Specialty ingredients for convenience products targeting health-oriented consumers

What consumers talk about…

Celebrity trend – vegan or veganish

Two different target groups

Purist vegans

• Dedicated vegans all the time and everywhere

• Other health claims are important:– Soy-free

– Gluten-free

– GMO-free

• They want allergen-free, GMO-free, vegan snacks

Consumers that want to go vegan; “Part-time” vegans; Flexitarians

• They react on the growing trend of veganism

• They do not eat vegan all the time

• Junk food and more traditional food cravings

• Require products that are closer to the non-vegan food item

Favorite convenience snacks

• Pizza and pizza pockets

• Mac’N’Cheese

• Burritos, tortillas

What the food industry needs to do…

0,0%

1,0%

2,0%

3,0%

4,0%

5,0%

2009 2010 2011 2012 2013 2014

Vegan/no animal/no dairy Vegetarian No Gluten/no wheatSource: Datamonitor product launch database

Focus on the following application areasC

hee

se • Semi-hard block cheese products

• Hard cheese alternatives

• Spreadable imitation cheese

• White cheese alternatives

• Shredded and sliced cheese

• Individually packed portions or bulk

• Low-protein and vegan

May

onn

aise

/Dre

ssin

gs • Spoonable

mayonnaise products

• Pourable dressings

• Salad Mayonnaise

• Ketchup

• Dips

• Egg replacement

• Different fat levels: from high to low-fatC

onfe

ctio

ner

y • Soft and hard gummy candy

• Marshmallows

• Liquorice

• Replacement of gelatine

• Vegan candy

Col

dS

wel

l • Custard

• Bakery fillings

• Soup and sauces

• Dough –improvement

Dairy-free or vegan cheese with CheeseMaker CF55

NB! Emulsifying salts are only necessary in case rennet casein is present; the dairy-free imitation cheese does not contain these salts

Ingredients: (%)Water (incl. condensate) 49.15CheeseMaker CF55 25.00Vegetable fat 24.70Sodium chloride 1.00Preservative 0.15

Benefits of CheeseMaker CF55

Cost-effective:

• Replacement of expensive milk proteins or cheese

Easy to implement:

• Good emulsifying and textural properties

• Thin viscosity during processing

• Less batch variations

Flexible production:

• Easy to increase production

Easy marketing:

• Targeting vegan consumers

• Non-allergenic

• GMO-free

• Neutral color and flavor

Gum made with gelatine

• Price fluctuations

• High cost-in-use

• Elastic and firm texture

• Animal origin

Gums & Jellies

Gum made with Gelamyl

• Price stability

• Reduced cost-in-use

• Customized texture

• Vegetable origin

Gelamyl²

• A vegetable alternative to gelatine-based gums

• Vegetable origin• Non-GMO • Non-allergenic• Free from….

• Fulfilling the needs• Good texturizing

properties• No stickiness• High clarity

Clarity

Stickiness

Elasticity

Hardness

Gum with gelatine Gum with Gelamyl2 M5

Mayonnaise & dressings

Hampton Creek Foods Inc.

Tags:

"non-GMO - soy-free - egg-free - gluten-free - dairy-free - lactose-free."

Ingredients:

Non-GMO Expeller Pressed Canola Oil; Filtered Water; Lemon Juice; White Vinegar; Organic Sugar; Salt; Pea Protein; Spices; Modified Food Starch; Beta Carotene; Calcium Disodium EDTA PreservativeSource: Datamonitor

Full-fat mayonnaise product [70% fat]

Replacement of eggs with EmulsiForm CM 1120:• Healthy option:

– Vegetable origin: vegan option– Non-allergenic– Free from protein and

cholesterol

• Easy implementation:– Long shelf-life– Store at ambient temperature– Stable supply

• Lower dosage: – cost-effective

Ingredients: ReferenceWith

EmulsiFormCM 1120

Oil 70.00 70.00

Water 19.24 23.73

Egg yolk 5.00 -

EmulsiForm CM 1120

- 0.70

Vinegar 1.60 1.40

Sugar 3.00 3.00

Salt 1.00 1.00

Potassium sorbate 0.10 0.10

Guar gum 0.03 0.03

Xanthan gum 0.03 0.03

Colour - 0.01

Bakery goods

A vegan alternative to egg wash

• Superior shine

• Excellent adhesion

• Easy handling

• Cost reduction/stability

Application areas for GlazeMaker

• Yeast based doughs

– bread & rolls with toppings

• Laminated dough

– Pastry

– Croissants

– Pies

• Pretzels

• Nuts

• Crackers & Biscuits

• And probably much more …