Ingredients Review 2018

Ingredients www.foodreview.co.za

OCTOBER 2018 No. 1

REVIEW

Yoghurt

for today’s consumer

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Emulsifiers, stabilizers and know-how in dairy put to work

Acidified products

Aerated desserts

Creams

Milk-based drinks

Would you like to enhance the emulsion stability and mouth-feel in your recipes?

Improve whippability, foam structure and water retention. Extend their shelf-life?

Simplify their ingredient list? Make life easier for your product developer?

Or reduce costs?

With Palsgaard’s sustainably sourced and sustainably produced dairy emulsifiers and stabilizers you’ll be able to do just that – and much more...

At our global application centers we’ll be happy to help you throughout the entire process of preparing a new product for production or adjusting an existing recipe.

Scan the QR code with your camera app to see how we can help you in your product development or visit www.palsgaard.com for more info.

Palsgaard South Africa (Pty) Ltd.• Greenstone Hill Office Park • Jonannesburg • South Africa • Tel: +27 11 609 0234 • rma@palsgaard.co.za

PALS G A A R D S O U T H A F R I C A

Not all emulsifiers are the same Selecting an emulsifier is one of the most important decisions a food manufacturer will make. Choose wisely and your product will reach the consumer in perfect condition. Pick the wrong one, and you may find yourself facing formulation headaches and lost sales. Palsgaard provides a definitive guide to getting it right.

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mulsifiers make two incompatible components – such as oil and water – mix well and stay together. This delivers stability, ensuring the food matrix remains intact from factory to fridge. They are an essential ingredient in a range of product categories, including bakery, confectionery, dairy, ice cream and margarine. They are also a cost-effective solution, offering performance and functionality without hurting the bottom-line.

A common misunderstanding in the food industry is that all emulsifiers are the same. In fact, it is possible to tailor emulsification solutions so they behave in a way that is appropriate for the application in which they will be used.

This is important because the benefits manufacturers are seeking from emulsifiers will vary according to product type.

In cake recipes, for example, batter stability, improved volume and texture are all important and emulsifiers can provide exactly these benefits. In chocolate, emulsifiers make it easier to control the flow properties of chocolate mass. They can also outperform and supplement lecithin, which offers manufacturers the opportunity to cut costs, achieve uniform and stable products and simplify production processes.

In low-fat ice cream formulations, emulsifiers can deliver improved creaminess, mouth-feel, meltdown properties and heat-shock and storage stability. These characteristics ensure the ice cream doesn’t melt too quickly and help prevent defects

like shrinkage and recrystallisation during storage and distribution.

In the dairy category, emulsifiers will stabilise and improve mouth-feel in a variety of formulations, such as oil/water emulsions in chocolate milk drinks and oil/ water/air emulsions in whipped creams, among others.

In margarine, they make it possible to control everything from aeration, crystallisation, fat reduction and plastification with ease, allowing manufacturers to produce custom-designed margarines for low-fat spreads, cakes and puff pastry.

Targeted functionality It’s clear emulsifiers deliver different properties in different applications. It makes sense that the solution you select should be optimised for the type of product being made.

For this reason, Palsgaard has developed a range of solutions that offer targeted functionality across all key food categories.

With its global head office in Denmark, Palsgaard has been supplying emulsifiers and stabilisers to the African market since 1990 and carries local stocks in South Africa, Kenya and Ghana. All Palsgaard’s factories are audited to the ISO 22000 FSSC 4.1 standard, which means they are certified as operating to the very highest levels of food safety.

Palsgaard’s range of high-quality emulsifiers and emulsifier/stabiliser solutions are supported by a first-class

To meet the requirements of the applications in which they are used, emulsifiers come in a variety of physical forms, ranging from high viscous liquids to fine powders, pellets and pastes and can even be integrated with stabilisers to offer additional benefits

product development service. In application centres worldwide, its experts are on hand to help customers create new products, explore new trends, update existing formulations, fine tune production processes and prepare for full scale production.

Sustainability in focus Tailored performance is not the only benefit of Palsgaard’s emulsifiers. The company is also renowned globally for its tireless efforts to integrate sustainability into its operations. It has, for example, set a global target to become CO2 neutral by 2020 – a goal already accomplished in Denmark, Mexico and the Netherlands.

Palsgaard has increased its focus on delivering sustainable ingredient solutions that are aligned with consumer trends and concerns. Since 2016 the company has offered its full product range made from palm oil that is 100 per cent Roundtable on Sustainable Palm Oil (RSPO) certified, sustainable and segregated. This commitment to sustainable palm oil is a long-standing one. In fact, Palsgaard has been an RSPO member since 2008.

While RSPO-certified sustainable palm oil is the most sustainable and functional vegetable oil on the planet, Palsgaard has also produced a range of non-palm emulsifiers that give manufacturers more ways to address consumer concerns. Even with the best emulsifiers, switching to a non-palm formulation of equal quality to that of its palm-based counterpart isn’t completely straightforward. If you are looking to explore the non-palm route, Palsgaard’s experts can help you solve the associated challenges with a systematic and holistic approach to everything from sourcing alternative oils to coping with their higher melting points.

Whatever your formulation needs, Palsgaard is ready to help food manufacturers in Africa develop products consumers will love and want to buy again and again. For more information about emulsifiers, visit www.emulsifiersforgood.com. • Palsgaard South Africa – www.palsgaard.com

INGREDIENTSREVIEW OCTOBER 2018 3

Affordability & Convenience.

It’s What’s Inside.

When you collaborate with DuPont Nutrition & Health, you’ll see more than a cup of yogurt. You’ll see how we use application expertise coupled with a broad range of ingredients, state-of-the-art pilot labs, and operational know-how to help you provide affordable, nutritious solutions, and even meet the demands of on-the-go consumers.

Take a look inside DuPont Nutrition & Health and you’ll see that all the things you need come in one convenient package.

Visit dupont.com/itswhatsinside to learn more.

DuPont Nutrition & Health

Welcome to the Global Collaboratory™.

Copyright © 2018 DuPont or its affiliates. All Rights Reserved. The DuPont Oval Logo, DuPont™ and all products denoted with ® or ™ are registered trademarks or trademarks of E.I. du Pont de Nemours and Company or its affiliated companies.

DUPONT

Yoghurt culture

ripe for today’s consumer DuPont Nutrition & Health is continually at the forefront of understanding consumer demand when it comes to the development of new yoghurt products. Looking at the yoghurt retail sector, it’s become clear that mild and fresh yoghurt launches are leading new developments within the yoghurt category.

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key market indicator leading up to the development of the new yoghurt culture is the improvement of healthy, natural and clean label products, including yoghurts. In this category YO-MIX® M01 is a perfect fit. Customers are also looking to continuously innovate and expand to keep and gain market share.

The new culture can deliver low and controlled post acidification with no compromise on texture and repeatable performance even in challenging process and storage conditions. To do so, the company has come up with a brand-new formulation of Streptococcus thermophilus and Lactobacillus strains. The benefit of such brand-new formulation of strains is it offers extra mildness for up to 50 days at 10ºC. It also offers faster fermentation and easy application in all sorts of yoghurt production set ups, as well as robust performance in a variety of processes and delivering high and short texture to formulate indulgent yoghurt. Taking all of this into consideration opens up the opportunity to develop innovative and

indulgent recipes with warm flavours that usually do not combine well with acidic yoghurts.

As a point of difference, DuPont guarantees extra mild taste over yoghurt shelf-life - despite variations of temperature during storage and distribution. It also offers flexibility in stirred yoghurt processing without compromising on extra mildness with fresh and clean yoghurt flavour especially in plain recipes. The

“Looking at the local landscape and challenging conditions due to temperature, storage and distribution, the culture provides the right amount of robustness within harsh processing environments”

KEY GROWTH INDICATORS Current growth trends, set from 2011 to 2016, saw an impressive rise in the number of new yoghurt products with a mild positioning, 88 per cent of them in western Europe. At the same time, global yoghurt launches reflect growing consumer demand for unflavoured products, rising from 19 per cent in 2015 to 26 per cent in 2016. Other market developments include an almost four-fold rise in the number of reduced-sugar and sugar-free claims over the last five years. Among products that are flavoured, the tendency towards warm flavours – including vanilla, chocolate, caramel and fudge is marked.

opportunity to reduce sugar or formulate with innovative flavours thanks to outstanding mildness is another key benefit.

YO-MIX® M01 culture has received excellent reviews from customers. They indicated the culture was the mildest culture in the ingredients portfolio and offers an excellent taste profile. It performs very well in strained Greek yoghurt, with less acidic perception and significantly more mouthfeel. It’s also regarded a good option for flavouring such as toffee, coffee, chocolate, and also has a better flavour profile in less acidic fruit types such as bananas, mangoes and vanilla.

Looking at the local landscape and challenging conditions due to temperature, storage and distribution, the culture provides the right amount of robustness within harsh processing environments. With manufacturing plants’ varying technologies, the YO-MIX® M01 culture provides the ideal solution to fit in with the varying production set-ups. Dependent on the needs of product profile, flavour and texture, the culture can be regarded a perfect fit for substitution in yoghurt processes. • DuPont – www.danisco/product-range/dairy-cultures/

INGREDIENTSREVIEW OCTOBER 2018 5

IN G RE D I E N T S RE V I E W

Offering value added product development, compounding, flavours, vitamin premixes, sucralose, colourants, botanical extracts and nutraceuticals.

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JHB : 011 974 1124 CPT : 021 551 0681

concept to launch 6 INGREDIENTSREVIEW OCTOBER 2018

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