Foodnews oct 2013

Contents

Coming up:FI Europe & NI 2013 .................1

Freeze-dried ingredients -closest to fresh ..................... 3

New natural solution forflavouring and fat reduction in dairy applications ............. 4

Going the distance with sports drinks ...........................5

Discover and test the cereal experts’ solutions ....... 6

New baby food rice starches .......................... 7

Feel the fizz! ......................... 8

Welcome to Michael Telsing ..................... 8

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

FoodNews AlsianoNo. 33 • October 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.

Coming up: FI Europe & NI 2013Meet our suppliers at Food Ingredients Europe and Natural Ingredients in Frankfurt from 19 till 21 November – Europe’s largest trade fair for the food industry By Alsiano

Meet our suppliers at Food Ingredi-ents Europe and Natural Ingredients in Frankfurt from 19 till 21 November – Europe’s largest trade fair for the food industry

There is now just about one month till this year’s biggest event for the food industry with more than 1,300 exhibitors from 94 countries and an expected 26,000 attendees over the 3 days the trade fair lasts.

FI Europe is the leading platform for sourcing innovative ingredients and nurturing business networks. This is

the place to visit to make contacts, enhance relationships, to look for solutions to further develop products and reformulate existing products, and to gain information about the latest trends and innovations.

Apart from the many exhibitors at Food Ingredients Europe and Natural Ingredients, the fair will also feature seminar sessions, The Food Ingre-dients Excellence Awards, the New Product Zone and much more.

(continues on page 2 >>)


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>> Seppic 8N17

Active ingredients with demonstrated health benefits, stevia sweetener and SEPICOAT and SEPIFILM coating solu-tions for tablets.

Setexam 9C27

World leader in the production of agar since 1960, Setexam offers a high qual-ity range of agar-agar including their latest innovation Naturagar – organic agar.

Sethness-Roquette 9E78

Leader in the caramel colour market of-fering a wide range of caramel colour, burnt sugars, and caramelised sugar syrups.

TasteTech 9A01

Encapsulated food ingredients and natural flavourings in spray-dried, liquid and encapsulated form for a variety of applications including chewing gum, bakery and confectionery.

Unipektin 9C27

Hydrocolloids for the food industry. The key products are various specific prod-ucts of Locust Bean Gum VIDOGUM L, Guar Gum VIDOGUM G/GH and VIDO-CREM and Tara Gum VIDOGUM SP.

Vidya Herbs 8L17

Manufacturer and supplier of 100% natural plant extracts, oils and oleores-ins. Top products: Turmeric, Bilberry 25%, Saffron 20%, Green Coffee, Green Tea, Ginger, Naittokinase.

Willy Benecke 8J94

One of the world's leading suppliers of acacia gum and natural gums. The company produces approx. 4000 tons of premium spray-dried acacia gum powder per annum at its spray-drying facility near Hamburg.

BENEO 8H07

Inulin, oligofructose, isomalt, palatinose and rice derivatives and concentrates. Meet the three BENEO companies BENEO-Orafti, BENEO-Palatinit and BENEO-Remy.

Bio Springer 8B39

Yeast products for use in soups, sauces, seasonings, convenience foods, snacks, and meat products. Bio Springer offers basenotes with umami and kokumi character, specific flavour notes as well as solutions to reduce salt content.

Evonik Industries 91C21

AEROSIL® fumed silica and SIPERNAT® precipitated silica - anti-caking agents, flow aids and carriers.

Chaucer Foods -

A leading supplier of freeze-dried in-gredients and agglomerated inclusions. Please contact Alsiano if you would like to meet Chaucer Foods during FIE 2013.

FI&S -

FI&S develops and produces high-quality functional blends for the entire food industry. Please contact Alsiano if you would like to meet FI&S during FIE 2013.

Fiberstar 9C39-1

Citri-Fi® - functional ingredients from dried orange pulp enabling food manu-facturers to improve profit margins, quality, nutrition and label declaration.

Grap’Sud 8K86

Grape skin colour, wine extracts, grape juice concentrate, grape and olive polyphenols and grape seed extract (co-exhibiting with Breko).

Ingredia 8E29

Innovative milk proteins and functional systems for the food industry.

Jost Chemical 91E13-06

Jost manufactures 250+ mineral salts under cGMP that routinely meet very low levels of Pb, As, Hg & Cd.

Limagrain C. I. 9E37

Cereal based ingredients for bakery, snacks, breakfast cereals, convenience foods.

Loryma 8H46

International specialist in ingredients and tailor-made compounds based on highly functional raw materials – e.g. TruTex® textured wheat protein for for-mulation of vegetarian products with perfect meat-like texture.

Nutritis 8K86

Rectified grape juice concentrate, natural fruit sugars and fructose from fruit (co-exhibiting with Breko).

PB Gelatins 8E42

As one of the world’s three largest pro-ducers of gelatines, PB Gelatins offers a complete range of gelatine including cold soluble gelatines, hydrolysates and other specialities.

Pulviver 91H21

Pulviver offers instant egg powders that make dispersing, whipping or binding much easier.

Ribus 8A49 Natural organic, gluten-free ingredients from rice. Functional solutions for con-ventional, natural and certified organic products improving costs, increasing efficiency and cleaning label state-ments (co-exhibiting with Kreglinger).

Roquette 8G07

Starches and starch derivatives. Roquette is among the 5 world leaders in the starch manufacturing industry.

Meet our suppliers at FI Europe


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Freeze-dried ingredients – closest to freshWhen fresh is not an option, freeze-dried is the perfect solution offering authentic flavours, high intensity natural colours, long shelf-life and much more

•Long shelf life at ambient temperature

•Large visible pieces that look like the original fruit or vegetable

•A totally authentic flavour

•High intensity natural colours

• Instant or rapid re-hydration in hot or cold water or milk

•A crispy texture that melts in the mouth

•Clean ingredient declara-tions

•No added sugar

•No E-numbers, additives or carriers

By Chaucer Foods

Chaucer Foods, France, is a market leading producer of freeze-dried ingredients such as fruit, vegetables, cheese and yoghurt.

The freeze-drying process is great for maintaining the colour, flavour and nutrient content of the original ingre-dient, and in addition other benefits such as long shelf-life (18 months for fruits/vegetables and 6-12 months for cheese/yoghurt) make them ingredi-ents of choice for many applications.

Freeze-dried ingredients have a crispy texture that melts in the mouth. The freeze-dried ingredients have a mois-ture content of around 4% with water activity usually under 0.1-0.2. They offer instant hydration in hot or cold water/milk and will absorb the level of water necessary to take them back to their original state. As bulk density of freeze-dried ingredients is usually low, they offer great visual value for a given weight of product.

All these benefits make Chaucer’s broad line of freeze-dried ingredients well-suited for a wide range of food applications such as:

• Breakfast cereals

• Cereal bars

• Confectionery

• Instant soups & meals

• Speciality teas

• Snack foods

• Biscuits & bakery products

• Smoothies

Quality & safetyChaucer employs over 400 people and operates manufacturing sites in the UK, France and China. The company has an excellent track record for delivering safe consistent products conforming to their customers’ re-quirements.

To ensure all-year-round supply con-tinuity, Chaucer operates their own growing programs for key raw materials such as strawberries. This way, the risk of crop failures and sig-nificant raw material fluctuations are minimised.

In addition, agronomists work closely with Chaucer Foods’ growers and producers in many areas of the world, and Chaucer also makes sure that us-age of pesticide and soil quality and fertility are closely monitored.

Chaucer has full traceability for all of their ingredients and makes continu-ous checks on all production batches against rigorous physical, chemical, microbiological and organoleptic standards.

All processes are Grade A BRC cer-tified, and HACCP principles are in operation across all aspects of pro-duction and supply chain processes.


Chaucer FoodsMeet us FIE!

Food IngredientsEurope


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New natural solution for flavouring and fat reduction in dairy applicationsSpringer 4115/0-MG-L is a new yeast extract from Bio Springer bringing rich fatty notes to dairy products and this way a valuable aid to reduce fat in e.g. cream cheese

By Bio Springer

Bio Springer has developed a new yeast extract, or natural flavour, naturally rich in flavourful amino acids and peptides. It brings body, creaminess, richness and umami fla-vour to recipes, without significantly modifying the original flavour of the formulation.

This new extract is particularly well suited for dairy products as it facili-tates fat reduction through the deve-lopment of rich fatty notes in cream cheese, or mayonnaise-type products, dips and dressings, etc. In addition, it makes salt reduction possible in certain recipes.

Bio Springer is the leading global supplier of natural yeast ingredients used in soups, sauces, seasonings, convenience foods, snacks, meat products, etc. Bio Springer has the largest yeast products range, offering yeast extracts, inactive and autolysed yeast, and more. Their Culinary Cen-tre teams can help food producers get the most out of Bio Springer products. www.biospringer.com

Chaucer Foods: Freeze-drying fundamentals

therefore minimising damage to the structure of the fruit. There are three main steps to the process:

1. FreezingAll products are first frozen. Freezing is carried out quickly to minimise the size of ice crystals in the product.

2. Primary dryingThis stage is used to remove free and surface water. Pressure is reduced to

Article 245

Article 246

>> typically below 1mbar. Temperature is slowly raised by conduction to subli-mate the water. Water vapour is cap-tured on condenser plates as solid ice.

3. Secondary dryingThis is the longest part of the process-ing time. It is required to remove waterthat is tightly or chemically bound in-side the product. Products are dried down to around 4% moisture.

Meet our experts and test the new yeast extract at FI Europe 2013


Bio Springer8B39

Freeze drying works by freezing the fruit and then reducing the surround-ing pressure to allow the frozen water in the fruit to change directly into wa-ter vapour without becoming a liquid,


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Going the distance with sports drinksThe “slow release” carbohydrate PalatinoseTM delivers a balanced release of glucose over a longer period of time, allowing the body a higher level of fat utilisation compared to high glycaemic carbohydrates such as maltodextrin, glucose syrups and sucrose

used to supply energy to muscles. This allows the body to save its core car-bohydrate and fat reserves for when no “external” sources are available.

Secondly, the rate of glucose supply from those drinks determines the extent to which the body’s inter-nal energy supplies are utilised. This means that carbohydrates providing fast glucose to the body lead to less extensive use of the existing fat re-serves.

The “slow release” carbohydrate PalatinoseTM, which provides energy in the form of glucose more stead-ily over a longer time, allows the body a higher level of fat utilisation, as studies at the Freiburg University have shown. In endurance exercise, a higher contribution of fat oxidation is said to have a glycogen sparing effect and thus a beneficial effect to enhance endurance performance.


By Beneo

Sports drinks represent a growing market and are playing an increas-ingly important role today. Today’s athletes are eager to learn more about the different types of drinks that can help improve their fuel utili-sation and overall performance. To supplement their tough training re-gime, they are seeking sports drinks that give them the energy to go even further in their sport.

Most popular sports drinks contain high glycaemic carbohydrates such as maltodextrin, glucose syrup and sucrose that are quickly absorbed. This leads to a dramatic increase in blood glucose levels over a short pe-riod of time, with a subsequent fall just as steep and quick. Glucose is re-leased into the bloodstream at a fast rate to maximise carbohydrate utili-sation but the valuable contribution of fat utilisation is suppressed during exercise.

“Slow release” carbohydrates such as PalatinoseTM (isomaltulose), which deliver a balanced release of glucose over a longer period of time, are an interesting alternative. Based on sci-ence, PalatinoseTM has been shown to have a sustained effect on normal blood glucose levels compared to other fully digestible carbohydrates.

Taking a deeper lookExercise involves powering muscles with energy from carbohydrates, mobilised from the body’s own sources (e.g. glycogen), or fat from fat reserves. Particularly during in-tense exercise, the preferred sub-strate for energy conversion is carbo-hydrates because of their efficient energy supply. However, glycogen stored in muscles and liver is limited to about 1,750 kcal.

During prolonged endurance exer-cise, these stores get depleted and are then no longer sufficient to support high intensity activities. In contrast, body stores of fat are large (around 80,000 kcal), but the con-version of these into energy is much slower than that of carbohydrates. The challenge is to use the body’s fat reserves to a greater extent to fuel the muscles.

PalatinoseTM providesprolonged energy with a mild and natural sweetness

What role can the carbohydrate choice with sports drinks play in this? Firstly, carbohydrates consumed with foods or sports drinks will be the first


Beneo-Palatinit8H07


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By Limagrain Céréales Ingrédients

Limagrain Céréales Ingrédients will be present during the FIE in Frankfurt from 19-21 November 2013. During this fundamental exhibition, our team will show innovative solutions in all their food markets: bakery, convenience food, snacks and breakfast cereals.

It is a unique opportunity to discover and test the “cereal experts solutions”: from the gluten-free dedicated solu-tions to the new functional ingredients. You will also have the great oppor-tunity to taste puffed cakes products and so discover a new innovation segment! Limagrain Céréales Ingré-dients will be pleased to meet you during these 3 days’ exhibitions – so meet us at stand 9E37!

Discover and test the cereal experts’ solutionsMeet Limagrain Céréales Ingrédients during the FIE 2013 and see the innovative solutions to bakery, convenience food, snacks and breakfast cereals

A natural option for the keen sportsperson

PalatinoseTM is derived from pure beet sugar and is also found in honey and sugar cane as a natural component. With a mild sweetness, its sensory profile is very similar to sugar, with-out any aftertaste. At the same time, sports drinks produced with Palatinose™ maintain a constant osmolality even in acidic and pas-teurised beverages – no matter if they are isotonic, hypotonic or hypertonic. This means that the amount of solute particles of salt, minerals or protein remains stable during the complete shelf life.

With PalatinoseTM, new and modern concepts of a sports drink can be achieved, providing prolonged energy with a mild and natural sweetness.

Article 248PalatinoseTM, the “slow release” carbohydrate, provides energy in the form of glucose more steadily over time

Article 247Taste LCI’s puffed cakes at FIE 2013 and discover a new innovation segment

>>


Limagrain Céréales Ingrédients

9E37


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New baby food rice starches The new rice starches from BENEO offer creamy texture and improved product stability in baby jar applications

By BENEO

BENEO, one of the leading manufac-turers of functional nutrients, is set-ting the standard for baby food rice starch with its new range, available worldwide from May 2013. Ideal for use in fruit and vegetable based jars, the baby food rice starch range not only meets but also exceeds to-day’s stringent market and regulatory standards, offering producers the ultimate within functional rice in-gredients for baby jar applications.

Following in depth assessment of production processes, including ex-tensive testing, BENEO’s baby food rice starch meets and exceeds indus-try and regulatory requirements. The new product range also offers a wide range of nutritional and technical benefits to manufacturers. This natu-rally sourced texturiser qualifies for hypoallergenic, clean label, organic, as well as non-GMO products. Test trials have shown that vegetable and fruit jars with BENEO’s baby food rice starch have improved product sta-bility in terms of viscosity, syneresis control and shelf-life. In addition, the ingredient’s small particle size createsa creamy texture without any effect

on the end product’s taste or colour. Rice is furthermore highly digest-ible and consequently interesting for baby food applications.

Pierre Donck, Product Manager Rice Derivatives at BENEO, comments: “With a strong heritage in rice starches, BENEO rice derivatives are used world-wide as hypoallergenic texturisers

Keeping up with tradition, Alsiano has arranged a tour with plenty of time to experience all the new ingre-dients at FIE plus a cosy evening ar-rangement with a “spice-theme”.

As announced in the previous issue of FoodNews, Alsiano staked one Al-siano Tour among those who booked their tour before 27 June.

Congratulations to our winner!

from nature to improve the mouth-feel, shelf life and structure of food products. Thanks to our stringent production processes and testing procedures, there is no limit to the age at which consumers can benefit from the technical and nutritional advantages of our rice starches.”

Fortune smiled upon Siw Bergström from Totte Gott, Sweden, as she turned out to be the lucky winner of our competition and will thus be travelling – free of charge – with Alsiano to Food Ingredients Europe 2013 from 18-20 November. Con-gratulations to Siw! We look for-ward to seeing you and our other fellow travellers in Frankfurt!

Article 249


Beneo-Remy8H07


The Alsiano Food Team

Tina Johansson

Sales assistant to Kristian & Katarina

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

Sales support

Key accounts

Katarina Furin

B.Sc. & Marketing Dipl.Nordic sales manager

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

Bente Mørkøv Ølgaard

Logistics assistant


Sales support

Kristian Hansen

Food TechnologistArea sales manager

E-mail: [email protected]. dir.: +45 8230 0012Mobile: +45 2270 1003

Denmark & Norway Denmark

Michael Telsing

Area sales manager


Susse Liff Hansen

Quality manager


Quality

Sysser A. Sadolin

Sales assistant to Michael B og Michael T


Sales support

Machinery

Niels Kjær Nielsen

Area sales manager


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Welcome to Michael TelsingWe are pleased to announ-ce that as of 1 October 2013 Michael Telsing has joined the Alsiano Food team as area sales manager, where he will focus on catering for the needs of the meat and convenience food segments.

Michael has a background as butcher and Food Busi-ness Engineer, and he has worked in the food industry for many years with deve-lopment, innovation and technical support.

Sweden & Finland

Michael Brehmer

Area sales manager


Documents

Foodnews oct 2013