Innovating with pulse-based ingredients: Improving nutrition and choice in free-from

products

JESSICA ROHWER, NOVEMBER 18, 2015

Agenda

• Trends supporting free-from foods

• Pulse-based ingredients – an overview

• Improved free-from products - our concepts

Trends supporting free-from foods

Growth drivers for free-from foods in Europe

Rise of consumer interest in allergen-free foods

Rise of consumer interest in gluten-free foods

Increased number of flexitarians looking for alternative plant-based protein sources

Rise of consumer interest in high protein foods

Soy bean alternatives become increasingly interesting due to GMO concerns

Consumers looking for sustainable foods

Growing number of ethnic consumers

Allergen avoidance on the rise

Trend driversLow/No/Reduced Allergen NPDs

0

2.000

4.000

6.000

8.000

10.000

12.000

2011 2012 2013 2014

+169%

Number of NPDs in Europe

• Food sensitivities - diagnosed and self-diagnosed - are on the rise

• Growing awareness of food intolerances

• Rise in the prevalence and incidence of food-related allergies

• Association of allergen-free food with a healthier eating lifestyle

Source: Desk research, Mintel GNPD, October 2015

Further growth of gluten-free market

0,00

20,00

40,00

60,00

80,00

100,00

120,00

140,00

160,00

2014 2015 2016 2017 2018 2019

Gluten free bakeryGluten free pasta

+22%

+37%

Gluten-free market trendin WE & EE

Trend drivers

• Increasing awareness and understanding of food allergies and food intolerance by consumers and health professionals

• Growing number of 'gluten-avoiders',converting to gluten-free diets out of choice rather than out of necessity toward achieving a healthier way of life

• Increasing sophistication of the market with products that have improved in taste, quality and nutrition and innovations in the area of ingredients and technologies

Source: Desk research; various sources e.g. Datamonitor, Food Navigator, Mintel

Retail Volume in MT

Impressive growth in the number of vegan product launches

Trend driversEvolution of vegan NPDs

0

500

1000

1500

2000

2500

3000

3500

2011 2012 2013 2014 2015

+372%

Number of NPDs in Europe

• Growing number of consumers avoiding animal products for ethical reasons ranging from animal welfare to environmental and social responsibility

• Growing perception that vegan products are healthier than non-vegan alternatives

• Increase in the number of consumers associating vegan products with cleaner labels and ingredients

Source: Desk research, Mintel GNPD, October 2015

Jan. - Sept.

Allergen, clean label & gluten-free most used claims

66

66

73

77

112

181

220

225

226

231

No Animal Ingredients

Vegan

Microwaveable

Organic

Ease of Use

Ethical - Environmentally Friendly Package

Vegetarian

Gluten-Free

No Additives/Preservatives

Low/No/Reduced Allergen

Top positioning claims for new product launches containing pulse flours in EMEA 2008-2014

Source: Mintel GNPD, October 2014

Pulse-based ingredients – an overview

Pulses are Legumes

Legumes

Soybeans

Peanuts

PulsesDried Beans, Dried Peas, Chickpeas, Lentils

Fresh Peas

Fresh Beans

Chickpeas

Dried Beans

Lentils

Dried Peas

Pulses are…

Market and consumer perception of pulses

More than 30% of consumers in Germany perceive pulses as healthy, due to their high protein, fibre and vitamin content*

Source: *Gemeinschaftsprojekt mit Namen "LeguAN"(Innovative und ganzheitliche Wertschöpfungskonzepte für funktionelle Lebens- und Futtermittel aus heimischen Körnerleguminosen vom Anbau bis zur Nutzung), 2012

The consumer United Nations & GPC*

The aim is to increase awareness of pulses globally and to position pulses as primary source of protein and other essential nutrients.

*Global Pulse Confederation

The press

Composition of pulses

Starch30-50%

Protein20-35%

Crude fibre3-14%

Sugars3-14%

Ash2-4%

Fat2-4%

Moisture7-14%

Source: Pulse foods – Processing, Quality & Nutraceutical Application, 2011: edited by Brijesh K. Tiwari, Aoife Owen and Brian McKenna

• Pulses are very high in starch, protein , fibre and low in fat

• Pulses include high levels of minerals such as iron, zinc, phosphorous, folate and other B-vitamins

Food Protein Fat Carbohydrate Fibre

Faba Beans 29 2 37 28

Lentils 28 3 55 12

Peas 28 1 39 29

Chickpeas 22 7 49 20

Soy Beans 44 22 23 10

Oats 20 8 61 12

WholeWheat flour 16 2 67 14

White Rice 9 1 89 2

Brown Rice 9 3 82 4

Whole Corn Flour 8 4 76 11

Pulses offer an exceptional nutritional profile

Source: USDA National Nutrient Database for Standard Reference

Nutritional profile* of pulses vs. cereal grains in g/100g dry weight basis

Pulses are high in protein (and high in lysine), high in dietary fibre, low in carbohydrates and have a low glycemic index (GI = 40-55)

‘Protein contributes to a growth in muscle mass’.

Pulse proteins enable Nutrition & Health claims

Nutritional claims Health claims

‘Source of protein‘

12% of the energy valueof the food needs to beprovided by protein.

‘High in protein’

20% of the energy valueof the food needs to beprovided by protein.

‘Protein contributes to the maintenance of muscle mass’.

in children’.

‘Protein is needed for normal growth and development of bone

in children’.

Min. 12% of the energy value of the food needs to be provided by protein.

Production of pulse flours

DehullingSpliting

Milling, Air classification

Pulse seeds

Coarse and fine pulse flour(minimum 20% protein d.b.)

Pulse hullsPulse splits

Pulse protein concentrate(55-60% protein d.b.)

High-starch pulse flour(minimum 10% protein d.b.)

Milling

Green pea Red lentil

Yellow lentil Yellow pea

Faba bean Chickpea

Peas Lentils ChickpeasFaba Beans

Pulse Ingredients

Pulse Ingredients

• VITESSENCETM

Pulse Protein Concentrates (55-60% protein d.b.)

• HOMECRAFT®

Pulse Flours (10-25% protein d.b.)

• Derived from dried peas, lentils, chickpeas and faba beans

Functionality

• Emulsification

• Enhance texture and provide moist mouthfeel

• Gelation

• Water-holding

• Adhesion

• Film forming

• Expansion

Features & Benefits

• Excellent batch to batch consistency

• Lend appealing colour and texture to foods

• Good synergy with other gluten-free flours

• Protein enrichment, can replace animal-based proteins

Labelling & Nutritional

• Non-GMO

• Certified gluten-free

• Free from common allergens*

• Good vegan protein quality (high protein & high lysine)

• High dietary fibre

• Low glycemic index

• High in micronutrients

* Allergens listed in Annex II of Regulation (EC) 1169/2011 on Food Information for Consumers

Differences between pulses

• Colour intensity:

– from light yellow to green

– driving colour diversity in foods

• Flavour intensity:

– typical of the pulse base

– flavour intensity decreases in low moisture applications

– the higher the heat treatment, the lower the flavour intensity

Profile of pulse starch

• High amylose content (~30%)

• High gelatinisation temperature (68-72oC)

• Fast viscosity development, moderate swelling power

• High degree of retrogradation SEM image of Yellow pea starch x800

Starch granules vary in shape and size (5-70 µm)

Faba bean flour

High starch faba bean flour

Wheat flour T405

Maize flour

Rice flour

Source: Brabender viscoamylogram 8% flour (DM), pH 6

Gelling properties of pulse flours

0 10 20 30 40 50 60

900

800

700

600

500

400

300

200

100

0

-100

-200

Force (g)

Time (sec)

Reference Starch- Sago

High starch pea flour

High starch faba bean flour

High starch lentil flour

Reference Starch- Corn

Pea Flour

Lentil Flour

Faba Bean Flour

• 10% in water • 10 minutes / 95˚C – hot fill• Storage at 3˚C for 1day

Improved free-from products - our concepts

Bakery, meat & snacks top categories for new product development with pulse ingredients

Source: Mintel GNPD, October 2015: 2500 launches with pulse flours / proteins since 2011 in EMEA

23%

16%

16%

14%

9%

7%

4%4%

3%

4% Bakery

Processed Fish, Meat & Egg Products

Snacks

Meals & Meal Centers

Desserts & Ice Cream

Side Dishes

Sauces & Seasonings

Soup

Dairy

Other

New product launches with pulse ingredients in EMEA 2011 - 2015

Pulse concept: Golden, crunchy gluten-free cracker

Faba bean delicate cracker topped with sea salt

Nutrition claims:

Ingredients %HOMECRAFT® Pulse 3103* 56.2

Water 22.0

Vegetable fat 8.6

Icing sugar 4.9

ULTRA-CRISP CS 4.9

Glucose syrup 43DE 1.2

Baking powder 1.7

Sea salt 0.4

Sunflower lecithin 0.1Total: 100

Recipe:

1

Nutritional values (per 100g baked crackers)

Energy 433 KcalProtein 10,2 g Carbohydrate 60.5 gFat 11.8 g

Gluten free

Sensory description: - Soft , slightly crispy texture- Standard wheat taste

NONENutrition claims:

VS.

Ability to make a gluten-freeclaim on the product

30% more protein than wheat cracker

Attractive golden appearance and unique taste

Sensory description: - Soft crunchy texture- Golden colour- New taste profile

* High starch faba bean flour

Faba bean cracker vs. benchmark:

Benchmark

Nutrition claims:

Sensory description: - Very white colour- Very taste neutral- Short to crumbly textures

Pulse concept: Protein enriched, gluten free pizza base

Gluten Gluten free

Source of Source of protein

Gluten free

2

VS.

Good source of protein gluten free pizza base

Ingredients %Water 40.3

HOMECRAFT® Pulse 3101* 17.9

PRECISA® Bake GF 14.3

HOMECRAFT® Pulse 4101* 12.5

Olive oil 5.6

Sugar 3.9

Psyllium husk powder 2.4

HPMC 1.8

Salt 0.7

Instant yeast 0.6Total: 100

Top with tomato sauce, mozzarella, rocket salad, parmesan, …

Nutritional value(per 100g baked base)

Energy 251 KcalProtein 7.4gCarbohydrate 35.5gFat 7.5g12% energy from proteins

Nutrition claims:

Sensory description: - Baked through texture- Short but resistant- Wholesome appearance and taste

Benchmark

Ability to make a ‘source of protein’ claim

Improved texture and taste

New product category i.e. differentiated product

Pulse pizza vs. benchmark:

* Faba bean flour & Chickpea flour

Pulse burger vs. benchmark:

Nutrition claims:

Pulse concept: High protein veggie burger 3

Protein contributes to Protein contributes to the maintenance of muscle mass

Health Claim, e.g.: Health Claim, e.g.:

*Allergens listed in Annex II of Regulation (EC) 1169/2011 on Food Information for Consumers, 1Faba bean protein, 2High starch faba bean flour

VS.

Ingredients %

Cooked chickpeas 38.2%

Fresh green Peas 12.7%

GF breadcrumbs 10.2%

Carrots 10.2%

VITESSENCE™ Pulse 36001 7.6%

HOMECRAFT® Pulse 31032 6.6%

Red onion 5.6%

Spices (cinnamon, cayenne pepper, cumin, pepper) 2.2%

Brown sugar 2.0%

NOVATION® 4600 1.3%

Garlic 1.3%

Vegetable stock 1.0%

Coriander 0.6%

Pepper 0.3%Total: 100

Form and grill in slightly oiled pan

Nutritional value(per 100g cooked burger)

Energy 211 kcalProtein 10.6gCarbohydrate 25.2gFat 5.2g20% energy from proteins

Nutrition Claims: High in protein

Protein contributes to Protein contributes to the maintenance of muscle mass

High in protein

Ability to make ‘high protein’and protein health claim

Animal-free protein source

Free from common allergens*

Vegetable based burger suitable for vegetarians and consumers who would like to eat less meat

Benchmark

NPD opportunity spaces for pulse ingredients

• Gluten-free and “source of protein” baked goods, snacks, breakfast cereals

• Texture and colour improvement of gluten-free bread, batters & breadings

• Wheat-free soups, sauces, gravies

• Protein enrichment in fruit smoothies and vegan protein drinks

• Egg-replacement in dressings

• Texture and colour improvement of fresh and dry gluten-free pasta

→ Drive texture, colour, flavour and nutritional value in high and low moisture foods with pulse flours and proteins

VITESSENCETM Pulse protein

flours

For further information….

…please go to:http://pulsepedia.ingredioncleanlabel.com/

www.ingredion.com/EMEA

…or send an email to:cleanlabel@ingredion.com