Overcoming allergies: Ingredion exec flags reformulation hurdles
04 May 2020 --- Consumer expectations for free-from foods is high and comes with a number of challenges for manufacturers. That is according to Janin Zippel, Marketing Manager Bakery, Europe at Ingredion, who flags that when well-known recipes or products are reformulated to remove allergens or less-desirable ingredients, the functional properties of the foods can be lost. This can lead to a loss of sensory qualities such as taste and texture. This can be a challenging hurdle for many formulators.
While a growing number of consumers are moving to free-from foods due to an intolerance or allergy, there is also a rising consumer base that is driven by health concerns. “Diets and lifestyles are constantly evolving as consumers look to balance health and indulgence,” Zippel tells FoodIngredientsFirst.
“Alongside growing consumer interest in health and well-being, media attention has also increased, meaning more consumers are now aware of, and informed about, allergens and their impact on the body. This has led to diets and lifestyles such as free-from becoming more mainstream,” she highlights.
Whether it’s a decadent truffle mac n’ cheese or a brioche burger, consumers know what they like and will keep hunting until they find it.
Gluten, for example, is an important component in traditional food products due to its unique functional properties. “These proteins naturally occur in a number of grains and are used to give structure and texture to many of our favorite foods such as pasta, pizza, bread and cake,” Zippel adds. “Without gluten, dough becomes less elastic and harder to process. Breads can become dry and crumbly, with a poor crust color, grainy flavor and shorter shelf life,” she continues. “Removing gluten takes out protein and other nutrients, yet consumers increasingly expect to be served with the same innovation claims as other ranges, including ‘high protein.’”
Meanwhile, in the dairy-free sector, the formulation of familiar family favorites, such as yogurt, milk and chocolate, see manufacturers trying to maintain a positive nutritional profile to match the naturally high protein levels found in dairy, with an indulgent and creamy mouthfeel. “Incorporating plant-based proteins into a formulation can impact both taste and texture, so it’s a careful balancing act to deliver the nutritional, sensory and product features,” Zippel notes.
Identifying new ingredient bases
Soy, dairy, egg and gluten are the main allergens that consumers avoid and that manufacturers must create replacements for. Ingredion is continually looking to identify new ingredient bases, primarily from plant-based sources that offer the same functionality, according to Zippel. “For example, faba bean flour can be used to improve color and browning in gluten-free baked goods, pasta and snacks,” she adds.
Pulse flours, which are naturally gluten-free can be utilized by manufacturers wanting to create gluten-free products. They are a good source of plant-based replacement protein and can improve structure, enhance texture and contribute to better color development. Pulse flours are also high in dietary fiber, rich in minerals and a source of B vitamins and folic acid.
“The general challenge in the free-from category is creating free-from foods that give the same texture, mouthfeel and taste as their counterpart products. Manufacturers often have to balance multiple on-pack claims, with high processing conditions, while delivering a sensory profile consumers have come to expect,” she remarks.
When any ingredient is removed, it alters the product’s texture profile which then needs to be built back. “Coupled with consumers’ rising preference for recognizable, store cupboard ingredients, manufacturers need to source clean label ingredients which mimic the functional qualities required for the recipe,” Zippel states.
Achieving a balanced nutritional profile in gluten-free formulations can be a challenge. To achieve a texture profile in a gluten-free recipe similar to that of a wheat bread, manufacturers sometimes add in fat, sugar or other additives, she says. “These ingredients do not meet the same nutritional value of wheat flour, therefore, affecting the overall balance of the product. This is where formulation and sensory expertise in other ingredients such as plant-based proteins and flours can help, providing alternative solutions to build back texture with ingredients that have a more positive nutritional make-up.”
When asked which application areas hold the most potential, Zippel responds that flexitarians represent the greatest market opportunity, at 14 percent of consumers. This is in comparison to the global vegan proportion of 3 percent.
“A growing target group that is being driven by the younger generation, flexitarians are increasingly seeking meat-free ingredients that do not compromise on taste and texture. As a result, manufacturers must acknowledge the fact that the growth driver of the free-from category no longer relates to just intolerances, but consumers’ lifestyle choices too. Some consumers want to eat less meat for health reasons or to lower their environmental impact, but also because meat is expensive,” she further details.
Dairy-free applications in particular, hold great potential for new product development. From yogurts and ice creams to plant-based milks and desserts, the rise of veganism is leading to a lot of innovation in dairy alternatives to classic favorites, she highlights.
In addition, the dairy-free segment has had success in developing techniques to break down and remove lactose, which has led to the establishment of lactose-free dairy products among well-known and niche brands, Zippel reveals. “This stands the industry in good stead to meet the demands of formulating with plant-based alternatives as the strengthening health and wellness trend also brings the issue of food intolerance and allergies to the forefront of consumers’ minds.”
“Although dairy-free products are not free of production and formulation challenges, developments in ingredient use and technology across the industry is enabling manufacturers to meet the new challenges that changing consumer tastes generate,” she concludes.
By Elizabeth Green
