Just Vegan | Issue 1 | 2021

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.

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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

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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

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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

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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.

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