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soy ice is moving mainstream, says danisco
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danisco is predicting that soy ice will move out of the dairy intolerance niche and into the mainstream and has developed a concept that overcomes some of the common problems in developing this kind of product. although soy ice has been available for some time, finn hjort christensen, group manager, ice cream told foodnavigator.com that there are two main factors that are driving it into mainstream supermarkets. one is consumer interested in healthy ingredients - and soy has been linked to such health benefits as lowering ldl 'bad' cholesterol; the other is that high dairy prices as encouraging manufacturers to see alternatives to traditional dairy ice-cream, which do not costs so much to make and therefore deliver better margins. "soy protein is a more economical source," said christensen. while soy isolate cost €5.50 to €6.50 per kg protein in november 2007, skimmed milk powder cost between €8 and €9 per kg protein. based on these rates - which can, of course, fluctuate depending on a variety of factors - manufacturers could save 15 to 20 per cent of their protein costs by taking the soy route. to help manufacturers interested in going down this route, danisco has come up with a concept for a vanilla soy ice. this, said christensen, was an exercise to find good solutions on flavours, soy protein isolates and stabiliser systems. he explained that one of the major challenges in developing such products is making them taste of soy as little as possible for european consumer preferences (asian consumers, on the other hand, are more accepting of the soy flavour). danisco worked with firmenich to develop a way to mask the soy flavour. the two companies forged a partnership following the latter's acquisition of danisco's flavour business earlier this year. christensen said that this project was part of that new partnership. another major challenge is in the texture, which tends to be more watery with soy ice than in traditional ice-cream. to counter this, danisco used its cremodan 1101 lf icepro, which is part of its range of emulsifiers and stabilisers for ice-cream. in addition to making for a suitable mouthfeel, this helps keep smoothness in throughout storage and distribution, too. danisco also worked on the concept in cooperation with a soy protein/isolate manufacturer. the company is offering this basic concept to manufacturers, but can tailor make the package to suit specific needs. several companies have already started targeting this sector. in 2007, for instance, unilever launched soy ice products under its carte d'or brand in france; ingman glass launched tofuline ice in finland; whole foods market in the us launched a soy ice under its 365 everday value brand; rollands launched a sojasun product in france; and spar made a product in austria. in terms of how successful soy ices could be on the market, christensen said it is difficult to say. but he added: "in other food categories like soy drinks, we see high percentage growth. we could speculate that this will also grow in the future." prosoy, a research and strategy consultancy, valued the european market from meat-free and tofu products at €1.2bn in 2006, a five per cent increase on the previous year.
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
2
January
2008
Category :
restaurants and Food industrie
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as the food versus fuel battle continues to rage, increasing competition for prices may prompt a consumer shift towards supermarket own-brand products instead of branded goods, according to a report by frost & sullivan. published this week, the supermarket sweep on rising food prices? the conundrum faced by manufacturers and consumers sets out challenges resulting from the recent market pressures on raw materials such as wheat and corn.
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archer daniels midland company (adm) has introduced a new line of cocoa powders aimed at improving visual appeal and flavour in dairy and bakery products. the huysman brand offers a range of powders with unique sensory properties. it currently consists of two bright powders called zb and zr, which are both designed to improve the visual appeal and flavour profile of the end product.
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adm has launched a new line of soya proteins for use in place of expensive dairy ingredients or to extend milk supply, in the light of high prices that caused manufacturers' costs to escalate this year. dairy prices have skyrocketed this year, partly due to the rising cost in animal feed. according to the university of wisconsin's dairy marketing programme, the average price of wet condensed skim milk in northwest usa was $2.
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food manufacturers are being urged to cash in on the growing consumer demand for specialised food intolerance products and to steer the trend more towards the mass-market. according to euromonitor international, the food industry is struggling to keep up with the rise in food allergies or 'sensitivities' in the uk, and as a result many sufferers have to seek out premium priced food products in specialist outlets.
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cosucra groupe warcoing is seeking to press home the message that pea protein can be used in place of milk protein, reflecting a trend that has picked up speed in the ingredients sector in the light of high dairy prices. milk processors have been hard hit by the recent shortage of milk availability. meanwhile, the price of wholesale milk doubled between 2006 and 2007, which had a knock-on effect on dairy derivatives.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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palsgaard, cp kelco and 
the 
fmc biopolymer has adapted its range of gelstar 
a manufacturer of 