I N G R E D I E N T S 28 FEBRUARY 2017 WHAT’S NEW IN INGREDIENTS? Ingredient suppliers Invita say functional natural ingredients are in growing demand and look set to be crucial as consumers want information on what they’re eating. www.hawkinswatts.com For your bakery ingredient needs • Starches including gluten-free options • Bakery Emulsifiers • Natural Flavours and Extracts • Yeast Extracts • Natural Colours • Caramelised Sugars • Minerals FT229 Naturalness and transparency are key for today’s consumers, who are increasingly concerned about what goes into their food and how it is made. Shoppers read product labels, looking for specific cues to help them identify products with ‘natural’ attributes, Invita says, and its specialty ingredient portfolio offers numerous solutions to meet this growing demand for functional natural ingredients. BENEO has enhanced its Rice Ingredients portfolio with new technology, bringing the functional properties of native, clean label rice starch to a level comparable with chemically modified food starches. The origin of rice, combined with breakthrough technology, provides an opportunity for food manufacturers to create unique textures and excellent product stability under harsh processing conditions, with a natural, clean-label ingredient. With consumers searching for clean and clear labelling of their food and beverages, GNT’s EXBERRY portfolio of vibrant colouring foods from fruits and vegetables is a perfect fit. Simply processed from fruit, vegetable and plant materials, they require no E number and can be labelled simply as ‘concentrates of fruits and vegetables’. There is the opportunity for manufacturers to make an on-pack claim such as ‘coloured by nature’ to differentiate their products in the marketplace. PureMalt’s roasted barley malt extract offers a natural and safe alternative to caramel colour 150d, with clean label ‘malt extract’. Aside from looking for transparency in food labelling, consumers are increasingly aware of the need to overhaul their choices to get the right energy balance. Sugar, a high-caloric food ingredient, has been identified as one of the main culprits for energy imbalance. The challenge for the food industry is to develop ‘better for you’ products whilst maintaining the taste and texture of full sugar foods. Firmenich is the leader in taste modulation technologies, including the exclusive high-performance TasteGEM portfolio, to restore taste and aroma in sugar-reduced foods. BENEO’s range of chicory root fibres – inulin and oligofructose – provide a clean-label solution to replace the bulk of sugar, restore humectant and browning properties, with the added benefit of being prebiotic fibre. In a refreshingly different approach, BENEO offers an alternative to traditional sugars with Palatinose (isomaltulose), the functional carbohydrate providing better energy. Palatinose is a fully available and digestible sugar that is taken up by the body in a slow and more balanced way. It triggers lower blood glucose responses and insulin levels, provides sustained energy, is tooth-friendly and makes better use of stored fats for energy production. The use of such functional, natural ingredients by the food industry will contribute to more nutritious and healthful food choices for consumers, and allow food manufacturers to innovate and differentiate their products in the marketplace.
FT-feb2017 digi-1
To see the actual publication please follow the link above