food & Beverage • concept to delivery • present to future • foodprocessing.com

A Mid-Year Check

of Flavor and Ingredient Trends

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We can talk GMOs, gluten-free, sodium reduction or fiber fortification. But any serious discussion of 2013’s food and ingredient trends has to acknowledge the 900-lb.

gorilla in the room (even he’s put on weight). We still suffer from an epidemic of obesity that continues to grow and to place an increasing health care burden on the economy.

In fact, the American Medical Assn. in June 2013 officially rec-ognized obesity as a disease, an announcement that could have in-fluential effects on the healthcare system, physicians’ views on the topic – and on how food & beverage processors formulate and ideate.

Even the most conservative forecast has the nation’s obesity (a body mass index greater than 30) rate hitting 42 percent of all adults by 2030, with a “severe obesity” rate of 11 percent, according to a study published last summer in The Journal of Preventative Medicine. Paralleling the surge in obesity is the rise in type 2 diabetes, projected to afflict one in three Americans by 2050, according to the Centers for Disease Control.

Obesity and type 2 diabetes are by no means the only health problems in the modern world, but they have extensive tentacles and are the best evidence of a modern diet gone awry.

Another factor shaping the upcoming trends is the fact that the population is aging. By 2040, one in five Americans will be age 65 or older, up from about one in eight in 2000. Baby boomers are now Medicare and Social Security age, but are not ready to be put out to pasture. They are looking to stay active and engaged and are willing to try products that they feel will help them do so.

If you add to the above concerns over global matters, specifically sustainability, it becomes apparent that food trends increasingly are not merely a matter of whim or fashion. The uplifting news is that

food and beverage processors, in tandem with ingredient developers and suppliers, have been achieving remarkable success in applying the technology for creating foods and beverages to help address the obesity and diabetes issues in conformity with that perennial trend of, “If it has no flavor, consumers will not accept it no matter how ‘good for you’ it is.”

Something naturalConverting many more ingredients to natural forms will be a trend in the new year, according to Rodger Jonas, director of national sales for PL Thomas & Co. (www.plthomas.com), Morristown, N.J. “Now that [more] natural forms exist for color, with greater stability, the trend toward change is becoming dramatic. We’re finding non-GMO and allergen-free ingredients all are on the rise.

“This trend can be seen as creating a ‘cleaner’ label and providing a perceived consumer benefit,” he continues. “For example, greater than 85 percent of American consumers know what lycopene is and it has a ‘feel good’ representation on product labels. It is now a good, naturally derived color ingredient as well. Multifunctional ingredi-ents will continue to thrive.”

“The growth in demand for naturally derived food coloring in the U.S. continues to outpace certified synthetic/FD&C color ad-ditives,” agrees Campbell Barnum, vice president of branding and market development for D.D. Williamson Inc. (www.ddwilliamson.com), Louisville, Ky. “The warning label required for the ‘South-ampton Six’ food colors in the EU has resulted in a de-facto ban on equivalents to Red 40, Yellow 5 and 6.”

The “Southampton Six” are the six colors that a 2007 British study connected to hyperactivity in children. They include Alurra Red (also

Flavor and Ingredient Trends Get familiar with ingredients to combat obesity and aging, natural sweeteners and colors, and exotic fruits and grains.By Mark Anthony, Ph.D., Technical Editor

Table of ContentsFlavor and Ingredient Trends 3Get familiar with ingredients to combat obesity and aging, natural sweeteners and colors, and exotic fruits and grains.

A Growing Need for Gluten-Free Ingredients 7This food trend is here to stay; here’s what your restaurant and retailer customers are looking for from your food products.

Finding the Optimal Formulation 9Whether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.

Inhibiting Listeria Monocytogenes Growth 12Bactocease products prove effective in cured deli-style turkey.

Saturate Sparing Shortening Solutions 15Replacing trans fat does not have to mean adding saturated fat.

Ultra Blends Enzymatic Solutions 16A proprietary enzymatic process creates shortenings and oils with superior functionality.

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“As consumer acceptance [of probiotics] grows, so does their knowl-edge of [the concept of] viability,” says Shaheen Majeed marketing direc-tor for Sabinsa. “The shelf-stable characteristics become a major plus, as is the ability to withstand temperature extremes while maintaining its function, allowing the use of probiotics in foods such as bread.”

Sabinsa also is exploring the use of LactoSpore in formulations such as cheese, soft candy, puddings and instant coffee/tea. The latter two product types – probiotic puddings and probiotic hot caffeinated beverages – already are available at the retail level.

Macro-ingredient trendsOn the other side of the microscope, ingredient trends are happen-ing on a macro level. It may have been the antioxidants that helped propel pomegranate to popularity last year (and has kept the term superfruits alive in at least some consumers’ minds), but the root (and source) of this healthy snacking was fruits. And the bigger category enjoyed some resurgence as well.

“Popular fruit flavors for 2013 will include a diversity of familiar and not-so-familiar items,” says Robert Schueller, vice president of communications for Melissa’s World Variety Produce. “In the famil-iar line, mango is still hot and getting hotter as a flavor trend for both retail and foodservice, along with guava.”

The not-so-familiar fruits are from the citrus family. “Finger limes are emerging as a potential trend from foodservice due to their unique shape and textural properties. Kishu Mandarin tangerines – walnut-size, seedless and easy to peel – are a fresh retail trend.” Schueller also notes that Seville oranges, a more sour orange, has “big potential” and “could become an emerging trend in 2013/2014.” It matches the flavor trend of sour and tangy that is predicted by many experts for the coming year.

Macro-ingredient trends are certainly not limited to fruits. Pro-teins, too, are moving beyond ground beef, steak, poultry breast, pork chop and overfished/overfarmed seafood.

“The use of new and unique cuts of meat and Southeast Asian ethnic cuisines such as Thai, Vietnamese, Korean and Malaysian cuisines,” are the predictions of Jeffrey Troiola, corporate chef of re-search and development for Woodland Foods Inc. (www.woodland-foods.com), Waukegan, Ill. He concurs with the flavor predictions of increasing affinity for tangy flavors.

Troiola also calls attention to non-Mexican Central and South Ameri-can flavors and ingredient concepts, with special attention to Peruvian cuisine. “Peru recently won the top honor as World’s Leading Culinary

Destination at the 2012 World Travel Awards,” he remarks. “And Indian cuisine and all types of curries will continue to gain popularity.”

Along with Troiola, Sterling-Rice Group (www.srg.com), a brand strategy company, thinks sour flavors will be popular, in-cluding tart, acidic and bitter flavors such as fermented cherry juice, varietal vinegars and sour beer. Also more pickling and brining, sauerkrauts, pickles and tart flavors at restaurants. Sour and tart flavors are replacing much of the sweet, salty and fatty staples, consistent with the healthier trend.

If the bacon fad has peaked, perhaps the pendulum is swinging back to lower fat foods. “Healthier ingredients such as brown rice, high-fiber/ancient grains and vegetable broths as opposed to fatty favorites such as butter, bacon and cream” are the answers, says Troiola. “Vegetables will become a more integral part of meals with dishes such as cauliflower ‘steaks,’ squash noodles and celery juice cocktails.”

Troiola also notes a variety of not-so-new grains that are appear-ing in food preparations, an observation he credits to Chicago food consulting firm Technomic. “Dishes such as polenta, couscous and bulgur were identified as some of today’s hottest ethnic foods,” he says. “Technomic also noted a number of grains – quinoa, amaranth, millet, wild rice, corn, oats and buckwheat – do not contain glu-ten and are being moved to the fore as part of the movement to eat gluten-free.” Use of bean and ancient grain flours in place of wheat flours also can increase the nutritional profile of foods.

Pea flour is another gluten-free substitute; it’s high in protein, too. Other flours acknowledged by Troiola are bean flours, such as those from sweet lupin, cici, yellow peas, habas (dried green lima), pintos and black beans, and ancient grain flours from millet, quinoa, amaranth and others.

Sustainable fish, a trend that started with farm-raised salmon and shrimp, moved on to tilapia and now to swai and barramundi. The latter is the perfect solution for processors making ready-to-eat fish dishes and answers controversies over fish farming and overfishing. Making use of specialized tanks, barramundi farming does not spoil the water table or allow waste to escape into streams. For that reason it’s a trend to keep an eye on as it has experienced a sudden rise only in the past half year or so.

That interest in foods and ingredients supporting a healthy life-style will continue to grow has never been more apparent. The trends for the coming year, while no doubt subject to whim and fashion, do have an underpinning of practicality. It will be hard to bet against health, clean labels, increased diversity and sustainability.

called Red 40), Ponceau 4R (E124), Tartrazine (Yellow 5) (E102), Sunset Yellow FCF/Orange Yellow S (Yellow6) (E110), Quinoline Yel-low (E104), and Carmoisine (E102).

“Media stories on food color additives have boosted consumer awareness and influenced the increase in new products developed in the U.S. without FD&Cs,” says Barnum. “Food product develop-ers will be increasing the number of formulations made with [natu-ral] coloring alternatives – carotenoids, anthocyanins, turmeric and other sources.”

Barnum also notes that in recent months, red has replaced yellow as the top beverage hue in soft drink launches. He forecasts this trend will continue in the first half of 2013. In beverages as well as packag-ing, he predicts peach will be a popular hue for product launches in the second half of 2013.

Body, mind and heart “One of the areas we see continuing to grow is cognitive function and brain health,” says Barbara Davis, PL Thomas’ director of medi-cal and scientific affairs. “This not only includes the ability to retain mental sharpness by the aging population, but also ‘mental energy’ from younger consumers. Complementary to this is an interest in mood enhancement and the ability to manage stress.”

In response, P.L. Thomas launched its cognitive support ingredient, Zembrin, last fall. “This ‘experiential’ ingredient — you can feel that it works — has GRAS status and is backed by clinical data supporting its safety and efficacy for stress-relief and enhanced cognition,” Davis adds.

Where obesity is concerned, we’ll see the rise of increasingly tar-geted products. Weight-management ingredients from carbohydrate sources, ranging from gums and fibers such as polydextrose, resistant starch and inulin/oliggosaccharides will lend satiety. And sweeteners such as stevia and monk fruit (luo han guo) will reduce the calories.

Glucose control also will be more prominent. A major area for improvement is consumer awareness and education of what these targeted ingredients can achieve. Alongside sweeteners, fibers and starches, ingredients such as olive leaf extract, chromium picolinate and cinnamon, may contribute to better glucose control.

It will be interesting to see how processors take to the “orphan nutraceuticals” in the coming year. These are ingredients that have a proven track record supporting healthful functions of the body and mind, are readily available and efficacious in formulation — yet have been largely ignored by processors. Two cases in point are coenzyme Q-10 (Co-Q10) and vitamin K2.

Vitamin K2 MK7 (menaquinone) has been clinically proven to have both bone and heart health applications because it improves utilization of calcium. This still is not well known by consumers, however, and that has stunted introduction of the important ingredi-ent in food products.

Co-Q10, a.k.a. ubiquinone, is a critical component of the elec-tron transport chain, the end-stage machinery that converts food into energy as adenosine triphosphate (ATP) the body can use. But that’s not all. Located in the mitochondria, the so-called powerhouse of every cell, co-Q10 also functions as a potent fat-soluble antioxi-dant. It also helps regenerate the antioxidant vitamins C and E.

The heart-muscle is rich in mitochondria, and this makes co-Q10 a key heart-health ingredient. Age and disease can drain the body’s sup-ply of co-Q10 and hinder its synthesis, which is why it is often used as a supplement. Microencapsulation makes this bright orange, fat-soluble compound available in multiple applications, yet currently it appears only in some performance products, typically sports bars and beverages.

One in the gutProbiotics continue to be an increasingly hot ingredient worldwide, and technology is enabling their use in formulations that subject them to heat, pressure and other conditions that used to kill them before they ever made it to the packaging stage.

“Dannon’s Activia [line of yogurt products] is widely acknowl-edged as the pioneer brand in the probiotic arena in terms of building consumer awareness,” says PL Thomas’ Davis. “However, not every consumer wants to get their probiotics via yogurt, so they look to other foods. But the majority of probiotics can’t be included in food items as they don’t survive high heat and pressure and have limited shelflife.”

PL Thomas partnered with Ganeden Biotech Inc. to market the latter’s GanedenBC30 brand of Bacillus coagulans GBI-30, 6086. The microbe not only survives processing and long shelflife but also survives stomach acids and enzymes so it can arrive alive and prolif-erate in the intestine, the goal of all probiotics.

The key to GanedenBC30’s hardiness is that around the genetic core of each cell is a hardened structure, or spore, that makes it similar to a seed. This spore provides a natural protective shield against the heat and pressure of manufacturing as well as the strong acids in the stomach.

The customization of microbes is rapidly becoming common. LactoSpore from Sabinsa Corp. (www.sabinsa.com), Payson, Utah, is another spore-forming probiotic that can serve as a functional in-gredient in foods and beverages, as well as in dietary supplements.

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Gluten-free diets are on the rise in the U.S. As the number of Americans diagnosed each year with celiac disease or glu-ten intolerances grows, the demand for gluten-free food and

ingredients intensifies. Restaurants and retail brands alike are being challenged to the task of creating meals that accommodate special dietary needs and preferences.

While certain gluten-free alternative grain foods have appeared on menus before, more and more restaurateurs, food manufactur-ers and retail professionals are actively searching for new gluten-free ingredients to help create exciting and flavorful dishes.

The University Of Chicago Celiac Disease Center estimates one in 133 Americans suffers from celiac disease, an autoimmune dis-order preventing the proper digestion of foods containing gluten, and is estimated to affect at least 3 million Americans. Additionally, many Americans suffer from non-celiac gluten sensitivity and also wheat allergies (cureceliacdisease.org). Aside from wheat and gluten intolerances, some consumers are simply choosing to remove gluten from their diets as a lifestyle decision. Americans are becoming more interested in gluten-free options, because of choice or due to medical conditions and requirements.

According to NPD Group, a marketing research firm, nearly a third of adults in the U.S. are reducing or eliminating gluten con-sumption, and also demanding restaurants to offer gluten-free op-tions. The firm stated, “Interest in gluten-free menu items at res-taurants is also growing. The incidence of consumers ordering food labeled as gluten-free or wheat-free on the menu has grown and is more than double what it was over four years ago, representing more than 200 million restaurant visits in the last year” (npd.com, “Per-centage of U.S. Adults Trying to Cut Down or Avoid Gluten in Their

Diets Reaches New High in 2013, Reports NPD”). The gluten-free menu trend was also listed as a leading trend for 2013 by other well-known marketing firms.

Sterling Rice Group, a Boulder, Colo.-based firm said, “To ac-commodate vegetarians, vegans, gluten-freers, wheat freers, kiddos and eco-conscious diners, restaurants will offer all-inclusive menus and service” (srg.com). In addition, Andrew Freeman & Co., a hos-pitality and restaurant consulting firm, listed gluten-free menu items as a top trend in its 2013 report, “Evolution: Revolution, How Hotel and Restaurant Trends will Shape a New Reality in 2013.” Aside from restaurants, food manufacturers are also following suit.

A Time Business article said, “An increasing number of food manufacturers have risen to the challenge of producing more glu-ten-free products, and the category is big business. Market research company Packaged Facts said in a report last fall, the gluten-free market in the U.S. was $4.2 billion last year. It predicts the category will grow to $6.6 billion by 2017” (business.time.com, “Why We’re Wasting Billions on Gluten-Free Food”). With food manufacturers and restaurant and retail professionals striving to create great-tasting options to stay on trend, they are also looking for innovative and high-quality ingredients.

Alternative grains in general are becoming more popular on menus. Technomic expanded on this, saying, “And a number of grains — quinoa, amaranth, millet, wild rice, corn, oats and buck-wheat — do not contain gluten, so they’re being nudged to the fore as part of the movement to gluten-free eating” (“Technomic: What’s Ahead in 2013”). For pastries and other baked goods, almond flour has become a popular alternative to wheat flours to create cakes, cookies and pie crusts. Popular retail brands have even created lines

A Growing Need for Gluten-Free IngredientsThis food trend is here to stay; here’s what your restaurant and retailer customers are looking for from your food products.By Nielsen-Massey Vanillas

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of gluten-free baking mixes. Likewise, rice pasta has replaced regular pasta and rice flour is used to make breads, pizzas and snack foods on menus and for retail items.

While food industry professionals are reaching for different base ingredients, they are also creating culinary chic and flavorful foods by using fine-quality ingredients, like Nielsen-Massey Fine Vanillas and Flavors. All of Nielsen-Massey’s products are Glu-ten-Free Certified by The Gluten-Free Certification Organization (GFCO), a program of The Gluten Intolerance Group. Recently, Nielsen-Massey introduced its new Organic Fairtrade Madagas-car Bourbon Pure Vanilla Extract, which offers a sweet, creamy and mellow flavor making it an exceptional addition to any glu-ten-free recipe, while it also has the benefits of being Fairtrade Certified by Fairtrade Canada, and also Certified Organic by the QIA to meet USDA Organic standards. Aside from this extract, Nielsen-Massey offers other gluten-free options such as: flavors, pure extracts, whole beans, pastes, powders and sugar.

Whether using Nielsen-Massey Pure Chocolate Extract to create a delicious gluten-free flourless cake, Pure Orange Extract to make a marinade for chicken and seafood, or Madagascar Bourbon Pure Vanilla Paste to craft a specialty gluten- and dairy-free ice cream, Nielsen-Massey offers the right ingredients for making exceptional products and endless applications.

Aside from being offered at fine retailers for consumers, Nielsen-Massey products are perfect for foodservice and indus-trial uses, and extracts are offered in quarts, gallons and gallon drums, while powder, beans and sugar are also offered in bulk. Nielsen-Massey offers sizes that can meet any professional’s exact needs. As the preferred brand among chefs and food manufactur-ers, Nielsen-Massey has a rich history of providing the finest-quality products.

Since 1907, Nielsen-Massey Vanillas, of Waukegan, Ill., and Leeuwarden, The Netherlands, has been delivering gluten-free pure vanilla products and flavors to consumers worldwide. Nielsen-Massey’s products are also all-natural and Certified Kosher, making them appropriate for any dietary need or preference. For more infor-mation regarding Nielsen-Massey’s vanillas or flavors, please contact Nielsen-Massey Fine Vanillas and Flavors, or visit them online at www.nielsenmassey.com.

The economy in general, last summer’s drought and the lack of a U.S. Farm Bill all are pushing prices for such key com-modity ingredients as corn, soy, meat, poultry, milk and eggs

into the stratosphere. Fortunately, emerging technology has come to the aid of the formulator, allowing for optimizations that can help relieve the pressure.

Dividing ingredient optimization need into classes, technology has improved vastly when it comes to enhancing or replacing pro-teins, starches and fats. Over the past decade, much has been discov-ered about how the proteins function in eggs and whey, for instance.

Fat replacement tech has been somewhat overshadowed by shift-ing needs in different compositions of fats – e.g., no trans fats but more omega-3 fatty acids. But keeping calories under control is still a key concern, so fat reduction remains popular.

The trend of adding fiber to food products continues, with formula-tors seeking not only to add texture, but also to create products with less fat and fewer net carbs than competing items in the same category.

Thanks to continued consumer interest in whole-grain and glu-ten-free options, incorporating a variety of grains and pulses into food products has become increasingly popular. As drought has af-fected large swaths of the Southeast, Midwest and Southwest in re-cent years, lowering yields and increasing costs for wheat and corn, some farmers and ingredient suppliers are looking to pulses as an alternative. In general, pulses – peas, chickpeas, beans and legumes – are more drought-tolerant than grains are, as are some “heritage” grains and grasses, such as sorghum, millet and buckwheat.

Sorghum (also called milo) can be processed into a whole-grain yet gluten-free flour, thus satisfying two key consumer demands. ADM Corp. (www.adm.com), Decatur, Ill., rolled out two varieties of white sorghum flour – standard and whole-grain – under the name Harvest Pearl.

Processed similarly to wheat flour, Harvest Pearl white sorghum

flour has a neutral flavor profile. According to the company, whole-grain sorghum flour offers an important gluten-free solution, as it is cost-competitive with other flours and thus more economical than specialty starches. Whole-grain sorghum flour provides twice the protein and fiber of brown rice flour, which has typically been the go-to ingredient for whole-grain gluten-free products.

Reformulation is not always cost-driven. Of course, reformula-tions for reduced sugar and sodium content save money when you simply remove that amount of the ingredient. But the current trends of shifting to more “consumer-friendly” ingredients as replacements can reduce costs even when the new ingredients themselves run slightly higher in price than what they’re filling in for.

Flexible proteinsGrains play another part in new formulation technology, beyond providing flour. As research has deepened food scientists’ under-standing of the protein-fat interplay in product formulations, new approaches to replacing eggs have evolved.

Penford Food Ingredients Inc. (www.penford.com), Centennial, Colo., recently introduced PenTech NG, an enzyme-treated starch prod-uct. “Six grams of PenTech NG plus 44g of water can replace a large egg and 70 percent of the calories in a formula,” says Bryan Scherer, Penford’s director of research and development. Scherer believes egg replacement is an important tool to help cut calories and allergens in baked foods.

Ying Bian, senior applications scientist at Penford, notes that a second-generation product, PenNovo 00, can replace egg whites in specific bakery items by providing volume and moisture retention. This is particularly desirable in the gluten-free market, where product developers not only formulate-out wheat and gluten, but also eschew other allergenic ingredients such as soy, milk and eggs.

Designed as a coating material to extend the shelf-life of fresh foods as well as egg whites, PenNovo 00 is non-GMO, non-allergenic

Finding the Optimal FormulationWhether the goal is cost reduction or following consumer trends, even the most honored recipe can be tweaked with new ingredients.By Frances Katz, Ph.D., Contributing Editor

Vanilla ExtractS and PrOductS:• Madagascar Bourbon Pure Vanilla Extract, Organic

Madagascar Bourbon Pure Vanilla Extract and Certified Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract: “All-purpose vanilla” for sweet and savory cooking, gluten-free ice cream, flourless cakes, gluten-free cookies, gluten-free vanilla wafers, gluten-free cakes and cupcakes, premade gluten-free cookie and pastry doughs, marinades for vegetables, seafood, meat and poultry

• Madagascar Bourbon Pure Vanilla Bean Paste or Pure Vanilla Bean Paste: Gluten-free ice cream, crème brûlée

• Madagascar Bourbon Pure Vanilla Powder or Pure Vanilla Powder: Gluten-free icing, flourless cakes, gluten-free pancakes

• Madagascar Bourbon Pure Vanilla Sugar or Pure Vanilla Sugar: Gluten-free cookies, cakes, pies, sprinkled in beverages, on top of fruit

• Pure Vanilla Extract: Gluten-free cookies, pastries, ice cream, soups, sauces, vegetables, meats

• Mexican Pure Vanilla Extract: Pairs well with citrus, chocolate and warm spices, works well for gluten-free cookies, cakes, ice creams

• Mexican Gourmet Vanilla Beans: Pairs well with citrus, chocolate and warm spices, works well for gluten-free ice creams, dairy products

• Tahitian Pure Vanilla Extract: Ideal for cold dishes, imparts a fruity, floral flavor for gluten-free frozen desserts, gluten-free fruit pies, sauces, smoothies, shakes, puddings and custards

• Tahitian Pure Vanilla Beans: Ideal for cold dishes, imparts a fruity, floral flavor for gluten-free frozen desserts, gluten-free fruit pies, sauces, smoothies, shakes, puddings and custards

PurE FlaVOrS:• Pure Almond Extract: Salad dressings, crustless cheesecake,

tarts with almond-flour crusts • Pure Chocolate Extract: Gluten-free frozen cocktails, ice

creams, flourless chocolate cake, gluten-free candy• Pure Coffee Extract: Gluten-free cakes, mocha hot cocoa, ice

creams• Pure Lemon Extract: Gluten-free biscotti, sorbet, marinades for

vegetables, seafood, meat and poultry• Pure Orange Extract: Gluten-free parfaits, custards, gluten-free

French macarons, marinades • Orange Blossom Water: Cocktails, fruit salad • Pure Peppermint Extract: Frozen cocktails, coffee, tea, gluten-

free candy• Rose Water: Cocktails, sangrias, tea, falafel

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and kosher-certified. This enzyme-treated starch gives formulators a new volume-enhancing tool for their gluten-free tool box. And for clean-label considerations, it can be labeled as modified food starch.

One egg replacement solution suitable for a variety of bakery ap-plications is wheat protein isolate. ADM touts its SmartBind wheat protein isolate’s ability to replace egg and dairy proteins in bakery products by both providing structure and aeration.

lipid layoffsThe “fat replacers” umbrella encompasses a wide variety of products, based on fats (emulsifiers), starches, fruit purees and sugar esters. In addi-tion to creating products with a lower total fat content, other reasons for fat replacement include eliminating trans fats, reducing saturated fat or boosting “healthier” fats, such as omega-3 fatty acids.

The healthier fat approach does not generally reduce calories, while fat replacers do. At 9 calories per gram, fat is the most caloric ingredient in the formula – and usually the most expensive. For both those reasons, it’s one of the primary targets of processors and ingredient technologists in providing for healthful product formulations.

“Not surprisingly, removal of trans fat has been a huge driver in our work for the past few years,” admits Bob Wainright, technical services manager for Cargill Inc. (www.cargill.com), Wayzata, Minn.

One of Cargill’s fat-reduction tools is a citrus-based, fiber- and pectin-rich product called CitriTex. “Three of our customers are going to market with baked goods made with CitriTex,” says Bill Gilbert, Cargill’s master baker and chief technologist. “Two have developed reduced-fat muffins for food service and in-store bakery sales with the ingredient, and one is providing fiber-enhanced, low-fat muffins to a large coffeehouse chain.”

In 2010, Caravan Ingredients Inc. (www.caravaningredients.com), Lenexa, Kan., introduced Trancendim, a line of diglycerides that deliver zero trans-fats and act as a reduced saturated-fat alternative for structur-ing fats and oils. By improving crystallization properties and promoting the formation of the ß-polymorph fraction in shortenings and marga-rines, it eliminates the trans designation. It is used for frying “problem products,” such as donuts and French fries, and can be incorporated into baked foods that need to be free of trans fatty acids.

Adding omega-3 fatty acids to a variety of products helps them stand out in their respective categories. Many suppliers offer omega-3 fatty ac-ids in one form or another, but Glanbia Nutritionals (www.glanbia.com)

has upped the ante with UltraGrad, an ingredient system that delivers all three preferred types of omega-3 fatty acids (ALA, EPA and DHA).

UltraGrad combines Glanbia’s MeadowPure flax oil and OmegaPure fish oil in a dry ingredient that can be stored and transported at ambient temperatures. According to the company, as little as 1.8g of UltraGrad per serving provides sufficient omega-3 for a nutrient content claim such as “excellent source of ALA, EPA, and DHA omega 3.”

Sweet reclassificationsWhile a common reason to use replacement ingredients is to reduce cost, that isn’t the only way to go. Adding certain ingredients or replacing a standard ingredient with one that offers significant health benefits can put your product in a whole new category and can maximize profits. For instance, Xtend sucromalt, Cargill’s new entry in the energy category, is a nutritive sweetener that is digested more slowly than other sugars.

According to results of a study published last fall in Nutrition-al Neuroscience, subjects reported significantly greater mental and physical energy, delayed physical fatigue and less mental fatigue after consuming a beverage made with sucromalt than when they drank a beverage sweetened with glucose. This held true particularly 4-5 hours after consumption.

For the newest natural sweetener, formulators have been making increasing use of monk fruit extract. New technology that provides a naturally extracted ingredient that is not bitter, is highly stable and is applicable to most food categories has made this sweetener applicable to more formulations, according to experts at Tate & Lyle Americas (www.tateandlyle.com), Hoffman Estates, Ill.

Also known as luo han guo, monk fruit is a natural sweetener and is 300 times as sweet as sucrose. Despite being new on the Ameri-can scene, it has been used in China for centuries. FDA-approved as GRAS in some product categories, the tan powder contributes zero calories and is labeled as “fruit extract” or “naturally sweetened with fruit.” Tate & Lyle markets its monk fruit under the name Purefruit.

Blue California (www.bluecal-ingredients.com), Rancho Santa Margarita, Calif., early last year debuted BlueSweet monk fruit ex-tract. And at a November ingredients show, U.S. Niutang Chemical Inc. (www.niutang.com), Chino, Calif., provided samples of a monk fruit sweetener, tentatively called Fruit20 and Fruit50, denoting the percentages of the mogrosides, the compounds responsible for monk fruit’s sweetness.

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Listeria monocytogenes has been implicated in several deadly outbreaks in the U.S. and around the world. Among selected categories of ready-to-eat (RTE) foods,

deli meats and frankfurters posed the greatest per-serving risk of illness or death from Listeria monocytogenes since they are often consumed directly from the refrigerator without reheating. The ability of Listeria monocytogenes to grow under refrigerated conditions further increases the risk of illness after consumption of contaminated food.

As a solution to this challenge, Kemin’s food technologies division has developed BactoCEASE products – liquid antimi-crobial systems designed to protect RTE meat and poultry prod-ucts from Listeria monocytogenes. In this study conducted at the University of Wisconsin, Madison, we highlight the efficacy of BactoCEASE antimicrobial products in controlling Listeria monocytogenes in cured deli-style turkey. Kemin’s BactoCEASE products are pending USDA review for meat and poultry appli-cations.

The prime objectives of this study were to validate the inhibi-tion of Listeria monocytogenes and spoilage microf lora in cured deli-styled turkey stored at 4°C for 18 weeks and to determine the effect on sensory and other quality attributes.

Materials and methodsCured deli-style turkey treatments, mentioned below, were pro-duced under Good Manufacturing Practices in a pilot facility by injecting whole muscle turkey breasts with brine solution, which included water, modified food starch, carrageenan, sodium chlo-ride, dextrose, sodium phosphate, turkey flavor and sodium nitrite (to yield 120 ppm final concentration before cooking). Antimicro-bial solutions were added to the brine solution to achieve the final

concentration. Turkey breasts were then tumbled under vacuum at 4°C and cooked to a 74°C (165°F) internal temperature. The study was replicated twice.

Treatments included: • Negative Control (without antimicrobials) • 0.30% BactoCEASE antimicrobial systems• 0.40% BactoCEASE antimicrobial systems• 0.500% BactoCEASE antimicrobial systems• 0.40% Exp. BactoCEASE Plus antimicrobial systems• CAM (Positive Control with a 3.20% blend containing 56%

sodium lactate and 4% sodium diacetate)

Microbiological testingSlices were surface-inoculated with five strain mixtures of Listeria monocytogenes isolated from food outbreaks to provide approxi-mately 5-log CFU per 100g package. For each package, a total 0.50ml liquid inoculum was distributed over the top surface of each slice, and slices stacked so the inoculum was between the slices. Inoc-ulated products were vacuum-packaged in gas-impermeable pouches and samples were stored at 4°C.

Triplicate inoculated samples for each treatment were assayed for changes in Listeria monocytogenes populations, and duplicate unin-oculated samples were assayed for changes in lactic acid bacteria and pH at particular time intervals.

Quality testingColor: CIE L*a*b* values (lightness, redness, yellowness, respec-tively) were measured on freshly cut surfaces of each sample using a chroma meter. Color was determined for triplicate samples of each treatment at different time intervals.

Purge: Purge loss (water holding capacity) was measured for

Inhibiting Listeria Monocytogenes GrowthBactocease products prove effective in cured deli-style turkey.By Kemin Industries

triplicate samples of each treatment at different time intervals using the formula:

[Gross weight (including packaging)-packaging weight-sample weight] ___________________________________________________________ x 100 [gross weight]

Texture: Texture analysis was performed on triplicate sam-ples per treatment with a TA.HDi texture analyzer. Slices of each treatment, measuring 2.504 cm thick, were utilized to determine penetration (force required to break surface) and interior firm-ness (cohesiveness, chewiness, springiness and harness).

conclusionAll BactoCEASE treatments limited the growth of Listeria monocy-togenes to <1 log increase for all samples tested through nine weeks storage at 4°C for both replicates. The graph which follows shows the listeriostatic effect of BactoCEASE antimicrobial products in cured deli-style turkey.

Spoilage: Growth of spoilage microflora was significantly differ-ent between the two trials, but in neither trial did competitive micro-flora appear to have any effect on pathogen growth or inhibition. For both trials, the pH values typically remained stable for all treatments throughout the test period. Therefore, inhibition of Listeria mono-cytogenes observed for other treatments of this study was likely due

to the antimicrobial treatment itself, rather than interference with competitive microflora.

Color: CIE L*a*b* : The Control (CAM) had the lowest L* value suggesting the darkest color compared to the BactoCEASE treat-ments. The range of values reported for both a* and b* are similar between the Control (CAM) and BactoCEASE treatments, which indicates that consumers will not perceive a visual difference in the redness of the product.

Purge loss: As expected, percentage of purge loss generally in-creased over time. Although differences were found, the variation was considered relatively small and not of practical significance. Variances can be partially explained by normal processing induced error and by treatment effects.

Texture profile: Texture analysis for both peak and mean force show that all treatments were similar to textural properties suggest-ing that the treatments had little impact on texture.

Sensory: Consumer sensory preference panels — based on color, aroma, flavor, texture, overall acceptance and likelihood of purchase — were conducted using an untrained consumer panel. Ranking scores for all questions except color and texture (including aroma, flavor, acceptance and likely to buy) from highest to lowest (or least preferred to most preferred), were Control Negative without anti-microbials, Control CAM, 0.40% BactoCEASE, and 0.50% Bacto-CEASE antimicrobial systems, respectively.

Figure 1. Inhibition of L. monocytogenes by antimicrobials in cured turkey, 4°C

15 14

fryingshortening

specialtyshortening

all purposeshortening

emulsifiedshortening

margarines

A s the food industry has moved away from trans fat for health and labeling reasons, alternative oils high in saturat-ed fat have replaced a large portion of the partially hydro-

genated vegetable oil used in functional bakery shortenings. While the move to alternative shortenings is considered fairly successful, it hasn’t come without challenges, including: functionality, handling/processing, sustainability, as well as nutritional concerns.

Products like palm oil with naturally high level of saturated fat (~50%) have provided some of the necessary functionality, but in-creased saturated fat levels beyond that of traditional shortenings are now burdensome to consumers.

Today our customers are asking Bunge for bakery shortening al-ternatives at a reduced saturated fat level. Bunge saw that as a chal-lenge and set out to provide a unique and dependable shortening solution to the packaged food and bakery industry. It would need to meet or exceed customers’ expectations on taste and mouth feel characteristics, have zero grams trans fat per serving, and reduce the saturated fats by a minimum of 40% versus competitive alternatives. And to deliver this value added solution at a competitive price so that the industry would be able to widely adopt the technology.

Bunge’s solution was the Saturate Sparing technology. We created a shortening solution for bakery applications that allows manufactur-ers the benefit of a drop-in replacement with reduced saturate fat content. Saturate Sparing shortening utilizes proprietary non-lipid ingredients, blending and crystallization processes (triacylglycerols mismatch) to reduce saturate levels by greater than 40% in all pur-pose and emulsified shortening when compared to conventional re-duced trans shortenings.

The solution is based on two independent patented technologies developed by our Bunge Ingredients Innovation team: “fiber struc-turing” and “mis-match hard stock technology.” Through the combi-nation of both technologies, Bunge has been able to develop highly functional shortenings that have zero grams trans fat per serving and

provide greater levels of heart-healthy mono- and polyunsaturated levels over traditional shortening. A saturate level of as low as 15% can be obtained with a system based upon canola or high oleic cano-la, X-factor type hard fat, and a structure enhancing cellulose fiber.

Today there are two products available utilizing this technology: An all purpose shortening (Designer Solution 172) and a cake and icing shortening (Designer Solution 358). The cake and icing short-ening was tested in yellow, layer, pound cakes and icings. The all pur-pose shortening was tested in chocolate chip cookies, sugar cookies, biscuits, pie crusts and wet cream tests. Both formulas handled like conventional shortenings and produced acceptable product in every application that was tested without impacting taste or mouth feel.

If widely adopted this technology has the ability to remove mil-lions of pounds of saturated fat from the American diet, improving heart health throughout the nation.

Saturate Sparing Shortening SolutionsReplacing trans fat does not have to mean adding saturated fat.By Bunge Oils

Click here for a white paper on this topic.

Saturate Sparing technology reduces saturated and trans fats by 60%

over non hydrogenated products, 60% less than traditional products

and 40% less than reduced trans products.

16

Utilizing a unique enzymatic process, Bunge Oils has developed a new line of shortening and oils. These products eliminate trans fat and optimize saturated fats, while delivering superior func-

tionality, taste and the quality developers and their customers demand.

What is enzymatic interesterification?Shortenings, margarines and oils are comprised of building blocks known as triglycerides. Triglycerides are either liquid or solid at room tempera-ture. Enzymatic interesterification, the unique process by which Bunge produces UltraBlends Enzymatic Solutions, is a proprietary process of rearranging the fatty acids to provide structure and functionality to tri-glycerides at room temperature, increasing functionality in food produc-tion applications.

In Bunge’s proprietary process, the oil blend flows through a fixed bed system to achieve optimal interesterification. This interesterification “cartridge” consists of an oil purification bed and an enzyme bed. The oil purification bed removes impurities from the oil blend so that the enzyme activity can be maintained at its highest performance. The enzyme bed allows for the enzymatic interesterification of the oil blend as the blend passes through the bed.

The product exiting the system has achieved the optimal interesteri-fication specified by the Bunge product designer. By utilizing these fixed bed or “cartridge” systems, Bunge is able to maximize enzyme perfor-mance and product consistency. When the performance of a “cartridge” begins to decrease, a replacement is brought on-line to maintain highest levels of consistency in finished products.

Due to their physical characteristics, Bunge UltraBlends Enzymatic Solutions are recommended for the following applications:

• Cookies• Crackers• Biscuits• Dairy Fat Replacers• Pie Crust• Popcorn• Flat Breads/TortillasFats and oils created by enzymatic interesterification provide several

benefits to food manufacturers:• Ability to eliminate trans fat and optimize saturated fat content

while delivering a wider plasticity range• Less processing and no harmful by-products create a more sustain-

able, green process• Made with domestically sourced soybean oil offering the opportu-

nity to hedge oil with better risk management• Elimination of trans fat, lowered saturated fat, wide plasticity range

and suitable year-round use make UltraBlends a great alternative to traditional hydrogenated shortenings and palm-based products.

• A more consistent SFC Curve creates less variability in firmness of the dough, especially beneficial for machining processes.

Ultra Blends Enzymatic SolutionsA proprietary enzymatic process creates shortenings and oils with superior functionality.By Bunge Oils

Click here for a white paper on this topic.