Food Business News - June 16, 2015 - (Page 50)

I.F.F. to stress flavors for protein sources P rotein from different sources, from legumes to seaweed to even insects, are appearing in foods and beverages. Executives at International Flavors & Fragrances have noticed, and now the company plans to offer more assistance in creating desirable flavors for such products. "When we talk about protein and textures, we are not necessarily talking that we are adding proteins and textures to our portfolio," said Matthias Haeni, group president of flavors for I.F.F., in a June 2 investors' day call. "We are talking about flavoring product solutions, which are containing proteins, a different form of proteins than currently consumed. "Most of these proteins, they are coming with certain off-tastes, and it is about masking these proteins. It is about better understanding and creating flavors, which are interacting with food proteins in a different way so that we can make these products taste better." While people across the globe are consuming more protein, there is pressure, including environmental pressure, on how proteins are consumed and resourced, he said. "There are a lot of alternative sources the industry is working on, such as seaweed, widely consumed in Japan and in China," Mr. Haeni said. "We talk about proteins that are plant-based or even proteins that are insect-based." He said I.F.F.'s flavors group will address three themes: modulation, delivery system, and protein and textures. Modulation refers to such issues as improving the taste of products with fewer calories or less sodium. Delivery system refers to finding more natural and sustainable sources of flavors, such as botanical extracts. Andreas Fibig, chairman and chief executive officer of New York-based I.F.F., said finding the right people to join I.F.F. and focus on the themes will take time. "If you look at protein and textures, for example, you have to hire these experts, and that really, really takes time," he said. "So that at the moment is probably the time-limiting factor we have here, and that's probably true for many of the areas where we want to go." FBN 50 FOODBUSINESS NEWS ® thicker muscle than the low protein control, said Neelesh Varde, Ph.D., senior product manager at Roquette. No appreciable difference was seen between Nutralys and whey. "The data suggest that pea protein can be as efficient as whey in building muscle strength and thickness," he said. Nutralys, a pea protein isolate with a minimum content of 85% protein, comes from the yellow pea Pisum sativum, he said. Nutralys F functional grade works in spreads, cereal, snacks and extrusions like cereal crisps and textured meat analogs. Nutralys S works well in beverages and applications that need a lower viscosity. Nutralys BF is specifically for baking applications. Protein levels of good source (5 grams per serving) and excellent source (10 grams per serving) may be achieved in products, Dr. Varde said. Adding other ingredients or using certain processing techniques may overcome a potential off-taste associated with pea proteins, he said. Protein levels depend on the applications. The excellent source of protein claim would be difficult to reach in certain applications such as protein gummies. "For beverages, we've had customers put 20 grams of Nutralys into a serving of dry powder mix," Dr. Varde said. "For nutrition bars, 10 to 15 grams per serving is easily doable. In extruded cereal crisps, the practical limit is around 60%." FBN - Jeff Gelski June 16, 2015

Table of Contents for the Digital Edition of Food Business News - June 16, 2015

Food Business News - June 16, 2015
Wet weather affecting grain and oilseed markets
WhiteWave to acquire Vega Foods
Dairy Business News - Making salty cheese with less sodium
Table of Contents
Web Contents
Editorial - Expo Milano focuses on food science
The leading natural food trends of 2015
Wal-Mart building an ‘omnichannel’ presence
B&G Foods has big plans for Bear Creek soup brand
With charges, Smucker swings to loss
Smucker seeks growth with healthy innovation
Campbell to acquire fresh salsa maker
Hughes out as Boulder Brands c.e.o.
Private equity firm buys PopCorners brand
Subway commits to ingredient improvements
Washington - Resistance is futile
Health and Wellness - Clean label and the 'trust factor'
Ingredient Innovations - Pace picks up for pea protein power
Pick your plant-based protein
I.F.F. to stress flavors for protein sources
New Food Products
Ingredient Market Trends - House votes to repeal COOL
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 16, 2015