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FIBERTEX CF 502 and FIBERTEX CF 102 are the first in a range of citrus-based dietary fibres with inherent texturizing capability that Ingredion is offering to support the growing Nutrition, Health and Wellness trend and the accelerated demand for clean label. These dietary fibres, made from unutilised side-streams, can improve nutritional profiles and label appeal in a wide range of applications.
By nature, they deliver a unique texture, enable the replacement of costly ingredients and can help extend and stabilise texture over shelf-life to reduce environmental impact, by reducing food waste.  

Constantin Drapatz, EMEA senior marketing manager for Clean & Simple ingredients, states:
“We are excited to enhance our clean label offering to our customers. FIBERTEX CF citrus fibres will expand our ability to meet consumer needs and solve our customer’s clean label challenges.” 

FIBERTEX CF citrus fibres contain >90% dietary fibre and their inherent functionality can replace ingredients such as fats, hydrocolloids and modified starches, helping to reduce fat, sugar and calories in a range of applications.  

According to Ingredion’s proprietary consumer insights “ATLAS”, consumers want to buy products containing ingredients they recognize and accept, with short labels, health benefits and claims that convey naturality and freshness.

FIBERTEX CF citrus fibres can replace additives and supports “source of fibre”/ “high in fibre” and natural claim enablement, which present consumer appeal and on-shelf differentiation – an important feature considering that 71% of EMEA consumers are willing to pay a higher price for “natural” clean label products.

Citrus fibres come from peels of citrus fruits, such as lemons, limes, and oranges. They are simply made from the valorisation of waste streams from the pectin industry, applying simple processing techniques.  

Drapatz continued, “FIBERTEX CF 502 and 102 dietary fibres represent our next wave in clean label ingredients and complement Ingredion’s NOVATION and HOMECRAFT functional native starch and flour ranges. The ability to improve nutritional profiles, improve our customer´s margins, support sustainability and provide manufacturers with ingredients that deliver desired sensory experiences and on-shelf differentiation support formulation needs of today and tomorrow.”  

For more information, visit https://www.ingredion.com/emea/en-uk.html.  

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Alex Rivers at arivers@bellpublishing.com.

• FrieslandCampina Ingredients has released a new report outlining the trends and developments for the future of performance and active nutrition.
• NZMP, a dairy ingredient-solutions brand by global dairy mainstay Fonterra, is launching Milk Phospholipids into the US active lifestyle market, to help improve stress and mental wellbeing.
• A new report from 3A Business Consulting shows that the market for milk proteins is continuing its growth despite Covid-19.
• Ingredion EMEA has developed a new organic instant functional native starch.

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Made with waxy maize which is manufactured in Europe, NOVATION 9460 organic instant functional native starch answers today’s consumer demand for more sustainable products, says the company. It can be used across a range of applications, including bakery fillings, quiche and other savoury fillings, cakes, ready meals, mayonnaise, salad dressings, sauces, and soft cheese desserts.

NOVATION 9460 organic instant functional native starch can help to solve many of the processing and stability challenges faced by manufacturers across numerous applications. It provides instant viscosity, enabling optimum control of rheological behaviour in cake batters, sauces or other semi-liquids. It can also be used in sweet bakery applications, such as cream and fruit-based fillings or savoury applications to produce a high quality, premium appearance and texture. Unlike instant organic starches on the market, NOVATIO 9460 organic instant functional native starch is stable in acidic and shear environments, such as mayonnaise applications. As a result, gelling or water syneresis over a product’s shelf-life is avoided, guaranteeing a smooth consumer-preferred texture.

Esra Akmanli, business development manager, said: “Now worth over €40 billion in Europe, the organic market has doubled in size over the last 10 years, with one in seven product launches now organic.  With personal health and sustainability are high on their agenda, consumers associate organic labels with stricter testing and greater transparency.

“But, creating products that have the quality and sensory experience that consumers love, while complying with the many regulations required for organic certification, can be a challenge. Ingredion has experience and expertise in functional organic texturisers, clean label and organic formulation, as well as deep consumer insights that can help our customers capitalise on opportunities in organic food and drink. NOVATION 9460 organic instant functional native starch guarantees process tolerance and shelf-life stability, enabling manufacturers to go organic without compromising on quality.”

As detailed in Ingredion’s ‘Get Ready for Organic Changes’ guide, under the new organic regulation, due to come into force on 1 January 2022, processed foods can still be labelled as organic, provided that 95% of the agricultural ingredients are of organic origin/produced organically. The remaining ingredients will need to be on approved lists of process aids, food additives, and non-organic agricultural ingredients. However, from 31 December 2022, non-organic starch from rice and waxy maize will be removed from use in organic foods, following this date only organic starches are permitted.

According to Ingredion, by working in collaboration with its team of application specialists, food and beverage manufacturers will learn how to reformulate and deliver consumer-loved and compliant organic products.

To learn more about NOVATION 9460 organic instant functional native starch, or to request a product sample, vist: go.ingredion.com/novation-9460.

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Currently worth €69 billion, this market is predicted to grow by 4.3% CAGR by 2024, with the Middle East and Africa leading the way. Consumers’ lifestyles are changing, driven by urbanisation and increasing disposable income, and with it the types of products they want are changing too.

The ‘Meeting the Demand for Cheese’ guide uncovers the growing opportunity in cheese, exploring the formulation and production challenges that manufacturers will need to overcome in order to deliver ROI for their business. It shares practical advice for new product development teams, including how to optimise costs while still delivering the right functionality, processability and eating experience.

Helen Hook, strategic marketing manager for Starch Based Texturisers, Ingredion EMEA, commented; “The growth in these markets is set to continue until at least 2024, so now is the time for manufacturers to invest in creating delicious cheese products that consumers love. Whether it’s meltable pizza shreds, creamy spreadable cheese or quick and convenient sandwich slices, manufacturers will need to balance processability, profitability and, of course, final eating experience in the end product.

“Our new guide explores consumer trends in-depth, region by region, to help cheese manufacturers understand what their consumers are looking for. It also offers practical insights into optimising new product development, addressing common challenges such as security of supply, fluctuating raw material costs, improving quality and texture, and optimising formulation costs.

“Balancing these variables can be a challenge, but Ingredion has extensive expertise in helping manufacturers formulate successful cheese products – including processed and analogue block cheese, spreadable cheese and vegan cheese-style products.”

This three-part practical guide gives manufacturers access to:

• The latest cheese consumption trends and forecasts;
• Practical insights into optimising new product development;
• How to harness ingredient functionality to formulate and manufacture high-quality, great tasting products competitively.

Alongside the ‘Meeting the Demand for Cheese’ guide, Ingredion has also developed an easy-to-use cheese recipe savings calculator to support manufacturers in maximising margins with starch-based texturisers. The new calculator helps producers to identify potential savings with the right ingredient solutions in analogue pizza cheese, while maintaining texture and quality.

To download your copy of the ‘Meeting the Demand for Cheese; A guide to unlocking the opportunities in cheese applications in Africa and the Middle East’, visit: go.ingredion.com/demand-for-cheese.

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To submit a news item for inclusion, please contact Suzanne Christiansen at suzanne@bellpublishing.com or Alex Rivers at arivers@bellpublishing.com.

• Lifeway Foods is applauding a recent scientific review highlighting kefir as a potential protective dietary supplementation against viral infections, including Covid-19.
• Ingredion EMEA has launched a new low sugar glucose syrup, ideal for applications such as ice cream.
• Chr Hansen has announced the launch of its next-generation Premium cultures for fresh dairy producers.
• Arla Foods Ingredients has launched a new organic functional solution for cooking-stable cheese products.

The post Roundup: Ingredients appeared first on Dairy Industries International.

Ideal for applications such as ice cream, sweet baked goods, soft drinks, sauces and dressings, Ingredient states that VERSASWEET 1724 low sugar glucose syrup ensures consumers can satisfy their sweet tooth while cutting down on sugar.

Rodolfo Garza, regional growth platform leader, Marketing, at Ingredion EMEA, said: “Even in varying hot climates across the Middle East and Africa, VERSASWEET 1724 low sugar glucose syrup delivers product stability. It also reduces stickiness and sugar recrystallisation of the final product, while supporting partial sugar reduction.

“VERSASWEET 1724 low sugar glucose syrup reduces the contribution to sugars as listed on the final product’s nutrition information, so manufacturers can tap into the sugar reduction trend without changing their ingredient labels or processes.”

With a similar functionality and processability to conventional glucose syrup, VERSASWEET 1724 ensures shelf life stability for low moisture products, such as powdered creamers and baked goods.

Even in hot environments across the Middle East and Africa, VERSASWEET 1724 reportedly eliminates the issue of hygroscopicity, resulting in reduced stickiness of the final product.

The full list of applications for VERSASWEET 1724 low sugar glucose syrup includes ice cream, fruit prep, yoghurt, powdered dairy-based products, bakery fillings, sweet baked goods, coatings, cereal bars, soft drinks and beverage concentrates, sauces and dressings.

To learn more or request a product sample, visit: go.ingredion.com/versasweet.

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With an extensive 7,000 square feet (650m2) of space, the Mista Optimisation Center (MOC), located in San Francisco, will provide access to a product development facility, equipment for pasteurisation and fermentation, experts providing market and leadership development strategies, as well as input from world renowned culinary and food scientists.

“Mista, which means ‘tasty morsel’ in Sanskrit, is all about the creation of a new business model focused on product innovation and development for the food industry, with the intention and capabilities to create the future of food,” said Scott May, vice president of innovation at Givaudan and head of Mista, “

From alternative protein, to health and well-being and biotechnology, Mista helps companies develop new ways of thinking, leading to innovative solutions to the constant challenges in the ever-changing food and beverage industry. Mista can also help companies, both large and small, with scale up, distribution, building a team and searching for partners.

“Today’s food systems are so complex, and the challenges so large that no single company can address them alone, and that’s where the concept of Mista really comes to life,” added Scott.

Joining Givaudan as Founding Members of Mista are Danone, Mars Inc. and Ingredion Inc. as well as a number of strategic partners with world class capabilities from across the food industry, creating an integrated innovation platform.

Takoua Debeche, EVP research & innovation at Danone North America said: “To adapt and stay relevant for its current and future consumers, Danone has made growth a priority and is exploring new ways to innovate, alongside with building an agile and creative culture across functions. We are looking forward to collaborating with innovative partners and start-ups to contribute to create the food systems of the future: healthier for the people and better for the planet.”

Mista is one of a number of initiatives being launched by Givaudan aimed at building a more collaborative and inclusive approach to innovation with new types of partners – part of the Partnering for Shared Success pillar of Givaudan’s 2020 strategy of ‘Responsible growth. Shared success.’

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