Archive for the ‘Ingredients’ Category

2ab Wheat for gut-friendly bakery products

October 7th, 2017
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GoodMills Innovation presents an ancient wheat alternative to common bread wheat

At FiE 2017, GoodMills Innovation will introduce its new product 2ab Wheat, an ancient grain that is very well tolerated. This grain innovation is easy to process and allows both artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Thus, 2ab Wheat is a real alternative to modern bread wheat as well as to well-known ancient grains such as einkorn or emmer, which score neither with their sensory properties nor technologically when processed on their own. At its FiE booth, GoodMills Innovation will explain all about the properties and nutritional background of 2ab Weat. In addition, trade fair visitors will be able to taste a broad variety of 2ab baked goods made from 2ab Wheat.

Thanks to its excellent baking properties, 2ab Wheat flour is ideal for artisan bakers as well as for industrial production. Baked goods are well tolerated, even by food-sensitive eaters, and convince with a full-bodied taste and a soft, lush golden crumb. Michael Gusko, Managing Director at GoodMills Innovation, says: “For me, 2ab Wheat is the wheat of the future. Bakers now have a tasty solution for customers who react sensitive to wheat or who prefer original grain varieties. We are in the process of introducing 2ab Wheat into the market, and initial feedback from bakers has been consistently positive. Having discovered an easy to digest, delectable bread for themselves, customers are staying loyal to ‘their’ bakers.”

With increasing numbers of consumers turning away from modern bread wheat either for health reasons or because they prefer traditional products of well-known origin, GoodMills Innovation collaborated with scientists, grain breeders and nutritionists and selected the ancient 2ab wheat variety from hundreds of alternatives. Wheat-sensitive consumers and modern wheat critics had previously avoided wheat-containing baked goods or chose gluten-free options – often with significant drawbacks in terms of taste and texture.

More information about 2ab Wheat, with simple explanations and a shop finder for consumers as well as studies and background information for health professionals, can be found at .

About GoodMills Innovation GmbH

GoodMills Innovation GmbH has its headquarters in Hamburg, Germany, and is a joint venture between Europe’s leading milling enterprise, the GoodMills Group, and the global ingredients manufacturer Palsgaard A/S, which is based in Denmark. Together with its Polish subsidiary GoodMills Innovation Polska Sp z o.o, the company employs a staff of 120 in Europe.

Sound grain expertise and state-of-the-art refining technologies are the foundations of the company, which operates worldwide. Innovative and natural products that combine functionality and taste with health benefits have been developed in close cooperation with experts from science and industry. Customers from the food industry and the bakery trade benefit from tailor-made products as well as competent advice on application, food legislation and marketing issues.

Source: Ingredients Network


Ingredients, Milling industry ,

Fat replacers market estimated to be worth US$2.01 billion by 2022

October 7th, 2017
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New research shows that the fat replacers market is becoming an increasingly profitable one as consumers become increasingly health-conscious.

New research from MarketsandMarkets™ has revealed that the fat replacers market is estimated to be worth US$1.48 Billion in 2017, and is projected to reach USD 2.01 Billion by 2022, at a CAGR of 6.2% from 2017. Major factors driving this increase are the increasing consumer awareness about health & wellness, and the rise in prevalence of obesity.

The protein-based fat replacers segment is projected to be the fastest-growing in this market. Already, protein consumption is growing in demand for health and aesthetic purposes, and the demand for food products with high-protein but low-fat content is expected to contribute significantly to the growth of the protein-based fat replacers market.

The bakery & confectionery products segment has so far accounted for the largest share in the fat replacers market. Consumers in developed regions such as North America and Europe have become increasingly conscious about leading a healthy lifestyle, leading to a demand for the reduction of fat content in bakery & confectionery products. Products such as cakes and pastries increasingly require fat replacers for consumers who demand low-fat and low-calorie options. This trend has led to considerable market opportunities for bakery & confectionery products segment during the forecast period.

In terms of growth though, the liquid segment is projected to be the fastest-growing in the market. The rise in demand for convenience foods is likely to drive the market for liquid fat replacers as they are used to replace fatty oils, thereby contributing significantly. They also provide a glossy texture and help prevent stickiness on confectionery products.

Additionally, Asia Pacific is projected to be the fastest-growing region in this area due to its growing economy. Various factors such as rapid urbanization, changes in lifestyle, and increase in demand for convenience products are driving the growth of the food & beverages sector. China especially has witnessed rapid growth in this market due to concerns about the adverse effects of fats and calories, and a growth in consumer awareness regarding the maintenance of a healthy diet. The high consumption of convenience foods in countries such as India, China, and Malaysia is expected to drive the demand for fat replacers in these regions.

Currently, key players in the fat replacer market include ADM (USA), DuPont (USA), Cargill (USA), Kerry Group (Ireland), FMC Corporation (USA), Ashland Inc (USA), Ingredion (USA), and Koninklijke DSM (Netherlands).

Source: Asia Food Journal


Health, Ingredients

Ingredion introduces process-stable tapioca flours

September 23rd, 2017
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HOMECRAFT Create multi-functional tapioca flours offer superior viscosity, shelf-life stability, flavour release and texture.

Food scientists at Ingredion Incorporated’s global Idea Labs network of innovation centers today announced the launch of HOMECRAFT Create multifunctional tapioca flours. The new range of ingredients emerges as a milestone in more than two decades of research dedicated to understanding the role tapioca can play in clean-label applications.

HOMECRAFT Create multi-functional tapioca flours couple a clean ‘tapioca flour’ label with the functionality of a modified starch. The full range of flours is adapted to suit a variety of production processes, offering tolerance and stability advantages while at the same time helping manufacturers achieve indulgent dairy products and smooth sauces, puddings and custards.

The flours, which will be introduced in phases globally, provide exceptional flavor release and enhanced, creamy textures that allow food manufacturers to reduce fat content and improve nutrition profiles. At the same time, the range of ingredients delivers higher viscosity than clean label starches in some applications, offering opportunities for cost savings.

HOMECRAFT Create multi-functional tapioca flours support non-GMO and gluten-free claims, aligning with consumer-driven trends reshaping labels around the globe. The number of new products formulated globally with tapioca flours has seen a 38 percent compound annual growth rate since 2012, according to research firm Mintel.

Ingredion conducted proprietary consumer research in 26 countries, assessing consumer preferences regarding functional texturizers and stabilizers. Consumers across all regions prefer a ‘flour’ label, presenting an opportunity for tapioca flour.

“Flours are highly recognized and also have a superior degree of acceptance, given their association with minimal processing, which consumers perceive to be healthy,” says Dan Haley, director of the global Wholesome Springboard at Ingredion. “The challenge for food manufacturers has been to formulate with flour without compromising flavor, texture, appearance and a gluten-free positioning. HOMECRAFT Create tapioca flours help manufacturers overcome this challenge in a wide array of applications.”

Manufacturers frequently inquire about functional ingredients that meet consumer’s clean-label expectations, says Angelina De Castro, senior marketing manager, North America. “In the US and Canada, consumer research shows that tapioca flour consistently ranks very high in ‘natural’ perception and acceptability. With our new HOMECRAFT Create multi-functional tapioca flours, food developers now have the ability to use a widely accepted texturizer that offers breakthrough functionality and helps to create a superior eating experience.”

“Tapioca is a versatile ingredient, suitable for formulations from yogurts to soups and cooking sauces,” says Chong Hui Cheng, marketing manager, APAC. “Tapioca is a familiar and staple food ingredient in Asia Pacific. Our proprietary research shows that two out of three consumers in the region accept tapioca flour as a food ingredient.”

Consumer research in EMEA also reveals a preference for ‘flour’ labels. “Our recent study shows that flours are recognized, trusted and preferred by consumers,” explains Davy Luyten, marketing manager in the region. “Acting on this insight could give manufacturers the competitive edge they need to differentiate their dairy, meat, bread, snacks and baby food products. With 76% of European consumers placing importance on recognizable ingredients, we anticipate strong interest in our new HOMECRAFT Create multifunctional tapioca flours.”

Source: Asia Food Journal



Vanilla price spike is hurting Maine ice cream companies

August 26th, 2017
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If you’ve ever used the words “plain” or “boring” to describe vanilla, it’s definitely time to pull out the thesaurus to look for some new adjectives.

That’s because increasing global demand for vanilla, a recent cyclone off the coast of Africa and other geopolitical events happening half a world away have caused a massive vanilla price spike and supply shortage that is making life far from bland for Maine’s ice cream makers and others who need the sought-after bean.

“It definitely has affected our business,” Lindsay Skilling, the CEO of Skowhegan-based Gifford’s Famous Ice Cream, said of the price spike, which the company began noticing in January 2016.

Gifford’s uses about 25 gallons of vanilla extract a week in the production of the nearly two million gallons of ice cream they make every year. With prices jumping an eye-popping 568 percent in less than two years, it has caused some ripples.

“We’re a local, regional family business, and we use every caution possible in order to not raise our prices,” Skilling said. “But we had to pass on a price increase … Everybody’s fingers are crossed at this point. The challenge is supply and demand.”

All over Maine, it’s the same story. What’s happening in Madagascar, the island nation off Africa that is the world’s top producer of vanilla beans, has sharply affected the bottom line of Maine’s vanilla consumers. And what is happening in Madagascar is not exactly simple.

Vanilla pods grow from orchids that are pollinated by hand and which take about three years to mature and produce beans.

A quick history lesson, courtesy of the Vanilla Company, a California-based retail and wholesale vanilla business: between 2005 and 2014, there was more vanilla on the market than there were buyers for the bean and so the prices dropped down and stayed there.

“Because farmers weren’t making enough to survive, many finally burned their vanilla vines and switched to growing other crops,” Patricia Rain, the head of the company, wrote in a February essay to her customers. “This eventually led to a vanilla shortage, and with the shortage of vanilla beans, prices shot through the roof!”

According to Rain, the sharp price increase led to a so-called feeding frenzy for vanilla beans. Some speculators who reportedly used money earned from selling illegally harvested rosewood bought the 2015 Madagascar crop and later sold it at inflated prices to manufacturers and traders who would pay anything for more beans. This has led to some unrest and trouble, she said.

“Madagascar … is currently experiencing high tension and chaos, enough so there are travel advisories to not visit certain areas of the country,” Rain wrote. “The current hoarding and selling of bad vanilla makes the country quite volatile.”

Then, to make an already bad situation much worse, a cyclone in March devastated this year’s crop of vanilla beans. Madagascar supplies more than 80 percent of the world’s vanilla, and this spring some distributors resorted to rationing supplies, according to the Boston Globe.

The rationing and price increase came as a big, unwelcome surprise to Chelcie Shappy, the co-owner of Orrington’s Drunken Vanilla Bean, which makes pure vanilla extract. The small company makes about 12 gallons of extract per year using Brewer’s Twenty2 Vodka infused with vanilla beans. When they began buying vanilla beans, they were paying about $50 per pound, which is between 120 and 140 beans. That has changed.

“Just last month we paid $85 for 25 beans, and they’ve been really hard to find. You can’t even buy them in a pound anymore. Places just don’t have the quantity,” she said. “It has had a huge impact on the Drunken Vanilla Bean business.”

In Belfast, Sarah Wilder digs an ice cream scoop into a container of the super-premium old-fashioned vanilla ice cream that she makes and sells at her family business, Wild Cow Creamery. Vanilla beans have more than 250 flavor components, she said, and add a complex richness to her ice creams, including perhaps unexpected varieties like chocolate. They use vanilla to make 13 of the 16 ice cream flavors that were on display at the company’s ice cream store.

“A lot of times people think, oh, it’s just vanilla. But real vanilla is very exotic,” she said. “It tastes better, and when you use real ingredients you’re going to notice their flavors … if you don’t have it, you’re lacking something.”

In Monroe, Kathy Chamberlain relies on best-quality vanilla to make her super-premium Stone Fox Farm Creamery ice creams, using about half a gallon of Madagascar double-fold extract a week in the summer. Two years ago, she was paying about $89 per gallon, but now is paying about $400 per gallon, and it’s hard to get the amount she needs.

She’s thinking of making her own vanilla extract, which might save her some money, and isn’t interested in getting vanilla beans from other countries such as Mexico, because she believes the Madagascar beans are far superior. And with her ice cream already costing $4 for a single scoop, she feels she can neither decrease the quality or go up in price.

“People’s palettes are more sophisticated now. They want something that’s a little better,” she said. “Vanilla quality really shows in ice cream … I think our fans who go out of their way to buy our vanilla, they’d notice. That’s why they will go out of their way, and they will spend $4 on a cone.”

Another super-premium ice cream maker, Linda Parker of Mount Desert Island Ice Cream, said she has noticed a roughly 400 percent increase in the price of vanilla beans. She goes through about five pounds of beans every week.

“It’s the worst I’ve seen,” the ice cream maker, who opened her business 11 years ago, said.

She noticed the spike last fall, when she saw an invoice for vanilla and thought someone must have made a mistake.

“No — there was no mistake,” Parker said. “It’s just something we have to do. Vanilla is one of our biggest flavors, and the taste of the Madagascar vanilla bean is the most sophisticated that I’ve seen. It’s just the cost of doing ice cream business.”

Many of the Mainers said that the vanilla situation shows that global events have local repercussions.

“Even here in Maine we can get affected by huge things going on on the other side of the world,” Wilder said. “There is no local anymore. It really is the entire world.”



Ingredients ,

DSM gets approval for gluten break down enzyme

August 12th, 2017
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DSM has secured regulatory approval to market what it says is the first and only enzyme demonstrated to effectively break down residual gluten in the European Union. Tolerase G – or Aspergillus Niger prolyl oligopeptidase – is now permitted for use in food supplements by the European Commission, following EFSA’s positive opinion on DSM’s novel food dossier.

Found in wheat, barley and rye, gluten is a protein complex that is rich in an amino acid called proline. The human body cannot break down proline-rich proteins efficiently and this may be why some people are sensitive to dietary gluten. In the UK, for example, a recent report suggests that 13% of the population consider themselves to be non-celiac gluten sensitive. However, with gluten ‘hidden’ in a surprisingly wide range of foods, maintaining a gluten-free diet can be difficult when eating away from home.

Tolerase G is aimed at gluten-sensitive consumers who follow a gluten-free diet or avoid eating gluten, but want help in breaking down residual gluten in the stomach. Studies have shown that Tolerase G degrades gluten molecules more effectively than other commercially available supplements.

“Gluten-free diets are becoming increasingly common, with many Europeans taking steps to reduce the adverse symptoms they experience after consuming such foods. However, it can be very difficult to avoid eating gluten altogether – especially when travelling or attending social events,” said Adrian Meyer, Marketing Manager Human Nutrition and Health, DSM. “Tolerase G offers manufacturers the opportunity to create unique food supplement products that significantly improve the lives of gluten sensitive consumers – giving this growing number of individuals the freedom to enjoy eating out, without the possible discomfort of residual gluten.”

Source: Ingredients Network


Ingredients , ,

GRINDSTED FREEDOM solves clean label challenges says DuPont

July 29th, 2017
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“Clean”, says DuPont Nutrition & Health, is the simple, five-letter word driving today’s product labels and ingredient lists. More health-conscious consumers want cleaner, shorter labels with words they can pronounce and practical ingredients, the company believes, noting that what they want sounds simple enough, but for food manufacturers, it’s often complicated. What “clean” means in the marketplace hasn’t been clearly defined, DuPont says – and if a company offers a range of products, the potential solution for cleaner labels varies by product. So, the company asks, how do food producers work to meet the demand for cleaner labels when there is no one-size-fits-all-strategy?

The answer, DuPont says, is to find a partner offering a range of product blends that can provide a solution that meets the demand for clean label. DuPont Nutrition & Health’s GRINDSTED FREEDOM blends can, says the company, solve the challenges created by cleaner label strategies.

The combination of DuPont Danisco’s product portfolio and bakery experience gives customers access to a breadth of ingredients, from enzymes and emulsifiers, hydrocolloids and more, the company claims, all with the ease and comfort of partnering with one supplier and one solution.With GRINDSTED FREEDOM, food suppliers have the freedom to create their own optimized blend developed from the broadest range of potential formulations, DuPont claims.
DuPont Nutrition & Health’s products will, it says, provide customers with new and original product solutions, not repurposed ingredients that are simply deemed “clean label”: DuPont Danisco solutions will deliver a lasting answer to customers’ challenges.“Once our customers share with us their challenges, cost expectations and ingredients acceptable for their clean label definition, we can begin working on a solution that meets their specific needs,” said Linda Dunning, regional product manager – System and Texturants.
“A major benefit of DuPont Danisco GRINDSTED FREEDOM blends is the ability to optimize functionality by utilizing our extensive ingredient range of both internally and externally manufactured ingredients.”While creating cleaner label strategies, DuPont Nutrition & Health says it can help customers map each of the brands in their portfolios as well as elevate and communicate the impact of various trade-offs when moving from using legacy ingredients toward cleaner formulations.




Ingredients ,

DuPont to Offer Three Newly Approved Food Enzymes in Japan

July 8th, 2017
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DuPont™ Danisco® enzymes will drive the standard of bakery specialties to the next level.

In June, the Ministry of Health, Labor and Welfare granted DuPont approval for three bakery enzymes to be used as processing aids in Japan. The enzymes first debuted at the MOBAC Show at Osaka in February earlier this year, in anticipation of a regulatory nod. With this recent new approval, bakers and flour millers can now include POWERFresh® and POWERSoft® range of enzymes to maintain superior fresh-eating quality, improve softness and moistness in their bakery applications.

Bakery enzymes for the finest bake

Whether it is frozen dough or freshly baked ready-to-eats, the advantages for manufacturers is obvious – consistent quality with excellent bite, crumb and texture. Based on proprietary G4 amylase technology, the unique POWERFresh® and POWERSoft® enzymes with anti-staling properties are proven to improve and maintain bakery freshness throughout shelf-life with better cost-in-use advantage.

The POWERFresh® range maintains softness and delivers extra resilience in breads. POWERFresh® 3150 is a customized blend suitable for soft rolls, while POWERFresh® 4150 is specially tailored for sandwich breads. In sweet baked goods, POWERSoft® 7033 promises a luxurious eating sensation and delivers superior moistness and softness in pound and sponge cakes.

Unrivalled performance

“The Asia food landscape is changing, consumers with improving spending power are constantly pressuring manufacturers to improve and expect the highest product quality. Foods and beverages not only need to look good, they must also taste good.” says Lee Lai See, regional business director, Food Enzymes, ASPAC.

“The performance results of these new solutions are promising and will help manufacturers develop fresh and differentiated products to address the demands for premium quality bake in Japan.” she adds.

The new range of bakery solutions will be introduced at the Japan Institute of Bakery technical seminar on June 27 in Tokyo. Dr. Karsten M. Kragh, senior staff scientist who has led in the development of G4-amylase will share the story behind this successful advancement.

Source: Dupont


Ingredients ,

DSM launches baking enzymes for gluten-free, wheat-free

July 1st, 2017
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DSM is launching a new range of baking enzymes that it claims enable bakeries and bread-makers to deliver a better eating experience for gluten-free bread and other wheat-free applications.

DSM is launching a new range of baking enzymes that it claims enable bakeries and bread-makers to deliver a better eating experience for gluten-free bread and other wheat-free applications. DSM’s new range, specifically formulated for gluten-free applications, will help producers win customers and fans in this fast-growing market segment by improving the softness and moistness of their offerings, the company says.

The consumption of gluten-free food is on the rise worldwide, DSM notes, with many markets seeing ‘gluten-free’ moving from the margins into the mainstream in recent years. The US, for example, has seen consumption become much more widespread, with 1 in 3 US citizens having eaten gluten-free food in 2016 (32%), up from 24% in 2013. In Latin America, 1 in 10 Brazilians are trying to cut back on wheat or gluten in their diets and 11% of Brazilian consumers say that they would buy more bread and baked goods if there were more gluten-free varieties available.

Consumers don’t just opt for gluten-free foods because of gluten intolerance, the company says, but are also swayed by perceptions linked to broader health and well-being, indicating that gluten-free is a lifestyle choice for many. In fact, only 10% (or fewer) consumers in major European markets think that gluten-free bread is only suitable for people who are gluten intolerant.

Latest insights reveal further opportunities

The US and Europe have well-developed markets for gluten-free bread, according to DSM, making these ideal territories for DSM to research consumer insights, conducted in May 2017. The research revealed a number of interesting opportunities for bakeries and bread-makers:

+ A significant group of gluten-free bread consumers is not yet positive about the ‘value for money’ currently offered by gluten-free bread compared with other bread options, especially in the UK.

+ Two-thirds think that the softness of gluten-free bread needs to be improved. Indeed, consumers indicated that when making a gluten-free bread purchasing decision, they tend to give it a light squeeze to ascertain softness and freshness.

+ Other areas consumers feel are in need of improvement are moistness and shelf-life duration.

DSM’s research also revealed that a majority of gluten-free bread eaters also eat regular bread, meaning that relative value for money based on both purchase price and the overall eating experience between gluten-free and regular options are extremely important in determining customer preference and share of wallet.

Developing gluten-free bread with the right texture to satisfy demanding consumer palates can be a challenging and very time-consuming task for bakeries, DSM believes. Every ingredient added to a bread recipe can influence the final result, and as each type of bread has its own recipe, there is no one-size-fits-all solution. DSM says it consequently offers a tried-and-tested solutions toolbox to cater to diverse formulations, backed up by deep market knowledge and application expertise — including in gluten-free baking. DSM’s new range of specially formulated gluten-free baking enzymes adds to the company’s portfolio and service offering, and will, it claims, help product developers save time and resources in creating gluten-free bread that satisfies consumer expectations.

Baking enzymes are widely used by bakeries because they allow them to develop not only better-textured, more appetizing bread, but also make it possible for them to leave out undesired ingredients in the bread-making process,” said Fokke van den Berg, Business Line Manager Baking Enzymes at DSM. “However, gluten-free bread makers have previously had limited options to harness these benefits, since most enzymes used in the baking industry have been formulated on wheat flour, making them impossible to use in gluten-free applications. We are excited to offer the industry specialized enzyme solutions for gluten-free, label-friendly bread, enabling a better eating experience, whatever the consumer preference.”

DSM’s new range of gluten-free baking enzymes has been formulated on a gluten-free carrier, thus opening new opportunities for improvements in the gluten-free bread eating experience. Additionally, these enzymes are said to be perfectly applicable to further applications such as corn tortillas, rye bread and spelt bread.

According to the company, sensory panel tests carried out in May 2017 demonstrated that gluten-free bread baked with DSM’s new range of enzymes resulted in significantly softer, moister and more cohesive bread.

Source: Ingredients Network


Bakery, Ingredients ,

Colors play a role in push for all-natural confections

July 1st, 2017
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Color. Is it something confectioners take for granted? How can that be, you ask? After all, the range of products in the confectionery industry must be the most colorful in any food segment. There’s no lack of color, for sure.

But perhaps there could be a bit more creativity. Consider Beth Jackson Klosterboer’s Hungry Happenings website, where the food blogger and former candy store retailer — she operated BJaiz Yum Yum Shoppe in Louisville, Ky. and Candy Garden Handmade Chocolates in Dayton, Ohio — creates new food product ideas to share with her audience.

Her April 3, 2017, blog featured a recipe on how to create an eye-opening, Easter-themed Peeps Popcorn Ball, one that features all the colors of the rainbow. As Klosterboer writes, “Just grab a variety of colored marshmallow Peeps, melt them with some butter, stir in popcorn, and have fun creating a bunch of multi-colored popcorn balls. It’s as easy as that.”

In a few quick steps, the ubiquitous popcorn ball turned into a unicorn-colored treat that said “Wow!” (For specific details on the recipe, go to www.hungry

It’s important to remember that, as a Sensient Colors’ website points out, colors perform a variety of functions beyond the obvious visual connection.

Consider these bullet points:

  • Color Connects the Consumer to Causes and Community
  • Color Provides Consumer Health Benefits
  • Color Promotes Seasons and Holidays
  • Color Portrays Value and Lifestyle
  • Color Reveals Flavor
  • Color Indicates Quality

At the same time, ponder this factoid:

According to Sensient Consumer Research, 88 percent of consumers would be more likely to buy confectionery brands that have removed artificial colors. During the fourth quarter last year, the United States actually hit an all-time high with 73 percent of new products launched using natural colors.

But were it so easy. As David Dukes, president of IFC Solutions points out, “The vast majority of the colors we produce for our confectionery customers are still made from FD&C colors. Higher costs, shorter shelf lives, problems with heat and pH, and reduced color options are the primary reasons more candy products are not produced with natural colors. However, the fact that more and more large food and confectionery companies have committed to making the shift to natural colors is really starting to have an impact industry wide.”

So yes, it’s definitely happening. But not everything is instant. As Dukes relates, sometimes it takes years for companies to actually make the switch, which can cause problems.

“It is not all that unusual for a company to have samples of natural colors sitting in their lab for years before they try them in one of their products,” he says. “Samples of the company’s products are made using expired colors and approved by their customers. And then, when they buy fresh color, they are disappointed that it does not match the shade of the four-year-old sample that was in their lab.”

As a result, the company has instituted a fresh sample policy to prevent such dated applications. But fresh samples only represent one of the challenges confectionery companies faced in switching from artificial to natural colors. Stability is an issue.

“We have found success improving color stability by blending multiple natural colors from different sources into our natural color blends,” Dukes says. “This allows us to take advantage of the positive characteristics of each color.

“For example, we can produce a proprietary color blend using turmeric from three different suppliers. One turmeric might have the requested supplier color. Another might have better light stability. A third might have better solubility. By blending them all together, we can achieve a unique colorant with superior characteristics. Yet the label will still say ‘turmeric.’ And the customer will have a truly unique color with the best characteristics of each supplier’s color.”

The commitment by many major multinational food and confectionery companies to use natural colors has prompted more companies to experiment with “natural ingredients that impart color, but which are not approved as food colorants by the FDA,” Dukes says. This concept requires careful consideration as to whether it is appropriate for a specific ingredient to be used in a particular product.

“For example, if spinach (which is not an approved food colorant in the United States) is added to a soup mix with the goal of making it more of a green shade, the claim could probably be made that the spinach was added for its flavor or nutritional profile,” he explains. “A reasonable argument might be made that the ‘green’ shade of the spinach is secondary. Thus, the spinach could conceivably be considered a ‘natural’ ingredient in the soup mix, and labeled as a regular ingredient. Of course, this concept would need to have very careful scrutiny by a company’s regulatory department.

“On the flip side, a candy company making a lime green lollipop would have a tough time defending the presence of spinach in their product for anything other than color.”

Then there are application issues. And as Gale Meyers, manager at Sensient Food Colors NA, points out, a large percentage of natural colors are affected by pH.

“An anthocyanin can range in shade from a bright pink/red to a green shade simply by modifying the pH,” she explains on the company’s website. “Therefore, if the pH of the coating syrup is not monitored for consistency, shade variation will be an issue.

“Certain natural colors are sensitive to heat. Beet, for example, will degrade or turn brown with exposure to high heat. In some processes, it has been determined that beet can tolerate a temperature of 80?C for two hours. Beyond this temperature, the color begins to degrade.”

And what about titanium dioxide, an FDA-approved colorant that imparts a “white” color, but one that has raised concerns by public interest groups? As Steve Morris, Sensient Food Colors NA general manager writes, “While regulatory bodies like EFSA have concluded the safety of food grade titanium dioxide, there continues to be criticism from activist groups like the French National Institute for Agricultural Research (INRA) and As You Sow in the United States. A recent study in Europe has led to a new review by French regulatory authorities.

“Unlike the ultrafine titanium dioxide used in some industrial applications, food grade TiO2 does not contain nanomaterial. However, there continues to be some public confusion between food and non-food grade versions. Due to the confusion and negative publicity, it’s not surprising some brands have initiatives to seek other options.”

Fortunately, suppliers are responding with natural white alternative colorants.

Finally, there’s the use of caramel as a color. Again, concerns about its use stems from Prop 65 in California, which requires labeling an ingredient as cancer-causing if studies show it to be so. James Smith of Brian Cave LLP on the Lexology website writes that 4-methylimidazole, or 4-MeI, is formed as a byproduct in some foods and beverages as part of the cooking process. It also forms in trace amounts when manufacturing certain types of caramel coloring frequently used in some dark beverages, such as cola and dark beer.

Concern about the caramel colorant first arose after a 2007 study by the National Toxology Program citing an increase rate of lung tumors in mice. Of course, the human equivalent of Mel-4 consumption was about 300 cans of soda daily for two years. A Consumer Reports article in 2014 stoked the controversy saying that some popular soft drinks contained MeI-4 levels above levels set by the California Office of Health Hazard Assessment (“COHHA”) under Proposition 6.

Since then, the issue has been in the courts. Hence, the concern by manufacturers, and once again, the move by color suppliers to offer up alternatives.

One thing’s certainly clear, transparency in color choices is critical.

Source: Candy Industry


Confectionery, Ingredients ,

Raising the bar on sugar replacement, naturally.

June 17th, 2017
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Nowadays, sugar is a hot topic in the industry and consumer households. Sugar-rich foods have a way of slipping into our diet, very often in the shape of indulgent snacks or convenience foods. Consumers want the best of both worlds: great tasting and easily accessible foods that are better for them. Hence, the industry is set with the challenge to reconcile the snacking trend with the demand for better-for-you options. BENEO’s functional ingredients offer new ways to replace sugar and add nutritional as well as technical benefits to mindful foods that do not require any compromises on taste and texture.

Replacing sugar with functional ingredients can bring both technical and nutritional enhancements to bakery, cereal, dairy and many other applications. Our ingredients can be applied to obtain sugar-reduced foods with a great texture, natural sweetness and less calories.
Orafti® Inulin and Oligofructose are easily applicable and help reduce sugar levels to 30%. These chicory root fibres are an excellent alternative to sugar not only because of their bulking or texturizing properties, but also their relative sweetness compared to that of sucrose. On top, BENEO prebiotic fibres uniquely offer on-pack health claims for e.g. digestive health and blood sugar management.
BENEO’s Isomalt is the only nutritive sweetener derived exclusively from beet sugar, with a mild, sugar-like taste. Thanks to its low hygroscopicity, it is the ideal sugar substitute in a multitude of applications; e.g. in confections or dry and soft baked goods. When replacing sugar by Isomalt in biscuits, the dough will not be sticky and the biscuits will remain very crunchy.  Isomalt can also be used in combination with Orafti® fibres to replace sugar, bringing digestive wellness and on-pack labels as a bonus.

No added sugar claim with additional health benefits

The majority of consumers have faith in no added sugar messages on pack. The dairy segment showed in 2016 the sharpest increase in product launches with a “no added sugar” claim, but the bakery and cereal industries are catching up. Such claims can be accomplished with BENEO’s naturally sourced Isomalt, a stand-alone bulk sweetener that replaces sugar on a one to one weight scale.
Isomalt is already the number one sugar replacer in hard-boiled candies worldwide and it can easily be used as bulk sweetener in many other food products (e.g. fruit jams, cereals, bakery products,…) by means of swapping the total amount of sugars with Isomalt. On top of its low hygroscopicity, low calorie and texturizing properties, Isomalt allows for health claims on blood sugar management and dental health.

Meaningful sugar replacement, with slow-release sugar

Consumers are increasingly aware of the difference between good and bad carbs and in certain markets, they begin to respond to “low glycaemic” messages. Research shows that over half of European consumers agree that sugar releases its energy too quickly, and that they are looking for alternative options. BENEO’s Palatinose™ is a smart alternative sugar that is released slowly and in a more balanced way, allowing for lower blood sugar response and related on-pack health claims for blood glucose management. Next to improving blood sugar management, clinical study results also show that the gentle carbohydrate energy of Palatinose™ supports efforts towards weight management and sustained energy.
Palatinose™ is very low hygroscopic and is therefore ideal to use in powder mixes. When replacing part of the sugar by Palatinose™, the resulting bakery doughs become very manageable, even without any major changes in recipe or process. Palatinose™ offers a mild sweetness and enhances a nice brown crust appeal in baked goods.

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