Food Business News - June 28, 2016 - (Page 30)

and process improvement measures to increasing manufacturing capacity," Ms. Silagyi said. "However, these projects can take longer than a year to complete." Atlanta-based CP Kelco last December said it intended to increase pectin production capacity in Europe. Previously the company completed projects that increased pectin capacity by 30% in a Brazilian manufacturing plant. Royal DSM, Heerlen, The Netherlands, in April said it plans to expand pectin capabilities at its Andre Pectin plant in Yantai, Shandong province, in China. "Rebalancing supply and demand requires investment in peel washing and Picking out pectin alternatives TIC Gums promotes replacements in beverages P ingredients custom blends innovation national distribution B.C. Williams Bakery Service BCW Food Products 1-800-527-4104 30 FOODBUSINESS NEWS ® ectin's functional benefits make it difficult to replace in applications. TIC Gums, White Marsh, Md., does offer options, particularly in beverages. To add texture to beverages, Ticaloid 310 S replaces the viscosity and mouth-coating commonly provided by pectin, said Karen Silagyi, product manager for TIC Gums. Ticaloid 310 S is a blend of natural gums, including gum acacia and xanthan. "It takes advantage of gum-gum synergies to add to the viscosity and mouth-coating in common applications such as juice and tea beverages," Ms. Silagyi said. The usage level of Ticacoloid 310 S in juice and tea beverages is generally between 0.05% and 0.07%, which compares to a usage level of 0.15% and 0.2% for pectin, she said. In acidified protein beverages, Dairyblend Acidified Beverage 120 from TIC Gums provides stabilization, increases the rate at which the beverage clears the mouth and reduces the awareness of particulates without relying on pectin alone, she said. Extenders may reduce the amount of pectin used in applications, said Albert Cianci, product line manager for functional systems and hydrocolloids in North America for Cargill, Minneapolis. "There is no alternative that we've seen that is a turn-key or drop-in," he said. Food and beverage companies might use a little more starch and a little less pectin, or they might use a little more gum and a little less pectin, he said. "Perhaps you may use some extenders, but in the end you need pectin's functionality," Mr. Cianci said. Food and beverage companies may enter into longer term contracts with ingredient suppliers to secure pectin supply, said Valentina Gizzi, global product manager, pectin, for DuPont Nutrition & Health and based in New Century, Kas. Also, ingredient alternatives might make sense in certain When replacing pectin in juice and tea beverages, applications and provide some relief from the current high costs of pectin. "As an example, we work with food and beverage manufacturers to formulators should considcreate tailored ingredient systems," she said. "By combining functional er ingredients that replace properties of diverse ingredients in highly specialized and synergistic the viscosity and mouthways, we can help our customers enhance product performance and coating provided by pectin. quality and also reduce formulation costs." When choosing pectin alternatives, "clean label" issues may arise. "Pectin is generally recognizable to consumers and viewed favorably," Ms. Silagyi said. "While there is no regulatory body defining the term 'natural,' some grades of pectin undergo processing that may not be viewed as such. Additionally, pectin is non-G.M.O. but is often standardized with other carbohydrates that may not meet the clean label parameter." Like pectin, Ticaloid 310 S is non-bioengineered/non-G.M.O., according to TIC Gums. "When recommending pectin alternatives, we work with our customers' specific clean label requirements," Ms. Silagyi said. "Although there is not a clear definition of clean label, we have developed a clean label chart to help our customers determine which hydrocolloids can meet their specific parameters." FBN June 28, 2016

Table of Contents for the Digital Edition of Food Business News - June 28, 2016

Food Business News - June 28, 2016
What will Brexit mean for U.K. food and agriculture?
Obesity rate rises as sweetener use declines
Beverage Business News - Protein on trend in R.-T.-D. beverages
Table of Contents
Web Contents
Editorial - Market fragmentation intensifies C.P.G., retail competition
Coca-Cola invests in organic aloe water beverage maker
Dunkin’ Donuts evolves with expansion of beverage portfolio
Philadelphia passes tax on caloric, diet beverages
Post said to be considering combining with Lamb Weston
Teasdale adds to private label portfolio with purchase of Mesa Foods
CVS to expand selection of healthier foods, will add to private label line
Monster moving beyond energy beverages with debut of Mutant, Hydro
Coca-Cola changing its soft drink strategy to focus on ‘shaping choice
McDonald’s to relocate corporate headquarters
Smucker earnings soar on coffee sales, pet food acquisition
A squeeze on pectin
Picking out pectin alternatives
Kellogg launches $100 million venture capital fund
Kellogg adds Pure Organic to Kashi portfolio
TreeHouse Foods profiles the changing private label consumer
Martha Stewart enters meal kit market with delivery subscription service
B&G Foods ready to ‘fight back’ in frozen food aisle
Washington - Audit finds F.D.A. must improve food recall process
Snack Trends - Key trends unveiled at Sweets & Snacks 2016
Crispy, convenient and gluten-free
When gluten-free orders get serious
Company profile - WhiteWave Foods eyeing $3 billion in additional U.S. plant-based foods sales
WhiteWave’s Earthbound Farm brand set to soar in fresh and frozen
Industry Images - Record attendance at 2016 Purchasing Seminar
New Food Products
Ingredient Market Trends - Post-eleventh hour compromise on G.M.O. labeling
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 28, 2016