Cutting-edge proteins set to take centre-stage for Arla Foods Ingredients

Arla Foods Ingredients will showcase its flagship proteins for the booming sports nutrition and lifestyle categories at the forthcoming Supply Side West expo.

Supply Side West takes place on 8th and 9th October in Las Vegas. Exhibiting on Booth 37112, Arla Foods Ingredients will highlight the benefits of its cutting edge Lacprodan HYDRO.365 whey protein hydrolysate. This is a ‘gold standard’ dairy protein that is absorbed more quickly by the body, resulting in significantly faster muscle recovery after exercise, cutting recovery time from days to hours and enabling elite athletes to compete at their best.

HYDRO.365 is suitable for inclusion in a wide range of sports nutrition products, including beverages, gels, bars, powders and tablets. It is fully soluble, providing manufacturers with an excellent opportunity to create completely clear ready-to-drink sports nutrition beverages that will appeal to a wider proportion of consumers than ever before. In addition, HYDRO.365 is UHT stable, pH neutral and has a low bitterness profile.

Arla Foods Ingredients will also highlight its Lacprodan DI-7017, a 100% whey protein concentrate that is UHT-stable, offers neutral pH and tastes good. These attributes make it especially attractive to manufacturers wishing to develop long shelf life products designed for weight management and the increase of muscle mass.

Lacprodan DI-7017 is rich in the essential and branched chain amino acids that are scientifically proven to optimise the body’s muscle-building and satiety response mechanisms. It offers a quicker digestion time than casein, and is suitable for use in a range of great-tasting food and beverage applications.

BENEO’s Palatinose supports endurance athlete Stefan Schlegel

BENEO recently announced that endurance athlete Stefan Schlegel has successfully finished the 2014 Race Across America.

The 37-year old personal trainer from Germany utilised BENEO’s Palatinose as his main carbohydrate energy source during the race. Schlegel finished fifth (Solo Male Under 50) and completed the race in 10 days, 14 hours and 32 minutes, besting his 2012 finish by an impressive 15 hours. His accomplishment is all the more admirable, considering that he suffered from a bad injury on Day 1 of the race (due to a punctured tyre).

Billed as “the world’s toughest bicycle race,” RAAM is a grueling 3,000 mile cross-country competition from Oceanside, CA to Annapolis, MD. The race is 30% longer than the Tour de France and racers must complete the distance in a maximum of 12 days.

Nutrition is a key factor for the racers. Prepared with the assistance of a nutritionist, Schlegel’s diet consisted of 12,000 to 14,000 calories per day consumed via 3.9 to 6.6 gallons of liquids. These liquid meals contained 20% protein, 20% fat and 60% carbohydrates. Schlegel consumed two pounds daily of Palatinose, a natural carbohydrate that provides full carbohydrate energy in the form of glucose in a balanced and sustained way.

By this method, Palatinose helps endurance athletes keeping their energy level consistent over an extended period of time. Moreover, the functional carbohydrate promotes enhanced fat oxidation during physical activity, thus saving carbohydrate reserves for longer endurance.

Palatinose has a mild sugar-like sweetness and can easily be incorporated into all kinds of liquid foods, not only in sweet isotonic sports drinks but also in savory soups. It is well tolerated even at high daily consumption rates.

Schlegel credits much of his performance to his personalized diet. “With Palatinose I did not experience a single hunger pang during the race, never felt a lack of energy and my blood glucose level remained constant, which is crucial for endurance races,” he says.

“In addition the versatility of Palatinose, used as powder, gave us various possibilities to incorporate it into all kinds of liquids. The mild, sweet taste and the fact that it does not promote tooth decay were huge benefits during the race.”

A joint venture for integrated ingredient solutions

Doehler is expanding in South Africa. The global producer, marketer and provider of technology-based natural ingredients, ingredient systems and integrated solutions for the food and beverage industry has founded a joint venture with the food and beverage division of Afriplex.

Located in Paarl, South Africa, Afriplex is one of the market leaders in natural extracts in Africa. Alongside its core competence in the field of manifold high-quality botanical extracts, Afriplex also provides emulsions and compound solutions for national and international customers in the food and beverage industry. Their common goal is to deliver integrated ingredient solutions that are tailored to the needs of Southern African markets in terms of taste preferences and technological and regulatory requirements.

The joint venture has multiple positive synergies for both of the companies. Doehler has been active in South Africa with its own sales office since 2009. Hubert Defert, Managing Director of Doehler South Africa, says, “The newly established company Doehler South Africa is a milestone and an important step in growing the business in South Africa and the adjoining countries. Thanks to an own application centre in Paarl, we are now able to develop region-specific solutions and deliver customised product samples within a minimum time."

Afriplex produces more than a hundred different plant extracts. Backed by its own cultivation and latest technology, the company produces a variety of indigenous plant extracts, with a focus on rooibos, honeybush, hoodia, pelargonium, buchu, baobab and a selection of African aloe species. Making use of the Doehler Group’s supply chain network and distribution channels, customers of the food and beverage industry all around the globe will have preferential access to this extraordinary extract portfolio. Further steps have already been planned.

Danie Nel, Managing Director of Afriplex, says, “In the next few years we will enlarge the new Doehler South Africa site. Besides the investment in state-of-the-art technologies like solvent extraction and fractionation we will further invest in our R&D capabilities to offer best-in-class solutions for our customers."

Many countries in Southern Africa have shown high growth rates in the past few years and promise to keep that track record in the future, hence the joint venture Doehler South Africa is the ideal set-up to benefit from this huge market potential. The Executive Board of the new company consists of representatives of Afriplex and Doehler. Together they follow the Doehler motto “We bring ideas to life” by providing natural ingredients, ingredient systems and integrated solutions for the food and beverage industry.

Sensient Flavors introduces new peach collection

Sensient Flavors’ new Peach Collection captures the authentic profiles of four popular varieties of peach.

The Collection includes Yellow Peach, the best-known form of the fruit in Europe which is characterised by its fleshy and juicy notes and offers a harmonised taste profile with balanced sweetness and acidity. White Peaches, which have subtle floral notes, are particularly popular in Asia and their appeal is growing among European consumers.

White Donut Peach and Yellow Nectarine flavors round off Sensient’s versatile new portfolio and offer. White Donut Peaches are getting more and more popular in European markets and consumers like the fruity and ripe flavour with a stony note. The new Sensient Yellow Nectarine variety offers a typical creamy and floral well-balanced juicy flavour with a slight candy note.

Targeting consumer demand for sophisticated taste experiences, each of the new peach flavours has its own unique sensory profile. They can be used in carbonated or non-carbonated drinks as well as in applications with or without alcohol.

Hans-Juergen Sachs, General Manager at Sensient Flavors Beverage Europe, says, “Peach is a consistent consumer favorite and ranks in the top ten most popular flavours across fruit juices, flavoured waters and ice teas – indeed, it is the second most popular flavoring for iced tea after lemon. With our new line of peach flavours, we have captured the authentic sensory properties of four popular varieties. In doing so, we are offering taste sensations that go far beyond the ordinary, and that’s exactly what today’s consumers expect.”

Lesaffre sells BFP Wholesale to private equity consortium

Lesaffre has announced the sale of 100% of UK food distributor BFP Wholesale to private equity consortium Zimt Holding.

Headquartered in Sevenoaks, BFP is a nationwide, one-stop wholesale supplier of ambient, chilled and frozen food products. The company’s products are distributed from strategically well-located depots via a fleet of multi-temperature vehicles to more than 4000 customers throughout the UK, including Krispy Kreme and Greggs. BFP has grown consistently over the years and in 2013 sold 50,000 tonnes of food products, generating a turnover of over £75 million.

Marc Casier, Lesaffre’s General Manager Baking Western Europe, conducted the disposal. He says: “The sale reflects a strategic choice to focus on our core activity of yeast production & sale and we are very pleased to have found an ambitious buyer for BFP.”

The consortium, led by David Burresi and Sebastian Sipp, combines more than 70 years of experience in private equity, M&A and senior management. David Burresi says: “We are delighted to be partnering with BFP. With a strong management team and a well-established presence in the UK’s multi-billion pound food distribution market, BFP is ideally positioned for growth. We look forward to supporting management in realising the company’s potential.”

Sebastian Sipp adds: “BFP presents an exciting opportunity for accelerated growth in the years ahead. By deploying our significant operational and management expertise we will be working closely with the management team to develop BFP’s purchasing and distribution processes and will invest in its personnel and information systems to enable the firm to take advantage of a fast-changing environment.”

Nick Harris, Managing Director of BFP Wholesale, says: “In Zimt Holding we have found a strong partner that is fully aligned with our goals and has the resources to help us drive the next phase of the company’s development. Seasoned executives will join the board to support us in our strategy.”

Lesaffre was advised by consumer advisory firm Leopold Capital Partners and Linklaters. Zimt Holding was advised by Addleshaw Goddard, with GE Capital providing financing.

Top ten sweets of the summer revealed

After analysing sales predictions and reviewing trends from previous summers, Bonds Confectionery has predicted that a mix of traditional, retro, old favourites and some crazy new innovations will make up the top ten sweet choices for summer 2014.

Family choice, Skittles, topped the list with Rowntree’s Fruit Pastels and Millions coming in second and third, proving that the old favourites are still the reigning top treat for the UK consumer.

The results also revealed the differing demands between children and adults when it comes to their sweets preferences, with the younger generation leaning towards the more fashionable and innovative lines, whilst the adults seek nostalgia and familiarity.

The top ten sweets for summer 2014 as revealed by Bonds Confectionery are:

1. Skittles

2. Rowntree’s Fruit Pastels

3. Millions

4. Retro Mix Bag

5. Bonds Confectionery Fruit Jellies

6. Tung Toos

7. Toxic Waste

8. Brain Licker

9. Bonds Confectionery Lemon Sherbet

10. Bonds Confectionery Spray Candy

The old favourites still prove to be the most popular choice, with both Skittles and Fruit Pastels captialising on the sharing bag trend in recent years. However the tiny, chewy Millions sweet balls is the one consistent bestseller on a weekly basis for Bonds Confectionery, with Toxic Waste and Brain Licker the only other two lines which see similar sales peaks. Proving that the younger generation is fast becoming the key decision maker when it comes to a confectionery purchase.

Philip Courtenay-Luck, managing director of Bonds Confectionery explains: “What we often see throughout the year is that as the season changes our taste palate changes with it. So, the likes of a hard-boiled mint humbug or cough candy from our Traditional Sweet Shop range feel too heavy to enjoy on a hot day, yet a sour flavoured jellied sweet or citrus sherbet is the perfect treat for the summer months.

“It’s no surprise that the likes of Rowntree’s and Skittles are at the top, it’s often the case that as adults we all love the feeling of familiarity, even when it comes to a simple treat. Adults would rather enjoy a product they know and love rather than experiment with the latest crazy concept candy. This is something that children tend to favour and is becoming a huge trend across the confectionery industry.”

Bonds Confectionery understands that the children’s market is where the industry is looking for its most innovative products. To ensure that the company stays ahead of its competitors, Bonds has a team of experts that travel across the world in search of the latest, coolest sweet products to bring back to the UK market.

A trend that these experts are noticing year on year is the demand from children who want the more experimental sweet flavours and textures, with original flavours such as apple, blue raspberry and bubble gum as well as different textures always the most popular for the younger audience. The more fashionable ranges that feature chewy, oozy, gummy and spray candy textures are also big on the agenda for what children want to purchase in 2014.

Philip adds: “Our children’s section is very strong, which we are very proud of. We have more than 200 lines dedicated to just the younger audience. Plus, we have the UK’s biggest selling small bag range, our own brand 39p range, which is proving to be number one choice for that all important after school market. The range is also beneficial for parents as the amount of sweets their child is consuming is controlled thanks to the smaller sized bags.

“These crazy concepts and strange flavours are only set to become more demanded and regular on the UK confectionery market. What must be remembered is a children’s taste palate is something completely different to that of an adult. Not as focused on flavour, kids are always looking for the coolest, most shocking sweet to show off to their friends in the playground. Novelty is key to succeeding in this sector of confectionery. We often see the likes of our Tung Toos, Toxic Waste and Brain Licker as our bestsellers when the younger audience is making the purchase.”

Interestingly, Bonds Confectionery has seen a notable increase in the sales of products that are the more traditional sweet or a retro classic. Especially ones that invoke the idea of nostalgia in the adult consumer, which is why the launch of the Retro Classics bag in 2013 was Bonds Confectionery’s most popular to date.

Philip continues: “In the 80s and 90s these products were aimed towards the kids’ confectionery market, but as the consumers grew up the target audience for that specific product moved with it. Since launching our Retro Classic Range in 2013, we have sold more than one million bags. As can be seen from the outstanding figures, it was an immediate success, especially with the over 40s market as it evokes childhood memories, which in turn encouraged spend as the consumer wanted to taste their favorites sweets all over again”

The rest of 2014 is looking set to be a busy time for Bonds Confectionery, with four new lines currently in production looking set to hit the shelves in time for Autumn.

Philip concludes: “Confectionery, like everything else, is permanently evolving. We are constantly developing new products to keep up with the current trends. We are always looking for the most innovative, interesting, fun and delicious products for our consumers, as this is what today’s shopper demands. Not only that, as the children’s sector is moving so fast at present, we review our product lines every five weeks as a item can be in and out of fashion that quickly.”

Successful US launch for Maverick Innovations’ Flavours

Maverick Innovations, the pioneering creator of specialist natural flavours, ingredients and aromas, successfully introduced its range of Flavours with Provenance to the US market at the IFT Annual Meeting and Food Expo in New Orleans.

Steve Pearce, Owner and CEO of Maverick Innovations, says, “We launched Maverick Innovations, the sister company to Omega Ingredients, at IFT last year and it was fantastic to receive such a welcome back to the show from our existing partners as well as a lot of new interest and contacts. For just over a year we have been supplying a number of the major American manufacturers of household food and drinks products with our flavours.

Melanie Evans, Technical & Creative Director of Maverick Innovations, says, “Our Flavours with Provenance were extremely well received, particularly the fruit flavours. But it was our nut-free nut flavours which stole the show on the Maverick Innovations stand - these comprise Nut Free Peanut, Nut Free Hazelnut, Nut Free Pistachio, Nut Free Almond and Nut Free Pecan. The new innovative range of flavours with heating and cooling effects such as ‘Fire and Ice’ also proved very popular. These demonstrate an initial heat followed by a cooling back note to enhance the various flavours.”

Flavours with Provenance, nut-free nuts and the Fire and Ice flavours make up part of the ever-expanding Maverick Innovations portfolio which offers not just a range of quality natural flavours, but the best possible flavour and aroma characteristics of its type. The successful new Flavour with Provenance range includes an array of specific provenance flavours - Florida Orange, Scottish Raspberry, English Blackcurrant, Sicilian Lemon, Ecuadorian Passion Fruit, Tahitian Vanilla Extract, Brazilian Lime and American Niagara Grape.

Maverick Innovations also offers a collection of other specialist flavour ranges. Rose and Lavender, fresh from an English Country Garden; Mint Humbugs and Cola Bottles, throwbacks to days of old and part of the Bygone Confectionery range. Then there’s the Oriental Express, which includes Ginger and Szechuan Pepper and the Chocolate range, which has all of the most popular chocolate combinations. Meanwhile, the Great British Orchard conjures up the flavours of a British Autumn harvest, while The Christmas Collection is suitably festive. There is also a comprehensive “Free From” range, including various nut themed products.

Caorunn Gin launches ‘Forage to Glass’ events

‘Forage to Glass’ is a global initiative that will build awareness of the Caorunn Gin's unique crafting process and will highlight the importance of the local, foraged ingredients that make the gin so unique.

To launch the initiative in the UK, Caorunn Gin will host a series of interactive foraging events this summer, which has already kicked off in Manchester.

Guided by urban forager David Winnward, top Manchester mixologists were briefed on sustainable foraging and foraging laws, before harvesting a variety of herbs and botanicals including rowan berry and bog myrtle, all key to Caorunn Gin’s complex flavour. Mixologists were also given the chance to forage seasonal delicacies including barberry, mugwort and raspberry ensuring they have enough local edibles to prepare their gin-based cocktails.

The day concluded in Manchester, at 22RedBank, where David Barber, Caorunn Gin’s Brand Ambassador for the region, revealed the secrets to Caorunn Gin’s production. Crafted using natural resources from a boreal forest and distilled with traditional botanicals, alongside the wild foraged rowan berry, Coul Blush apple, dandelion, bog myrtle and heather in one of the world’s three Copper Berry Chambers. Bartenders were then be invited to experiment with the versatility of Caorunn Gin and create their own range of unique cocktails that reflect their newly foraged botanicals.

Caorunn Gin will be activating the ‘Forage to Glass’ initiative in key cities in the UK and US at major events, including Tales of the Cocktail in New Orleans and Bar Convent in Berlin. Consumers and trade members will be introduced to Caorunn Gin’s distinctive handcrafted process through a showcase of foraged cocktail recipes, created by leading mixologists across the UK and U.S.

For further details about the Manchester events, contact David Barber.

New regulations come in for sampling and analysis of PBCs and...

A new regulation has recently been implemented, laying down the methods of sampling and analysis for the control of levels of dioxins, dioxin-like PCBs and non-dioxin-like PCBs in certain foodstuffs.

This new regulation replaces the Commission Regulation (EU) No. 252/2012.

Analysis of PCBs and Dioxins in Food The Commission Regulation (EU) No. 252/20122 described in detail the methods for sampling and methods of analysis for the official control of dioxins, dioxin-like and non-dioxin-like PCB’s in certain foodstuffs.

It allowed screening methods of analysis with widely acceptable validation and high throughput to be used to identify samples with significant levels of PCDD/Fs and dioxin-like PCBs (preferably selecting samples exceeding action levels and ensuring the selection of samples exceeding maximum levels). The only limitation was that the levels of PCDD/Fs and dioxin-like PCBs in these samples needed to be determined by a confirmatory method of analysis such as High Resolution gas chromatography coupled to high resolution mass spectrometry (GC-HRMS).

This regulation has now been withdrawn and replaced by the Regulation (EU) No. 589/20141 whereby in addition to the gas chromatography/high resolution mass spectrometry (GC-HRMS), due to technical progress and developments, also gas chromatography/tandem mass spectrometry (GC-MS/MS) can be used as a confirmatory method for checking compliance with the maximum level.

Regulation (EU) No 252/2012 has therefore been replaced by the new Regulation No. 589/2014 which allows for the use of GC-MS/MS as an appropriate confirmatory method for checking compliance with the maximum level.

The ML for certain contaminants in foodstuffs are set out in the Commission Regulation (EC) No 1881/20063 of 19 December 2006.

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