DuPont Lunches Plant-based Egg White

Katherine Durrell wrote . . . . . . . . .

DuPont Nutrition & Biosciences is launching its Grinsted Plant-Tex egg white replacement system, with three different formulae appropriate for vegan alternatives to burger patties, cooked sausages and cold cuts. Plant-Tex is touted as being cholesterol and allergen free, as well as naturally sourced. The egg white replacement system is currently available in Europe, the Middle East, and Africa, with products manufactured with Plant-Tex expected to reach the market by Q3 or Q4 this year and a worldwide roll out planned for 2020.

“This is a very fast growing and innovative market, and Plant-Tex products are very much designed around what customers have been asking us for,” Linda Yvonne Friis, Global Business Development Manager, DuPont Nutrition & Biosciences tells FoodIngredientsFirst.

Plant-Tex is currently available in three different forms. Plant-Tex MA1201 for burger patties increases protein content and improves juiciness and umami flavor, while also being lower in salt. Plant-Tex MA1301 for cooked sausages aids shape maintenance and mimics the “snappy” bite of cooked sausages, both hot and cold. Plant-Tex MA1110 for cold cuts gives vegan deli ham an authentic taste and texture.

“We have very strong sensory capabilities that helped us to line up our solutions with consumer ‘drivers of liking’, and working closely with customers always tends to keep us on track and moving at pace,” Friis adds.

However, she explains that there were some specific technical challenges to overcome, such as achieving the right texture. “The goal on these types of projects is to deliver the optimum overall experience rather than fixing just one particular issue. For example, a good meat-alternative sausage deserves a good meat-alternative casing,” explains Friis.

She adds that fortuitous timing aided product development, with Dupont having recently brought in additional texturant product lines relevant to plant-based foods.

The continuing rise of the vegan market

There is a promising market for plant-based meat alternatives, with 37 percent of Americans attempting to consume more plant-based foods, and 46 percent of Europeans saying they consume meat alternatives at least once a week. This has been reflected in new products available, with there being more than a 45 percent average annual growth in food and beverage launches with a vegan positioning (CAGR, 2013-2017), according to data from Innova Market Insights.

“Our research points in the direction of the primary driver for plant-based being consumer’s own health with sustainability and animal welfare being key factors also – and, of course, as plant-based solutions continue to improve, we should see more consumers including some level of meat alternatives in their diet,” Friis continues.

Additionally, she notes that unlike vegans or vegetarians, consumers who seek alternatives to meat occasionally are looking for products that are quite similar to meat with regards to bite, juiciness and appearance. “In many plant-based products, egg white is used as the binder of the plant proteins, in order to approximate meat. This launch is focused on replacing egg white and to get as close as possible to the meat product experience,” she says.

This is not DuPont’s first foray into the vegan market, with its subsidiary, Danisco, offering a line of plant-based products including fermented spreads (plant-based alternatives to cream cheeses), fermented snacks (plant-based alternatives to dairy yogurts), and plant-based beverages (nut and oat). DuPont plans to release more solutions for non-fermented spreads and to produce more meat analogs later this year. “For the meat alternatives, I am convinced that we will see more “whole muscle” type products, more ready meals and more variety,” adds Friis.

The plant-based egg space has enjoyed a spate of innovations recently. In May, Bill Gates-backed Renmatix developed Nouravant, an egg-replacement ingredient created from the botanical building blocks of plants – cellulose and lignin. It offers food manufacturers and bakers a multi-functional, allergen-free ingredient at a “fraction of the cost of current ingredients.”

Source: Food Ingredients 1st

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Not All Sugars Are Created Equal

When it comes to sugars in food, you’re far better off having a bowl of blueberries than a granola bar, a nutritionist says.

Added sugars just aren’t the same as natural sugars, noted Kara Shifler Bowers, a registered dietitian at Penn State PRO Wellness, a health center in Hershey, Pa.

“Natural sugars in fruit are different because fruits carry fiber as well as many antioxidants and vitamins such as A and C,” she explained in a Penn State Health news release.

Cutting back on added sugars can prevent a number of health problems.

Women should consume no more than 6 teaspoons (25 grams) of added sugar each day. That’s equal to just two-thirds of a can of soda or 1.5 dessert-like yogurts. For men, the limit is 9 teaspoons, or 36 grams.

“The only danger in cutting out added sugars completely is that eventually, one may binge,” Shifler Bowers said.

Instead of suddenly eliminating added sugars, it might be a good idea to cut back gradually. Try limiting sugary sweets to special occasions.

“You crave what you eat,” Shifler Bowers said. “Your body can forget about foods, so to speak, so the longer you abstain from them, the easier it will be. You can still enjoy them at times, but you won’t need to eat the same amount.”

Watch what you eat because even seemingly healthy choices such as yogurt, fiber bars, protein bars and store-bought spaghetti sauce can have high levels of added sugars.

“In granola bars, the sugars help ingredients stick together,” Shifler Bowers said. “In spaghetti sauce, sugars are used to cut the acidity. Try snacking on fruit and nuts instead.”

Parents should wait as long as possible to introduce children to sugar, even sugar in juices.

“Their taste buds are still developing, so if they get used to sweet foods, that is what they are going to want to eat as they get older,” Shifler Bowers said.

Children aged 1 to 3 should have no more than 4 ounces of fruit juice a day.

“It’s really easy to consume a lot of sugar when drinking sweet beverages. Instead of juice, try offering children fruit such as melons or berries instead, so they get plenty of fiber,” Shifler Bowers said.

Source: HealthDay

EU Curbs Trans Fats from 2021 to Boost Heart Health

The EU adopted a regulation on Wednesday to curb trans fat amounts in products like snack food as part of efforts to fight heart disease and strokes in Europe.

Industrially-produced trans-fatty acids, like margarine and some hardened vegetable fats, are popular among food producers because they are cheap and typically have a long shelf life.

But given their link to cardiovascular disease, trans fats have also been blamed for more than 500,000 deaths annually, according to World Health Organization figures.

The EU’s executive arm, the European Commission, set the limit from April 2, 2021 at two grams of industrially produced trans fats per 100 grams (3.5 ounces) of fat in food.

It said the regulation also requires wholesalers to notify retailers of any food that contains more than the limit.

“The measure aims at protecting consumers’ health and providing Europeans with healthier food options,” the Commission said in a statement.

The European Food Safety Authority and other bodies have conducted studies pushing for the lowest possible consumption of trans fats.

In May last year, the WHO unveiled a plan to eliminate the use of trans fats, extending progress in wealthier countries to those in poorer ones.

Source: MedicalXpress


Read also at World Health Organization Europe:

Eliminating Trans Fats in Europe – A Policy Brief . . . . .

Infographic: Sugar in Food

See large image . . . . .

Source: FDA

Current Food Label vs New Food Label


Enlarge image . . . . .

The new food label is mandated to be implemented in 2020. The amount of added sugar to the food product has to be shown in the new label.

Source: FDA

A New Way to Preserve Healthy Food with Natural Ingredients

Carolyn Trietsch wrote . . . . . . . . .

A natural antioxidant found in grain bran could preserve food longer and replace synthetic antioxidants currently used by the food industry, according to researchers at Penn State.

“Currently, there’s a big push within the food industry to replace synthetic ingredients with natural alternatives, and this is being driven by consumers,” said Andrew S. Elder, doctoral candidate in food science. “Consumers want clean labels — they want synthetic chemical-sounding ingredients removed because of the fact that they don’t recognize them, and that some of them (the ingredients) have purported toxicity.”

The Penn State researchers studied a class of compounds called alkylresorcinols (AR). Plants such as wheat, rye and barley produce ARs naturally to prevent mold, bacteria and other organisms from growing on the grain kernels. The researchers wondered if ARs could also preserve food in the same way from a chemical standpoint.

Along with using more natural ingredients, the food industry is also supplementing more foods with healthy oils rich in omega-3 fatty acids. Adding these healthy oils to foods that normally would not contain them could boost the health benefits of these foods to consumers. However, omega-3 rich oils have a shorter shelf life, which could cause these foods to spoil more rapidly.

“Most people consume omega-3s from marine sources,” said Elder. “As they break down, they can make the product smell and taste fishy. Consumers then throw these products out and don’t buy them again, and this results in an economic loss.”

Antioxidants are compounds that slow the rate at which omega-3 fatty acids degrade, preserving their health benefits and preventing food from spoiling as quickly. While consumers demand more natural ingredients, the food industry has struggled to find natural antioxidants that are as effective as synthetic ones.

“There are not many natural alternatives for synthetic antioxidants,” said Elder. “Our work is focused on identifying new natural antioxidants to extend the shelf life of food and meet consumer demands.”

ARs have health benefits for humans as well and can help protect against cancer, according to a review published in European Food Research and Technology, making them ideal natural additives. ARs also come from the bran layer of cereal plants, which the food industry usually discards or uses for animal feed.

“Bran is often a waste stream,” said Elder. “We’re taking something that’s usually discarded in a waste stream and turning it into something useful.”

The team developed a technique to extract and purify ARs from rye bran, then studied how well ARs were able to preserve omega-3-rich oils in emulsions, where two fluids do not fully mix — for example, vinegar and oil. The researchers chose to study AR action in emulsions because most people consume oils as emulsions, such as salad dressings. The researchers reported their findings online in Food Chemistry, and the study will be published in the January print edition.

The researchers found that ARs did act as antioxidants in an emulsion, preventing omega-3 oils from spoiling as rapidly as they did in emulsions with no antioxidants added. Then, they compared ARs to two antioxidants widely used by the food industry — alpha-tocopherol or Vitamin E, a natural antioxidant; and butylated hydroxytoluene, a synthetic antioxidant. However, ARs were not as effective as either the natural or the synthetic antioxidant.

Although the ARs did not work as well as other antioxidants in this round of experiments, the researchers noted that their AR extracts were not completely pure, which could have reduced the effectiveness of the ARs. Also, the researchers used a blend of different ARs that had different molecular structures. Future work looking at different types of ARs will reveal whether an individual AR type is more or less effective than conventionally-used antioxidants.

“We’re trying to identify natural antioxidants that are consumer-friendly, safe and effective,” said Elder. “We hope that one day this work will lead to ARs being available on the market and provide more options for the food industry to use.”

Source: The Pennsylvania State University