A Mid-Year Check of Flavor and Ingredient Trends

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Table of Contents
Flavor and Ingredient Trends
3
Get familiar with ingredients to combat obesity and aging, natural
sweeteners and colors, and exotic fruits and grains.
7
Finding the Optimal Formulation
9
This food trend is here to stay; here’s what your restaurant and retailer
customers are looking for from your food products.
Inhibiting Listeria Monocytogenes Growth
12
Saturate Sparing Shortening Solutions
15
Ultra Blends Enzymatic Solutions
16
Bactocease products prove effective in cured deli-style turkey.
Replacing trans fat does not have to mean adding saturated fat.
A proprietary enzymatic process creates shortenings and oils with
superior functionality.
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2 Get familiar with ingredients to combat obesity and aging, natural
sweeteners and colors, and exotic fruits and grains.
By Mark Anthony, Ph.D., Technical Editor
A Growing Need for Gluten-Free Ingredients
Whether the goal is cost reduction or following consumer trends,
even the most honored recipe can be tweaked with new ingredients.
Flavor and Ingredient Trends
W
e can talk GMOs, gluten-free, sodium reduction or fiber
fortification. But any serious discussion of 2013’s food
and ingredient trends has to acknowledge the 900-lb.
gorilla in the room (even he’s put on weight). We still suffer from an
epidemic of obesity that continues to grow and to place an increasing
health care burden on the economy.
In fact, the American Medical Assn. in June 2013 officially recognized obesity as a disease, an announcement that could have influential effects on the healthcare system, physicians’ views on the
topic – and on how food & beverage processors formulate and ideate.
Even the most conservative forecast has the nation’s obesity (a
body mass index greater than 30) rate hitting 42 percent of all adults
by 2030, with a “severe obesity” rate of 11 percent, according to a
study published last summer in The Journal of Preventative Medicine.
Paralleling the surge in obesity is the rise in type 2 diabetes, projected
to afflict one in three Americans by 2050, according to the Centers
for Disease Control.
Obesity and type 2 diabetes are by no means the only health
problems in the modern world, but they have extensive tentacles and
are the best evidence of a modern diet gone awry.
Another factor shaping the upcoming trends is the fact that the
population is aging. By 2040, one in five Americans will be age 65
or older, up from about one in eight in 2000. Baby boomers are now
Medicare and Social Security age, but are not ready to be put out to
pasture. They are looking to stay active and engaged and are willing
to try products that they feel will help them do so.
If you add to the above concerns over global matters, specifically
sustainability, it becomes apparent that food trends increasingly are
not merely a matter of whim or fashion. The uplifting news is that
3 food and beverage processors, in tandem with ingredient developers
and suppliers, have been achieving remarkable success in applying
the technology for creating foods and beverages to help address the
obesity and diabetes issues in conformity with that perennial trend
of, “If it has no flavor, consumers will not accept it no matter how
‘good for you’ it is.”
Something natural
Converting many more ingredients to natural forms will be a trend
in the new year, according to Rodger Jonas, director of national
sales for PL Thomas & Co. (www.plthomas.com), Morristown, N.J.
“Now that [more] natural forms exist for color, with greater stability,
the trend toward change is becoming dramatic. We’re finding nonGMO and allergen-free ingredients all are on the rise.
“This trend can be seen as creating a ‘cleaner’ label and providing
a perceived consumer benefit,” he continues. “For example, greater
than 85 percent of American consumers know what lycopene is and
it has a ‘feel good’ representation on product labels. It is now a good,
naturally derived color ingredient as well. Multifunctional ingredients will continue to thrive.”
“The growth in demand for naturally derived food coloring in
the U.S. continues to outpace certified synthetic/FD&C color additives,” agrees Campbell Barnum, vice president of branding and
market development for D.D. Williamson Inc. (www.ddwilliamson.
com), Louisville, Ky. “The warning label required for the ‘Southampton Six’ food colors in the EU has resulted in a de-facto ban on
equivalents to Red 40, Yellow 5 and 6.”
The “Southampton Six” are the six colors that a 2007 British study
connected to hyperactivity in children. They include Alurra Red (also
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called Red 40), Ponceau 4R (E124), Tartrazine (Yellow 5) (E102),
Sunset Yellow FCF/Orange Yellow S (Yellow6) (E110), Quinoline Yellow (E104), and Carmoisine (E102).
“Media stories on food color additives have boosted consumer
awareness and influenced the increase in new products developed in
the U.S. without FD&Cs,” says Barnum. “Food product developers will be increasing the number of formulations made with [natural] coloring alternatives – carotenoids, anthocyanins, turmeric and
other sources.”
Barnum also notes that in recent months, red has replaced yellow
as the top beverage hue in soft drink launches. He forecasts this trend
will continue in the first half of 2013. In beverages as well as packaging, he predicts peach will be a popular hue for product launches in
the second half of 2013.
Body, mind and heart
“One of the areas we see continuing to grow is cognitive function
and brain health,” says Barbara Davis, PL Thomas’ director of medical and scientific affairs. “This not only includes the ability to retain
mental sharpness by the aging population, but also ‘mental energy’
from younger consumers. Complementary to this is an interest in
mood enhancement and the ability to manage stress.”
In response, P.L. Thomas launched its cognitive support ingredient,
Zembrin, last fall. “This ‘experiential’ ingredient — you can feel that it
works — has GRAS status and is backed by clinical data supporting its
safety and efficacy for stress-relief and enhanced cognition,” Davis adds.
Where obesity is concerned, we’ll see the rise of increasingly targeted products. Weight-management ingredients from carbohydrate
sources, ranging from gums and fibers such as polydextrose, resistant
starch and inulin/oliggosaccharides will lend satiety. And sweeteners
such as stevia and monk fruit (luo han guo) will reduce the calories.
Glucose control also will be more prominent. A major area for
improvement is consumer awareness and education of what these
targeted ingredients can achieve. Alongside sweeteners, fibers and
starches, ingredients such as olive leaf extract, chromium picolinate
and cinnamon, may contribute to better glucose control.
It will be interesting to see how processors take to the “orphan
nutraceuticals” in the coming year. These are ingredients that have a
proven track record supporting healthful functions of the body and
mind, are readily available and efficacious in formulation — yet have
been largely ignored by processors. Two cases in point are coenzyme
Q-10 (Co-Q10) and vitamin K2.
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4 Vitamin K2 MK7 (menaquinone) has been clinically proven to
have both bone and heart health applications because it improves
utilization of calcium. This still is not well known by consumers,
however, and that has stunted introduction of the important ingredient in food products.
Co-Q10, a.k.a. ubiquinone, is a critical component of the electron transport chain, the end-stage machinery that converts food
into energy as adenosine triphosphate (ATP) the body can use. But
that’s not all. Located in the mitochondria, the so-called powerhouse
of every cell, co-Q10 also functions as a potent fat-soluble antioxidant. It also helps regenerate the antioxidant vitamins C and E.
The heart-muscle is rich in mitochondria, and this makes co-Q10 a
key heart-health ingredient. Age and disease can drain the body’s supply of co-Q10 and hinder its synthesis, which is why it is often used as
a supplement. Microencapsulation makes this bright orange, fat-soluble
compound available in multiple applications, yet currently it appears
only in some performance products, typically sports bars and beverages.
One in the gut
Probiotics continue to be an increasingly hot ingredient worldwide,
and technology is enabling their use in formulations that subject
them to heat, pressure and other conditions that used to kill them
before they ever made it to the packaging stage.
“Dannon’s Activia [line of yogurt products] is widely acknowledged as the pioneer brand in the probiotic arena in terms of building
consumer awareness,” says PL Thomas’ Davis. “However, not every
consumer wants to get their probiotics via yogurt, so they look to other
foods. But the majority of probiotics can’t be included in food items as
they don’t survive high heat and pressure and have limited shelflife.”
PL Thomas partnered with Ganeden Biotech Inc. to market the
latter’s GanedenBC30 brand of Bacillus coagulans GBI-30, 6086.
The microbe not only survives processing and long shelflife but also
survives stomach acids and enzymes so it can arrive alive and proliferate in the intestine, the goal of all probiotics.
The key to GanedenBC30’s hardiness is that around the genetic core
of each cell is a hardened structure, or spore, that makes it similar to a
seed. This spore provides a natural protective shield against the heat and
pressure of manufacturing as well as the strong acids in the stomach.
The customization of microbes is rapidly becoming common.
LactoSpore from Sabinsa Corp. (www.sabinsa.com), Payson, Utah,
is another spore-forming probiotic that can serve as a functional ingredient in foods and beverages, as well as in dietary supplements.
“As consumer acceptance [of probiotics] grows, so does their knowledge of [the concept of] viability,” says Shaheen Majeed marketing director for Sabinsa. “The shelf-stable characteristics become a major plus, as
is the ability to withstand temperature extremes while maintaining its
function, allowing the use of probiotics in foods such as bread.”
Sabinsa also is exploring the use of LactoSpore in formulations
such as cheese, soft candy, puddings and instant coffee/tea. The latter
two product types – probiotic puddings and probiotic hot caffeinated
beverages – already are available at the retail level.
Macro-ingredient trends
On the other side of the microscope, ingredient trends are happening on a macro level. It may have been the antioxidants that helped
propel pomegranate to popularity last year (and has kept the term
superfruits alive in at least some consumers’ minds), but the root (and
source) of this healthy snacking was fruits. And the bigger category
enjoyed some resurgence as well.
“Popular fruit flavors for 2013 will include a diversity of familiar
and not-so-familiar items,” says Robert Schueller, vice president of
communications for Melissa’s World Variety Produce. “In the familiar line, mango is still hot and getting hotter as a flavor trend for both
retail and foodservice, along with guava.”
The not-so-familiar fruits are from the citrus family. “Finger
limes are emerging as a potential trend from foodservice due to their
unique shape and textural properties. Kishu Mandarin tangerines
– walnut-size, seedless and easy to peel – are a fresh retail trend.”
Schueller also notes that Seville oranges, a more sour orange, has “big
potential” and “could become an emerging trend in 2013/2014.” It
matches the flavor trend of sour and tangy that is predicted by many
experts for the coming year.
Macro-ingredient trends are certainly not limited to fruits. Proteins, too, are moving beyond ground beef, steak, poultry breast,
pork chop and overfished/overfarmed seafood.
“The use of new and unique cuts of meat and Southeast Asian
ethnic cuisines such as Thai, Vietnamese, Korean and Malaysian
cuisines,” are the predictions of Jeffrey Troiola, corporate chef of research and development for Woodland Foods Inc. (www.woodlandfoods.com), Waukegan, Ill. He concurs with the flavor predictions of
increasing affinity for tangy flavors.
Troiola also calls attention to non-Mexican Central and South American flavors and ingredient concepts, with special attention to Peruvian
cuisine. “Peru recently won the top honor as World’s Leading Culinary
5 Destination at the 2012 World Travel Awards,” he remarks. “And Indian
cuisine and all types of curries will continue to gain popularity.”
Along with Troiola, Sterling-Rice Group (www.srg.com), a
brand strategy company, thinks sour flavors will be popular, including tart, acidic and bitter flavors such as fermented cherry
juice, varietal vinegars and sour beer. Also more pickling and
brining, sauerkrauts, pickles and tart flavors at restaurants. Sour
and tart flavors are replacing much of the sweet, salty and fatty
staples, consistent with the healthier trend.
If the bacon fad has peaked, perhaps the pendulum is swinging
back to lower fat foods. “Healthier ingredients such as brown rice,
high-fiber/ancient grains and vegetable broths as opposed to fatty
favorites such as butter, bacon and cream” are the answers, says
Troiola. “Vegetables will become a more integral part of meals
with dishes such as cauliflower ‘steaks,’ squash noodles and celery
juice cocktails.”
Troiola also notes a variety of not-so-new grains that are appearing in food preparations, an observation he credits to Chicago food
consulting firm Technomic. “Dishes such as polenta, couscous and
bulgur were identified as some of today’s hottest ethnic foods,” he
says. “Technomic also noted a number of grains – quinoa, amaranth,
millet, wild rice, corn, oats and buckwheat – do not contain gluten and are being moved to the fore as part of the movement to eat
gluten-free.” Use of bean and ancient grain flours in place of wheat
flours also can increase the nutritional profile of foods.
Pea flour is another gluten-free substitute; it’s high in protein, too.
Other flours acknowledged by Troiola are bean flours, such as those from
sweet lupin, cici, yellow peas, habas (dried green lima), pintos and black
beans, and ancient grain flours from millet, quinoa, amaranth and others.
Sustainable fish, a trend that started with farm-raised salmon and
shrimp, moved on to tilapia and now to swai and barramundi. The
latter is the perfect solution for processors making ready-to-eat fish
dishes and answers controversies over fish farming and overfishing.
Making use of specialized tanks, barramundi farming does not spoil
the water table or allow waste to escape into streams. For that reason
it’s a trend to keep an eye on as it has experienced a sudden rise only
in the past half year or so.
That interest in foods and ingredients supporting a healthy lifestyle will continue to grow has never been more apparent. The trends
for the coming year, while no doubt subject to whim and fashion, do
have an underpinning of practicality. It will be hard to bet against
health, clean labels, increased diversity and sustainability.
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Setting
the
Standard
Since 1907
A Growing Need for
Gluten-Free Ingredients
This food trend is here to stay; here’s what your restaurant and retailer
customers are looking for from your food products.
By Nielsen-Massey Vanillas
G
luten-free diets are on the rise in the U.S. As the number of
Americans diagnosed each year with celiac disease or gluten intolerances grows, the demand for gluten-free food and
ingredients intensifies. Restaurants and retail brands alike are being
challenged to the task of creating meals that accommodate special
dietary needs and preferences.
While certain gluten-free alternative grain foods have appeared
on menus before, more and more restaurateurs, food manufacturers and retail professionals are actively searching for new gluten-free
ingredients to help create exciting and flavorful dishes.
The University Of Chicago Celiac Disease Center estimates one
in 133 Americans suffers from celiac disease, an autoimmune disorder preventing the proper digestion of foods containing gluten,
and is estimated to affect at least 3 million Americans. Additionally,
many Americans suffer from non-celiac gluten sensitivity and also
wheat allergies (cureceliacdisease.org). Aside from wheat and gluten
intolerances, some consumers are simply choosing to remove gluten
from their diets as a lifestyle decision. Americans are becoming more
interested in gluten-free options, because of choice or due to medical
conditions and requirements.
According to NPD Group, a marketing research firm, nearly a
third of adults in the U.S. are reducing or eliminating gluten consumption, and also demanding restaurants to offer gluten-free options. The firm stated, “Interest in gluten-free menu items at restaurants is also growing. The incidence of consumers ordering food
labeled as gluten-free or wheat-free on the menu has grown and is
more than double what it was over four years ago, representing more
than 200 million restaurant visits in the last year” (npd.com, “Percentage of U.S. Adults Trying to Cut Down or Avoid Gluten in Their
800.525.7873 (PURE) • www.NielsenMassey.com
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7 Diets Reaches New High in 2013, Reports NPD”). The gluten-free
menu trend was also listed as a leading trend for 2013 by other wellknown marketing firms.
Sterling Rice Group, a Boulder, Colo.-based firm said, “To accommodate vegetarians, vegans, gluten-freers, wheat freers, kiddos
and eco-conscious diners, restaurants will offer all-inclusive menus
and service” (srg.com). In addition, Andrew Freeman & Co., a hospitality and restaurant consulting firm, listed gluten-free menu items
as a top trend in its 2013 report, “Evolution: Revolution, How Hotel
and Restaurant Trends will Shape a New Reality in 2013.” Aside
from restaurants, food manufacturers are also following suit.
A Time Business article said, “An increasing number of food
manufacturers have risen to the challenge of producing more gluten-free products, and the category is big business. Market research
company Packaged Facts said in a report last fall, the gluten-free
market in the U.S. was $4.2 billion last year. It predicts the category
will grow to $6.6 billion by 2017” (business.time.com, “Why We’re
Wasting Billions on Gluten-Free Food”). With food manufacturers
and restaurant and retail professionals striving to create great-tasting
options to stay on trend, they are also looking for innovative and
high-quality ingredients.
Alternative grains in general are becoming more popular on
menus. Technomic expanded on this, saying, “And a number of
grains — quinoa, amaranth, millet, wild rice, corn, oats and buckwheat — do not contain gluten, so they’re being nudged to the fore
as part of the movement to gluten-free eating” (“Technomic: What’s
Ahead in 2013”). For pastries and other baked goods, almond flour
has become a popular alternative to wheat flours to create cakes,
cookies and pie crusts. Popular retail brands have even created lines
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Vanilla Extracts and Products:
• Madagascar Bourbon Pure Vanilla Extract, Organic
Madagascar Bourbon Pure Vanilla Extract and Certified
Organic Fairtrade Madagascar Bourbon Pure Vanilla
Extract: “All-purpose vanilla” for sweet and savory cooking,
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• Rose Water: Cocktails, sangrias, tea, falafel
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8 of gluten-free baking mixes. Likewise, rice pasta has replaced regular
pasta and rice flour is used to make breads, pizzas and snack foods on
menus and for retail items.
While food industry professionals are reaching for different
base ingredients, they are also creating culinary chic and flavorful
foods by using fine-quality ingredients, like Nielsen-Massey Fine
Vanillas and Flavors. All of Nielsen-Massey’s products are Gluten-Free Certified by The Gluten-Free Certification Organization
(GFCO), a program of The Gluten Intolerance Group. Recently,
Nielsen-Massey introduced its new Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract, which offers a sweet, creamy
and mellow flavor making it an exceptional addition to any gluten-free recipe, while it also has the benefits of being Fairtrade
Certified by Fairtrade Canada, and also Certified Organic by the
QIA to meet USDA Organic standards. Aside from this extract,
Nielsen-Massey offers other gluten-free options such as: flavors,
pure extracts, whole beans, pastes, powders and sugar.
Whether using Nielsen-Massey Pure Chocolate Extract to create
a delicious gluten-free flourless cake, Pure Orange Extract to make
a marinade for chicken and seafood, or Madagascar Bourbon Pure
Vanilla Paste to craft a specialty gluten- and dairy-free ice cream,
Nielsen-Massey offers the right ingredients for making exceptional
products and endless applications.
Aside from being offered at fine retailers for consumers,
Nielsen-Massey products are perfect for foodservice and industrial uses, and extracts are offered in quarts, gallons and gallon
drums, while powder, beans and sugar are also offered in bulk.
Nielsen-Massey offers sizes that can meet any professional’s exact
needs. As the preferred brand among chefs and food manufacturers, Nielsen-Massey has a rich history of providing the finestquality products.
Since 1907, Nielsen-Massey Vanillas, of Waukegan, Ill., and
Leeuwarden, The Netherlands, has been delivering gluten-free
pure vanilla products and flavors to consumers worldwide. NielsenMassey’s products are also all-natural and Certified Kosher, making
them appropriate for any dietary need or preference. For more information regarding Nielsen-Massey’s vanillas or flavors, please contact
Nielsen-Massey Fine Vanillas and Flavors, or visit them online at
www.nielsenmassey.com.
Finding the Optimal Formulation
Whether the goal is cost reduction or following consumer trends,
even the most honored recipe can be tweaked with new ingredients.
By Frances Katz, Ph.D., Contributing Editor
T
he economy in general, last summer’s drought and the lack
of a U.S. Farm Bill all are pushing prices for such key commodity ingredients as corn, soy, meat, poultry, milk and eggs
into the stratosphere. Fortunately, emerging technology has come to
the aid of the formulator, allowing for optimizations that can help
relieve the pressure.
Dividing ingredient optimization need into classes, technology
has improved vastly when it comes to enhancing or replacing proteins, starches and fats. Over the past decade, much has been discovered about how the proteins function in eggs and whey, for instance.
Fat replacement tech has been somewhat overshadowed by shifting needs in different compositions of fats – e.g., no trans fats but
more omega-3 fatty acids. But keeping calories under control is still a
key concern, so fat reduction remains popular.
The trend of adding fiber to food products continues, with formulators seeking not only to add texture, but also to create products with less
fat and fewer net carbs than competing items in the same category.
Thanks to continued consumer interest in whole-grain and gluten-free options, incorporating a variety of grains and pulses into
food products has become increasingly popular. As drought has affected large swaths of the Southeast, Midwest and Southwest in recent years, lowering yields and increasing costs for wheat and corn,
some farmers and ingredient suppliers are looking to pulses as an
alternative. In general, pulses – peas, chickpeas, beans and legumes
– are more drought-tolerant than grains are, as are some “heritage”
grains and grasses, such as sorghum, millet and buckwheat.
Sorghum (also called milo) can be processed into a whole-grain
yet gluten-free flour, thus satisfying two key consumer demands.
ADM Corp. (www.adm.com), Decatur, Ill., rolled out two varieties
of white sorghum flour – standard and whole-grain – under the name
Harvest Pearl.
Processed similarly to wheat flour, Harvest Pearl white sorghum
9 flour has a neutral flavor profile. According to the company, wholegrain sorghum flour offers an important gluten-free solution, as it is
cost-competitive with other flours and thus more economical than
specialty starches. Whole-grain sorghum flour provides twice the
protein and fiber of brown rice flour, which has typically been the
go-to ingredient for whole-grain gluten-free products.
Reformulation is not always cost-driven. Of course, reformulations for reduced sugar and sodium content save money when you
simply remove that amount of the ingredient. But the current trends
of shifting to more “consumer-friendly” ingredients as replacements
can reduce costs even when the new ingredients themselves run
slightly higher in price than what they’re filling in for.
Flexible proteins
Grains play another part in new formulation technology, beyond
providing flour. As research has deepened food scientists’ understanding of the protein-fat interplay in product formulations, new
approaches to replacing eggs have evolved.
Penford Food Ingredients Inc. (www.penford.com), Centennial,
Colo., recently introduced PenTech NG, an enzyme-treated starch product. “Six grams of PenTech NG plus 44g of water can replace a large egg
and 70 percent of the calories in a formula,” says Bryan Scherer, Penford’s
director of research and development. Scherer believes egg replacement is
an important tool to help cut calories and allergens in baked foods.
Ying Bian, senior applications scientist at Penford, notes that a
second-generation product, PenNovo 00, can replace egg whites in
specific bakery items by providing volume and moisture retention.
This is particularly desirable in the gluten-free market, where product
developers not only formulate-out wheat and gluten, but also eschew
other allergenic ingredients such as soy, milk and eggs.
Designed as a coating material to extend the shelf-life of fresh
foods as well as egg whites, PenNovo 00 is non-GMO, non-allergenic
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Ready for a
consistent
alternative?
and kosher-certified. This enzyme-treated starch gives formulators a
new volume-enhancing tool for their gluten-free tool box. And for
clean-label considerations, it can be labeled as modified food starch.
One egg replacement solution suitable for a variety of bakery applications is wheat protein isolate. ADM touts its SmartBind wheat
protein isolate’s ability to replace egg and dairy proteins in bakery
products by both providing structure and aeration.
has upped the ante with UltraGrad, an ingredient system that delivers
all three preferred types of omega-3 fatty acids (ALA, EPA and DHA).
UltraGrad combines Glanbia’s MeadowPure flax oil and OmegaPure
fish oil in a dry ingredient that can be stored and transported at ambient
temperatures. According to the company, as little as 1.8g of UltraGrad
per serving provides sufficient omega-3 for a nutrient content claim such
as “excellent source of ALA, EPA, and DHA omega 3.”
Lipid layoffs
Sweet reclassifications
The “fat replacers” umbrella encompasses a wide variety of products,
based on fats (emulsifiers), starches, fruit purees and sugar esters. In addition to creating products with a lower total fat content, other reasons for
fat replacement include eliminating trans fats, reducing saturated fat or
boosting “healthier” fats, such as omega-3 fatty acids.
The healthier fat approach does not generally reduce calories, while fat
replacers do. At 9 calories per gram, fat is the most caloric ingredient in
the formula – and usually the most expensive. For both those reasons, it’s
one of the primary targets of processors and ingredient technologists in
providing for healthful product formulations.
“Not surprisingly, removal of trans fat has been a huge driver in our
work for the past few years,” admits Bob Wainright, technical services
manager for Cargill Inc. (www.cargill.com), Wayzata, Minn.
One of Cargill’s fat-reduction tools is a citrus-based, fiber- and
pectin-rich product called CitriTex. “Three of our customers are
going to market with baked goods made with CitriTex,” says Bill
Gilbert, Cargill’s master baker and chief technologist. “Two have
developed reduced-fat muffins for food service and in-store bakery
sales with the ingredient, and one is providing fiber-enhanced, lowfat muffins to a large coffeehouse chain.”
In 2010, Caravan Ingredients Inc. (www.caravaningredients.com),
Lenexa, Kan., introduced Trancendim, a line of diglycerides that deliver
zero trans-fats and act as a reduced saturated-fat alternative for structuring fats and oils. By improving crystallization properties and promoting
the formation of the ß-polymorph fraction in shortenings and margarines, it eliminates the trans designation. It is used for frying “problem
products,” such as donuts and French fries, and can be incorporated into
baked foods that need to be free of trans fatty acids.
Adding omega-3 fatty acids to a variety of products helps them stand
out in their respective categories. Many suppliers offer omega-3 fatty acids in one form or another, but Glanbia Nutritionals (www.glanbia.com)
While a common reason to use replacement ingredients is to reduce cost,
that isn’t the only way to go. Adding certain ingredients or replacing a
standard ingredient with one that offers significant health benefits can
put your product in a whole new category and can maximize profits. For
instance, Xtend sucromalt, Cargill’s new entry in the energy category, is a
nutritive sweetener that is digested more slowly than other sugars.
According to results of a study published last fall in Nutritional Neuroscience, subjects reported significantly greater mental and
physical energy, delayed physical fatigue and less mental fatigue after
consuming a beverage made with sucromalt than when they drank
a beverage sweetened with glucose. This held true particularly 4-5
hours after consumption.
For the newest natural sweetener, formulators have been making
increasing use of monk fruit extract. New technology that provides a
naturally extracted ingredient that is not bitter, is highly stable and is
applicable to most food categories has made this sweetener applicable
to more formulations, according to experts at Tate & Lyle Americas
(www.tateandlyle.com), Hoffman Estates, Ill.
Also known as luo han guo, monk fruit is a natural sweetener and
is 300 times as sweet as sucrose. Despite being new on the American scene, it has been used in China for centuries. FDA-approved as
GRAS in some product categories, the tan powder contributes zero
calories and is labeled as “fruit extract” or “naturally sweetened with
fruit.” Tate & Lyle markets its monk fruit under the name Purefruit.
Blue California (www.bluecal-ingredients.com), Rancho Santa
Margarita, Calif., early last year debuted BlueSweet monk fruit extract. And at a November ingredients show, U.S. Niutang Chemical
Inc. (www.niutang.com), Chino, Calif., provided samples of a monk
fruit sweetener, tentatively called Fruit20 and Fruit50, denoting the
percentages of the mogrosides, the compounds responsible for monk
fruit’s sweetness.
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10 Kemin brings you the
consistency you’ve always
deserved and we have
the data to back it. Trust
BactoCEASE ™ liquid
based antimicrobial to
protect your Ready-to-Eat
meat and poultry products
from Listeria monocytogenes.
WWW.KEMIN.COM/FOODSAFETY
© Kemin Industries, Inc. and its group of companies 2013. All rights reserved. ®™ Trademarks of Kemin Industries, Inc., U.S.A.
11 Next Page u
Inhibiting Listeria Monocytogenes
Growth
Bactocease products prove effective in cured deli-style turkey.
By Kemin Industries
L
isteria monocytogenes has been implicated in several
deadly outbreaks in the U.S. and around the world.
Among selected categories of ready-to-eat (RTE) foods,
deli meats and frankfurters posed the greatest per-serving risk
of illness or death from Listeria monocytogenes since they are
often consumed directly from the refrigerator without reheating.
The ability of Listeria monocytogenes to grow under refrigerated
conditions further increases the risk of illness after consumption
of contaminated food.
As a solution to this challenge, Kemin’s food technologies
division has developed BactoCEASE products – liquid antimicrobial systems designed to protect RTE meat and poultry products from Listeria monocytogenes. In this study conducted at
the University of Wisconsin, Madison, we highlight the efficacy
of BactoCEASE antimicrobial products in controlling Listeria
monocytogenes in cured deli-style turkey. Kemin’s BactoCEASE
products are pending USDA review for meat and poultry applications.
The prime objectives of this study were to validate the inhibition of Listeria monocytogenes and spoilage microf lora in cured
deli-styled turkey stored at 4°C for 18 weeks and to determine
the effect on sensory and other quality attributes.
Materials and methods
Cured deli-style turkey treatments, mentioned below, were produced under Good Manufacturing Practices in a pilot facility by
injecting whole muscle turkey breasts with brine solution, which
included water, modified food starch, carrageenan, sodium chloride, dextrose, sodium phosphate, turkey flavor and sodium nitrite
(to yield 120 ppm final concentration before cooking). Antimicrobial solutions were added to the brine solution to achieve the final
t Previous page
concentration. Turkey breasts were then tumbled under vacuum at
4°C and cooked to a 74°C (165°F) internal temperature. The study
was replicated twice.
Treatments included:
• Negative Control (without antimicrobials)
• 0.30% BactoCEASE antimicrobial systems
• 0.40% BactoCEASE antimicrobial systems
• 0.500% BactoCEASE antimicrobial systems
• 0.40% Exp. BactoCEASE Plus antimicrobial systems
• C AM (Positive Control with a 3.20% blend containing 56%
sodium lactate and 4% sodium diacetate)
Figure 1. Inhibition of L. monocytogenes by antimicrobials in cured turkey, 4°C
triplicate samples of each treatment at different time intervals
using the formula:
[Gross
weight (including packaging)-packaging weight-sample weight]
___________________________________________________________
x 100
[gross weight]
Microbiological testing
Slices were surface-inoculated with five strain mixtures of Listeria
monocytogenes isolated from food outbreaks to provide approximately 5-log CFU per 100g package. For each package, a total
0.50ml liquid inoculum was distributed over the top surface of each
slice, and slices stacked so the inoculum was between the slices. Inoculated products were vacuum-packaged in gas-impermeable pouches
and samples were stored at 4°C.
Triplicate inoculated samples for each treatment were assayed for
changes in Listeria monocytogenes populations, and duplicate uninoculated samples were assayed for changes in lactic acid bacteria and
pH at particular time intervals.
Quality testing
Color: CIE L*a*b* values (lightness, redness, yellowness, respectively) were measured on freshly cut surfaces of each sample using
a chroma meter. Color was determined for triplicate samples of each
treatment at different time intervals.
Purge: Purge loss (water holding capacity) was measured for
12 Texture: Texture analysis was performed on triplicate samples per treatment with a TA.HDi texture analyzer. Slices of each
treatment, measuring 2.504 cm thick, were utilized to determine
penetration (force required to break surface) and interior firmness (cohesiveness, chewiness, springiness and harness).
Conclusion
All BactoCEASE treatments limited the growth of Listeria monocytogenes to <1 log increase for all samples tested through nine weeks
storage at 4°C for both replicates. The graph which follows shows the
listeriostatic effect of BactoCEASE antimicrobial products in cured
deli-style turkey.
Spoilage: Growth of spoilage microflora was significantly different between the two trials, but in neither trial did competitive microflora appear to have any effect on pathogen growth or inhibition. For
both trials, the pH values typically remained stable for all treatments
throughout the test period. Therefore, inhibition of Listeria monocytogenes observed for other treatments of this study was likely due
to the antimicrobial treatment itself, rather than interference with
competitive microflora.
Color: CIE L*a*b* : The Control (CAM) had the lowest L* value
suggesting the darkest color compared to the BactoCEASE treatments. The range of values reported for both a* and b* are similar
between the Control (CAM) and BactoCEASE treatments, which
indicates that consumers will not perceive a visual difference in the
redness of the product.
Purge loss: As expected, percentage of purge loss generally increased over time. Although differences were found, the variation
was considered relatively small and not of practical significance.
Variances can be partially explained by normal processing induced
error and by treatment effects.
Texture profile: Texture analysis for both peak and mean force
show that all treatments were similar to textural properties suggesting that the treatments had little impact on texture.
Sensory: Consumer sensory preference panels — based on color,
aroma, flavor, texture, overall acceptance and likelihood of purchase
— were conducted using an untrained consumer panel. Ranking
scores for all questions except color and texture (including aroma,
flavor, acceptance and likely to buy) from highest to lowest (or least
preferred to most preferred), were Control Negative without antimicrobials, Control CAM, 0.40% BactoCEASE, and 0.50% BactoCEASE antimicrobial systems, respectively.
13 Next Page u
Saturate Sparing Shortening Solutions
Replacing trans fat does not have to mean adding saturated fat.
By Bunge Oils
A
margarines
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all purpose
shortening
emulsified
shortening
frying
shortening
specialty
shortening
14 s the food industry has moved away from trans fat for
health and labeling reasons, alternative oils high in saturated fat have replaced a large portion of the partially hydrogenated vegetable oil used in functional bakery shortenings. While
the move to alternative shortenings is considered fairly successful, it
hasn’t come without challenges, including: functionality, handling/
processing, sustainability, as well as nutritional concerns.
Products like palm oil with naturally high level of saturated fat
(~50%) have provided some of the necessary functionality, but increased saturated fat levels beyond that of traditional shortenings are
now burdensome to consumers.
Today our customers are asking Bunge for bakery shortening alternatives at a reduced saturated fat level. Bunge saw that as a challenge and set out to provide a unique and dependable shortening
solution to the packaged food and bakery industry. It would need
to meet or exceed customers’ expectations on taste and mouth feel
characteristics, have zero grams trans fat per serving, and reduce the
saturated fats by a minimum of 40% versus competitive alternatives.
And to deliver this value added solution at a competitive price so that
the industry would be able to widely adopt the technology.
Bunge’s solution was the Saturate Sparing technology. We created
a shortening solution for bakery applications that allows manufacturers the benefit of a drop-in replacement with reduced saturate fat
content. Saturate Sparing shortening utilizes proprietary non-lipid
ingredients, blending and crystallization processes (triacylglycerols
mismatch) to reduce saturate levels by greater than 40% in all purpose and emulsified shortening when compared to conventional reduced trans shortenings.
The solution is based on two independent patented technologies
developed by our Bunge Ingredients Innovation team: “fiber structuring” and “mis-match hard stock technology.” Through the combination of both technologies, Bunge has been able to develop highly
functional shortenings that have zero grams trans fat per serving and
Saturate Sparing technology reduces saturated and trans fats by 60%
over non hydrogenated products, 60% less than traditional products
and 40% less than reduced trans products.
provide greater levels of heart-healthy mono- and polyunsaturated
levels over traditional shortening. A saturate level of as low as 15%
can be obtained with a system based upon canola or high oleic canola, X-factor type hard fat, and a structure enhancing cellulose fiber.
Today there are two products available utilizing this technology:
An all purpose shortening (Designer Solution 172) and a cake and
icing shortening (Designer Solution 358). The cake and icing shortening was tested in yellow, layer, pound cakes and icings. The all purpose shortening was tested in chocolate chip cookies, sugar cookies,
biscuits, pie crusts and wet cream tests. Both formulas handled like
conventional shortenings and produced acceptable product in every
application that was tested without impacting taste or mouth feel.
If widely adopted this technology has the ability to remove millions of pounds of saturated fat from the American diet, improving
heart health throughout the nation.
Click here for a white paper on this topic.
15 Next Page u
Ultra Blends
Enzymatic Solutions
A proprietary enzymatic process
creates shortenings and oils with
superior functionality.
By Bunge Oils
U
tilizing a unique enzymatic process, Bunge Oils has developed a
new line of shortening and oils. These products eliminate trans
fat and optimize saturated fats, while delivering superior functionality, taste and the quality developers and their customers demand.
What is enzymatic interesterification?
Shortenings, margarines and oils are comprised of building blocks known
as triglycerides. Triglycerides are either liquid or solid at room temperature. Enzymatic interesterification, the unique process by which Bunge
produces UltraBlends Enzymatic Solutions, is a proprietary process of
rearranging the fatty acids to provide structure and functionality to triglycerides at room temperature, increasing functionality in food production applications.
In Bunge’s proprietary process, the oil blend flows through a fixed
bed system to achieve optimal interesterification. This interesterification
“cartridge” consists of an oil purification bed and an enzyme bed. The oil
purification bed removes impurities from the oil blend so that the enzyme
activity can be maintained at its highest performance. The enzyme bed
allows for the enzymatic interesterification of the oil blend as the blend
passes through the bed.
The product exiting the system has achieved the optimal interesterification specified by the Bunge product designer. By utilizing these fixed
bed or “cartridge” systems, Bunge is able to maximize enzyme performance and product consistency. When the performance of a “cartridge”
begins to decrease, a replacement is brought on-line to maintain highest
levels of consistency in finished products.
Due to their physical characteristics, Bunge UltraBlends Enzymatic
Solutions are recommended for the following applications:
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• Cookies
• Crackers
• Biscuits
• Dairy Fat Replacers
• Pie Crust
• Popcorn
• Flat Breads/Tortillas
Fats and oils created by enzymatic interesterification provide several
benefits to food manufacturers:
• Ability to eliminate trans fat and optimize saturated fat content
while delivering a wider plasticity range
• Less processing and no harmful by-products create a more sustainable, green process
• Made with domestically sourced soybean oil offering the opportunity to hedge oil with better risk management
• Elimination of trans fat, lowered saturated fat, wide plasticity range
and suitable year-round use make UltraBlends a great alternative to
traditional hydrogenated shortenings and palm-based products.
• A more consistent SFC Curve creates less variability in firmness of
the dough, especially beneficial for machining processes.
Click here for a white paper on this topic.
16