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For companies considering CBD-infused formulations, Jaclyn Bowen presents three important
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IN-DEPTH FOCUS | INGREDIENTS

The next level

for
chia seeds
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increased price pressure and competition could
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LEFT: A look under the
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reveals how many
contaminants (right)
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has arrived in the importing countries; apart from
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ensure through ongoing site inspections that the The chia business
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IN-DEPTH FOCUS | INGREDIENTS
ABOUT THE AUTHOR
sterilisation process, the critical parameters of
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MOTHER NATURE´S PREBIOTICS
FOR POWERFUL LIFE

Human Milk Oligosaccharides

Designed by Evolution – Manufactured by Jennewein
Human milk oligosaccharides (HMOs) are complex sugar molecules in breast milk.
2‘-FL Preclinical and clinical studies show that HMOs promote a natural gut micro-

HMO
biome, protect against gastrointestinal infections and balance immune
responses.1,2 Our HMOs are identical in structure to those in human milk and exert
the same health promoting effects. They are highly purified and safe for use in
Human Milk infant and adult nutrition.
Oligosaccharide* 1
Bode L.; Glycobiology. 2012 Sep;22(9):1147-62. 2 Göhring KC et al.; J Nutr. 2016 Dec;146(12):2559-2566

*not from human

milk

jennewein-biotech.de
IN-DEPTH FOCUS | INGREDIENTS

No longer
a taboo?

:LWKLQVHFWEDVHGIRRGJDLQLQJSRSXODULW\ Francesco Majno ORRNVDWWKH

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ABOUT THE AUTHOR

W what is edible and what is not,
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FRANCESCO MAJNO is
co-founder and CMO of
Crické – a new food brand
specialising in insect-based
savoury snacks. He has an
MA in Communication Design
and has worked for five years
as Information Designer
and Project Manager in
business consultancy and
international design firms.
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Crické to disrupt the EU’s
healthy food market with
insect-based products.
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the brand’s marketing and
communication strategy.
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healthy products such
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EXPERTVIEW Driving consumer trust

Constantin Drapatz
Senior Marketing Manager,
Clean and Simple Food
Ingredients, Ingredion EMEA.
“When reading the
on-pack labels,
‘natural’ and ‘no
artificial ingredients’
claims are the most
motivating purchase
drivers on the
front-of-pack”
through transparency
As consumers become increasingly label smart, Ingredion looks at the latest
consumer insights and what manufacturers can do to build trust while
satisfying an ever-diverse range of diets, trends and lifestyles.
FOOD LABELS are more important shelves, the clean label market Eastern and African countries said
than ever to today’s health-conscious represents a growing opportunity that they already use technology to
and ingredient-savvy shoppers. for manufacturers. So, what can substantiate a product’s claims, with
Whether driven by an interest in manufacturers do to build consumer nearly one in five frequently changing
health, a desire to follow a specific confidence and trust, while adapting their mind about a product once they
diet, sustainability or production their products to reflect an evolving have checked it out online.
methods, consumers are demanding and ever-diverse range of diets, As access to and use of technology
greater transparency from the food trends and lifestyle choices? only gets easier, the emphasis must
and beverage industry. In short, they be on food and drink manufacturers
want to understand what goes into Making a claim: to use short, simple and recognisable
the foods they eat. understanding the label ingredients that stand up to online
Insights from Ingredion’s seventh By leveraging multifunctional clean research. Food and beverage
wave of global clean label consumer label ingredients, manufacturers can manufacturers that respond to
research around food and beverages shorten the length of ingredients consumer demand for transparency will
(ATLAS) revealed that two thirds of lists, using simple and recognisable be the ones to earn their trust, especially
consumers read ingredients labels. ingredients. Manufacturers should amongst the growing influence of
communicate their products’ clean label
The survey also identified that ‘natural’ millennials and Generation Z, also
and ‘no artificial ingredients’ claims are credentials by declaring the ingredients known as the iGeneration. As these
the most motivating purchase drivers they contain on-pack, online or through consumers become more label-
on the front-of-pack. other channels that their target savvy, manufacturers that choose
With a rising number of consumers consumers use. In Ingredion’s Food to proactively build trust by being as
demanding more ‘natural’ and fewer That Just Clicks report, 59 percent of transparent as possible could benefit on
processed products on supermarket respondents across European, Middle the bottom line.

@NewFoodMag
17
 MAXIMISE YOUR
CLEAN LABEL
INVESTMENT
Clean label is a business category growing by 7% every year.
For the last 20 years, Ingredion has been building unrivalled
expertise in this field. We’re ready to share our insights and help
produce clean label products with maximum ROI.

Our business is helping you with

The Business of Clean Label.

Find ideas to solutions

emea.ingredion.com
The INGREDION mark and logo are trademarks of the Ingredion group of companies. All rights reserved. All contents copyright © 2019.

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analysis with Raman imaging
Some of the most vital and challenging questions researchers face in
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22 OCTOBER 2019
4.00PM (GMT)
KEYNOTE SPEAKERS:
DR DAVID STEINMETZ
Director of Applications &
Support – WITec GmbH
Dr David Steinmetz joined
WITec in 2011 and has been
Director of Applications &
Support at WITec GmbH since
2017. He obtained a Physics
PhD from the Quantum Optics
group of Professor Dr Christoph
Becher at the University of
Saarland in Saarbruecken,
Germany. His work there was on
single-photon sources based on
single defect centres in solids.
ANDREA RICHTER
Senior Applications Scientist
– WITec GmbH
Andrea Richter has been a
Senior Applications Scientist
for WITec GmbH since 2001.
She holds a diploma degree in
biology with a background in
food technology and ecology.
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19
PRODUCT REVIEW
The crunch factor
e+ž+ZşłłĪƥúĭôŰÒĪúŦÒîĭłŦúşĭłłĪÒŰîłşĸîĔęŜŦÒĸôŦĔÒşúŦŰĔú
ęĶŜłşŰÒĸŰɔşłĭúɔŰĔÒŰɔĶłęŦŰŸşúŜĭÒƗŦęĸŰĔúęşŜşłôŸîŰęłĸÒĸôŦĸÒîĪČłłôŦęĸčúĸúşÒĭȫ
EVERY SNACK food has its own set of
optimal conditions that will produce the
perfect pretzel, crisp or chip. What is
considered too much moisture for one
might be the perfect amount for another.
ŦÒɔşúŦŸĭŰȦęŰęŦúŦŦúĸŰęÒĭČłşŜşłôŸîúşŦ
of snack foods to monitor the moisture
content of their products. Doing so not only
improves the consistency and quality of
their products but it can also reduce waste
and help optimise production.
Back to corn chip basics
To make a corn chip or a tortilla chip, you
start by cooking the corn in a lime/water
mixture. Adding lime to the water improves
water absorption and assists in the removal
of the outer pericarp of the corn so that
ŰĔúƥĸÒĭŜşłôŸîŰęŦĶłşúîşęŦŜȫJŰɔÒĭŦł
helps increase shelf life by controlling
microbial growth.
After cooking, the corn is then left
to soak for several hours. Soaking helps
disintegrate what remains of the outer
hull of the corn and allows the moisture
to reach the entire kernel and equilibrate
the moisture level at 51-52 percent to
produce the best corn chips. The water is
later replaced by oil in the frying process,
which decreases the moisture content and
ęĸîşúÒŦúŦŰĔúîşŸĸîĔČÒîŰłşłČŰĔúƥĸÒĭ
product. After a good, long soak and a nice
20
shower to remove excess lime and pericarp,
the corn is sent to the mill where it is
ground into masa dough. It is at this point
that an initial moisture check is performed.
For the ‘work in process test,’ operators
look for roughly 50 percent moisture
in the dough. If the moisture reading
ęŦɔŦĭęčĔŰĭƗĔęčĔúşłşĭłƑúşŰĔÒĸôúŦęşúôȦ
adjustments can be made to raise or lower
the moisture level as needed. Once the masa
is determined to have a moisture content
within the desired range, it is ready for the
extrusion process, wherein the dough is
pushed through a die to form the shape of
the chip. Different dies can be used to create
differently shaped chips. A cutting tool
slices the dough strips at the proper length
and the chip continues its journey.
This is where a major difference between
corn chips and tortilla chips comes into
ŜĭÒƗȫ¾ĔęĭúŰłşŰęĭĭÒîĔęŜŦÒşúŦúĸŰƥşŦŰŰłŰĔú
oven and then to the fryer, corn chips are
sent directly to the fryer. Tortilla chips are
baked prior to frying in order to decrease
the moisture content in the chip so that,
when it is fried, there will be less water
available to be replaced by oil, giving the
tortilla chip a softer crunch compared to
ÒɔîłşĸîĔęŜȫžĔúɔĶłşúĶłęŦŰŸşúÒƐÒęĭÒíĭú
ŜşęłşŰłɔČşƗęĸčȦɔŰĔúĭłĸčúşŰĔúîĔęŜŦîÒĸ
íúęĸŰĔúČşƗúşȦÒĸôŰĔúîşŸĸîĔęúşŰĔúƥĸÒĭ
ŜşłôŸîŰɔƑęĭĭíúȫ
úƦúîŰęĸčŰĔęŦôęŦŰęĸîŰęłĸȦîłşĸîĔęŜŦ
typically have between 0.6 percent and
ǰȫǰɔŜúşîúĸŰĶłęŦŰŸşúȦƑĔęĭúŰłşŰęĭĭÒîĔęŜŦ
have between 0.8 percent and 1.6 percent.
In order to ensure these levels, moisture
testing is performed every hour using
ÒɔłĶŜŸŰşÒî® MAX 4000XL from AMETEK
şłłĪƥúĭôŰłúĸŦŸşúŰĔÒŰúƐúşƗíÒŰîĔ
of chips meets high quality standards.
JĸɔÒôôęŰęłĸȦŰĔúôÒŰÒČşłĶŰĔúłĶŜŸŰşÒî®
MAX 4000XL is used to calibrate a number
of inline sensors used to provide real-time
trend data to the operator and supplement
the testing carried out in the quality lab.
After spending some time in the
fryers, the corn chips are seasoned,
salted, packaged and sent on their way
to consumers. After all, how are we
supposed to celebrate holidays like
gÒŰęłĸÒĭłşĸɔĔęŜɔ%ÒƗȹĔúĭôúƐúşƗ
ƗúÒşɔłĸɔDZǸɔXÒĸŸÒşƗȺƑęŰĔłŸŰęĸôŸĭčęĸč
ęĸɔÒɔĔÒĸôČŸĭłşŰƑłłČŰĔęŦŰÒŦŰƗȦ
crunchy treat?
íşłłĪƥúĭôúĸčęĸúúşęĸčȫîłĶ
newfoodmagazine.com