It may be said that the ultimate goal of the food scientist is to alter foods’ textures so that healthy stuff tastes really good.
“One of the biggest shifts we have noticed is that consumers are no longer pursuing deprivation-style diets and therefore are less and less willing to compromise on taste,” said Noman Khan, R&D director—Liquid Beverage with Kerry in Wisconsin. “They expect products to taste great while delivering excellent nutritional benefits.”
While all food products require that the taste and texture be designed to positively delight consumers, this is especially true for nutritional beverages, he added. “Many of the nutritional beverages use a variety of proteins, fibers, vitamins, minerals and other functional ingredients that impart unique challenges for development. Kerry has extensive experience in designing products to overcome these sensory challenges by utilizing many of the technologies as well as superior formulation capabilities.”
Jon Peters, president of Beneo Inc. in New Jersey, said the company’s portfolio contains several ingredients that, in addition to providing taste and texture, are also addressing trends consumers are interested in such as clean label, sugar reduction, gluten free and even added fiber.
“For example, Beneo’s chicory root fibers inulin and oligofructose, which are extracted with hot water, are natural, non-GMO (genetically modified organism) and prebiotic,” he said. “In nutrition bars, for example, they act as key components of the binding system, which helps to retain the texture (a humectant). Oligofructose is also adding sweetness, which means sugar can be reduced. With chicory root fibers, claims may be made for blood sugar management, digestive health, and fiber-enhanced.”
Additionally, Beneo’s portfolio is composed of both native and modified rice starches where the modification takes place to achieve more functionality in terms of texture body and stability, Peters explained. “Rice starch differentiates itself with small granule size, creating a full bodied and creamy mouth feel. The ratio and structure of amylopectins ensure the stability characteristics of the food product. Rice starch is also known for its hypoallergenic properties and easy digestibility. Some of the major applications for rice starch include savory, dairy, baby food and bakery.”
Protein
Protein snacks have seen a wave of popularity, but often have their own quality and taste challenges.
Lars Vestergaard Nielsen, marketing manager, with Arla Food Ingredients in Denmark noted that nearly half of U.S. consumers (45 percent) purchased a high-protein bar in the past month, according to research. “However,” he said, “due to textural deterioration during shelf life—a common issue with high-protein snack bars—it’s likely that many of these bars had lost their soft texture by the time they were eaten.” To address this problem, the company’s technologists have developed a new whey protein solution that stays soft over the long term. When formulated with Lacprodan SoftBar, protein bars retain an indulgent cohesive texture for 12 months or more in ambient storage conditions.
“To showcase the benefits of this new protein solution, we created a 27 percent protein raspberry protein bar concept that is the perfect blueprint for sports nutrition applications,” Nielsen said. “It highlights how it is now possible to crack the problem of hard protein bars. Furthermore, Lacprodan SoftBar is all-natural and derived from cows’ milk, helping to keep the recipe simple and ensure consumer demand for clean and clear labels is met.”
The appeal of protein continues to grow and reach new consumers, Nielsen said. “It remains strong in sports nutrition, its core market, but even non-sporty shoppers are seeking it out for more general health reasons, such as day-to-day weight management.
“The caveat is that it has traditionally been difficult to incorporate whey into clear RTDs [ready to drink] without compromising the taste, texture and appearance of the product. However, Arla Foods Ingredients has developed Lacprodan DI-9213, which addresses this challenge. It can be successfully incorporated into a crystal clear RTD that is 100 percent whey-based, contains up to 9 percent protein content, is sugar and fat free, and offers a smooth taste.”
Also concerning whey protein, Michael Hiron, vice president of sales for Human Nutrition Ingredients with Milk Specialties in Minnesota, said that another innovation is what the company considers its breakthrough ingredient. The first instantized clear whey protein isolate in powder form, PRObev is a heat-stable whey protein isolate that is clear in solution over a wide range of pH levels. It is produced by utilizing a proprietary filtration process that isolates native whey proteins in a highly concentrated form to provide maximum functionality.
“Instant PRObev is a breakthrough ingredient because, in the market today, there is no other clear ready-to-mix instant whey protein,” Hiron explained. “Since there is no other ingredient like instant PRObev, this new product could transform the ever-changing protein trends among consumers. Not only is our instant PRObev in powder form new, it is also an addition to our new PRObev line, which includes our liquid PRObev. The creation of PRObev came to light when we identified the need for an instantized clear WPI.”
Hiron added that the typical ready-to-mix high protein drinks are conventional flavors of chocolate, vanilla and strawberry due to the standard creamy texture of dairy proteins. “When formulating with dairy protein, it is common to follow the creamy look and feel with similar flavors. PRObev’s exclusive processing offers a clean, clear WPI that blends effortlessly into water-based beverages, opening the door for manufacturers to formulate unique, ‘out-of-the-box’ flavor profiles.” This flavor revolution could lead to an expansion of colorful and tropical flavors for consumers that need a thirst-quenching beverage that is easily consumed while providing the nutritional benefits of protein. For example, the world’s first sparkling protein water, Fizzique, is made with Milk Specialties’ PRObev heat-stable whey protein isolate.”
Minnesota-based Cargill has also seen sales of protein in functional beverages explode with a steady stream of new products entering the marketplace. “Protein remains the big driver, with growing interest in products formulated using plant-sourced proteins,” agreed Paige Ties, the company’s technical service manager, research and development. “In particular, pea protein is emerging as beverage aisle favorite. From consumers’ perspective, pea protein fits today’s hottest trends. It’s a sustainable plant protein that’s non-allergenic, vegan-friendly and non-GMO (genetically modified organism).”
And, as for nutrition bars, Chad Rieschl, a senior research technologist with Cargill, noted that they have long been a hit with American consumers. “As with beverages, protein continues to grow, but it’s no longer limited to just whey or soy protein sources. Emerging plant proteins, including pea protein, are attracting consumers’ attention. Here too, we see growing interest in label-friendly claims, such as organic, non-GMO and gluten free, with some companies boldly touting their simple, recognizable ingredient lists on product packaging.”
However, plant proteins pose a significant challenge in creating great tasting beverages, Khan said. “They bring a lot of earthy and beany taste attributes while their texture can be gritty and sandy. Kerry’s R&D teams have made significant inroads into developing great tasting plant- based protein beverages that are superior in taste and nutritional delivery compared to the current products in market.”
Nielson agreed. “Enhancing the palatability of protein remains a challenge. Most protein, as a standalone ingredient, is not known for its great taste and, as such, a lot of our customers look to us to supply proteins that won’t impair the flavor of their food and beverage products.
“In fact, besides their many nutrition and health benefits, proteins extracted from milk, such as whey, have a pleasant taste that makes them acceptable to most consumers,” Nielson added. “Many plant proteins, by contrast, face serious taste challenges, which limits their use in food and beverage products, or necessitates the use of masking agents, which can compromise clean label strategies.”
No Sugar, Please
Consumers want to reduce their sugar intake. “The International Food Information Council Foundation’s (IFIC) 2017 Food and Health Survey found that 76 percent of American consumers are trying to limit or avoid sugars and six in 10 consumers view added sugars negatively,” said Pam Stauffer, global marketing programs manager with Cargill. “Here in the U.S., the redesign of the nutrition facts panel and its inclusion of added sugar will only increase demand for reduced-sugar products, creating opportunities for further innovation in a wide range of products, including functional bars and beverages. Product makers will likely explore reformulations aimed at targeted levels of added sugar or calories. But while consumers are anxious to avoid sugar and may gravitate toward familiar ingredients, taste remains the key purchase driver. As the 2017 IFIC study showed, more than 84 percent of U.S. consumers consistently say product taste has the most impact on their decision to buy a food or beverage.”
Historically, the extent of sugar reductions was limited by the quality of sweetness or presence of aftertastes, such as bitterness, from high-intensity sweeteners, said Andy Ohmes, Cargill’s global director of high-intensity sweeteners. “With continued pressure to reduce sugar and calories in beverages, maximizing sweetness intensity without compromising quality was the critical taste hurdle. Sweetener combinations can be very useful to achieve greater sweetness intensity, improved sweetness quality, and even optimizing formulation costs. Cargill offers ViaTech stevia-sweeteners, Zerose erythritol, and soon EverSweet sweetener, to deliver on this opportunity.”
Of course, texture must still be considered. “In applications like bars, texture is the big thing to watch when taking out sugar, said Chad Rieschl, senior research technologist with Cargill. “The bar may become harder, so formulators need to manipulate other ingredients to maintain a soft texture. “Fortunately, there are a number of options that can help, including adjusting the fat, adding glycerin, experimenting with different combinations of syrups, keeping some of the sugar in the formulation, using a small amount of honey or even making changes to processing. All of those factors can affect a bar’s texture. Deciding which approach is right often hinges on shelf life, water activity and processing requirements.
Fiber
As for other consumer preferences, Derek Timm, PhD, RDN, functional ingredient technology expert for Taiyo International in Minnesota, pointed out that consumers are increasingly looking for more natural and “free-from” products. “Sunfiber is naturally found in the guar plant. Sunfiber fits nicely into the free-from desires of customers since it is 100 percent gluten-free and Non-GMO Project verified. Additionally, Sunfiber is kosher and halal. Sunfiber is the first Monash University Low-FODMAP (fermentable oligo-, di-, mono-saccharides and polyols) certified dietary fiber and can be incorporated in products seeking to capitalize on the low-FODMAP trend. Lastly, customers are more informed than ever and want products that truly deliver on their promise. He added that guar fiber is truly efficacious with more than 180 published clinical studies for a wide range of benefits such as laxation, blood glucose attenuation, satiety and cholesterol reduction.
Also, at Cargill, naturally sourced fibers from the chicory plant such as Oliggo-Fiber can deliver functionality in bars and beverages, while at the same time providing digestive health benefits and supporting brand ambitions such as vegan, Non-GMO Project Verified and no added sugar. Known as the “invisible fiber,” chicory root fiber can be used by beverage and bar makers without affecting the taste or texture of the final product. Studies have shown that 5 grams of chicory root fiber per day not only adds fiber to the diet, but can also help feed probiotic bacteria in the gut. Cargill’s proprietary consumer research shows that chicory root fiber is perceived as a healthful ingredient that positively impacts consumers’ willingness to purchase, noted Taylor Halstead, Cargill’s product manager for specialty carbohydrates.
In addition, Cargill’s ability to extract pectin from citrus fruits has improved by leaps and bounds in the last 10 years, said Jamie Underwood, senior technical service representative at the company. “We’re now able to manipulate the structure of pectin to better target stability and gelling. These discoveries have made possible drinkable yogurts, milk-juice blends and low-pH dairy beverages. Previously, it wasn’t possible to create a stable, low-pH dairy beverage that wouldn’t curdle. However, thanks to our enhanced pectin products, yogurt drinks are now one of the hottest dairy beverage segments.”
Addressing consumers that are paying close attention to product labels, Beneo utilizes-state-of-the-art techniques to deliver rice starch that matches customer expectations for quality and technical performance, according to Peters. “To meet the ‘natural’ expectations that today’s consumers demand, while also providing manufacturers the opportunity to use high-performance rice starches in applications requiring severe processing conditions, Beneo developed Remypure functional rice starch.” Beneo uses a proprietary thermal inhibition process, which allows for the improvement of functional properties without the use of chemicals.
Beneo’s rice starch and chicory root products overcome limitations in taste and texture. For example, chicory root fibers are very easy to incorporate into various products. “Inulin is ideal for replacing fat in products because of its long chain molecular structure and its low solubility, which enables it to form fat-like granules in water-containing systems under high shear,” Peters explained. “With its neutral and balanced flavor, it doesn’t affect the after taste of the product, yet delivers in terms of a similar mouth feel, texture and creaminess. In addition, the fiber benefits of adding inulin to products enables a “fat out-fiber in” message to consumers.”
Orafti Inulin can replace fat by up to 100 percent and at maximum 2 kcal/g helps to significantly reduce the calorie count in fat-reduced products. Beneo can demonstrate the benefits of inulin through its Orafti Inulin Creaming process. This process uses Beneo’s chicory fiber inulin in water-containing systems such as dairy desserts, cream cheese spreads, processed cheeses, yogurts and sauces and creates a fat-like cream using shearing force to deliver excellent texture. Its versatile five different grades of inulin allow Beneo to fulfill individual requirements in terms of texture and creaminess.
Also, rice starch can help to reduce fat in products that still convey a creamy texture and mouth feel. Additionally, regular rice starch can also be used to improve a product’s structure, Peters pointed out.
Overall, “In the area of taste and texture, the largest obstacle is consumer acceptance of ingredients on the label that are needed for the product to achieve the right look and taste,” Hiron said. “The ingredient may be used to enhance texture or improve flavor, but, for some consumers, if it is hard to pronounce or it sounds scary—it must be a ‘bad for you’ ingredient. For Milk Specialties, we have an advantage when it comes to tackling clean label challenges because dairy ingredients are generally recognized by the consumer and accepted. By understanding the functional properties of dairy ingredients and the desired texture or taste characteristics of the finished product, Milk Specialties can overcome almost any formulation obstacle.” NIE
For More Information:
Arla Foods Ingredients, www.arlafoodsingredients.com
Beneo, www.beneo.com
Cargill, www.cargill.com
Kerry, www.kerry.com
Milk Specialties, www.milkspecialties.com
Taiyo, www.taiyointernational.com
