Confectionery Fats Innovations Among FiE Nominees

Loders Croklaan's Biscuitine580 is a filling fat with quick and easy processing characteristics, non-hydrogenated, free from trans fats and a moderate level of saturated fats.

21 Sep 2009 --- Specialty fats and oils makes up the nominees as Confectionery Innovation of the Year at Food ingredients Europe.

Loders Croklaan has added an innovative new product to their assortment of specialty filling fats. Biscuitine580 is a filling fat with quick and easy processing characteristics, non-hydrogenated, free from trans fats and a moderate level of saturated fats.

Biscuitine 580 offers the first zero-trans, easy-to-process alternative for the slow crystallizing filling fats that the chocolate confectionery industry is using to abolish trans fats, without increasing levels of saturated fat.

In contrast to lauric filling fats that offer similar processing qualities, Biscuitine 580 achieves saturated fat reductions of more than 25% in the end product.

Biscuitine 580 is the first of a new generation of non-temper filling fats for countlines and other chocolate confectionery as well as bakery products like filled wafers. The product is already used successfully in the large scale production of chocolate products, confirming its excellent application values. The ingredient has been shown to have a very constant and continuous crystallization behavior compared to other non-hydrogenated and non-trans filling fats. Such behaviour enables fats, high-quality processing. To demonstrate its potential, Loders Croklaan has used the new ingredient in a recipe for a cheese-flavored filling based on Biscuitine 580.

The innovative character of Biscuitine 580 is illustrated by its nomination as most innovative confectionery ingredient for the Food Ingredients Excellence Awards 2009.

Another award nominee is Fuji Oil Europe’s REDUSAT, which addresses a major problem in health and nutrition: over-consumption of saturated fats. “They increase the risk of cardiovascular diseases, but from a functional point of view we need them to give structure to food products.” REDUSAT contains less than half the amount of saturates, while keeping the same structure.

According to the company there are several advantages to using their product. As SAFA-labelling will become mandatory in the coming years, a strong increase in consumer awareness on the health effects of SAFA is to be expected. Consequently retailers and manufacturers are starting to look for solutions. To keep their positive brand image, not only a strong reduction in SAFA will be required, but also they want to keep the same sensory quality, without drastic price increase, and preferably they want to keep or to get a clean label (no processes or E-numbers). REDUSAT is a solution that can fulfil all these requirements. Due to the drastic reduction in SAFA, on certain products (depending on the profile), it will even be possible to make claims (low SAFA, high Mono- or Poly-unsaturates).

For the consumers there is a double benefit:
- first of all the SAFA-content of his food product will be reduced by 50-60%, without compromising on sensory and eating properties (structure, taste release, mouthfeel)
- secondly the limited amount of SAFA, still present in the food product, is of a type that reduces even cholesterol levels, rather than increasing it.

AarhusKarlshamn Denmark A/S - DELIAIR NH offers the unique confectionery filling fat DELIAIR NH. The ingredient has extremely good aerating properties and is flexible and robust in confectionery applications. this creates new delicious sen¬sory experiences to the consumer. DELIAIR NH meets the needs of the leading confectionery producers being a non-hydrogenated filling fat. compared with other filling fats DELIAIR NH offers the highest whipping capacity on the market today. Endless textural variations and the ability to combine the lightest filling with many other novel ingredients such as cocoa mass makes DELIAIR NH the first choice for innovative aerated confectionery. DELIAIR NH has high bloom stability and excellent melting properties.

The good stability of DELIAIR NH makes it ideal for combining with crisp and crunchy ingredients or for filling in contact with bis¬cuit layer. Aeration properties remain intact and crunchy texture is maintained through¬out the product shelf life. With DELIAIR NH you can also reduce the overall fat content and make light and fresh fillings.  DELIAIR NH can be used in a wide range of applications such as:
• Fillings containing cocoa mass and cocoa butter
• Mousse fillings
• Water-based fillings
• Crunchy fillings with ingredients like cereals and dried fruit
• Fillings in contact with biscuit layer
•  Fillings with reduced fat content

The shortlist for the Fi Awrad 2009 is as follows:

Bakery Innovation of the Year
- J. RETTENMAIER & SÖHNE GMBH+CO.KG GmbH & Co.KG - VITACEL Corn Fibre MF 401
- National Starch Food Innovation - N-Dulge FR

Confectionery Innovation of the Year
- IOI-Loders Croklaan - Biscuitine 580
- AarhusKarlshamn Denmark A/S  - DELIAIR NH
- Fuji Oil Europe - REDUSAT

Dairy Innovation of the Year
- Chr. Hansen A/S - CHY-MAX M
- Cargill Europe bvba – Lygomme ACH Optimum
- Dairygold Food Ingredients UK Ltd - Zero salt cheese

Savoury/Meat Innovation of the Year
- Chr. Hansen A/S - Bactoferm Rubis
- DSM Food Specialties - Maxavor Chicken YE
- FrieslandCampina Kievit - Vana Crema 78 D

Snacks/On-The-Go Innovation of the Year
- Lyckeby Culinar AB – Culinax
- Rousselot – AperoMallow
- EPI  - Yoggets

The winners of each individual category will be entered in the Most Innovative Food Ingredient Award.

by Robin Wyers