food Marketing - Technology 2/2024

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Ingredients Bread Seed Flour”. Pectin and starches don’t need an introduction at the retail consumer level. The not so Pantry Friendly hydrocolloids include the likes of methyl cellulose, carboxy methyl cellulose and xanthan gum. These hydrocolloids are unlikely to be found in consumer pantries with the exception of xanthan gum in the pantries of celiac and gluten intolerant consumers. Using these hydrocolloids in recipes is complicated and a small error in measurement gives a big error in the final product. Xanthan has recently come to be scrutinized by consumers, would you believe, because of how it is spelled; it starts with an X!!. Cellulosics are referred to as “They’re serving us wood pulp or wood chips” by less informed consumers. They don’t realize that cellulose is one of the most abundant raw material and they are eating it in every day foods. Admittedly food cellulosics are modified but they have passed the test of time and regulatory scrutiny. So what does the preceding have to do with molding and de-molding perceptions? Consumers are far less suspicious of things they are familiar with and which they use themselves. Familiarity overcomes fear of the unknown. One of the perception molding and demolding strategies could simply be to “Make the unfamiliar familiar”. Easier said than done of course, but the challenge is worth it. In fact, it is a ‘Do or die’ challenge in some cases. If consumer mis-perceptions are allowed to go rampant it could mean the end of a perfectly safe and suitable hydrocolloid. An effort should be made collectively by the hydrocolloid industry to counter some of the outlandish social media claims about the “dangers” of some hydrocolloids. There are opportunities to transfer “Pantry Familiarity” of a given hydrocolloid from one region/culture to another part of the world. Recipes that use hydrocolloids in one part of the world can be promoted in other parts of the world. In this age of food experimentation, there is every opportunity to promote a novel food and recipe. For example, consumers could be enticed to make their own “Asian noodles” with konjac, topped with imitation surimi with curdlan and served with a dressing thickened with xanthan gum. All followed by a dessert made creamy with MCC. It is beyond the scope of this article to come up with specific recipes but the concept of ‘Breeding Familiarity’ is worth pursuing. Another strategy to promote a positive image of many hydrocolloids could be based on the IMR concept of “Employment Factor”. A dollar’s worth of one hydrocolloid may well employ up to 300 or even 400 times as many individuals as the same dollar’s worth of another hydrocolloid. Consumers are increasingly sensitive to the social as- pects of the foods they purchase. Last but not least, the sustainability of all hydrocolloids is assured based on the renewable raw material source for all of them. Another tool for molding a positive image of hydrocolloids. Some industry observers advocate doing little, if anything, about consumer perceptions of hydrocolloids. “Don’t rock the boat” they say. “You may do more damage than good by raising awareness”. We at IMR, do not agree. Being proactive is a lot more efficient than being reactive. “A stitch in time….”. The topic of consumer perceptions of hydrocolloids is sure to be one of the many hot topics discussed at the forthcoming IMR conference on food hydrocolloids in Savannah, GA April 28-30, 2024. More information about this gathering of “Who’s Who in Hydrocolloids” at www.hydrocolloid.com. fmt The Author: Dennis Seisun founded IMR International a hydrocolloid consulting company in 1984. Nesha Zalesny joined IMR in 2019 and brings a much needed, technical and scientific content to The Quarterly Review of Food Hydrocolloids. Together, Nesha and Dennis bring over 55 years of hydrocolloid expertise in their consulting and market research activities. For more information: www.hydrocolloid.com 12 food Marketing & Technology • April 2024
Ingredients Continued Growth in the Food Supplements The French manufacturer Laboratoire PYC continues to grow in the European food supplements segment. At Vitafoods Europe Stand M169 in the French Pavilion, the company will be showcasing new food supplement formulas. In May will also be the inauguration of its industrial site, which has been completely redesigned to support its growth. Discovery box of 10 food supplements At Vitafoods, Laboratoire PYC will showcase 10 food supplement concepts in a recyclable box. Each formula addresses a key promise of the food supplement market: sleep, stress, vitality, immunity, circulation, digestion, weight-management and nutricosmetics. These 10 food supplement formulas come in the form of powders packaged in stick-packs. 8 formulas are intended to be rehydrated and 2 formulas are orodispersible. These formulas are ready for sale. Laboratoire PYC also develops tailormade food supplements. The contractmanufacturer supports brands in the production of their food supplements, from ingredient sourcing to packaging. “For this 2024 edition of Vitafoods, Laboratoire PYC has chosen to focus on innovative formulas, French origin, naturalness and pleasure”, explains Aurélie DE SCHUYTENEER, Marketing and Communications Manager. “Each concept in the box is supported by clinical studies, and all the formulas are clean label. In addition, we monitor market trends and keep a close eye on ingredients to offer the most up-to-date and innovative formulas possible. On the flavor side, our R&D teams worked for several months to select new natural flavors and create pleasant combinations of fruit and floral notes. One of the strengths of Laboratoire PYC lies in formulating food supplements that are very pleasant to consume. All our formulas are developed in our laboratory in Aix-en- Provence and manufactured in the French department of Ain.” New nutricosmetic concepts to taste The company is also the first French contract-manufacturer to have developed a complete range of nutricosmetics. “Our first nutricosmetic formula was developed in 2009. Laboratoire PYC is celebrating 15 years in this sphere. Since then, we have developed a complete, specific range for the skin and hair,” says Aurélie DE SCHUYTENEER. To celebrate the occasion, the COLLAGEN BEAUTY BOOSTER® nutricosmetic formula will be available for free tasting at the TASTING BAR at Vitafoods. This area is dedicated to discovering the latest developments in the nutraceuticals sector. The French collagen-based formula has been specifically developed for the event. Laboratoire PYC‘s R&D teams have created a fresh, fruity taste with natural strawberry and elderflower flavors. Strawberry is one of the TOP 3 most popular and growing flavors in beauty supplements worldwide. The formula benefits from clinical studies on hydration, elasticity and wrinkles. Its composition is clean label. Laboratoire PYC‘s Manziat plant in the Ain region has undergone a complete makeover! After 18 months of work, the company will inaugurate its new production site at the end of May. It has been completely redesigned to meet the company‘s growing business and customer expectations. The plant occupies a new surface area of 4,600 m2. It has been equipped with the latest generation equipment, including a new powder blending unit relocated on the existing site. This project is a major milestone in the company‘s history. More than 20 new jobs have been created, including around 15 on the production site itself. Qualified operators, administrative staff and engineers are joining the existing teams. The production capacity has also been significantly expanded to support business growth. The teams took advantage of this industrial investment to modernize the infrastructure, meet CSR challenges and further improve employee safety and food safety. Laboratoire PYC is ISO 22000 certified. fmt For more information: www.laboratoire-pyc.com food Marketing & Technology • April 2024 13
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Page 3 and 4: Editorial Clean Eating for a Health
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Page 7 and 8: Cover Story perfood, avocados are a
Page 9 and 10: Cover Story economy in many growing
Page 11: Ingredients A pantry friendly profi
Page 15 and 16: Ingredients imitate its mouthfeel.
Page 17 and 18: Ingredients re mixtures are versati
Page 19 and 20: Ingredients manox® contains up to
Page 21 and 22: Processing Bühler’s state-of-the
Page 23 and 24: Processing MOVE YOUR BUSINESS FORWA
Page 25 and 26: Processing GREEN EFFICIENT TECHNOLO
Page 27 and 28: Processing fmt detailed view of equ
Page 29 and 30: Processing With up to 50 percent mo
Page 31 and 32: Packaging to increase performance a
Page 33 and 34: Packaging Safe, Attractive, and Res
Page 35 and 36: Packaging Queijos Santiago uses Fla
Page 37 and 38: Events New White Paper Examines How
Page 39 and 40: Events tions and formulation strate
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