IFT: Companies team up on allulose approval; White paper on cheese substitute research

February 1, 2022
12:09 pm

Food Technology Staff

1-Feb-2022

Ingredient Companies Team Up on Allulose Approval

Cosun Beet Co., Ingredion, Matsutani Chemical Industry, and Samyang Corp. have announced a new consortium to help bring allulose to the EU and UK markets and support allulose’s nutritional labeling as a carbohydrate. The new consortium is called the Allulose Novel Food Consortium (ANFC).

Allulose is a naturally derived rare sugar with 10% of the calories of standard sugar. It provides about 70% of the sweetness of regular sugar (sucrose) and has a similar taste profile. Allulose is authorized as a food ingredient in many countries worldwide, including Japan, Mexico, Singapore, South Korea, and the United States. It is also under regulatory evaluation in several other countries and regions. In addition, allulose is FEMA (Flavor Extract Manufacturers Association) GRAS (Generally Recognized as Safe) for use as a flavoring in beverages and milk products. ANFC’s members believe that a single, joint, proprietary EU and UK novel food application could accelerate the approval process, yielding time and cost savings for members.

ANFC’s next goal is to petition for the exemption of allulose from sugar labeling in the EU/UK market.

Companies seeking approval of allulose in Europe who are interested in joining the consortium are encouraged to contact Shigehiro Hayashi at Matsutani ([email protected]).

White Paper Showcases Cheese Substitute Research

Formulators of plant-based cheese alternatives understand that plant-based proteins function differently than dairy proteins, according to specialty ingredient supplier Innophos. But identifying the underlying mechanisms that influence protein interactions and developing strategies for improving plant-based protein functionalities can be challenging.

To address such challenges, Innophos built a technical database to help identify the right combination of plant protein (e.g., pea, fava, and potato) and emulsifying phosphate salts for various applications. In addition, the company developed a white paper to discuss factors that affect the protein interactions and to offer solutions from its database with the potential to help formulators optimize the taste and texture of plant-based cheese. The white paper includes practical examples such as a pea protein isolate case study that showcases improvements in a product’s moisture content, shredability, and melt properties with the addition of Innophos Texture-Melt NM69.

The white paper, “Cheese Substitutes: Formulating with Plant-Based Proteins,” is available for complimentary download on the Innophos website (innophos.com).

PRODUCT BRIEFS

In mid-2021, Enzyme Development Corporation (EDC) started producing a high-activity purified liquid papain that meets the requirements for the Kosher for Passover certification. EDC began reviewing the possibility after numerous inquiries for a protease that could meet the Kosher for Passover requirements. The choice of papain is based on EDC’s 68 years of experience with papain processing and on the fact that papain is a unique protease.
Kerry released TasteSense Sweet Organic Certified, the first organic-certified sweet modulator for the U.S. beverage marketplace. Delivering a clean, sweet taste, with excellent mouthfeel and a balanced flavor profile, this new taste ingredient has many applications for Organic Certified beverages. TasteSense Sweet Organic is the first organic-certified sweet modulator to meet the National Organic Program standards listed in 7CFR part 205.
AIDP announced the addition of the Cognilipid portfolio of brands to its Nootropic ingredient portfolio. CogniPLUS is a proprietary branded complex of phospholipids including phosphatidylserine and phosphatidic acid with several human clinical studies supporting benefits on stress, memory, mood, and PMS symptoms. CogniPS is a branded phosphatidylserine, and CogniPA is a branded phosphatidic acid. Both are synergistic lipid complexes specifically formulated for cognition support and performance. AIDP is partnering with Lipogen Israel for this family of products.
Bartek introduced Pecmate Pectin Enhancer, its newest proprietary technology to optimize pectin-based gummy formulation. The ingredient improves pectin-based product formulation by helping overcome many production challenges, such as controlling gelling behavior and maintaining stable pH throughout formulation. Pecmate provides gummies and soft candies with better consistency, clean release from molds, and candies that hold their shape.
Fuchs North America introduced the Celebrating Soul Collection—a line of seasonings that will allow consumers to experience the craveable flavors of the South from anywhere in the world. The blends are ideal for proteins, side dishes, and milkshakes. The new Celebrating Soul Collection includes the following four seasoning blends: Hoppin’ John Seasoning, Chicken Brine, Pot Likker Seasoning, and Sweet Tea Milkshake. Food technology startup B. T. Sweet unveiled Cambya, a plant-based, drop-in sugar replacer for multiple food applications. The proprietary formula, based on soluble fibers, monk fruit, and select botanicals, boasts a one-to-one equivalent to sugar both in body and taste, and offers a rich source of naturally derived beneficial fibers. Cambya delivers optimal sweetening capacity without the need for masking agents.
T. Hasegawa USA introduced its all-natural, plant-based Emulsitract milk colloid emulsion to the North American market. This advanced flavor innovation provides an effective solution for food and beverage brands that need to simulate the creaminess and rich mouthfeel of traditional whole milk in a wide range of beverages, packaged foods, and dairy alternatives. Earlier in 2021, the company introduced Boostract, which adds or enhances the effect of kokumi (or “rich taste” in Japanese) to foods and beverages. Both technologies improve mouthfeel, but Boostract is a flavor modifier that uses Maillard Reaction to convert plant-based proteins to sugars, whereas Emulsitract is an emulsifying agent that adds fatty acids to provide a creamy milk flavor profile.
Fiberstar launched new methylcellulose-free solutions to create clean label meat substitutes. Next generation Citri-Fi TX20 texturizing citrus fiber can be used with specific plant-based proteins such as potato and/or canola to produce methylcellulose-free meat analogues. Part of Fiberstar’s toolbox of methylcellulose-free solutions for meat alternatives, Citri-Fi TX20 provides firmness, thickening power, and meat-like texture. Also in this toolbox is the standard Citri-Fi 100 citrus fiber line, which binds water and emulsifies to create a juicy texture.
Green tech start-up Melodea developed MelOx, a high-performance, plant-sourced barrier coating that protects packaged products from oxygen and oil and grease transmission. The company also developed Melodea VBcoat that protects packaged goods from water vapor and oil and grease transmission. Unlike existing materials used for such purposes, like plastics and aluminum, Melodea sources its barrier coating material for packaging from wood pulp. The coatings are sustainable and recyclable, and do not contribute to plastic waste pollution.
Gold&Green Foods launched Gold&Green Protein Granules and Protein Flakes—two new clean label, plant-based protein formats made from three naturally nutritious ingredients: oat bran, pea, and fava bean protein. There are no genetically manipulated ingredients, no fillers, no preservatives, no salt, no oil, and no soy. The Protein Granules and Flakes have a neutral flavor profile and texture that can be manipulated to adapt to any application.
Thermo Fisher Scientific’s new portfolio offers cost-effective, robust Solid-Phase Extraction solutions to support food safety workflows and meet regulatory requirements across Europe, Asia, and the Americas. The Thermo Scientific QuEChERS product line provides an easy-to-use sample preparation workflow with sample extraction and cleanup kits that allow for comprehensive pesticide residues extraction to produce cleaner extracts for chromatographic analysis. The collection includes 48 new products for Original, Association of Official Analytical Chemists, and European methods; products are available in convenient pouches or prefilled tubes, giving users a wide range of choices to find the sample preparation solutions to best suit their needs.

INDUSTRY UPDATES

BENEO announced a multimillion-dollar investment program for the coming years to expand capacity for its prebiotic chicory root fiber production sites in Pemuco, Chile, and Oreye, Belgium. The first step will see more than $33 million invested. The program will ensure a significant capacity increase of more than 40% of BENEO’s global chicory root fiber production to meet rising customer demand and drive further growth within the market. The work on both production sites is beginning this year.

Batory Foods has acquired DMH Ingredients, a food and beverage ingredients distributor, along with its sister company, Naturestock Foods.

Kemin announced that it broke ground on a new manufacturing site in Verona, Mo., to produce clean label ingredients. The new facility, scheduled to open in March 2023, will be a state-of-the-art production plant for Kemin Food Technologies – Americas to manufacture its Proteus portfolio of patented, clean label protein ingredients for meat, poultry, and protein-based applications.

Merit Functional Foods, a solutions-based plant protein company, announced that its new 94,000-square-foot facility in Winnipeg, Manitoba, is fully scaled to supply pea and canola proteins.

RoundTable Healthcare Partners has established Everwell Health Holdings LLC, a new consumer health and wellness functional ingredients platform. Concurrently, Everwell Health announced its acquisition of Nutrition21, LLC, an active nutrition ingredients leader, as its first investment. Everwell Health will actively pursue partnerships and business development opportunities with additional functional ingredient companies and will focus on amplifying investments in clinical studies, new product development, marketing, and sales.

T. Hasegawa USA announced plans to open a 60,000-square-foot facility in Rancho Cucamonga, Calif., in March 2022. The new facility will augment T. Hasegawa’s manufacturing resources in the U.S. market by 50% and expand the company’s capabilities in sweet flavor production and technology.

Florida Food Products (FFP) announced that it will acquire Comax Manufacturing Corp., a provider of clean label flavor solutions focused on the beverage and nutrition markets. As part of the FFP family, Comax will continue to operate its Melville, N.Y., manufacturing facility, and develop industry-leading formulations in its Marlton, N.J., R&D facility.

Global Organics is proud to recognize its longtime partner, Natíve, for becoming the first Regenerative Organic Certified sugar producer. Regenerative Organic Certification was created to leverage and bring together existing high-bar certifications for environmental protection, animal welfare, and fair trade. USDA Certified Organic, an already rigorous standard, is the baseline requirement. Regenerative Organic agriculture increases soil organic matter and sequesters carbon, ensures ethical treatment of animals, and provides fair conditions for farmers and workers.

Comet Bio, a manufacturer of healthy and sustainable ingredients, announced an investment with RE Energy to build a dedicated manufacturing facility in Denmark. RE Energy will upgrade and expand its existing facility in Kalundborg to supply over 4 million kg of Comet Bio’s Arrabina prebiotic fiber annually. RE Energy will operate the new facility under the supervision of Comet Bio.

EverGrain Ingredients, a barley fiber and protein ingredient company backed by Anheuser-Busch InBev, highlighted its sustainability efforts at Food Ingredients Europe in November 2021. The company engaged Netherlands-based Blonk Consultants to independently validate its assertion that it can offer protein and fiber ingredients (EverVita barley fiber and EverPro barley protein) with materially lower greenhouse gas emissions, land use, and water use when compared with most other conventional ingredients. EverGrain also partnered with The Carbon Underground on its Adopt-A-Meter initiative and committed to funding the restoration of 1,000 meters of land on behalf of the show’s attendees.

AlgiSys BioSciences announced that it has retained Peakstone Securities to raise $45 million in Series B capital to fund its initial commercial plans being driven by global customer demand for eicosapentaenoic acid (EPA) omega-3 fish oil substitutes. AlgiSys is a biotechnology company that can sustainably and economically produce natural, non-GMO, fish-free ingredients rich in omega-3 fatty acids and aquatic plant-based protein, all suitable for a wide spectrum of B2B products. AlgiSys can deliver the highest and purest concentrations of EPA directly from algae through a highly scalable heterotrophic fermentation process. Its heterotrophic fermentation process is an environmentally clean production system with no pathogens or contaminating elements diminishing ingredient quality.

RESEARCH

Matcha Boosts Cognitive Function

Matcha is a type of green tea produced by drying and grinding tea leaves into a fine powder. With its earthy, umami taste, it’s proving to be not only a flavor, but also a nutritional source of polyphenols, vitamins, minerals, fibers, caffeine, and L-theanine.

A human study published in Science Direct showed that Ceremonial Grade Organic Matcha Powder helped ease mild stress-related cognitive decline and improved reaction time among young adults. For this placebo-controlled study, researchers recruited 42 participants aged 25 to 34 years who consumed 2 g of ITO EN’s ceremonial grade matcha daily for two weeks.

The researchers found that participants who consumed matcha daily had higher attentional function than the placebo group, leading them to conclude that the interaction between caffeine and theanine, naturally present in the matcha, has a positive effect on cognitive function in young adults during or after stress conditions.

ITO EN’s ceremonial grade matcha, available from Taiyo and partner NutriScience Innovations, is especially ideal for matcha-flavored nutritive protein powders and ready-to-drink beverages, smoothies, bars, and teas. “We are currently experiencing strong interest for Ceremonial Grade Organic Matcha in the following categories: ice cream, dairy products, smoothies, energy drinks, protein drinks and shakes, cookies, cakes, bites and bars, and chocolates,” says Derek Timm, technical sales director, Taiyo International, adding that spice companies are also showing interest.