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Ingredients launch round-up 2007: Part one

By Jess Halliday , 19-Dec-2007

The new product pipeline's of ingredient companies have been bountiful this year. In the first of two round-ups on new ingredients that have become available for food manufacturers this year, FoodNavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils.

Carbohydrates and fibres French firm Colloides Naturels International launched a new 'nutritional texturiser' combining Acacia gum fibres and wheat which it claims is both highly functional and nutritious. Called Equacia, it is said to offer thickening and stabilising properties and can act as a water binder, fat replacer and mouthfeel enhancer. In addition, the soluble fibres have a prebiotic effect, while the insoluble fibres can aid digestion. National Starch introduced an extension to its Homecraft range of functional flours to the European market at FIE this year called Express 760, aimed at building viscosity and texture in instant and ready-to-heat foods. The new offering is described as a pre-gelatinised functional flour derived from wheat, that gives viscosity in a variety of foods designed for cold water, reconstitution or microwave cooking. Applications include instant soups, sauces, pancake mixes, batters and gravies. The texture is said to be smooth and pourable, and it has an opaque appearance and a mouthfeel typical of flour. Avebe launched a new range of starch ingredients called Etenia, intended to be used as gelling agents in dairy and other food products but with clean-label and vegetarian-origin benefits to boot. One of the key benefits is that the potato starch-derived ingredient can be labelled as 'starch' rather than 'modified starch', meeting clean label requirements that are being put in place by manufacturers and retailers. British Sugar developed a new liquid sugar product, suitable for both bakers and confectioners. Classic Golden Syrup was designed to re-introduce traditional golden syrup to a modern, more health-conscious, market. The product is a partially inverted syrup specifically designed for cakes, biscuits, toffee and desserts. It contains no added flavours or colourants. Euringus introduced a new organic pea fibre to its ingredient range, which it expects will help food makers meet demand for fibre-enriched products in Europe in the light of consumer campaigns. The addition of the pea fibre alongside the other fibre it offers, inulin, opens up commercial synergies. The company said its organic pea fibre also be used as a wheat and soy fibre replacement, for products aimed at allergy sufferers. Other key benefits include increasing water absorption and yields, reducing fat and a cholesterol-lowering effect. Cultures Danisco launched two new cultures that it says can give meats the same colour, flavour and shelf-life as those cured with nitrite salts - but allowing for all-natural claims to be made on the label. The new cultures are known as Texel NatuRed HT (high temperature) and LT (low temperature). The former is staphylococcus carnosus, and the latter is staphylococcus carnosus combined with staphylococcus carnosus vitulinus. Danisco also launched a new label called Care4U, which combines ingredients for food protection with advice and analytical support. The Texel products fall under this label. Kerry Bio-Science launched an improved version of its fresh-keeping ingredients for dairy products, which claims to deliver improved performance at a lower cost. The reformulated DuraFresh 5015 is said to offer the highest level of bacteria-fighting active ingredients available, and allows dairy manufacturers to extend product shelf-life in the "most natural and cost-effective manner". The ingredient, which is now being formally launched after a period of testing, is suitable for use in products such as cottage cheese, sour cream, buttermilk, yogurt and refrigerated dairy desserts. Chr Hansen also targeted food safety, with the addition of a new culture to its SafePro range aimed at countering the threat of listeria in foods, this time targeted at killing listeria in ready-to-eat products. The new addition is based on lactic acid and known as B-LC-48 DSM developed a new enzyme for citrus fruit processing, which retains a cloudy appearance in juice drinks and makes them more visually appealing to consumers. Called Rapidase Citrus Cloudy, it is produced from a proprietary DSM selected fungus strain - aspergillus niger.It contains specific pectinases, with a low pectin esterase level, to break down the pectin and ensure viscosity reduction in all citrus juice products. This in turn maintains cloud stability. Chr Hansen also introduced two new starter cultures for dry and semi-dry fermented sausages, intended to deliver good flavour even when products are produced with an eye on health and sustainability. Dubbed BactoFlavor BFL-F02 and BFL-F05, they are intended for use in the fermentation process to deliver flavour at opposite ends of the spectrum: the former is mild and creamy and the latter strong and intense. Cargill launched a new aromatic cheese culture to create subtle fruity aromas in the rind and mould of ripened cheese, a quality said to be sought after by consumers. The culture, Geotrichum fragrans, was developed using computerised cheese modelling process, which enabled the R&D team to study a culture's aromatic profile using chromatography and olfactometry. G. fragrans is a fungus that develops naturally on the surface of certain cheeses. It forms part of the normal flora of Saint Nectaire. Enzymes A major launch from Novozymes was its asparaginase enzyme aimed at reducing the formation of acrylamide in baked and fried foods, called Acrylaway. An enzyme with the same goal, also an asparaginase but from a different production strains (Aspergillus niger, rather than Aspergillus oryzae), was also launched by DSM Food Specialities. DSM's product is called Preventase. DSM also made a number of new launches under its 'Let's BakeZyme' range. Its microbial phospholipase CakeZyme is said to enhance the emulsifying properties of eggs, reducing egg use by up to 20 per cent and cutting costs. Another new addition is BakeZyme WholeGain, which is designed to overcome the typical obstacles associated with producing high fibre breads. The cellulase compound is said to breaks down cellulose fibrils to promote better gluten development and proofing stability which, in turn, results in a better end product. It also targeted dough development, crumb colour and volume in white bread with BakeZyme X-pan, a fungal cellulose solution that partially degrades the non-starch polysaccharides, like cellulose, in the dough. These polysaccharides are responsible for visual factors such as irregular crumb size and reduced volume, which can have an influence on consumer purchasing decisions. Biocatalysts also developed a new xylanase enzyme for the bakery sector, made without the use of genetic modification, called non-GM Depol 762P. Xylanase, obtained from Bacillus subtillis strains, is used improve bread's volume and crumb structure by maximising gluten performance and solubilising polysaccharides in the wheat cell wall. It also extends shelf life in fresh, frozen and retarded doughs. The company said it had identified a particular market need for non-GM products in the bakery sector, where GM enzymes are not well received. For alcoholic beverages, Novozymes launched a new enzyme claimed increase production at the same time as significantly reducing operating costs. Viscoferm is designed for high gravity fermentation and reducing the viscosity of certain ingredients during processing. It is said to save water usage because its combination of xylanase, beta-glucanase and cellulose can help break down raw ingredients to improve processing with low viscosities and higher solids. The company said Viscoferm could help drinks makers cut energy costs by between 15 and 25 per cent depending on regional energy prices. DSM, meanwhile, launched a new enzyme for apple, pear and berry juice processors that improves the results of the filtration process and complements the existing Rapidase range. Rapidase Optiflux was developed in response to demand from fruit processors for an ingredient to improve the flux rate during filtration, and reduces blocking of the filtration equipment. Fats and Oils ADM introduced its NovaLipid range of oils and fats to Europe to help manufacturers make healthier foods without compromising the technical attributes and sensory properties. The agrifoods giant has previously sold the NovaLipid range in the US to help manufacturers cut out trans fats from products. The offering in Europe is designed to meet the priorities of the food industry here: reduction of saturated fat and additive use. Examples of products in the range include NovaLipid Shortening, with reduced saturated fat, and NovaLipid Pastry, for both reduced saturated fat and reduced total fat content. NovaLipis Fluid Shortening is intended to allow lower additive levels, but without compromising the functionality of solid shortening. AarhusKarlsham introduced extensions to its EsSence line of bakery shortenings, designed to respond to requirements for trans fat free, non-hydrogenated and low in saturated fat. According to the company, the new palm-oil based products allow manufacturers of baked goods to respond to current nutritional requirements of no trans fats and low levels of saturated fats without sacrificing functionality, taste or texture. The additions are EsSence EX36 margarine; EsSence 8633, which was originally launched as a shortening but which is also suitable for use as a "superior" frying oil for products such as snacks and donuts; EsSence 8730 which claims to be a "cost-effective", non-lauric version of the line's original shortening products.

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