First on the list on Innova Market Insights’ Top Trends 2019 is “Discovery – The Adventurous Consumer: Exploring bold and multi-sensory food experiences.” Savoury may be the food category with the greatest potential to follow this trend. Bold and multi-sensory flavours are mostly associated with ethnic cuisine as well as deep, meaty umami flavours. However, hand in hand with the Discovery trend, as number two on Innova’s trend list, goes “The Plant Kingdom”. How can the savoury food industry combine these two somehow conflicting desires?

“The future of flavour lies in creating healthy dishes without giving up satisfying taste”, said Amanda Topper, associate director of food service research at Mintel. “These flavours can be achieved through the methods that are typically used to cook meats, such as curing, grilling, and smoking.”

Smoked goes vegetarian

And this is exactly what is happening. ‘Smoked’ is one of the fastest growing food flavours and it reaches far beyond meat. Fish, beans and vegetables nowadays all come with smoky tones. Food manufacturers can, for example, use dark yeast products to add roasty, meaty flavour notes to vegan products. Vegan bouillons with beef, chicken and fish taste are another alternative to deepen the flavours of plant-based food.

Coffee flavoured meat

Other trending flavours are coffee and tea, now reaching beyond drinks and dairy. Mintel reports: “Coffee continues to be a huge innovation area for the drinks category. However with the flavour becoming so established and frequent, shifting it into the seasoning or sauce categories could be a white space opportunity for flavour brands.” But this trending flavour is reaching even further than that. At IFFE last month the surprising combination coffee and ham was presented, and meat now also comes with tones of Indian chai.

Hybrid meat a potential

Looking further at the shifts in the meat industry so-called hybrid meat is popping up. In a hybrid product a percentage of the meat, up to 50-50, is replaced with plant-based ingredients, such as grains and vegetables. Since there is a large amount of real meat in these products, taste and mouth feel deviate less from the real meat experience; something that makes the switch easier for consumers that simply want to reduce the amount of meat and not go fully vegetarian. Experts in this field believe hybrid meat will become mainstream in the future.

Fermanted and sour food

Fermentation has made a come-back in the west over the past few years and interest keeps growing. Fermented products fit right into the two trends plant kingdom and bold flavours with its probiotic benefits and strong taste. Fermented soybean products are increasingly popular, including miso and natto from Japan and tempeh from Indonesia. Pickles made via fermentation, particularly more exotic variants such as kimchi from Korea, is another example. Sour is a particularly trending flavour this year, thanks to the popularity and influence of Korean, Filipino and Persian cuisines.

Snacks feeding the mind

Recent research supports a strong connection between gut health and cognitive functions. Looking beyond the gut-friendly fermented foods, the market offers an increasing number of healthy snacks and drinks featuring ingredients that support both a healthy gut and a clear mind such as anti-oxidants, CBD oil, MCT oil and adaptogenic herbs and mushrooms. “Snacking is no longer the optional extra, but the definitive occasion”, according to Innova that report that 69% of millennials are replacing meals with snacks. Healthy snacking options show the fastest growth for new product development. Seaweed snacks, tahini and hummus, and the plant-based tuna Ahimi are other trends worth mentioning.

In 1950, the average home kitchen held 10 spices, seasonings and extracts. Today that number is over 40. Exotic spice blends and international spreads and sauces are approachable avenues for consumers to satisfy their growing curiosity to enjoy new tastes. “Spice blends are an area of opportunity for brands as they can take some of the guesswork out of cooking,” said Caleb Bryant, senior food service analyst at Mintel.

Togarashi is a common Japanese spice blend that is often included in soups and proteins. In fact everything Japanese is a big trend this year making the sixth basic taste kokumi, a confection of the Japanese words for “rich” and “taste”, more recognized in the industry. The list of trending international spices is never ending but to mention a few more we have more about our wide ingredients offer.

Exotic spices and spreads

In 1950, the average home kitchen held 10 spices, seasonings and extracts. Today that number is over 40. Exotic spice blends and international spreads and sauces are approachable avenues for consumers to satisfy their growing curiosity to enjoy new tastes. “Spice blends are an area of opportunity for brands as they can take some of the guesswork out of cooking,” said Caleb Bryant, senior food service analyst at Mintel.
Togarashi is a common Japanese spice blend that is often included in soups and proteins. In fact everything Japanese is a big trend this year making the sixth basic taste kokumi, a confection of the Japanese words for “rich” and “taste”, more recognized in the industry. The list of trending international spices is never ending but to mention a few more we have Berbere, an Ethiopian spice blend, combining ginger, basil, chili peppers and garlic and Ras el Hanout, a spice mix from North Africa, that includes cardamom, cumin and ginger. For Middle Eastern cuisine there is Muhammara, a hot pepper dip common in Syria and Turkey that combines peppers, walnuts, oil, breadcrumbs, lemon and various spices and Lebanese Toum that features salt, lemon juice, oil and garlic. Barentz can support you in your product development with flavour enhancing and healthy ingredients that meet the needs of today’s consumers. Contact your local Barentz representative to learn more about our wide ingredients offer.

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Trans fats are a particular type of unsaturated fatty acids. In Regulation (EU) No 1169/2011 trans fat is defined as “fatty acids with at least one non-conjugated carbon-carbon double bond in the trans configuration.” Some trans fats are produced industrially. The primary dietary source of industrial trans fats is partially hydrogenated oils. Partially hydrogenated oils generally contain saturated and unsaturated fats, among them trans fats in variable proportions (with trans fats ranging from a few up to more than 50%) according to the production technology used. Trans fats can also be naturally present in food products derived from animals, such as dairy products or meat.

These are the main elements of the new regulation:

• A maximum limit of trans fat, other than trans fat naturally occurring in fat of animal origin, in food which is intended for the final consumer and food intended for supply to retail, of 2 grams per 100 grams of fat.
• Definitions of “fat” and of “trans fat” in line with the definitions in Annex I to Regulation (EU) No 1169/2011.
• An obligation for business to business transmission of information on the amount of trans fat in foods when it exceeds the limit of 2% of fat.
• Food which does not comply may continue to be placed on the market until 1 April 2021.

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First there is the matter of definition. The EU Commission already announced in 2011 an initiative to make these part of the Consumer Information Regulation but until sofar this has not been arranged. There is however an agreement between the European Vegetarian Union and the Food and Drink Federation which opens the road towards a legally binding definition of the terms “Food suitable for vegans” and “Food suitable for vegetarians”. It is expected that the European Commission will use the definitions of this agreement in their proposal to legislation. The full text of this agreement can be found on the following link.

The second hurdle is the naming of the product. The use of dairy and meaty names for vegetarian alternatives is becoming a complicated regulatory landscape. There have been various court cases and legislative initiatives to prevent the use of words like milk, cheese, sausage and steak for meat and dairy substitutes.

These developments are based on the European Court of Justice’s 2017 ruling that soya and tofu products cannot be marketed with dairy names. The arguments of the court are that there is a chance of customers being misled by the use of dairy and meaty names and have called them “deceptive marketing practices”. Following on from this ECJ ruling, several national authorities ordered companies to change the names of products such as chicken chunks and fish-free tuna on the grounds they are misleading. The French Government issued a complete ban on the use of meaty names for vegetarian foods and the German Food Code Commission (DLMBK) is working on a proposal, according to which meaty names can still be used but specific terms that name cuts of meat or whole animals cannot be used for meat alternatives. These different interpretations show that the regulator is struggling with the names used for vegetarian products.

The third hurdle is the use of logo’s. There are many third party labels of vegetarian or vegan associations which apply different standards. Examples are the European Vegetarian Union, the Vegan Society and the Vegane Gesellschaft Deutschland. It is wise to consult the website of the various standards to make sure that your raw materials, ingredients and production method fulfil the criteria of this standard.

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Pecan Deluxe also offer a new fashionable Red Velvet Spongeperfect for ice cream, desserts and chilled beverages. Combined with the Cheesecake Pieces, they create an authentic red velvet experience.

Another interesting product, completely new to the market, is the Bacon Flavoured Fudge that taps into the sweet/savoury trend, applicable from ice cream inclusions and toppings to sweet pizzas, cakes and even salads.

About Pecan Deluxe

Pecan Deluxe Candy (Europe) Ltd was established in the UK in 1999 and is a fully owned UK subsidiary of the US based Pecan Deluxe Candy Company, a family owned business founded in 1950, with sister facilities in the US and Thailand. Their tailormade solutions include:

• Cookie dough
• Traditionally made flavoured fudges and sauce (all GF)
• Praline Nuts
• Moulded Chocolate Shapes
• Sponge, Brownie and Biscuit Pieces
• Chocolate Coated and Panned Products

The UK factory is fully BRC double-A grade and Halal accredited and can offer allergen segregation, as well as certification to various other standards including RSPO, UTZ, Fairtrade and Kosher.

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Barentz own liquorice product offer

Barentz Middle East can provide reliably high quality liquorice extract in forms of powder, block, granule and paste. We have strict QC systems in place and full batch traceability. Our suppliers only use organic, semi-wild roots that are grown organically without any fertilizers or pesticides. We only use natural extraction methods, which may be time intensive, but use water and steam and not chemical solvents or additives. Our suppliers stand out in this market because of their superior expertise in the production of a consistent flavor profile.

Harvesting techniques

The harvesting of the liquorice root is done in the autumn of its 3rd or 4th year of growth from the mother root. The mother root can be up to 500 years old and as thick as a tree trunk. Most of the plant is below the earth. Harvesting techniques are handed down the generations of farmers, who take care to preserve the mother root.

In Iran, liquorice is a traditional semi-wild organic culture. In China, Central Asia and the Levant liquorice is industrially cultivated.

Processing of the fresh root

Once the roots are harvested they are transported to warehouses for sorting and drying. The dried roots are crushed by millstones and the pulp is heated by steam and water to make the extract. The fresh root contains about 20% of water-soluble extractives. After removal of the solids and impurities by filtration, the extract is dried to a dark paste, which is cast into blocks or spray dried to a powder or granule.

Application areas

The tobacco industry is the main user of liquorice extract and the confectionery industry the second largest, followed by the pharmaceutical industry. Even breweries can use liquorice root extract and glycyrrhizin to provide good surfactant (foaming) properties.

Facts about the liquorice plant

The annual production of liquorice is about 7000 metric tons of which about 95 % is exported. There are about 14 species of liquorice known, although most commercial liquorice is extracted from Glycyrrhiza glabra. The name comes from the ancient Greek word for ‘sweet root’: glykos (sweet) + rhiza (root). The sweet taste of the root comes from the substance glycyrrhizin, which is about 50 times sweeter than refined sugar and is considered to be the primary active ingredient.

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Rhovanil® Natural CW – 99.5% pure natural vanillin

Rhovanil® Natural CW is the market reference for vanillin for the whole food industry thanks to its numerous properties, its sweet and creamy scent of vanilla and its industrial know-how. It has the highest purity level in the market. It is derived using a patented bioconversion technology from non-GMO ferulic acid (from rice bran). This 99.5% pure natural vanillin aims
at markets with very strict purity requirements, such as China, while also meeting both European and international stringent regulations, including EU directive 1334/2008 and FDA 21CFR101.22 on “natural” labeling.

Vanifolia® – a natural and functional vanillin-based solution

In the last years, Solvay has developed a comprehensive range of Vanifolia® global natural vanillin-based solutions, built on its Rhovanil® Natural expertise. Vanifolia® is a natural and functional vanillin based-solution, from non-GMO rice botanical origin. It ensures unique benefits throughout optimized food functions and a genuine vanillin taste. This product range is globally eligible for “natural flavor” labeling, perfectly meeting the growing consumer trends on natural request, performance nutrition and food safety.

The latest Vanifolia® grades have been designed to address specific market needs such as one-on-one natural vanillin substitutes for synthetic vanillin across all segments and in formulations adapted to bakery, nutrition, chocolate and instant powder drink products. Furthermore, natural solutions offering effective masking properties have also become instrumental in nutrition, health and wellness applications with high contents of whey and pea protein.

Contact your local Barentz representative for more information about Solvay’s products.

Vanillin

Vanillin is the main organoleptic molecule of the vanilla taste and is found naturally in genuine vanilla planifolia pods. While the content of such natural vanillin in the world’s annual harvest of vanilla pods accounts for less than 1 percent of the global consumption of vanillin, the actual demand for vanillin exceeds 19,000 tons per year and therefore has to rely on synthetic production but also on natural alternatives to vanilla beans.

About Solvay Aroma Performance

Designing vanillin-based solutions since 1884, Solvay Aroma Performance was the first to synthetize and produce the vanillin molecule on an industrial scale. Solvay is the only producer mastering in a single site the whole manufacturing chain – from raw material and Guaiacol to its historic flagship brands Rhovanil® and Rhodiarome®. The Aroma Performance Global business unit operates facilities in Saint-Fons (France), Baton Rouge (USA) and Zhenjiang (China).

From its three sites, Solvay Aroma Performance develops and produces vanillin-based functional solutions for the bakery, confectionary, food and beverage industries. Driven by innovation, Solvay Aroma Performance ensures the highest standards of purity, safety, eco-friendliness and security of supply to its customers. Its products offer exceptional properties for masking undesired off-notes and boosting the overall palate of final products to open new perspectives to others segments, such as high-protein, low-fat and low-sugar, as well as vitamin-rich nutrition.

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A ketogenic diet, better known as a low-carb diet, is one that is characterised by an extremely low carbohydrate content and is very rich in fat. Due to the low level of carbohydrates, the body burns more fat as a new source of energy. This process is known as ketosis. Lasting weight loss can be achieved through balanced eating habits within a ketogenic diet together with the new products from IOI Oleo Nutrition. Both products provide a faster solution for a low-carb diet and perfectly complement their present ingredients portfolio for products aimed at food-conscious consumers.

About IOI Oleo

IOI Oleo GmbH is the German branch of IOI Oleochemicals Division, a leading European supplier of oleochemical specialties. In their two production sites in Witten and Wittenberge IOI Oleo produces MCT oils under the brand names MIGLYOL® and WITARIX®, which are widely employed as carriers for flavours and vitamins, as glazing and coating agents, as part of dietary and sport nutrition, in the manufacture of soft gel capsules and many other applications. Their DYNASAN® and WITOCAN® series, offer fats and oils of highest quality.

The individuality of tastes and the diversity of demands in food products require the right fat for each application, from hard fats for coatings to soft fats for achieving the right mouthfeel of toffees. IOI Oleo’s range of emulsifiers and food additives such as IMWITOR®, DYNACET® and TOFFIX® has been developed to cover a wide area of applications in nearly all food industries like the confectionary, convenience, bakery, and dairy industries, but are also found in beverages, pasta, processed fruits and chewing gums.

Nutritional Values Statement

WITARIX® MCT C8 / WITARIX® MCT C8 pure coconut

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Gluten-Free coating systems

The new facility will be producing a range of Gluten-Free products including predust and batter components that are complementary to crumbs. This offers processors a complete coating system with the desired adhesion, texture and taste. It was important when designing these systems to maintain the preferred organoleptic attributes that consumers expect from a coated product.

Standard coatings, seasonings and functionals

Newly Weds Foods, founded in 1932, is recognized as the premier global purveyor of customized breadcrumbs & batters, seasonings and functional ingredients.

In the coatings portfolio you will find a wide range of standard and bespoke crumbs, from traditional breadcrumb, to tin baked loaves and premium Japanese breadcrumbs. The coatings portfolio also includes a wide range of batters and breaders. The Gluten-Free range is the latest addition to their coatings offer.

The seasonings category encompasses a comprehensive range of dry blended ingredients, from bouillons, to marinades and meat seasonings for products such as sausages, burgers and meatballs.

The third pillar is functional ingredients, such as functional brines, binders, fillers, yield improvers, texture enhancers and shelf life extenders.

If you are interested in Newly Wed Foods’ products contact your local Barentz distributor for further information.

The trend towards Gluten-Free in numbers

Last year there were globally, 19,033 new product launches claiming to be Gluten-Free across the categories bakery, ready meals, snacks, sauces, meat, fish & egg. The most active countries in 2017 were the UK with 1,607 products followed by Spain, Italy and Germany. Across Western Europe, Free From sales are up 11.5% on the previous year.

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Foam is formed whenever gas (including air) is introduced into a liquid. Stabilised by dissolved surface active molecules, the bubbles created rise to the surface of the liquid and penetrate it to form a bubble with a double layer. Without interference this self-perpetuating process will grow exponentially. The result is foam. Lots and lots of foam, which in commercial situations can force production to be abandoned and plants to be evacuated.

The obvious solution is to prevent gas entering the liquid in the first place. Unfortunately this is unavoidable in many production processes. For example, when washing and blanching fresh peas prior to freezing, natural sugars released in to the water will combine with air introduced by agitation to create enough foam to halt processing and make the peas inedible. Foam causes serious problems in many market sectors.

Unwanted foam is a problem in sectors such as:

• Beverages
• Bio fuel
• Bio mass
• Food production
• Pharmaceuticals
• Dairy
• Meat & Poultry
• Seafood
• Recycling
• Water treatment
• Textiles
• Fermentation
• Vegetable processing

Rupture and gas release with FoamDoctor®

The FoamDoctor® range of anti-foams and de-foamers has been developed by PennWhite Ltd over the last 30 years and has become the foam control solution of choice in applications across Europe, the Middle East and Asia. The company offers 140 variants of FoamDoctor® including over 75 suitable for food industry use.

Each FoamDoctor® is a unique high performance formulation developed by PennWhite to eliminate foam in a specific aqueous media over a defined temperature and pH range at the most economical dosage. Whilst different formulations tackle foam in different ways they all share the same basic approach; reduce the surface tension of each bubble’s lamella causing it to rupture and release the gas trapped inside it. As the gas is released the bubble, and thus the foam, collapses.

Tailored applications

PennWhite supports FoamDoctor® with a complete technical and an on-site support service and uses its expertise to identify products that will satisfy the foam control needs of each customer. If, in the unlikely event that an off-the-shelf solution can’t be found, PennWhite’s laboratory team can formulate a bespoke FoamDoctor® tailored to a customer’s application.

Contact your local Barentz representatives for more information on FoamDoctor® or visit www.pennwhite.co.uk

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Barentz can supply several components, single ingredients and blends, that are needed to produce vegetarian or vegan products.

Vegetable proteins, in powder form or as textured protein

• Single proteins, such as soy and pea protein concentrates and isolates, for use as binders in different applications. Blends of different vegetable proteins can also be supplied.
• Textured and fibrous vegetable proteins, available in several shapes and sizes, such as chunks, flakes, shreds and granulate, that will adjust the texture of a vegetarian or vegan product. Available from several protein sources, such as soy, wheat, and pea. Products available for both soy- and gluten-free products.

Functional binding systems

• A wide range of blends that can be used to influence the firmness and juiciness in vegetarian or vegan concepts. They can be adapted to customer requirements: free from E-numbers, similar in appearance to chicken, fish, pork or beef, increased protein content, addition of vegetables etc.

Taste and colour

• A wide range of spice blends, specifically designed for all types of vegetarian or vegan products, with meat like flavour, taste and colour.
• Salt content of these blends can be managed by replacing salt with NuTek salt replacer in part to reduce the sodium content of your product, whilst maintaining the taste of salt.
• Colouring agents can be incorporated into the spice blend, with or without E-number.

Other opportunities

• Enrich your product with vegetable fibres and proteins, and make nutritional claims such as “rich in fibre” or “rich in protein”.
• Increase the protein content of your product by adding vegetable proteins, from e.g. soy, pea, rice, wheat.
• Fortification with tailor-made vitamin and mineral premixes from Vitablend to mimic the nutritional profile of meat.
• Extend shelf life with clean label shelf life solutions.

Knowledge and innovation

Our ingredients come with knowledge. This knowledge we are also happy to offer our customers in the development of new, or in the improvement of existing, vegan or vegetarian products. In our application lab we develop the most suitable combination of ingredients to create the product you are aiming for.

Let us know how to help you!

On request, we can also arrange for individual training sessions for fine-tuning of concepts in the application lab.

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