Food & Beverage Asia Aug/Sep 2018

AUGUST / SEPTEMBER 2018 FOOD & BEVERAGE ASIA BITING ISSUES 19 Retain Softness of Protein Bars with Lacprodan ® TexturePro Roquette NUTRIOSE ® Recognised as Dietary Fibre $UOD )RRGV ,QJUHGLHQWV 5RTXHWWH Arla Foods Ingredients has developed a single whey protein solution to address the problem of textural deterioration in protein bars. Lacprodan ® TexturePro retains a superior texture and softer bite for longer, ensuring bars remain deliciously soft until the end of their shelf life. The sports bars category, which includes protein bars, has enjoyed a period of strong growth. According to Euromonitor International, value sales rose by an average of 7.8% a year between 2012 and 2017. The category has also become highly competitive: the number of global new product launches rose by an average of 18% a year over the same period, according to the Innova Database. However, with many protein bars there is a high risk that they will develop an unpleasantly hard texture towards the end of their shelf life. This can result in consumer complaints to retailers and shoppers switching to other brands. TexturePro offers a solution to this problem. In shelf-life tests, a protein bar containing 5% of this new ingredient delivered 45% improved texture and 60% reduced hardness after 15 to 18 months, compared to a bar made with standard whey protein. Lacprodan ® TexturePro is a high quality single whey protein ingredient that delivers a high amino acid content and is easily incorporated into existing protein bar recipes. It is made in the EU from milk from grass-fed cows, is non-GMO, Halal and Kosher, and contains no emulsi̬ers or additives. Ŷ The U.S. Food and Drug Administration (FDA) recently published an updated list of isolated and synthetic non-digestible carbohydrates that have a bene̬cial physiological e ̫ ect to human health and, thus, can be considered dietary fibre. “Resistant maltodextrin/ dextrin”, which includes Roquette’s NUTRIOSE ® soluble fibres, derived from either corn or wheat, are now recognised by the FDA as dietary ̬bre. Food producers can continue to describe NUTRIOSE ® as fibre in the nutritional information of their products and the level of ̬bre can be used as a basis to support the ̬bre nutrient content claims. Concerning the labelling of NUTRIOSE ® , the common or usual names recognised by the FDA for the “resistant maltodextrin/dextrin” listing include “soluble corn fibre” and “soluble wheat ̬bre.” Thus, these continue to be appropriate descriptors (or common or usual names) for NUTRIOSE ® . A versatile ingredient, NUTRIOSE ® o ̫ ers a host of nutritional assets for the formulators of food products. A soluble ̬bre with a neutral taste, NUTRIOSE ® is obtained from non-GMO cereals (wheat and maize) and has a food ingredient status. From ̬bre enrichment to sugar reduction, it can readily be used in a wide range of foodstu ̫ s to improve their nutritional pro̬le. Furthermore, it has the particularity of having very good digestive tolerance. With this FDA de̬nition, the U.S. joins other regions in acknowledging Resistant dextrins’ health benefits as a fibre. In Europe, the European Commission has authorised the food industry to promote NUTRIOSE ® ’s health bene̬ts for oral health and glycemic response. In Canada, NUTRIOSE ® soluble ̬bre recently obtained the status of “dietary fibre.” In Korea, the Korean Food and Drug Administration (KFDA) has issued a favourable scienti̬c opinion on the claim related to NUTRIOSE ® prebiotic properties. Ŷ