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FoodNews

Alsiano

No. 26 • June 2011

Contents

Coming up: FIE 2011 in Paris

Coming up: FIE 2011 in Paris .................... 1

Travel with Alsiano to Europe’s largest fair for food ingredients taking place from 29 November till 1 December in Paris

Cereal Creamer, the new generation of creamers ........ 2 Springer® yeast extract: A clean label solution for salt reduction .................. 3 AEROSIL® & SIPERNAT® products to help avoid lumps in sugars and sugar alcohols ................................. 4 LCI launches westhove rice LV, the gluten-free solution for drinks ................ 6 Nutritis fruit sugar ingredients - natural sweetness .............................. 7 The Food Team ..................... 8

By Dorthe Andersson, Alsiano This year, Food Ingredients Europe (FIE) celebrates its 25th anniversary. The show was launched in 1986 as a small conference in Utrecht and has since developed into the leading event of the food industry with more than 1,500 exhibitors from all over the world. Like previous years, FIE 2011 will host Natural Ingredients 2011 and will also, among other things, feature an organic pavilion, the New Product Zone with recently launched ingredients, seminars and conference about the hottest industry topics, and the Food Ingredients Excellence Award show.

Briefly about our tour To get a good night’s sleep before the usually hectic first day at the fair, we shall travel to Paris on 28 November in the late afternoon. We shall be staying at the nice four star Hotel Concorde Montparnasse situated on the left bank in the heart of the Montparnasse district of Paris, close to the neighbouring areas of Saint-Germain des Prés and the Latin Quarter. All rooms are spacious and have a comfortable work space with free high speed internet access and WiFi. (continues on page 2) >>

It is already time to book your trip More than 20.000 visitors are expected during the three days the fair lasts, so hotel rooms in Paris will be in great demand. It is therefore not at moment too soon to start planning your trip even though the fair is still 6 months away. Keeping up with tradition, Alsiano has put together two package tours with good value for money allowing you to experience all the new ingredients at FIE and yet have a “taste” of Paris.

Publisher: Alsiano A/S Circulation: 1000 copies Travel with Alsiano to FIE 2011 in Paris - see our package tours on page 2.

Editor-in-chief: Katarina Furin Coordinator, text, layout: Dorthe Andersson FoodNews is published four times a year and distributed to customers and other interested parties. Reproduction of articles appearing in FoodNews requires prior consent of the author. Alsiano is not responsible for the content of articles written by external authors.

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FoodNews We get to and from the exhibition centre by public transportation – travelling time from Hotel to Villepinte, Parc Des Expositions, is approx. 1 hour. Our travel arrangement also includes a fantastic evening out on Tuesday 29 November to enjoy a bit of Paris. We start at Barrio Latino with a glass of champagne and some appetizers before leaving for Théâtre de la Main d’Or for a hilarious and possibly useful lesson in how to become a Parisian in just one hour (one man show in English)! After the show we go to Brasserie La Coupole for a delicious 3-course dinner in wonderful surroundings. For more information and to view flight schedules, please visit www. alsiano.com, where it is also possible to register from now on and until 1 August 2011. Please note that the number of seats is limited. Participants are registered according to the principle of first come, first served. Article 207

No. 26 • June 2011

Alsiano

Tour 1

Tour 2

• Return flight to Paris • Transfer from the airport to the hotel on 28 November and back to the airport on 30 November • 2 nights in a single room at Hotel Concorde Montparnasse from 28-30 November • Breakfast buffet • Exclusive evening arrangement • Tickets for the Metro/RER to get to and from the exhibition centre • Cancellation insurance against acute illness certified by a doctor

• 2 nights in a single room at Hotel Concorde Montparnasse from 28-30 November • Breakfast buffet • Exclusive evening arrangement • Tickets for the Metro/RER to get to and from the exhibition centre DKK 5,745 (EUR 770)

Copenhagen:

DKK 7,685 (EUR 1030) Billund:

DKK 8,719 (EUR 1169)

Hotel Concorde Montparnasse

NB: We also offer departure from Oslo, Helsinki, Stockholm and Gothenburg. Since flight schedules and prices constantly change, please contact our travel agent, Unique Tours, at tel. (+45) 3990 2040 or info@uniquetours.dk for more information.

Cereal Creamer, the new generation of creamers LCI introduces a palm-free creamer not only enabling formulation of more nutritious products, but also offering the opportunity for cost reduction By Dr Walter Lopez, Marketing Manager Nutrition & Convenience Food, Limagrain Céréales Ingrédients Creamer agents are used to clarify white sauces, soups or dairy desserts, while delivering creamy texture. They are resistant to major industrial processes (sterilisation, freezing, acidic pH ...) and are generally based on an essentially lipid-based composition from palm oil. Palm oil is, however, widely disparaged owing to its profile of saturated fatty acids and production with little concern for the environment (destruction of equatorial forests).

Without palm Limagrain has launched Cereal Creamer as a response to customers who want to eliminate palm oil in the composition of their finished products, while retaining the strengths of organoleptic properties in the final product. For more nutrition Cereal Creamer combines a reduction in fat and calories of the finished product with increasing intake of complex carbohydrates from an authentic and reassuring ingredient known to everybody: wheat flour.

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Cost reduction Being more concentrated and more effective, Cereal Creamer significantly reduces formulation costs compared with other creamers available on the market. Article 208


FoodNews

No. 26 • June 2011

Alsiano

SPRINGER® yeast extract: a clean label solution for salt reduction SPRINGER® yeast extract is a natural flavour ingredient allowing to replace up to 30% of salt in processed food recipes. This product compensates the loss of flavour intensity due to salt reduction By Bio Springer Sodium chloride (NaCl) is a vital nutritional ingredient. However, excess consumption may generate serious health problems. In many countries, the average daily intake is almost twice the recommended limits by national and international organizations dedicated to public health issues. The Scandinavian countries are no exception. Therefore, there is an increased focus on cutting down on salt, but since salt is also a flavour enhancer, it is not easy for the food industry to find eligible solutions. Bio Springer offers a 100% natural solution for helping food producers to cut down the salt quantities. Thanks to their SPRINGER® yeast extracts, it is possible to replace up to 30% of salt in processed food, without any significant change of the flavour profile. The SPRINGER® yeast extracts constitute a natural flavour ingredient, providing delicate bouillon, meaty or cheesy notes and umami taste in a wide range of food products – e.g. soups, sauces, meat and fish preparations, savoury mixes, etc.

How it works? Bio Springer’s solution takes its starting point in the natural synergy effect between the umami and salt perception in yeast extracts. Naturally rich in nucleotide, these products provide the umami taste, or “savouriness” in Japanese which can best be described as “round in mouth-feel”, providing a full body taste perception. This natural synergy effect increases the saltiness perception of foods. So with yeasts extracts we bring more flavour and compensate the loss of saltiness perception. In this way it is possible to decrease the salt quantities without negatively impacting the global taste profile. Product selection: The following yeast extracts are well suited for salt reduction • Springer® 0402 / 20 - MG - L • Springer® 2012 / 20 - MG - L • Springer® 2020 / 0 - MG - L The yeast extracts are 100% water soluble and can be labelled “yeast extract” or “natural flavouring”.

Bio Springer is the worldwide leader in yeast products (yeast extracts, yeast peptones, autolysed yeasts, yeast cell walls). The company provides clean label savoury ingredients to the food and pet food industries and animal free nutrients to the biotech industries. In addition to its own know-how, BIO Springer benefits from the expertise of its mother company, the LESAFFRE group, which ranks N° 1 for the production and distribution of active baker’s yeast worldwide. Bio Springer’s food safety, security and quality system is certified GMA Safe. The company implements strict HACCP procedures and their R&D, manufacturing, QA and sales & marketing activities are certified ISO 9001. All products are certified Halal and Kosher.

Article 209

SPRINGER® yeast extracts provide: • Umami taste • Clean in taste: typical yeast extract flavour bases (bouillon, buttery, meaty notes) • Ideal substitute for salt and MSG • High nucleotide grades suitable for masking off notes (e.g. KCl)

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FoodNews

Alsiano

No. 26 • June 2011

AEROSIL® & SIPERNAT® products help to avoid lumps in sugars and sugar alcohols Choose the optimum flow aid, dosage and way of processing and ensure a convenient and efficient handling of sugars without time and resource consuming measures By Evonik Degussa

or even solid bridges between the carbohydrate particles. Additionally, the silica acts as a spacer preventing direct contact between the individual carbohydrate crystals. Especially very fine powders like e.g. confectioner’s sugar tend to cake as the small particles come into close contact with one another. Increasing the distance between the individual particles is important to reducing the interaction forces between those small particles and thus improving the flowability of the fine sugar grades. Depending on the causes of caking and poor flowability of powdered sugars, the type of flow aid used and the mode of addition should be chosen accordingly.

As soon as the humidity in the environment reaches a certain concentration specific to each carbohydrate, it immediately starts taking up moisture from the vapour phase. This relative humidity is defined as the water activity of the substance. At which point the carbohydrate commences picking up water depends, amongst other things, on the chemical nature of the substance, its purity and particle size. Impurities and smaller particle sizes increase the hygroscopicity which means that moisture is absorbed already at lower ambient humidity [1]. Anti-caking aids SIPERNAT® precipitated silica and AEROSIL® fumed silica can prevent caking – i.e. the formation of liquid

Caking due to moisture uptake Xylitol is very hygroscopic and tends to pick up moisture from the environment very fast. Even when stored at room temperature and humidity levels well below the water activity of this polyol, it absorbs water and forms large lumps decreasing the flowability. Figure 1 (left side) shows the result of keeping xylitol in a sealed glass bottle at ambient conditions. It is obvious Figure 1: Flowability xylitol vs xylitol with SIPERNAT® 50 S Xylitol (particle size max 10%>250 µm, initial water content max 0.5 Wt%). Left: Untreated xylitol with flow grade 7; Right: Treated with 1 wt% SIPERNAT® 50S, flow grade 3. Mixing in tumbling mixer type Turbula 45 rpm, 5 min. After storage at ambient conditions in closed glass for approx. 1 week. [1] Zucker und Zuckerwaren, H. Hoffmann, W. Mauch, W. Untze, Behr’s Verlag, p53ff

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Examples of carbohydrates that benefit from treatment with SIPERNAT® or AEROSIL®: • Fructose • Glucose • Lactose • Sucrose • Confectioner’s sugar • Brown sugar and caster sugar • Polysaccharides – e.g. maltodextrin, polydextrose or even starches • Sugar substitutes – e.g. xylitol, sorbitol and other polyols.

that the material is nearly completely caked and therefore not able to flow through the largest funnel opening (flow grade 7). In contrast to this, when the polyol is treated with AEROSIL® fumed silica or SIPERNAT® precipitated silica this is reliably avoided. An example of xylitol treated with 1 wt% SIPERNAT® 50S is shown in figure 1 on the right side. Under the same storage conditions, the particles do not agglomerate or form lumps. It is still an easy-to-handle, free-flowing powder reaching the flow grade 3. (continues on page 5) >>

Untreated xylitol

Xylitol with 1 wt% SIPERNAT® 50 S

Flow grade 7

Flow grade 3


FoodNews >>

Particle sizes causing poor flowability The size of the particles can be another reason for poor flowability. The finer the powder, the worse the flow. To demonstrate this, two different disaccharides were tested with a texture analyser for their caking behaviour during storage at elevated temperature and humidity. The first one had a particle size of approx. 130 µm on average, whereas the second one had a mean particle size between 50 and 100 µm. The test showed that the finest particle sized dissacharide caked much harder when untreated, than the other dissacharide. For both carbohydrates, a dosage of less than 1 wt% of AEROSIL® or SIPERNAT® products proved very efficient in reducing the hardness of the caked material. To reduce the caking of very fine powders, silica with fine particles like e.g. AEROSIL® 200 F offers the best performance. Since very fine powders are often produced by milling, an efficient way of adding silica is directly during the milling step. After a short period of some seconds (or minutes), the silica is dispersed evenly which improves flowability, reduces caking and prevents clogging the mill. This often improves the throughput of the mill.

No. 26 • June 2011

Alsiano

Figure 2: Reduction in caking without dust-generation 0.2% AEROSIL® 200 F 0.2% SIPERNAT® 22 S 0.6% AEROSIL® 200 F 0.6% SIPERNAT® 350

0.4% SIPERNAT® 350 0.2% SIPERNAT® 350 Untreated confectioner’s sugar

Besides the obvious reduction in hardness, the test showed that it is important to adapt the mixing procedure according to the material itself, the silica used and the dosage. In many cases, short mixing time at medium shear intensity results in the best anti-caking effect. Dustiness – also to be considered By reducing the adhesion forces of fine powders, the individual particles become freely moveable and separate from each other. Because of this, it might happen that dustiness of these powders increases. Since dust is inconvenient and a possible irritant during manufacturing and packaging processes, it needs to be avoided reliably. Figure 2 compares the influence of various silica grades and dosages on

Confectioner’s sugar (particle size between 50-100 µm) treated with corresponding silica, dosage given as wt%; mixing in lab mixer (Somakon) with varying duration at 2000 rpm to simulate milling. Dust measurement: Optical method, using light scattered by dust, equipment from Fa. Arndt/Germany. Storage at 30°C, 60% rh for 24 h; caking represents the force needed to scratch off a certain layer of the caked icing sugar.

the caking behaviour (horizontal axis) versus the effect on dustiness (vertical axis) of powdered sugar. This graph points out the options to reduce the caking of confectioner’s sugar without increasing its dustiness. It can be seen that especially SIPERNAT® 350 outperforms other flow aids with regard to both attributes. Here a dosage of about 0.4 wt% is already sufficient to reduce the caking significantly without increasing the dustiness. Higher dosages might bring only a limited additional advantage with regard to hardness of lumps, but there is the risk of generating some dust. Consequently, the type of flow aid used, its dosage and the milling conditions need to be optimised carefully. Article 210

Choosing the optimum flow aid • Hygroscopicity In cases where moisture-uptake is the main challenge, silica with a high absorption capacity, such as SIPERNAT® 50 S, will be beneficial.

• Particle size When the particle size or fineness of the carbohydrate is the limiting factor for the flowability, flow aids like AEROSIL® 200 F or AEROSIL® 380 F are good choices. Because of their particle structure, they very efficiently improve flowability of small-sized powders.

• Flowability vs dustiness For special applications – where besides flowability dustiness is an important aspect – SIPERNAT® 350 offers a very good performance. Because of its fine particle size, it improves flowability efficiently, but does not increase dust.

• Mixing mode For all powders, the mode of mixing the flow aid into the material has a significant influence on the effectiveness of the silica.

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No. 26 • June 2011

FoodNews

Alsiano

LCI launches westhove rice LV, the gluten-free solution for drinks Westhove rice LV makes incorporation of cereals in dairy and fruit based beverages easier By Dr Walter Lopez, Marketing Manager Nutrition & Convenience Food, Limagrain Céréales Ingrédients Thanks to their composition naturally rich in complex carbohydrates and low in fat, cereal-based products are recommended as part of a balanced diet. However, the addition of classic flours in dairy products or fruit juices meets 3 major problems: The addition of basic ingredients like wheat or other cereals: • induces a too high viscosity • causes a bacterial growth in beverages reducing the shelf life • introduces gluten, a major allergen with obligatory labelling. New low viscosity rice ingredient To make incorporation of cereals in beverages more convenient, Limagrain has launched westhove rice LV, which is a gluten-free flour with a low viscosity even in high dosages. This flour has a reduced microbial load and is devoid of enzymatic activity (e.g. absence of amylase activity). Westhove rice LV has a slightly sweet taste and provides the finished product good mouth-feel. Applications Westhove LV rice is the ideal product to differentiate your fruit preparations, beverages, dairy products, fruit juices, ice creams, sauces, soups and purees through nutrition and taste. For further information about westhove LV rice, please contact Alsiano. Article 211

Westhove LV rice benefits • the unique taste of cereal • 100% natural ingredient • easy to use: excellent and immediate dispersibility whatever the temperature, and resistance to industrial processes (shear, heat treatment UHT, etc.)

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FoodNews

No. 26 • June 2011

Alsiano

Nutritis fruit sugar ingredients – natural sweetness Long complex ingredient lists and mistrust towards GMOs, allergens and chemical additives have increased consumers’ demand for naturalness. Nutritis offers a broad line of fruit sugars for formulation of clean label food products By Nutritis Faced with growing demand for naturalness, low additive products and foods that are good for health and full of flavour, Nutritis has developed a process that allows to exploit fruit sugars with the dual objective of ensuring sustainable development and healthy nutrition. Working in collaboration with Grap’Sud, one of the European leaders in grape-derived products, Nutritis develops and markets a unique and original range of "100% fruit sugar" ingredients for the agri-food industry. These natural "all fruit" sugars with validated nutritional properties are extracted from fruit like grapes, apples and peaches, and can be adapted for use in a wide variety of drinks and foods (jams, compotes, dairy products, etc.).

Clean Label and nutritional properties The fruit sugar ingredients from Nutritis are produced using a soft solventfree technology, respectful of both the product and the environment. Thanks to this unique technology, developed and patented by Nutritis, it is possible to obtain pure, colourless and standardised sugars (by contrast with seasonal variations), as well as tailor-made products according to specific formulations. Based on 100% fruits, Nutritis sugars claim "Clean Label" status - a sign of optimum dietary quality and naturalness.

ness intensity (1.2-1.7 compared to sucrose (1)). It allows reduction in caloric intake of foods while preserving sweetness. FructiSweet: The fructose/glucose ratio is defined according to industrial specific needs in terms of glycemic index, sweetness intensity or caloric intake and can easily substitute many standard sweeteners. FructiSweet Original: Directly extracted and purified. This line of sugars respects the glucidic composition created by nature (e.g. the peach variety has a high content of sucrose). All fruit sweeteners are transparent, colourless, odourless and devoid of aftertaste.

Sweet taste – added value Exploit the many benefits and opportunities offered by Nutritis’ fruit sugars: • Clean label: No additives – no preservatives. All sugars from Nutritis are ingredients from an allergenfree and GMO-free fruit sector

The range The range of natural fruit sweeteners consists of the following three lines: FructiLight: 100% fructose. A unique solution of fructose from fruits which combines a very low glycemic index (GI=9) to a high sweet-

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• User-friendly ingredient list: If you use several sugars in your recipe (e.g. sugar, glucose-fructose syrup, dextrose, fructose), the FructiSweet Original range allows the replacement of these by a unique note “sugars extracted from fruits” • Positive communication: Increase the percentage of ingredients from fruits to benefit from the fruit content image • Low carb, reduced calorie intake: Exploit the high sweetness of FructiLight and FructiSweet to reduce the sugar and calorie content of your end products without compromising their sweet taste • Regulation of glycaemia and insulinaemia: With a very low GI, FructiLight is intended for an increased satiety effect • Optimisation of texture and stability of the sweet taste: Whenever sucrose is the key factor in texture, FructiSweet Original is well-suited due to is texturising properties (continues on page 8) >>


No. 26 • June 2011

FoodNews

Alsiano

The Alsiano Food team It is always nice to be able to put a face on the person you talk to over the phone or email - so here we are ... baby food - dairy - ice cream fruit preparations

Key accounts Katarina Furin

Steen Høeg Larsen

Michael Midskov

B.Sc. & Marketing Dipl. Sales manager

Food Technologist Area sales manager

Food technologist Area sales manager

E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +46 7678 781 78

E-mail: sl@alsiano.com Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441

E-mail: mm@alsiano.com Tel. dir.: +45 8230 0004 Mobile: +45 2270 1004

Sweden

bakery - convenience food

Food service

Michael Brehmer

Kristian Hansen

Tina B. Nørgaard

Area sales manager

Food Technologist Area sales manager

Area sales manager & sales assistant to Steen

E-mail: mbr@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016

E-mail: kh@alsiano.com Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003

E-mail: tn@alsiano.com Tel. dir.: +45 8230 0023 Mobile: +45 4071 8338

Sales support

Sales support Irene Schaffalitzky de Muckadell Sales assistant to Michael M. & Michael B. E-mail: is@alsiano.com Tel. dir.: +45 8230 0011

>>

Meat & poultry - pet food - drinks

Applications Nutritis’ fruit sugars can be adapted to a wide variety of applications:

Logistics Tina Johansson

Bente Mørkøv Ølgaard

Sales assistant to Kristian & Katarina

Logistics assistant

E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024

• Dairy products – e.g. ice cream, yoghurts, sorbets, soy desserts

• Processed fruits – e.g. jams and marmalade, preserves, fruit desserts, fruit preparations – Uncompromisingly 100% fruit preparations, optimised texture, improved preservation, enhanced fruity taste

• Biscuits, cakes, bars and cereals – natural origin, brand image and nutritional balance

• Refreshing soft drinks – e.g. fruit beverages, flavoured waters, juices, fruit syrups – more natural and lower in sugar

• Sports nutrition products

• Weight loss diet products – guilt-free pleasure • Confectionery (chocolate) Article 212

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E-mail: bm@alsiano.com Tel. dir.: +45 8230 0001


FoodNews June 2011  

Newsletter for the Swedish, Danish, Norwegian and Finnish food industries

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