Download - Hanne Dybvad Jensen, KMC
Specialty ingredients for convenience products targeting health-oriented consumers
What consumers talk about…
Celebrity trend – vegan or veganish
Two different target groups
Purist vegans
• Dedicated vegans all the time and everywhere
• Other health claims are important:– Soy-free
– Gluten-free
– GMO-free
• They want allergen-free, GMO-free, vegan snacks
Consumers that want to go vegan; “Part-time” vegans; Flexitarians
• They react on the growing trend of veganism
• They do not eat vegan all the time
• Junk food and more traditional food cravings
• Require products that are closer to the non-vegan food item
Favorite convenience snacks
• Pizza and pizza pockets
• Mac’N’Cheese
• Burritos, tortillas
What the food industry needs to do…
0,0%
1,0%
2,0%
3,0%
4,0%
5,0%
2009 2010 2011 2012 2013 2014
Vegan/no animal/no dairy Vegetarian No Gluten/no wheatSource: Datamonitor product launch database
Focus on the following application areasC
hee
se • Semi-hard block cheese products
• Hard cheese alternatives
• Spreadable imitation cheese
• White cheese alternatives
• Shredded and sliced cheese
• Individually packed portions or bulk
• Low-protein and vegan
May
onn
aise
/Dre
ssin
gs • Spoonable
mayonnaise products
• Pourable dressings
• Salad Mayonnaise
• Ketchup
• Dips
• Egg replacement
• Different fat levels: from high to low-fatC
onfe
ctio
ner
y • Soft and hard gummy candy
• Marshmallows
• Liquorice
• Replacement of gelatine
• Vegan candy
Col
dS
wel
l • Custard
• Bakery fillings
• Soup and sauces
• Dough –improvement
Dairy-free or vegan cheese with CheeseMaker CF55
NB! Emulsifying salts are only necessary in case rennet casein is present; the dairy-free imitation cheese does not contain these salts
Ingredients: (%)Water (incl. condensate) 49.15CheeseMaker CF55 25.00Vegetable fat 24.70Sodium chloride 1.00Preservative 0.15
Benefits of CheeseMaker CF55
Cost-effective:
• Replacement of expensive milk proteins or cheese
Easy to implement:
• Good emulsifying and textural properties
• Thin viscosity during processing
• Less batch variations
Flexible production:
• Easy to increase production
Easy marketing:
• Targeting vegan consumers
• Non-allergenic
• GMO-free
• Neutral color and flavor
Gum made with gelatine
• Price fluctuations
• High cost-in-use
• Elastic and firm texture
• Animal origin
Gums & Jellies
Gum made with Gelamyl
• Price stability
• Reduced cost-in-use
• Customized texture
• Vegetable origin
Gelamyl²
• A vegetable alternative to gelatine-based gums
• Vegetable origin• Non-GMO • Non-allergenic• Free from….
• Fulfilling the needs• Good texturizing
properties• No stickiness• High clarity
Clarity
Stickiness
Elasticity
Hardness
Gum with gelatine Gum with Gelamyl2 M5
Mayonnaise & dressings
Hampton Creek Foods Inc.
Tags:
"non-GMO - soy-free - egg-free - gluten-free - dairy-free - lactose-free."
Ingredients:
Non-GMO Expeller Pressed Canola Oil; Filtered Water; Lemon Juice; White Vinegar; Organic Sugar; Salt; Pea Protein; Spices; Modified Food Starch; Beta Carotene; Calcium Disodium EDTA PreservativeSource: Datamonitor
Full-fat mayonnaise product [70% fat]
Replacement of eggs with EmulsiForm CM 1120:• Healthy option:
– Vegetable origin: vegan option– Non-allergenic– Free from protein and
cholesterol
• Easy implementation:– Long shelf-life– Store at ambient temperature– Stable supply
• Lower dosage: – cost-effective
Ingredients: ReferenceWith
EmulsiFormCM 1120
Oil 70.00 70.00
Water 19.24 23.73
Egg yolk 5.00 -
EmulsiForm CM 1120
- 0.70
Vinegar 1.60 1.40
Sugar 3.00 3.00
Salt 1.00 1.00
Potassium sorbate 0.10 0.10
Guar gum 0.03 0.03
Xanthan gum 0.03 0.03
Colour - 0.01
Bakery goods
A vegan alternative to egg wash
• Superior shine
• Excellent adhesion
• Easy handling
• Cost reduction/stability
Application areas for GlazeMaker
• Yeast based doughs
– bread & rolls with toppings
• Laminated dough
– Pastry
– Croissants
– Pies
• Pretzels
• Nuts
• Crackers & Biscuits
• And probably much more …