Danisco Emulsifiers

Introduction of GRINDSTED® BARRIER SYSTEM

for Moisture Management

GRINDSTED® ®BARRIERSYSTEM

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GRINDSTED® BARRIER SYSTEM Agenda

• Why water barriers / consumer trends?• Features of GRINDSTED® BARRIER SYSTEM• Model application tests• Product range• Spraying process• Legal status• Conclusion

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GRINDSTED® BARRIER SYSTEM

Consumertrends

Producers

WHY WATER BARRIERS?

Technicalaspect

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Snacking trends

• Eating between regular meal times is on the rise

• Europeans eat 4.5 times a day*

• Snacks account for 40% of these eating occations*

• By 2007, 27% of eating occasions among Europeans will take place out-of-home*

• Convenience is main driver

• Cross-branding between biscuits, confectionery

WHY WATER BARRIERS?

Consumers Producers

Technicalaspect* Source : Datamonitor

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Snacking trends

Increasing numbers of total snack bar, energy bar launches WW

0

200

400

600

800

1000

1200

1400

1600

2000 2001 2002 2003

Source : Mintel GNPD

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Snacking trends

Growth in snack bar segment is related to new product development

0100

200

300

400

500

600

700

800900

1000

2000 2001 2002 2003

New product

New variety

Source : Mintel GNPD

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Snacking through the day

0

1

2

3

4

5

Breakfast(before 9am)

Morning(9am-12noon)

Lunch (12 noon-

2pm)

Afternoon (2-6pm)

Evening (after 6pm)

Rel

ativ

e im

port

ance

NowNext 5 years

Source: Reuters Business Insight survey 2000

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Why water barriers?

From the food producers point of view:

• To reach the consumer in the out-of-home eating occasion

• To position snacks as a regular part of the daily nutritional intake

• Develop meal-snack hybrids to compensate for meals

• To stay innovative in the eyes of target groups

• Longer shelf life means reduced costs WHY

WATER BARRIERS?

Consumers Producers

Technicalaspect

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Why water barriers?

From a technical point of view:

• Differences in Aw in multi-layer foods leed to watermigration between adjacent layers.

• Water migration alternates the quality of both layers andlimits the shelf life of the food product.

WHY WATER BARRIERS?

Consumers Producers

Technicalaspect

Drying outLoosing textureMicrobial growthChemical reaction

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Introducing GRINDSTED® BARRIER SYSTEM

GRINDSTED® BARRIER SYSTEM fulfils the criteria of an efficient water barrier:

1. Low water permeability 2. High flexibility3. Physical stability4. Good adhesion5. Neutral taste and odour

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GRINDSTED® BARRIER SYSTEM

Beeswax + ACETEM+ Low water permeability - Low water permeability - Brittle + Flexible

⇓Combined into GRINDSTED® BARRIER SYSTEM

+ Low water permeability+ Flexible

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Low water permeability

Permeability Coefficient of GRINDSTED® BARRIER SYSTEM

0

200

400

600

800

1000

1200

ACETEM5°C

ACETEM20°C

BARRIER SYSTEM 10005° C

BARRIER SYSTEM 200020° C

Beeswax20° C

Pe rmeab ili ty coef f ici ent(m

g µm/m

2m

mH

g min)

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Flexible texture of GRINDSTED® BARRIER SYSTEM

Brittle

↑

↓

Flexible

Forc

e (g

)

0

1000

2000

3000

4000

ACETEM 5°C

ACETEM 20°C

BARRIER SYSTEM1000 5°C

BARRIER SYSTEM

2000 20°C

Bees Wax 5°C

Bees Wax 20°C

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Effect of flexibility on physical texture of water barriers

High flexibility of GRINDSTED BARRIER SYSTEM

Low flexibility of inefficient water barrier

Carrageenan gel Cracks in barrierNo cracks

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GRINDSTED® BARRIER SYSTEM Physical stability

GRINDSTED® BARRIER SYSTEM has a high physical stability after being applied on a food surface.

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Transmission Electron Microscopy

Rippled texture

Smooth texture

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GRINDSTED® BARRIER SYSTEM Product Range

GRINDSTED ® BARRIER SYSTEM 1000 5-10°C

GRINDSTED ® BARRIER SYSTEM 2000 15-25°C

Labelling status: E-472a and beeswax (E-901)

Solid beeswaxWatertight

Solid ACETEMPlastic

Polymorphic stable

Oxidative stable

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GRINDSTED® BARRIER SYSTEM Applications

• Confectionery bars

• Bakery snack bars

• Savoury snacks

• GRINDSTED® BARRIER SYSTEM can be combined with Danisco´s heat-

stable BARRIER flavours

Applications

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GRINDSTED® BARRIER SYSTEM at 5°C

Model application test

Carrageenan gel Aw = 1,0

400 um GRINDSTED® BARRIER SYSTEMCracker Aw = 0.3

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GRINDSTED® BARRIER SYSTEM at 5°C

Days at 5°C

0 5 10 15 20 25

Wei

ght i

ncre

ase

/ %

0

20

40

60

80

100

120

140

Control

Bees' wax

ACETEM

GRINDSTED® Barrier System 1000

GRINDSTED® Barrier System 1000 400 µm

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GRINDSTED® BARRIER SYSTEM at 5 ºC

GRINDSTED® BARRIER SYSTEM 1000 400 µm

Days at 5°C0 5 10 15 20 25 30 35

Wei

ght i

ncre

ase

(%)

0

5

10

15

20

25

30

GRINDSTED® BARRIER SYSTEM 1000

Uncoated

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GRINDSTED® BARRIER SYSTEM at 20°C

Model application test

Fruit gel Aw = 0,54

400 um GRINDSTED® BARRIER SYSTEMCracker Aw = 0.2

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GRINDSTED® BARRIER SYSTEM at 20°C

Days at 20°C0 5 10 15 20 25 30 35

Wei

ght i

ncre

ase

(%)

0

2

4

6

8

10

Control 400 µm GRINDSTED® BARRIER SYSTEM 2000

GRINDSTED® BARRIER SYSTEM 2000laminated triple layer with ACETEM

100 µm ACETEM 200 µm BS 2000 100 µm ACETEM

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Predicted shelf life at 20ºC

Barrier thickness µm

200 300 400 500 600 700 800 900

Shel

f Life

(day

s)

0

10

20

30

40

50

60

70

∆Aw = 0.40

∆Aw = 0.55

∆Aw = 0.65

Initial Aw of the cracker: 0.15Critical water uptake : 8%.

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GRINDSTED® BARRIER SYSTEM 2000 at 20°C

COMPOUNDGRINDSTED®BARRIER SYSTEM 2000

+ COMPOUND

After 1 month's storage at 20°C. Aw of the gel: 0.54

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GRINDSTED® BARRIER SYSTEM Frozen conditions

0

5

10

15

20

25

2 7 14 30 90

Days at -18 ºC

Wei

ght i

ncre

ase,

%

Ref

BS 1000

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Example of concept – Secret Dome

400 µm GRINDSTED® BARRIER SYSTEM 2000

BiscuitAw = 0.2

Aerated FillingAw = 0.76

Liquid filling

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GRINDSTED® BARRIER SYSTEM Spray conditions

Melted barrier : 80°C

Preheating of cracker: 45-50°C

Post temperature: approx. 40°C

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GRINDSTED® BARRIER SYSTEM Legal status

• US : Is approved for confections and all other food categories

• EU : Approved for confectionery, fine bakery, snacks

• Australia : Approved for confectionery

• Japan : Generally permitted

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GRINDSTED® BARRIER SYSTEM Conclusion

• GRINDSTED® BARRIER SYSTEM facilitates development of new snacks for the growing snack market

• GRINDSTED® BARRIER SYSTEM has low permeability to water, high flexibility and high physical stability, making it a very efficient water barrier

• GRINDSTED® BARRIER SYSTEM 1000 for refrigerated snacks• GRINDSTED® BARRIER SYSTEM 2000 for room temperature

GRINDSTED® ®BARRIERSYSTEM

Introduction of GRINDSTED® BARRIER SYSTEM for Moisture Management GRINDSTED® BARRIER SYSTEM AgendaSnacking trendsSnacking trendsSnacking trendsSnacking through the dayWhy water barriers?Why water barriers?Introducing GRINDSTED® BARRIER SYSTEMGRINDSTED® BARRIER SYSTEMLow water permeabilityFlexible texture of GRINDSTED® BARRIER SYSTEMEffect of flexibility on physical texture of water barriersGRINDSTED® BARRIER SYSTEM Physical stabilityTransmission Electron MicroscopyGRINDSTED® BARRIER SYSTEM Product RangeGRINDSTED® BARRIER SYSTEM ApplicationsGRINDSTED® BARRIER SYSTEM at 5CGRINDSTED® BARRIER SYSTEM at 5CGRINDSTED® BARRIER SYSTEM at 5 ºCGRINDSTED® BARRIER SYSTEM at 20CGRINDSTED® BARRIER SYSTEM at 20CPredicted shelf life at 20ºCGRINDSTED® BARRIER SYSTEM 2000 at 20CGRINDSTED® BARRIER SYSTEM Frozen conditionsExample of concept – Secret DomeGRINDSTED® BARRIER SYSTEM Spray conditionsGRINDSTED® BARRIER SYSTEM Legal statusGRINDSTED® BARRIER SYSTEM Conclusion