Fi Europe 2017: Reduction & Reformulation Innovation Awards – the nominees

4398705e-e07a-438a-b454-d682746dcd64articleimage.jpg

16 Nov 2017 --- The Fi Europe Innovation Awards honors professionals and companies for their ability to demonstrate and stimulate innovation, and for their contribution to the industry. With Fi Europe 2017 fast approaching, FoodIngredientsFirst takes a closer look at some of the award nominees for the Reduction & Reformulation Innovation Award. This award gives recognition to an organization or company that has developed the best solution (natural or synthetic) within the last two years for reducing salt, sugar or fat whilst maintaining flavor, texture and functionality of the ingredient replaced.

There are four nominees for this award:

DSM: Delvo Cheese CT-Light improves taste and texture in low-fat cheese
Click to EnlargeDSM’s Delvo Cheese CT-Light allows cheesemakers to create continental cheeses using low-fat milk with the same taste texture that consumers expect from a full-fat product. During the cheese making process, the culture replaces fat with water without any negative impact on physical or sensory properties. With DelvoCheese CT-Light, fat can be reduced by 30 percent or more, alongside a significant cut in calories. This is done without additives or stabilizers. This total culture solution enables cheesemakers to meet the consumer demand for healthier options by giving the impression of a full-fat product but with less fat and fewer calories.

Gert van den Hoven, Cheese Expert at DSM tells FoodIngredientsFirst: “Reducing fat is a common trend in all food categories, but also in cheese. Reducing fat in cheese is a challenge due to the complex protein matrix structure found in Continental Cheese. Delvo Cheese CT-Light enables cheesemakers to reduce fat and calories in Continental Cheese while maintaining the desired texture and flavor of full-fat cheese – all with a clean label solution.”

“Reducing fat while maintaining taste and structure is a major challenge for Continental Cheese manufacturers, in the industry today. To make low-fat cheese, fat from milk is generally replaced with water which creates two major hurdles: a weak taste, and a rubbery texture. Delvo Cheese CT-Light improves the flavor development of the cheese and lends a stronger diacetyl (buttery) flavor which mimics the taste of full-fat cheese. For texture, the culture helps to bind more water and preserves the flavor and smooth texture of the cheese due to its low post-acidification. This enables a fat reduction of up to 30 percent without adding any additives or stabilizers,” explains van den Hoven. 

Delvo Cheese CT-Light can be applied in a broad range of cheeses. The primary application is the semi-hard cheese segment, for example, Manchego, Gouda, Tilsiter, Maasdam, Edam, Havarti, and Prato.

This year there are several new launches with this product on the market. Continental cheese with low fat: Manchego and Gouda cheese. “The newly launched Cheese with CT Light is now available in the retail market in Latam and Europe,” he adds.

IOI Loders Croklaan: Presdough 270 SB
Click to Enlarge Presdough 270 SB is a second generation palm alternative based on shea. Its overall performance and clear benefits in terms of health, sensory and workability are revolutionary. This plasticized shortening has the unique property that it generates extra puff in baked puff pastry. The extra puff creates a clear health benefit as it effectively allows a 20 percent fat reduction. Together with a low SAFA level of 40 percent, it gives an overall SAFA reduction of over 40 percent when compared to current available palm alternatives. The low SAFA level also provides a quicker melting taste experience, boosting the flavor release. When baked, this shortening gives an attractive golden brown and crispy crust.

Monique Hartog, Marketing Communication Manager at IOI Loders Croklaan, tells FoodIngredientsFirst: “Presdough 270 SB releases the full potential of Shea as a premium bakery fat. It outperforms existing palm alternatives in multiple areas.”

Health. Puff pastry fats generally have a very high SAFA level of around 55 percent. Palm alternatives based on shea stearin and rape have SAFA levels of around 60 percent. Presdough 270 SB has 40 percent SAFA content. And because the product delivers a higher puff, you can reduce the fat in the recipe by up to 20 percent.

Sensory experience. Due to the low SAFA level, the fat will melt faster, providing a quick flavor release, a better mouthfeel and more taste. The extra puff provides a crispy crust, while the shea itself contributes to a golden brown color.

Workability. The key for puff pastry is to get a perfect harmony, trapping the fat between the dough layers, expanding the layer cavity. The β crystal polymorphic form allows a proper plasticity and minimizes post hardening. The unique balance of solid and liquid particles enables processing with industrial laminating pumps and multi-roller making it ideal for industrial bakeries.

Cost efficiency. Currently, palm alternative vegetable fat blends for puff pastry are costly: based on shea stearin, coconut and cocoa butter. Presdough 270 SB combines excellent technical properties with cost-competitiveness.

According to Hartog, it excels in puff pastry and laminated dough products. It is already available in bulk and from April 2018 onwards it will be available as a shortening in fully crystallized wrapped blocks.

Metarom Group: Acti’Boost Sweet range 

Click to Enlarge

Metarom's Acti’Boost Sweet range and provides food manufacturers with a “high performance” natural active solution to compensate the sweet perception of low-sugar beverages and dairy. It has been specifically designed to reduce the sugar content of up to 30 percent in beverages and dairy, even 50 percent depending on the matrix. Labeled “Natural Flavor” according to European regulation, it adapts to the specific features of each product: carbonated beverages, soft drinks, milky and plant-based drinks. Its formulation is resistant to pasteurization, sterilization, low and high pH. Acti’Boost Sweet allows consumers to enjoy nutritionally beneficial food products without compromising on taste. 

“The new Acti’Boost Sweet range provides food manufacturers with a “high performance” natural active solution to compensate the sweet perception low of low-sugar products. Acti’Boost Sweet participate to enhance the global taste profile of the product and doesn’t bring any off-taste to the product,” Chloé Bard tells FoodIngredientsFirst.

“This natural solution acts in synergy with the matrix. It boosts the sugar profile in the mix while enhancing the flavoring profile,” she explains. 

These simultaneous actions strengthen the overall sweet perception up to 30 percent. The solution is very efficient in an application with an average 30 percent sugar reduction power, the result may even go to 50 percent depending on the matrix,” notes Bard. 

With a “natural flavor” declaration, Acti’Boost Sweet is clean labeling solution. 

“Since 2016, WHO has been recommending reducing our daily intake of free sugars to less than 5 percent of total energy intake – which is the equivalent of 5 teaspoons of sugar per day. Beyond the recent sugar taxes, increasing numbers of European consumers, in their efforts to adopt a healthier lifestyle, would like to reduce the amount of sugar in their diet,” Bard notes.
 
Technical aspects aside, sugar also plays an essential role in product flavor. Reducing a significant quantity of sugar without altering the flavoring profile is, therefore, a real challenge, moreover when the choice goes for non-assistance of sweeteners.

Acti’Boost Sweet range adapts to the specific features of each matrix and works in carbonated and soft drinks beverages, dairy, milky and plant-based drinks.

The formulation is resistant to pasteurization and even sterilization, low to high pH. The company is also developing solutions for biscuits and cereals.

Novozymes: Great-tasting fermented milk products with less added sugar using Novozymes Saphera FMP

Click to Enlarge

This new innovative solution from Novozymes Novozymes Saphera is a new generation of lactase that opens new opportunities for introducing dairy products containing less added sugar while maintaining the same delicious taste. With this technology, health-conscious consumers gain dairy products that have less sugar and are low lactose, without sacrificing on taste.

Emmanuel Michelot, Launch Management and Positioning for Food at Novozymes told FoodIngredientsFirst: “With our Saphera FMP product, the sweetness is naturally enhanced, allowing dairies to produce fermented dairy products with less added sugar. What is unique is that our solution doesn’t require any process modification and doesn’t impact the taste and texture of the final dairy products.” 

“A key challenge for the industry is to produce dairy products with less added sugar without sacrificing on the taste and texture of the final products,” he explains. “Dairy products and particularly sugared yogurts are considered to be some of the main contributors to increased sugar intake. Consumers are looking for healthier dairy products with less added sugars. Contributing to the reduction of sugar consumption is an important goal for the food industry, and finding solutions to reduce added sugar is a key development focus area,” explains Michelot.

Saphera FMP works extremely well in yogurt production, better than conventional yeast-based lactases. This is because it works at a lower pH and a higher temperature than other lactases and is therefore very suitable for reducing added sugar in the production of fermented milk products such as flavored yogurts, cultured beverages and cream cheese.  

Saphera FMP can also be used in the production of non-fermented milk products such as flavored and functional milk drinks. 

Novozymes Saphera is already used industrially in several dairy product-categories and in more than 24 countries for sugar reduction and/or lactose reduction.

Part 2 of our review looks at the Sustainability, Organic and Clean Label nominees, while Part 3 looks at the Life Stages and Growth categories. 

The winner of this award will be announced at FiE 2017 in Frankfurt, later this month. 

By Elizabeth Green

To contact our editorial team please email us at editorial@cnsmedia.com

DSM Food Specialties

Collapse

Our aim is to help customers succeed in their markets through strong innovation, exceptional application expertise and insight into the many, ever-changing needs of consumers worldwide.

For food, beverage and supplement manufacturers we offer the comprehensive resources needed to provide customized solutions. Scientific excellence aside, that means a deep knowledge and understanding of markets, consumers and the defining trends in our industry. Namely:

A sharp focus on health benefits: Consumers across the world want to look and feel better. The empowerment and awareness of consumers from India to Indiana is a defining trend in food and beverage nutrition, which we meet through our family of nutritional ingredients and products.

Taste is a key qualifier: If a product doesn’t taste good it doesn’t stand much chance of success. As the world’s tastes and preferences evolve and expand, we are increasingly helping customers innovate, with exciting, authentic and regional flavors and ingredients provided in a streamlined and efficient way.

The drive for convenience: Despite the trend for health foods, time-pressed consumers are looking to buy more processed and convenience food than ever. DSM is committed to helping customers address the need for fast, high-quality products.

Food safety and quality: Our ingredients are based on solid scientific evidence and application knowledge based on decades of experience in our markets. We’re well aware that food safety and compliance is paramount for growing and ambitious food brands.

Related Articles

Food Ingredients News

Natural preservatives expansion: Natural Products Canada invests in Chinova Bioworks

15 Aug 2018 --- Natural Products Canada has invested in Chinova Bioworks, a Canadian company whose mushroom-based natural preservative has previously captured the interest of major food industry partners such as DSM Ventures, Rhapsody and AgFunder.

Food Ingredients News

Novozymes enjoys 4 percent growth in Food & Beverage enzymes, despite overall earnings miss

10 Aug 2018 --- Global biotechnology company, Novozymes, has released its results for the first half. Earnings before interest and tax (EBIT) for the quarter came in at DKK957 million (US$147 million) with its household care sector showing particular weakness. The company still beat estimates with its second-quarter net profit and revenue, but shares have fallen after reporting earnings that missed analysts’ expectations.

Business News

The consolidating ingredients sector: Ingredion convergence epitomizes a tightening sector

23 Jul 2018 --- The integration of several portfolios into a single larger ingredient entity was a key theme at the IFT 2018 Food Expo in Chicago last week. The relatively small trade show floor was a reminder of how many previous exhibiting companies have been swallowed up over recent years, in order to be integrated into the likes of DSM (e.g. Martek, Ocean Nutrition Canada and Fortitech), Kerry (e.g. Ganeden, Red Arrow and Biothera), ADM (Wild Flavors) and IFF (Ottens Flavors and David Michael). Naturex (currently being acquired by Givaudan) could be the next to disappear from a show floor, amid a consolidating ingredients world, where questions must soon be raised about a growing lack of competition and diversity in ultimate holding companies.

Food Ingredients News

Advanced sugar reduction: DSM to launch new Reb M sweetener at IFT

13 Jul 2108 --- DSM is set to showcase its new generation sweetener Avansya Reb M at this year’s IFT, in Chicago. Avansya is DSM’s new brand for sustainably produced, non-artificial sweeteners that answers the need for advanced, flexible sugar reduction in a wide range of foods and beverages. The first product in this range is Avansya Reb M (Rebaudioside M), a calorie-free steviol glycoside with a pure and clean taste, according to the company, which is sustainably produced by fermentation.

Food Ingredients News

DSM extends use of enzymatic acrylamide-reduction for baked goods

10 Jul 2018 --- Global awareness of acrylamide is on the rise. In response to this, DSM has launched PreventASe XR, an enzymatic solution that prevents the formation of acrylamide in high-pH applications such as corn chips, biscuits, and crackers. PreventASe is positioned as a trusted acrylamide-reduction solution proven to reduce acrylamide in processed foods by up to 95 percent. While PreventASe is suitable for a broad range of applications, the new PreventASe XR is optimized for higher-pH applications.

More Articles