Natural Products Insider

MAR-APR 2019

INSIDER is the leading information source for marketers, manufacturers and formulators of dietary supplements, healthy foods and cosmeceuticals. Since 1997, INSIDER has been serving the needs of the global nutrition industry.

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Page 26 of 92

22 INSIDER March/April 2019 safe) status and banned their use in most food products by June 18, 2018. The deadline was extended for certain foods to allow for products produced prior to the deadline to work their way through distribution channels. Last year, the World Health Organization (WHO) also called for the elimination of trans fats from the global food supply by 2023, a move the agency said would reduce the number of CVD-related deaths associated with tra ns fat intake. While PHOs are commonly used as a replacement for saturated fat, removing them presents formulation challenges because they contribute to fl avor, texture, shelf life and consistency in many products including baked goods, snack foods, frozen desserts, coffee creamers, margarines, vegetable shortenings, microwave popcorn, refrigerated dough products and ready-to-use frostings. Consider the bakery category. Bakery fats require an optimal level of plasticity for functionality and must be pliable with the correct degree of fi rmness. To ensure bakery success, a fat needs to be solid at room temperature to provide the right structure, creaming capabilities and mouthfeel. However, even solid fats are not entirely solid. They consist of two phases: a solid portion (solid fat) and a liquid portion (liquid or oil). When choosing a fat, manufacturers must target a balance between the solid and liquid components. For example, too much solid content or too high a melting point, and the product will not have the proper melting characteristics, yielding an undesirable mouthfeel. Consequently, too much liquid can make the product oil out or taste oily. In an icing, the product won't aerate properly. To address these issues, Cargill recently launched its PalmAgility™ shortening line that reduces brittleness across a wider temperature range, allowing customers to store it easily without sacrifi cing workability or texture. "PalmAgility provides a smoother, creamier texture than standard palm oil shortenings, which aids in faster mixing time and better incorporation of all ingredients, both of which are easier on baking equipment," said John Satumba, Ph.D., research and development director, global edible oils, North America, Cargill. "A faster crystallization rate also helps improve setting in glazes for donuts and fi llings for sandwich cookies, for example." Ingredient selection is critical to success, and Satumba said brands should consider a variety of factors across the entire supply chain, including ingredient origination, supply reliability, cost, functionality, ease-of-use and impact on a fi nished product's quality and eating attributes. Removing and replacing ingredients also carries additional costs, especially for clean label options. "Changes in production processes and methods of incorporation to ensure even distribution into fats and oils are frequently required to preserve the integrity of the more sensitive natural ingredients," said James Jones, Ph.D., vice president, customer innovation at AAK USA. He cautioned the cost per pound and dosage to achieve the desired effect with natural ingredients is generally higher and usually commands a premium price. "Non-PHO functional replacements tend to be more susceptible to oxidation than their PHO counterparts. This makes getting away from the stronger, less- expensive synthetic antioxidants such as BHA, BHT and TBHQ—historically used for optimal antioxidant and free radical scavenging—an even bigger challenge," he said. "This is where intimate knowledge of customer strategy, consumer trends [and ingredient] meet." For example, natural oil-soluble antioxidants such as green tea extract, rosemary extract, vitamin E and carotenoids such as beta-carotene and lycopene are beginning to replace the less label-friendly, chemical-sounding synthetics. "Citric acid, long known Food and Beverage: Healthy Fats & Oils Innovation in Action Hail Merry Hail Merry Cups on-the-go snacks are made fresh with organic virgin coconut oil and heart-healthy fats from nuts. The cups come two to a pack and are available in fi ve fl avors— Meyer Lemon, Chocolate Almond Butter, Dark Chocolate, Sweet Potato and Dark Chocolate Espresso. The Sweet Potato Cups garnered a coveted 2018 NEXTY Award at Natural Products Expo East. The company also offers Bites, Bars and Tarts containing organic virgin coconut oil. RISE Brewing Co. RISE Brewing's Oat Milk Nitro Cold Brew Latte has a unique combination of cold brew, nitro widget and oat milk. Each 7-ounce, 13-calorie can boasts 80 mg of natural caffeine, along with organic sunfl ower oil, organic pure cane sugar and organic oats. The company also is committed to responsible and organic sourcing. Rowdy Bars Rowdy Prebiotic Foods, which specializes in promoting a healthy gut, designed its bars as clean label functional foods with 10 ingredients or less, including prebiotics from yacon root. Sunfl ower Butter N' Berries Rowdy bars feature cranberries, pomegranate and sunfl ower butter, which contains vitamin E, zinc and magnesium. They also contain egg white protein and sunfl ower seeds for added protein and other nutrients. The bars were a 2018 SupplySide CPG Editor's Choice Award fi nalist in the Bars category.

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