Food & Beverage Asia December 2020/January 2021

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12 BITING ISSUES Beneo Beneo launches Remypure S52 P for clean label applications Beneo has launched its new pre-cooked functional native rice starch, Remypure S52 P. It will allow food manufacturers to produce clean label food preparations, such as cold processed sauces, dressings, dairy desserts and bakery fillings with an instant functional native rice starch. Now available worldwide, the new ingredient delivers “soft and creamy” textures and product stability, even under processing conditions such as shear and acid. Applications such as food dressings, sauces and dips, bakery fillings, or dairy desserts, traditionally have to withstand acidity or high shear during preparation, and can be challenging to maintain optimal functionality under these conditions. The Beneo’s Remypure S52 P delivers “soft and creamy” textures in applications such as food dressings, dairy desserts and more functional native texturiser Remypure S52 P addresses this issue. This precooked starch performs as modified starches in cold processing conditions that involve low pH and high shear, whilst being clean label. Benoit Tavernier, product manager specialty rice ingredients at Beneo, said: “Remypure S52 P has been developed for food producers searching for an instant clean label texturiser for food preparations that can withstand harsh processing conditions, whilst giving an additional creamy aspect to the texture of the end product. It is the first rice starch of its kind on the market for this type of application, and has already been well received in a range of taste tests. “With the now extended Remypure range of functional native rice starches, Beneo is well set to support existing and potential new customers in their development process of various new clean label products.” ■ Arla Foods Ingredients Arla Foods Ingredients develops new organic solution for cooking-stable cheese Arla Foods Ingredients has launched a new organic functional solution for cooking-stable cheese products. The solution is part of a new line that empowers manufacturers meet the growing demand for healthy, natural and organic products. Cooking-stable cheese products – such as grilling cheeses and cheese fries – are increasingly prevalent. They have been used as protein-rich substitute for meat, and have created new possibilities to cater for the growing number of vegetarian and flexitarian consumers. and stability. The line includes Nutrilac FO-7922 Organic, a new product for cooking-stable cheese products. Designed for grilling cheeses, cheese patties for burgers, cheese sticks, cheese nuggets, and cheeses for hot pot soup, it can also be used to create recombined dairy products that are just as delicious as those made from fresh milk. As well as being organic, Nutrilac FO-7922 Organic is heat-stable in processing, allows flexible levels of sodium content, and has a pleasant taste. Other advantages include 100% yield. products in a variety of forms. At the same time, ethical purchasing drivers are increasingly important and the demand for organic products is huge. Our new solution meets all of these current market needs. It combines functional benefits with a natural, wholesome, organic positioning that enhances consumer appeal.” ■ Arla Foods Ingredients now adds an organic line to its Nutrilac range of functional protein solutions, which offer multiple functionalities in dairy, including improved taste, texture, creaminess Claus Bukbjerg Andersen, senior category manager at Arla Foods Ingredients, said: “Contemporary ways of cooking and eating cheese are increasingly varied, and there’s demand for cooking-stable Nutrilac FO-7922 Organic joins Arla Foods Ingredients’ family of functional protein solutions FOOD & BEVERAGE ASIA DECEMBER 2020 / JANUARY 2021
BITING ISSUES 13 Eat Just granted ‘world’s first’ regulatory approval for cultural meat Eat Just’s cultured chicken has been (SFA), Singapore’s regulatory authority approved for sale in Singapore as an entrusted with ensuring a safe food supply. ingredient in chicken bites. The San During this process, Eat Just complied with Francisco-headquartered company has SFA’s food safety requirements for the developed other cultured chicken formats assessment of novel foods. that will be an extension to this product line. Concurrent to the consultation and review period, Eat Just formed partnerships with The approval marks the “world’s first” local manufacturers in Singapore to produce regulatory allowance of meat created cultured chicken cells and formulate the directly from animal cells for safe human finished product ahead of its sale to a consumption, paving the way for a restaurant and, ultimately, initial availability forthcoming small-scale commercial to consumers. The company has been launch in Singapore of Eat Just’s new Good impressed with the calibre of local partners Meat brand. The regulatory achievement helping to make Good Meat a strategic reality, involved an iterative and extensive safety and further positioning Singapore as the review by the Singapore Food Agency Asia-Pacific region’s hub for food innovation. Josh Tetrick, co-founder and CEO of Eat Just, commented: “Singapore has long been a leader in innovation of all kinds, from information technology to biologics to now leading the world in building a healthier, safer food system. I’m sure that our regulatory approval for cultured meat will be the first of many in Singapore and in countries around the globe. “Working in partnership with the broader agriculture sector and forward-thinking policymakers, companies like our can help mee the increased demand for animal protein as our population climbs to 9.7 billion by 2050.” ■ Eat Just FOOD & BEVERAGE ASIA DECEMBER 2020 / JANUARY 2021
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Page 4 and 5: 2 CONTENTS 16 12 28 CONT BITING ISS
Page 6 and 7: 4 EDITOR’S NOTE a year like never
Page 8 and 9: 6 NEWS Tate & Lyle acquires Sweet G
Page 10 and 11: 8 NEWS IMCD expands technical capab
Page 12 and 13: 10 NEWS Mintel launches annual Asia
Page 16 and 17: 14 BITING ISSUES Rousselot Rousselo
Page 18 and 19: 16 INGREDIENTS Get ready for red Re
Page 20 and 21: 18 INGREDIENTS Five trends shaping
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Page 24 and 25: 22 INGREDIENTS Protein: The vital n
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Page 30 and 31: 28 ON THE TABLE Creating South East
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Page 40 and 41: 38 PROCESSING AND PACKAGING Dominiq
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Food & Beverage Asia December 2020/January 2021

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