Innovating with pulse-based ingredients: Improving nutrition and choice in free-from products JESSICA ROHWER, NOVEMBER 18, 2015

Transcription

1 Innovating with pulse-based ingredients: Improving nutrition and choice in free-from products JESSICA ROHWER, NOVEMBER 18, 2015

2 Agenda Trends supporting free-from foods Pulse-based ingredients an overview Improved free-from products - our concepts

3 Trends supporting free-from foods

4 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

5 Allergen avoidance on the rise Low/No/Reduced Allergen NPDs Trend drivers Food sensitivities - diagnosed and self-diagnosed - are on the rise Number of NPDs in Europe % 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

6 Further growth of gluten-free market Retail Volume in MT 160,00 140,00 120,00 100,00 80,00 60,00 40,00 Gluten-free market trend in WE & EE +22% +37% 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 20,00 0, Gluten free bakery Gluten free pasta Source: Desk research; various sources e.g. Datamonitor, Food Navigator, Mintel

7 Impressive growth in the number of vegan product launches Evolution of vegan NPDs Trend drivers 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 Jan. - Sept. Source: Desk research, Mintel GNPD, October 2015

8 Allergen, clean label & gluten-free most used claims Top positioning claims for new product launches containing pulse flours in EMEA Low/No/Reduced Allergen No Additives/Preservatives Gluten-Free Vegetarian Ethical - Environmentally Friendly Package 181 Ease of Use 112 Organic Microwaveable Vegan No Animal Ingredients Source: Mintel GNPD, October 2014

9 Pulse-based ingredients an overview

10 Pulses are Legumes Legumes Soybeans Peanuts Pulses Dried Beans, Dried Peas, Chickpeas, Lentils Fresh Peas Fresh Beans Chickpeas Lentils Dried Peas Dried Beans

11 Pulses are

12 Market and consumer perception of pulses The press The consumer United Nations & GPC* More than 30% of consumers in Germany perceive pulses as healthy, due to their high protein, fibre and vitamin content* 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 Source: *Gemeinschaftsprojekt mit Namen "LeguAN"(Innovative und ganzheitliche Wertschöpfungskonzepte für funktionelle Lebens- und Futtermittel aus heimischen Körnerleguminosen vom Anbau bis zur Nutzung), 2012

13 Composition of pulses 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 Sugars 3-14% Crude fibre 3-14% Ash 2-4% Fat 2-4% Moisture 7-14% Protein 20-35% Starch 30-50% Source: Pulse foods Processing, Quality & Nutraceutical Application, 2011: edited by Brijesh K. Tiwari, Aoife Owen and Brian McKenna

14 Pulses offer an exceptional nutritional profile Nutritional profile* of pulses vs. cereal grains in g/100g dry weight basis Food Protein Fat Carbohydrate Fibre Faba Beans Lentils Peas Chickpeas Soy Beans Oats Whole Wheat flour White Rice Brown Rice Whole Corn Flour 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) Source: USDA National Nutrient Database for Standard Reference

15 Pulse proteins enable Nutrition & Health claims Nutritional claims Health claims Source of protein 12% of the energy value of the food needs to be provided by protein. High in protein 20% of the energy value of the food needs to be provided by protein. Protein contributes to a growth in muscle mass. Protein contributes to the maintenance of muscle mass. 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.

16 Production of pulse flours Dehulling Spliting Pulse seeds Green pea Red lentil Pulse hulls Pulse splits Yellow lentil Yellow pea Milling Coarse and fine pulse flour (minimum 20% protein d.b.) Faba bean Chickpea Pulse protein concentrate (55-60% protein d.b.) Milling, Air classification High-starch pulse flour (minimum 10% protein d.b.)

17 Pulse Ingredients Pulse Ingredients Functionality Features & Benefits Labelling & Nutritional VITESSENCE TM 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 Emulsification Enhance texture and provide moist mouthfeel Gelation Water-holding Adhesion Film forming Expansion Excellent batch to batch consistency Lend appealing colour and texture to foods Good synergy with other gluten-free flours Protein enrichment, can replace animalbased proteins 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 Peas Lentils Faba Beans Chickpeas * Allergens listed in Annex II of Regulation (EC) 1169/2011 on Food Information for Consumers

18 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

19 Profile of pulse starch High amylose content (~30%) High gelatinisation temperature (68-72 o C) Starch granules vary in shape and size (5-70 µm) Fast viscosity development, moderate swelling power High degree of retrogradation SEM image of Yellow pea starch x800 High starch faba bean flour Wheat flour T405 Rice flour Maize flour Faba bean flour Source: Brabender viscoamylogram 8% flour (DM), ph 6

20 Gelling properties of pulse flours Force (g) % in water 10 minutes / 95 C hot fill Storage at 3 C for 1day 800 Pea Flour Reference Starch- Sago 500 High starch lentil flour 400 High starch pea flour Lentil Flour Reference Starch- Corn High starch faba bean flour Time (sec) -100 Faba Bean Flour -200

21 Improved free-from products - our concepts

22 Bakery, meat & snacks top categories for new product development with pulse ingredients New product launches with pulse ingredients in EMEA % 4% 4% 3% 4% Bakery 23% 7% 14% 16% 16% Processed Fish, Meat & Egg Products Snacks Meals & Meal Centers Desserts & Ice Cream Side Dishes Sauces & Seasonings Soup Dairy Other Source: Mintel GNPD, October 2015: 2500 launches with pulse flours / proteins since 2011 in EMEA

23 Pulse concept: Golden, crunchy gluten-free cracker 1 Faba bean delicate cracker topped with sea salt Benchmark Recipe: 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 0.1 Total: 100 VS. Nutritional values (per 100g baked crackers) Energy Protein Carbohydrate Fat 433 Kcal 10,2 g 60.5 g 11.8 g Nutrition claims: Sensory description: - Soft crunchy texture - Golden colour - New taste profile Gluten free Faba bean cracker vs. benchmark: Ability to make a gluten-free claim on the product 30% more protein than wheat cracker Attractive golden appearance and unique taste Nutrition claims: NONE Sensory description: - Soft, slightly crispy texture - Standard wheat taste * High starch faba bean flour

24 Pulse concept: Protein enriched, gluten free pizza base 2 Good source of protein gluten free pizza base Benchmark 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 0.6 Total: 100 Top with tomato sauce, mozzarella, rocket salad, parmesan, Nutritional value (per 100g baked base) Energy 251 Kcal Protein 7.4g Carbohydrate 35.5g Fat 7.5g 12% energy from proteins Nutrition claims: Gluten free Sensory description: - Baked through texture - Short but resistant - Wholesome appearance and taste Source of protein Pulse pizza vs. benchmark: Ability to make a source of protein claim Improved texture and taste New product category i.e. differentiated product VS. Nutrition claims: Sensory description: - Very white colour - Very taste neutral - Short to crumbly textures Gluten free * Faba bean flour & Chickpea flour

25 Pulse concept: High protein veggie burger Vegetable based burger suitable for vegetarians and consumers who would like to eat less meat Benchmark 3 Ingredients % Cooked chickpeas 38.2% Fresh green Peas 12.7% GF breadcrumbs 10.2% Carrots 10.2% VITESSENCE Pulse % HOMECRAFT Pulse % Red onion 5.6% Spices (cinnamon, cayenne pepper, cumin, pepper) 2.2% Brown sugar 2.0% NOVATION % 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 kcal Protein 10.6g Carbohydrate 25.2g Fat 5.2g 20% energy from proteins Health Claim, e.g.: Protein contributes to the maintenance of muscle mass Pulse burger vs. benchmark: Ability to make high protein and protein health claim Animal-free protein source VS. Health Claim, e.g.: Protein contributes to the maintenance of muscle mass Nutrition claims: High in protein Nutrition Claims: High in protein Free from common allergens* *Allergens listed in Annex II of Regulation (EC) 1169/2011 on Food Information for Consumers, 1 Faba bean protein, 2 High starch faba bean flour

26 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 flours VITESSENCE TM Pulse protein

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