Innovating with pulse-based ingredients: Improving...
Transcript of Innovating with pulse-based ingredients: Improving...
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:[email protected]