FoodNews 1/19

Page 1

01/19

FoodNews

Content 1 New flavour trend report from Ungerer

2 Zero-calorie sweetness 3 Toasted Buckwheat - the

natural benefits of Kasha

4 Beneo encourages healthier

indulgence with first toffees containing Palatinose™

5 Ingredia, protein expertise 6 Squeez’Up: new innovative concept for active people

6 Soy-free meat replacement 7 Limagrain: organic pulses flours

8 Alsiano Food & Healthcare Team

New flavour trend report from Ungerer How will the future taste? Ungerer has identified the trends that will impact food and beverage innovation in the years to come Ungerer Limited has released an overview of prominent and emerging trends within the food and beverage industry that will influence the innovation and creation of flavours over the coming years. Three macro trends are highlighted that are universal across the industry presently. These trends are experimentation and indulgence, health and wellbeing and provenance.

Experimentation & indulgence The trend of experimentation and indulgence has become prominent as a result of curious consumers actively seeking immersive consumption experiences. There are two key drivers behind this sense of curiosity. Rising migration and the ease of travel have resulted in an aspiration to experiment

with exotic flavours such as yuzu, kumquat and wasabi. Meanwhile social media have increased exposure to a vast range of unusual and exciting products. This is stimulating demand – particularly amongst millennials – for products that enable bragging rights to friends and followers online. Cross sector and cross category hybrids such as mulled gin & tonic in alcoholic drinks or alcoholic flavours in baked goods are an example of this.

Health & wellbeing Health & wellbeing are being driven by conscious consumers who recognise that enriching, fortifying and adding are just as important as taking away. Sugar reduction, salt reduction and most recently alcohol moderation are all key issues in the industry ... >>


FoodNews 1/19

>> – the low and no alcohol category in

particular is currently buzzing with a diverse range of new product launches. However, what can the alcohol element be replaced with to offer consumers a new experience which exceeds expectations and keeps them coming back for more? Increasingly, consumers are turning to combinations of botanicals, spice and exotic fruits. This trend is driving the utilisation of new ‘Superfood’ ingredients such as baobab and turmeric and with new ingredients comes the development of new flavours. Honeyberry was granted novel food appeal and released to the EU market in 2018, with 13 times more antioxidants than a blackberry. Ungerer Limited’s new Honeyberry flavour per-

fectly captures this unique tasting experience – described as a combination of blueberry, blackberry and raspberry with a hint of sweet honey – and enables it to be used in formulations throughout the industry.

Provenance Provenance is a route to premiumisation for food and beverage ranges. Surveys analysed by Ungerer Limited suggest that globally, consumers hold positive perceptions of the term associating it with authentic ingredients and flavours. Provenance also resonates with ethically conscious consumers as it introduces an element of traceability to the product. Ungerer Limited have a comprehensive range of provenance flavours from all around

Zero-calorie sweetness SweetLite erythritol provides a unique opportunity to formulate healthier products without compromising taste and mouth-feel SweetLite erythritol is a perfect alternative to sugar as a bulk replacement and sweetener thanks to its sweet taste and mouth-feel. Derived from plant sugar that is fermented, SweetLite has the lowest amount of calories among poyols with 0.2 therm/g, and has thereby zero-calorie status.

Indulgence without discomfort SweetLite has a very high tolerance compared to other polyols and when consumed normally it will not cause gastrointestinal discomfort. The reason is that erythritol is absorbed from the small intestine and is therefore not fermented in the large intestine. >>

2

around the world. The wider Ungerer & Company group has citrus processing plants in Mexico which enables the company to have an advanced understanding of the consumer’s expectations of stable citrus profiles particularly.

The full Ungerer Limited

2019-20 Trend Presentation is available by way of request and highlights a total of 16 trends across the soft drinks, alcoholic drinks, sweet bakery & confectionery and cereal & cereal bars sectors. Please contact Alsiano for more information.


FoodNews 1/19

Toasted Buckwheat, the natural benefits of Kasha Toasted Buckwheat from Limagrain offers plenty of taste, fibres and minerals making it perfect as a topping or inclusion in products with a natural and healthy profile Kasha or toasted buckwheat is a traditional dish from Eastern Europe. In addition to its smoky taste, this toasted buckwheat seed is a natural source of fibre and minerals. Limagrain Céréales Ingrédients (LCI) has brought together all the benefits of Kasha and launched their Toasted Buckwheat, whole seeds of toasted buckwheat. This ingredient will bring true differentiation to bakery products with its inimitable taste and subtle crunchiness. Toasted Buckwheat is natural and clean label. It brings a natural and re-

>> The maximum dosage of SweetLite

before it becomes laxative is 0.80 g/kg weight. This is 2-3 times more than other polyols like xylitol and maltitol and 3-4 times more than mannitol and sorbitol. Like other polyols, Sweetlite is tooth-friendly. Sweetlite erythritol is manufactured from corncob by a natural fermentation process.

assuring note to the consumer owing to the simple declaration of “toasted buckwheat seeds” on ingredient lists of bakery products. In addition, it is 100% vegetable and can be used in vegan formulations to provide a delicate touch. Raphaël LEROUX, Bakery R & D Engineer at LCI, points out, “Toasted Buckwheat is really an in-

Toasted buckwheat is excellent in toppings and as inclusion.

Technical aspects: yy 70% of the sweetness of sucose. yy Excellent heat and acid stability. yy Dissolves rapidly in water. yy Non-hygroscropic. yy Can be used in combination with other sweeteners. yy Excellent flowability and stability in powders. 3

gredient to discover in toppings or inclusions in bread. Toasted taste is a plus in the aromatic profile of bread products.” Toasted buckwheat holds 11% protein and 2.3% fibre. Being part of LCI’s Taste & Colour range, it works great both as a topping and an inclusion for bread, bakery, cereal bars, cook-type applications, etc. LCI’s Toasted Buckwheat has a reduced microbial activity and a shelf life of 6 months. Gluten-free option is available on request.

Use Sweetlite Erythritol in       

Bakery Confectionery Dairy Fruit preps Desserts Tabletop sweeteners Oral care


FoodNews 1/19

Beneo encourages healthier indulgence with first toffees containing Palatinose™ Better carbs: At ISM 2019 Beneo presented their new healthier toffee alternative with lower blood glucose response At this year’s ISM trade fair, leading functional ingredients manufacturer, BENEO, showcased and sampled the first toffees with its functional carbohydrate, Palatinose™. The new product concept has been created to offer consumers a healthier toffee alternative. It replaces more than 30% of the high glycaemic sugars contained in a standard toffee recipe, supporting a lower blood glucose response. The increasing global focus on healthy nutrition means that more and more consumers are searching for guiltfree indulgence. However, market research has shown that for many this still remains a challenge: one third (31%) of European consumers, feel guilty always or most of the time when they are snacking1. Half of German consumers and nearly two thirds of consumers in Spain, Poland and France find that there are not enough healthy sweets available2. The team of experts at the BENEO Technology Center decided to create a healthier toffee supporting a lower

blood glucose response as alternative to existing toffee products on the market which can contain up to 65% of high glycaemic sugars. The toffee and fudge category show continued growth: in the past five years, it has increased faster worldwide than the overall confectionery category with a compound annual growth rate of 6.4% compared to 0.9%3. This development is expected to continue, demonstrating an opportunity for confectionery producers looking to develop healthier alternatives. Thomas Schmidt, Marketing Director at BENEO comments: “Traditionally, toffees conjure up pure indulgence and nostalgia, but at the same time a relatively unhealthy image for consumers. However, the new toffees with Palatinose™ preserve the traditional creamy-sweet taste and the pleasant bite and mouthfeel of their traditional counterparts. But they have a significantly better nutritional profile, with a lower blood glucose response. This is BENEO’s answer to growing consumer interest in “better 4

Palatinose™ (isomaltulose) is derived from sugar beet and has technological properties similar to sucrose. With its mild sugar-like taste it allows flavours other than sweetness to dominate, making it well suited for sweet snacks. Palatinose™ has received EU health claims for being tooth-friendly and lowering the blood glucose response. The functional carbohydrate is fully, yet slowly released, and provides glucose in a sustained manner. This ensures that blood sugar levels stay balanced. carbs” and their wish to balance blood sugar levels whilst enjoying an indulgent treat.” Health Focus International 2018, Global Trend Study Mintel 2017 3 Innova 2018 1 2


FoodNews 1/19

Ingredia, protein expertise PRODIET® and PROMILK® position Ingredia as dairy protein expert providing added value for the food, health, beverage and nutrition industry Ingredia is a French dairy cooperative, with 70 years of expertise in protein research for the food and health industries. Innovation is the core of the company’s business strategy; therefore they strive to develop unique, functional and nutritional proteins to meet the nutritional needs of specific populations. Ingredia’s sustainability policy “Via Lacta” assures milk of the highest quality, which has passed through a soft filtration (non-denaturing) process to obtain proteins with high functional properties (good rehydration, high fluidity, creaminess booster etc.).

PRODIET® nutritional proteins Ingredia’s range of nutritional protein, PRODIET®, is especially dedicated to the nutritional market including sports nutrition, clinical nutrition and weight management. This range is composed of: micellar caseins (ex: PRODIET® Fluid), total milk protein (ex: PRODIET® 90), native whey proteins (ex: PRODIET® 90S) and whey protein hydrolysates (ex: PRODIET® Hydrolysate S25). These proteins each have their own properties and their use depends on the final application. For example:

- The micellar caseins are slowly digested and offer a high level support in muscle recovery. Thanks to the slow absorption of amino acids, micellar caseins help to maintain body weight after a diet. - The native whey proteins are rapidly digested providing rapid amino acid release which is perfect after immediate effort (ex: body builders). - Thanks to the hydrolysis, protein hydrolysates are a perfect ally in clinical nutrition when there is an issue in the digestion process. Part of the PRODIET® range is available in the following forms: instant, lactose free and clinical quality (really strict bacteriological norms). All of the proteins mentioned above are of excellent nutritional value boasting high levels of BCAA* and an abundance of all the essential amino acids (EAA) including leucine which has the ability to trigger muscle synthesis.

PROMILK® functional proteins for the food segment Ingredia’s protein range PROMILK® is especially dedicated to the food market. This range comprises micellar caseins, total milk protein, native whey proteins and innovative protein. 5

These proteins have been formulated to bring functionalities in fresh dairy products, cheese (traditional process, cheese without whey separation and imitation cheese), beverages and bakery. For example, the innovative protein PROMILK® 600A is a creaminess booster, ideal to prepare delicious yogurt, with high protein and low fat content, yet with a delicious mouth-feel of creaminess. Dairy proteins equally benefit from a good milky taste and a nice odour. This has distinguished them as a first choice ingredient for development of nutritional products. With dairy proteins, you can develop indulgent, attractive and functional products.

Squeez’ Up: new concept for active people see next page >>

NEW


FoodNews 1/19

Squeez’Up: new innovative concept for active people Nowadays, healthy living relies on three trend dimensions: prevention, lifestyle and nutrition. Sport and nutrition are recognised as pillars of wellness and forms a part of the life balance of active people who has become actors of their own nutrition. We speak of active nutrition. They care about nutrients and their benefits in terms of functional fuel: vitamins, omegas, probiotics, caffeine, taurine, proteins etc. In 2016, a study showed that more than 60% of the respondents considered that “eating enough proteins” was a factor ranked as important or very important in Good Health.1, 2

Proteins continue to be used for endurance and weight management. This trend does not seem to slow down anytime soon. Consumers still require bars, flavoured milk drinks and indulgent products.1 INGREDIA is pleased to support active people offering their range of PRODIET proteins and their new concept: Squeez’Up - a high-protein pudding (12%) with PRODIET® Advance for active teenagers. PRODIET® Advance provides an optimal use of amino acids for building muscle mass and preserving it in young people who are growing. The

Soy-free meat replacement With textured wheat proteins Loryma offers the basis for new food concepts and sustainable food innovations. Wheat texturate is ideal for vegan and vegetarian meat replacers and protein enrichment. TruTex® mimics the texture and mouthfeel of meat/fish when rehydrated and can therefore be used to fully replace meat/fish in the formulation of vegetarian products. It can also be used as an extender in processed meat and poultry products.

Benefits of meat-free solutions with TruTex®: yy High protein content yy Meat-like fibre structure and unique crunchiness yy Optimal texture yy Freeze-thaw stable yy Raw materials from sustainable regional agriculture TruTex® is available in powder, chunks, flakes and granulate form and is neutral in taste and flavour. 6

indulgent pudding is contained within a pouch to be “on-the-go”. PRODIET® Advance is native micellar casein which contains more than 87% proteins on dry matter. This unique micellar casein has been specifically developed to formulate indulgent high protein pudding of high nutritional quality (rich in BCAA*). Moreover, this protein is heat resistant - particularly for autoclave sterilisation - which allows it to be used for many applications. Passport, Healthy living, Euromonitor August 2017 Global Consumer Trends Survey, Euromonitor International, 2016 *BCAA: Branch Chain Amino Acid

1 2


FoodNews 1/19

Limagrain: organic pulses flours Turn towards naturalness and bring healthy value and ethnic flavours to your products Listening closely to the consumer’s needs, Limagrain Céréales Ingrédients (LCI) has upgraded its Nutrition and Taste & Colour solutions with an organic pulse flours range. Bringing healthier value and ethnic flavours to any products, LCI’s organic pulse flours are available in four different raw materials: organic red lentil, organic yellow lentil, organic chickpea and organic green pea. All functional flours in this range are stabilized and thermally treated to facilitate incorporation, to reduce bitterness and to increase the shelf life of the flours, while maintaining all the nutritional benefits of pulses. When the pulse flours undergo the LCI patented heat-treatment process, the starch is partially gelatinised and the proteins are denatured leading the pulse flours to become more functional to create new savoury or sweet products.

The clean label organic pulse flours are easily incorporable from 1 to 40% and offers functional benefits to a wide range of applications: in bakery, ready meals, meat substitutes or gluten-free food, they bring flavour and colour while improving texture and hydration. In extruded products, they provide better control of product expansion and better shape definition while increasing crispness. They also give excellent results in pasta, soft tortillas and crackers. LCI’s conventional pre-cooked pulses flours are available from 7 different raw materials: bean, red bean, green lentil, yellow lentil, red lentil, chickpea and green pea.

7

Benefits Nutrition • Protein, fibre, minerals • Free from allergens • Suitable for vegetarian diet Technological • Water absorption • Particle size adapted to food uses • Batch to batch consistency • Microbiological stabilisation Sensory • Bitterness reduction • Ethnic taste • Colour


FoodNews 1/19

Alsiano Food & Healthcare Team

Anders Hager

Anna Carin Djerf

Managing director E: ahg@alsiano.com T: +45 8230 0026 M:+45 2618 8545

Charlotte Dahl

Sales & logistics coordinator, HC E: cd@alsiano.com T: +45 8230 0051

Lena Molin

Area sales manager, HC E: lm@alsiano.com M:+46 722 048 245

Michael Telsing

Area sales manager, Food E: mt@alsiano.com T: +45 8230 0016 M:+45 4073 8441

Publisher: Alsiano A/S

Annette Strarup

Bente Mørkøv Ølgaard

Diana Dosen-Grunning

Hedvig Åkesson

Kristian Hansen

Lene Aarøe Nissen

Malene Rask Harder

Michael Brehmer

Sales ssistant, Food E: acd@alsiano.com T: +46 722 148 083

Area sales manager, HC E: ask@alsiano.com T: +45 8230 0049 M:+45 2270 1015

Area sales manager, Food E: ddg@alsiano.com T: +46 707 333 343

Area sales manager, HC On maternity leave

Business Manager, HC E: lan@alsiano.com T: +45 8230 0025 M:+45 2270 1002

Sales assistant, HC E: mrh@alsiano.com T: +45 8230 0007

Signe Mørck

Susse Liff Hansen

Sales assistant, HC E: sm@alsiano.com T: +45 8230 0042

Circulation: 800 copies

QA manager E: slh@alsiano.com T: +45 8230 0017 M:+45 4071 8338

Editor-in-chief: Anders Hager

Sales assistant, Food E: bm@alsiano.com T: +45 8230 0001

Sales manager, Food E: kh@alsiano.com T: +45 8230 0012 M:+45 2270 1003

Area sales manager, Food E: mbr@alsiano.com M:+46 723 896 011

Tina Johansson

Sales assistant, Food E: tj@alsiano.com T: +45 8230 0024

Coordinator, text, layout: Dorthe Andersson

FoodNews is published 3-4 times a year and distributed to customer and other interested parties. Reproduction of articles appearing in HealthcareNews requires prior consent form the author. Alsiano is not responsible for the content of articles written by external authors.

8


Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.