FoodNews No. 25 • March 2011
Contents Baobab - superfood with many talents ......................... 1 New organic grape juice based products from Inosud ................................... 3 Improve dough hydration .... 3 New organic FOS from BENEO-Orafti ............... 4 News in brief: PROMILK IC25 - new from IDI ....................... 4 Malt as natural wheat flour corrector, flavouring and colouring ....................... 5 The Food Team ..................... 6
Baobab - superfood with many talents 2010 gave multiple baobab launches around the world. However, the big break-through for the fantastic superfood is expected in 2011. So what are you waiting for? By Afriplex The market research company Innova lists baobab in the top 5 flavours for 2011. If you haven’t yet considered baobab, it is time to do so. This trendy superfood is rich in vitamin C and B, potassium, and iron. In addition, it has more antioxidants than acai and more calcium than milk and any fruit. Baobab pulp powder comes in an offwhite colour and looks like sherbet. It has an unusual “caramel-pear” taste and can be used as a flavour enhancer, to provide nutritional fortification, or to help food and drink manufacturers reduce sugar in some applications. Due to its high pectin content of about 23-34g/100g, baobab could also play a role in formulations as a gelling or thickening agent or stabiliser.
Publisher: Alsiano A/S Circulation: 1000 copies 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.
Baobab has EU novel food status and US GRAS approval. Baobab product launch examples 2010 offered many baobab product launches around the world. For instance in the UK, the launches included lemonade, chocolate and ice cream. In the US market, baobab fruit bars in three different flavours and a nutrition ingredient drink mix have recently been introduced. At Woolworths, a retailer linked to Marks & Spencer, a health bar incorporating baobab fruit powder in both the coating as well as in the bar has been launched. Other product launches include jams and baobab cubes that work well in snacks, breakfast cereals, muffins, etc. (continues on page 2) >>
Explore the great potential of baobab Baobab powder is suitable for the following products:
No. 25 • March 2011 Afriplex is committed to the ethical and sustainable development of the baobab trade. As well as paying communities a fair price for their baobab fruit, part of their sales income is returned to the villages to fund community projects. Forestry techniques based on European best practice are applied, identifying and monitoring each producing baobab tree and putting in place appropriate measures to ensure long term sustainable production. Article 201
• Fruit smoothies and fruit drinks • Ice creams, yoghurts, dairy desserts • Cereal bars and healthy snacks • Bakery products • Jams, sauces, chutneys, marinades and condiments • Pectin cubes for e.g. snack lines, muffins and breakfast cereals • Sports and fitness food and drinks • Specialty teas • Vitamin and mineral fortification mixes and health supplements Ethical trade and sustainability Baobab not only offers a unique taste of Africa and powerful nutritional properties, it can also provide a lifechanging income to millions of poor rural people in Southern Africa. By harvesting baobab, these people can substantially increase their income at no cost to themselves. This helps them pay for healthcare, education as well as household necessities. In fact, a 2006 report by the UK’s Natural Resources Institute estimated that, if fully commercialised, baobab can deliver new income to over two and a half million poor families! What’s more, when communities earn money from baobab, they have an incentive to protect the trees. This helps to conserve the environment and its biodiversity and to ensure the natural regeneration of baobab woodlands.
Alsiano Afriplex is a South African company specialising in the environmentally and socially responsible manufacture of African plant extracts, aromas and flavours. Established in 2001, this company operates internationally in nutrition, food and health from its state-ofthe-art facilities close to Cape Town.
No. 25 • March 2011
New organic grape juice based products from Inosud Inosud, best known for their range of high quality grape juice concentrate and grape sugars, have recently launched new organic versions of their products By Inosud To accommodate the increasing demand for organic grades, Inosud first launched White Grape Juice Concen-
trate in the usual good Inosud qualty, allowing producers of organic products to sweeten their products with grape juice concentrate. With a brix of 65, a light yellow colour and a sweetness level higher than sugar, this product is an ideal natural provider of sweetness. The latest organic addition to Inosud’s comprehensive range of grape juice products is Organic Rectified Grape Sugar Concentrate. In organic quality, this is another important product for organic applications. With a brix of 65, a high clean sweetness level and a fully transparent appearance, this product is perfect in applications where a high sweetness level is required together with a clean sweet taste.
Both Organic White Grape Juice Concentrate and Organic Rectified Grape Juice Concentrate are 100% natural products extracted from organic grapes and could therefore be the preferred natural choice for many organic applications such as jam, fruit preparations, beverages, dairy products, confectionery products, etc. making it possible to avoid the declaration of “white sugar”. Article 202
Improve dough hydration Hydra 0.2% is a clean label cost saving solution from Limagrain Céréales Ingrédients to improve hydration in bread making By Anne Lionnet, Marketing Manager, Bakery, LCI
tion will benefit the end product quality as it will result in moister bread.
Who doesn’t want to save costs and at the same time improve product quality? This is now made possible by hydra 0.2% - a new clean label ingredient from Limagrain Céréales Ingrédients (LCI).
Hydra 0.2% Hydra 0.2% from LCI is both a cost saving and functional solution. By adding 0.2% of this unique combination of functional ingredients a gain of 4% hydration is achieved – i.e. +4 kg water for 100 kg flour. In the case of sandwich bread making, for instance, this results in a raw material saving of 2% per kg, 2% more breads per bowl and a 2% saving on cost per unit sold. You can easily achieve a saving in material cost of 10,000 EUR per year (calculation based on LCI recipe and raw material prices). Hydra 0.2% is used in addition to your standard dough conditioner.
Why hydrate more? There are two main reasons for increasing dough hydration: cost reduction of the units sold and improvement of the product quality. By hydrating more it is possible to achieve a direct cost saving on the bowl recipe, or increase the number of products by bowl. On the other hand, an increase of the dough hydra-
Benefits • Clean label ingredient – labelling “wheat flour” • Gain on cost recipe • Margin improvement and increased competitiveness • Improvement of the product quality Article 203
No. 25 • March 2011
New organic FOS from BENEO-Orafti Good news for formulators of organic food products: BENEO-Orafti has launched Orafti®L58 Organic By BENEO-ORAFTI BENEO-Orafti, well known for its inulin and oligofructose products derived from chicory, has now launched Orafti®L58 Organic - a liquid organic fructo-oligosaccharide (FOS). This product has gained NOP (National Organic Program) certification for marketing in the US and the organic certification for the EU market.
outstanding technological and nutritional properties and can not only be used as a prebiotic fibre to promote good digestive health, but also to replace sugar in various fruit preparations, dairy, bakery, cereal applications and even in organic baby food. Further info and samples can be arranged from Alsiano. Article 204
Produced from organic sugar, Orafti®L58 Organic offers customers
Orafti®L58 Organic Compositional specifications Fructooligosaccharides*
58 ± 2 %
Glucose + fructose + sucrose*
42 ± 2 %
Dry matter (refr, °Brix) Dry matter (grav.)
73.4 – 75.4 74.0 – 76.0 %
> 99 %
< 0.3 %
Conductivity (28 °Brix) Heavy metals (ICP-MS)* pH 830-50 °Brix)
600 µS/cm Pb, As each < 0.1 mg/kg 5.5 – 7.5
*expressed on dry matter
News in brief PROMILK® IC25 - new from IDI IDI has developed a new innovative solution for manufacturers of analog cheese, delicatessen and bakery producers: PROMILK® IC25. Thanks to its functional properties comprising heat stability, sliceability and shreddability, analog cheese made with PROMILK® IC25 can be used in a wide range of products such as delicatessen: in inclusion in sausages and bakery: in inclusion or topping PROMILK® IC25 is used with water and vegetable fat on standard equipment type horizontal or vertical cooker. For further information please contact Alsiano. Article 205
No. 25 • March 2011
Malt as natural wheat flour corrector, flavouring and colouring Diastatic malt is the natural choice for correcting wheat flour to achieve optimum baking properties, whereas non-diastatic malt is the natural choice for achieving the right flavour and colour of the baked goods By Emanuela Munari, Sales Manager, Munari F.lli The increasingly extensive cultivation of highly productive varieties of wheat and the use of mechanical harvesting and thrashing methods are factors that have led to a reduction in enzyme loads (diastase and protease). High amylase counts (amylograph test, Hagberg falling number etc.) indicate a lack of diastase enzyme activity. The addition of an adequate dose of malt permits the flour to be corrected within the standards of optimum baking requirements. For more than 50 years, Munari has been producing malt flour and has dominated the Italian market as leader in the sector. Malt as a natural wheat flour corrector There are two main categories of malt: diastatic and non-diastatic. High diastatic malt flour is used for its enzyme activity, usually in a low percentage. It is very light in colour and neutral in flavour. It is not a wheat flour improver, but a corrector of flour for bread making in case of too high Hagberg falling number, demonstrating a low alpha-amylase level which causes weak fermentation and a bread that is too white. When added to bread dough, the natural diastatic enzymes (alphaamylase together with beta-amylase) break down starch to produce maltose and other simple sugars, which enhance fermentation and contribute to crust colour, flavour and aroma. In particular, during the baking process, alpha-amylase together with beta-amylase break down in different ways a portion of the starch granules as they begin to gelatinise and before
the enzymes themselves are inactivated (at about 73°C). This provides simple sugars for yeast and increases loaf volume by delaying crumb setting and allowing more expansion of the dough. The diastatic enzymes’ effect is also improved by the low content of protease in malt, because this enzyme contributes to softening the gluten and in letting the starch granules free, this way allowing alpha and beta-amylase to do their job. It is important not to exceed in diastatic enzymes inclusion because if too much is used, it will lead to overconversion of the gelatinising starch into dextrines during baking, causing stickiness and reddish colour of the crust. For the same reason, too much protease can cause weakness and small volume in bread loaves. In high enzyme active malt flour, all enzymes are usually present in a very balanced way. Inclusion may be done at the mill after determining flour amylase level and Hagberg falling number by laboratory tests, or directly by industries and bakers, according to their own
experience of dough performances and recipes. Level of inclusions at the mill may go from 0.1 to 0.25%, while direct usage by industries and bakeries generally goes from 0.5 to 1%. Clean label From a clean label point of view, malt is a good, natural alternative to the use of enzymes as a natural corrector >>
Munari malt flours range • High diastatic wheat malt flour (>1500 Pollack Units – about 500-600 WindishKolbach) • High diastatic barley malt flour (>1500 P.U.) • Caramel barley malt flour (non-diastatic) - natural colouring for bread-making • Roasted black barley malt flour (non-diastatic) - natural colouring for bread-making • Deep caramel and brownreddish barley malt flours on request.
No. 25 • March 2011
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
Meat & poultry - pet food - drinks
Steen Høeg Larsen
B.Sc. & Marketing Dipl. Sales manager
Food Technologist Area sales manager
Food technologist Area sales manager
E-mail: email@example.com Tel. dir.: +45 8230 0014 Mobile: +46 7678 781 78
E-mail: firstname.lastname@example.org Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441
E-mail: email@example.com Tel. dir.: +45 8230 0004 Mobile: +45 2270 1004
bakery - convenience food
Tina B. Nørgaard
Food Technologist Area sales manager
Area sales manager
Area sales manager & sales assistant to Steen
E-mail: firstname.lastname@example.org Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003
E-mail: email@example.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016
E-mail: firstname.lastname@example.org Tel. dir.: +45 8230 0023 Mobile: +45 4071 8338
Sales support Irene Schaffalitzky de Muckadell Sales assistant to Michael M. & Michael B. E-mail: email@example.com Tel. dir.: +45 8230 0011
>> of wheat flours thanks to its balanced
content in alpha-amylase, beta-amylase and protease which, as seen before, affects several aspects of dough fermentation, volume, and, indirectly, flavour and colour. Malts as natural flavouring and/ or colouring On the other hand, the non-diastatic roasted malts have a major influence on product flavour and/or colour. These malts have no enzyme activity and do not affect fermentation. The colours may go from blond to brownreddish to brown-black colours, and with sweeter, more delicate flavours
Logistics Tina Johansson
Bente Mørkøv Ølgaard
Sales assistant to Kristian & Katarina
E-mail: firstname.lastname@example.org Tel. dir.: +45 8230 0024
at one end and stronger flavours at the other. When used at different levels of inclusion, they can naturally give a touch of difference to flavour and enhance the final colour of the products. Non-diastatic roasted malts can be used in multigrain products as well as in standard products. Article 206
E-mail: email@example.com Tel. dir.: +45 8230 0001
About malt Malt is derived from the germination of cereal grains (mainly wheat and barley) through a process called malting. Grains are kept in a condition of controlled moisture and temperature in order to facilitate their germination. In this warm and damp environment, all enzymes (especially alpha-amylase and beta-amylase) multiply, get active, and begin the breakdown of the starch into saccharose. This process continues until the inside grain reaches the maximum enzymes and maltose concentration, after which the malted grains are smoothly dried, separated from the sprout and milled.