With an estimated 15% of today’s adult population in Europe being lactose intolerant and an increased volume of consumers opting to lead a gluten free lifestyle, it is no wonder that frozen lactose and gluten free desserts are becoming so popular.
Forever tempting us to save room for dessert, erlenbacher is exciting tastebuds once more with an appetising selection of its finest frozen lactose and gluten free products. This diverse collection includes delicious Strawberry, a Duo of Blueberry and Peach, Nut and Chocolate and lastly, Strawberry and Mandarin Cream Slices. Three of the four delicious desserts are presented in mixed packs, which benefits those looking for a diversity of taste in minimal packaging.
Lactose Free Cream Slices are made with a flavoursome, lactose free cream filling, sandwiched between fluffy muffin layers for the ultimate velvety taste. The Strawberry Cream Slices are generously covered with chopped strawberries and coated in a sweet cake glaze whilst the Blueberry and Peach Cream Slices are topped with mouth-watering blueberries and peaches, perfect for an end of dinner indulgence.
The Gluten and Lactose Free Cream Slices are divided into four different cakes. The Nut and Chocolate Cream Slices are presented with a light creamy filling between delicious dark chocolate sponge layers and finished with a smooth chocolate or nut cream wave. The other mixed pack is the sweet Strawberry and Mandarin Cream Slices one of which is garnished with aromatic strawberries and the other with sun-ripened mandarin slices. All four desserts are both gluten and lactose free and are sure to be a firm favourite with consumers.
This delicious range of gluten and lactose free products is an impressive selection of erlenbacher’s 200 wide-ranging frozen baked goods. These attractive, ready to serve products can be arranged as four pre-cut individual slices making these creamy desserts a feast for the eyes on any shop counter.
As always, the recipes at erlenbacher use only natural ingredients, meaning no added preservatives, no artificial colourants, no hydrogenated fats and oils and no artificial flavourings have been added.
Ulrick & Short is urging fish and seafood manufacturers to adopt clean label ingredients and more transparent processes, to help cut costs and improve efficiency.
The company has been instrumental to date in encouraging the reduction and removal of phosphates in processed prawns and fish, including scampi. Ulrick & Short believes more fish and seafood processors can benefit from reduced costs and improved health claims by specifying clean label, non-GM replacement ingredients. In fact, many industry leaders are already cleaning up their products by replacing ‘rogue’ ingredients such as phosphates and modified starches, which have been used historically to help increase product yield and improve product moistness.
Ulrick & Short can address the industry’s challenges from several angles, with clean label ingredients that meet demand for many applications, from soaking and tumbling to coatings, batters and sauces. For example, Ezimoist allergen-free starches are ideal for soaking whole white fish and prawns, whilst also proving useful in tumbling applications. For products such as fishcakes, the U&S range of Complex binders are invaluable in ensuring the integrity of the product with no detriment to flavour and moistness, whilst also facilitating a wheat based label declaration.
U&S has also focused on ingredients that improve adhesion in tempura batters, and increase crispness in breaded products and coatings. As an added bonus, the company specialises in clean label starches that help to achieve texture stability in sauces, an essential element of many fish dishes and ready meals. Its Delyte range of functional fat replacers reduce fat in sauces of all types whilst maintaining or even enhancing mouthfeel and indulgence, making nutritional fish dishes even healthier.
Director Adrian Short says, “There’s no doubt that fish and seafood companies are much more aware of consumer demand for healthier products that look appetising and don’t compromise indulgence, and are responding accordingly. At Ulrick & Short we have a team of food technologists dedicated to helping our customers find the best way to achieve excellence in their products and processes whilst also reducing costs. We’re confident that we offer the widest range of functional clean label ingredients available from any one British supplier and we would urge manufacturers in fish, seafood, coatings and sauces to take advantage of our technical expertise to identify and address the challenges they face.”
Barry Callebaut, the world's leading manufacturer of high quality chocolate and cocoa presents its extended range of Chocolate Masters Pencils made out of 100% Belgian Chocolate, offering endless creativity in a multitude of sizes and colours.
More than 30 years ago, master chocolatier Pierre Iserentant introduced the technique of 'copeaux grattés', perfectly curled chocolate shapes. Originally, the chocolate was hand shaved diagonally, using the so called 'biais-méthode'.
By incorporating this craftsmanship into the Barry Callebaut Group, his invention is eternalized. By determining the specific parameters for tempering chocolate, Chocolate Masters is able to offer a superior product with better heat resistance, glossy appearance and a crackling snap.
The new collection of Pencils are made out of 100% Belgian chocolate. They make it easy to create a masterpiece with only one finishing touch, providing unlimited creativity. Any creation can be transformed into a mouth-watering masterpiece, be it a cake, an ice-cream or any other dessert. They will even turn a simple breakfast cereal bowl into a delightful starter of the day.
Pencils do not only enhance exclusiveness to any creation, they also compliment your coffee, tea or digestive drinks.
The Pencils are available in almost any color and size imaginable, each with their own specific shape and flavor, ranging from velvety tasting Creamy Pencils over crunchy cute Mini Pencils to edible Celebration Candles.
"Consumers are increasingly looking to try foods that evoke new and unfamiliar culinary experiences. The Pencils make any dessert a visual delight in just one handling", Belgian chef Robrecht Wolters states.
"Whether you're serving a classic ice cream, sorbet or sabayon, a Pencil always delivers that little extra, surpassing the expectation of even the most demanding customers."
The taste of cola, ice tea, tonic and ginger ale is popular around the world – and not only in beverages. Trends from the beverage industry are increasingly spilling over into other segments of the food industry, creating refreshing inspiration for innovation in the confectionery industry.
To meet this trend, Doehler has developed a range of natural flavours and colours as well as fruit juice concentrates and tea extracts specifically for the confectionery industry. Thanks to the company's decades of expertise in the beverage sector, the natural flavours are characterised by taste profiles that are true to the original. Doehler has developed fresh new product ideas for sweets and fruit gums as an example of where the natural flavours and ingredient systems can be used. As a result, clear lemonade, chai-orange, ginger ale-chilli or even Hugo could soon be providing refreshment in the confectionery aisle.
The topic of “naturalness” is becoming more and more important in all segments of the food market – and this also applies to confectionery. Ingo Schlüter, Head of Sales Region Europe at Doehler, says, “As a manufacturer of natural ingredients for food and beverages, Doehler puts naturalness at the heart of everything it does. Thanks to the company's own fruit processing facilities, it is able to produce a very extensive portfolio of different natural ingredients such as fruit juice concentrates, fruit preparations, natural flavours and colours and much more. This allows Doehler to offer the confectionery industry not only high quality, natural building blocks but also a product experience that stimulates all these senses equally."
Suffolk-based natural flavours and ingredients specialists Omega Ingredients has unveiled a new Creative and Innovation Suite as part of its new premises.
The new site, in Great Blakenham, will double the company’s operating space.
To celebrate the official opening of the new premises,BBC TV presenter and food writer Stefan Gates attended a launch party, along with 80 other guests from across Suffolk and the food and beverage industries.
Stefan Gates joined guests as they were given flavour demonstrations and shown some of the company’s latest products. They were also given a tour of the new facilities and a demonstration of the firm’s innovative equipment. This included a highly specialised machine that separates flavours/mixtures and identifies components. Other equipment included a spray drier, which takes a liquid flavour and turns it into a powder.
Guests were also introduced to a new range of flavours from Omega Ingredients called the KiiNotes range. The KiiNotes are a range Provenance Driven Natural Flavours and Extracts with excellent top-notes as well as demonstrating the traceability of the natural ingredients and the named item having complete transparency from Field-to-Fork.
Examples include Sicilian lemon, Brazilian lime, Ecuadorian Passionfruit, Scottish Raspberry and English Blackcurrant. The new range will have a distinctive logo so buyers know they are getting the best quality naturally derived flavours available.
Stefan Gates, TV Presenter says: “About 4 or 5 years ago, I was making a series all about E Numbers and we were trying to make something which most people find intensely boring, mildly interesting. We worked with Steve and did lots of different things to change peoples perceptions about food.
"Steve has got a real sparkle in his eye, he is incredibly creative and when he was talking me through how you build a flavour he kind of sprinkles a bit of star dust on it, he makes it exciting. I've met some other flavourists and they're not trying to create new things, which is why Steve's work is so innovative. That is why today is really exciting for me, because Steve is absolutely brilliant. Congratulations [for the launch] this is unbelievably exciting, well done!”
Chefs from Sodexo recently enjoyed a masterclass courtesy of Kikkoman Soy Sauce, from Michelin starred chef Simon Hulstone of the Elephant Restaurant, Torquay.
The masterclass, held at the Underground Cookery School in London, began with a live demonstration of two dishes by Simon Hulstone that would feature on his own brasserie menu. Following this, chefs from Sodexo were put through their paces in teams to create delicious brasserie style meals from a selection of mystery ingredients and of course, Kikkoman Soy Sauce being an integral part of the dish.
The winners on the day were Ann Margaret Polius, Senior Chef de Partie at Caterham School and Paul Chapman, Sous Chef at Eli Lilly. The winning duo created two delicious dishes to fit the brief; they were Hot & Cold Salmon on a Fennel & Pepper Salad and Oriental Roast Chicken with Sesame Sweet Potato.
Runners up in the competition, whose dishes also wowed the judges with their use of Kikkoman Soy Sauce included; Darren Poulton, Hospitality Head Chef at Santander, Phillip Thomas, Head Chef at Henderson Global Investors, Martin White, Head Chef at GSK Ware & Mohammad Bathily of Lammas School.
David Mulcahy, Craft and Food Development Director at Sodexo said “the training and development of our chefs is extremely important in order to inspire culinary excellence at all levels. Masterclasses are a great opportunity to pass on knowledge from celebrated chefs like Simon Hulstone to fellow chefs to help them learn and develop even further.”
Bing-yu Lee, General Manager at Kikkoman UK says: “It was fantastic to see so many Sodexo chefs at the masterclass with Simon Hulstone. Simon is a fantastic ambassador for Kikkoman and his demonstrations really show chefs just what a versatile ingredient Kikkoman Soy Sauce is and how it can be used as an essential seasoning.”
All participating chefs were treated to dinner at top London restaurant, Matsuri St James, where they tried a delicious menu of authentic Japanese cuisines including sushi, tempura and teppanyaki.
Arla Foods Ingredients has launched a new ingredient concept that makes it easy to produce Greek-style yoghurt smoothies that are rich in both protein and real fruit.
Nutrilac YO-8075 is a natural whey protein, derived from cow’s milk. It gives manufacturers the ability to use their existing equipment to formulate a fat-free smoothie that is 50% Greek yoghurt, 50% fruit and which has a protein content as high as 7.5%.
Greek yoghurt continues to captivate consumers for its combination of great taste, texture and high protein content. Per capita consumption has doubled in the past decade according to NPD Group data, and US sales are set to hit $9.3 billion by 2017, up from $7.3 billion in 2012 – demonstrating that this is a trend that is here to stay. Fruit also continues to enjoy enduring popularity as an ingredient that adds a ‘health halo’ to a product, making it the perfect partner to protein.
Using the new Nutrilac protein to make Greek-style yoghurt smoothies is very cost-effective and ‘green’ because the process generates high yields and zero acid whey, which is the controversial waste product associated with traditional Greek yogurt making. The protein is supplied by Arla Foods Ingredients ready to produce a Greek-style yoghurt base that can be combined with a wide range of fruit ingredients – or even vegetables – in one straightforward step.
Torben Jensen, Category Manager for Functional Dairy Proteins at Arla Foods Ingredients, says, “Dairy and fruit smoothies are really popular with busy consumers because they’re tasty, filling and healthy. However, the products on the market today typically offer a protein content of about 1%, which is too low for the growing number of people who are keen to add more protein to their diet for health reasons. This means there is a significant opportunity in the marketplace to offer next-generation smoothies that are also very high in protein. The launch of this new Nutrilac protein means companies can now create 7.5%-protein Greek-style yoghurt smoothies that taste great and are easy to drink on the go – tapping into the trends that really make modern-day consumers tick.”
Doehler is meeting the rapidly increasing demand for botanical flavours in the food and beverage industry with a new portfolio of natural herb & spice extracts and natural blossom flavours.
Although herbs and spices are found in every kitchen, they still offer plenty of scope for new and attractive taste creations. That is why herb and spice notes are becoming increasingly popular in every segment of the food and beverage industry – including some previously untouched ones – and top the list of trendy flavours. As a provider and producer of natural ingredients and ingredient systems, Doehler has proved this with a whole series of innovative application examples. The wide variety of products ranges from Prosecco with a strawberry-basil taste to refreshing soft drinks with a fine rosemary note.
Daniel Courtehoux, Head of Business Unit Flavours at Doehler, says, “It is easy to explain the reason behind the success of these flavours. For instance, cardamom from the Himalayas, oregano from Italy or coriander from Morocco all transport consumers to far-away worlds of taste. This results in both interesting taste combinations and great product positionings. However, not every type of herb and spice is suitable for producing authentic, natural extracts and flavours - no matter how tasty they may be when fresh. For this reason, Doehler has identified the very best raw materials for its products. At its own facilities, the company thus obtains a wide range of premium quality extracts characterised by a particularly pure and intense taste. The portfolio contains FTNS flavours from oregano, rosemary, coriander, caraway, cardamom, marjoram, chilli, pepper, sage, thyme and basil."
The new Doehler botanical range also includes a selection of natural blossom flavours such as rose, violet, lavender, lotus blossom and hibiscus. In many cultures, flowers are a symbol of beauty, naturalness and health. In the past, it was predominantly the cosmetics, fragrance and pharmaceuticals industries that knew how to use these properties for emotional product positionings.
Blossoms have recently been rediscovered for culinary indulgence – and not only in haute cuisine. Food and beverages with a hint of rose, lavender or hibiscus are all real trendsetters today. 2013 saw around seventy new soft drinks with the taste of rose alone, introduced to the global market – an increase of over 100% compared to the previous year. Hibiscus and elderflower have enjoyed similar success.
Daniel Courtehoux says, “Blossom flavours also unlock exciting product concepts – and not only in the wellness segment or in products targeted at women. As a provider of integrated solutions, Doehler has developed inspirational product concepts for the beverage and food industry. The company's product developments are always built around a multi-sensory product experience."
Arla Foods Ingredients will showcase its flagship proteins for the booming sports nutrition and lifestyle categories at the forthcoming Supply Side West expo.
Supply Side West takes place on 8th and 9th October in Las Vegas. Exhibiting on Booth 37112, Arla Foods Ingredients will highlight the benefits of its cutting edge Lacprodan HYDRO.365 whey protein hydrolysate. This is a ‘gold standard’ dairy protein that is absorbed more quickly by the body, resulting in significantly faster muscle recovery after exercise, cutting recovery time from days to hours and enabling elite athletes to compete at their best.
HYDRO.365 is suitable for inclusion in a wide range of sports nutrition products, including beverages, gels, bars, powders and tablets. It is fully soluble, providing manufacturers with an excellent opportunity to create completely clear ready-to-drink sports nutrition beverages that will appeal to a wider proportion of consumers than ever before. In addition, HYDRO.365 is UHT stable, pH neutral and has a low bitterness profile.
Arla Foods Ingredients will also highlight its Lacprodan DI-7017, a 100% whey protein concentrate that is UHT-stable, offers neutral pH and tastes good. These attributes make it especially attractive to manufacturers wishing to develop long shelf life products designed for weight management and the increase of muscle mass.
Lacprodan DI-7017 is rich in the essential and branched chain amino acids that are scientifically proven to optimise the body’s muscle-building and satiety response mechanisms. It offers a quicker digestion time than casein, and is suitable for use in a range of great-tasting food and beverage applications.
BENEO recently announced that endurance athlete Stefan Schlegel has successfully finished the 2014 Race Across America.
The 37-year old personal trainer from Germany utilised BENEO’s Palatinose as his main carbohydrate energy source during the race. Schlegel finished fifth (Solo Male Under 50) and completed the race in 10 days, 14 hours and 32 minutes, besting his 2012 finish by an impressive 15 hours. His accomplishment is all the more admirable, considering that he suffered from a bad injury on Day 1 of the race (due to a punctured tyre).
Billed as “the world’s toughest bicycle race,” RAAM is a grueling 3,000 mile cross-country competition from Oceanside, CA to Annapolis, MD. The race is 30% longer than the Tour de France and racers must complete the distance in a maximum of 12 days.
Nutrition is a key factor for the racers. Prepared with the assistance of a nutritionist, Schlegel’s diet consisted of 12,000 to 14,000 calories per day consumed via 3.9 to 6.6 gallons of liquids. These liquid meals contained 20% protein, 20% fat and 60% carbohydrates. Schlegel consumed two pounds daily of Palatinose, a natural carbohydrate that provides full carbohydrate energy in the form of glucose in a balanced and sustained way.
By this method, Palatinose helps endurance athletes keeping their energy level consistent over an extended period of time. Moreover, the functional carbohydrate promotes enhanced fat oxidation during physical activity, thus saving carbohydrate reserves for longer endurance.
Palatinose has a mild sugar-like sweetness and can easily be incorporated into all kinds of liquid foods, not only in sweet isotonic sports drinks but also in savory soups. It is well tolerated even at high daily consumption rates.
Schlegel credits much of his performance to his personalized diet. “With Palatinose I did not experience a single hunger pang during the race, never felt a lack of energy and my blood glucose level remained constant, which is crucial for endurance races,” he says.
“In addition the versatility of Palatinose, used as powder, gave us various possibilities to incorporate it into all kinds of liquids. The mild, sweet taste and the fact that it does not promote tooth decay were huge benefits during the race.”