Food & Beverage Asia June/July 2020

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20 BITING ISSUES GNT GNT launches new options in EXBERRY Brilliant Orange range GNT Group has launched two new EXBERRY Colouring Foods that deliver bright orange solutions in powder and oil-dispersible formats. Made from paprika and carrot, the new Brilliant Orange products provide solutions for a range of applications. The EXBERRY Shade Brilliant Orange powder is oil-soluble and waterdispersible. It is designed for a broad range of applications including nonaerated confectionery, bakery and savory products. The oil-dispersible EXBERRY Shade Brilliant Orange Intense, meanwhile, can be used for compound coatings, spraycoated oil seasonings and other fat-based applications. The oil-dispersible EXBERRY Shade Brilliant Orange Intense is suitable for applications including bakery icing The powder and oil-dispersible options are available in addition to the existing EXBERRY Brilliant Orange liquid format. The new products are pH-independent and offer “good light and heat stability as well as good shelf life,” GNT claimed, and are plant-based, halal and kosher, without any chemical solvents. As such, they offer a clean-label replacement for artificial colourants as well as additives such as annatto, beta carotene and paprika extract. Sonja Scheffler, Product Manager at GNT, said, “We are delighted to add these new Brilliant Orange products to our range of EXBERRY Colouring Foods. With a liquid format already available, it means we can help manufacturers deliver stunning orange shades for a vast range of food and drink applications.” ■ AAK AAK joins forces with Good Food Institute India to drive innovation in India’s plant-based foods category AAK Kamani, AAK’s Indian joint venture, has partnered with the Good Food Institute to collaborate on research and business promotion aimed at advancing India’s market for plant-based meat and dairy alternatives. Through this partnership, AAK’s Customer Innovation Centre in Mumbai will host AAK Kamani Academy sessions designed to help businesses and entrepreneurs take advantage of the opportunities in India’s plant-based foods category. Niall Sands, President Plant-based Foods at AAK, elaborated, “Developing greattasting plant-based foods is one of the main challenges today. There are a lot of good products on the market already. However, to maintain the growing interest in plant-based foods we must continue to improve the sensory experience. From a global perspective, we also need to be mindful of the need to adapt to regional taste preferences.” With support from the Good Food Institute India, AAK will also provide co-development expertise on how companies can accelerate the formulation of new products, with a particular focus on achieving optimal texture and appealing to local tastes. The collaboration is linked to AAK’s global AkoPlanet initiative, which provides a platform for plant-based food innovations. Varun Deshpande, Managing Director at the Good Food Institute India, concluded, “The challenges of climate change, antimicrobial resistance and food insecurity presented by the world’s reliance on animal protein supply chains have underscored by the COVID-19 public health crisis. Accelerating the development of the plant-based meat, egg and dairy sector is therefore imperative to building a more secure and resilient protein supply. “Indian businesses and scientists have immense potential to be at the centre of this development, driving affordability and sensory experience as well as cultural appeal in transformative plant-based foods – but they need support on their journey. We’re delighted to have pioneering corporate partners like AAK Kamani in our mission for smart protein. Their ingredients and co-development expertise will be integral to building a more healthy, sustainable and just global food system.” ■ FOOD & BEVERAGE ASIA JUNE / JULY 2020
BITING ISSUES 21 Arla Foods Ingredients launches its first clean-label ambient yoghurt concept to meet Chinese demand Arla Foods Ingredients has launched a clean-label concept to help brands meet growing demand for ambient yoghurt in China. The new solution uses Nutrilac YO-4575, a natural whey protein, to give unrefrigerated yoghurts a “premium” positioning with natural ingredients. Nutrilac YO-4575 features heat stability and texturising properties. The company added that it keeps ambient products “smooth and stable” throughout shelf life without the need for additives or preservatives. opportunity to capture a slice of China’s growing yoghurt market. But to be part of this journey, manufacturers need to offer something different. “Clean-label products are the perfect way for brands to differentiate in the category, while tapping into demand for premium products. We’re proud to have developed the first clean label ambient yoghurt. Our concept is delicious, convenient and made with all-natural ingredients. It offers a premium edge, with an ideal texture, fresh taste and great stability.” the yoghurt contains skimmed milk, cream, Nutrilac YO-4575, sugar and native tapioca starch. ■ Arla Foods Ingredients Torben Jensen, Senior Category Manager, FDP, Arla Foods Ingredients, explained, “Ambient yoghurts with a natural label are looking more and more like a major To highlight the concept’s flavour possibilities, Arla Foods Ingredients is offering it in three varieties – vanilla, peach and green tea. In addition to flavouring, Arla Foods Ingredients’ new clean-label concept uses Nutrilac YO-4575 whey protein, which features heat stability and texturising properties
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