New food ideas from Europe’s health ingredients suppliers
When attending an ingredients trade show you are often presented with finished products and concepts. Whilst a small sip or a nibble doesn’t quite recreate the full user experience, it can be enough for you to decide whether a proposition has wings. Detailed research and development as well as supporting health claims can all help to make an ingredient a more compelling offering, but a solid and innovative concept can really capture the imagination.
At Health Ingredients Europe, Ingredia presented three different concepts based on their Benexia chia omega-3. Global interest in chia has risen steadily (google trends) and has been well accepted by consumers as a natural plant based source of omega-3 and fibre. Ingredia’s concepts included chia omega-3 gel capsules offering an alternative to fish based omega-3. The company had also produced a chia cooking and table oil which has a neutral flavour as well as a chia omega-3 fortified milk. Both provide omega-3 enrichment whilst avoiding any benefit-to-proposition mismatch as can be the case with omega-3 from fish.
Roquette is a big investor into the development of new concepts as we saw during the inauguration of its new facility at its industrial site in Lestrem (read), where an entire lunch was prepared using microalgae based ingredients. At the show the company continued to showcase the potential in its microalgae based Algility ingredients range by reducing the fat in ice cream by approximately 40%. The concept was a knock-out in terms of taste and texture and were we not aware of the fat reduction, we would not have been able to tell the difference between this and a good quality, full fat, ice cream.
ProTake™ from Rousselot® is a natural, high protein (90%) ingredient. It can be applied in a number of applications where high protein is important. At the show it was presented in classic formats of a chocolate high protein bar as well as a high protein chocolate drink. ProTake™ was also demonstrated in muffins to show it could maintain good texture in baked goods where protein can play an important role.
The powerful antioxidant ubiquinol from Kaneka can become unstable in some applications. This means that for the most part soft gel capsules have been the preferred format. However this isn’t always convenient and in categories such a sport nutrition formats such as bars remain very popular. To overcome this Kaneka employed microencapsulation technology to produce a ubiquinol recovery bar to provide a more convenient solution to aid recovery post exercise.
KitoZyme were presenting their complete product KioSlim Double Action. Designed for weight management the product comes as either a water soluble sachet or a capsule to be taken before a meal. Its double action acts first to improve the satiation effect of a meal helping to prevent further cravings. It also binds to its own weight in fat.
Van Eeghen Functional Ingredients had a number of drink concepts to showcase vitacholine. The essential nutrient is approved with three EFSA health claims for liver health, homocysteine metabolism and fat metabolism. At the show it was presented in the AMP Energy Drink designed to boost energy and improve focus.
Having reported a great year in 2014 Volac were presenting their well established ProCrisp concept. ProCrisp is an extruded whey protein isolate combined with rice flower which can be consumed without the need of adding a liquid. The end product is protein balls which can be used in formats such as yogurts, breadsticks or any format that could benefit from a crispy texture as well as protein enrichment. To see an extended interview with Volac’s Harmjan Speelman and Michael Hiron click here.