holland food innovations no. 4

WWW.HOLLANDFOODINNOVATIONS.COM

Plant Proteins on the Rise

NOVEMBER 2015

Small Steps towards Less Salt� e Up-and-Coming in Food‘Spraying’ Health

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HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4

02

22. Forti� ed meals for the elderly . . . . . . . . . .

10. Looking for proteins with technical functionality . . . . . . . .

16. Food Valley Award for Peeze Co� ee Roasters . . . . . . . . . . .

Publishing Company MYbusinessmediaEssebaan 63c, 2908 LJ Capelle a/d IJsselP.O. Box 8632, 3009 AP Rotterdam, the NetherlandsT +31 10 2894078

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EditorsDionne Irving (MYbusinessmedia)Florentine Jagers op Akkerhuis (Food Valley NL)Mariska Buitendijk-Pijl (MYbusinessmedia, copy editor)

TranslationMariska Buitendijk-Pijl (MYbusinessmedia)Mischa Hoyinck (Food Valley NL)

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Advisory BoardCharon Zondervan, Programme Leader Healthy and Delicious Foods, Wageningen UR Food & Biobased ResearchMaarten Schans, Sector Specialist Agri&Food Netherlands Foreign Investment AgencyKoos Oosterhaven, Business Manager NIZO Food researchArthur Vernooij, International Business Developer FME/NAFTC Niek Snoeij, Managing Director Healthy Living TNOAnne Mensink, Manager International Relations & Projects Food Valley NL

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This magazine is developed by MYbusinessmedia (MBM) and Food Valley NL. MBM is an established publisher of food trade journals, among which VMT, in the Netherlands and Belgium. Food Valley NL is a leading guidance and support partner that connects companies from all over the world to innovative companies and knowledge institutes in the Netherlands.

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FOREWORD

03Cover: Plant-based proteins can serve as an egg substitute in bakers’ confectionery.Nutri-Pulse e-Cooker

24. Reducing waste and adding � ber . . . . . . . . . . . . . .

Innovation

4 Spotlight on Innovation

16 Winner of the Food Valley Award

19 Sustainable, Healthy, Delicious

Health

14 On the Road to Better Gut Health

22 ‘Spraying’ Health

Product Formulation

7 Small Steps towards Less Salt

10 Homing in on Vegetable Proteins

24 Using Vegetable Fibers

10. Looking for proteins with technical functionality . . . . . . . .

Open Innovation to the Max

The time when companies simply had to have a large in-house R&D division to implement a successful innovation strategy is behind us. Companies in the food industry – large and small – are now taking part in all kinds of open and closed networks because they have increasingly come to realize that the challenges they face are too great to tackle on their own.

My personal observation is, that companies for which operational excellence has been central to their way of working, stand to gain much in these networks by building inclusive models of cooperation, by sharing more knowledge and by seeing both joint and own R&D as two branches of the same tree. That transparency works well, especially in innovation networks, has been proven by multiple Dutch networks in which companies and knowledge institutions create and execute R&D and innovation agendas together.

As long as “fi rst-to-market” remains the most important weapon to economic growth for the food industry, it makes more sense to use the strength in “getting results quicker together” and to leave the fear of sharing intellectual property behind. Dutch networks have shown that working together in a competitive environment can and does work.

C. (Charon) Zondervan,

Programme Leader Healthy and Delicious Foods,

Wageningen UR Food & Biobased Research

CONTENTS

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04

HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4INNOVATION

Dutch businesses are continually developing new concepts,research methods and packaging solutions. The websitewww.dutchfoodinnovations.com puts the spotlight on the latestinnovations from the agri-food industry. Take a look at five ofthe latest innovations.

Spotlight on innovation

Modular Microwave Packaging

Shieltronics has released a new gener-ation of Shieltron Foils, which are used to selectively shield chilled pre-packaged food from micro-waves. �e patented foil can be applied as an in-mold label

(IML), a lidding seal foil, or in pouches to create customized and compartmentalized packaging solutions for chilled convenience food. Shieltronized packaging can o�er active microwave shielding capabilities ranging from �ve to one hundred percent. Among the bene�ts of the new multi-layer foil is its ability to deliver oven- quality meals from the microwave in just four minutes. It also maintains ingredients’ taste, texture, and nutritional value. Its bar-rier properties keep meals fresh for up to 21 days. A current appli-cation is CuliDish, a modular food container system with shielded in-mold labels and lidding foil that provide various degrees of microwave shielding. One of the bene�ts of CuliDish modular meal trays is that manufacturers have total �exibility in meal com-position. A single tray containing salads, vegetables, sauces, and meat or �sh can be microwave-heated, with each component reaching exactly the desired temperature. Another bene�t is that various components can be �lled at di�erent times and production locations, which can result in cost reduction. ............................................................................... www.shieltronics.com

Listen to the Tongue

NIZO food research has developed ‘acoustic tribology technology,’ a method that records and analyzes the sound of the human tongue rubbing against food. �e resulting information can be used to pre-dict the sensory e�ects of food products. Acoustic tribology is non-invasive, measures in real time and the instrument can be used directly on the human body without the need to precondition or prepare the surface. When formulating low-fat or low-carb products, developers must compensate for signi�cant changes in mouthfeel. Traditionally, the changes in viscosity and tribology were determined by standard rheology measurements on plastic or stainless steel surfaces. �is did not satisfactorily approach a live human tongue. Acoustic tribology provides objective information about the roughness, stickiness and structural coarseness of any food (�uid, semi-solid and solid). �is information can create a better understanding of the crucial steps that need to be taken in product development and hence help accelerate the process. It may also lead to the application of new ingredients to provide a speci�c mouth-feel............................................................................................www.nizo.com

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Brewing Enzyme for Gluten-free BeerDSM’s Brewers Clarex is a new brewing enzyme that can eliminate the costly and environmentally damaging cold stabilization process used in brewing. �e enzyme naturally increases maturation pro-duction capacity and shortens processing time. Using this enzyme can reduce costs by 100,000 euros per million hectoliters of beer and carbon emissions by up to eight percent. Brewers Clarex can also be used to create gluten-free beer from gluten-containing grains. Proline Speci�c Endo-protease, the active ingredient in Brewers Clarex, breaks down the gluten in malted barley. Brewers Clarex can give brewers a competitive advantage in markets with a growing demand for gluten-free beer, such as the United States............................................................................................ www.dsm.com

Measuring Bene�cial Substances in Fresh ProduceKoppert Cress and Qfood have developed a self-administered rapid test for measuring levels of bene-�cial substances in fruit and vegetables. �e new test, called Lumos, can determine a substance level in ��een minutes. By comparison, a laboratory test usually takes several days. �e test was initially designed to measure sulforaphane levels in BroccoCress, a sprout in the Brassica family. Sulforaphane is an anti-oxidant that has a positive e�ect on ulcers. Its potentially anti-carcinogenic properties are currently being evaluated. Two BroccoCress sprouts contain the same amount of sulforaphane as 100 grams of raw broccoli, 200 grams of stir-fried broccoli, or 300 grams of cooked broccoli. �e new test enables growers to put the veri�ed sulforaphane content on their product label. �e test can also mea-sure other bene�cial substances, such as lycopene in tomatoes and carotene in carrots. .........................................................................................................................................www.koppertcress.com

Online Database of Bacterial SporulationTI Food and Nutrition introduces SporeWeb, an online scienti�c database that combines interactive reviews with a focus on a single bacterial process. �is database is intended to serve as a reference tool for (studying) sporulating bacteria, such as Bacillus subtilis and Clostridium spp. Mild processing technologies have become very popular as they preserve food products’ sensory and nutritional quality. �e downside is that some micro-organisms can survive these treatments. �erefore, it is imperative that the food industry understands the stress responses in pathogens and the heterogene-ity in these responses. �is can yield new strategies to ensure food safety. SporeWeb is easily accessible, up-to-date and free. It pro-vides answers to a wide range of questions posed by the industry, academia, and other parties interested in spore-forming bacteria. It gives food manufacturers in-depth information on the bacterial sporulation process, sparing them the cost of hiring external exper-tise. �e database will facilitate communication between scientists and non-scientists in researching spore-forming bacteria. A better understanding of sporulation and germination, and spore charac-teristics and behavior can help the industry develop more e�ective strategies for combating bacterial spores in food products.................................................................................................www.tifn.nl

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Salt reduction is and will continue to be an important topic for the food industry. Substitute ingredients and technologies to enhance salt perception are available. Reformulation will continue to be necessary to achieve a product with a similar taste. Nonetheless, more needs to be done in order to increase consumer awareness about salt reduction.

Small Steps towards Less Salt

�e World Health Organization (WHO) recommends consuming no more than �ve grams of salt a day. At present, consumption is still nine to twelve grams a day on aver-age. Excessive salt intake is associated with developing high blood pressure and cardio-vascular diseases. “�e downside is that salt - sodium chloride - is dirt cheap. Which means that as things currently stand, foods containing an alternative to salt are always more expensive,” says Peter de Kok, Princi-

does not necessarily work for another,” explains De Kok. �e best-known and easiest way is to replace sodium chloride with potassium chloride (KCl). �e disadvantage of this is that you get the bitter a�ertaste of potassium at high concentrations. Adjusting the recipe or adding a masking agent can compensate for o�-�avors. “Adding a mask-ing agent usually results in an extra ingredi-ent on the label. Some food companies are keen to avoid that.” R&D Manager Marian Verbruggen at Ruitenberg Ingredients, a developer of functional concepts for the food industry, states that partly replacing sodium chloride with potassium chloride works very well indeed in some products. Ruitenberg devel-ops such products as hearty �llings for meat and bakery products. “�e bitterness

pal Scientist at contract research center NIZO food research. �e research center participates in a variety of research projects on salt reduction.

Salt Substitutes and Clean LabelVarious strategies can be used to reduce sodium content: substitute the salt or enhance the �avor of the salt present or salt perception (see the Pyramid of Salt Replace-ment). “What works for one product group

Ruitenberg develops

products with potassium

chloride as hearty fillings

for meat and bakery

products.

HEALTH

07-09_HFI04ART04_Salt_Reduction.indd 7 30-10-15 08:23


08

HEALTH

‘ The more you reduce salt, the more high-tech the solutions’

The level of complexity of salt reduction.

Cou

rtesy

of N

IZO

food

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arch

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of KCl can sometimes be o�set by reformu-lating or adding an extra �avor component.�e costs do not always have to be higher than those of the original product.” Gradual AdjustmentsAccording to De Kok, �nding a solution that will reduce salt content by ��y per-cent and yet retain similar �avor, texture and shelf life is still possible. “If a company has decided to the reduce salt content in its products, the �rst question is: how much of a reduction are you aiming for? �e rule is that the more you wish to reduce salt content, the more ‘high-tech’ the solu-tions will need to be,” says De Kok. �e best strategy to start with is to reduce salt con-tent in small steps, so as to enable the con-sumer to gradually adjust to the less salty taste. �at is also the strategy of multina-tional Unilever. Science Leader Consumer Science at Unilever, Liesbeth Zandstra, states that it is possible to get consumers accustomed to a less salty taste. “We have already achieved considerable reductions in salt content in our products and our inten-tion is to continue with this in small steps of between �ve and ��een percent, depend-ing on the product.” It is important that the

taste remains comparable with that of the original product. Zandstra cites the dry instant soup product Cup-a-Soup as an example, for which Unilever reduced salt content by eighteen percent in one go. “In one week, we received noticably more com-plaints, especially regarding taste. �is

showed us this was a step too far and that it is important for us not to proceed with salt reduction too quickly. Together with our chefs, dieticians and the consumer, we have adjusted the �avor of the product using �avor enhancers.”

Enhancing Flavor or ContrastIf a salt substitute is insu�cient, another possibility is to enhance perception of the salt present in the product. “In some prod-ucts, eighty percent of the salt is ingested without the consumer tasting it,” explains De Kok. “Which is a real shame, as you could get by with a lot less salt if the salt in the product was actually perceptible in

terms of �avor. Hence we are looking at the composition and texture of the product so as to maximize the perceptibility of the salt. What is more, you can also enhance the intensity of salt perception using aromas. �e advantage is that these are almost always natural substances, meaning it is still possible to keep a clean label. One disadvan-tage is that an aroma is product-speci�c.” Another possibility when it comes to for-mulating a product with less salt is to enhance the contrast. �is means that the salt concentration is distributed unevenly through a product, as a result of which the taste receptors do not perceive a continuous �ow of salt, but rather variations in salt. Just as you do not perceive the ‘�ickering’ from a �uorescent light or �lm, it ensures enhanced perception of a salty taste. De Kok states that this solution works better in drier products. �is principle was tested for bread in a major research project. Some lay-ers contain more salt, others less. �e over-all salt content is lower, but salt perception remains the same. Bread is a suitable product for such technology. “Its structure enables the contrast to be maintained,

unlike products with a higher moisture content where the contrast is soon neutral-ized. Bread’s short

shelf life also ensures the contrast remains intact throughout the consumption period.”

Salt Reduction in PracticeVerbruggen develops new recipes with less salt at the request of her customers. “Salt substitutes can also be used in the hearty �llings and yeast-free doughs we develop. One works better than the other, but in gen-eral we are able to construct a new formula-tion around another source of salt. Substitu-tion at a ratio of one to one is usually not possible.” In formulations for savory snacks, Verbruggen uses extracts or aromas to enhance salt perception. One point requir-ing attention is that sometimes the sodium


09

Legislation and the Government�e role of government is also crucial with regard to reducing the quantity of salt in foods. Governments from countries such as the United Kingdom and South Africa are leading the way when it comes to education and legislation. In the UK, numerous salt reduction programs have been initiated by the government to raise awareness among consumers about salt reduction. �e South African government even drew up legisla-tion to encourage salt reduction in 2013. �e requirements are stringent, says Zands-tra. “In some products, salt content will need to have been halved by 2019.” Legisla-tion is focusing on a whole range of products, such as bread, cereals, processed meat products and snacks. Unilever has already tested a low-salt chicken stock on the South African market.In order to achieve salt reduction across the world, governments, retailers, consumers, restaurants and the food industry will have to cooperate so as to ful�l the standard set by the WHO. “It will take time,” says Zand-stra. Unilever publishes an annual update on its progress. “We also do so to share our experiences, thereby enabling us to jointly tackle the issue of salt reduction.”

• DIONNE IRVING •

Phases of Behavioral ChangeResearch shows that consumers associate a ‘reduced salt’ label with diminished �avor. Consequently, the major challenge will be to �nd ways to promote reduced salt products to the consumer in a way that motivates them to buy these products. Fla-vor preservation is essential during refor-mulation and the communication on the packaging also plays an important role in this regard. In addition, consumers around the world respond di�erently to a label, notes Zandstra. “�e wrong communica-tion can mean that a consumer adds more salt to a meal at home than the industry took out of it.” In Brazil, Unilever successful-ly introduced a reduced salt stock with the label ‘more taste, less salt’. “Across the globe, we are adapting communication to the phase of behavioral change the consumers there are in,” explains Zandstra. Research carried out by Zandstra reveals that com-munication based on emotion (‘More taste, less salt and kids will love it’) works well, but primarily in consumers who are already very careful about how much salt features in their diet. “In Germany, for instance, consumers have not even started looking at salt reduction, whereas British consumers are far more aware of the bene�ts of lower salt intake, making them far more open to products that are lower in salt.”

content in a food is not just down to salt. “Baking powder o�en provides sodium in the form of sodium bicarbonate. �erefore, sometimes alternatives are also needed for ingredients other than salt.”

Pioneers in Salt ReductionVerbruggen does note that, despite the fact that Ruitenberg has developed a product that tastes good, some companies are wait-ing to introduce low-salt products until they genuinely have to do so because of legislation. “Everyone is working on salt reduction, but sometimes they wait for oth-ers to make the �rst move, with few excep-tions. Still, for some companies, being a pioneer is part of their corporate philoso-phy and they are keen to introduce prod-ucts with lower salt content.”One of these pioneers is the aforementioned Unilever. �e company has been working on reducing salt in its products since as far back as 2003. In 2010, Unilever launched the Unilever Sustainable Living Plan, incor-porating such things as speci�c targets for salt under the ‘Food’ pillar. �e company aims to have 75 percent of the global Foods product portfolio have salt contents that enable a maximum daily salt intake of �ve grams by 2020, as per the WHO recom-mendation. In 2014, 62 percent of the Foods product portfolio in the Benelux region measured in terms of volume met this target. When setting the targets, the multinational took into consideration the way in which consumption of its products, including soups and sauces, contributes to the consumer’s salt intake in general. According to Zandstra, consumers can get used to a di�erent taste in a food if they are exposed to it o�en enough. She cites the example of semi-skimmed milk. “It is now completely normal to drink semi-skimmed instead of whole milk in the Netherlands, even though the lower-fat version was ini-tially regarded as watery.” Apart from having to get used to a di�erent taste, targeting con-sumers with communication on salt reduc-tion plays an extremely important role.

In Brazil, Unilever has successfully introduced a reduced salt stock with the label ‘more taste, less salt’.


010

HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4PRODUCT FORMULATION

Throughout the world, it is generally accepted that a more plant-based diet is better for both people and planet. The Netherlands is one of the countries that has strongly invested in this area. For that reason, foreign partners are showing increasing interest in working with the Netherlands when it comes to plant-based ingredients for a growing number of consumers seeking a more plant-based diet.

Homing in on Vegetable Proteins

Alternatives to MeatApart from functional plant-based proteins as an ingredient, various Dutch companies are also producing textured meat substitutes, such as: ∙ Bobeldijk Food Group makes products based on soy and wheat gluten under the brand name Vegafit.

∙ Enkco Foodgroup supplies a variety of vegetarian products made from lupin under the brand name Vivera.

∙ FrieslandCampina produces Valess, a vegetarian product based on dairy.

∙ Ojah, which produces Plenti from ex- truded soybean meal, which is solid and sold in the form of slices, chunks or strips, with or without added flavor.

∙ Schouten Europe supplies vegetarian products made of soy and wheat gluten under the brand name Goodbite.

For more companies and their activities, please see www.hetplaneet.nl.

�e �gures are well known. With the world’s population set to hit 9 billion by 2050, there is a risk of a global protein shortage. �is necessitates better usage of

global protein stocks. �roughout the world, organizations are taking initiatives to tap into these stocks. �e Netherlands is no exception. “In recent years, there has been a considerable level of investment in develop-ing plant-based ingredients, semi-�nished

functional plant-based proteins. “Compa-nies are looking for proteins with technical functionality, such as binding properties, but they are also looking for functionality such as �avor enhancement or salt reduc-tion. A clean label declaring only plant-based ingredients has added value for industry and consumer,” says Willemsen. �ere are several suppliers of these func-tional plant-based proteins in the Nether-lands.

products and �nished products within the spheres of government, science and indus-try in the Netherlands. �is is paying o� now,” argues Jeroen Willemsen, director of consultancy �rm Food for Impact and founder of ‘Het Planeet’, the trade associa-tion for producers of sustainable protein products. Willemsen notes that it is particu-larly countries from Northern and Western Europe that are looking for sustainable alternatives to animal proteins. “Companies are looking for ingredients that have already outgrown the status of being innovative. Suppliers in the Netherlands are capable of providing the right volumes, quality and reliability.”

Clean LabelDemand for plant-based proteins is two-fold. On the one hand it is about textured plant-based protein as an alternative to meat (see box). “Companies such as Enkco Foodgroup (Vivera), Schouten Europe (Goodbite) and Ojah (Plenti) supply more and more of these alternatives to foreign parties,” says Willemsen. Secondly, there is marked growth in terms of demand for

The lupin protein provides flavor and texture and the same

stability as milk protein.

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011

Plant-based proteins can serve as an egg substitute in bakers’ confectionery.

From LupinsFrank Food Products, part of Barentz Inter-national, is working on lupin protein as a substitute for milk protein in such products as ice cream. “�e lupin protein provides �avor and texture and the same stability as milk protein,” says Carrie Lucassen, the company’s commercial manager. “�e bene�t is that lupin has a neutral �avor compared to other legumes, making it great for use in ice cream.” It is already being used in a commercially available product. An Italian retailer has developed a low-fat scooping ice cream containing lupin pro-tein as a plant-based emulsi�er. �e protein can also serve as an egg substitute in wa�es and cakes. “�e fact that lupin protein gives the product a di�erent structure compared to one hundred percent egg means this can-not be done at a ratio of one-to-one.” Hence it is possible to substitute up to 25 percent egg in cakes with lupine protein.

From PotatoesAnother protein in great demand is derived from potatoes. Avebe has been going full steam ahead under the brand name Solanic

for several years now. Marketing Manager Jaap Harkema has particularly noticed increased demand due to the free from allergens and animals trend. “Our potato protein does not need to be labeled as an allergen and constitutes an alternative to functional animal proteins such as chicken’s egg protein, gelatin and milk protein and allergenic proteins such as soy and gluten.”

Depending on the pH, shear stress and tem-perature, the potato protein can serve as an emulsi�er, foaming agent or gelling agent. Not that the animal proteins can be substi-tuted by potato protein at a one-to-one ratio. “Gelatin can serve as both a foaming agent and a gelling agent in foam sweets. Potato protein can only ful�l the role of foaming agent. By o�ering it combined with starch, both roles can be ful�lled using plant-based substances,” says Harkema.

Big Market�e market for vegetarian and vegan prod-ucts is particularly big in the United States, says Harkema. Plant-based substitutes for dairy products based on such things as almonds, oats or rice are extremely popular. “Nonetheless, drinks containing these sub-stitutes contain very little protein and the protein from oats or rice is not soluble and

gives the product a sandy texture. Adding potato pro-tein ensures nutritional value on par with that of cow’s milk, and it is soluble.” Pota-to protein can take over the role of an emulsi�er in alter-

native dairy products requiring texture, such as cream cheese. In bread it is a substi-tute for gluten, albeit partially. “It cannot be substituted one-on-one. Other ingredients are needed to achieve the right volume and a good crumb structure, such as starch and hydrocolloids,” explains Harkema. �ings are going well with Solanic. �e company has built a new factory to be operational in November and will be producing the pro-tein in line with a patented process.

‘ Adding potato protein ensures nutritional value’



012

PRODUCT FORMULATION

Worldwide demand for algae, and algae protein in particular, has increased rapidly in the last months.

Nut

ress

BV

Forced to Reformulate“�e entire market is looking for an alter-native to chicken’s egg protein,” says Marian Verbruggen, Research & Develop-ment Manager at Ruitenberg, a company that develops such products as hearty �ll-ings for producers of meat or bakery products. �ese customers are also asking for vegetarian �llings. “However, there is not a single alternative that encapsulates the full range of functionality, which means we are forced to reformulate the recipes in order to come up with a decent product.”

• DIONNE IRVING •

closed system. “�is means the proteins in our product stem solely from algae. Our algae products contain 25 to 36 percent of protein, depending on the type,” explains Anneke Roes, Marketing and Communica-tions Manager at Nutress. Worldwide demand for algae, and algae protein in par-ticular, has increased rapidly in the last months, Nutress has noticed. �e algae sup-plier sees the industry is in motion and the uses of algae, including algae protein, are on the rise. Together with partners, the compa-ny is developing food products with algae. One of these partners recently developed a beverage for athletes and elderly people containing potato protein and algae. In addition, Nutress also collaborates with the Topsport restaurant at Papendal to create healthy nutrition for athletes.

�e size of the market means that other parties are also homing in on the lucrative potato protein. Duynie, part of sugar pro-ducer Cosun, is working on a di�erent pro-cess to that of Solanic to extract potato protein from by-products derived from the chips and crisps industry. “It is a good busi-ness case,” says Derk van Manen, Manager Quality & Research at Duynie. “�ere is a big market for plant proteins. We will all have to keep our noses to the grindstone if we are to be able to feed the world’s popula-tion in the future.” �e company is expect-ing to release a potato protein onto the market in two or three years’ time.

From AlgaeNutress produces foodgrade algae (Chlorel-la vulgaris and Chlorella sokoriniana) in a


ADVERTORIAL

“Food companies are always looking for ways to improve their product quality, while also increasing yield. To meet these demands, we have developed specific functional proteins for meat products,” says Arjan van Waes, Sales Manager at Sonac and responsible for the product group Functional Proteins. According to Van Waes, the introduction of a functional chicken protein to the market is a unique event.

Functional Proteins for Meat Products

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Sonac has been part of Darling Ingredients since 2014, when this American company took over the Ingredients division of the Vion Food Group. Sonac has production sites all over the world. Our functional pro-teins are produced from blood, fat, bones and skins at ten di�erent food grade pro-duction facilities. We o�er an innovative, comprehensive portfolio of functional pro-

“Moreover, due to the protein’s production process, it brings a nice �avor of roast chicken.” According to Van Waes, this pro-tein is a good alternative to soy protein. “FPP creates a ‘meaty bite’, in contrast to the rubber-like bite of products containing soy protein.” Like ValoColl, FPP is an emulsi�-er. �is improves cooking yield, while it also helps the breading to stick more easily to the nugget. “�is cuts costs for manufactur-ers.” Apart from chicken nuggets and other emulsi�ed products, FPP is also suitable for tumbled and injected meat products. Both proteins are allergen- and E-number free. Van Waes: “With these functional and allergen free proteins, we o�er our clients solutions to improve the quality of their meat products, while simultaneously increasing their yield.”

teins, every one of which is a sustainable and high-quality ingredient.For meat product manufacturers, texture, shape retention, juiciness, moisture reten-tion and a clean label are key quality parameters, explains Van Waes. “In addi-tion to those factors, improving yield is also very important. �is usually goes hand in hand with an improvement of quality.” Sonac has developed two new functional proteins that can achieve just that: ValoColl and Functional Poultry Protein (FPP).

ValoColl“ValoColl is very suitable for manufacturers of hotdogs or mortadella, for example, who are looking to reduce fat and increase yield,” Van Waes states. �e protein is a collagen and a strong emulsi�er. “In a pre-emulsion, sixty percent of the fat can be replaced by ValoColl. �is also results in cost savings, due to the higher prices for fat compared to the pre-emulsion,” explains Van Waes. As the protein also binds water, it contributes to moisture retention. �is results in a �rmer texture. “For manufacturers of frankfurters, this is very important: a frankfurter has to ‘snap’. ” For mortadella, �rmness is important as a means of reducing cutting losses.

Functional Poultry Protein (FPP)“For meat processing companies looking for a solid shape in the production of chick-en nuggets, for instance, FPP is a highly suitable protein,” explains Van Waes.


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HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4HEALTH

At the 2015 Food Valley Expo, visitors caught up with the latest developments in gut health. They heard about innovative technologies for analyzing and modeling the effect of food on the human immune system, and about new ingredients that boost gut health.

On the Road to Better Gut Health

Gut micro-organisms play a crucial role in human health because they support diges-tion and help maintain the immune system. Researchers are discovering new facts about the interaction between the human body and gut microbiota.“�ere is a symbiotic relationship between the bacteria in our gut and how our intes-

tines function,” said Jerry Wells, Professor of Host Microbe Interactomics at Wagenin-gen UR Animal Sciences, during the session GI functioning in animal and human health at Food Valley Expo 2015. “Some bacteria appear to have evolved to mechanisms to improve host health, providing themselves a protected niche where they can �ourish. Both parties in this symbiotic relationship have established mechanisms to in�uence and regulate, but not harm each other and thus ensure their coexistence.”Wells sees a growing number of indications that the changes in our diet are causing an

capsule, measuring 11 x 26 mm, was origi-nally developed by Philips-spino� Medi-metrics to deliver small amounts of medica-tion to precisely de�ned locations in the intestines.Medimetrics collaborated with NIZO food research and Wageningen UR to adapt the design to make it suitable for studying gut microbiota composition and functioning. �e redesigned capsule includes an aspira-tor and so�ware. Once the IntelliCap arrives in the small intestine, the pump is activated and starts taking samples from the gut con-tents. �roughout the IntelliCap’s in-body journey, it communicates with a mobile device carried by the test subject. �e cap-sule continually transfers temperature, pH level and other data. �e contents of the capsule are stabilized while still in the test subject’s body, in preparation for analysis once it has been expelled. �e new method is a great tool for explor-ing gut health, according to Kardinaal. Preliminary data suggest that the capsule can be used to detect the impact of diet on microbiota composition. �e method had a greater power to distinguish the e�ects of two diets than stool sample analyses. It is also less unpleasant as compared to intu- bation, which was the only way to obtain samples from the small intestine in healthy subjects.

Boosting the Immune SystemA healthy diet can improve gut health, and gut microbes may support the immune sys-

imbalance in our gut �ora, making people ill. Research in the 1990s showed that the incidence of several diseases, including Crohn’s disease and Multiple Sclerosis, rose more rapidly a�er 1950 than could be expected based on genetic factors. Reason-ing that the sharp rise could be attributable to changes in the post-war diet, current

research focuses on this question: have the symbiotic bacteria in our gut fallen victim to the modern lifestyle in the West?

Exploring Gut HealthNIZO food research is developing new methods of measurement to study how gut microbiota work. Alwine Kardinaal, Gut Health & Immunity Work Group Leader at NIZO food research, presented an innova-tive, non-invasive method for taking micro-biota samples from the small intestine. �e method makes use of a small, capsule- shaped instrument called an IntelliCap. �e

‘ Improving gut health is a boost for the immune system’

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Researchers are discovering new facts about the interaction between the human body and gut microbiota.

tem. Ruud Albers of NutriLeads, a startup developing health promoting food ingredi-ents, discussed how polysaccharides isolated from plants can boost the immune system and thereby help reduce the number of respi-ratory infections. �is insight resulted from a comprehensive literature review of the potency of various plant-based substances.Initially, it looked like ginseng was a prime candidate for developing a health-boosting ingredient. Ginseng is an expensive source of polysaccharides, however, because it takes �ve or six years to grow. According to Ruud Albers, the same functional polysaccharides, known as IMPP-1, can be extracted from commercially grown food crops. He believes IMPP-1 has potential as a safe, water-solu-ble, colorless and tasteless ingredient. Nutri- Leads is collaborating with several partners (Wageningen UR, NIZO food research, Top-sector Agri & Food, StartLife and RVO.nl) on the development of this ingredient.“We think there is great potential for boost-ing the immune system by improving gut

health. You can see what happens when people are sick. Patients lose their appetite, so their intake of healthy substances goes down, and they start feeling even worse. It is a challenge to break that vicious cycle. IMPP-1 could be instrumental in that,” says Albers.

Bridging the Immunity GapTrouw Nutrition, part of Nutreco and active in, among others young animal feeds, ani-mal health products, feed additives and pre-mixes, is cooperating with private and aca-demic partners (infant nutrition company Mead Johnson Nutrition, NIZO food research, and the universities of Utrecht, Wageningen and Nijmegen) within the project Immunoforce. �e aim is to provide a better understanding of how the immune system works.“Shortly a�er birth, all animals and infants have to deal with an immunity gap,” said Mark Bouwens, Senior Researcher at Trouw Nutrition R&D and Project Leader of the

Immunoforce project. “All newborns receive immune factors through the mother’s milk, but that so-called passive immunity is only provided for a short time a�er birth. �en newborn animals and chil-dren have to build up an immune system of their own, which leaves them vulnerable for infections until this system is matured, usu-ally taking weeks to months. Unfortunately, this is also the period in life that they are facing a lot of stress and infectious pressure. Nutrition could play an important role in the development of immune protection.” Within the Immunoforce project, studies were designed to gain more insight into this process, which included testing of new food products and ingredients for their potential to improve gut health. Initial results provide promising novel leads and the models cre-ated and used in the project are of high importance for ongoing and future studies on health and immune development.

• FLORENTINE JAGERS OP AKKERHUIS •

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HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4SUSTAINABILITY

The winner of the 2015 Food Valley Award is a compostable single-serve coffee capsule filled with fair-trade Arabica coffee, developed by Peeze Coffee Roasters from Arnhem, the Netherlands. This innovative capsule was developed through a unique partnership between various companies. It is a product with great market potential, as coffee drinkers worldwide use ten to twelve billion single-serve capsules per year.

Closing the Cradle- to-Cradle LoopPeeze Coffee Roasters Wins Food Valley Award

Food Valley Award

game by focusing on sustainability and con-tinually taking steps to improve in that respect.”

Pooling Knowledge�ese days, Peeze Co�ee Roasters supplies more than just co�ee. �e company’s rea-soning is that premium ingredients deserve good preparation, which requires good equipment. �at is why Peeze also sells cof-fee machines and accessories to both busi-nesses and consumers.Uncomfortable with the environmental impact of aluminum single-serve co�ee capsules, Peeze started developing an alter-native. In January 2015, a�er four years of R&D, Peeze was ready to present the results: compostable co�ee capsules.

Quality and corporate social responsibility are deeply rooted at Peeze Co�ee Roasters. �e company’s history goes back to 1879, when brothers Gerrit and Willem Peeze started roasting their own co�ee beans. �ey aimed to serve farmers in the east of the Netherlands the very best co�ee. Peeze co�ee became famous for its quality and demand grew quickly, prompting the broth-

ers to start a professional co�ee roasting business. Now, 136 years later, quality is still Peeze’s prime concern and a sustainable chain is one of the company’s core values. “We are always looking for new ways to become more sustainable and we keep a close eye on what other pioneers in the business are doing,” says Managing Director Timmo Terpstra. “We stay ahead of the

At the Food Valley Expo, it was announced that Peeze’s biobased coffee capsules won the 2015 Food Valley Award. The Food Valley Award judges’ panel said this about the biobased coffee capsules: “We were impressed with this innovation, which provides a high-quality, sustainable alternative for a widely-used product with a huge and growing global market. Peeze created this unique and socially responsible alternative

by collaborating with inventive partners and combining new technology with renewable resources. Peeze has succeeded in deliver- ing a high quality cup of coffee that meets consumers’ desire for convenience while contributing to the circular economy.”This is the eleventh year that Food Valley NL has presented the Food Valley Award. An independent panel of experts judged the entries on their innovativeness, economic

viability, originality and degree of collabo-ration. The other nominees considered for this year’s prize were the energy-efficient scalding process for defeathering poultry developed by Marel Stork Poultry Pro-cessing, and the technology to extract pectin from coffee bean pulp developed by Pectcof.

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‘ We stay ahead of the game by focusing on sustainability’

To complete the social responsibility picture, Peeze uses fair trade, sustainably produced Arabica coffee.

Closing the Cradle- to-Cradle LoopPeeze Coffee Roasters Wins Food Valley Award

“To develop this innovation we pooled knowledge with a number of business part-ners,” says Terpstra. “We collaborated with ATI (Advanced Technology Innovations, ed.). We had to deal with as many as 1,700 patents while also overcoming di�cult technological challenges. A�er several ups and downs, we were able to begin selecting the materials, developing the capsules and designing the high-tech �lling line we need-ed. We spent 2014 and 2015 running tests and making adjustments. Finally, in January 2015, we were able to do a �rst production run.”

�ree ComponentsPeeze’s innovative co�ee capsules are based on new technology. �e capsules are made from a triple layer of injection-molded biobased polylactic acid (PLA). Because this material is not as heat-resistant as

petroleum-based plastics, engineers had to modify the molds and the injection equip-ment. �e PLA itself had to be altered for use in the production line and made resis-tant to the hot water temperatures in co�ee machines. �ese modi�cations had to leave

the PLA’ s compostability and oxygen- barrier properties intact, the latter being important to preserve the co�ee’s quality.�e second component requiring redesign was the foil used to seal the capsules. In existing capsules, this is made of aluminum because it punctures easily in the co�ee machine, allowing the co�ee to

drip through. Neither petroleum-based nor biobased plastics are easy to puncture. �erefore, they function poorly in Nespres-so-type co�ee machines. Neither of these materials is oxygen-proof either. �is is why Peeze and its partners developed a tri-

ple-layered bio-based foil, with one layer perforated by an ultra-�ne laser so the co�ee

machine’s water pressure can puncture it.�e third important component in the new capsules is the co�ee itself. Peeze knows from experience how important co�ee roasting, grinding and handling during production are. Grinding, for instance, must deliver a very homogeneous ground co�ee and the capsules must be �lled under modi�ed atmosphere (nitrogen). To this end, the company and its partners devel-oped a special �lling line. And to complete the social responsibility picture, Peeze uses fair trade, sustainably produced Arabica co�ee.

Close to Consumers’ HeartsPeeze expects the market potential of its innovations to be huge. “Worldwide, people use ten to twelve billion co�ee cap-sules per year,” Timmo Terpstra says. “Our innovation will appeal to a wide audience and addresses an issue that is close to con-sumers’ hearts. �ey can save loads of packaging material while still enjoying a great cup of co�ee. Used capsules can sim-ply be thrown into the organic waste bin. Both the co�ee and the capsule are fully compostable, closing the cradle-to-cradle loop.”


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Sonac is a leading producer of sustainable, high-value animal proteins with production and sales locations worldwide. We offer an innovative and complete portfolio of animal proteins that provide quality and yield improvement to meat products, while also facilitating clean label solutions. Our latest innovation: ValoColl.

NEW Cold gelling, high functional pork collagen• Strong water binding and emulsifying capacity,

both in cold conditions and after heating• Provides a stronger texture and bite to meat products• Increases yield in meat products• Prevents syneresis• Increases juiciness• Improves sliceability• Better form retention of formed meat• No allergen, no E number: contributes to a clean(er) label • Favorable cost-in-use due to innovative productions technique

Natural Ingredients. Smart Solutions.

Please visit us at Food Ingredients Europe 2015 in Paris (France), 1 – 3 December 2015Hall 6 – stand K29

VALOCOLL = VALUE ADDING COLLAGEN

DII-SON0034_AD_A4_Valocoll_W.indd 1 22-10-15 15:3006-28_HFI04ADV_advertenties.indd 18 30-10-15 08:19

019


Plant-based proteins, fiber extracted from waste streams and personalized health-boosting food products are a few of the most important trends in today’s food industry. To capitalize on these trends, Dutch food manufacturers are developing many new ingredients and products. In this article, we explore five of the most eye-catching innovations.

Sustainable, Healthy, DeliciousThe Up-and-Coming in Food

in food products. An additional bene�t of using these crumbs is that it reduces costs.Vervoort says the dehydration technology is promising. “We can also apply it to waste streams generated by carrot, red beet and green bean processing. �at enables us to create colored crumbs, which opens up a whole new market. We could make special children’s products, or extra festive ‘bitter-ballen’, ” Vervoort says, referring to a cro-quette-like deep-fried snack which is popu-lar in the Netherlands.

Fish Nuggets�e �rst vegetable-crumb product ORFI-food developed is a �sh nugget covered in carrot-crumb, Vervoort says. “�is is a truly sustainable concept in all respects. We are collaborating with a company that converts �shery waste into �sh nuggets. Small �sh and cod waste are minced and turned into nuggets, which are then breaded using our carrot crumbs. Carrots and cod are a well-known and well-liked combination. Cur-rently, we are negotiating with retailers and fast food chains to market these �sh nug-gets.” ORFI-food’s vegetable crumbs are low- gluten and additive-free. �ey not only combine well with �sh, but also with chick-en, schnitzels and deep-fried snacks. “Our crumbs are a sustainable and healthy alter-native to traditional breadcrumbs,” Vervoort says. “And they are particularly well suited to low-fat preparation in an oven. �ey give products a great bite and what taste testers have called a ‘crunchy experience’. ”

1. Vegetable ‘Bread’ CrumbsFood manufacturing waste streams o�en contain valuable nutrients. ORFI-food, a Groningen-based company whose name stands for Oil Reducing Food Ingredients, develops new applications for upcycling such waste streams. It is a �eld with great poten-tial, says Rien Vervoort, ORFI-food’s Man-aging Director. “Take the waste streams from the potato starch industry, for example. �ey are full of potato �ber, which is relatively rich in protein, minerals and vitamins.”

Potato BreadcrumbsORFI-food developed a technology to de- hydrate this pulp and turn it into little balls, which are in turn ground into �ber-rich ‘breadcrumbs’. ORFI-crumbs absorb up to thirty per cent less fat than traditional breadcrumbs. �is e�ect is particularly noticeable when oven-heating breaded food products. When heated, the nutritional �ber absorbs water, which then repels fat. �e crumbs are one of ORFI-food’s responses to the low-fat, low-calorie trend

The first vegetable-crumb

product that ORFI-food

developed is a fish nugget

covered in carrot-crumb.

INNOVATION

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020

INNOVATION

‘ Sports nutrition is not a matter of magic’

2. Plant Protein Gel“Algae are not just a superfood. � ey have much wider potential,” says Corjan van den Berg from TNO research institute. “� e real potential lies in the products you can create by re� ning algae. Algae contain proteins, omega fatty acids, antioxidants, � ber and minerals. We are focusing on proteins right now. We have managed to extract these from the algae by mechanically crushing the cells in a ball mill, a technology we borrowed from the paint industry. � e rubisco protein we extracted from chloroplasts in this way looks particularly promising.”Rubisco turns out to have excellent gelling properties. Van den Berg: “A gel formed by this plant-based protein is three times stronger than one formed by egg whites. It outperforms other plant proteins like soy or lupin protein. � ere are dozens of possible applications, such as a binding agent in vege-tarian burgers or in various bakery products.”

Sugar BeetsApart from algae, TNO is also exploring sugar beet foliage as a source of rubisco. “� e Netherlands grows acres and acres of beets, so there is plenty of supply,” says Van den Berg. “� e foliage is a waste stream from the sugar industry. Its availability makes it even more promising than algae. Algae pro-duction is still small-scale making it rela-tively expensive. � at is why we are inter-ested in existing, large-scale waste streams.”TNO’s next step will be to try and purify the rubisco protein, to create a white plant pro-

tein. Van den Berg says TNO is looking for new business partners for this part of the development process.

3. High-energy Sports FoodIt is a real challenge to prepare a tasty meal tailored to world-class athletes’ nutritional needs with only fresh ingredients, says Erik

te Velthuis, Chef and Manager of the Top Sports Restaurant at Papendal, the Dutch national Olympic training center in Arn-hem, the Netherlands. “� e trick is to translate one domain into another: to get a thorough understanding of an athlete’s nutritional needs and of the nutritional value of the available products,” the Chef

explains. Te Velthuis has developed several innovative sports food products, including a high-energy sports bar, a special type of pasta and a balanced sports ‘kwark’ (a kind of unripened, so� cheese).“You have a product, or an ingredient, and that is what you have to work with to address a particular need, such as protein recovery. So I combine scienti� c knowledge with my experience as a chef to create meals that are both tasty and functional.” Tasti-ness is an absolute must for Te Velthuis.“You can think up the most wonderful con-coctions with an excellent nutritional value,” he says, “but if it is not tasty, half of it may end up in the garbage can. Or you need to eat way too much to get that nutritional value. So then the net result is negative.”

Bananas Will Always Be YellowMeals that are developed for athletes com-peting at top level have potential for other target groups too. “Such food products can

be very valuable for the elderly, or patients who are recovering from an illness,” says Te Velthuis. “And recreational athletes can also ben-e� t from eating more healthily. I am working on a healthier alter-

native to all those deep-fried snacks that are served at sports clubs.”Sports nutrition innovation is not a matter of magic, he says. “Broccoli remains green and bananas will always be yellow. But by taking theoretical concepts and applying them sensibly to healthy food products, we can make big strides.”

Topsports Restaurant

Papendal has

developed several

innovative sports food

products, including a

high-energy sports bar.

The rubisco protein TNO extracted from algae can act as a binding agent in various products, such as cookies.


021

From smoothie to spread; Baecke: “sooner or later people start

craving something more substantial”.

Meatless has a fi ber-like texture that resembles chicken.

4. Smoothie SpreadEarly 2015, Yespers launched healthy fruit and vegetable spreads without added sug-ars, intended for use as sandwich � llings. “Smoothies are very popular right now, but sooner or later people start craving some-thing more substantial. � at is how we came up with the idea of a smoothie-type sandwich � lling,” says Stefan Baecke of Yespers. Currently, Yespers markets three varieties: black currant- strawberry, pine-apple-mango and raspberry-apple. “Our spreads also go great with yoghurt or ice cream,” says Baecke.� e spreads are pasteurized, preservative-free, allergen-free (with no lactose or glu-ten), and contain no arti� cial � avoring, col-oring or aroma. � e only additives consist of apple juice concentrate and pectin to improve the spread’s taste and gelling prop-erties. Because of their low sugar content, the spreads need to be refrigerated.“Now that we have launched our � rst products, our next goal is to shorten the

production chain and promote demand-driven production,” says Baecke. “� at is why we are looking for farmers and growers interested in contract farming and more sustainable cultivation. We think that is the way to create a more sustainable food pro-duction chain. Not just because production will better match demand, but also � nan-cially speaking, it can be a way to distribute pro� ts and risks more fairly.”

Healthy Alternative to JamIt is Yespers’ ambition to market the smoothie spreads through both the retail and food services channels. Currently, the spreads are available from several Dutch supermarkets with more set to follow. Baecke calls the spreads a healthy alterna-tive for jams. “Day care centers, nursing homes and hospitals have shown an inter-est, so we are working hard on developing new varieties. And we do not just develop di� erent tastes which include vegetables, we are also developing totally di� erent products. We are collaborating with stu-dents and teachers from HAS University of Applied Sciences in Den Bosch on this. But just to be clear: all new products will be based on the philosophy underlying our current product line: one hundred percent natural spreads without additives.”

5. Meat SubstitutionMeatless is a plant-based product developed in response to the trend to reduce meat con-sumption. “Meatless can be used as a raw material, or as an ingredient, depending on the application,” says Jos Hugense, Meatless’s Managing Director. It consists of lupin, wheat, rice or tapioca. � e whole grains are ground and then mixed with a seaweed extract that acts as a binder. � is creates a � ber-like texture that resembles chicken with a taste that is neutral, especially when compared to soy-based products. Meatless does not contain any color additives.Meatless can be used in vegan products or as a partial substitute for meat. It is increas-ingly used in hybrid products. Talking about the product’s bene� ts, Hugense says: “One of its major advantages over other meat substitutes is its juiciness. Many meat replacers are very dry, but Meatless is not. � at is what makes it a good fat replacer in meat products. It reduces the number of calories, so it has health bene� ts too.”� e wheat and lupin used to produce Meat-less are locally sourced. � e rice and tapioca are transported by boat from South America and Southeast Asia. � e rice variety is par-ticularly popular because it is gluten-free.

• FLORENTINE JAGERS OP AKKERHUIS


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HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4HEALTH

‘ The idea was based on the eating habits of the elderly’

Two multinationals and a Dutch start-up have created a way to bring healthier and more attractive food to the table for the world’s aging population. By mixing Rousselot’s gelatin and collagen peptides with DSM’s minerals and vitamins and a bright idea from Fortified Food Coatings, they developed a gelatin based spray to fortify ready-to-eat meals.

‘Spraying’ HealthForti�ed Meals for the Elderly

Mounting scienti�c evidence shows that fortifying foods with collagen peptides contributes to healthy bones and a more hydrat-ed skin. Bones, tendons, cartilage, teeth and skin are mostly made up of collagen. Colla-

gen consists of interlaced protein chains, known as polypeptides. As people age, their collagen production decreases, resulting in brittler bones and a wrinkly skin. Key Building BlockIn the early 2000s, Rousselot, a gelatin manufacturer and subsidiary of multinational Darling Ingredients, developed a full range of collagen peptides under the brand name Peptan. Peptan collagen pep-tide is a bioactive protein that can be used to fortify functional foods, beverages and nutritional bars to provide speci�c health bene�ts. “We have done a lot of research into the health e�ects of collagen peptides,” says Paul Stevens, Global Research and

Printing GelatinAt Rousselot, they instantly liked the idea, according to Stevens. “Both companies start-ed studying the feasibility of developing this concept. We worked with students from the HAS University of Applied Sciences in Den Bosch. �ey developed a formulation and included vitamins and minerals manufac-tured by DSM in the gelatin layer. �e recipe has been tested amongst elderly people.”�e results encouraged Forti�ed Food Coatings to develop the solution for coating the meals with a layer of gelatin. With the help of di�erent experienced partners, they came up with a solution: a food robot that prints a thin coat of gelatin on the meal. When the meal is reheated in the micro-wave, the gelatin melts and the nutrients go into the meal. �is guantees the nutritional value of the complete dish. An added bene-�t of the coating is that it enhances the meal’s appearance, making the food look fresh rather than dried out.

Setting the Bar HighRousselot and Forti�ed Food Coatings will launch their ‘Peptan-forti�ed ready meal delivery concept’ at the Food Matters Live trade show in London, 17-19 November 2015. Forti�ed Food Coatings will start tar-geting senior citizens and hospitals. In the long run, they intend to apply the concept to recovery foods for athletes. �e market is currently �ooded with sport drinks, even though nutrients are absorbed much better when part of a meal.

Applications Manager at Rousselot. “Peptan has become a key building block in a grow-ing number of innovative products and concepts. It is easy to apply, does not a�ect a product’s �avor or odor and is water solu-

ble. And it is a clean label ingredient too.”In 2013, Forti�ed Food Coatings, a Dutch start-up, knocked on

Rousselot’s door with an idea: fortifying ready meals for senior citizens and hospital patients with a gelatin containing peptides and other food supplements. “�e idea was based on the eating habits of the elderly,” explains Flip Houtman, COO at Forti�ed Food Coatings. “Senior citizens tend to eat smaller portions and o�en do not put much thought into what they eat, even though it is particularly important for their age group to eat healthy and get enough proteins and minerals. Seniors o�en use meal delivery services. Our new product is a thin, forti-�ed gelatin spray that can be used on ready-to-eat meals. �is ensures that the micro-waved meal is enriched with extra collagen peptides, vitamin D and calcium.”

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023

A food robot prints a thin coat of gelatin on the meal.C

RED

_Cre

dit

Scienti�c SubstantiationTargeting the aging population has always been a challenge for food and drink manu-facturers. Recently, scientific studies have shown that Peptan enhances the natural ability to restore bone mass [1, 2]. Collagen peptides are an increasingly popular ingre-dient in products aimed at healthy and active senior citizens. Peptan has been shown in a clinical study to help improve joint flexi-bility and reduce discomfort in older patients [3] and to support a firmer, more hydrated skin [4]. As a pure protein, colla-gen peptides promote lean muscle mass,

�e innovators are now in the process of selecting partners in the Benelux and UK who will get to work with their equipment. “We are being extremely selective,” says Houtman, “because the meal manufacturers are going to determine our success or fail-ure. We are looking at the quality of the ingredients they work with. We also want to know whether they work clean label. And are they fully certi�ed? Are they willing to

invest in new products and new markets? �ese are important questions, because we want the meals for those speci�c target groups to meet a very high standard.” Personalized Meals“�ere is a wide interest in how food can improve health,” says Houtman. “People everywhere are looking at the options. We believe that Forti�ed Food Coatings is

going to have an impact on this. In �ve years’ time, we expect to be able to have our food robots deliver personalized meals forti�ed with the nutrients every particular individual needs. �is can be of great use to people who need something extra for health reasons.”


which helps people stay strong and mobile for a longer time.

1. Guillerminet F. et al. 2012, Hydrolysed collagen improves bone status and pre-vents bone loss in ovariectomized C3H/HeN mice. Osteoporosis International 23 (7): 1909 – 1919

2. Guillerminet F. et al., 2010. Collagen peptides improve bone metabolism and biomechanical parameters in ovariectomized mice: an in vitro and in vivo study. Bone 46 (3): 827-834

3 Jiang JX et al., 2014, Collagen Peptides improve knee osteoarthritis in elderly women. Agro Food Industry Hi Tech 25 (2): 169-174

4 Asserin, J. et al., 2015. The effect of oral collagen peptide supplementation on skin moisture and the dermal collagen net-work: evidence from an ex vivo model and randomized, placebo-controlled clinical trials. Journal of Cosmetic Dermatology, doi: 10.1111/jocd.12174

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HOLLAND FOOD INNOVATIONS . NOVEMBER 2015 . NO 4PRODUCT FORMULATION

Groentenbrood retains the color of the original vegetable and is available in three flavors: carrot, super green and Italian

tomato.

Bread, meat products, pasta: all these food products stand a lot to gain from adding vegetable fibers. Why? Apart from binding water and improving taste, health and color, adding these fibers allows vegetable waste streams to be utilized.

When Healthy and Sustainable Conjoin Using Vegetable Fibers

Consumers in northwestern Europe are not eating enough fruit and vegetables, and many inhabitants of EU countries do not get to the recommended 30 to 40 grams of dietary �ber a day. Processing vegetable �bers in food products is one of the techno-logical solutions to increase �ber consump-tion. But what properties do vegetable �bers

use wet �bers. He wanted to use as much vegetable content in bread as possible to improve both taste and nutritional value, but his own experiments with diced vegeta-bles and raw baking materials came to nothing. “When I came into contact with juicers, I got the idea to �rst separate the �bers from the juice.” Riedijk then sought cooperation with a bakery ingredient sup-plier with whom he performed tests to �nd the right balance between �our, vegetable �ber and vegetable juice. Vegetable juice served as a substitute for water. �e other ingredients were yeast and salt.“When you use too much �ber, the struc-ture of the bread becomes looser,” Riedijk discovered. “Moreover, the �bers retain moisture, making the bread too wet, like rye bread.” Eventually, the best ratio was found to be 22 to 25 percent wet �ber and twenty to thirty percent juice, depending on the type of vegetable used.Groentenbrood has been available in the Netherlands for two years now. �e compa-ny delivers the bread as a frozen bake-o� product to catering companies. �e available �avors are: carrot (carrot juice and �ber), super green (spinach juice and �bers from spinach, broccoli and carrots) and Italian tomato (tomato passata and �bers from spinach, sweet peppers, leek and carrots).

Second Chance �e �ber content of Groentenbrood amounts to approximately 5 grams per 100

have and how can they be processed into products?

Vegetable Bread Every manufacturer �rst has to choose between dry and wet vegetable �bers. Daan Riedijk of the start-up company Groenten-brood (‘vegetable bread’) quickly decided to

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‘ The color of the original vegetable is retained’

Dietary FiberDietary fiber does not provide nutrients to the body and cannot be digested in the small intestine. Yet, they are important for natural bowel movements. They contribute to satiety and thus to maintaining a healthy weight. Some fibers are beneficial to cholesterol levels, others benefit the intestinal flora.

grams, which means it is allowed to carry the claim ‘source of �ber’, but not ‘rich in �ber’. To carry the latter, it has to contain at least 6 grams of �ber, such as in whole wheat bread (6.7 g/100 g). �erefore, it mainly helps to increase the �ber intake of people who usually only eat white bread.

Still, the �bers and juices have another remarkable quality: they are made from waste streams. Carrot, tomato, sweet pep-per, broccoli, spinach, cucumber or red beet by-product that would otherwise be thrown away or end up in the fermenter, now get a second chance as a food ingredient.

Adding Color, Taste and VolumeProvalor is the company that developed the knowledge and technology to produce juice and �bers from vegetable waste streams. �e remaining pulp a�er producing juice is mechanically dehydrated into vegetable �bers. �ese are sent to the customer either chilled or frozen under the VeggieFiber

brand. �e dry matter content is 20 to 25 percent.VeggieFiber’s �bers have virtually the same nutritional value as vegetables, says �omas Plakké, one of the partners of VeggieFiber. �e concentration of fat-soluble vitamins is even slightly higher – consider beta-caro-

tene for instance. And the color of the original vegetable is completely retained. “Of course, we have also consid-ered dry vegetable �bers, which are more widely used,

but these are o�en colorless and unrecog-nizable. We add another dimension by add-ing the color and taste of vegetables.”But there are other di�erences, co-owner Paulus Kosters adds: “With wet �bers you create more volume in your product than with dry �bers. Every ten grams of Veggie- Fiber contains between 1.7 and 2 grams of dietary �ber and adds volume. With dry �bers, you add almost nothing but �ber. Wet �bers contribute to the structure and stability of the product. Meat products with VeggieFiber, for instance, do not shrink as much when baking them.”�e downside is a lower concentration of �ber and reduced shelf life as opposed to

�ber powder. How does VeggieFiber ensure a long shelf life? “In two ways,” explains Kosters, “through a very hygienic produc-tion process followed by an unbroken cold chain or by o�ering frozen �bers.”For industrial bakeries used to working with dry ingredients when making bread, this takes some getting used to, Riedijk has noticed. He uses chilled �bers in Groenten-brood, which requires a seamless connec-tion between �ber production and bakery.

From Waste to RevenueYet, the limited shelf life is precisely why Creative Director Dennis Favier of TOP BV chose dry �bers. “Dried vegetable pulp can be used in more ways and is easier to mar-ket,” he explains. “Among others, we work with contact drying, a drying technology which retains the vegetable’s nutritional value as much as possible. Direct contact between the �bers and the heat source allows us to work with lower temperatures while still drying fast enough to prevent the product from going moldy. �ese kinds of mild, but e�cient techniques are needed to turn a waste stream from vegetables into revenue,” Favier believes. In addition, the compounds that give vege-tables their color, such as carotenoids, are virtually le� untouched by the drying pro-cess. Sweet pepper, broccoli, carrot and tomato �bers can be used to create all kinds of dry and colorful vegetable �bers. �e powders have low water activity (well below 0.6) to ensure the desired long shelf life.

The ‘More than Meat’ concept: fifty percent meat and fifty percent vegetable raw materials.



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Top BV has developed a mild technology to dry vegetable pulp into fiber powders.

PRODUCT FORMULATION

“�is bread we developed with an indus-trial bakery. Bread is surprisingly tasty and visually attractive when carrot or sweet pepper �bers are used. Cucumber, however, is too wet and red beet causes discoloration.” In terms of pricing, the bread will be in the upper price range. �e claim on the packaging will be ‘source of �ber’. Where Riedijk focuses on caterers and bread rolls with his Groentenbrood, More than Bread targets the premium segment in supermarkets with loafs of bread.

Looking AbroadApart from meat and bread, VeggieFiber has also been working on niche products, such as vegetable ‘po�ertjes’ (a traditional Dutch batter treat resembling small, �u�y pancakes) for children: a regular po�ertje on the outside and a colorful vegetable mix on the inside. Red beet, for instance, gives a nice e�ect. In addition, there are talks with a German manufacturer of piz-za bases about dough containing vegetable �bers, as VeggieFiber is also looking abroad.�e next steps outside of the Netherlands have already been taken. An Italian fami-ly-owned pasta producer was very enthu-siastic about a pilot lot of pasta with Veg-gieFiber’s �bers. “�eir interest stems from the rise of whole wheat pasta, which always has a somewhat gray-brown color,” says Plakké. “�ey feel adding vegetable �bers is more visually appealing and it adds a mild vegetable �avor. �e Italian company will now start producing its �rst batches of fresh pasta with carrot �bers. An absolute breakthrough.”

• ANJA JANSSEN •

www.veggiefiber.com

www.groentenbrood.nl

www.top-bv.nl/blog/blog/2014/12/16/

consortium-voor-zoutverlaging-en-

verduurzaming-vleeswaren/

further develop and produce products. “Together with a few Master Chefs and a sausage producer, we have developed two types of sausages with surprising �avors. One with sweet pepper �bers and spices that create a goulash-like �avor and a cucumber-mint sausage that has a fresh �avor,” says Plakké.�e sausages are part of VeggieFiber’s ‘More than Meat’ concept: ��y percent meat and ��y percent vegetable raw materials. “�e vegetable �bers add structure to the meat and have a binding quality. And they provide a good bite,” Plakké adds. �e �ber content amounts to roughly 4 grams per 100 grams. Moreover, the sausages contain relatively little fat. �e pre-cooked, vacuum packaged products are part of a pilot at a Dutch supermarket chain under the Fiber brand. �is pilot is to be the start of a wider intro-duction of More than Meat products at the supermarkets of the Dutch purchasing organization Superunie. And of another new concept: More than Bread, or, in other words, vegetable bread.

Together with industrial partners, TOP BV is also investigating new ways in which to apply the vegetable �bers, such as in cold cuts with approximately sixty percent less salt. “Salt has water-binding capacity. When you reduce the amount of salt, you get a drier, more compact product. We use vege-table �bers to retain moisture and to keep the product juicy,” says Favier. Together with a consortium of meat processors, the company is now examining which meat products with a reduced salt content can be marketed. It is highly likely one of these will contain vegetable �bers.

More than Meat and BreadJust like TOP BV, VeggieFiber is also inves-tigating new applications and active in product development. “However, we did not foresee just how much product develop-ment we would do, sometimes down to the last gram of ingredients,” says Kosters. “�e food industry hardly creates innovations of its own; they lack the budget for it.”�e company is now looking for partners to


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