage offers many plant-based ingredients.
T
he range contains everything
studies that prove that they assist
masks the unpleasant aftertaste of
from alfalfa to yerba mate,
with overall health by improving
high-intensity sweeteners.
and includes coconut milk,
intestinal regularity, preventing
AECI Food & Beverage also offers
water powders, echinacea, garcinia
fat accumulation, moderating
plant-based protein alternatives
cambogia, moringa, turmeric, fruit or
triglyceride and blood glucose levels
like pea, rice and pumpkin protein
vegetable powders, yeast extracts
and reducing insulin secretion. Fibre
to increase the protein content of
and many more. The company also supplies a blend of ten natural herbs that can boost immunity. AECI Food & Beverage supplies fibre ingredients like psyllium husk, fibre derived from fruit, as
also assists with the absorption
your products. Protein plays many
of minerals like calcium,
critical roles in the body, including
“Fibre also assists with the absorption of minerals like calcium, magnesium, zinc and iron”
well as Fibersol, which is derived from corn. These fibres can be supplied with clinical
magnesium, zinc and iron. It can also
fuelling energy and carrying oxygen. Protein is a building block for bones,
improve the quality of
muscles, cartilage and skin and
products by replacing
assists with their repair and recovery.
part of the flour, fat and sugar content and improving the shelf life of bakery products
through moisture retention.
A plant-based ingredient that has natural anti-aging effects and collagen-boosting properties, proven in clinical studies, can also be supplied.
The taste of the product will also improve, as fibre gives body and
AECI – www.aeciworld.com
BE PART OF THE SOLUTION! Plant based ingredients and alternatives to suit your needs. Contact Monique Barnard +27 11 409 5000 monique.barnard@aeciworld.com
Just Vegan ISSUE 1
15
Danlink
Answering the growing trend of meat and dairy analogues with yeast protein
Eating less meat or no meat at all is very popular among consumers. Veganism is behind this fast-growing lifestyle trend and leads many consumers to choose a plant-based, animal-free diet at least some of the time. Consequently, consumers want to stop or limit their meat and dairy intake, but not at any cost.
T
o meet the demand for food
seemingly contradictory demands
with no animal proteins, a
have led to forecasts showing that
growing number of products,
the size of the plant-based protein
from meat and dairy analogues to
market will hit $35.54 billion by
alternative protein snacks, breakfast
2024, rising between 2020-2024 at a
cereals, and even high-protein
CAGR of 14%, says the Research and
ready meals are being launched.
Markets report.
This results in an average growth of 68% every year for alternative
MAIN CONSUMER CONCERNS
beverage and food products with a
Consumers cite various motivations
‘plant-based’ claim, according to an
for avoiding animal products,
industry report from market research
including human health and weight
giant Research and Markets.
concerns, the ethics of animal consumption, environmental issues,
HEALTH: A KEY CRITERION IN THE
the economic imperative to save
PURCHASING DECISION
money, and even the simple desire
While diets based on plants
for new and exciting flavours.
continue to increase in popularity,
“While consumers are actively
many consumers are still searching
trying to eat more plant-based
for familiar, healthy foods and
foods (and reduce their meat
drinks. Consumer interest in meat
consumption), they are not willing
analogues is motivated both by
to compromise on taste and
a rising awareness about the
texture. […]. And it should be as
health benefits of protein and the
transparent and sustainable as
disadvantages of meat. These
possible.” – Nizo Food Research
16 Just Vegan ISSUE 1
“Springer Proteissimo 101 is the first complete, clean-flavoured vegan protein obtained from yeast fermentation. It contains all the essential amino acids. It enables food manufacturers to add a good-quality protein in vegan foods without off-notes.”
Are you READY? 2020/2021 Food Review/ Symrise
New Product Competition Since its inception, the competition’s primary
platforms. The grand prize also includes a trip
goal is to provide local and international brands,
to SIAL Paris 2022, one of the world’s most
featured on local shelves, the opportunity to
exciting trade shows where future trends are
showcase their innovative new products.
set. Don’t miss this opportunity for your first-
Entrants and winners will receive extensive exposure throughout the magazine’s various
row view of the latest developments in global food and beverages.
Entries are now open,
and close on 1 June 2021! For more information, please contact Maryke Foulds at maryke.foulds@newmedia.co.za or give me a ring on 082 569 2330 to discuss.
Danlink
THE IMPACT OF FOOD ON
formulators need a protein-rich
score (PDCAAS) is equal to 1 and its
THE ENVIRONMENT
ingredient that is without off-notes
digestible indispensable amino acid
The consumers who purchase plant-
and contains all of the essential
score (DIAAS) is 1.02.
based foods are particularly sensitive
amino acids.
to the environmental impact of their
Yeast protein does not include any genetically modified
consumption, and food producers
SPRINGER PROTEISSIMO 101: A COMPLETE
organisms, it is vegetarian and
should carefully consider which
YEAST PROTEIN
vegan-friendly, as well as kosher
ingredients they use and how these
To answer the call of vegan,
and Halaal certified. In addition,
are sourced when designing products
vegetarian and flexitarian consumers
it is also gluten-free, making it
to attract these discerning buyers.
everywhere, Biospringer, a business
more accessible for millions of
unit of Lesaffre, has launched an
consumers worldwide. It also
ALTERNATIVES THAT DON’T
innovative ingredient: Springer
benefits from a stable supply
COMPROMISE ON TASTE
Proteissimo 101, a nutrient-dense
chain as it is not dependent on
While some consumers are looking
protein from yeast. It has a neutral
harvest or seasonality. Finally,
for an easy transition from animal
taste that makes it a highly
when compared to animal
protein to alternatives, others are
malleable and easy-to-use building
protein, it is more environment-
looking for a completely different
block for great-tasting foods with a
friendly and sustainable. This
product with a unique flavour.
high protein content.
makes it a great tool to develop
Research suggests that there is real
Springer Proteissimo 101 is the
meat and dairy analogues.
potential both in creating true-to-
first complete, clean-flavoured
original meat and dairy analogues
vegan protein obtained from
other natural yeast ingredients,
and in truly novel products that have
yeast fermentation. It contains
among them animal-free flavours
the potential to surprise and delight.
all the essential amino acids. It
for meat and cheese analogues
enables food manufacturers to
- including chicken, beef and
substitute with the perfect texture
add a good-quality protein in
cheese flavours.
that melts like real cheese to entice
vegan foods without off-notes. It is
flexitarians, or developing a fresh,
an animal-free protein that has a
innovative product to both excite
high digestibility score - its protein
vegetarians and vegans, food
digestibility corrected amino acid
Whether creating a cheese
18 Just Vegan ISSUE 1
Biospringer also manufactures
Biospringer’s products are distributed locally through Danlink. Danlink Ingredients - www.danlink.com
Afriplex
Afriplex’s functional vegan milk ingredients Whether motivated by environmental concerns, personal health or ethical reasons, the vegan movement has taken the world by storm and is here to stay.
O
ne of the greatest challenges
including macadamia, almond,
latte can be enjoyed by simply
faced by the food industry
cashew and pecan concentrates
adding hot water. The possibilities
today is mimicking the
as well as nut-free oat option. Oat
are endless. Afriplex’s innovation team is also
organoleptic properties of animal-
milk’s creamy mouthfeel and taste
derived favourites in vegan
akin to cow’s milk has led to a great
able to assist in the formulation of
alternative products.
surge in popularity in both Australia
final formulated food products such
and the US.
as vegan cheese and condensed
Afriplex’s team of innovative scientists have developed a range
In addition to the standard
milk- just to name a few! All ingredients are processed in
of versatile plant-based milk
bases, Afriplex also offers tailor-
concentrates, delicious enough to
made concentrates incorporating
Afriplex’s FSSC 22000 accredited
fool even die-hard dairy lovers.
botanical extracts such as rooibos,
manufacturing facility and the
This multifunctional base is
honeybush and moringa for added
commitment to adhere to full
available in a concentrated
functionality that can be used in
pharmaceutical cGMP standards
form and can be diluted to your
applications such as ready-to-
is evident throughout its quality
preference to be used in various
drink vegan sports beverages and
management system.
applications. The company offers
instant vegan latte concepts - a
a range of nut-based variants
satisfying cup of vegan rooibos
Afriplex – www.afriplex.co.za
INDULGE IN AFRIPLEX’s NEW FUNCTIONAL VEGAN MILK INGREDIENTS!
Afriplex is a South African company rooted in the development and manufacturing of botanical extracts, complementary medicines, veterinary products and food & beverage product solutions. info@afriplex.co.za | +27 (0)21 872 4976
| +27 (0)86 578 1305 | www.afriplex.co.za
Just Vegan ISSUE 1
19
Cape Food Ingredients
Innovative solutions that will rock your taste buds The key to the vegan market is taste. Consistent market success relies on repeat purchases and the all-important word-of-mouth recommendation whether personal or via social media. Just Vegan spoke to Cape Food Ingredients’ Brian Lanton to find out why it is vital to become a product development partner in Africa for all food and beverage sectors.
“W
a succulent cook-stable structure. This results in vegan ‘meat’ type products that are still succulent after cooking, with a higher postcooking weight. While standard vegetable fats will run out as they
e are incredibly
melt, Creamy SF Paste will not.
focused on
This spells the end of the dryness
developing key
associated with many vegan
No-meat burger patties
ingredients that can be used
products such as ‘fish’ fingers, patties
chicken. Our hundreds of top note
during the formulation stage of
and meatballs. It can also replace
flavours apply to all food types
vegan products, each of which
animal fats such as butterfat.
– fruit flavours, warm flavours, alcoholic flavours and many more.
has its unique set of organoleptic and sensory challenges. We are
• Umami bases: The key to making
always formulating new products
all vegan food taste good is found
and we are always looking for
largely in umami notes. CFI has a
smoothness in beverages: One of
new ingredients that are game
large and sophisticated range of
the negative aspects of many vegan
changers. We have found many
vegan umami bases, which give the
milks is a tendency to separate very
such ingredients that provide novel
right taste notes to all flavour types -
quickly, along with a thin texture
solutions to both technical and cost
whether vegetable, chicken, seafood,
that is far from satisfying. Cape Food
issues,” he says.
meat or cheese.
Ingredients has completely solved
• Particle suspension &
this aspect, along with the ability to
The company has developed many solutions via new ingredients
• Top note flavours: To build on
that will form an essential part of
umami base flavours, top notes
tasty vegan foods:
should always be added for that
• Texture/gelling/thickening: When
smooth out chalky/grainy notes.
final sensory boost. Using our top
it comes to formulating vegan
• Creamy SF Fibre: This innovative
notes enhances the taste of all
cheeses, yoghurts, mousses, custards
product holds up to 50 times
vegan foods, even those which will
and similar products, developers
its weight in water and offers
taste like grilled beef or roasted
need a variety of tools. CFI has developed many options to cater for all needs, with examples such as vegan chocolate desserts, instant custards and cheesecakes. • Novel proteins: Ingredient trends form the cornerstone of CFI’s product portfolio. New products include chia seed protein isolate, micronised yellow pea protein, micronised rice protein, neutral yeast protein and
Chocolate mousse is a cinch.
20
Just Vegan ISSUE 1
other useful tools that can give your product a better taste and/or unique marketing edge. Cape Food Ingredients – www.capefoodingredients.com
Th e futur e
Orchem
of plant-based solutions in the F&B industry In the past few years, demand for healthy and sustainable products has increased exponentially. One main trend we have been witnessing is the one of plant-based product alternatives. It is predicted that in the upcoming years, nutrientdense vegan foods and clean labels will prove to be key selling points in the healthy foods industry.
I
n fact, market data shows that
almost every category in the food
the number of mainstream
industry, including meat, beverages,
consumers buying plant-based
dairy, sweets and chocolates, ice
• CARRAGEENAN Extracted from certain species of red algae seaweeds, a natural source, carrageenan is used in
options is already rising at a rapid
cream, margarine, mayonnaise
pace. The global plant-based meat
and many more. We also provide
market is currently valued at $12.1
comprehensive solutions that allow
billion and is predicted to reach
food and beverage producers to
almost $28 billion by 2025. The plant-
drive growth through our diverse
based dairy products market is even
portfolio that includes speciality
larger: according to Euromonitor,
ingredients for gluten-free, clean
the global market for plant-based
label, fibre enrichment, plant-based
milk alternatives reached $21 billion
protein products and much more,”
in 2015 and is forecasted to achieve
explains Charlé Warnecke, business
sales of over $34 billion by 2024.
unit manager, food ingredients.
great clean label ingredient because
evident in the US and in Europe
• TRANSGLUTAMINASE
can be obtained from various sources
and is currently being witnessed in
This is a natural enzyme that bonds
This growing trend has been
emerging markets such as in the
protein molecules together by
Middle East and in Africa. Now,
linking the amino acids glutamine
more than ever, food manufacturers
and lysine. It makes the taste,
in those regions, across all sectors of
texture and appearance of plant-
the industry, are looking to develop
based food similar to that of meat. It
plant-based products to respond to
can also thicken dairy systems, and
this rising demand.
increase yield in tofu production, among other applications.
A LEADING DISTRIBUTOR OF SPECIALITY FOOD INGREDIENTS
• PLANT PROTEIN
Orchem offers a unique plant-based
The demand for plant-based
ingredients portfolio that satisfies
protein shows high growth, as
consumers’ hunger for tastier and
it’s perceived as healthier than
healthier vegan products. The
conventional animal-based
company formulates and builds new
proteins. The increasing demand for
concepts for customers using the
protein-rich diets and awareness of
latest innovations in food technology.
importance of protein is driving the
More precisely, it offers expertise
market. Orchem provides a wide
through established partnerships
range of plant protein for multiple
with world-leading suppliers to
applications, including pea and
help you develop and launch vegan
soy protein.
products that will set you apart from the competition. The range of technology
gives your product an appetising look by creating a diverse range of textures. • NATIVE STARCH As consumer health awareness increases, the demand for native starches rises. Native starches are a they are pure forms of starch that such as wheat, rice and potato. • FIBRES To address the growing demand for whole-grain and high-fibre food, Orchem’s full range of fibre enrichment solutions will improve the quality and increase the nutritional value of your product. • COCOA POWDER Our cocoa powder range can be used in diverse applications such as beverages, ice creams, baking and much more. • NATURAL FLAVOURS We offer an extensive range of flavours that sets our customers apart and keeps consumers loyal. Our range of natural flavours gives our customers a competitive
• PECTIN
edge in terms of quality and price,
As a nature-derived ingredient
thanks to our partnerships with
services includes new product
with acknowledged nutritional
development, quality improvement,
benefits, pectin is used in diverse
recipe optimisation and labelling
applications such as jams, jellies,
advice. “We have solutions for
yoghurt and many more.
22 Just Vegan ISSUE 1
a variety of food applications. It
the world’s leading ingredient manufacturers. Orchem – www.orchem.com
INNOVATIVE INGREDIENTS SOLUTIONS! • • • • • •
Transglutaminase Pea Protein Soy Protein Pectin Carrageenan Native Starch
• • • • • •
Fibres Cocoa Powder Natural Flavours Vegan Cultures Vegan Probiotics Natural Antimicrobials
ORCHEM (PTY) LTD.
South Africa Branch of REDA Chemicals Durban 031 100 8040 Johannesburg 011 465 6353 management@orchem.co.za www.orchem.co.za
SK Chemtrade
The wonderful versatility of yeast Global trends point to a surge in the development of vegan/vegetarian alternatives for dairy and meat products using plant-based proteins. For more than 65 years, Germany-based Leiber has been one of the leading manufacturers of special yeast products for this sector.
N
atural raw material brewer’s
- Meat analogues
yeast is processed using
- Textured vegetable proteins
an innovative method to
form high-quality products, used in
• Extracts for flavour profiles:
food products, animal nutrition, food
Besides giving products a basic
supplements and biotechnology.
taste profile, the addition
The company has its head office in
of specific flavour top
Germany with additional production
notes allows developers
facilities in Poland and Russia.
to customise profiles by
One of the biggest challenges
adding characteristic flavour
facing meat alternatives
nuances. The range of top
development is that substitute
notes can be applied as
protein sources often feature
key flavour components to
unpleasant flavour profiles, such
individualise and strengthen
as earthy, bitter or grassy notes.
overall product taste profiles.
To use these protein ingredients,
Body Notes (BN) extracts ensure
it is necessary to mask these
that the desired meaty base flavour
flavour profiles.
is imparted. With Leiber’s Roast Chicken, your vegan food gets
your vegan food and increase
ideal for use when formulating
a delightful chicken taste, while
customer acceptance.
vegan and vegetarian meat
Leiber’s VN Beef Cooked provides
alternatives. It offers special
typical basic cooked beef taste
APPLICATIONS:
brewer’s yeast extracts for three
profiles to vegan food. Top Notes
- High-protein applications
basic functional applications:
(TN) extracts can be applied as a key
- Spreads
flavour component to individualise
- Sauces and soups
• Extracts for masking: Vegetarian
or strengthen the flavour taste.
- Seasonings and spice blends
or vegan products are mainly based
Applying Leiber’s TN Roasted Smoky
- Convenience products and ready
on alternative vegetable protein
will give a roasted, slightly smoked
concentrates, isolates, flours or TVPs.
touch to vegan chicken food.
Leiber’s Veaty concept is
meals - Meat analogues - Textured vegetable proteins
An obvious disadvantage of these raw materials is native off-tastes.
APPLICATIONS:
The masking extract neutralises
- High-protein applications
• Leiber Cheese Booster Vegan:
the genuine, unpleasant off-taste of
- Spreads
The cheese booster range has been
proteins for vegetarian and vegan
- Sauces and soups
extended with this product, which
applications. Leiber’s Soy Masker is
- Seasonings and spice blends
boosts the cheesy notes in dairy
an example of the perfect solution to
- Convenience products and
alternatives by providing a typical
mask the typical earthy, beany soy
ready meals
cheesy taste and offering more
flavour notes to assist in successful
- Meat analogues
round notes. Leiber’s Cheese Booster
food development.
- Textured vegetable protein
Vegan is a nutritional yeast and
APPLICATIONS:
• Colour extracts: Neutral in taste,
- High-protein applications
with an intense brown colour to
assistance on how to formulate
- Spreads
achieve a meat-like look. Leiber’s
products using these innovative
- Sauces and soups
Asada DC LS imposes an intense
ingredients, please contact local
- Seasonings and spice blends
dark brown colouring without
supplier SK Chemtrade.
- Convenience products and
influencing the food. Colour extracts
allergen-free powder.
ready meals
24 Just Vegan ISSUE 1
will improve the appearance of
For more information or
SK Chemtrade – www.skchemtrade.co.za
EXCELLENCE IN YEAST THE SOLUTION FOR VEGETARIAN & VEGAN APPLICATIONS
Mask. Taste. Colour.
Veaty®
We are proud to announce we are the new distributor for Chr. Hansen Natural Colours in Southern Africa.
CPT: 021 551 0681 | JHB: 011 974 1124 info@skchemtrade.co.za | www.skchemtrade.co.za
h s fi d e as b t n a Pl
GN T
that makes a splash
Vegan-friendly seafood is quickly growing in popularity. Plant-based Exberry colours are the ideal way to ensure these products appeal to as many consumers as possible, writes GNT technical sales manager Richard Stenning.
T
he plant-based trend is gathering pace
all over the world, and consumers on the African continent are no exception. FMCG Gurus research shows 65% of consumers across the continent eat meat substitutes on a regular basis – far more than any other region.1
substitutes are high in protein, too. Colour is every bit as important. To ensure
With the high-performance cooling die in combination with an extruder, it is now possible to produce wet textured proteins based on soy, pulses, oilseeds and many more raw materials at throughputs of up to 1000 kg/h.
these products appeal to consumers, it’s vital that they look appetising.
extruded cereals and high-protein
already well established, attention is
Nonetheless, with modern
beverages, enabling us to apply that
now turning to plant-based fish.
consumers demanding healthier,
knowledge to fish-style products.
clean-label products, it is essential to
For example, with extruded cereals
use ingredients they can trust.
it is important to avoid excessive
With plant-based meat and dairy
While it still represents a tiny fraction of the global seafood market2, everyone from Forbes to the BBC is
Made from fruit, vegetables and
processing and hold times as well as
suggesting vegan-friendly seafood is
plants with no chemical solvents,
considering colour addition as late as
shaping up to be the next big trend.3,4
Exberry Coloring Foods provide the
possible in the extrusion process.
Beyond vegetarians and vegans,
perfect colouring solution for plant-
Our expertise has enabled us to
there are plenty of reasons for
based seafood. While vegan-friendly
overcome these technical barriers to
consumers to explore seafood
fish can create technical challenges
ensure our plant-based colours can
substitutes. Seafood allergies,
for clean-label colours, GNT has
be used to perfect the appearance
concerns around overfishing,
developed solutions for a vast array
of everything from salmon fillets
and health issues relating to
of stunning seafood substitutes.
to tuna sashimi. In fact, the range
methylmercury and microplastics
Many of the current analogue
covers the whole rainbow and
are all leading shoppers to add plant-
products are based on soy, pea,
is suitable for almost any food
based fish alternatives to their diets.
lentil and chickpea and they are
and drink application without
mainly processed by extrusion or
compromising on the label.
As a result, the range of products is growing fast, from scampi and
created by mixing proteins with
crabcakes to canned tuna and
stabilising systems and a heating
smoked salmon, and many are
step. Both of these processes, in
setting new standards in terms
combination with high pH values,
of quality. Manufacturers have
need be taken into consideration to
found innovative ways to mimic
ensure a positive result.
the natural flavours and textures of seafood, while many of the 26 Just Vegan ISSUE 1
REFERENCES: 1
FMCG GURUS ‘Top Trend: Plant-Life Explored’ (2020)
2
The Good Food Institute ‘An Ocean of Opportunity: Plantbased and cell-based seafood for sustainable oceans without sacrifice’ (2019)
3
Forbes ‘Plant-Based Fish Is The New Vegan Trend’ (June 2020)
4
BBC ‘Vegan seafood: The next plant-based meat trend?’ (June 2020)
GNT has vast experience working with similar applications including
GNT - www.gnt.com
WCA Lif e Science
Umami boosts savoury profiles
Mediterranean Umami Bold is a clean-label and all-natural ingredient, rich in umami flavour compounds. It is proprietary blend of vegetable concentrates and extracts as well as natural sea-salt that is used to reduce sodium and enhance flavours in recipes. well as plant-based “meat”
S
can be complex. To achieve
Umami has the unique ability to
recipes as a flavour enhancer
the desired tasted and texture,
enhance the desired flavours and
and as a functional ingredient.
many technologies are needed.
salty (and sweet) tastes, allowing
Applications will contain between
To overcome plant protein off-
the replacement of common
1 and 3% salt, as well as other
flavours, it is common to add a
flavour enhancers and reduce
ingredients which have negative
significant amount of salt (usually
sodium without affecting the
consumer associations.
1.2 to 2.5%), spices, flavours and
finished product texture.
alt is widely used in vegan as
In addition to sodium reduction,
Formulating vegan applications
masking flavours. Mediterranean
Development work in the
Mediterranean Umami Bold can
company’s R+D department
eliminate the use of MSG and/or
and close collaboration with
yeast extracts, while keeping the
customers has shown 25 to
desired texture. Independent tasting
35% sodium reduction across
panels have confirmed that recipes
a wide variety of applications.
using Mediterranean Umami Bold
These applications vary from
were preferred by consumers.
vegan “meat” analogues to
Ultimately the double effect of sodium reduction combined with the elimination of artificial ingredients is a winning solution.
sauces, dips, soups, snacks and more. Mediterranean Umami – alakai@icon.co.za
Just Vegan ISSUE 1
27
Savannah Fi ne Chemicals
t a me d e as b plantEffective solutions from bars to
Soy concentrates can efficiently close gaps in the supply of quality proteins. Solutions from Archer Daniels Midland Company combine high quality with great taste and cost-effectiveness.
B
esides fat and
carbohydrates, proteins are a fundamental nutritional component. They provide
amino acids that ensure important
physiological functions. For several years, health-conscious people around the world, including sports enthusiasts, have seen added value in consuming foods that are higher in protein or fortified with protein. This is why, in industrialised markets, protein enrichment can be regarded as an additional nutritional benefit. It is also important to remember that in regions where high-quality protein sources are very limited and people suffer from malnourishment, proteins are the essential basis for life.
28
Just Vegan ISSUE 1
COST-EFFECTIVE AND HIGH-QUALITY SOY PROTEIN CONCENTRATE
It is clear that diverse consumer
needs require different solutions.
As a global agricultural processor and food ingredient provider with
extensive expertise in plant proteins, ADM offers a wide range of proteins for uses ranging from basic nutrition to protein enrichment. ADM protein specialists have developed Arcon, a high-quality protein concentrate that has a protein level of at least 67% and boasts a high PDCAAS*value. With its clean taste, natural light colour and different granulations, it is suitable for countless applications. Arcon provides an affordable
solution for creating various nutrientrich food products such as porridges, bars, biscuits and beverages.
PORRIDGES: NUTRIENT-RICH AND ADAPTABLE TO REGIONAL TASTE PREFERENCES
Arcon provides an easy way to enhance and fortify protein and makes it easier to include other ingredients in porridges. “Due to its high protein content, fewer additional protein sources are necessary, which results in cost savings in comparison to other protein sources (e.g. soy flours). By using the Arcon series, the developed recipes allow more opportunities for other ingredients, like the inclusion
Savannah Fi ne Chemicals of local African ingredients such as mealie meal or sorghum that people know and love,” says Henning Weich, technical manager, ADM. When prepared with hot water or other liquids, Arcon disperses easily and creates a smooth and silky texture that is pleasant to eat – unlike substitutions based on wheat flour or skimmed milk powder. BARS: A VARIETY OF TEXTURES AND EASY TO COMBINE WITH OTHER INGREDIENTS ADM’s protein concentrate is also suitable for protein fortification in cereal bars. It is available as a powder (Arcon F) as well as in granule form (Arcon G), which enables variation in textures whilst enhancing the protein content of the product. “Because it is non- hydroscopic, Arcon can be added in various amounts to almost any bar,” Weich adds. Used in bars, it creates a firm and chewy texture. It can constitute up to 20% of a recipe to enhance protein content. It also works well in combination with other protein inclusions like crisps or nuts as well as binding agents like glucose or glycerine.
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
Just Vegan ISSUE 1
29
Savannah Fi ne Chemicals BISCUITS: EASY PROCESSING RESULTING IN A LONG SHELF LIFE “Some of the difficulties involved in substituting wheat flour or skimmed milk powder with high protein sources (e.g. isolated soy protein) start during processing and often result in a poor eating quality with a very hard texture and dry mouthfeel,” says Mark Floerke, scientist, lead bakery and culinary ingredient applications research, ADM. Arcon F is a fine powder that blends well with wheat flour and other dry ingredients without any lumping or difficulties in hydrating. It produces a pleasant flavour with toasted nutty notes. A micro kill step is not required, since the moisture bakes out of the biscuits well, resulting in low water activity and ensuring a long shelf life. Moreover, Arcon is safe to eat directly after processing. BEVERAGES: DIVERSE APPLICATIONS ACHIEVABLE Arcon works in non-dairy alternatives such as chocolate milk or vanilla flavoured drinks. It can be used in low-juice beverages that have a pH value below 4.0, with stabilisers to reduce or even eliminate sedimentation in packaged products. “Arcon is widely available, ensures a
FAT SOLUTIONS FOR PLANT-BASED MEAT As consumers start to reduce their meat consumption and switch to vegan, vegetarian or flexitarian diets, they still crave the unique sensory experience of eating real meat. It’s not always easy to find plant-based alternatives that are equally delicious.
They can also lead to better processing, as these products come in bulk, blocks, powder or flakes for ease-of-use in developing products that look, cook and taste like real meat.
With decades of lipid experience and technical expertise, Bunge Loders Croklaan BeLeaf can develop innovative fat systems and co-create plant-based meat replacers that mimic the unmistakable sensory experience that real meat delivers.
• Trans fat-free
The BeLeaf range of plant-based fats includes three products made from different sustainable raw materials. They form the basis for plantbased meat replacement products with improved sensory characteristics in terms of appearance, texture, melting behaviour, taste and juiciness.
CHARACTERISTICS:
BENEFITS: • Better sensory characteristics • Improved processing • Reduced fat content compared to real meat (less saturated fat on an absolute level)
• Three fat solutions, made from different plantbased sources • Available in bulk, block, flake or powder • Low contaminant levels
stable quality and allows for economical pricing,” says
Joe Richardson, senior research scientist, protein applications, ADM. Today, a growing demand for food and the limited availability of highquality protein sources require a broad perspective on protein sources. Arcon is the perfect fit when protein fortification needs to be combined with good taste. All products are supplied locally through Savannah Fine Chemicals. * PDCAAS: Protein digestibility-corrected amino
acid score. It is an indicator of the quality of a protein. The PDCAAS provides information on how well the human organism can convert food proteins into the body’s own protein.
30 Just Vegan ISSUE 1
SAVANNAH FINE CHEMICALS OFFERS A COMPREHENSIVE PORTFOLIO OF INGREDIENTS: DARK CHOCOLATE POWDER: Barry Callebaut website link: https://www.barry-callebaut.com/en-ZA/ manufacturers Dark Chocolate powder link: https://www.barry-callebaut.com/en-ZA/ manufacturers/products/bensdorp-dark-chocolate-powder/100067 APPLE FIBRE: CFF Link: https://www.cff.de/en/ Apple Fibre link: https://www.cff.de/en/Products/SANACEL/ SANACEL-apple LALLEMAND YEAST EXTRACTS: Lallemand link: https://bio-lallemand.com/savory-ingredients/ Lallemand plant based alternatives link: https://bio-lallemand.com/ savory-ingredients/applications/plant-based-alternatives/ DIANA FOODS PLANT-BASED https://www.diana-food.com/applications/savory/savory-plant-basedalternatives/ Savannah Fine Chemicals – www.savannah.co.za
From one
brave team to another…
Thank Thankyoyou u to toeveryone everyone in manufacturing and an essential d essential services serv ices for keepithe machines ng t he machines for keeping running run and shelves stocked, duringthe the heves sto cked, durin COVID-19 V I shutdown. th e
You are the unsung heroes!
Our #PurplePeople salute you!
South African journal for food and beverage manufacturers
FOOD Manufacturing Africa Journal for food and beverage manufacturers
AFRICA
New Media, a division of Media24 (PTY) Ltd.
Discover plant-based possibilities with Ingredion Create plant-based alternatives that deliver on taste, texture and front-of-pack claims that your consumers love. Ingredion is a global ingredient solution provider, with the local market knowledge and insights to understand your unique needs. We can help you balance changing consumer demands with technical performance and cost considerations, as well as deliver an exceptional sensory experience in meat and dairy alternatives. Download the recipe book and be inspired with delicious plant-based concepts from Ingredion.
DOWNLOAD NOW ingredion.com | +27 (0) 118 679 260
The INGREDION mark and logo are trademarks of the Ingredion group of companies. All rights reserved. All contents copyright © 2021.
