Column ¦ IDM
February 2020 ¦ international-dairy.com · 13
taste. The sweetening was done with
OPTIMIZER Stevia 3.10.
a sugar-reduced strawberry yoghurt
with 60% less added sugar, produced
with INTESSE Stevia 2.0 added to the
fruit preparation. The stabilisation is
done by a HAMULSION system which
provided a very good mouthfeel.
a Greek-style drinking yoghurt with
fibre, to which no sugar was added
and which had 6% protein with only
1.6% fat. The product was designed
with OPTIMIZER Stevia 3.10 and HAMULSION,
the fibre content was adjusted
with PROMITOR.
a fermented vegan apricot dessert
with 27% less sugar and 38% less
calories produced with INTESSE Stevia
2.o and HAMULSION.
tateandlyle.com
EPI Ingredients:
Crunchy milk protein
EPI Ingredients showed their new patented
SoCrispies program at Fi. SoCrispies
is a fully nutrition-oriented formulation
containing 100% milk protein and can
be used as crunchy inclusion or topping
for ice cream or frozen desserts.
SoCrispies is a patented inclusion
made from 100% milk protein (photo:
EPI Ingredients)
EPI also highlighted 100% indulgence
focused formulation of yogurt
powder and SoCrispies as add-in. The
product will bring crunchyness and taste
to a wide variety of food applications as
topping or inlcusion. epi-ingredients.com
GoodMills Innovation:
High-MAC Whole-Value Fibers
The grain refiner GoodMills Innovation
has launched a novel dietary fibre on
the market. "High-MAC" full-value
fibres can not only promote bacterial
diversity in the large intestine, but are
also technologically convincing due to
their versatile application possibilities.
The innovative dietary fibre is based
on bran, which is finely ground in a
multi-stage "multi-micro" process and
further thermally and physically refined.
The term MAC stands for 'microbiota
accessible carbohydrates', i.e. carbohydrates
that are bioavailable to the
intestinal microbiome. These fibres are
full-fledged because they are obtained
from the outer layers of the wheat
High-MAC full-value fibres are clearly
superior to conventional wheat straw
fibres (Photo: GoodMills Innovation)
grain. They therefore contain natural
wheat fibre with all minerals, vitamins
and secondary plant constituents. This
distinguishes them from commercially
available wheat fibres made from
wheat straw. The ingredient also contains
micronutrients such as iron, zinc,
magnesium, vitamins and polyphenols.
In addition to their added health
benefits, High-MAC wholegrain fibres
also score points because they can be
easily integrated into existing formulations.
Up to 30 percent sugar reduction
in sweet formulations is possible.
goodmillsinnovation.com
Cargill:
Permissible enjoyment
Cargill pointed out that the demand
for dairy products is also aimed, inter
alia, at permissible indulgence Consumers
expect a reduced list of ingredients,
but at the same time the familiar
creamy-rich texture. Reformulation and
plant-based alternatives are becoming
increasingly popular.
Between 2013 and 2018, sales of
plant-based dairy substitutes in Europe
grew by 72%, while milk proczts with
Clean Label grew by an average of 3%
per year. At the fair Cargill presented
a creamy, intensely tasting chocolate
pudding based on skimmed milk (produced
with native waxy corn starch
and inulin), a vegan yoghurt alternative
with hydrolyzed wheat protein, waxy
corn starch and pectin, and ice cream
with 80% sugar reduction and stevia
addition. cargill.com
DSM:
Improved shelf-life
DSM describes itself as the world market
leader in the field of lactase. The
world market in the lactose-free segment
is growing by more than 7%, driven
by development in EMEA and Asia,
while sales of non-lactase-treated milk
products are increasing by only 2-3%
p.a. DSM’s business in lactase combines
market research knowledge, technical
application knowledge and know-how.
”Milk Joy” was presented at the fair as