The Collagen Peptides Smart Technology (ST) by Gelita is a range of enhanced proteins that provides both physiological and technological functionalities.
These improve process performance, namely less dust during handling, fewer clumping issues during dissolution, improved wettability and higher bulk densities. For manufacturers, these help to enhance production, optimise machinability, and provide the ability to develop new and exciting products.
Potential applications include the fortification of clear, high-protein gummies with a protein content of up to 35 percent, and as a nutritious binding agent in cereal bars or coated products. The range is also non-allergenic and can be used to achieve a clean and clear label.
The health and wellness trend is still going strong globally. Scott Nykaza, president and chief operating officer, Kalsec, gives his opinion on what ingredients will be popular in 2017 and what manufacturers can expect this year.
Ralf Schäffer, executive director at Sollich, gives his opinion on which ingredients and consumer demands will continue to be popular this year.
Arla Foods Ingredients has launched a new range of clean-label, dairy-based solutions for the foodservice sector. The solutions available are: cake topping, cooking cream, bake-stable cream cheese and cheesecake cream cheese.
Produced with dairy proteins, they are higher in protein and lower in fat, calories and carbohydrates than standard equivalent products. They are also easier to handle, have added stability, improved texture, and provide a great taste. As such, they can easily be customised with colours, flavours and inclusions as required to create a variety of products.
The solutions are healthy, convenient and clean-label, and can be supplied as they are or tailored to meet specific requirements.
Gluten-free products, previously positioned only for gluten-intolerant consumers, are often perceived as less tasteful. However, with new production processes, companies are now enlarging the spectrum of gluten-free products with those that taste similar to traditional plain flour products. By Pascal Philibert, managing director, Philibert Savours
A new study shows that natural gum like gum arabic (GA) can be used to improve the functionality of tapioca starch without impacting clean label claims.
In food and beverages, colour plays a decisive role as it communicates taste, recognition and quality expectations. Colouring foods, or colours made from fruits, vegetables and edible plants can be used to give colour to a wide variety of applications. By Victor Foo, general manager, GNT Singapore Private Limited
Beneo has launched Remypure, a functional native rice starch that has high stability during processing and performs well even under harsh processing conditions such as low pH, high temperature or high shear. It can therefore suit applications that undergo demanding processing conditions including retorted sauces, baby food jars, dairy desserts, and fruit preparations.
The rice starch has a clean taste, and improves both shelf-life stability and texture of products. Available in a range of variants, it can meet customer requirements for creamy or soft textures.
In addition, the thermal production process for the rice starch is entirely natural, qualifying it for a natural and clean label status, which manufacturers can use to appeal to and cater to consumer demands.
According to a research by Ingredion, about a third of consumers actively look for clean label claims, and seven in ten consumers say these claims influence their purchasing decisions of dairy and bakery products.