I N G R E D I E N T S PIZZA THE ACTION Natural taste and colour specialists Lycored have created a range of recipes - including a home-style pizza - to highlight the versatility of its real food ingredients derived from tomatoes. The recipes, being showcased at Food Ingredients Europe (FIE) later this month, will demonstrate how the company can help clean up labels while enhancing taste and consumer appeal. The home-style pizza, created with an artisanal bakery in Bergamo in Italy, has a low-salt base but delivers flavour, thanks to SANTE, the company’s new tomato-based flavour enhancer. The pizza is topped with tomato sauce designed by an Italian application specialist and enhanced with both SANTE and clear tomato concentrate (CTC). Head of marketing food Christine Lippert says CTC is a liquid serum that harnesses the balance of acidity and sweetness found in tomatoes to bring smoothness and complexity to savoury products such as soups and sauces. “There’s more pressure than ever on manufacturers to reduce or eliminate sodium and other unattractive ingredients. We’ve designed recipes that demonstrate how manufacturers can clean up labels while also enhancing flavour and consumer appeal.” SANTE and CTC are both excellent solutions for manufacturers seeking clean label status, Lippert says. Both can be declared as consumer-friendly ‘tomato concentrate’ or ‘natural flavour’, depending on local regulations. Lycored will also highlight the versatility of its ingredients in the condiment category, with a special BBQ sauce and vegan mayonnaise concept that shows how SANTE can help manufacturers target vegetarian or vegan consumers with improved tasting products. Also on show at FIE will be Lycored’s range of super-stable naturally derived colourants, which a string of studies this year have confirmed outperform in a range of applications, including flavoured sparkling waters, UHT-treated milks, surimi seafood and fruit preparations in yoghurts. Committed to ‘cultivating wellness’, Lycored - part of Adama Group - is an international company at the forefront of unearthing and combining nature’s nutrition potential with cutting-edge science to develop natural ingredients and products. Established in 1995 in Israel, Lycored is the global leader in natural carotenoids for food, beverage and dietary supplement products. For more information visit www.lycored.com. BREAD WINNER An Auckland plant bread-baker has won the 2017 Young Bread Baker of the Year competition. Matthew Chin of Quality Bakers Auckland, who receives a $10,000 research grant, has been fascinated by the science and theory behind baking and plans to use the grant to travel overseas and visit larger plant bakeries and ingredients manufacturers. Judging co-ordinator Tania Watson of the New Zealand Association of Bakers says the standard of contestant was high. “Both plant and craft bakery representatives have obviously put time and effort into preparing for the competition.” Judge Everard Wijdeveld of NZ Bakels in Auckland says bread making is complex and challenging, but contestants were well prepared. “Their recipe design, production planning, practical skills and finishing work were outstanding,” he says. “They showed good technical knowledge and the ability to do complex product costing and production calculations. There is no doubt that these young bakers will enrich the New Zealand baking industry for many years to come.” The competition requires entrants to demonstrate their ability in three areas: a five-hour practical baking exercise in which they bake a variety of bread-based products, a 90-minute exam which tests their theoretical knowledge of baking technology, and a presentation on a given research topic. www.foodtechnology.co.nz 37
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