Browsing: Ingredients

REB M STEVIA LEAF SWEETENER APPROVED

Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, announced the Singapore Food Agency added Reb M Stevia leaf sweetener to the list of permitted food additives.

Reb M is a non-caloric stevia sweetener that provides sweetness with a clean, sugar-like taste and enables food and beverage manufacturers to reduce sugar, without sacrificing taste.

Reb M stevia leaf sweetener is a non-caloric, high-purity stevia sweetener with a clean, sugar-like taste, without the bitterness associated with some stevia sweeteners. The unique production process starts with the stevia leaf and uses a patented bioconversion process to achieve high quantities of Reb M, economically unattainable from traditional stevia extraction methods. Reb M was commercialised in 2017, achieved Non-GMO Project verification, and has been approved in many regions around the world.

 

NEW ORGANIC STARCH MADE IN ASIA PACIFIC A FIRST FOR INGREDION

Ingredion, a global provider of ingredient solutions, has announced the launch of Purity Bio starches.

Comprising Purity Bio 301 organic tapioca starch and Purity Bio 805 organic rice starch, the new range improves viscosity for a smooth and creamy mouthfeel in liquid-based food and drink applications, while also supporting a clean and fast flavour release. Organic and gluten-free, it is also ideally suited for use in products with corresponding on-pack claims.

The introduction of Purity Bio is tailored to meet the needs of customers in the Asia Pacific region, both in terms of product development and operational efficiency.

“Not only does the new range offer the technical functionality to elevate product textures across applications, its organic certification also enables manufacturers to capitalise on demand for clean and ethically produced products. When it comes to the baby food category, for example, where the organic platform is driving growth Purity Bio range of products is the ideal option to create products with both the smooth texture and clean label consumers prefer,” says Valdirene Licht, senior vice president and president, Asia-Pacific.

“In addition, by providing manufacturers with a local source of organic starch – as opposed to a US or EU supply – we are able to shorten delivery, turnaround and response time by around a third or more.”

HONEY OF A PRODUCT – ‘BLACK LABEL’

Midlands Apiaries, a New Zealand producer of genuine Mānuka honey, has announced its affordable ‘black label’ brand, Mount Somers, is set to be sold in New World supermarkets across the country for the very first time.

Discerning honey lovers who appreciate fine gourmet spreads and ingredients, can now enjoy uniquely distinctive honey flavours, and more new additions for a wholesome taste experience. The launch marks an introduction of the largest selection of one-of-a-kind flavour profiles in the honey industry. Naturally produced and in their raw form.

Mount Somers will enter the retail market with six delicious new flavours including vanilla, caramel, orange, lemon, lime, and ginger. These decadent treats offer a sweet lovely taste, naturally produced and processed refined sugar free. Mount Somers’ newest range also includes ‘Cook and Bake’, a convenient option dedicated to passionate home bakers and chefs. The new exciting range also extends to offer Mānuka monoflorals in UMF 5+ and 10+, Rata, raw Kamahi honey, Forest Dew and Clover

Differentiating itself from the likes of high in artificial processed sugar spreads, the new Mount Somers range is guilt free and natural, without losing any sweet flavour. The unique and special thing about honey, especially the Midlands range, is that instead of being filled with nasties like sucrose which is refined and processed, the Mount Somers range is only full of natural sugars, not to mention the feel-good versatile properties that are part of the Mānuka experience. This new range of flavoured spreads is set to be ideal for baking, in hot drinks or on toast in the morning.

Variety: The spice of NZ food life

As I take the helm of NZ Food Technology for a period of time, I’m excited at what the future landscape of Kiwi food is about to bring.

Pressure to produce more per acreage – in my view – is a great thing, opening up fresh opportunities for New Zealand food and beverage manufacturers. The flow-on effect in terms of contribution from businesses outside of the actual food/beverage manufacturer is what NZ needs to get ahead. We need to produce, more. An opportunity for one business in the making of a product provides work for many other businesses that are able to contribute to the source business/project being a success – from ad agencies to engineers.

Hot topics and trends in food and drink are popping up everywhere. Evolution is on an exponential curve. In this issue we talk about new proteins, market trends and the likes… and you can add that to the previously well documented opportunities within food and beverage markets: legalisation of hemp seed as food, the rise of insect power, super powders, fermented foods, raw and more. Health will be huge in 2019 and beyond.

It’s our job at NZ Food Technology to present you with such opportunities and to put you in touch with innovative suppliers of ingredients and machinery, services and solutions to ensure your business has access to all it can to be that success.

Myself, I’m off to eat a Brazil nut for my selenium fix. But just one.

Greg Robertson

Publisher

When Chocolate Ain’t Chocolate

Stephanie Seege is on a crusade. Her date-sweetened chocolate range suitable for vegans, people with allergies, intolerances, religious requirements and diabetics has been blocked by EU law from being called chocolate… and she’s doing something about it.

kAAKAO is what most people would call heaven-sent.stephanie seege

A chocolate that looks like chocolate, tastes like chocolate and melts in your mouth like chocolate but with only 25g of sugar per 100g, with a low glycemic index and as little naturally occurring sugar as in one medium-sized green apple… it makes eating indulgently almost good for you.

When frustrated Nordchocolate Oy founder Stephanie Seege – dogged by food intolerances her entire life – decided to make her own sweet products for restricted diets, she knew there was a way to make highly indulgent chocolate that tasted the same or better than what was already on the market – but free from traditional sugar, allergens and other ingredients. And that became the Finish food technologist’s downfall.

The new chocolate is made with cocoa, cocoa butter, coconut milk and dates. Those ingredients seem traditional, but the combination hasn’t been used in chocolate-making until now.

According to European legislators, the name ‘chocolate’ is by definition a combination of cocoa and added sugar. Whilst dates contain naturally occurring fructose and glucose, they are not considered sugar and therefore kAAKAO is not chocolate. Seege is outraged.

“An organic chocolate bar made with four premium ingredients that can’t be called chocolate?! It’s a great example of how confusing current food labelling laws are,” she says. “How are consumers supposed to understand what we make? We want to change that.”

So she decided to make kAAKAO a leading light in driving revisions to the EU laws, which presently constitute what she calls a challenging barrier to the market.

“The laws are also prohibitive to consumers’ demands for healthier choices,” she says. “Experts and factory owners said it was impossible to create a chocolate sweetened with dates. Years were spent developing the recipe and sourcing new ingredients. I’m not going to lie to you – people scoffed, they laughed, they told me it couldn’t be done, because no one had. It took some experimentation, some mixing and remixing of ingredients. Blending and re-blending until I got my confection to perfection.”

The code was finally cracked together with a Swiss partner, thus breaking tradition in the art of chocolate making and paving the way for a new ‘not-chocolate’ category.

The impossible turned possible – creating the same chocolatey taste and texture that people are used to, but without using any traditional sugar and by rethinking all the remaining ingredients as well.

UK-based Seege says it is vital to raise awareness around food labelling and to teach consumers how to decipher what they are about to eat or buy.

She will use her brand’s legal problems to showcase the issue.

“We are currently trying to create change with the help of media,” she says. “A while back, we tried changing our tax class, arguing that we shouldn’t be taxed as chocolate if we can’t call our product that. It wasn’t well received. Therefore, we are creating buzz around the ridiculous situation by getting people talking about it and raising awareness around food labelling laws. If people start understanding how confusing they are, we hopefully will push legislators to rethink the current laws.”

www.kaakaochocolate.com

Cornish Kern from the UK named World Champion Cheese 2017

cheese5Cornish Kern, an alpine-style cheese made by the UK’s Lynher Dairies Cheese Company, has been crowned World Champion Cheese at the 30th annual World Cheese Awards, after just a few years in development. This buttery medium-hard cheese, with a deep aroma and caramel notes, rose to the top among 3,000 entries that were judged in a single day at Tobacco Dock in London on Friday 17 November. The 30th anniversary edition of the awards formed part of this year’s Taste of London Festive Edition and saw entries from a record breaking 35 different countries.

The winning Cornish Kern now takes its place in the history books alongside previous champions of the largest cheese-only awards scheme on the planet, having impressed the World Cheese Awards’ international panel of experts at every stage of the judging process. Cathy Strange, global executive coordinator for Whole Foods Market in the USA, championed the cheese during the final round of judging, describing the cheese as: “Visually stunning, with its standout dark rind and the quality of milk is really evident in this cheese. It has an amazing age and a complexity, which keeps on coming. This is a super cheese and I would be glad to have it on any table.”

The rest of the International Super Jury, representing nations including Australia, Canada, Japan, Mexico, Norway and South Africa, concurred, awarding Cornish Kern the highest score of the final judging stage.

Sarah Barnes, technical manager at Lynher Dairies Cheese Company, who collected the award in London, explains; “I’m on top of the cheese world! Throughout the course of the day our Kern went through so many layers of judging, going from 3,001 to 66, to the top 16 and then World Champion and the judges said some wonderful things about our cheese. Cornish Kern is a new concept so to see it come to this is so exciting for the company, and a great start for this cheese’s career.”

Cornish Kern was awarded 75 points out of a possible 80 by the Super Jury of 16 judges, just ahead of an Italian Blu Di Bufala made by Quattro Portoni Caseificio in second place with 69 points. In joint third, were an Austrian Capellaro from Almenland Stollenkaese and a South African Dalewood Huguenot made by Dalewood Fromage, both scoring 67 points.

John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, commented: “The competition was immense this year, with more nations represented than ever before, so bravo to Lynher Dairies for taking the top gong on this truly international stage. Cornish Kern is a perfect example of cheesemaking at its finest, so it’s wonderful to see this small team receive such recognition for their craft and a heartfelt pat on the back from the global cheese community. Taste of London Festive Edition has provided a wonderful backdrop for us this year, with some of the finest food and drink around under the same roof as the world’s best cheese, and it has given us great pleasure to return to London to celebrate three decades at the heart of the cheese world, before the World Cheese Awards sets sail again for pastures new in 2018.”

Entries made their way by road, rail, air and sea, via 12 consolidation points located in every corner of the globe, which channelled cheeses into London from nations including Australia, Bosnia and Herzegovina, Columbia and South Africa. The 230-strong judging panel brought together more nations than ever before, representing six continents and 29 different countries, from South Africa and Japan to Mexico and the USA, to taste, nose and grade all 3,001 cheeses in a single day, giving Bronze, Silver, Gold and Super Gold awards to winning cheeses.

With the top 16 cheeses selected, the audience then gathered at Taste of London Festive Edition to watch the International Super Jury debate the world’s best cheeses. Made up of top names from the global curd community, featuring cheese makers, buyers, retailers and writers, including Roland Barthélemy, President of Guilde des Fromagers in France, Norwegian cheesemonger Siri Helen Hansen-Barry, Claudia Bowman from McIntosh & Bowman Cheesemonger in Australia and Mary Quicke from Quicke’s in the UK, the final panel made their cases for their chosen cheeses live on World Cheese TV, before crowning this year’s World Champion Cheese.

Look out for further announcements of this year’s special trophy award winners later this week.

Taste of London Festive Edition took place at Tobacco Dock in London from 16-19 November. For more information, visit https://london.tastefestivals.com.

World Cheese Awards 2017 – the background

  • The World Cheese Awards is organised by the Guild of Fine Food
  • 2017 was the 30th anniversary edition of the competition, marked by events including The Cheese Bar serving a special Macaroni Cheese dish at Taste of London Festive Edition and award-winning gelato maker, Swoon, unveiling two limited edition cheese flavours, both using previous World Cheese Awards winnersTop of Form
  • The planet’s biggest ‘cheese-only’ competition – no yoghurt, cream, butter or other dairy
  • 3,001 cheeses from 35 different countries entered – including Australia, Austria, Belgium, Bosnia and Herzegovina, Brazil, Canada, Colombia, Croatia, Cyprus, Denmark, Estonia, France, Germany, Greece, Guernsey, Hungary, Ireland, Italy, Luxembourg, Mexico, Netherlands, Norway, Poland, Portugal, Romania, Serbia, Slovakia, Slovenia, South Africa, Spain, Sweden, Switzerland, Turkey, the UK and the USA
  • 230 judges from across the globe travelled from 29 different countries to nose, taste and grade the cheese
  • Judging broadcasted live on World Cheese TV
  • A Super Jury of 16 judges decided the final winning World Champion Cheese

How the judging works
Judges work in teams of three or four, identifying any cheeses worthy of a bronze, silver, gold – or no award. They are looking at the rind and the body of the cheese, its colour, texture, consistency and, above all, its taste.

Each of the 66 teams then nominates one exceptional cheese as the Super Gold from their table. These 66 cheeses are the best in the world and are judged a second time by the Super Jury of 16 internationally recognised experts, who will each select a cheese to champion in the final round of judging.

The Super Jury then debates the final 16 in front of a live consumer and trade audience, before choosing the World Champion Cheese live on World Cheese TV, with cheese lovers across the globe tuning in for the drama.

For further information, please contact any of the following:

Sam Brice at Freshly Ground PR
+44 (0) 7961 635960
[email protected]
Amy Brice at Freshly Ground PR
+44 (0) 7717 893123
[email protected]
Tortie Farrand at the Guild of Fine Food
+44 (0) 1747 825200
[email protected]
www.gff.co.uk/wca

Taste Festivals
Taste Festivals will be hosting 20 restaurant festivals in 2017, setting a new benchmark for food and drink events worldwide. Taste Festivals is owned by IMG Culinary, a division of the Events and Federations business unit of IMG Worldwide, the global sports, fashion and media company. All information is correct as of the time of release.

November 2017 

GERMAN GIANT LEADS THE WAY

GELITA_1Gelatine, collagen and collagen peptides are natural ingredients, and that is why pure natural products manufacturer GELITA AG attaches great importance to the responsible use of natural resources.

The German giant – which last year achieved a turnover of $1153m – has recently produced its second sustainability report in its goal to combine economic success with ecological and social responsibility. “We are highly committed to the environment, and sustainable action is deeply rooted in our corporate philosophy,” chief executive Dr Franz Josef Konert says. The company is the world’s foremost innovator and producer of collagen proteins, with 21 plants spread across all five continents. Its collagen proteins are used as gelatins in food and pharmaceutical products, and the company invests in new energy-saving technologies and improved production processes on a regular basis. Some measures in the report include the recovery of water from production, the use of electricity from renewable energy sources, and the utilisation of residues from gelatine production as compost.

It also presents the development of some important key figures – for example, despite an increase in production volume, the energy consumption, quantity of fresh water used, wastewater volume and emissions such as the greenhouse gas carbon dioxide (CO2) have all reduced. GELITA marketing and communication head Michael Teppner says in addition to the continuous improvement of production processes, the company also focuses on the development of innovative products. “The quality of our products also helps to conserve natural resources, such as when they are used in fertilisers or detergents, and they contribute to health and well-being.” When processing animal raw materials (by-products of meat production such as cattle hide or pig skin) for gelatine and collagen peptides, the issue of fats, functional proteins and minerals also arise.

GELITA has developed complex processes to produce quality products from these materials – fertiliser, animal feed or biofuels, for example. “Our modern manufacturing processes mean that the raw materials are almost completely utilised in a sustainable and efficient way,” Teppner says. Sustainable economic management also includes dealing with employees in the right way. Occupational health and safety are top priorities at the company, such as improving work processes or investing in safe facilities.

The company has a continual decline in the number of work-related accidents at its sites, despite an increase in the number of employees globally. Social commitment does not end at the factory gate: in 2016, the company supported 96 projects worldwide, ranging from sporting events and aid for socially disadvantaged people to educating young people. The commitment includes cooperation with schools and study trips or music lessons for talented children and youngsters. “Sustainable commitment at GELITA, however, means more than just material support. Our employees themselves get actively involved in providing help”, Teppner says. www.gelita.com

CHOCOLATE TREAT A HIT

Cadbury New Zealand’s temporary relaunch of Caramilk – first available in 1994 – has been an unprecedented success here and in Australia for the company, with desperate Aussie Caramilk lovers paying upwards of $NZ42.50 for one $NZ3 block on Ebay. The limited edition relaunch has also spurred a petition over the ditch for the chocolate – a solid bar made of blended caramelised white chocolate – to be made available again in Australia, with petition founder Trent O’Toole saying, “Cadbury New Zealand have struck gold while many Aussie men-children like myself look on through tears of jealousy. After a night crying in my sleep as I lay in a foetal position, I woke up with a newfound purpose. It’s time for Cadbury Australia to sit up and take notice!” The chocolate, made by cooking milk and sugar together and blending it with cocoa butter – has been available for a month, after a successful five-year Facebook campaign by Caramilk lovers. It has now sold out across the country. The launch coincided with the company calling on local manufacturers to take over production of Jaffas, Pineapple Lumps, Buzz Bars and other Kiwi treats, as manufacturing at the Dunedin Cadbury plant will finish next year.

VANILLA SUPPLIES SHORT IN NEW ZEALAND

vanillaWe may not have heard much about Cyclone Enawo in New Zealand, but the influence of the severe weather system that struck Madagascar earlier this year has certainly had a profound impact on the vanilla industry and those wanting to buy it here.

In March, the cyclone struck Madagascar’s north-eastern areas at speeds of up to 300km per hour, and decimated the crucial vanilla industry there. More than half of the homes were destroyed, 78 people were killed and two of the largest vanilla-producing areas were flattened.

As a result, the price of vanilla has soared in the wake of the eastern African country’s grappling with damage wrought by the cyclone. In fact, the industry is in crisis, and there is a severe shortage of vanilla beans across the globe…something that Formula Foods here in New Zealand is warning local vanilla buyers about as it attempts to stretch out its limited supply of the resource.

Vanilla pods grow from tropical vines, which take around three years to mature and produce beans. The cultivation process is a strenuous procedure, with each vanilla orchid hand-pollinated within 12 hours of flowering. Once the bean develops and is picked, it is dried for up to six months before it can be used to produce vanilla extract.

Madagascan vanilla beans – known as Madagascan Bourbon Vanilla – are reputed to produce the best vanilla extract in the world. Unfortunately, the cyclone has had significant implications for the production of the world’s second most expensive commodity after saffron.

Formula Foods says the crisis – made worse by increasing demand internationally – means the price of vanilla beans has increased substantially, with pods trading at an all-time-high of $600 per kg. Madagascan vanilla’s pricing has also increased massively.

The company currently has a limited supply of Madagascan Bourbon Vanilla extract, and is now supplying it and vanilla natural blends in quantities suited to assist as many customers as possible and to stretch the supply as far as it can. “Formula Foods is determined to continue our efforts to offer competitive pricing for all our flavours,” the company says. “We have developed alternative options to co-incide with the recent vanilla price increase.

“The natural vanilla extract blends are significantly less expensive than the extract, and can be used as a bridge product until vanilla extract is available at more affordable prices. Pricing of vanilla extract is still likely to rise, as any price reduction is far away and only subject to the supply of good quality beans.”

FONTERRA MAKES SPLASH AT CHINA’S LARGEST FOOD INGREDIENTS SHOW

milkFonterra’s NZMP dairy ingredients business has made a splash at China’s largest food ingredients trade show in Shanghai, launching three dairy ingredients and bringing New Zealand’s dairy story to life for customers through a 360° immersive virtual reality experience.

One of the world’s foremost food ingredients events, the three-day Food Ingredients China 2017 event attracted more than 100,000 customers from all over the world. Fonterra announced the launch of NZMP Gold Whole Milk Powder for UHT, NZMP Cheese Powder and NZMP Butter Concentrate products at the event.

Fonterra president NZMP Greater China, South and East Asia Teh-Han Chow says the ingredients have been developed in response to strong customer demand for innovative, high quality dairy nutrition solutions. “China is an important market and it was great to launch the ingredients at Food Ingredients China, with many of our key Chinese customers in attendance.” NZMP Gold Whole Milk Powder for UHT helps customers improve manufacturing efficiency for UHT milk products by reducing the rate of product fouling and improves shelf-life stability, while delivering a natural, creamy flavour.

NZMP Tasty Cheese Powder is made from natural cheese, milk solids and other functional ingredients and is specifically formulated to deliver a consistent full-bodied cheddar cheese flavour and functionality that can be used in a variety of convenience applications such as pasta and sauces, home meals and dips. Butter concentrate, made from cream and milk fat, is a natural ingredient that can be used in a wide range of food products, bringing a concentrated caramelised aroma and taste to foods. Visitors to the NZMP stand were invited to participate in the virtual reality experience, using a headset to follow the journey of New Zealand dairy from its farm origins through to the shipping of NZMP ingredients to overseas markets.

Chow says that NZMP has been quick to use the cutting-edge technology, which is only just entering the mainstream as a communications tool, to bring the Fonterra dairy story to life. “We are always keen to use new technology to expand the way we connect with our customers and enable them to see for themselves how NZMP transforms farmers’ milk into world-class dairy products for customers around the globe.” Visitors were also invited to taste food samples made with NZMP products such as cheese, milk powder, cheese powder and milk proteins. “Fonterra has a long history of partnering with Asian food and beverage companies, and participating in the Shanghai event was a great way to share the company’s expertise in science and innovation with the region,” Chow says.

GLUTEN-FREE BOOST

Veronique_Cremades_and_Bill_EnglishA new multi-million-dollar Nestlé facility opened at the company’s Cambria Park factory in South Auckland will both expand the availability of gluten-free products in New Zealand and create new export opportunities for Maggi and Docello food service brands.

The advanced controlled production facility, created in response to surging demand for gluten-free products domestically, will increase the site’s annual $60m exports, and the company says robust quality assurance systems will mean unlocked new potential of offerings. New Zealand’s chief executive Veronique Cremades says the international research and development programme will now allow Nestle to create high-quality gluten-free products that taste great and maintain texture. “Careful product development means a wide range of products will be made gluten-free, including a selection of Maggi products sold in supermarkets for at-home use, and a wide range of Maggi flavour boosters, recipe bases, gravies, sauces, soups and Nestlé Docello dessert mixtures used in professional food service,” she says. For the one in 100 New Zealanders diagnosed with coeliac disease, a strict lifelong gluten-free diet is essential, and Nestlé professional country manager Eleni Gonzalez says gluten-free products are also increasingly sought after in the hospitality sector. “Given the need for some people to eliminate particular foods or ingredients, together with an increase in other dietary preferences, food service and dining out-of-home has become more complex,” she says. “The chefs who are our customers tell us that a wider gluten-free range will remove the need for special menu items, saving money and time. While we have been increasing our gluten-free range for some years, capacity constraints have limited the range. This new facility gives us significant additional capacity, with room to grow.” Nestlé’s Cambria Park site has seen 55 years of innovation since it opened in 1962. Now the regional hub for Maggi, the factory produces Maggi and Nestlé Docello culinary products for home and food service, as well as a number of confectionery products.

 

DIET CAN TREAT DEPRESSION

diet-depressionA healthy diet including lean meats significantly improves depression and anxiety symptoms, a breakthrough study has found after a 12-week randomised controlled trial looking at the effects of a healthy diet in the treatment of the disorders. According to the Deakin study, a diet of wholegrains, vegetables, fish and lean red meats that spurns sweets, refined cereals, fried foods and sugary drinks shows simple dietary changes can be used as a possible treatment. The healthy diet is based on a modified version of the Mediterranean diet, and is higher in fat and lower in carbohydrates than current nutritional guidelines. Study author Felice Jacka says the diet recommends lean red meat three or four times per week, with a third of those eating healthy foods in the trial reporting improved mood and depression symptoms. However, dietitian Sarah Hanraham says obsessing over single nutrients can be harmful. “When we diet, we often put too much focus on cutting out certain foods, but this can lead to micronutrient deficiencies when we do not eat enough.”

https://tinyurl.com/hfsovjh

PINEAPPLE WASTE-TO-ENERGY PROJECT LEADS WORLD

Environmentally advanced technologies available in Australasia are helping transform effluent from crops from an environmental liability into a profit centre.

Environmentally advanced technologies available in Australasia are helping transform effluent from crops from an environmental liability into a profit centre.

Environmentally advanced technologies available in Australasia are helping transform effluent from crops from an environmental liability into a profit centre.

The anaerobic digestion technologies – recently applied to a major South East Asian pineapple producer – extract biogas from crop-processing wastewater streams to simultaneously raise water quality while generating methane to replace fossil fuels used in production processes. GWE says the technology involved in this case study applies not only to pineapple production but also to a wide range of Australian and New Zealand food industries, including livestock and horticultural operations dealing with fruit and vegetables, grain crops and any agribusiness with a biological waste stream.

The waste-to-energy project undertaken by the world’s largest integrated pineapple operation Del Monte Philippines has exceeded even the high effluent quality targets originally set for the job. The Global Water Engineering wastewater treatment installation at the Cagayan de Oro pineapple canning plant has achieved 93% organic pollution removal in its anaerobic reactors, producing in the process enough green energy (methane rich biogas) to power two 1.4 MW generating electrical power generator units or gensets.

Furthermore, the effluent from the anaerobic digestion step is polished in an activated sludge-type final treatment step to satisfy the local discharge effluent standards. The company – which accounts for about 10% of the world’s annual production of processed pineapple products – will benefit from environmentally clean electricity to replace fossil fuels typically used in electrical power plants.

And the waste heat from the gensets is also used to heat up steam boiler feed water, which is a further reduction of fossil fuel use in the factory, the company’s chairman and chief executive Jean-Pierre Ombregt says.

Del Monte Philippines processes more than 700,000 tons of pineapple and papaya a year to produce more than 100 food and vegetable variants, making it one of the largest producers, distributors and marketers of premium quality, branded food products for the US retail market through its affiliate DMFI, as well as private label products.

Ombregt says benefits of the company’s new wastewater and green energy plant mean that it can replace fossil fuels with green energy, and given the high prices of electricity from the grid (and the sometimes erratic supply), the plant will achieve rapid return-on-investment payback of around two-to-five years.

“The plant has substantially exceeded even the high environmental goals set by the company for the treating of more than 13,000 cubic metres a day of wastewater, or nearly five million cubic metres a year,” Ombregt says.

Process results are substantially better than the guaranteed levels of the project, with anaerobic effluent achieving ca. 40 mg/l COD (93% removal) and final effluent achieving 70 mg/l COD, or a further 83% removal.

“This is remarkable in an operation so large. In terms of the positive environmental impact and the virtually free electricity gains going straight to the bottom line, this is an exemplary project for food, beverage and agribusiness processors worldwide.”

Global Water Engineering’s anaerobic technologies have been successfully deployed on diverse organic and agribusiness waste streams produced by industries including food and beverage processing, starch and fermentation, pulp and paper, and many other types of agro-industry. The company’s New Zealand representative Michael Bambridge from CST Wastewater Solutions says applications here include meat, dairy, fruit processing and brewery production.

“Biogas from waste water is an outstanding source of base load power. As part of a renewable energy mix – complementing wind and solar generation, for example – electricity generated with biogas is highly reliable and consistent,” Bambridge says.

“As the major component of natural gas, methane is an environmentally attractive alternative to fossil fuels.”

The most recent study of Australasian business attitudes to environmental issues, commissioned by CST Wastewater Solutions, finds industry is convinced about the potential financial viability of sustainable energy and water initiatives, if sanguine about the failure rate in Australia and New Zealand so far, Bambridge says.

www.cstwastewater.com

INGREDIENT SOLUTIONS

Additive Solutions is a leading provider of ingredients to the food, nutrition, animal nutrition and rendering industries.

Additive Solutions is a leading provider of ingredients to the food, nutrition, animal nutrition and rendering industries.

Additive Solutions is a leading provider of ingredients to the food, nutrition, animal nutrition and rendering industries. Its customers can count on a reliable supply of high quality and effective ingredients because the company leverages its ingredients expertise and collective experience to find ingredients solutions that work.

Being part of the global Barentz network, Additive Solutions makes it a priority to excel in delivering outstanding ingredients and solutions for all product categories. Customers can count on its reliable supply of high quality and effective ingredients.

The company’s infant formula and dairy offerings include ARA/ DHA powdered and liquid encapsulates, nutritional oils and powders FOS/GOS, powdered OPO, fat soluble vitamins, colostrum, customised nutritional premixes, spray dried minerals, amino acids, probiotics, nucleotides and specialised dairy powders.

Broader dairy offerings also include an extensive range of Sacco cultures, probiotics, enzymes, protective cultures and dry film coatings for all cheese and yoghurt offerings.

Additive Solutions is also a leading supplier in the dairy, bakery, bar and cereal markets – including extruded and gun-puffed crisps and grains, natural soluble/insoluble and gluten free fibres, bake stable inclusions, cereals, bar layers, binding syrups/sweeteners, lecithin, fruit and vegetable offerings, sweet and savoury sauce powders and new clean label natural antioxidants for rendering and fat-based applications.

Whether your business is bakery, cereals, confectionery, meat and fish, vegetarian, soups and sauces, snacks, savoury, drinks, dairy, health and wellbeing or infant nutrition, Additive Solutions has a complete portfolio of specialty and basic ingredients available.

Like no other ingredients partner, the company understands that you are constantly working on your product pipeline by developing innovations and improving your existing products – which Additive Solutions is able to support with its highly experienced staff, and Barentz product development and applications centres.

For all your customised ingredients needs, contact Additive Solutions to discuss its extensive product range and services. Call (09) 239 2266;
Email:
[email protected] or

FORMULA FOODS A WINNING RECIPE

At the forefront of traditional Kiwi favourite flavours and colours, Formula Foods Corporation has more than 29 years of servicing the food industry…and that’s why the company understands its clients’ needs.

At the forefront of traditional Kiwi favourite flavours and colours, Formula Foods Corporation has more than 29 years of servicing the food industry…and that’s why the company understands its clients’ needs.

At the forefront of traditional Kiwi favourite flavours and colours, Formula Foods Corporation has more than 29 years of servicing the food industry…and that’s why the company understands its clients’ needs.

With its manufacturing plant based in Christchurch, the company is always on hand to offer customers a wide range of services including customised flavours and colours, shelf life testing and unique FLAVRCOL pastes used in the baking industry, providing enhanced taste and unbelievable consistency without preservatives.

Formula Foods’ cutting edge technology and resources allow it to develop specific flavours for customer profiles both in New Zealand and for export markets. Its R&D team can produce flavours to advance any business, working hard toward bringing customers’ flavours to life and anticipating new trends within the food industry.

All sectors of the food and beverage industries are under increased pressure to rapidly develop and launch new and innovative products, and an essential aspect of product development is to set a suitable shelf life. Formula Foods uses effective and accurate techniques to accelerate product aging, verifying shelf life in a condensed time-frame, reducing time to market and the development life-cycle.

From Formula Foods’ perspective, it is now formulating exciting and promising new pastes for gelatos and concentrating on spray-dried powder flavours which will enhance any recipe.

Dried Fruit and Nuts A Winning Combo

Combining dried fruits and nuts in food is an international trend that not all New Zealand food manufacturers have capitalised on.

Combining dried fruits and nuts in food is an international trend that not all New Zealand food manufacturers have capitalised on.

Combining dried fruits and nuts in food is an international trend that not all New Zealand food manufacturers have capitalised on.

Dried fruits and nuts together add sweetness, texture and taste to a vast array of foods. Dried fruit is more layered and complex than fresh fruit and, combined with nuts, not only adds texture but offers an abundance of essential vitamins and minerals.

Nuts and dried fruits belong together. As an example, sweetened dried cranberries bring attractive points of colour, great taste, sweetness and a healthy profile. With the crunch and richness of walnuts, almonds or macadamias, they are an excellent combo for trail mixes, cereals, main meals, baked goods, cookies, desserts and much more.

Almonds or almond flour, for instance, adds a healthy alternative to white flour, is gluten free and creates opportunity to produce a value-added product line. Today, consumers are actively involved in managing their diets, increasingly looking for nutrient-dense foods to help support an overall healthy lifestyle. Almond flour easily transitions from traditional flour in recipes without compromising taste or texture, and offers a smooth mouth-feel and contains all of the health benefits of whole almonds – high in protein, fibre, antioxidants and healthy fats.

Food manufacturers can only benefit from the long shelf life and stability of dried fruits and nuts, compared to fresh options. When you consider the origins of dried fruits and nuts, and the fact they come from every continent, you will be adding global flavours, colour and texture to your food. By enriching products with this winning duo, you will create memorable flavours and give New Zealanders the opportunity to travel with their paletes.

The variety of dried fruits and nuts available in New Zealand is vast, therefore the opportunity for food manufacturers to create amazing combinations is huge. An excellent example of food combining is what bakers have produced with bread using seeds and grains to balance the flavour.

There have already been foods produced using combinations like chocolate, almonds and cranberries that create a unique flavour. Now is the time for New Zealand food manufacturers to let their creative juices flow, using dried fruit and nut combinations that will excite consumer’s taste buds.

Doing it for the kids

More than 80% of parents want their offspring to eat natural food and drinks in a balanced diet, but the same can’t be said for households without children, according to a global consumer study.
The survey, in which 5000 consumers in ten countries worldwide were canvassed for their views, found that the vast majority of parents are actively avoiding synthetic additives when buying foods for their children. However, just 67% of respondents with no children at home said they personally look for more natural food and drinks.
Topping the list of ‘nasties’ that parents avoid are preservatives, artificial colours and sweeteners…in fact, more than 60% of parents say it is ‘very’ or ‘extremely’ important that products do not contain those ingredients. Labelling with ‘natural flavours’ or ‘natural colours’ are two of the most important criteria when selecting food for their children.
These characteristics are considered to be more important than product being ‘low fat’, ‘low sugar’, ‘organic’ or containing ‘no added sugar’, according to the research by TNS Global, which says artificial additives have a significant influence on the purchase decisions of parents.

ANCIENT WATER AN ICE AGE GIFT

McCashin's owners Emma and Dean McCashin

McCashin’s owners Emma and Dean McCashin

An ancient ingredient credited with providing a marked point of differentiation for products manufactured at McCashin’s Brewery is the latest extension to the family range of drinks.

Palaeo Water, which emanates from an on-site bore on the brewery’s property located at Stoke in Nelson is now being bottled, with the water source scientifically carbon-dated as being between 14,000 and 30,000 years old.

“We started to use our own Palaeo Water as an ingredient for all our products and there was a noticeable improvement in the overall finished product,’’ owner Emma McCashin says.

“Water is the largest ingredient in beer, and many famous breweries have become renowned because of their water. We believe Palaeo Water has given us an edge, as it’s about as pure and untouched by humans as is possible, having been trapped underground since the last Ice Age.”

McCashin’s was planning to begin bottling the Palaeo Water when it first re-opened the brewery, but focused on the alcoholic beverages instead when the Global Financial Crisis put the squeeze on the international market for bottled water.

“With increased knowledge and an awareness about how much sugar is contained in fizzy drinks and how bad sugar is, the water category in supermarkets is now growing,” McCashin says.

“Now seems like the right time for us to revisit our original plans.”

McCashin’s trademarked the brand Palaeo back in 2009 as a reference to the Palaeotithic era, but it has become an increasingly common term largely due to the Palaeo diet based on the types of food eaten by early humans. The Bachelor winner Art Green is a well-known advocate of the Palaeo diet, as is Australian My Kitchen Rules judge and chef Pete Evans.

The new product comes in an arctic blue glass bottle with a simple see-through label featuring a map of New Zealand and the words Palaeo glacial water.

“This product has both domestic and international markets and we are excited to be releasing these products to the market,” McCashin says. Palaeo Water is already being stocked by some Nelson supermarkets, sold online and comes in both bottles and cans.

McCashin’s produces its successful hand-crafted Stoke Beer and Rochdale Cider brands at the brewery, which is also home to a recently redeveloped café/bar and operates regular brewery tours.

Waikato Sugar alternative key in new product innovation

New 98% sugar-free beverage offers Kiwi families a healthier fruit drink option

New 98% sugar-free beverage offers Kiwi families a healthier fruit drink option

A Kiwi-Chinese joint venture developing a low-calorie sugar alternative made entirely from fruit will now see its ingredient added to an innovative new beverage.

FMCG manufacturer Hansells Food Group will be using the product in a new shelf-stable beverage that utilises monk fruit juice supplied by Waikato-based Guilin GFS Monk Fruit Corporation to meet the growing demand for low-sugar drinks.

Vitafresh Made for Kids will be a 98% sugar-free beverage with no artificial flavours or sweeteners, and features the juice of the small Chinese melon touted to combat the growing obesity epidemic by reducing sugar and calories in everyday foods and drinks.

Hansells marketing manager Jane Bennett says monk fruit, which has a neutral taste profile that is easy to blend, is an exciting development and ideal in supporting the company’s move into the competitive category.

“Last year we began developing a fruit drink under the Vitafresh brand that parents could give to their children without feeling guilty,” she says.

“With this in mind, we were looking at a low sugar (2.5% or less) option with no artificial flavours – and more importantly, no artificial sweeteners. The use of monk fruit juice along with Stevia has allowed us to create a product that has ticked all the boxes; 98% sugar free, no ‘no-nos’ and great-tasting, and so far the reception from trade and consumers has been very positive.”

It is estimated that for every million litres of traditional fruit drink sold, Kiwi families are consuming up to 10,000kg of sugar. The fruit drink industry is worth $54 million in the New Zealand market, but Kiwis are becoming more aware of the impact of sugar, and are now looking for alternatives.

“Kiwi consumers are not only looking for reduced sugar options, they are becoming more discerning when it comes to understanding what these substitutes are made from, and are seeking out reduced sugar products that also taste good,” Bennett says.

Alongside beverages, monk fruit juice can also be used to reduce sugar content in foods like yoghurt and breakfast cereals, Monk Fruit Corporation general manager for sales and marketing David Thorrold says. The company has supplied the ingredient to a major Australian supermarket chain creating a reduced sugar cereal, and also several Australian chocolate manufacturers.

“The Australian market is very developed when it comes to the wellness category,” he says. “Because many Australian consumers look for low sugar products, food manufacturers are constantly seeking alternative ingredients which have similar taste profiles to sugar.”

Global interest in monk fruit juice is increasing as manufacturers see the ingredient successfully integrated into new product releases. “We are forecasting that within the next three years, we will have regulatory approval for our products to reach more than five billion consumers globally,” Thorrold says.

New Codex standard set to ignite permeate boom

“When the Codex standard for dairy permeate is agreed the market will explode into life”

“When the Codex standard for dairy permeate is agreed the market will explode into life”

The market for dairy permeate powder will “explode into life” – especially in Asia – once a global Codex standard is set, which could be as early as next year.

That’s the forecast made by Arla Foods Ingredients, one of the world’s leading permeate producers and one of a number of major dairy companies involved in the process of creating the new standard.

Permeate is a by-product of whey manufacturing. It is a low-cost, carbohydrate ingredient often used as a bulk sweetener in snacks, chocolate, confectionery, ice cream, desserts, beverages and bakery products. Permeate is highly valued for its ability to replace other, more expensive milk solids in food products without altering the taste or texture, or requiring any changes to processing parameters. Used as an alternative to whey powder, demineralised whey powder and lactose, whey permeate can optimise product quality in a range of applications.

However, there is currently no Codex agreement for dairy permeate, a factor that deters many countries from allowing it in food and beverage products. China, for example, offers huge potential for the ingredient, but the lack of a standard means the authorities do not permit its use. In other parts of the world, permeate is already approved – but many companies are reluctant to use it because there is no global consensus on how it should be labelled.

At the Codex annual meeting in the summer dairy companies agreed to develop a new standard for permeate within two years in order to address this and other technical issues, such as harmonisation of product quality and consistency. But it is hoped that the process will be fast-tracked to completion within 12 months.

In total 733,000 tonnes of permeate were produced in 2014, according to figures from the International Dairy Federation. North America accounts for more than half of this, but the majority of output there is used in animal feed. However, in recent years Arla Foods Ingredients has invested significantly in the manufacturing of high quality food-grade permeate as a free-flowing powder with a pleasant and stable taste profile. Arla Foods Ingredients has a permeate production facility in Denmark, which manufactures Kosher and Halal certified whey permeate – demand for which is expected to increase in 2016. It also has joint venture facilities in Argentina (with Sancor) and in Norway (with Tine).

Morten Kaas, director general foods at Arla Foods Ingredients, says “Permeate is a relatively new ingredient that has only been used in the food industry for the past 10 to 15 years. When the Codex standard for dairy permeate is agreed the market will explode into life. Most significantly, we hope China will authorise its use – and if that happens it is possible that other markets in Asia will follow. We’re confident that we’ll be able to fast-track the creation of the Codex standard so that it is in place during summer 2016. This gives food manufacturers an opportunity to start formulation trials now to see how permeate can benefit their business.”