Milling & Baking News - December 27, 2011 - 24

Food Ingredient Solutions 
®

Extracts from paprika (right), turmeric or annatto may be used as colors to replace synthetic colors.

(coloring), when appearing on the ingredient list, he said. Kalsec offers oleoresin and aquaresin annatto, turmeric, paprika and carrot and blends of these pigments to provide a range of shades in the yellow to orange range. Water-soluble colors are most appropriate when the color is being added to batters, cereal mash or metered into the blend, according to Kalsec. Oil-soluble formulations typically are used when the color is dry-plated onto a carrier, for example in the preparation of snack coatings or when added to the oil or fat component of the food. Kalsec’s natural flavors may be used to replace such ingredients as hydrolyzed vegetable protein, Mr. Augustine said. “All Kalsec’s spice and herb extracts that deliver flavor to grainbased foods, such as basil and cinnamon, can be listed as natural flavors on a finished goods label,” he said. Kalsec provides a range of spice and herb extracts from traditional

‘Preservatives are a dirty word in all industries. People say, “It’s got preservatives in it.” Well, vinegar is a preservative.’
— Gary Cain, president and chairman of Cain Food Industries, Dallas.
flavor extracts such as onion and garlic, black pepper and celery to more spicy blends, including regional blends such as Asian, Italian and Mexican. Caramelized onion and smoked garlic are other options. AB Mauri Fleischmann’s, Chesterfield, Mo., offers Nabitor that is designed to replace calcium propionate in grain-based foods, said Bill McKeown, vice-president of technology for AB Mauri Fleischmann’s. It is developed during a controlled bacterial
24 / December 27, 2011 Milling & Baking News

fermentation of wheat starch or corn syrup solids. “These fermentations have typical end products (mix of organic acids) of bacterial fermentations, which delay the growth of many types of mold and bacteria,” he said. “In addition, the Nabitor series contains citric acid, which is produced from controlled bacterial fermentation of potato products.” Advanced Food Systems, Inc., Somerset, N.J., offers Actobind 9021N that is designed to improve bake stability and creamy mouthfeel of cheese fillings in frozen entrees such as lasagna, ravioli and stuffed shells. Ingredients in the Actobind product line are made with native, unmodified starches. Price concerns When considering these alternative ingredients, grain-based foods manufacturers may wonder if cutting down ingredient lists may mean enlarging ingredient costs. Enzymes in some cases may be more cost-effective than the ingredient it replaces, Mr. Cain said. Cain Food Industries a few years ago positioned some enzymes to customers as cost-saving measures to be used in place of such ingredients as SSL. The enzymes also may be used in efforts to simplify ingredient lists. In other instances, the alternative ingredients may cost more.

“The research cost to develop, find and use these enzyme alternatives is significant,” Dr. Bruinsma said. “The cost to isolate and grow the enzyme into a quantity large enough to sell is expensive. That is the bad news. The good news is that small amounts of enzyme can be quite effective in changing dough properties. So, if enzymes are expensive and you need small amounts, sometimes it is cost neutral. Sometimes it cost more to use them, and in some cases it can actually save you money.” Mr. Augustine said, “While the natural ingredients are typically higher in cost than their synthetic counterparts, their cost is in alignment with those products that command a premium based on consumer preference for natural.” AB Mauri Fleischmann’s Nabitor, like most clean label/simple label products, is offered at competitive price points for this market, Mr. McKeown said. “Unlike calcium propionate, the manufacturing process takes many days to properly ferment the raw materials into a finished product,” he said. “Although this fermentation process results in ingredients that are typically higher in cost when compared to chemical mold inhibitors, consumer demand is increasing along with their willingness to pay more for premium clean label products.” MBN
— Jeff Gelski
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - December 27, 2011

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