Holland Food Innovations no. 3

WWW.HOLLANDFOODINNOVATIONS.COM

Allergen ManagementStake Your Health ClaimBrewing Beer with SorghumOats Are Making a Comeback

SEPTEMBER 2015

HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3

02

20. Purple tomatoes . . . . . . . . . . . . . . . . . .

06. ‘Allergen management begins with good organizatio

14. Netherlands at the forefront of non-bitter

Publishing Company

MYbusinessmedia

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Suzanne Wanders

T +31 10 2894017 / E [email protected]

Editor in Chief

Willem-Paul de Mooij


Editors

Dionne Irving (MYbusinessmedia)

Florentine Jagers op Akkerhuis (Food Valley NL)

Mariska Buitendijk-Pijl (MYbusinessmedia, copy editor)

Translation

Mariska Buitendijk-Pijl (MYbusinessmedia)

Mischa Hoyinck (Food Valley NL)

In Cooperation with

Jolanda Wels and Anne Mensink, Food Valley NL

Sales

Monique van Neutegem


Anneloes Veerman


Jan Willem Goed


Marketing

Job Scheepers


Advisory Board

Charon Zondervan, Programme Leader Healthy and Delicious

Foods, Wageningen UR Food & Biobased Research

Maarten Schans, Sector Specialist Agri&Food Netherlands

Foreign Investment Agency

Koos Oosterhaven, Business Manager NIZO Food research

Arthur Vernooij, International Business Developer FME/NAFTC

Niek Snoeij, Managing Director Healthy Living TNO

Anne Mensink, Manager International Relations & Projects

Food Valley NL

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Colorscan, www.colorscan.nl

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FOREWORD

03Cover: Food processing always carries the risk of contamination

with allergens.

24. Vitamin gelatine coatings

Innovation

Spotlight on Innovation

Food Safety

Battling Cross Contamination

Technology

Less Wastage with Smart Packaging

Local Ingredients for African Beer

Product Formulation

Ever Healthier

Health

Natural Flavors and Fragrances

Aft er Patience Comes Profi t

Event Calendar

on’ . . . . . . . . . . . . . . . .

quinoa . . . .

In a Small Country near the

Sea

There is a wealth of food science and technology avail-

able and continuously being developed in academic,

public-private, and private research in the Netherlands.

Our Dutch heritage of cooperatives, collaborative

efforts in research programs as well as a very good

educational system, have led to outstanding know-how,

many publications and state-of-the-art innovations.

Being a small country has the advantage that face to

face meetings and networks are easily organized where

knowledge can be converted into (ideas for) innova-

tions.

In my view and experience, there are many successful

innovations. However, they are sometimes less visible or

acknowledged because of the ever growing information

we encounter almost daily, from all over the world,

through many channels. We fi nd it diffi cult to distinguish

real news from “old” news and this is blurring our view

on the emergence and success of innovations.

“Holland Food Innovations” helps you to take notice of

emerging food science and technology leading to new

and successful innovations. The examples highlighted

in this issue also provide insight into how these innova-

tions were realized: which parties were involved and

which circumstances were helpful?

Join me in reading this issue and enjoy the examples

and highly relevant developments in food research from

this small country near the sea, the Netherlands.

J. (Koos) Oosterhaven,

Business Manager NIZO food research

CONTENTS

04

HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3INNOVATION

Dutch businesses are continually developing new concepts,research methods and packaging solutions. The websitewww.dutchfoodinnovations.com puts the spotlight on the latestinnovations from the agri-food industry. Take a look at five ofthe latest innovations.

Spotlight on Innovation

Alginate Technology for

Co-extrusionRuitenberg Ingredients introduces RudinVegaCasing, a special

‘skinless’ casing, which simultaneously forms and protects sausages

in a co-extrusion process. The new casing is an edible sausage skin

from a seaweed extract paste. It completely integrates with the sau-

sage when cooked in water. This solution eliminates the need to

remove the casing before eating, yet provides the look and bite of a

peeled sausage. Products like frankfurters and hotdogs can be

cooked and packaged in a continuous in-line co-extrusion process

which is fast, hygienic, and waste free. The casing is suitable for

application in all co-extrusion lines currently available to the

industry. Recent casing innovations target new market segments

such as water-cooked sausages and breakfast sausages (to be deep-

fried directly from the freezer). The technology can also be applied

in the vegetarian, vegan, cheese and fish industries.

.................................................................................www.ruitenberg.com

Upcycling Vegetable

Waste to Fibers and Juices

Provalor has developed a unique technology for extracting juice

from vegetable waste. Creating products from industrial by-

products spawns innovative technologies, fosters new partnerships

in the production chain, generates new business, and benefits the

environment. The technology developed so far separates the vege-

table stream into liquid and solid fractions. The liquid fraction is

used in juices, soups and sauces. The solid fraction is further up-

graded to high-quality dietary fibers. These are applied in bread,

meat products, sauces, pancakes, and so on, adding value as in-

soluble dietary fiber which is good for gut health.

.........................................................................................www.provalor.nl

05

Fermented, Vitamin-Rich

Coconut DrinkIn a joint development program with the Malaysian Agricultural

Research and Development Institute (MARDI), NIZO food

research has developed a tasty coconut-based drink. Fermentation

through lactic acid bacteria was used to upcycle coconut residue,

unlocking its health, taste, texture and nutritional values. Part of

the project consisted of screening large numbers of NIZO and

MARDI strains of lactic acid bacteria in search of strains that could

be used in commercial fermented products. This led to the dis-

covery of strains that increased the product’s vitamin content twen-

ty-fold. The resulting coconut drink tastes excellent and has a good

shelf life compared to the original coconut cake and milk. NIZO

and MARDI will continue to develop new formulations suitable for

commercial production, expanding consumers’ choice in healthy

drinks and food products.

...........................................................................................www.nizo.com

Allergen Detection in Food

ProductsRIKILT Wageningen UR has developed antibody-based assays for easy, fast and afford-

able detection of allergens in different food matrices. In collaboration with AB SCIEX,

RIKILT has developed a confirmative test that has been validated for milk in cake flour.

The test method can easily be extended to other allergens, such as egg, peanut, soy and

tree nuts, and/or to different food matrices. Food allergies are generally estimated to affect

one to ten percent of the world population. In some cases, a tiny amount of allergen is

enough to trigger severe reactions, so it is important to label food products which con-

tain, or may contain, allergen traces. The EU is expected to adopt guidelines regulating

threshold levels for allergens in the next few years. Reliable and sensitive methods to spot

the presence of allergens in food products are therefore urgently needed.

......................................................................................................................www.wageningenur.nl

Vitamin- and Mineral-

Enriched Ready Meals

Fortified Food Coatings has developed a new way of enriching

ready meals with vitamins and minerals. Rather than adding vita-

mins and minerals to the meal before cooking, Fortified Food

Coatings covers meals with a thin layer of gelatin containing vita-

mins and minerals after the cooking process. This guarantees the

meal contains a particular amount of essential nutrients right

before consumption. The gelatin layer also makes the meal look

extra attractive. The ready meals require chilled storage and are

prepared in a microwave. The heat dissolves the gelatin and causes

it to mix with the other meal components. Fortified Food Coatings

developed the coating in cooperation with ingredient suppliers and

meal manufacturers. The meals are tailored to different target

groups, such as the elderly and athletes.

.................................................................................www.fortifiedfood.nl

06

HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3FOOD SAFETY

Intertaste purchases its

herbs and spices ‘plain’,

not ground. This allows

for better control of

possible contamination.

Dark chocolate with minute droplets of milk; soy with peanut crumbs; oatmeal cookies with gluten traces. Food processing always carries the risk of contamination with allergens. But how do you minimize this risk while effectively communicating the dangers? Quality specialists at RIKILT Wageningen UR, Intertaste and Bolletje share their best practices.

Battling Cross Contamination‘Allergen Management Begins with Good Organization’

Allergens are, in general, harmless proteins,

but they can cause an allergic response in

susceptible people. One to three percent of

adults and four to six percent of children

have some kind of food allergy or intoler-

ance, according to estimates from the

07

‘ Our products are under a

magnifying glass’

Allergens According to

Regulation (EU) No 1169/2011

1. Nuts (amongst others, almonds, hazel-

nuts, walnuts, pecan nuts)

2. Peanuts

3. Fish

4. Sulfur dioxide and sulfite

(> 10 mg/kg as SO2)

5. Crustaceans

6. Mollusks

7. Celery

8. Mustard

9. Gluten-containing grains

10. Egg (products)

11. Milk (products)

12. Soybean (products)

13. Sesame seeds (products)

14. Lupine

World Health Organization (WHO). Aller-

gic symptoms can develop after consump-

tion of food with very low allergen concen-

trations. In most cases, allergens cause mild

complaints such as nausea, diarrhea or

rashes. Sometimes, however, the response is

severe, with patients suffering a fatal ana-

phylactic shock.

Many foods contain allergens. The most

notorious include wheat and other gluten-

containing cereals, crustaceans, eggs, fish,

peanuts, soybeans, tree nuts and milk.

Allergen Labeling

Within the European Union, in December

2014, Regulation (EU) 1169/2011 came into

force, specifying fourteen major allergens

(see text box) which must be labeled on the

packaging if they are present in a product.

“Information about these fourteen allergens

must also be presented for unpacked

products,” states Ine van der Fels-Klerx,

senior scientist at RIKILT Wageningen UR

– a research organization specializing in

food safety. “These particular allergens

must always be mentioned when present,

even in negligible concentrations.” An

exception to this rule is sulfite, which has a

defined minimum level, above which this

allergen must be labeled. In other areas of

the world, such as Australia, New Zealand

and Canada, the list of allergens that have

to be declared is shorter. However, Australia

and New Zealand have defined a much

stricter and thus lower minimum level for

sulfite. This implies that, with import and

export, manufacturers should always check

the legislation of individual countries.

‘May Contain’ Warning

Allergens must be labeled only when they

are part of the recipe. “The law does not

prescribe what manufacturers should do

when an allergen inadvertently ends up in a

product through cross contamination,

either at the processing plant, during trans-

port of raw materials or on the production

line,” says the RIKILT scientist. Imagine, for

example, a situation where the same pro-

duction line alternately produces dark and

milk chocolate and traces of milk remain

on the equipment.

As very small allergen concentrations can

cause severe allergic symptoms, many

manufacturers err on the side of caution

and add a warning to the label: ‘This

product may contain . . .’ – even when the

risk is negligible. “This does not benefit

allergic consumers, as it reduces the num-

ber and variety of products from which

they can choose,” explains Van der Fels-

Klerx.

Doing Your Homework

“At Intertaste we try to avoid the ‘may con-

tain’ warning whenever possible,” says Enny

Sloesen, Quality Environment Safety and

Health (QESH) Manager at the herbs and

spices specialist, based in Puttershoek, the

Netherlands. “The warning has, in our

opinion, a sense of laziness to it, as if the

producers have not done

their homework.”

Allergen management is

crucial to the company,

says Sloesen. “Herbs and

spices are important ingre-

dients in many products; if

questions arise about their quality, major

recalls can result from this. Our products

are, so to say, under a magnifying glass.”

Proper allergen management starts with

being well organized, says the QESH man-

ager. “You need an intimate knowledge of

your entire process, from beginning to end,

and create an inventory of contamination

risks at every step.” This allows one to take

effective allergen-control measures in the

growing, drying, transporting, storing and

treating of raw materials, and in cleaning,

production planning, sampling, optimizing

production processes and educating per-

sonnel.

Know Your Suppliers

Intertaste’s inventory process begins in the

Far East, with local growers in countries of

origin such as China and Vietnam. “Our

suppliers have agreed to work within the

guidelines of the Global Food Safety Initia-

tive,” says Sloesen. “Representatives of our

purchasing and quality-management

departments regularly visit them to per-

form audits and to define and support con-

tinuous improvement. We have a good

understanding of the geographical areas

where we purchase raw materials from fixed

suppliers and are clear about the major

risks. For example, in regions where crop

rotation is common, or where different

crops are grown very close to each other,

cross contamination occurs more often

than in areas practicing monoculture.”


08

FOOD SAFETY

‘ Many customers do not know

the right questions to ask’

Standardized Information

The Voluntary Incidental Trace Allergen

Labeling program (VITAL 2.0) of TNO and

the Australian/New Zealand Allergen

Bureau is a quantitative risk-management

system. It supports food producers in

assessing the impact of unintended aller-

gen presence in a food manufacturing

environment, including precautionary la-

beling of products. Unique to VITAL is that

it enables food producers to derive action

levels for precautionary labeling by com-

bining product food consumption data with

reference doses. The allergen-reference

dose is the amount which would be toler-

ated by 95-99 percent of the allergic popu-

lation and was formulated using expertise

from TNO and FARRP, the Food Allergy

Research and Resource Program at the

University of Nebraska.

TNO bundles their food allergy research

activities into a shared research program

which also promotes wider acceptance of

this new precautionary labeling approach

by stakeholders, making it easy to develop

standardized food-consumption information

and models to estimate unintended allergen

presence during the production of food

products. TNO’s food-allergy business sup-

ports the food industry in the management

of allergen cross contamination, for exam-

ple by quantifying the risk of allergen conta-

mination, deriving action levels and provi-

ding insight into cross-contact points.

www.allergenbureau.net/vital

essary to introduce them. The final deci-

sion is taken at management level.” Bol-

letje has, for example, stopped a new-

product development of peanut cookies

because peanuts had never been used in

the production plant.

Once a recipe has been defined, Bolletje

investigates the probability of cross con-

tamination throughout the production

process. Bolletje’s suppliers have indicated

which of their products might suffer from

cross contamination. Bolletje has in turn

asked them to quantify the amount of

allergen present in these products. To cal-

culate the probability of cross contamina-

tion, Bolletje uses

the VITAL pro-

gram developed a

few years ago (see

text box). “VITAL

supports us to

make well-consid-

ered decisions about whether or not to use

the ‘may contain’ warning on the packag-

ing,” says Uitdewilligen. “Without VITAL,

allergen risk assessment is little more than

a lottery.”

With peanuts, however, ‘may contain’ is

always present on Bolletje labeling, no

matter how minute the risk. “This is

because peanuts are known to produce

severe allergic responses,” he explains.

Another ‘no-go’ is putting a ‘guaranteed

free from’ label on the packaging, as some

retailers request.

Production Planning

Bolletje also depends upon allergen-limit-

ing production planning. “In the first half

of the week we produce products without

allergenic ingredients; in the second half of

the week products with them,” says the QA

Manager. Products go to the lab for aller-

gen checks twice a year. “Only once has a

product tested positive, but allergen levels

were so low it was not necessary to use the

‘may contain’ warning,” says Uitdewilligen.

Cleaning and Sampling

Intertaste has three production plants in the

Netherlands, with standardized cleaning

guidelines applying to all three: daily dry

cleaning in those areas where spice powders

are being produced and daily wet cleaning

for marinades and sauces equipment. Every

weekend sees an intensive cleaning proce-

dure, followed by sampling. “We take swabs

to control whether production surfaces are

allergen free and send product samples to

the lab for allergen checks,” says Sloesen.

Personnel constantly receive training in

allergen management, beginning with an

e-learning program as part of their induc-

tion program, followed by annual allergen

training for those working with allergens -

and they work according to strict protocols

for labeling, sampling, storage and order

picking. “In the warehouse, allergens and

non-allergens are stored separately to

reduce cross contamination risks in the case

of package damage,” Sloesen illustrates.

Products containing allergens have a capital

‘A’ on the pack, making them easily recog-

nizable for employees.

Product Development

Bolletje - manufacturer of a variety of

bakery products, including rusk, ginger-

bread, knäckebröd and cookies - too, has

allergen management fully integrated into

its production processes. “At Bolletje, aller-

gen management starts with product devel-

opment,” says Quality Assurance (QA)

Manager Ben Uitdewilligen. “Wherever

possible, we avoid allergens in our

products. For example, if we have never

used eggs on a production line, we ask our

product developers whether it is really nec-

Intertaste always purchases its herbs and

spices ‘plain’, not ground. “This allows for

better control of possible contamination,”

the QESH manager explains. “Purchasing

whole peppercorns, for example, ensures

they cannot be mixed with pepper from

other origins during the grinding process.”

09

Bolletje, manufacturer of a variety of bakery products, including rusk, gingerbread, knäckebröd and cookies, has allergen management fully integrated into its production processes.

Allergen management starts with product development.

Knowledge Gap

Bolletje’s QA manager is concerned about

the knowledge gap that exists between

manufacturers and consumers. “Consumer

beliefs are often influenced by the state-

ments and outcomes of interest groups,

which are opinion rather than scientific

fact. Since the gluten hype began a few

years ago, we are often asked if spelt con-

tains wheat (both contain gluten), illustrat-

ing that many consumers do not know the

right questions to ask,” he illustrates. It does

not help that many bakeries sell spelt bread

with the claim ‘gluten-free’ on the wrapping.

“Manufacturers need to take consumer

concerns seriously without being distracted

by them, relying on hard science and prop-

er risk calculation.”

According to Van der Fels-Klerx, in the

near future increasing numbers of food

manufacturers will integrate science-based

allergen management into their production

processes, as Intertaste and Bolletje have

already done. “The latest EU Directive sub-

stantially increased awareness of the issue.”

However, there is room for improvement.

“Manufacturers could take a very detailed

approach to examining their production

processes, which would reveal every point

at which (cross) contamination could

occur,” says the RIKILT scientist. “They

could also further exploit the wide variety

of testing methods available, such as dip-

sticks to check whether surfaces have been

cleaned properly or ELISA tests to detect

the possible presence of allergens in

product samples.”

According to Van der Fels-Klerx, analytical

methods will become more efficient, reli-

able and affordable. “At RIKILT, for exam-

ple, we are working on a method to simul-

taneously assess all fourteen allergens.”

Human Factor

Technology is of tremendous value but, in

the end, it is the human factor that counts.

“Allergen management is not very difficult

to do, but you should never be lulled into

thinking that all your processes are optimal,”

Van der Fels-Klerx concludes. “For instance,

frequent training and courses on allergen

management are fundamental to maintain-

ing awareness and knowledge at a high level,

and you should regularly hire independent

experts to audit your processes.”

• LISETTE DE JONG AND

FLORENTINE JAGERS OP AKKERHUIS •

References

Taylor S.L., Baumert J.L., Kruizinga A.G., Remington B.C.,

Crevel R.W., Brooke-Taylor S., Allen K.J.; Allergen Bureau

of Australia & New Zealand, Houben G.

Establishment of Reference Doses for Residues of

Allergenic Foods: Report of the VITAL Expert Panel.

Food Chem Toxicol. 2014; 63:9-17.

Allen K.J., Remington B.C., Baumert J.L., Crevel R.W.,

Houben G.F., Brooke-Taylor S., Kruizinga A.G., Taylor S.L.

Allergen Reference Doses for Precautionary Labeling

(VITAL 2.0): Clinical Implications. J Allergy Clin Immunol.

2014; 133(1):156-64.

011

HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3 TECHNOLOGY

Packaging protects food products from damage and spoilage en route from manufacturer to consumer. Integrated sensorsin packaging can monitor whether the packaged product continues to meet pre-determined quality criteria. Two examples are Wageningen University’s innovative microchip for fi sh packaging and Sensor Spot’s MAP packaging indicator.

Less Wastage with Smart Packaging

Twenty-fi ve percent of all food produced on

the planet is wasted, according to a recent

report by the United Nations Food and

Agriculture Organization (FAO). A large

percentage of these losses occurs in the sup-

ply chain. Deterioration is one of the main

reasons for destroying food. However, a

great amount of food is destroyed unneces-

sarily, simply because a random sample has

shown signs of spoilage. Th is leads to the

destruction of an entire batch. By monitor-

are working on packaging that can trace

what happens to perishable products on

their way from the factory to the super-

market. We expect smart packaging to start

playing an ever greater role in quality con-

trol within the supply chain.”

From Active to Interactive

Right now, there are three types of smart

packaging. Th e fi rst one is active packaging,

which aff ects the quality of the packaged

product. Examples are the use of materials

that absorb fl uids, such as a meat pad, and

the integration of a non-toxic antimicrobial

substance, such as garlic oil, into the pack-

aging material.

Th e second type of smart packaging is intel-ligent packaging, which uses a sensor to

monitor and collect data on the quality of

the packaged products. Th ere are two types

of sensors: one is integrated into the pack-

aging and monitors the gas composition in-

side the package, while the other registers

temperature and time and indirectly collects

information about the packaged product.

Th e recorded temperatures and times are

used to calculate the expected changes in

the quality of the packaged product.

Th e third and fi nal type of smart packaging

is interactive packaging, which monitors the

quality of the product and generates a sig-

nal that should lead to a particular response.

Th e latter part of this solution is still in its

infancy.

Wageningen University Food Quality &

Design has developed a prototype for

ing food product quality in the supply chain

more accurately, these kinds of unnecessary

losses can be prevented.

Food products are very sensitive to loss of

quality during storage, handling and trans-

portation. For several years now, Jenneke

Heising has been researching smart packag-

ing at Wageningen University’s department

Food Quality & Design. “Once you know

where the problems originate, you can take

measures and prevent waste. Th at is why we

Research has shown there is a clear correlation between the sensor’s signals and the freshness of the fi sh.

012

HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3TECHNOLOGY

‘ Twenty-five percent of all

food produced is wasted’

Adding a cheap oxygen indicator like the Sensor Spot makes it possible to check each individual package for quality.

intelligent packaging for fish products,

Heising explains. “When fish deteriorates, it

produces various volatile compounds, such

as TMA (trimethylamine). This compound

is water-soluble and affects the water’s con-

ductivity. Sensors can measure these chang-

es in conductivity and produce an electrical

signal. Our sensor is integrated in a gel that

is part of the packaging. Research has

shown that there is a clear correlation

between the sensor’s signals and the fresh-

ness of the fish. We are now trying to figure

out which substances are responsible for

that effect and how exactly we should inter-

pret this information.”

Sensor Spot

Sensors on packaging need not be electron-

ic. A much simpler, but equally effective

solution is to use indicators. Sensor Spot, a

company based in Wijchen, the Nether-

lands, has developed a smart control system

for Modified Atmosphere Packaging (MAP),

consisting of a luminescent dot that lights

up when exposed to oxygen. With the help

of a special reader, it can determine

whether the packaging is still airtight.

“The great thing about this technology is

that it is simple, reliable and very cheap,”

says Mark Giesbers, Chief Legal Officer at

Sensor Spot. “Packaging that includes a

Sensor Spot costs only marginally more

than packaging without a Spot.”

Giesbers argues that much food waste can

be avoided. “Every year, the food industry

destroys many thousands of pre-packaged

batches of cold cuts, cheese and other

chilled products. The packaging of these

products is filled with nitrogen to prevent

the food products from coming into con-

tact with oxygen. If the packaging is not

airtight, because of faulty sealing or

punctures, the products will spoil. There-

fore, samples are taken to check the gas

composition. If a package is found to con-

tain too much oxygen because of a leaky

sealing or a puncture, the whole batch is

destroyed. That is unnecessary wasting of

food and a great cost factor for businesses.”

Giesbers estimates that two to ten percent

of MAP packages are destroyed based on

random checks. Adding a cheap oxygen

indicator like the Sensor Spot makes it pos-

sible to check each individual package for

quality.

Read-out System

The Sensor Spot provides accurate informa-

tion about the quality of the gas in the

packaging. The technology is simple: the

packaging includes an indicator which can

be read with an electronic reader using spe-

cial software.

The sensor itself is a luminescent spot. A

new printing technology is used to place

this spot on the inside of the packaging foil,

which is then laminated to ensure that the

sensor is not in direct contact with the food

product. The bottom layer is permeable so

oxygen molecules in the packaging can

reach the sensor. However, the sensor mate-

rial cannot permeate the foil in the other

direction. The packaged products pass a

read-out system that includes a camera. The

read-out system’s software is set to recog-

nize whether an acceptable oxygen level has

been exceeded. The cameras can be in-

stalled at the end of the packaging line, at a

distribution center or a point of sale.

Products like cheese and cold cuts can be

screened immediately

after packaging. Bread

cannot, however,

because it continues to

release a small amount

of oxygen after packag-

ing, changing the gas composition inside.

Read-out systems must therefore be ad-

justed to particular products,” Giesbers

explains.

Recouping Investment

The development of active and intelligent

packaging is definitely going to continue in

the coming years, says Eef de Ferrante,

Managing Director of the Active & Intelli-

gent Packaging Industry Association

013

‘ Those few extra cents pay

themselves back very quickly’

sensor. “Our sensor may be able to trans-

mit data by smartphone. The packaging

could then tell the consumer how fresh

the fish in an individual package is, as it

were. This will enable consumers to avoid

nasty surprises at home.” Heising is con-

vinced that

in a number

of years

most fresh

food packag-

ing will be-

come smart:

“It will not happen overnight, but just

think how fast technological develop-

ments go.”

• FLORENTINE JAGERS OP AKKERHUIS

the packaging foil. That will reduce costs

tremendously. Right now, the technology is

mainly useful for retailers to monitor the

quality of premium products such as fish

and meat throughout the supply chain. For

supermarkets it is not yet possible to adopt

these solutions, because consumers would

have to learn to deal with a changing use-by

date. It will take quite a bit of research to

reach that point.”

In the longer term, Heising sees promising

opportunities for Wageningen UR’s fish

(AIPIA), a worldwide association promot-

ing high tech packaging solutions based in

Utrecht, the Netherlands. “Smart packaging

is an emerging market. There are initiatives

all over the world. True, integrating this

technology makes packaging more expen-

sive, but those few extra cents per unit pay

themselves back very quickly. After all, a

lot less product is wasted. And also, the

price of electronics is rapidly dropping.

Another development is to use smart

packaging as a marketing tool, for exam-

ple, beer or soda cans with a sensor that

shows whether the contents are still cold.”

Heising also believes there is a great future

for smart packaging. “Right now, sensors

have to be applied separately in or on pack-

aging. That is expensive. The future is in

electronics that can be printed directly onto

014

HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3PRODUCT FORMULATION

Worldwide, the spotlight is on healthy (pseudo-)cereals. The Netherlands is at the forefront of two interesting cereals: gluten-free oats and non-bitter European quinoa. In addition, work is done on creating healthier cereals from wheat by using new processing techniques.

Ever HealthierNew Cereals and Processing Techniques out to

Conquer the World

The need for gluten-free food and healthy

food are the two main drivers for the cur-

rent diversification in raw grain products.

And people are looking beyond wheat. Tra-

ditional cereals such as spelt, oats and bar-

ley are making a comeback, while crops that

were only used locally, such as quinoa and

teff, are now conquering the world.

Quinoa Group and GreenFood50. Wagen-

ingen UR has also initiated a successful glu-

ten-free oat chain in the Netherlands.

In addition, Dutch developers are working

on improvements in grain processing and

making bread. Well-thought-out processes

can lead to end products with more flavor,

higher fiber content and more readily avail-

able micronutrients. TNO has developed

enabling technologies to achieve just this in

the European HealthBread project.

• ANJA JANSSEN •

The Netherlands is known for its innova-

tions with quinoa and oats. Through plant

breeding, Wageningen UR has created non-

bitter quinoa varieties suitable for cultiva-

tion in Europe. These cultivars are at the

base of a range of new foods and ingredi-

ents, which in turn have led to a new chain

of enterprising start-ups, such as the Dutch

One of the DQG’s

quinoa fields; DQG

has already increased

its cultivated land

more than eightfold

since 2014.

015

Innovating with Quinoa

The new quinoa cultivars created by Wageningen UR are suitable for

cultivation in Europe and lack a coating of bitter-tasting saponins

characteristic of South American quinoa. Cultivation, processing and

application of the new cultivars is increasing rapidly.

When Robert van Loo and his Wageningen

team began breeding quinoa cultivars that

thrive in Europe in the nineties, there was

no gluten-free rage, let alone a quinoa

craze. Even when the first cultivars were

ready, the gluten-free pseudo grain still led

a relatively quiet life. However, the French

company Abottagra was interested in

becoming the head licensee in 2007.

Now, millions of people have discovered

quinoa as a nutritious and healthy alterna-

tive to wheat due to its higher protein con-

tent, good amino acid composition with all

essential amino acids, high fiber content

and low glycemic index. This popularity has

contributed to a quick rise in European pro-

duction. Under Abottagra, there are now

sub-licensees for the cultivation of the

Wageningen cultivars in the UK, Germany,

the Netherlands, Belgium and Spain.

“Together, the areas in the Netherlands,

Belgium, Germany and England amount to

approximately 1,000 hectares, with another

1,000 hectares in Spain and some 3,000

hectares in France,” says Van Loo. “In the

meantime, we continue to work on improved

cultivars with a higher yield and seed varie-

ties with a different color. Additionally, we

are studying cultivation in saline soils in

amongst others China, Vietnam and Chile.”

Illustrative of quinoa’s growth is the devel-

opment of the Dutch Quinoa Group (DQG),

the Dutch sub-licensee. Starting from a

modest 30 hectares in 2014, DQG has

already increased its cultivated land more

than eightfold. “We strive to reach 1,000

hectares as soon as possible,” says Director

Rens Kuijten to indicate his ambitions. The

DQG manages the entire chain and

engages in market and product

development. The company supplies

quinoa seeds, roasted quinoa seeds,

quinoa flour, and quinoa flakes in

bulk packaging to large-scale

consumers, such as bakers.

For consumers, quinoa seeds

will enter the Dutch supermarkets

this year under the Lola Quinoa brand.

Ingredients from Quinoa

Quinoa from the Wageningen cultivars can

also be made into ingredients, such as pro-

tein, starch, fiber and oil. This is what the

Dutch start-up GreenFood50 specializes

in. “We study how different quinoa fractions

can be used in foods. Our focus is primari-

ly on the protein fraction,” states Managing

Director Marc Arts. “For fractioning quinoa,

we also work together with Wageningen

UR Food & Biobased Research.”

GreenFood50 has recently introduced a

brand new ingredient: whole grain quinoa

flour containing fifteen percent protein.

This flour is currently being used at the

Topsport Restaurant in Papendal, the

Netherlands. Athletes can really appreciate

the quinoa pancakes baked with this flour.

In addition, together with manufacturers,

GreenFood50 develops consumer

products with quinoa. “A cracker, for

instance, with almost thirty percent quinoa

and fifty percent spelt, which can help the

elderly to eat more protein,” Arts illustrates.

Other products with quinoa currently being

developed are salads, vegetarian products

and gluten-free bakery products. The still

high cost of the gluten-free seed compli-

cates product development, notes Arts.

“That is why we are continuously on the

look-out for new healthy products in which

quinoa can provide sufficient added value.”

www.dqg.nl

www.lolaquinoa.nl

www.greenfood50.com

www.wageningenur.nl, dossier quinoa

Quinoa seeds will enter the Dutch supermarkets later

this year under the Lola Quinoa brand.

Nutritional Composition of

Quinoa

• Protein: 12.9-16.5%

• Starch: 58.1-64.2%

• Dietary fiber: 6-10%

• Fat: on average 5-7% (unsaturated and

polyunsaturated)

Source: Brittany L. Graf e.a.: Innovations in

Health Value and Functional Food

Development of Quinoa (Chenopodium

quinoa Willd.), IFT Comprehensive Reviews

in Food Science and Food Safety, 2015.


016

PRODUCT FORMULATION

‘ Traditional cereals are

making a comeback’

Gluten-free Oats

Just like quinoa, oats are a nutritious and

high-fiber supplement to the diet. Not just

for celiac patients, who often have to make

do with low-fiber wheat substitutes, but

also for consumers without gluten intoler-

ance or gluten sensitivity. Oats, and barley

too, contain soluble fiber and beta-glucans,

of which health claims for lowering choles-

terol and reducing the glycemic response

have been recognized by the European

Food Safety Authority (EFSA).

Partly because of these favorable proper-

ties, Luud Gilissen of Wageningen UR has

been a passionate advocate of the return of

oats as a food raw material. Gilissen was

one of the front men when the gluten-free

oat chain was established in 2005. Fur-

thermore, he also led research on the

immunogenic properties of oats. “Only very

recently have oats been accepted as a glu-

ten-free cereal and now that celiac patients

can eat them, oats also seem to improve

their gastrointestinal tract,” the researcher

adds.

Another result of the

Wageningen research

is that it is now possi-

ble to make oat bread

on the basis of a dough

– which bakers often prefer – instead of a

batter.

Checking Every Link

Seed company Vandinter Semo is at the

heart of the Dutch oat chain. This company

monitors very closely that the cultivation,

fertilization, harvesting, processing and dis-

tribution is kept gluten-free. From beginning

to end, every link is checked for possible

contamination. Contamination may not

exceed 20 ppm for gluten-free products,

but Vandinter Semo applies stricter stan-

dards and strives to 0 ppm, says Gilissen.

Through the Dutch grain crushing plant De

Halm an important part of the harvest goes

to customers such as FreeOf (gluten-free

oat bread), Rosies (gluten-free breakfast

cereal), De Bisschopsmolen (bakery prod-

ucts such as oat and quinoa wraps) and

brewery Witte Klavervier (gluten-free oat

beer, in development).

Neighboring countries Belgium and Ger-

many have also shown a lot of interest in

gluten-free oats, states Gilissen. “Gluten-

free oats are hard to come by. Other than

the Netherlands, the only other chains are

in Finland (Raisio) and Sweden (Lantmän-

nen). German customers come to Vandinter

Semo to see how they work with their own

eyes. It is all about trust.”

www.wageningenur.nl/oats

In the field and during processing, oats, that are gluten-free by nature, are often contaminated with glutes. In the

Netherlands, a well-functioning gluten-free oat chain has been established, which has proven able to generate new

gluten-free products.

Luud Gilissen has been

a passionate advocate

of the return of oats as a

food raw material.

017

Delicious Fiber

Whole-wheat bread is healthier than white bread, yet not everyone likes the

flavor of whole grain and phytate in the fiber can reduce the bioavailability of

minerals. Together with European partners, TNO has developed solutions to

these problems in the HealthBread project, for which they have been able to

use their own barrier technologies.

The use of white wheat varieties, smart mill-

ing processes and long fermentation can

help bakers create tasty high-fiber breads

from which micronutrients, such as iron and

zinc, are better absorbed by the human

body. This was pointed out by TNO

researcher Jan Willem van der Kamp, coor-

dinator of the EU HealthBread project that

was completed in 2014.

Wheat bran consist of two layers. The outer

exterior, the pericarp, is mostly responsible

for the whole grain flavor and color. The

inner exterior, the aleurone fraction, less so,

while it does contain most of the micronutri-

ents. “Milling processes have been devel-

oped to obtain an aleurone-rich bran frac-

tion,” says Van der Kamp. “This fraction can

be used to bake high-fiber bread with a less

pronounced whole grain flavor and color.”

By using an extra-long fermentation pro-

cess with this high-fiber dough, the bio-

availability of micronutrients can also be

increased. The barn’s phytate binds these

nutrients, but during fermentation the phy-

tase enzyme breaks down phytate. “You

can extend the fermentation process for the

entire dough, for instance to one night, or

for the barn fraction alone, which you can

then add to the rest of the dough at a later

time,” Van der Kamp explains. Furthermore,

long fermentation allows for a richer flavor.

The practices developed within HealthBread

are currently being applied by bakers in

Germany, Austria and Italy. TNO has recent-

ly started a follow-up project for Dutch

bakers.

Extra fiber in cereal products also means

more moisture retention. “Which makes it

more difficult to keep a crunchy crust,” says

Van der Kamp. For this specific problem,

TNO has developed several technological

solutions, such as a patented barrier tech-

nology based on water-insoluble protein

films that prevent moisture transfer.

www.healthbread.eu

The practices developed within HealthBread are currently being applied by bakers in Germany, Austria and

Italy.

‘ The bio-availability

of micronutrients

can be increased’

018

HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3TECHNOLOGY

In Nigeria, Heineken has developed a new technology in order to use high maltose syrup made from local cassava instead of imported sugar in its brewing process. Another main ingredient in African beer is sorghum, which is also sourced locally. Plant breeding has produced two new, hybrid sorghum varieties. Local sourcing is high on the agenda of the by origin Dutch brewing company.

Local Ingredients for African Beer

Africans like their beer. They often drink

home brew: a usually cloudy, alcoholic

drink. But as soon as they have some extra

cash to spend, they opt for a clear beer in a

branded bottle. “The beer market in Africa

is expanding fast,” says Henk Wymenga,

Technical Director of Nigerian Breweries, a

Heineken subsidiary and Nigeria’s largest

brewer. “The standard of living in Nigeria is

rising fast. There are more than 180 million

Nigeria, employing over 4,000 people.

Wymenga emphasizes the company’s Cor-

porate Social Responsibility: “We are well

aware of the great responsibility we have

here, both socioeconomically and environ-

mentally speaking. That is why we invest in

sustainable, environmentally sound pro-

duction systems. Local sourcing is a priority

for us. We educate African farmers and pro-

vide various training programs for our

employees.”

Hybrid Sorghum

Close to sixty percent of the ingredients in

the formulations used in the Nigerian brew-

ery are already locally sourced, according to

Wymenga. Sorghum and cassava are the

two main ones. Sorghum has been the main

ingredient in Nigerian beer since the 1980s,

when the military regime in Nigeria banned

the import of raw materials. Sorghum is an

indigenous African grain and an excellent

substitute for barley in beer. By actively

educating farmers in crop science,

Heineken has helped to dramatically in-

crease yields from 800 kilos per hectare in

the 1980s to the current level of 2,000 kilos

per hectare.

Using traditional plant cross-breeding tech-

nology, the company has also developed

and recently introduced two hybrid sor-

ghum varieties which could double the

yield again over the next few years.

Wymenga calls this development “promis-

ing” for more than just the beer industry:

“Sorghum is a main food crop in Africa. So

Heineken has made the sorghum seeds

available to the Nigerian government for

people here, seventy percent of whom are

under thirty. People are steadily moving to

urban areas. Beer is popular and the con-

sumption of commercially brewed beer has

been rising over the past few years.”

Heineken has a long history in this West

African country. The company opened

business as early as 1946 and started its first

brewery in 1949. Now, Heineken owns

eleven breweries and two malt plants in

Cassava needs to be processed within 48 hours after harvesting to prevent the formation of cyanide.

019

‘ This technology could also

be used to convert other

crops into maltose’

Close to sixty percent of

the ingredients in the

formulations used in the

Nigerian brewery are

already locally sourced.

free. We are really trying to do our part to

help combat famine in the region.”

Maltose from Cassava

Recently, Heineken started working with

Psaltry, a cooperation of Nigerian cassava

farmers. Cassava is a promising alternative

to imported sugar. “We have developed a

technology to extract high-maltose syrup

from cassava starch,” explains Wymenga.

“First, we use a concentration and drying

process to turn cassava roots into cassava

starch. Then we use a relatively simple enzy-

matic conversion to turn this starch into

maltose syrup. And as it turns out, this syrup

is a good substitute for the imported sugar

we used for the fermentation in our Nigerian

brewery.”

The deal with the cooperation ensures the

brewer a guaranteed cassava starch supply

and the African farmers a guaranteed buyer.

In 2014, Psaltry opened a starch production

facility close to the farms. This ensures the

cassava roots do not have to be transported

very far, which is crucial, because cassava

has to be processed within 48 hours after

harvesting to prevent the formation of cya-

nide.

Because Psaltry is an entirely African com-

pany, it was able to reach contractual agree-

ments with the farmers. That is important,

as Wymenga explains: “The farmers now

deliver their crops directly to the factory

and receive immediate payment by tele-

phone. That is a very popular method in

Africa, so it works really well. We can see

the rising standard of living in the area. The

farmers have more money to spend and

that has an effect on many areas of life. We

see more kids go to school now, for instance,

because they can be brought on the back of

a moped. And it is not just boys, either.

More girls are going

to school too.” Psaltry

received a donation

from 2 Scale, a Dutch

NGO, for its efforts

to stimulate local

agricultural develop-

ment in 2014.

“Converting starch to maltose syrup is not

exactly rocket science,” admits Wymenga.

“There are dozens of food manufacturers

who can do the same thing. But the good

thing about this technology is that it could

also be used for converting other starch

containing crops, like rice, bananas or sweet

potatoes, into maltose. That would make

our breweries in other regions less depen-

dent on imported sugar too.”

Reusing Water

Apart from the use of locally sourced ingre-

dients, water use is also a worldwide priori-

ty for the brewer. In its most recent Corpo-

rate Social Responsibility report, Heineken

states the company strives to use a maxi-

mum of 3.8 liters of water for every liter of

beer it produces. Wymenga stresses the

need for a chain-based approach: “We need

to look at the whole supply chain. That

includes taking a critical look at the amount

of water we use. Even though water short-

age is relatively minor in Nigeria, we still

make sure we do not waste water. So we try

to reuse our process water after cleaning it.

For instance, to clean the floors or spray the

gardens.”

He concludes: “Sustainable production

requires an integral approach. Heineken is

innovating on many fronts. It is exactly

because of that combination of new tech-

nologies that we are able to make significant

strides in local sourcing and local impact to

keep our license to operate.”

• FLORENTINE JAGERS OP AKKERHUIS •

020

HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3HEALTH

The use of flavors and fragrances based on natural plant substances is a growing trend in the food industry. Food manufacturers will soon have access to a digital library detailing thousands of extracts. In a related development, businesses are using micro-organisms to synthesize flavors and fragrances. The first flavors and aromas made through fermentation are now on the market.

Natural Flavors and FragrancesPlants and Micro-organisms: Our Factories of the Future

Plant-based Compounds

Although the food industry has always

made extensive use of natural ingredients, it

has not yet unlocked the vast potential

nature has to offer. Aromatic substances and

other compounds naturally present in

plants are of particular value to the food

industry. They can be derived directly from

plants, but also synthesized by micro-

organisms in a fermentation process.

Library of Extracts

“Plant-based substances have enormous

potential,” says Leon Mur, Managing Direc-

greenhouse-grown plants. Mur explains

how this is done: “We use state-of-the-art

technology to analyze which substances are

present in commercially grown plants in

the Netherlands. We store the data in a

library of extracts. As of 2015, it contains

information on almost 1,300 varieties of

plants, including vegetables, fruit, flowers,

bulbs and trees.

Together, the Centre of Expertise for Plant

Compounds and Wageningen University &

Research centre (Wageningen UR) collect

scientific information from literature and

add this to the library. “In this way, we are

creating a database full of unique informa-

tion about the substances present in plants,”

says Mur. “We will make the database avail-

able to the food industry in the fall of 2015.

I am convinced it will prove highly valuable

to them. But the pharmaceutical and cos-

metics industries will be able to benefit

from it too.”

tor of the Centre of Expertise for Plant

Compounds. “One plant contains, on aver-

age, 30,000 substances. Just think of how

many varieties of plants there are. That

means several hundred thousand substanc-

es, many of which are extremely valuable to

the food industry too.”

In 2011, the Centre of Expertise for Plant

Compounds was set up to develop com-

mercial applications for plant-based sub-

stances derived from Dutch greenhouse

crops. This knowledge institute identi-

fies and catalogues the potential uses of

There are three ways to benefit from plant-

based compounds, according to the Centre

of Expertise for Plant Compounds. First of

all, greenhouse waste streams may contain

valuable compounds. At the end of the

growing season, greenhouse growers are

left with huge amounts of green waste. All

these stems, stalks, leaves and roots con-

tain not only fiber, but also sugar, protein

and aromatic compounds. By extracting

these substances from the plant material,

greenhouse growers can add value to their

crops. Their waste streams are a promising

source of new ingredients for the food,

pharmaceutical and cosmetics industries.

Secondly, growers could make more effi-

cient use of the compounds naturally present

in plants by growing fruit and vegetables

that contain higher levels of a particular

compound and then selling these crops for

consumption. The third way is to start

growing specific crops for an industry which

can then extract the valuable compounds

and use these as natural ingredients.

021

‘ All sorts of useful compounds

will be plant-based’

A new variety of tomato that contains higher levels of anthocyanin is under development. Anthocyanin has potential health benefits.

Fragrance and flavor manufacturers have

already shown much interest in the library.

The Dutch database is not the first of its

kind. Worldwide, there are already quite a

few, but this liberary contains data about

plants that are widely available in green-

houses in the Netherlands. Moreover, the

knowledge center uses highly advanced

technologies which could help to discover

new molecules. The horticultural waste in

particular offers new opportunities, because

the production of natural flavors and aro-

mas is often costly. It is expected that these

greenhouse waste streams can contain

promising substances that can be extracted

at lower costs. This makes that there are

high expectations of the extracts library.

Purple Tomatoes

Tomatoes are one of the best researched

greenhouse crops and its health benefits are

well-substantiated. They are a main crop,

grown and eaten (both fresh and processed)

in large quantities worldwide. They contain

not only lycopene, antioxidants, antho-

cyanin and vitamin C, but also various

polyphenols and terpenes. DSM has devel-

oped Fruitflow, a tomato-based ingredient

with health benefits, available as a water-

soluble powder or as a fluid. Fruitflow helps

to maintain normal platelet aggregation,

which contributes to a healthy bloodflow.

The company has produced scientific sub-

stantiation and obtained the European

Food Safety Authority’s (EFSA) approval for

this health claim (see also pages 24-26).

A new variety of tomato that contains high-

er levels of anthocyanin is also under devel-

opment in a European project by several

research institutes and businesses. “The

consortium, headed by the John Innes Cen-

tre in Norwich UK, has developed a ‘purple’

tomato variety that contains as much antho-

cyanin as blueberries,” says Robert Hall,

who works for Plant Research International

(PRI, an institute of Wageningen UR).

“Research on mice has shown that an antho-

cyanin rich diet can slow down the growth

of certain can-

cers,” Hall

explains. “The

same research

shows that

anthocyanin

might help reduce the odds of developing

obesity and mitigate the yo-yo effect

(repeatedly dieting to lose weight and then

gaining it again). Another possible effect of

regularly consuming anthocyanin is that it

might reduce heart muscle damage result-

ing from heart attacks. The research also

points to the importance of the food matrix,

because the substance does not work


022

HEALTH

beta-elemene (naturally present in citrus

fruit) and patchouli and sandal wood oil.

Fermentation technology has made it

possible to deliver these compounds in

consistent quality at a relatively low price.

Factories of the Future

“Plants and organic waste streams are

becoming ever more important as a source

of ingredients,” says Hall. “All sorts of use-

ful compounds, not only for use in food,

medication or cosmetics, will be plant-

based. It is already possible to produce

rubber from dandelions, or nylon from

potatoes. And upcycling of waste streams

is becoming more popular too. Great strides

are being made with potato and sugar beet

pulp. I am convinced that plants and micro-

organisms will become our factories of the

future.”

• FLORENTINE JAGERS OP AKKERHUIS •

tion vessels. With the help of Wageningen

UR, Isobionics has developed micro-organ-

isms that can synthesize valencene. Until

recently, citrus fruit peels were the only

source of this aroma, which is used to give

perfume, soap and sodas an orange scent or

flavor. Now, micro-organisms use a plant-

based enzyme to create the flavor/fragrance

from a mix of sugar and water. This path-

way is derived from a route of synthesis

found in a coniferous tree.

There are numerous advantages of produc-

ing valencene using micro-organisms. The

process is less labor-intensive and neither

quality nor availability are dependent on

weather conditions and harvest time. Iso-

bionics has scaled up the production

method to industrial scale and markets

the fragrance as Valencene Pure. The com-

pany now uses the same technology to pro-

duce other compounds, including noot-

katone (naturally present in grapefruit),

in isolation. So it matters what other ingre-

dients are consumed together with antho-

cyanin.”

The purple tomato was created using genet-

ic modification. GMOs cannot be grown in

Europe without a special license, so the

tomatoes are currently grown in Canada. So

far, a few thousand kilos have been harvest-

ed and the juice from these tomatoes has

been reimported into the UK for further

testing and research on human subjects.

The first experiments involve patients with

a vascular disease.

Valencene

A technology introduced about five years

ago is the use of micro-organisms that syn-

thesize substances closely resembling natu-

rally occurring plant substances. These

micro-organisms, developed through bio-

technology, are used to produce large quan-

tities of the desired substance in fermenta-

Micro-organisms that can synthesize valencene. Until recently, citrus fruit peels were the only source of this aroma.

023

ADVERTORIAL

“Food companies are always looking for ways to improve their product quality, while also increasing yield. To meet these demands, we have developed specific functional proteins for meat products,” says Arjan van Waes, Sales Manager at Sonac and responsible for the product group Functional Proteins. According to Van Waes, the introduction of a functional chicken protein to the market is a unique event.

Functional Proteins for Meat Products

SonacT : +31(0)499-364800

E: [email protected]

www.sonac.biz

Sonac has been part of Darling Ingredients

since 2014, when this American company

took over the Ingredients division of the

Vion Food Group. Sonac has production

sites all over the world. Our functional pro-

teins are produced from blood, fat, bones

and skins at ten different food grade pro-

duction facilities. We offer an innovative,

comprehensive portfolio of functional pro-

“Moreover, due to the protein’s production

process, it brings a nice flavor of roast

chicken.” According to Van Waes, this pro-

tein is a good alternative to soy protein.

“FPP creates a ‘meaty bite’, in contrast to the

rubber-like bite of products containing soy

protein.” Like ValoColl, FPP is an emulsifi-

er. This improves cooking yield, while it also

helps the breading to stick more easily to

the nugget. “This cuts costs for manufactur-

ers.” Apart from chicken nuggets and other

emulsified products, FPP is also suitable for

tumbled and injected meat products.

Both proteins are allergen- and E-number

free. Van Waes: “With these functional and

allergen free proteins, we offer our clients

solutions to improve the quality of their

meat products, while simultaneously

increasing their yield.”

teins, every one of which is a sustainable

and high-quality ingredient.

For meat product manufacturers, texture,

shape retention, juiciness, moisture reten-

tion and a clean label are key quality

parameters, explains Van Waes. “In addi-

tion to those factors, improving yield is also

very important. This usually goes hand in

hand with an improvement of quality.”

Sonac has developed two new functional

proteins that can achieve just that: ValoColl

and Functional Poultry Protein (FPP).

ValoColl“ValoColl is very suitable for manufacturers

of hotdogs or mortadella, for example, who

are looking to reduce fat and increase yield,”

Van Waes states. The protein is a collagen

and a strong emulsifier. “In a pre-emulsion,

sixty percent of the fat can be replaced by

ValoColl. This also results in cost savings,

due to the higher prices for fat compared to

the pre-emulsion,” explains Van Waes. As

the protein also binds water, it contributes to

moisture retention. This results in a firmer

texture. “For manufacturers of frankfurters,

this is very important: a frankfurter has to

‘snap’. ” For mortadella, firmness is important

as a means of reducing cutting losses.

Functional Poultry Protein (FPP)“For meat processing companies looking

for a solid shape in the production of chick-

en nuggets, for instance, FPP is a highly

suitable protein,” explains Van Waes.

024

HOLLAND FOOD INNOVATIONS . SEPTEMBER 2015 . NO 3HEALTH

Even before the 2012 European legislation on health claims took effect, several Dutch companies had already compiled a dossier for a health claim application. Despite the strict requirements for such a dossier, Dutch companies still see merit in obtaining an authorized claim, for instance with respect to their communications with consumers.

After Patience Comes ProfitCompanies See Merit in Health Claims

Fortified Food Coatings produces gelatine coatings with vitamin D, calcium and collagen peptides which are

added to ready meals.

When the European Commission published

a list of 222 approved nutrition and health

claims in May 2012, it brought to an end the

uncertainty as to what was and was not

allowed. For national governments within

the EU, the list provided guidance to assess

the way companies communicate their health

claims. In the Netherlands, several compa-

nies have an approved health claim and

others are well on their way to apply for one.

Karin Verzijden, lawyer at Axon Lawyers

and involved in life sciences, outlines how

the Netherlands deals with how health

claims are communicated. “The Dutch gov-

ernment strictly controls how companies

communicate about their food products,

both in terms of nutrition and health claims.”

Axon Lawyers receives a lot of questions

from companies that want to know how

they can best communicate their claims

within the limits of the law. “In practice, it

is always a struggle. Companies would like

to convey the health benefits of their

product, but have to stay away from medical

claims, as these are not allowed for food

manufacturers.”

A helpful tool when communicating health

claims is the free KOAG/KAG database.

The Dutch foundations KOAG (Keurings-raad Openlijke Aanprijzing Geneesmiddelen,

an inspectorate for the public commenda-

tion of medicines) and KAG (Keuringsraad Aanprijzing Gezondheidsproducten, an in-

spectorate for the commendation of health

products) have set up rules of conduct for

025

‘ In practice, it is always

a struggle’

public advertising of over-the-counter

(OTC) medicines, (self-care) medical de-

vices and health products. Market players

have compiled their own guidelines, in

addition to existing legislation, with which

public advertising has to comply. This way,

consumers, industry, media and advertisers

know which requirements have to be met.

Clients can request KOAG or KAG to test

their advertisements in advance. Further-

more, every company can file a report or

complaint when it feels an advertisement or

health claim does not comply with the

rules. In practice, the database is a good

starting point, says Verzijden, because it

contains both good and bad examples

(“what is (not) allowed?”). When in doubt,

consultation with experts remains useful.

Newtricious, towards a Health Claim

“I am pleased with the stringent legislation

for health claims,” says Jos Nelissen, CEO of

Newtricious. His company is currently

working on a dossier for a health claim for

the product Macuview. This powderdrink

contains the carotenoids lutein and zeaxan-

thin, with which often age-related macular

degeneration can be slowed down. This eye

disease could potentially be prevented

through the diet. “To substantiate this claim,

we have started studies to support it.” When

Nelissen expanded his company in 2006, he

immediately hired people from the pharma-

cy industry. “They have experience with

clinical studies with, for instance,

choosing the right target popula-

tion and creating good dossiers.

Through this approach, we were

well prepared when the actual

legislation was implemented in

2012.” Nelissen has noticed companies from

the US are interested in this approach.

“There, the debate on stricter legislation and

control on claims is heading in the same

direction as in Europe.” Newtricious has

introduced the product as a pilot to the

Dutch market in 2014 with a general claim.

“Consumers responded very well to this

product,” states Nelissen. Through the

health claim, the company hopes to be able

to communicate much more directly with

the target population. For the company,

Europe is an important market. “In the US

we are looking for partners.” In Asia, and in

Japan in particular, claim regulation is al-

ready very strict, adds Nelissen. “We have

had contact with partners in Japan, but now

that we have tested the product successfully

in the Netherlands, our partnerships are

moving forward.” Newtricious is finalizing

one last study after which the dossier can be

submitted to the EFSA.

DSM and Fortified Food Coatings

DSM has several products with health

claims in its portfolio. The company holds

exclusive health claims for its products

Fruitflow, a water soluble concentrate made

from tomatoes that promotes healthy blood

circulation, and elaVida, polyphenols from

olive oil that protect blood lipids against

oxidative stress. From its takeover of the

Swedish Oat Fiber, DSM also holds a health

claim for Oatwell, a product containing oat

beta-glucan which reduces blood cholester-

ol levels. Oatwell is sold as an ingredient to

be added in final products with a higher oat

beta-glucan content in several European

countries.

The company also produces vitamins, min-

erals and nutritional lipids with health

claims any product can carry. DSM does

not have consumer products with health

claims of its own in Europe, but sells the

ingredients to food companies and provides

regulatory support to its customers, says

Maria Pavlidou of DSM. According to

Pavlidou, European regulation on health

claims is very strict, but every country may

control it in its own way.

One of the companies that adds DSM’s vita-

mins and minerals to its product is

Newtricious’ Macuview is said to slow down macular degeneration and is working towards a health claim for this product.

One of the first health claims to be approved was

Unilever’s claim to lower cholesterol with plant

sterols in Becel/Flora pro.activ.


026

HEALTH

products is a lot bigger in Finland than in

the Netherlands. Finnish people eat gum or

a pastille with xylitol aft er every meal to

clean the mouth and neutralize the pH

balance.”

• DIONNE IRVING •

the ‘Ivoren Kruis’, the Dutch association of

dentists,” says Joost Vermue, Innovation

Director at Cloetta. “Products with sweet-

eners that are one hundred percent xylitol

and clear dental claims can also be found in

Finland. In fact, nowadays, xylitol is a pre-

requisite for consumers of chewing gum

and pastilles. Th e market for these kinds of

the Dutch company Fortifi ed Food Coat-

ings. Th e company produces gelatine coat-

ings with vitamin D, calcium and collagen

peptides which are added to ready-to-eat

meals. “We follow the trend of healthy age-

ing and the growing market of ready meals,”

explains COO Flip Houtman. Because the

meal is cooked before the coating is added,

the dosage of vitamins and minerals can be

determined exactly right. Th e advantage to

claims of vitamins and minerals is that their

composition is set. “Th e added content is

important to be allowed to carry the claim.”

Xylitol Claim

Cloetta Holland (formerly Leaf Holland)

holds an approved dental health claim for

xylitol. “For our company, this claim is

essential. In the Netherlands we market the

brand Xylifresh (sugar-free chewing gum

with xylitol, ed.), which is fully supported

by this claim. And partially because of this

claim, the product is also recommended by

ISM/Prosweets

31 January-3 February

Cologne, Germany

www.prosweets.com

Gulfood

21-25 February

Dubai, UAE

www.gulfood.com

IFFA

7-12 May

Frankfurt, Germany

http://iff a.messefrankfurt.com

Free From Food Expo

9-10 June

Amsterdam, the Netherlands

http://freefromfoodexpo.com

IFT

16-19 July

Chiacgo, USA

www.am-fe.ift .org

Intrafood

21-22 September

Kortrijk, Belgium

www.intrafood.be

SIAL

16-20 October

Paris, France

www.sialparis.com

Health Ingredients

29 November-1 December

Frankfurt, Germany

www.fi global.com/hieurope

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