Food Business News - February 9, 2016 - (Page 32)

Ingredient Innovations Three considerations when choosing emulsifiers Non-pho oils are set to become a necessity while sustainability and non-G.M.O. are other factors hen choosing emulsifiers, food and beverage formulators may run into well-known issues. Non-partially hydrogenated oils, non-bioengineered/non-G.M.O. ingredients and sustainably sourced palm-based emulsifiers are the three largest emulsifier trends in the opinion of Jim Robertson, global product manager of emulsifiers for Corbion Caravan, Lenexa, Kas. The Food and Drug Administration in the June 17, 2015, issue of the Federal Register said it had determined there is no longer a consensus among qualified experts that partially hydrogenated oils (phos), which are the primary dietary source of industrially-produced trans fatty acids, are Generally W 32 FOODBUSINESS NEWS ® Recognized As Safe (GRAS) for any use in human food. Food and beverage companies have until June 18, 2018, to remove phos from product formulations. Corbion is introducing a line of non-pho emulsifiers under the Ensemble brand, Mr. Robertson said. "We have re-engineered our widely used pho-based emulsifier portfolio with one goal in mind: to provide a non-pho emulsifier portfolio to deliver drop-in functionality that maintains flavor and texture without sacrificing quality, handling and shelf stability," he said. "Corbion's non-pho solutions are formulated to minimize reformulation hurdles and operational disruption, allowing customers to simplify and streamline their reformulation efforts." Palm-based emulsifiers offer similar benefits to pho-containing emulsifiers because of their fatty acid profile, said Sheila Rice, regional product manager, emulsifiers for DuPont Nutrition & Health and based in New Century, Kas. "Palm oil naturally contains roughly 49% saturates, which provide the softening effect in bread crumb softness," she said. "Other common sources of oil have a range of only 7% to 25% of naturally occurring saturates." Palm oil is non-bioengineered, as are several other oils found in emulsifiers. Packaged Facts, Rockville, Md., last year said the global market for food and beverage products sold at retail and made with non-bioengineered/ non-G.M.O. ingredients is $550 billion, with the United States accounting for $198 billion, or 36%. Packaged Facts, a market research firm, forecasts the total global market for non-G.M.O. foods and beverages nearly will double by 2019 due to a compound annual growth rate of 15% from 2014-2020. Non-bioengineered oils that may be used in the production of non-bioengineered emulsifiers include palm oil, palm fractions, palm kernel, olive, sunflower, high- and mid-oleic sunflower, peanut, and coconut oils, Mr. Robertson said. When choosing to replace emulsifiers that contain partially hydrogenated oils, consider whether the replacement emulsifier has drop-in functionality that maintains flavor and texture. Ms. Rice said triglycerides (a combination of functional fats and oils) may work as an alternative to bioengineered products. "The combination and source of the oils will determine its G.M.O. status, and non-G.M.O. versions are available," she said. Standard identity preserved soy lecithin and sunflower lecithin are non-bioengineered materials that may work as alternatives to traditional emulsifiers, she said. They are available in two forms, liquid and powdered (de-oiled). For bread manufacturers, Cargill Texturizing Solutions, Minneapolis, offers liquid and de-oiled soy lecithin as a replacement for monoglycerides and DATEM, which sometimes are made from phos. Mr. Robertson said mono and diglycerides are used in sweet February 9, 2016

Table of Contents for the Digital Edition of Food Business News - February 9, 2016

Food Business News - February 9, 2016
Mondelez expects snack sales to slow
Starbucks ‘firing on all cylinders’ in C.P.G.
Beverage Business News - Boosting the nutrition profile of beverages
Table of Contents
Web Contents
Editorial - Trust and the rising bar for ‘achieving’ food safety
Survey finds natural labels may mislead consumers
‘The U.S. consumer has changed’
Take the lead in transparency
ChemChina to acquire Syngenta for $43 billion
A new venture for PepsiCo
Chipotle focusing on recovery, food safety
Coca-Cola takes stake in Nigerian business
SuperValu picks new president, c.e.o.
Madagascar 2 - Vanilla prices soar again
Nestle in talks to acquire Israel’s largest food company
Global challenges weigh on Hershey’s earnings
Court sides with Dannon, General Mills in yogurt case
Market Insight - Beef is bouncing back
Ingredient Trends - Plant protein applications evolving
Ingredient Innovations - Three considerations when choosing emulsifiers
Emulsion innovation extends beverage stability
New Food Products
Ingredient Market Trends - Ethanol fuels fireworks in the Iowa Republican caucus
Ingredient Markets
Supplier Innovations and News
Ad Index

Food Business News - February 9, 2016