FoodNews February 2013

Contents

BENEO expands its cooperation with Alsiano ..... 1

IDI changes its name to Ingredia ............................ 2

Sugar replacement forpremium products ................ 3

New successful uses ofCitri-Fi .................................... 4

PalatinoseTM - the firsttooth-friendly sugar ............. 5

Edible flowers - seize thetrend ..................................... 6

cakeSoft - softness and quality ................................... 7

Back to basics ........................ 7

The Alsiano Food Team ........ 8

FoodNews AlsianoNo. 31 • February 2013

Publisher: Alsiano A/SCirculation: 1000 copies

Editor-in-chief: Katarina FurinCoordinator, text, layout: Dorthe Andersson

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

BENEO expands its cooperation with Alsiano Alsiano is new exclusive distributor for BENEO in Sweden. In addition, the cooperation in Denmark has been extended to include BENEO’s ISOMALT and Palatinose™

(continues on page 2) >>

By Alsiano

We are pleased to announce that as from 1 January 2013, Alsiano has been appointed new exclusive distributor for BENEO in Sweden. At the same time, the representation in Denmark has been expanded to also include BENEO’s sweeteners ISOMALT and Palatinose™.

This means that Alsiano now repre-sents the following BENEO companies in both Denmark and Sweden:

•BENEO-Oraftiinulin,oligofructosefood & beverage, supplements, nutraceuticals applications

•BENEO-PalatinitISOMALT,PalatinoseTM

food & beverage, supplements, nutraceuticals applications

•BENEO-Remyricederivativesandconcentratesfood & beverage, supplements, nutraceuticals

Alsiano has represented BENEO-Orafti and BENEO-Remy in Denmark for many years, and looks forward to also serving the Swedish manu-facturers with the excellent BENEO products. At the same time, we are very pleased that our range of sweet-eners and functional carbohydrates has been strengthened with BENEO’s ISOMALT and Palatinose™.

BENEO–connectingnutritionandhealthBENEO offers a range of ingredients with nutritional, health and tech-nical benefits derived from natural sources. These ingredients provide food manufacturers routes to develop tasteful products that are nutritional-ly optimised with less or no sugar or fat, fibre-enriched or gluten- as well as dairy-free and more. And, BENEO takes it further: energy management, digestive, bone and dental health, are concepts where BENEO’s ingredients can play a decisive role. In addition, they improve the taste and texture of food and beverages.

©BENEO


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TheBENEOeffectFormed by Orafti, Palatinit and Remy in 2007, BENEO is a 100% subsidiary of the Südzucker Group and has together more than 100 years of experience in developing and producing func-tional ingredients. It employs approx. 900 people and markets its products in more than 80 countries. Production sites are located in Belgium, Chile, Ger-many and Italy, whereas its sales offices are in Belgium, Germany, Spain, Brazil, US and Singapore.

Through a connected chain of expertise, including the BENEO-Institute and the BENEO-Tech-nology Center, the company supports customers throughout the entire product development process: from new product ideas and concept development, based on consumer insights and market research, through to nutritional science, providing regulatory ad-vice and facilitating the formula-tion of successful products.

Beneficial ingredients fromnaturalsourcesBENEO’s inulin and oligofructoseare derived from chicory. They replace fat and sugar and can reduce the ca-loric value of products, without alter-ing its taste or texture. Moreover, as prebiotic fibres, they help to improve the digestive system and support the absorption of more essential mine-rals from foods, contributing to bone health and general well-being.

ISOMALT is the only sugar replacer derived from pure beet sugar. It has a sugar-like taste but is at the same time tooth-friendly, low glycaemic and provides only half the calories of sugar. ISOMALT replaces sugar in a 1:1 ratio, is low hygroscopic and enhan-ces flavours and colours. It enables the production of sugar-free and sugar reduced confectionery.

Also derived from sugar beet, iso-maltulose (Palatinose™) provides full carbohydrate energy (4 kcal/g), over a longer period of time, in a balanced way, resulting in a low gly-caemic effect. Read more about the functional carbohydrates from BENEO at page 3 and 5

BENEO’s rice derivatives include natural and organic ingredients such as flours, starches, bran, syrups, pro-teins and concentrates. They help to address the rising demand for clean label, organic, gluten-free and hypo-allergenic products. In addition, they improve mouthfeel, texture, crispiness, crunchiness, shelf-life and colour of products.

In 2007, the companies Ingredia and Euria set up International Dairy Ingredients SAS (IDI SAS) in order to develop and commercialise their functional milk ingredients. As from 1 January 2013, IDI SAS and its activities have been trans-ferred to Ingredia SA. The activity of Ingredia SA will remain the same: to produce, develop and commercialise their milk ingredients.

Alsiano represents the Ingredia Group’s two business lines Ingredia Essential (dairy pow-ders and liquid milk components) and Ingre-dia Functional (milk proteins and functional systems) in Denmark, Sweden, Norway and Finland

IDI changes its name to IngrediaIDI SAS and its activities have been transferred to Ingredia SA

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Sugar replacement for premium productsISOMALT is the only sugar replacer made from pure beet sugar that tastes as naturally sweet as conventional sugar and contains only half the calories of sugar

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By BENEO

Tooth-friendly, low in calorie and low glycaemic – with these benefits, ISO-MALT suits every consumer profile. ISOMALT’s technological advantages make it easy to produce sugar-free and sugar-reduced premium confec-tionery products and chewing gum for the growing market of health-conscious consumers.

ISOMALT provides healthy products without compromising on taste. The sweetener, which contains only half the calories of sugar, is particularly favoured for its mild sugar-like and natural sweetness, reduced sticki-ness, good mouth-feel and good ef-fect on flavour release.

As a result, ISOMALT has been known and respected worldwide for more than 30 years. It is the number one sugar replacer in sugar-free candies around the world, and can be found in more than 1,800 products world-wide. Additionally, according to the high quality standards of the BENEO Group, all physiological aspects of ISOMALT are supported by numerous scientific studies. Moreover, its tooth-friendly and low glycaemic characte-ristics have been positively evaluated by EFSA as health claim.

SensorialbenefitsofISOMALT•Gives products a good mouth-feel

– be it the smooth surface of candy

or chewing gum dragées or the melting profile of chocolate.

•Tastes as natural as sugar and supports also subtle flavours with its pleasant sweetness.

•No cooling effect

•Low dissolution kinetic makes ISOMALT ideal for chocolate and fruit flavours.

•Masks unpleasant aftertaste.

TechnologicalbenefitsofISOMALT•Replaces sugar in a 1:1 ratio – i.e.,

ISOMALT gives not only sweetness to a food product but also bulk and texture.

•Excellent physical and chemical stability.

•Very low hygroscopicity leads to high product quality, e.g., un-wrapped candy does not stick, cookies stay crunchy.

•No Maillard reaction

WorkingwithISOMALTLow hygroscopicity is the greatest technological advantage of ISOMALT and ISOMALT products. ISOMALT ab-sorbs virtually no moisture at a tem-perature of 25°C and relative humidi-ties up to 85 %. Its hygroscopicity is lower than that of all other polyols and even sugar itself. As a result, ISO-MALT makes products highly stable when stored. This is a considerable ad-vantage in warm and moist climates.

In addition, ISOMALT is easy to pro-cess - even easier than sugar, in fact - because it is highly resistant to acids and enzymatic hydrolysis. This makes it the ideal raw material for sugar-free, tooth-friendly and low-calorie products.

ISOMALT has a good solubility - 24 g in 100 g of solution at 24 °C, increas-ing at greater temperatures facilita-ting its use for all common applica-tions - and it has a high heat resistancebecause ISOMALT melts only be-tween 145 and 150°C. As its chemi-cal structure is not altered at normal cooking temperatures, ISOMALT is ideal for cooking, baking and extru-sion processes.

Article 231

TheISOMALTfamilyISOMALTST:The all-rounder for sugar-free applications of every type, and especially suitable for hard boilings and baked goods.

ISOMALTGS: The coatings spe-cialist, e.g. for chewing gum dragées and chewy candies, but also convenient for fruit spreads.

ISOMALTDC: Specially made for direct-compressible products like tablets and mini-mints.

ISOMALTLM: The best choice for great-tasting chocolate products.

ISOMALTisusedin:

•Hardboilings•Chewinggum•Pan-coatedproducts•Directcompressibleproducts•Low-boilings•Jamsandspreads•Bakedgoods&bakingmixes•Croquant•Nougat•Chocolateproducts•Ice-creamandsorbets•Marzipan©BENEO


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New successful uses of Citri-Fi®

New interesting product launches from around the world proves Citri-Fi®’s great ability to not only improve food quality, nutrition and label declarations but also offer reduced recipe costs

By Fiberstar

The recent annual Fiberstar research and development seminar revealed many successful uses of Citri-Fi in commercial food products, proving the ingredient’s great potential to ad-dress current industry challenges.

Citri-Fi’s ability to improve food quali-ty, nutrition, label declarations and affordability was proven by several cases of commercial food products launched around the world, among these, guar gum replacement in bread rolls, instant noodles with im-proved eating qualities and yield, and a fat reduced cake snack for children.

Case1:GuargumreplacementA German manufacturer has success-fully used Citri-Fi to replace guar gum in their bread rolls. In this application, Citri-Fi is able to reduce costs while providing the same excellent product texture and functional benefits as guar gum. Citri-Fi improves the quality and freshness of the bread product by tightly binding moisture through freez-ing, baking and shelf life.

Replacing guar gum with Citri-Fi also improves the label declaration of the product. Consumers are happy to see ‘fibre’ on the label compared to guar

gum. Guar gum replacement has be-come an important objective in the food industry as prices have experi-enced dramatic fluctuations and in-creases over the past two years. This case proves that Citri-Fi can effec-tively reduce or stabilise these costs in baked goods.

Case2:InstantnoodlesInstant noodles with Citri-Fi have been launched in Indonesia. The addition of Citri-Fi has resulted in improved eating quality and yield while reduc-ing ingredient costs by 1.5%. Ad-ditional cost savings and nutritional improvements are achieved when the noodles are fried. Noodles with Citri-Fi absorb 20% less oil during cook-ing compared to control. Yield and product quality are improved because Article 232

instant noodles with Citri-Fi are larg-er, more elastic before cooking, and less likely to break after frying.

Case3:ReducedfatcakeCitri-Fi is used as the key ingredient in a reduced fat cake snack for chil-dren in Brazil. The total caloric con-tent of the cake snack is reduced by 33% when Citri-Fi and extra water are used to partially replace formula fat. Citri-Fi’s water holding proper-ties help double the shelf life of the product by preventing moisture mi-gration and staling. The addition of Citri-Fi made this product the first to meet the strict Children’s Nutritional Requirements of the global bakery manufacturing the product.

Citri-Fi®isanatural,fibrebased,functionalfoodingredientderivedfromorangepulp.Citri-Fi®isusedinfoodsformoisturemanagement,partialoil,fat,eggandmeatreplacement,andemulsionstabilisationandthickening.


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PalatinoseTM - the first tooth-friendly sugar

Article 233

an improved fat oxidation during phys-ical activity. It physiological benefits have been proven in various scientific studies. Additionally, its tooth-friendly and low glycaemic characteristics have been positively evaluated by EFSA as health claim.

Due to these benefits PalatinoseTM opens up interesting opportunities for functional as well as wellness foods and beverages supporting an active lifestyle – e.g. sport and well-ness drinks, sports nutrition, energy bars, etc.

TechnicalpropertiesofPalatinoseTM

•High stability under acidic condi-tions and thus helps to maintain stable osmolality in applications like energy, sports and wellness drinks

•Good flowability and no lumping due to a low hygroscopicity - im-portant in powder applications like

The tooth-friendly and low glycaemic carbohydrate, PalatinoseTM, enables manufacturers to offer snacks that are kind to teeth and, at the same time, fully digestible and with a prolonged energy supply

By BENEO

Our dietary habits have changed radically over the years. Whereas the traditional habits with 3-4 meals per day left enough time for oral re-mineralisation processes in-between, increased snacking between meals has greatly reduced that time. Eating between meals typically supplies the oral bacteria with more readily avail-able carbohydrates, which leads to additional acid attacks – i.e. resulting in increased risk of tooth decay.

Thetooth-friendlycarbohydratePalatinoseTM (isomaltulose), a func-tional carbohydrate derived from su-crose, enables manufacturers to offer snacks that are kind to teeth and, at the same time, fully digestible unlike other sugar replacers (polyols). Such snacks can be enjoyed while further acid attacks are avoided and more time for remineralisation is given.

As a tooth-friendly carbohydrate, PalatinoseTM offers new opportuni-ties in confectionery, chocolate, and even beverages. Its combination of nutritional, physiological, sensory and technological properties makes PalatinoseTM a unique tooth-friendly sugar meeting the current demand for “healthy indulgence” offering a lot of potential for supporting a healthy diet and lifestyle.

ThelowglycemiccarbohydrateBesides being tooth-friendly, Pala-tinoseTM is also the only low glycae-mic carbohydrate that provides the full carbohydrate energy over a long-er period of time in form of glucose.

PalatinoseTM is slowly but fully di-gested and is absorbed in the small intestine resulting in a low effect on blood sugar and insulin. With its pro-longed energy supply in the form of glucose it supports physical and men-tal performance and promotes also

e.g. instant tea and coffee special-ties or sport and energy powders

•Taste and appearance are similar to sucrose providing a mild sweetness without any aftertaste

• Improvement of sweetness and taste profile is possible by combin-ing with other carbohydrates or in-tense sweeteners

Palatinoseisusedin

•Beverages•Dairydrinks•Chocolate•Confectionery•Sportsnutrition•Cerealandenergybars•Instantbeverages•Bakedgoods

©BENEO


Useedibleflowersin:

• Müsli/cereal

• Cerealbars

• Cakes

• Desserts

• Confectionery

• Teablends

• Sugar/spicemix

• Icecream

• Jams

Edible flowers - seize the trendEngage and attract the consumer with the delicate blooms and petals and the natural colours. Edible flowers is a catching-on trend that takes its’ starting point in the need to grasp the organic feel and naturalness

By Kräuter Mix

Flowers have moved beyond mere garnish in dishes to actually impart-ing specific and subtle flavours of their own, and many chefs would not be using them if it were not for both their flavour and the aesthetics they add. Edible flowers are not a novelty, but with the increased focus from gourmet chefs the ingredient and the general trend of praising naturalness and the organic is beginning to make this ingredient popular in the food industry.

Edible flowers add many distinct flavours to foods like tart, peppery, sweet and savoury, while also adding a contrasting and balancing source of colour to the food product. Kräuter Mix, supplier of air dried vegetables, spice seasonings, botanicals and herbs, offers a wide range of edible air dried flowers which can provide interesting and different taste com-

CompetentandsafeKräuter Mix is an entrepre-neur-led German industrial supplier with more than 90 years of experience. The com-pany offers a complete and extensive programme of in-gredients in all different kinds of processing types; conven-tional as well as organic.

Their core competence is to manufacture tailor-made products with high safety standards. They have a long-standing experience in air-drying, cleaning, reprocess-ing, cutting, grinding, milling, blending, steam-sterilising and fumigation using state-of-the-art machinery and plants. Extensive pest pro-tected storage capacities for overlapping harvests ensure permanent just-in-time avail-ability.

It is Kräuter Mix’ mission to meet customers’ individual needs and requirements and to do their utmost to ensure that their expectations are more than satisfied. The com-pany is certified according to DIN EN ISO 9001/IFS (higher level)

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ponents besides colour. Among the products are: rose petals, larkspur flowers, safflower petals, willow flowers, peony flowers, elder flow-ers, hibiscus flowers, jasmine flowers, orange flowers, and many more.

Article 234


cakeSoft - softness and qualityNew tailor-made solution from LCI avoids any increase in the water activity and lets your cakes have a great shelf-life while keeping a soft and fresh texture

By Noémie Jonnez, Marketing Executive Bakery, Limagrain Céréales Ingrédients

Controlling the activity of water is a continuing objective for cakes, and many manufacturers strive to in-crease both the initial softness of the cake and its shelf life.

Limagrain Céréales Ingrédients (LCI) offers a solution to this challenge with its tailored ingredient cakeSoft - a solution dedicated for yellow dough cakes, familial portions.

This solution is a great synergy be-tween functional flour and enzymes. cakeSoft does not increase the activ-ity of water, and this without any im-

Softness-bettertexture,tasteandmouth-feel

Quality -bettershelf-life,“softness&freshness”keeping

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Article 235

Back to basicsCutting out additives can be a powerful differentiation strategy. Take the big leap with functional flours from LCI

In recent years, the terms “natural” and “authentic” along with “old-style”, “additive free” have prolif-erated on the packaging of food products in Europe. These words and expressions clearly portray the con-sumer’s desire to return to simple, less processed ingredients which are familiar to everyone.

The functional flours from Limagrain Céréales Ingrédients (LCI) are clean label and declared as “wheat, corn or rice flour”. So simple ingredients that everybody can have them in their kitchen and a great claim to obtain!

The selection of specific varieties associated with LCI’s expertise and

pact on process and product shelf-life. Furthermore, cakeSoft lets you obtain a softer quality cake and ena-bles a real texture improvement re-garding softness. The result is a cake which is softer in the mouth, in touch and which also stays soft longer.

unique process provide the ingredi-ents not only the safety of low micro-organism and consistency batch to batch, but mainly the power to sub-stitute modified starch or hydrocolloids like guar gums, xanthan gums and methylcellulose.

For example, thanks to waxy varie-ties, functional flours will resist to 17 freeze-thaw cycles and bring shini-ness and a nice and creamy mouth-feel. (continues on page 8) >>

By Florence Fossadier, CommercialManager, Limagrain CéréalesIngrédients


The Alsiano Food Team

Tina Johansson

Sales assistant to Kristian & Katarina

E-mail: [email protected]. dir.: +45 8230 0024

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E-mail: [email protected]. dir.: +45 8230 0014Mobile: +46 7678 781 78

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Steen Høeg Larsen

Food TechnologistArea sales manager

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Sweden

Michael Brehmer

Area sales manager


Kristian Hansen

Food TechnologistArea sales manager


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Bente Mørkøv Ølgaard

Logistics assistant


Logistics

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Sales assistant to Steen & Michael


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Susse Liff Hansen

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Quality

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Other specific variety has been chosen to guarantee the resistance to heat treatment and high shear that can be observed in an industrial process.

Whether hot or cold process, the functional flours are flexible to your process.

Last but not least, using simple and func-tional ingredients like functional flours bring a home-made texture to e.g. ready-meals. With this type of ingredient, you can fit the market’s trends and the consumer’s expectations: a product more natural, less additives, like a home-made product.

The “crusade” against additives is a power-ful differentiation strategy, however, a 100% natural formulation is technically difficult to achieve. LCI can help you to meet this chal-lenge!

Article 236

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FoodNews February 2013