issue 1 2017

company news
63
Synergy Flavours launches sugar reduction range for biscuits and cookies
Synergy Flavours has launched a range of solutions for sugar reduction in biscuits and cookies. The range comprises
natural flavourings that can help manufacturers achieve up to 30% sugar reduction in biscuits and up to 50% reduction in
bakery-style cookies.
The sugar reduction range includes a combination of sweet natural flavourings and proprietary dairy ingredients. The sweet
flavour solutions help to lift and enhance sweetness, while dairy ingredients help to build back the indulgence and
mouthfeel of products.
Removing the sugar from products presents a multitude of technical challenges and it is not simply the sweetness which
presents itself as an issue. Sweetness, texture, flavour and product form are all greatly impacted when removing sugar and
each application also has different challenges. In the case of cookies, it is necessary to consider moistness,
tenderness, colour, texture and flavour when replacing sugar. Synergy uses sensory analysis to
identify the key differences in a reformulated product and can offer tailor-made solutions for
sugar reduction.
Synergy’s dairy heritage, as part of the Carbery Group, led to the development of
the dairy range, which is derived from fresh dairy products such as butter or
cream to deliver an indulgent taste and mouthfeel in reduced sugar products.
Aside from improving sweetness levels and improving mouthfeel, it is also possible
to include additional profiles such as golden syrup or toffee to provide the
complete sweet flavour solution. The range of solutions can be used in various
combinations so that it can be tailored to the sugar reduction target, product
formulation and process requirements. Synergy’s applications experts can offer
advice to bakery customers on the optimal combination of solutions for specific
products. n
Jaffa Orri eyes China’s fresh produce market
The substantial harvest growth of Jaffa Orri, Israel’s Plant Production and
Marketing Board identified the China market as the next target to grow its exports
in 2017.
China is number one grower of citrus worldwide with 20 million tons in 2016, while
it also imported 21,000 tons of mandarin in the 2015/16 season, an increase of
10% over the previous year.
“We expect to dramatically increase sales volumes of delicious Jaffa Orri in the
China market in 2017,” says Tal Amit, head of the citrus sector at Israel’s Plant
Production and Marketing Board. Chinese are fond of fresh produce and seeking
premium mandarins, and are willing to pay for its delicious taste.”
According to PMA, China is the world’s largest e-commerce market and is rapidly
growing. One of the main drivers of this exponential growth was sales of online
fresh fruit: online purchase of fresh produce is quickly becoming a preferred purchase channel for Chinese consumers,
especially among young professionals in Tier I cities. Sales of online fresh produce were nearly US$4 billion in 2014, with
industry forecasts predicting a market size of US$16 billion and, total fresh produce market segment of 15% by 2018.
“Jaffa Orri mandarin is well established in Western Europe, especially in France and Germany,” explains Amit. ”The
growing demand for mandarin in China encouraged us to conduct market research in China and Japan to learn about
Jaffa Orri potential in these markets, including e-commerce outlets . We hope to receive the consumer research results in
April 2017.”
The Jaffa Orri is a mandarin developed by scientists of the Israeli Volcani Research Center. This easy to peel mandarin
boosts an excellent, fresh, sweet flavour while has minimal seed content and a particularly long shelf life. “As a result,
Jaffa Orri aims to minimise fresh produce waste and can yield better profit,” explains Amit.
This variety also has an extremely long harvest season of four months, which far exceeds the typical harvest season of
around two months for most mandarins. n
www.foodmagazine.eu.com issue one | 2017