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Food Marketing & Technology 1/2022

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Please find numerous articles, product news and interesting event reports relevant to the food industry in this latest issue. This trade magazine is published in English only.

Ingredients FDA

Ingredients FDA Recognizes the Dietary Fiber Status of Acacia Gum International leader in natural gums Alland & Robert is delighted that acacia gum can be classified as a fiber for nutrition labelling purposes in the United States. This decision from the FDA was made public on December 17, 2021, and will consequently allow acacia gum to count as a dietary fiber on American Nutrition and Supplement Facts labels. Acacia gum is an ingredient or additive used worldwide in a wide range of products. Strong scientific literature demonstrates that acacia gum is a fiber. Today, the FDA agreed that acacia gum has physiological effects beneficial to human health, such as the reduction of blood glucose and insulin levels after it is eaten with a meal containing a carbohydrate that raises blood glucose levels. Alland & Robert, along with a work group of other acacia gum stakeholders, has submitted two science-backed citizen petitions in 2019 and 2020, in order to provide the FDA with data showing proof that acacia gum has indeed “physiological benefits to human health”. Dr. Isabelle Jaouen, R&D Director at Alland & Robert said: “We have provided the FDA with numerous data coming from several clinical trials to support our request that acacia gum be recognized as a dietary fiber. Two laboratories that specialize in clinical nutrition, including one university, have been mandated for the design and realization of the clinical tests. Our citizen petitions included data showing the benefits of acacia gum on blood glucose levels”. Commenting on the FDA decision, Mr. Frédéric Alland, CEO at Alland & Robert said : “We are extremely satisfied that the FDA agrees with us that acacia gum is a fiber and can be labelled as such. It’s a great news for the American consumers, who will be able to enjoy this natural ingredient in their daily food. Alland & Robert remains committed to providing the highest quality of natural and non- GMO Acacia Fiber”. 16 food Marketing & Technology • February 2022

Ingredients Acacia gum, also known as gum Arabic or E414, is a natural, vegetal, safe, functional and healthy additive used in flavors, beverages, confectionery, dairy, bakery, dietary products, pharma and cosmetics among others. Acacia gum is today found in thousands of day to day products all over the world. Alland & Robert guarantees a minimum fiber content of 90% for all products of its Acacia Fiber range (international method AOAC 985-29). fmt Flavor Study Shows can Optimize the use of Flavors in Chewy Candies Optimizing production and improving product quality are key issues for every producer of chewy candies. The present study shows impressive potential. The use of starch and gelatin as hydrocolloids is widespread in the manufacture of chewy candies. Together with a reputable flavor developer Norevo conducted a joint study to find out how alternative use of Norevo Quick Chew affects the use and development of flavors. The study evaluates the sensory impact using: • different hydrocolloids (Quick Chew, modified starch, gelatin) • different manufacturing methods (kneading, pulling) • different flavors (apple, lemon, milk) • Based on these different variants, we then tested the following criteria: 1. Flavor intensity 2. „Release“ or flavor development 3. Chewing perception The subsequent blind tasting was carried out by a professional panel consisting of 21 trained panelists in 4 intervals reflecting different ripening times and also storage temperatures. The results of this joint study confirm the hypothesis initially set out in almost all areas: By using Quick Chew as the texturizing component in the recipe, manufacturers can use flavors more efficiently, while also enhancing the chewing experience. fmt food Marketing & Technology • February 2022 17

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