Ingredients round up: refreshing sweets and cost cutting alternatives

By Laura Crowley

- Last updated on GMT

Related tags: Natural flavours, Flavor, Dietary fiber

Launches over the last month include natural flavours for
confectionery from Wild, an egg substitute from Advanced Food
Systems to help save costs, and a new natural emulsifier from
National Starch.

Wild's refreshing confectionery flavour ​German ingredients firm Wild developed a line of natural flavours that can be used to bring a refreshing effect to confectionery products. The new Fresh Up flavours can also mask undesirable off-tastes and enhance the fruity notes in a product, claims the company. Until now, the flavours that have been most commonly used to deliver a sensation of 'freshness' have been citric acid, peppermint and menthol. However, these tend to come with a distinct flavour of their own, and their cooling sensation may last longer than required, according to Wild. The company said that in contrast to peppermint or menthol, its Fresh Up flavour "does not strongly benumb the tongue but occupies certain receptors on the tongue".​ The cooling effect lasts between 30 seconds and one minute. The natural flavours can be used in any confectionery application, but are particularly suited to fruity confectionery. An additional benefit of the Fresh Up flavours is that they can intensify the flavour profile and the fruity note of the product, when combined with other flavouring components, said Wild. It could also mean that less of the fruit flavour ingredient needs to be added into an application in order to obtain the desired flavour. According to the company, confectionery manufacturers may be able to reduce fruit flavour levels by 10-15 per cent. Egg substitute to save costs ​ Advanced Food Systems launched a range of new egg replacement ingredients which it claimed would help food manufacturers reduce the cost of using whole eggs. The company said it developed its BakeRite ingredient systems as an alternative to using whole egg solids which have "skyrocketed"​ in price in the last two years. It can replace up to 65 percent of whole egg solids in baked goods such as pound cake, muffins, cupcakes and cookies, according to the New Jersey-based company. AFS senior food scientist Mark Purpura said: "We have done egg replacement products in the past but this is a new line especially for bakery. It was mostly price driven because the egg market is so unstable. Also, by taking whole egg out, we reduce some fat and cholesterol and some of the ingredients help to extend shelf life." ​ AFS's proprietary product is a blend of starches and gums and other ingredients that are said to maintain "natural texture and flavour, excellent air cell structure, and finished product volume, whilst remaining tender and moist through extended storage periods".​ Currently it targets bakery goods but AFS is also looking at egg noodles, waffles and pancakes, according to Purpura. Alternative to gum arabic ​National Starch introduced an organic beverage ingredient into the US and Canadian market that it describes as "nature's perfect emulsifier"​ and hopes will rival gum arabic. The Q-Naturale emulsifier is for use in sparkling and new-age beverages such as herb-based drinks, iced tea and coffee, as well as fortified waters and juices. National Starch says it is a clean label product from the quillaja tree, with emulsification properties including the ability to create high oil load emulsions. And the ingredients company claims the emulsifier has the potential to "free markets from price and supply-chain pressures related to gum arabic"​. Q-Naturale quillaja comes as a liquid that is said to be formulation friendly, which quickly hydrates and disperse. It can be used at economical, low usage levels and provides long-term cold temperature and pH stability. It is FDA approved, non-GMO (genetically modified organism), and organic certified. Gum arabic is widely used by the food and beverage industry and the top producers bring about 50,000 tonnes of the gum to the market each year. Attempts have been made to find an alternative that could be used as a thickener, adhesive, and stabiliser for food and beverage applications. Promitor product adds to fibre-enriched options ​Tate & Lyle developed a new soluble corn fibre in its Promitor line, expanding the toolkit at manufacturers' disposal for easy formulation of products with added fibre. Soluble fibre has been researched for its benefits to digestive health, as well as weight management since it can boost satiety - that is, help the consumer feel fuller for longer, thus reducing the tendency to snack. The latest addition, called Promitor Soluble Corn Fiber 60A (after its 60 per cent dietary fibre content), is said to be best suited to a variety of dry mix products, such as beverages, desserts, and savory products like soups and sauces. Business development manager David Lewis drew attention to the ease of formulation with the ingredient: "Simply pour a stick pack in eight ounces of water, give it a quick shale, and get a delicious, refreshing drink with a good source of fibre. It's just that easy,"​ he said. Crucially, the prebiotic fibre is both colourless and flavourless, which means it does not affect the appearance and taste of the final product. Tate & Lyle's own consumer research showed up awareness of fibre's role in digestive and immune health and hunger management amongst two-thirds of respondents. But there was a general belief that fibre-rich foods do not taste good, and this acts as a barrier.

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