IDM ¦ Column
a product sample, which in addition to
lactose cleavage was also distinguished
by the addition of vitamins (A, D, E) and
was fermented with Lb. casei.
By extending the shelf life through
protective cultures, DSM also contributes
to less food loss. The protection
concept is called DelvoGuard and is
based on the culture organisms Lb.
rhamnosus and Lb. sakei. DelvoGuard
is particularly interesting for fresh products
in the on-the-go market, which
are often consumed some time after
purchase and must remain flawless
despite being removed from the cold
chain. dsm.com
Taiyo showed an interestung concept
that brought popcorn together with
organic matcha (photo: Shutterstock)
Taiyo:
Complete product concepts
Taiyo has embarked on a new course.
Not only ingredients of the highest
quality are offered, but also complete
recipes and product concepts are developed
for customers. One of these
concepts is based on Bio Matcha. Taiyo
sells this special ingredient in 100%
pure form for tea ceremonies, but also
with 70% share for applications in the
food sector. These are also available for
dairy products. In addition, the concept
of a vegan protein shake based on Sunfiber
was presented. Sunfiber is a particularly
gentle, prebiotic dietary fibre,
with which food and beverages can
easily be enriched. taiyo-gmbh.de
Ingredia:
Blockchain for dairy ingredients
Ingredia has, together with French startup
Connecting Food, realised a blockchain
14 · February 2020 ¦ international-dairy.com
Wake up is a
product concept
by Ingredia that
puts all one needs
for breakfast into
a 200 ml chocolate
drink (photo:IDM)
concept for real-time digital audit of its
range of dairy ingredients. The block-
chain covers anything from farm, incl. feed,
to ready ingredients. Customers can check
immediately that products labelled as
GMO-free, animal welfate friendly or origin
of Hauts-de-France fulfills the required
specs. Different stages of the process can
be traced and data can’t be modified. That
way, consumers trust can be restored, Ingredia
says, when using a dynamic QR code
on packages. Customers only need to link
the traceability system of the production
site of the ingredient.
Ingredia also showed innovations in the
snacks market focusing on convenience
health/wellbeing and indilgence. ”Wake
up“ is a chocolat drink containing native
micellar casewi (PRODIET Fluid with over
87% protein content). The product, filled
in a 200 ml carton package, has 10% protein
and was formulated to cover the needs
of a complete, yet transportable breakfast.
In addition to its protein content, Wake up
also brings fiber (1.9%) and it is naturally
rich in calcium and amono acids. ”Plane
in the cluds“ is a shelfstable high (6%)
protein yogurt bringing three times less
calories than a cereal bar. It is made using
PROMILK 600A protein. ”I scream so
yum!” is a concept for protein-rich (12%)
ice cream. The creamy texture is delivered
by PROCREAM HP10. The dairy co-op also
showed high-protein shortbread crumbles
and portein-rich chocolate chips (27%).
Another product idea was smooth and
protein-rich cream cheese with wzice as
much protein and half the fat of a standard
product. ingredia.com
Glanbia Nutritionals:
CreaBev for Europe
Glanbia Nutritionals introduced its
new beverage solution CreaBev to Eu-
ropean audiences for the first time.
The innovative solution for superior
performance beverages, features a
patent pending encapsulation technology
that facilitates a more soluble and
stable creatine monohydrate overcoming
solubility and stability problems.
Additionally, CreaBev does not crystalize
when exposed to UHT treatment.
glanbianutritionals.com
Glanbia Nutritionals introduced the
new CreaBev concept (photo: Glanbia)
NIZO:
Adding or replacing plant proteins
As a contract research and contract
manufacturing company NIZO knows
all about solving customers needs by
offering solutions, efficiency and saving
costs. One of the challenges nowadays
is how to develop and produce products
with animal and plant proteins materials.
Adding or replacing plant proteins
is not as easy as it sounds, as plant
proteins work quite different compared
to regular proteins which you will experience
in structure, solubility, taste and
smell. NIZO has more than ten years of
experience in extraction and application
in plant proteins, in addition to the
70+ years of dairy experience. To show
this, NIZO handed out home made faba
beans, fully plant based meringues
made of waste stream of faba bean
production. nizo.com
NIZO’s state-of-the-art spray drying installation
(photo: NIZO)