FoodNews June 2009

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Travel with Alsiano to FIE 2009Join our tour to Food Ingredients Europe 2009 and explore all the new food ingredients in Frankfurt

Contents

Travel with Alsiano to FIE 2009 ................................. 1

Baobab - the new super-fruit ............................. 2

Novel phosphate technology for meats ........... 4

Encapsulated ingredientsfor baked products ............... 5

Roquette launchesSweetPearlTM: thesweetness of inspiration ...... 6

Nekutli and fair trade .......... 7

The Alsiano Food team ........ 8

By Dorthe Andersson, Alsiano A/S

From 17 November to 19 November, Frankfurt will be hosting the 18th Food Ingredients Europe exhibition (FIE 2009) - the food industry’s larg-est gathering of ingredient suppliers in Europe. Keeping up with tradition, Alsiano has put together a travel ar-rangement with good value for mo-ney.

Briefly about our tour To be able to attend the exhibition fully rested, we shall travel to Frank-furt on Monday 16 November late in the afternoon. Arriving at Frankfurt in the evening gives you the oppor-tunity to settle in calmly at the hotel and get a good night’s sleep before the usually hectic first day at the fair.

We shall be staying at the nice four star NH Hotel Frankfurt City situated in the city centre close to everything. The hotel has a restaurant, bar, café and fitness centre and all rooms are equipped with a work desk, internet access, mini bar and cable TV.

We will get to and from the exhibi-tion centre by public transportation (U-bahn) – travelling time Hotel-Messe Frankfurt: approx. 15 minutes.

Our travel arrangement also includes a nice evening out on Tuesday 17 No-vember. We have picked a cosy res-

FoodNews AlsianoNo. 19 • June 2009

Publisher: Alsiano A/SCirculation: 1200 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.

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2 package tours To offer you the solution that fits your needs best, we have put together two package tours:

Tour 1 – the full package

• Return flight to Frankfurt

• Transfer from the airport to the hotel on 16 November and from the exhibition centre to the air-port on 18 November

• 2 nights in a single room at NH Hotel Frankfurt City from 16-18 November

• Breakfast buffet

• Evening arrangement

• Tickets for the U-bahn to get to and from the exhibition centre

• Cancellation insurance against acute illness certified by a doctor

DKK 6,250 departure CopenhagenDKK 6,650 departure BillundDKK 6,850 departure Aalborg

Departure Oslo, Helsinki, Stock-holm: Depends on today’s prices of flight tickets. At the time of writing, the price is close to the price for de-parture Copenhagen, but varies from day to day. Please contact us for an exact price. (continues on page 2)

taurant in Altstadt - the old part of Frankfurt – where we shall become acquainted with the German taste.

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Tour 2 – for those who wish to ar-range their own transportation• 2 nights in a single room at NH

Hotel Frankfurt City from 16-18 November

• Breakfast buffet

• Evening arrangement

• Tickets for the U-bahn to get to and from the exhibition centre

• Cancellation insurance against acute illness certified by a doctor

DKK 4,450

It is possible to extend your stay with one day and thus return on 19 No-vember.

View flight schedules on our website www.alsiano.com.

Pre-registration for Food Ingredients Europe 2009Remember to pre-register for the FIE 2009 exhibition and save both time and money. Registra-tion is open now at http://www.cts-online.co.uk

17 - 19 November 2009

Opening hours: Tuesday 17 November 10.00 – 18.00Wednesday 18 November 10.00 – 18.00Thursday 19 November 10.00 – 16.30

Book now!Please note that deadline for registra-tion is already Tuesday 30 June at the latest if you would like to secure a seat for our popular tour.

Registration for Alsiano’s Tour 2 will be possible after 30 June whereas registration for Alsiano’s Tour 1 after this date will be subject to availability of flight tickets and the package price will depend on the current price of flight tickets.

Please note that the number of seats is limited. Participants are registered ac-cording to the principle of first come, first served. If you have any ques-tions about our tour, please contact Dorthe Andersson on e-mail [email protected] or phone +45 4582 8222.

Baobab - the new super-fruitBaobab from Afriplex - the South African manufacturer of plant extracts - is a versatile super-fruit that can be used in product formulation to provide nutri-tional fortification, flavour enhancement, viscosity and texture

Baobab has twice as many antioxidants as goji berries, and more calcium than milk. In fact, it may be the richest plant source of cal-cium on earth. It has more iron than red meat, more potassium than a banana and more magnesium than spinach.

Baobab is the fruit of the Adansonia digitata, (or 'upside-down') tree, which grows primarily in South Africa, Botswana, Namibia, Mozambique and Zimbab-we. The tree is also called “tree of life” since the tree has so many different uses that every part of it has a unique value.

The fruit, which has a long history of use in Africa, is proven to have a high anti

oxidant content. The main nutrients include vitamin C, riboflavin, niacin, pectin and citric, malic and succinic acids, while the oil also contains the vitamins A, D and E – see table on nutritional values on page 3.

Novel food statusBaobab is now approved for sale in the EU and can with its novel food status be used in a range of food products, including cereal bars and smoothies. Not only does this bring the unique tangy taste and nutri-tional benefits of baobab to consum-ers worldwide, but it will also help thousands of poor families in rural Africa. They can secure life-changing income by harvesting and selling the baobab fruit. The money they earn encourages them to protect their baobab trees and the surround-ing woodlands. So not only could baobab be good for you, it is good the people of Africa and the envi-ronment too. (continues on page 3)

By Afriplex

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Venue:

Messe Frankfurt Hall 8.0 / 9.0 / 9.1

Source: PhytoTrade Africa & Afriplex


Article 167

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Baobab fruit pulp – African traditional uses

The round, green fruit contains a cream coloured powder in which many small brown seeds are em-bedded. This naturally desiccated powder is the fruit pulp. Baobab fruit pulp has a long history of tra-ditional use in Africa. Most com-monly, it is eaten raw as a snack or mixed in with other foods as a flavouring. Its tangy tart flavour makes is especially popular with children and is used to make a refreshing cool drink widely consumed across the continent.

ApplicationsBaobab fruit pulp can be used in prod-uct formulations to provide nutrition-al fortification, flavour enhancement, viscosity and texture modification, and as a source of dietary fibre and nutrients. Applications could include:

• Soft drinks and beverages (due to the presence of reducing su-gars, organic acids, vitamins, minerals, proteins and ash)

• Snack bars, breakfast cereals, biscuits and snacks

• Natural fruit smoothies

• Health supplements

• Fruit fillings, jams sauces, pud-dings and desserts

• Baking products

• Thickener (due to pectin content)

• Flavour and flavour enhancer

Studies carried out by Leatherhead Food International, UK, indicate the optimum levels for food and drink

Baobab fruit pulp nutritional values (in 100 g)

CarbohydratesProteins Lipids Water Energy Fibre Total sugarsReduced sugarsTotal pectin Ascorbic acid (vitamin C)Thiamine RiboflavinNiacinCalciumMagnesiumPhosphorousIronZinc

*Recommended Daily Allowance (RDA) of ascorbic acid is 75 mg for women and 90 mg for men

73.7 g2.7 g0.2 g8.7 g

1290 KJ (308 Kcal)8.9 g

23.2 g18.9 g

56.2 +/- 0.9 gRange 175-445.4 mg (average 306.2 mg)*

0.62 mg0.14 mg2.7 mg335 mg167 mg76.2 mg2.7 mg1.0 mg

products using baobab fruit pulp. For smoothies, the optimum level for us-ing baobab fruit pulp would be be-tween 6-8% by weight fruit pulp (6-10 g of baobab fruit pulp in 100 g smoothies). For cereal bar products, between 5-10% of baobab fruit pulp should be used. That gives fruit bars with good flavour and chewy texture (10-15 g in a 100 g fruit bar and simi-lar food products).

Product formatBaobab fruit pulp is available in the following formats:

1. Natural: a milled and sifted, free-flowing light colour powder

2. De-pectinised extract: a free-flowing depectinised powder, water-soluble and clear in solu-tion

Baobab is also called “the tree of life”

Source: PhytoTrade Africa & Afriplex


Novel phosphate technology for meats

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Reduce sodium, preserve the colour in white meats and avoid colour variation like “tiger striping” – these are some of the benefits that can be achieved by using the various specialty phosphates developed by Innophos

By Innophos

As the leading North American ma-nufacturer of specialty phosphates, Innophos emphasizes innovation. For instance, ColorSure is designed to provide juicy, tender turkey breast without sacrificing the natural white color that consumers associate with turkey breast. “Alkaline phosphates commonly used can cause grayish colour and a ‘soapy’ flavor in white meats,” says Gene Brotsky, meat specialist for Innophos. Sodium Tripolyphosphate (STPP) with a pH of 10 will produce good yield, but with unappetizing colour. ColorSure with a pH of 8.1 can avoid unnatural color while still providing typical phosphate enhancement.

For whiter appearance in ground poultry, consider a novel approach: Innophos has obtained USDA appro-val to use VersaCAL® calcium phos-phate to preserve color independent of functional phosphate regulations. Using ColorSure and VersaCAL® re-stores a lighter color (higher L value) to chicken dark meat compared to alkaline STPP. VersaCAL® can be la-belled as “calcium phosphate” and its 37% calcium content can support a calcium claim when the meat prod-uct is used as a component of a meal.

Reduced sodium is an-other nutritional goal that Innophos has addressed. Use Curavis® So-Lo 93 to achieve good binding, minimal flavor impact and 93 percent less sodium from the phosphate ingre-dient.

Innophos also has ob-tained USDA approval for a new phosphate for use in meats. StabilColor con-tains trisodium pyrophos-phate, a neutral pH pyro

with good functionality and excellent solubility of 21%. Because of its low-er pH, StabilColor is ideally suited to avoid color variations such as “tiger striping” in bacon and other inject-ed meats. In hot dogs, StabilColor extracts soluble pro-tein that binds fat and moisture, yet it does not slow down color formation.

“Meat processors must optimize their products to win over their target customers,” says Russ Kemp, Innophos Vice President of Research & Development. Opti-Balance is another innovative phosphate blend for processors who are looking to balance good yield, appearance and fla-vor. With a pH of 8.6, OptiBalance is often the choice for a wide variety of meats such as deli ham, marinated pork and roast beef. “Another function is to avoid ‘warmed-over’ flavor caused by oxidation,” says

- to avoid unnatural color

- calcium phosphate, 37% calcium content- to preserve colour

- 93% percent less sodium from the phosphate ingredient- good binding- minimal flavour impact

- to avoid colour variations (“tiger striping”)

- phosphate blend for good yield, appearance and flavour- to avoid warmed-over flavour

ColorSure

VersaCAL®

Curavis® So-Lo 93

StabilColor

OptiBalance

Brotsky. The phosphates in OptiBal-ance tie up iron in the meat that causes oxidation.

OptiBind is a premium phosphate blend that is designed to achieve high moisture and protein binding, especially for extended products. As a consequence of its abundant pyro content, OptiBind achieves high yields, less purge and improved piece-to-piece binding (see graph).

“We consider ourselves to be ‘meat solution providers,” says John Toc-zek, Business Manager for Innophos. “Prototypes of new phosphate blends are developed at our R&D facility in Cranbury, NJ, which includes applica-tion labs and a meat pilot plant.”

Article 168


Encapsulated ingredients for baked productsTasteTech, a manufacturer of encapsulated ingredients and flavourings that survive processing, offers a wide range of products for the bakery industry

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By TasteTech

Founded in 1992, TasteTech Ltd is a pioneer of encapsulation technology, specialising in encapsulated food in-gredients and natural flavourings. TasteTech has a comprehensive port-folio of products and is particularly strong in bakery and confectionery.

Encapsulated flavourings for bakeryTasteTech offers all kinds of encapsu-lated flavourings for baked products in either natural and nature identical form. It all depends on how much you are willing to spend on the taste of your products. You can, for in-stance, buy cinnamon derived from cinnamon leaves, cinnamon bark, or create from flavouring ingredients – synthetic or natural. The next step is to encapsulate your chosen cin-namon in a water-soluble coating or fat and you will have a high quality cinnamon flavouring that not only survives processing but also keeps its intensity throughout it’s shelf life.

Other popular flavourings for bakery include chocolate, strawberry, various sweet flavours, cream, butter, vanilla and even an encapsulated sugar! A next-day doughnut, where the sugar has all-but-disappeared and melted into the product, might not affect flavour, but it will certainly affect the

appearance and texture and no su-permarket or café can afford to dis-play soggy-looking goods. If they don’t make the product fresh each day, like the craft baker, they could have a problem. But encapsulated sugar coating looks as fresh and nat-ural on the products as the day it was made.

Consistent quality with time-sensitive productsBesides flavourings, TasteTech offers a range of encapsulated ingredients. One application for encapsulated in-gredients is time-sensitive products such as a scone or batter mix which could contain encapsulated bicarbo-nate or soda or baking powder. Since the baking powder is encapsulated, the last batch made will be the same quality as the first because the baking powder is only released when baking reaches a certain temperature.

Mould inhibition with en-capsulated sorbic acidAnother use for encapsulated ingre-dients is as a mould inhibitor and one of TasteTech’s most popular products is encapsulated sorbic acid. In its natural form, the sorbic acid inhibits yeast growth. By encapsulating it for use in a bread mix, it is not released until the yeast has ceased activity, which is when it reaches a baking temperature above 60°C. During tri-als at Campden BRI food research, it maintained loaves mould-free for 14 days. In addition, encapsulated sorbic acid also eliminates the need to spray with potassium sorbate – a technique used in the manufacture of long-life bread requiring specialist production lines.

Some bakers prefer to use calcium propionate, also a mould inhibitor, but bakers need to use 30% more yeast, because a percentage is de-stroyed.

TasteTech processesCR100 Encapsulation System• Fat encapsulation of liquid and

powders• Vegetable fat-based system,

which releases at 60°C (typically)• Contains up to 60% of the active

ingredient• Ideal for food acids, intense

sweeteners, flavourings and key ingredients such as sorbic acid

• Presented as a fine powder, ideal for uniform incorporation into powder blends, dough, batters, sauces, tablets and gums

CR300 Encapsulation System

• Fat encapsulation of larger crys-tals/particles

• Vegetable fat base system, which releases at 60°C (typically)

• “Rain-coat” process, typically contains 80-97% of the active ingredient

• Ideal for granular materials such as food acids and sugars

Flavourings

• Available as a liquid, spray-dry powder or fat encapsulated pow-der depending on application

• Natural and synthetic options available

What is encapsulation?Encapsulation is the process by which microscopic particles of flavour or active ingredients are surrounded by a shell or coating of a protective material, allowing them to pass through process-ing, storage, baking/cooking and even digestion, and deliver their properties when the coating is broken down. Encapsulation can therefore enable the delayed re-lease of ingredients and flavours, which allows manufacturers to achieve longer-lasting taste.

Article 169


Article 170

Roquette launches SweetPearlTM: the sweet-ness of inspirationToday’s consumers demand not only high levels of quality and eating pleasure from their food – they also expect it to safeguard their health. SweetPearl™ meets these demands

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By Roquette Food Business Unit

SweetPearl™ is a bulk sweetener produced from naturally occurring compounds in wheat and maize, both of which are renewable sour-ces. Naturally sweet, SweetPearl™ provides the foundation for product innovation; it improves nutritional value and intensifies flavour - all without any major change in recipe or manufacturing process. Sweet-Pearl™ is dedicated to food applica-tions, whatever the specification:

Chocolate creation: adding innovation SweetPearl™ is the ideal choice to in-spire creativity and innovation, thanks to the easy way it adapts to any manu-facturing process, whatever the chocolate product or flavour require-ment. Moreover, there is no need for additional fats and flavouring.

For smooth, subtle, sweet, creamy chocolates, SweetPearl™ offers un-limited possibilities that will reveal a product’s inherent aromas and char-acter. Together with high texture per-formance, that’s why SweetPearl™ chocolates are consumer favourites – and approved by leading chefs. “We find inspiration all around us, in a discussion, in a shop window, on visiting a museum … you have to open up to the world. I never stop

expressing the profound longing to please others through my creations, just the desire to create emotions and the generosity of giving enjoyment. In order to succeed in this and aspire to perfection, you need to have the best products on the market: with maturity and experience, I have been able to develop my palate and recog-nise excellence – this is when I discov-ered SweetPearl™. A pleasure to use, SweetPearl™ has worked exactly like sugar with the added plus of its nu-tritional benefits”. Christophe Micha-lak, Winner of the World Pastry Cup 2005.

Enter the world of Sweet-Pearl™ and discover a new di-mension in flavouring, well-being and creative potential

SweetPearl™ also helps to obtain all the benefits of chocolate, like magne-sium and polyphenols, with a reduc-tion in sugars, calories and glycaemic response. SweetPearl™ enables up to 100% reduction in sugars and is safe for teeth.

Cereals in baking: releasing potential SweetPearl™ unleashes all the nu-tritional benefits of cereals – e.g. energy, fibre, etc. – while reducing sugars, enabling it to offer nutritional optimization that fully meets the de-mands of international public health organizations.

Easy to adapt to any manufactur-ing process, SweetPearl™ is an ideal source of creativity, readily adaptable to recipes and consum-er preferences. SweetPearl™ also helps reveal the flavours of cereals and, with its own high taste and texture performance, opens up a new universe for the taste buds.

The world of SweetPearl™: an example of Roquette service in action

More than a product, SweetPearl™ is also a tailor-made ROQUETTE ser-vice to the industry, offering recipes, state-of-the-art technologies and product development assistance for each of your food innovations.

ROQUETTE is the world market leader in the production of health ingredients derived from cereals, and the world’s largest and most ex-perienced producer of maltitol. If re-quired, ROQUETTE can also call on additional international expertise, e.g. trend-spotters, health specia-lists and food scientists.

Chewing gum and confec-tionery coatings: long last-ing crunchiness

SweetPearl™ coating offers long-lasting crunchiness whatever the conditions and a wide range of in-novative textures, such as the com-bination of a crunchy coating on an extremely soft centre – an exciting two-fold sensory experience. Sweet-Pearl™ coatings mean

• sustained flavour-release• enhanced fruit flavours• appetizing and crunchy dragées,

with perfect shapes and brilliant colours at all times


Nekutli and fair tradeNekutli is an excellent example of how a good idea can prove fruitful both for the consumer, industry, company and worker. Apart from producing ingredients that are differentiated from the competition worldwide, Nekutli has meant an important step in the right direction to a better life for many Mexicans

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Article 171

In just a few years, Nekulti has made great accomplishments by genera-ting a food industry sector based on principles of sustainability and fair pricing in Mexican regions which tra-ditionally have suffered from great poverty. And what is even more: Nekutli produces ingredients that are differentiated from the competition worldwide by high quality.

• Organic certification

• Harvest assistance

• Technical assistance

• Housing improvement

• Educational improvement

• Commercial assistance

• Fair price and higher incomes from the honey water which is obtained from the agave plant

Securing the farmers a fair priceTo pay the farmers a fair price for the honey water, a study is made per produc-er, taking the follow-ing variables into ac-count:

•Quantityofland

•Quantityofplants harvested in this land

• Quantity of honey water litres extracted from these plants for a defined period.

• Quantity of honey water litres extracted from these plants for a defined period.

• The expenses per family are calcu-lated in the same harvest period. These expenses cover the basic needs of food, education, health-care and clothing and are then di-vided between the total amount of litres. This is to verify that the pricing paid to the producers really covers their living needs

• The Union of Cooperatives

As an example, the Mexican region, Cardonal, has achieved the follow-ing, thanks to the Nekutli project:

• Migration decrease • Rescue of family union and com-

munity integration• Keeping traditions and culture of

ethnic groups• Development of the community

by using a sustainable production to add value to the raw material

• Living in a dignifying way• Educational improvement• Housing improvement

Today, Nekutli is pioneers in the manu-facturing of agave syrup and soluble fibres from agave and is for the mo-ment working on obtaining Fair Trade Certification.

Nekutli product lineNekulti produces certified or-ganic soluble fibres and syrup derived from different varieties of agave. The farmers harvest the honey water – aguamiel – a juice prepared by the plant, and the honey water is then processed into e.g. certified organic agave syrup. The agave plant is used for production of organic soluble fi-bres (Metlin and Metlos).

About NekutliNekutli S.A. de C.V. is a Mexican corporation formed by groups of farmers and native American organi-zations who agreed to work under rules of fair-trading and promotion of organic farming. This group is com-prised of agricultural member coop-eratives and their manufacturing en-tity, Nekutli S.A. de C.V.

Nekutli’s associated member organi-sations represent over 60,000 farm-ers and operate in 17 states through-out the Republic of Mexico.

Social responsibilitySince the foundation of the compa-ny, Nekutli has provided to their local partners:


The Alsiano Food team

Søren Eybye

Food TechnologistArea sales manager

E-mail: [email protected]. dir.: +45 8230 0018Mobile: +45 2270 1016

convenience food - drinkssnacks & pellets - confectionery

Irene Schaffalitzkyde Muckadell

Sales assistant to Ulrik & Søren

E-mail: [email protected]. dir.: +45 8230 0011

baby food - dairy - ice creamfruit preparations

Steen Høeg Larsen



Tina B. Nørgaard

Sales assistant to Steen


bakery

Tina Johansson

Sales assistant to Katarina, Kristian and Tage


Christa Børgesen

sales support

sales support

sales support

Ulrik Bank Pedersen


Tel. dir.: +45 8230 0004Mobile: +45 2270 1004

meat & poultry - pet food

E-mail: [email protected]

Bente Mørkøv Ølgaard

Logistics assistant


logistics

Logistics, key accounts


Katarina Furin

B.Sc. & Marketing Dipl.Sales manager


key accounts

Kristian Hansen



Tage Kusk will now be focusing his time 100% on Chewycoat. This means that Søren Eybye will take care of all confectionery customers, taking over where Tage left.

Changes in the Food Team

logistics

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chewycoat

Tage Vedsted Kusk

Food TechnologistBusiness dev. manager


TRAVEL WITH ALSIANO TO FI EUROPE 2009

Book now on www.alsiano.com

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FoodNews June 2009