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food Marketing & Technology 2/2021

  • Text
  • Harnischcom
  • Germany
  • Schubert
  • Ingredients
  • Consumers
  • April
  • Marketing
  • Processing
  • Packaging
  • Aloe
  • Products
food Marketing & Technology is the international magazine for executives and specialists in the food industry. We report on new marketing strategies and trends, equipment and processing methods, innovative technologies, raw materials and additives, packaging systems and other important topics of selling and purchasing marketing. In addition to factory managers and food technologists we also address the product managers and product developers in the food industry.

Ingredients Making

Ingredients Making Clean-Label Convenience a Reality With the food industry under increasing pressure to create innovative new or improved products, without the use of artificial additives, the challenge is on for processors to develop products which entice consumers yet remain affordable for all parties. Some of the greatest consumer demand for clean-label is now being felt by the convenience foods market*, presenting technical challenges to the industry, but also a huge opportunity for growth. Clean-label ingredients specialist KRÖNER-STÄRKE is offering solutions to this dilemma by developing its range of agglomerated ingredients, the use of which can provide answers to many of today’s product development challenges. Henrik de Vries: “As more and more people turn towards a clean-label lifestyle, the demand for a wider range of organic products continues to increase”. Currently used primarily in powdered food and beverage products such as soup mixes and instant hot chocolate, agglomeration involves enlarging the particles within a substance by joining together smaller particles to form a granulate or ‘blueberry’ structure. Using agglomerated ingredients can help food producers develop products which have improved flowability, easier lump-free stirring, and improved dispersibility as well as a significant reduction in dust during processing. This of course reduces wastage and improves plant safety. may be carried out using ‘wet’ methods where a binder is used or ‘dry’ methods where no binder is needed, but in either case no artificial additives are used. Additionally, they are also ideal for use in products developed for those suffering from dysphagia. Where keeping production costs to a minimum is a key concern, using ingredients in the form of flakes presents a cost-effective solution, and indeed many of KRÖNER-STÄRKE’s products are also available in flake form. Moving beyond traditional uses for agglomerated ingredients, KRÖNER- STÄRKE is developing its range to cover a wider variety of applications. Indeed, the possibilities are endless, and the company is currently producing agglomerated wheat proteins, pregelatinized starches and pregelatinized flours based on a several different raw materials. These are being used to produce a diversity of products including a glaze used for pies and baked goods as well as a seed adhesive used to adhere seeds to the top of bread. All of the products in KRÖNER-STÄRKE’s range are available in an organic format, and depending on the raw material used, gluten free versions are also available. The agglomeration process Commenting on the new range, Commercial Manager Henrik de Vries said: “As more and more people turn towards a clean-label lifestyle, the demand for a wider range of organic products continues to increase. The development of our agglomerated ingredients is providing food manufacturers with the opportunity of producing products which are appealing and convenient to consumers without the use of artificial additives.” KRÖNER-STÄRKE develops bespoke solutions to suit individual needs across a wide range of foods including baked goods, soups and convenience products, battered or dietetic products, and has a reputation for technical excellence in new product development. fmt 12 food Marketing & Technology • April 2021

Ingredients Aloe Vera: Valuable Functional Food with Great Nutritional Benefits that Reduce Disease Risk by Rico R. Magda The processing of Aloe extracts has been one of the largest botanical ventures in the world today. As a functional food ingredient, Aloe Vera has entered a new level in food industry on a larger commercial scale. The same bold invasion can also be seen in the pharmaceutical sectors, which are always in need of voluminous Aloe extracts for newer products. The plant has more than 75 active components that are richly fortified with vitamins, minerals, polysaccharides and many more. Medicinally, Aloe has health benefits like antitumor, antiobesity, treating ulcer, and antiseptic properties, among others. Aloe acts as fat replacer in baked goods and also acts as stabilizer to fruit juices and other consumer products. Aloe, whether in form of gel, juice, powder, and concentrate, can be added to food products to increase their functionality. No wonder, Aloe products have now become a multi-billion industry. The Plant Aloe has a soft structure and grows domestic or wild in the tropical areas of the world. Its main benefits include food, cosmetics, and medicinal uses. The plant was first introduced as ornamental plant for both indoor and outdoor either as a potted or raisedbed plant. Many consumer products including pharmaceuticals, medicines, food preparations, and beverages now contain a certain amount of Aloe extracts that fortify the products’ usefulness. In 1820, Aloe vera was listed in the US pharmacopoeia as purgative and skin protectant. Later in 1930, Aloe extract was used for treating radiotherapy burns to the skin and mucuos membrane. The plant has a very short stem. It grows from 60 to 100cm tall with thick, spiny, fleshed green leaves. Yellow flowers appear on spike that reaches 90cm tall. Mycorrhiza in soil aids the plant to have better nutrition. Aloes are known with various common names in different countries where they thrive. Some common names of the plant include “True Aloe,” “Indian Aloe,” “Chinese Aloe,” “First-Aid Plant,” “Burn Aloe”, and more. In 1768, Carl Linnaeus first gave the plant the description of Aloe perfoliata variety vera. DNA comparison study suggests that the commercial Aloe variety is a relative of Aloe perryi, an endemic species found in Yemen. Aloe is believed to have originated from the Arab regions and later scattered around the world due to human cultivation. It becomes a natural plant in Africa, and in some islands like Canary and Madiera. In Europe, Aloe is found growing wild naturally in Spain, especially in Murcia. The cultivation of Aloe reached China in the 17th century as well as in some other Asian countries. Similarly, this succulent plant also spread in some tropical areas of Australia, South America, south eastern states of the United States and the Caribbean. The plant can grow both indoor and outdoor. It tolerates little water from the soil where there’s low rainfall but growth is checked in places with heavy frost and snow. It’s important to have good drainage as water-soaked condition leads to leaf shrivel or decay. Too much sun, on the other hand, can literally burn the plant. Potted plants produce a lot of “pups” or off-shoots emerging from the base of the mother plant. Crowded plants need re-potting to give enough space and prevent the building up of pests. food Marketing & Technology • April 2021 13

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