u

FoodNews
No. 19 June 2009

Alsiano
taurant in Altstadt - the old part of Frankfurt where we shall become acquainted with the German taste.

Contents
Travel with Alsiano to FIE 2009 ................................. 1 Baobab - the new super-fruit ............................. 2 Novel phosphate technology for meats ........... 4 Encapsulated ingredients for baked products ............... 5 Roquette launches SweetPearlTM: the sweetness of inspiration ...... 6 Nekutli and fair trade .......... 7 The Alsiano Food team ........ 8

Travel with Alsiano to FIE 2009

Join our tour to Food Ingredients Europe 2009 and explore all the new food ingredients in Frankfurt
By Dorthe Andersson, Alsiano A/S From 17 November to 19 November, Frankfurt will be hosting the 18th Food Ingredients Europe exhibition (FIE 2009) - the food industrys largest gathering of ingredient suppliers in Europe. Keeping up with tradition, Alsiano has put together a travel arrangement with good value for money.

2 package tours
To offer you the solution that ts your needs best, we have put together two package tours: Tour 1 the full package Return ight to Frankfurt Transfer from the airport to the hotel on 16 November and from the exhibition centre to the airport on 18 November 2 nights in a single room at NH Hotel Frankfurt City from 16-18 November Breakfast buffet Evening arrangement Tickets for the U-bahn to get to and from the exhibition centre Cancellation insurance against acute illness certied by a doctor DKK 6,250 departure Copenhagen DKK 6,650 departure Billund DKK 6,850 departure Aalborg Departure Oslo, Helsinki, Stockholm: Depends on todays prices of ight tickets. At the time of writing, the price is close to the price for departure Copenhagen, but varies from day to day. Please contact us for an exact price. (continues on page 2) >>

Briey about our tour

To be able to attend the exhibition fully rested, we shall travel to Frankfurt on Monday 16 November late in the afternoon. Arriving at Frankfurt in the evening gives you the opportunity to settle in calmly at the hotel and get a good nights sleep before the usually hectic rst day at the fair. We shall be staying at the nice four star NH Hotel Frankfurt City situated in the city centre close to everything. The hotel has a restaurant, bar, caf and tness centre and all rooms are equipped with a work desk, internet access, mini bar and cable TV. We will get to and from the exhibition centre by public transportation (U-bahn) travelling time HotelMesse Frankfurt: approx. 15 minutes. Our travel arrangement also includes a nice evening out on Tuesday 17 November. We have picked a cosy res-

Publisher: Alsiano A/S Circulation: 1200 copies Editor-in-chief: Katarina Furin Coordinator, text, layout: Dorthe Andersson FoodNews is published four times a year and distributed to customers and other interested parties. Reproduction of articles appearing in FoodNews requires prior consent of the author. Alsiano is not responsible for the content of articles written by external authors.

FoodNews

No. 19 June 2009

Alsiano

Baobab - the new super-fruit

Baobab from Afriplex - the South African manufacturer of plant extracts - is a versatile super-fruit that can be used in product formulation to provide nutritional fortication, avour enhancement, viscosity and texture
By Afriplex Baobab has twice as many antioxidants as goji berries, and more calcium than milk. In fact, it may be the richest plant source of calcium on earth. It has more iron than red meat, more potassium than a banana and more magnesium than spinach. Baobab is the fruit of the Adansonia digitata, (or 'upside-down') tree, which grows primarily in South Africa, Botswana, Namibia, Mozambique and Zimbabwe. The tree is also called tree of life since the tree has so many different uses that every part of it has a unique value. The fruit, which has a long history of use in Africa, is proven to have a high anti oxidant content. The main nutrients include vitamin C, riboavin, niacin, pectin and citric, malic and succinic acids, while the oil also contains the vitamins A, D and E see table on nutritional values on page 3.

Novel food status

Baobab is now approved for sale in the EU and can with its novel food status be used in a range of food products, including cereal bars and smoothies. Not only does this bring the unique tangy taste and nutritional benets of baobab to consumers worldwide, but it will also help thousands of poor families in rural Africa. They can secure life-changing income by harvesting and selling the baobab fruit. The money they earn encourages them to protect their baobab trees and the surrounding woodlands. So not only could baobab be good for you, it is good the people of Africa and the environment too. (continues on page 3) >>

Source: PhytoTrade Africa & Afriplex

>>

Tour 2 for those who wish to arrange their own transportation

2 nights in a single room at NH Hotel Frankfurt City from 16-18 November Breakfast buffet Evening arrangement Tickets for the U-bahn to get to and from the exhibition centre Cancellation insurance against acute illness certied by a doctor

Book now!
Please note that deadline for registration is already Tuesday 30 June at the latest if you would like to secure a seat for our popular tour. Registration for Alsianos Tour 2 will be possible after 30 June whereas registration for Alsianos Tour 1 after this date will be subject to availability of ight tickets and the package price will depend on the current price of ight tickets. Please note that the number of seats is limited. Participants are registered according to the principle of rst come, rst served. If you have any questions about our tour, please contact Dorthe Andersson on e-mail da@alsiano.com or phone +45 4582 8222.

Pre-registration for Food Ingredients Europe 2009

Remember to pre-register for the FIE 2009 exhibition and save both time and money. Registration is open now at http://www. cts-online.co.uk 17 - 19 November 2009 Opening hours:
Tuesday 17 November 10.00 18.00 Wednesday 18 November 10.00 18.00 Thursday 19 November 10.00 16.30

DKK 4,450 It is possible to extend your stay with one day and thus return on 19 November. View ight schedules on our website www.alsiano.com.

Venue: Messe Frankfurt Hall 8.0 / 9.0 / 9.1

FoodNews Applications
Baobab fruit pulp can be used in product formulations to provide nutritional fortication, avour enhancement, viscosity and texture modication, and as a source of dietary bre and nutrients. Applications could include: Soft drinks and beverages (due to the presence of reducing sugars, organic acids, vitamins, minerals, proteins and ash) Snack bars, breakfast cereals, biscuits and snacks Natural fruit smoothies Health supplements Fruit llings, jams sauces, puddings and desserts Baking products Thickener (due to pectin content) Flavour and avour enhancer

No. 19 June 2009

products using baobab fruit pulp. For smoothies, the optimum level for using baobab fruit pulp would be between 6-8% by weight fruit pulp (610 g of baobab fruit pulp in 100 g smoothies). For cereal bar products, between 5-10% of baobab fruit pulp should be used. That gives fruit bars with good avour and chewy texture (10-15 g in a 100 g fruit bar and similar food products).

Alsiano

Source: PhytoTrade Africa & Afriplex

Baobab is also called the tree of life

Product format
Baobab fruit pulp is available in the following formats: 1. Natural: a milled and sifted, freeowing light colour powder 2. De-pectinised extract: a freeowing depectinised powder, water-soluble and clear in solution Article 167

Baobab fruit pulp African traditional uses

The round, green fruit contains a cream coloured powder in which many small brown seeds are embedded. This naturally desiccated powder is the fruit pulp. Baobab fruit pulp has a long history of traditional use in Africa. Most commonly, it is eaten raw as a snack or mixed in with other foods as a avouring. Its tangy tart avour makes is especially popular with children and is used to make a refreshing cool drink widely consumed across the continent.

Studies carried out by Leatherhead Food International, UK, indicate the optimum levels for food and drink

Baobab fruit pulp nutritional values (in 100 g)

Carbohydrates Proteins Lipids Water Energy Fibre Total sugars Reduced sugars Total pectin Ascorbic acid (vitamin C) Thiamine Riboavin Niacin Calcium Magnesium Phosphorous Iron Zinc 73.7 g 2.7 g 0.2 g 8.7 g 1290 KJ (308 Kcal) 8.9 g 23.2 g 18.9 g 56.2 +/- 0.9 g Range 175-445.4 mg (average 306.2 mg)* 0.62 mg 0.14 mg 2.7 mg 335 mg 167 mg 76.2 mg 2.7 mg 1.0 mg

*Recommended Daily Allowance (RDA) of ascorbic acid is 75 mg for women and 90 mg for men

FoodNews

No. 19 June 2009

Alsiano

Novel phosphate technology for meats

Reduce sodium, preserve the colour in white meats and avoid colour variation like tiger striping these are some of the benets that can be achieved by using the various specialty phosphates developed by Innophos
Reduced sodium is another nutritional goal that Innophos has addressed. Use Curavis So-Lo 93 to achieve good binding, minimal avor impact and 93 percent less sodium from the phosphate ingredient. Innophos also has obtained USDA approval for a new phosphate for use in meats. StabilColor contains trisodium pyrophosphate, a neutral pH pyro with good functionality and excellent solubility of 21%. Because of its lower pH, StabilColor is ideally suited to avoid color variations such as tiger striping in bacon and other injected meats. In hot dogs, StabilColor extracts soluble protein that binds fat and ColorSure moisture, yet it does not slow down color VersaCAL formation. Meat processors must optimize their products to win over their target customers, says Russ Kemp, Innophos Vice President of Research & Development. OptiBalance is another innovative phosphate blend for processors who are looking to balance good yield, appearance and avor. With a pH of 8.6, OptiBalance is often the choice for a wide variety of meats such as deli ham, marinated pork and roast beef. Another function is to avoid warmedover avor caused by oxidation, says Brotsky. The phosphates in OptiBalance tie up iron in the meat that causes oxidation. OptiBind is a premium phosphate blend that is designed to achieve high moisture and protein binding, especially for extended products. As a consequence of its abundant pyro content, OptiBind achieves high yields, less purge and improved piece-to-piece binding (see graph). We consider ourselves to be meat solution providers, says John Toczek, Business Manager for Innophos. Prototypes of new phosphate blends are developed at our R&D facility in Cranbury, NJ, which includes application labs and a meat pilot plant. Article 168
- to avoid unnatural color - calcium phosphate, 37% calcium content - to preserve colour

By Innophos As the leading North American manufacturer of specialty phosphates, Innophos emphasizes innovation. For instance, ColorSure is designed to provide juicy, tender turkey breast without sacricing the natural white color that consumers associate with turkey breast. Alkaline phosphates commonly used can cause grayish colour and a soapy avor in white meats, says Gene Brotsky, meat specialist for Innophos. Sodium Tripolyphosphate (STPP) with a pH of 10 will produce good yield, but with unappetizing colour. ColorSure with a pH of 8.1 can avoid unnatural color while still providing typical phosphate enhancement. For whiter appearance in ground poultry, consider a novel approach: Innophos has obtained USDA approval to use VersaCAL calcium phosphate to preserve color independent of functional phosphate regulations. Using ColorSure and VersaCAL restores a lighter color (higher L value) to chicken dark meat compared to alkaline STPP. VersaCAL can be labelled as calcium phosphate and its 37% calcium content can support a calcium claim when the meat product is used as a component of a meal.

Curavis So-Lo 93 - 93% percent less sodium from the phosphate ingredient - good binding - minimal avour impact StabilColor OptiBalance - to avoid colour variations (tiger striping) - phosphate blend for good yield, appearance and avour - to avoid warmed-over avour

FoodNews

No. 19 June 2009

Alsiano

Encapsulated ingredients for baked products

TasteTech, a manufacturer of encapsulated ingredients and avourings that survive processing, offers a wide range of products for the bakery industry
appearance and texture and no supermarket or caf can afford to display soggy-looking goods. If they dont make the product fresh each day, like the craft baker, they could have a problem. But encapsulated sugar coating looks as fresh and natural on the products as the day it was made.

TasteTech processes
CR100 Encapsulation System Fat encapsulation of liquid and powders Vegetable fat-based system, which releases at 60C (typically) Contains up to 60% of the active ingredient Ideal for food acids, intense sweeteners, avourings and key ingredients such as sorbic acid Presented as a ne powder, ideal for uniform incorporation into powder blends, dough, batters, sauces, tablets and gums CR300 Encapsulation System Fat encapsulation of larger crystals/particles Vegetable fat base system, which releases at 60C (typically) Rain-coat process, typically contains 80-97% of the active ingredient Ideal for granular materials such as food acids and sugars Flavourings Available as a liquid, spray-dry powder or fat encapsulated powder depending on application Natural and synthetic options available Article 169

Consistent quality with time-sensitive products

Besides avourings, TasteTech offers a range of encapsulated ingredients. One application for encapsulated ingredients is time-sensitive products such as a scone or batter mix which could contain encapsulated bicarbonate or soda or baking powder. Since the baking powder is encapsulated, the last batch made will be the same quality as the rst because the baking powder is only released when baking reaches a certain temperature.

By TasteTech Founded in 1992, TasteTech Ltd is a pioneer of encapsulation technology, specialising in encapsulated food ingredients and natural avourings. TasteTech has a comprehensive portfolio of products and is particularly strong in bakery and confectionery.

Encapsulated avourings for bakery

TasteTech offers all kinds of encapsulated avourings for baked products in either natural and nature identical form. It all depends on how much you are willing to spend on the taste of your products. You can, for instance, buy cinnamon derived from cinnamon leaves, cinnamon bark, or create from avouring ingredients synthetic or natural. The next step is to encapsulate your chosen cinnamon in a water-soluble coating or fat and you will have a high quality cinnamon avouring that not only survives processing but also keeps its intensity throughout its shelf life. Other popular avourings for bakery include chocolate, strawberry, various sweet avours, cream, butter, vanilla and even an encapsulated sugar! A next-day doughnut, where the sugar has all-but-disappeared and melted into the product, might not affect avour, but it will certainly affect the

Mould inhibition with encapsulated sorbic acid

Another use for encapsulated ingredients is as a mould inhibitor and one of TasteTechs most popular products is encapsulated sorbic acid. In its natural form, the sorbic acid inhibits yeast growth. By encapsulating it for use in a bread mix, it is not released until the yeast has ceased activity, which is when it reaches a baking temperature above 60C. During trials at Campden BRI food research, it maintained loaves mould-free for 14 days. In addition, encapsulated sorbic acid also eliminates the need to spray with potassium sorbate a technique used in the manufacture of long-life bread requiring specialist production lines. Some bakers prefer to use calcium propionate, also a mould inhibitor, but bakers need to use 30% more yeast, because a percentage is destroyed.

What is encapsulation?
Encapsulation is the process by which microscopic particles of avour or active ingredients are surrounded by a shell or coating of a protective material, allowing them to pass through processing, storage, baking/cooking and even digestion, and deliver their properties when the coating is broken down. Encapsulation can therefore enable the delayed release of ingredients and avours, which allows manufacturers to achieve longer-lasting taste.

FoodNews

No. 19 June 2009

Alsiano

Roquette launches SweetPearlTM: the sweetness of inspiration

Todays consumers demand not only high levels of quality and eating pleasure from their food they also expect it to safeguard their health. SweetPearl meets these demands
By Roquette Food Business Unit SweetPearl is a bulk sweetener produced from naturally occurring compounds in wheat and maize, both of which are renewable sources. Naturally sweet, SweetPearl provides the foundation for product innovation; it improves nutritional value and intensies avour - all without any major change in recipe or manufacturing process. SweetPearl is dedicated to food applications, whatever the specication: expressing the profound longing to please others through my creations, just the desire to create emotions and the generosity of giving enjoyment. In order to succeed in this and aspire to perfection, you need to have the best products on the market: with maturity and experience, I have been able to develop my palate and recognise excellence this is when I discovered SweetPearl. A pleasure to use, SweetPearl has worked exactly like sugar with the added plus of its nutritional benets. Christophe Michalak, Winner of the World Pastry Cup 2005. Easy to adapt to any manufacturing process, SweetPearl is an ideal source of creativity, readily adaptable to recipes and consumer preferences. SweetPearl also helps reveal the avours of cereals and, with its own high taste and texture performance, opens up a new universe for the taste buds.

Chewing gum and confectionery coatings: long lasting crunchiness

SweetPearl coating offers longlasting crunchiness whatever the conditions and a wide range of innovative textures, such as the combination of a crunchy coating on an extremely soft centre an exciting two-fold sensory experience. SweetPearl coatings mean sustained avour-release enhanced fruit avours appetizing and crunchy drages, with perfect shapes and brilliant colours at all times
The world of SweetPearl: an example of Roquette service in action More than a product, SweetPearl is also a tailor-made ROQUETTE service to the industry, offering recipes, state-of-the-art technologies and product development assistance for each of your food innovations. ROQUETTE is the world market leader in the production of health ingredients derived from cereals, and the worlds largest and most experienced producer of maltitol. If required, ROQUETTE can also call on additional international expertise, e.g. trend-spotters, health specialists and food scientists.

Chocolate creation: adding innovation

SweetPearl is the ideal choice to inspire creativity and innovation, thanks to the easy way it adapts to any manufacturing process, whatever the chocolate product or avour requirement. Moreover, there is no need for additional fats and avouring. For smooth, subtle, sweet, creamy chocolates, SweetPearl offers unlimited possibilities that will reveal a products inherent aromas and character. Together with high texture performance, thats why SweetPearl chocolates are consumer favourites and approved by leading chefs. We nd inspiration all around us, in a discussion, in a shop window, on visiting a museum you have to open up to the world. I never stop

Enter the world of SweetPearl and discover a new dimension in avouring, wellbeing and creative potential
SweetPearl also helps to obtain all the benets of chocolate, like magnesium and polyphenols, with a reduction in sugars, calories and glycaemic response. SweetPearl enables up to 100% reduction in sugars and is safe for teeth.

Cereals in baking: releasing potential

SweetPearl unleashes all the nutritional benets of cereals e.g. energy, bre, etc. while reducing sugars, enabling it to offer nutritional optimization that fully meets the demands of international public health organizations.

Article 170

FoodNews

No. 19 June 2009

Alsiano

Nekutli and fair trade

Nekutli is an excellent example of how a good idea can prove fruitful both for the consumer, industry, company and worker. Apart from producing ingredients that are differentiated from the competition worldwide, Nekutli has meant an important step in the right direction to a better life for many Mexicans
In just a few years, Nekulti has made great accomplishments by generating a food industry sector based on principles of sustainability and fair pricing in Mexican regions which traditionally have suffered from great poverty. And what is even more: Nekutli produces ingredients that are differentiated from the competition worldwide by high quality. Organic certication Harvest assistance Technical assistance Housing improvement Educational improvement Commercial assistance Fair price and higher incomes from the honey water which is obtained from the agave plant Migration decrease Rescue of family union and community integration Keeping traditions and culture of ethnic groups Development of the community by using a sustainable production to add value to the raw material Living in a dignifying way Educational improvement Housing improvement

Securing the farmers a fair price

To pay the farmers a fair price for the honey water, a study is made per producer, taking the following variables into account: Quantity of land Quantity of plants harvested in this land Quantity of honey water litres extracted from these plants for a dened period. Quantity of honey water litres extracted from these plants for a dened period. The expenses per family are calculated in the same harvest period. These expenses cover the basic needs of food, education, healthcare and clothing and are then divided between the total amount of litres. This is to verify that the pricing paid to the producers really covers their living needs The Union of Cooperatives

Today, Nekutli is pioneers in the manufacturing of agave syrup and soluble bres from agave and is for the moment working on obtaining Fair Trade Certication. Article 171

Nekutli product line

Nekulti produces certied organic soluble bres and syrup derived from different varieties of agave. The farmers harvest the honey water aguamiel a juice prepared by the plant, and the honey water is then processed into e.g. certied organic agave syrup. The agave plant is used for production of organic soluble bres (Metlin and Metlos).

About Nekutli
Nekutli S.A. de C.V. is a Mexican corporation formed by groups of farmers and native American organizations who agreed to work under rules of fair-trading and promotion of organic farming. This group is comprised of agricultural member cooperatives and their manufacturing entity, Nekutli S.A. de C.V. Nekutlis associated member organisations represent over 60,000 farmers and operate in 17 states throughout the Republic of Mexico.

Social responsibility
Since the foundation of the company, Nekutli has provided to their local partners:

As an example, the Mexican region, Cardonal, has achieved the following, thanks to the Nekutli project:

FoodNews

No. 19 June 2009

Alsiano

The Alsiano Food team

key accounts
Katarina Furin
B.Sc. & Marketing Dipl. Sales manager E-mail: kf@alsiano.com Tel. dir.: +45 8230 0014 Mobile: +45 2711 3322

convenience food - drinks snacks & pellets - confectionery

Sren Eybye
Food Technologist Area sales manager E-mail: se@alsiano.com Tel. dir.: +45 8230 0018 Mobile: +45 2270 1016

meat & poultry - pet food

Ulrik Bank Pedersen
Food Technologist Area sales manager E-mail: ubp@alsiano.com Tel. dir.: +45 8230 0004 Mobile: +45 2270 1004

baby food - dairy - ice cream fruit preparations

Steen Heg Larsen
Food Technologist Area sales manager E-mail: sl@alsiano.com Tel. dir.: +45 8230 0016 Mobile: +45 4073 8441

bakery
Kristian Hansen
Food Technologist Area sales manager E-mail: kh@alsiano.com Tel. dir.: +45 8230 0012 Mobile: +45 2270 1003

sales support
Irene Schaffalitzky de Muckadell
Sales assistant to Ulrik & Sren E-mail: is@alsiano.com Tel. dir.: +45 8230 0011

sales support
Tina B. Nrgaard
Sales assistant to Steen

sales support
Tina Johansson
Sales assistant to Katarina, Kristian and Tage E-mail: tj@alsiano.com Tel. dir.: +45 8230 0024

Changes in the Food Team

Tage Kusk will now be focusing his time 100% on Chewycoat. This means that Sren Eybye will take care of all confectionery customers, taking over where Tage left. chewycoat
Tage Vedsted Kusk

E-mail: tn@alsiano.com Tel. dir.: +45 8230 0023

logistics

logistics

Bente Mrkv lgaard

Logistics assistant E-mail: bm@alsiano.com Tel. dir.: +45 8230 0001

Christa Brgesen
Logistics, key accounts E-mail: cb@alsiano.com Tel. dir.: +45 8230 0002

Food Technologist Business dev. manager

E-mail: tk@alsiano.com Tel. dir.: +45 8230 0005 Mobile: +45 2095 1230

TRAVEL WITH ALSIANO TO FI EUROPE 2009

Book now on www.alsiano.com