Trending ingredients to optimize savoury products - Barentz
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NEWSLETTER
N U M B E R 1 – 2 0 1 9 W W W. B A R E N T Z . C O M
Trending ingredients to
optimize savoury products
“Savoury” is a food category with great business opportunities. From Ohly we offer yeast powders that fit perfectly in formu
Food innovators can use their knowledge and creativity in lations for both meat and meat-substitutes to add colour and
applying trending international flavours to sauces, spreads and accentuate dark, roasty tones.
snacks. In the meat and meat substitute categories new
ingredients are emerging that can be added in formulations to The ketogenic trend keeps growing and at our American-based
create the bold flavors and multi-sensory experiences that people production company AmTech the popular MCT oil is available in
are looking for nowadays. Read the interesting article about spray-dried form. AmTech offers a whole range of powders for the
Trends in Savoury and Flavours to learn more about what savoury market; mustards, vinegars, sauces and all their products
is trending. can be customized to meet individual needs.
In this edition of the newsletter we are presenting some savoury We also introduce our Food & Nutrition Solutions center where
ingredients from our own production companies and principals we support our clients in their formulation phase, showcasing
from around the world. Finnish Maustepalvelu has created a new trending ingredients and recipes. Read about our range of instant
and interesting range of vegan, allergen-free bouillons adding diet soups and let your mouth water!
flavours such as beef and fish to plant-based formulations.
Our principal Sonac’s natural bone broth is considered a Geert Ingelbert
superfood and a great alternative for meat-based applications. Vice President Barentz Food & Nutrition
CONTENTS 2 TRENDS IN SAVOURY AND FLAVOURS | 4 DARK YEAST POWDERS FROM OHLY | 5 MEET BARENTZ AT FI EUROPE
IN PARIS | 6 QBOOST PORK BB90 FROM SONAC | 7 MSPICE BOUILLONS | 8 CUSTOMIZED MCT OIL POWDERS | 9 INSTANT
NUTRITIOUS DIET SOUP BLENDS | 10 BARENTZ FOOD & NUTRITION SOLUTIONS | 12 NEW TRANS-FAT REGULATIONS
2 BARENTZ NEWSLETTER – NUMBER 1 – 2019 BARENTZ NEWSLETTER – NUMBER 1 – 2019 3
Trends in
The main flavour trends according
to ITS (International Taste Solutions)
savoury and
1 Coffee & tea: green tea, rooibos,
mocha, cappuccino, latte.
2 Hot & Spicy: African and Mexican
are rising
flavours
3 Floral: Natural & exotic notes e.g.
Rose, Lavender, Hibiscus and
Elderflower
4 Smoked: e.g. Smokey Paprika or
Smokey Cheese
Flavouring is an ever-evolving art that closely follows 5 Japanese: e.g. Citric Yuzu, spicy
the trends in the food and beverage industry. Creating Wasabi, earthy Matcha tea, savoury
meaty flavours without adding meat is one of the main umami, and fishy seaweed
trends in savoury flavouring following the shift to plant- 6 Herbal, botanical & roots: e.g.
based food and the craving for bold and multi-sensory Turmeric, ginger, lemongrass,
flavours. The meat industry is adapting to this trend by and rosemary
creating meat hybrids and experimenting with
surprising new meat flavours. In this article we will be
looking at some of the trends in savoury flavouring. Smoked is one of the fastest growing
flavours, reaching far beyond meat.
First on the list on Innova Market food flavours and it reaches far beyond HYBRID MEAT A POTENTIAL tempeh from Indonesia. Pickles made tahini and hummus, and the plant- Berbere, an Ethiopian spice blend,
Insights’ Top Trends 2019 is “Discovery meat. Fish, beans and vegetables Looking further at the shifts in the via fermentation, particularly more based tuna Ahimi are other trends combining ginger, basil, chili peppers
– The Adventurous Consumer: nowadays all come with smoky tones. meat industry so-called hybrid meat is exotic variants such as kimchi from worth mentioning. and garlic and Ras el Hanout, a spice
Exploring bold and multi-sensory food Food manufacturers can, for example, popping up. In a hybrid product a Korea, is another example. Sour is mix from North Africa, that includes
experiences.” Savoury may be the food use dark yeast products (see page 4) percentage of the meat, up to 50-50, is a particularly trending flavour this EXOTIC SPICES & SPREADS cardamom, cumin and ginger. For
category with the greatest potential to to add roasty, meaty flavour notes to replaced with plant-based ingredients, year, thanks to the popularity and In 1950, the average home kitchen Middle Eastern cuisine there is
follow this trend. Bold and multi- vegan products. Vegan bouillons such as grains and vegetables. Since influence of Korean, Filipino and held 10 spices, seasonings and Muhammara, a hot pepper dip
sensory flavours are mostly associated with beef, chicken and fish taste there is a large amount of real meat in Persian cuisines. extracts. Today that number is over 40. common in Syria and Turkey that
with ethnic cuisine as well as deep, (see page 7) are another alternative these products, taste and mouth feel Exotic spice blends and international combines peppers, walnuts, oil,
meaty umami flavours. However, hand to deepen the flavours of deviate less from the real meat SNACKS FEEDING THE MIND spreads and sauces are approachable breadcrumbs, lemon and various
in hand with the Discovery trend, as plant-based food. experience; something that makes the Recent research supports a strong avenues for consumers to satisfy their spices and Lebanese Toum that
number two on Innova’s trend list, switch easier for consumers that connection between gut health and growing curiosity to enjoy new tastes. features salt, lemon juice, oil and garlic.
goes “The Plant Kingdom”. How can the COFFEE FLAVOURED MEAT simply want to reduce the amount cognitive functions. Looking beyond “Spice blends are an area of
savoury food industry combine these Other trending flavours are coffee and of meat and not go fully vegetarian. the gut-friendly fermented foods, the opportunity for brands as they can Barentz can support you in your
two somehow conflicting desires? tea, now reaching beyond drinks and Experts in this field believe hybrid market offers an increasing number of take some of the guesswork out of product development with flavour
dairy. Mintel reports: “Coffee continues meat will become mainstream in healthy snacks and drinks featuring cooking,” said Caleb Bryant, senior enhancing and healthy ingredients
“The future of flavour lies in creating to be a huge innovation area for the the future. ingredients that support both a food service analyst at Mintel. that meet the needs of today’s
healthy dishes without giving up drinks category. However with the healthy gut and a clear mind such as consumers. Contact your local Barentz
satisfying taste”, said Amanda Topper, flavour becoming so established and FERMENTED AND SOUR FOOD anti-oxidants, CBD oil, MCT oil (see Togarashi is a common Japanese spice representative to learn more about our
associate director of food service frequent, shifting it into the seasoning Fermentation has made a come-back page 8-9) and adaptogenic herbs and blend that is often included in soups wide ingredients offer.
research at Mintel. “These flavours can or sauce categories could be a white in the west over the past few years mushrooms. “Snacking is no longer and proteins. In fact everything
Sources: www.foodingredientsfirst.com/news/food-
be achieved through the methods that space opportunity for flavour brands.” and interest keeps growing. Fermented the optional extra, but the definitive Japanese is a big trend this year discovery-the-adventurous-consumer-tipped-top-trend-
are typically used to cook meats, such But this trending flavour is reaching products fit right into the two trends occasion”, according to Innova that making the sixth basic taste kokumi, a for-2019-by-innova-market-insights.html/video/on-a-
savory-flavor-discovery-mission.html/news/multicultural-
as curing, grilling, and smoking.” even further than that. At IFFE last plant kingdom and bold flavours with report that 69% of millennials are confection of the Japanese words for and-pickled-tastes-among-flavor-trends-tipped-by-comax-
for-2019.htmlwww.srg.com/culinary-trends.php
month the surprising combination its probiotic benefits and strong taste. replacing meals with snacks. Healthy “rich” and “taste”, more recognized in www.foodbusinessnews.net/articles/11712-six-flavor-
trends-shaping-the-food-service-industry/articles/13124-
SMOKED GOES VEGETARIAN coffee and ham was presented, and Fermented soybean products are snacking options show the fastest the industry. The list of trending the-tastes-forecast-to-trend-in-2019store.mintel.com/
And this is exactly what is happening. meat now also comes with tones of increasingly popular, including growth for new product international spices is never ending the-future-of-table-sauces-seasonings-and-oils-2019
www.mintel.com/blog/food-market-news/
‘Smoked’ is one of the fastest growing Indian chai. miso and natto from Japan and development. Seaweed snacks, but to mention a few more we have flavor-trends-2018-year-in-review
4 BARENTZ NEWSLETTER – NUMBER 1 – 2019 BARENTZ NEWSLETTER – NUMBER 1 – 2019 5
Meet Barentz at
Fi Europe in Paris
3-5 DECEMBER 2019
We are looking forward to meeting you at the
Food Ingredients Exhibition, which this year will be held in
Dark Yeast Powders from Ohly Villepinte Parc des Expositions, in Paris. Barentz will be
presenting a wide range of ingredients and solutions for
all product categories, from bakery to meat;
Add meat flavour
from confectionary to infant and sports nutrition.
Visit us to discuss the right solutions to all your
to vegetarian food
ingredients challenges!
with dark yeast
Although many consumers resort to a meat-less or meat-reduced diet they do contributes to umami taste and the overall
not necessarily want to give up on the ‘meat taste’. Ohly’s Dark Yeast products savoury flavour impression. Application example in
add color and flavour and work just as well in plant-based meat-substitutes, a gravy-inspired recipe
e.g. veggie burgers and spreads, as in meat-based products. Ohly® Flav-R-Dark MD: A very versatile
salt containing (30-35% NaCl) medium
Dark yeast extracts owe their colour and can be used in savoury products such as dark yeast extract from baker´s yeast
flavour to a natural browning reaction, beef, poultry and pork, vegetarian patties, which provides a brothy and pleasant
‘Maillard Reaction’, between reducing sauces and seasonings, where it imparts basic meat taste with some soy notes in
sugars and amino acids, resulting in the brown, roasted and scorched notes that the background. Can be universally used
formation of the brown colour and roasted remind of flame seared meat. in any kind of savoury applications. Ideally
flavours we know from baking bread or suited for vegetable based meat
roasting meat. Ohly® KTDD: A “darker” brother of Ohly® substitutes.
KTD in colour and flavour to achieve an
Ohly’s range of Dark Yeast products are even deeper overall impact than KTD. YEAST EXTRACTS IN NON-SAVOURY
ideal for application in sauces and ready Interestingly, more and more non-savoury
meals, as well as for processed meat or Ohly® BFT: Low sodium yeast extract products are being launched that show In this gravy-inspired recipe developed by OHLY®
meat-substitutes, to impart or enhance powder that enhances roasted meat “yeast extract” on their label. Examples are KTD and KTDD impart a deep, brown colour and
Visit us in hall 6,
brown colour and roasty/meaty flavour flavour and umami taste. It works well coffee and cacao based products such as accentuate desirable attributes such as “roasted”,
notes. with poultry, pork or beef based recipes, hot beverages, confectionery or desserts & “meaty” and “fried mushroom” and provide a long-
stand B51
such as sauces and gravies, as well as dry ice cream. In these products dark yeast lasting aftertaste (AT). It also brings balance
OHLY® DARK YEAST PRODUCT seasonings and seasoning compounds. extracts may contribute dark, roasted and combined with overall flavour richness. KTD more
Ohly® KTD: “The Allrounder” is a low Ideally suited for vegan and vegetarian bitter notes thereby creating a richer and over enhances umami taste. Data was collected with
sodium yeast extract powder with a dishes to impart a meat-like flavour more intense flavour sensation. the Ohly trained sensory panel (n= 10). Register for free at:
robust, brown and roasted character. KTD sensation and dark colour, it also figlobal.com/fieurope/visit/visitor-registration
6 BARENTZ NEWSLETTER – NUMBER 1 – 2019 BARENTZ NEWSLETTER – NUMBER 1 – 2019 7
QBoost Pork BB90 from Sonac
High protein, natural bone broth
QBoost Pork BB90 from Sonac is a concentrated, high and additive-free foods, and at the same time to tasty and
protein, basic bone broth. It does not contain any nutritious food such as high protein, low carb/fat diets.
additives and preservatives which makes it a natural Thanks to its collagen content, it also has health benefits for
option for stocks and broths. Furthermore, it provides joints, skin, etc that are contributed to collagen.
viscosity, stability and body (mouthfeel) to savoury
products. MAIN CHARACTERISTICS
MSpice Bouillons
QBoost Pork BB90 has a basic savoury flavour (bony, meaty),
Bone broth is described as a healthy superfood. As contains 90% animal protein, and a low level of fat and
such Sonac’s QBoost Pork BB90 appeals to the trend of sodium. No MSG, salt or carriers are added to this 100
increased awareness and consumption of healthy, natural percent natural product (all components present are derived
from the pork bones). QBoost Pork BB90 is fully soluble and
has a brownish transparent color in solutions/gels. It is free
rich in taste, vegan and allergen free
from additives (e-numbers), GMO and allergens, and is
therefore a perfect ingredient for clean label food products. A rich and flavourful stock base is a MSG-free. Moreover, the highly water- kinds of meat substitutes and other
cornerstone that is meant to give an soluble powder form makes it easy and products that need full-body taste.
In addition to its basic broth taste, QBoost Pork BB90 brings impressive depth, body and cost-effective to store, transfer and use.
increased viscosity to liquids in cold condition, and a nice mouthfeel to the dish. Bouillons are Chicken (vegan)
body (mouthfeel) to soups and sauces in hot conditions. It widely used in home kitchens, DRY OR WET APPLICATION Very rich, deep and natural chicken
reduces the water activity in moist products. Because of this restaurants, food service and in the There are two ways of using MSpice flavour, without any ingredients of
characteristic it has a stabilizing effect in savoury products food industry. They can be used as Bouillons. The highly water-soluble animal origin. The stock base is
as well. For meat products it can also be used as a water taste boosters in all kinds of savoury powder can be added straight to any perfectly balanced with tasty herbs
binder. products. dish base such as soups, stews, sauces and flavours.
or hamburger dough. Another way is
Maustepalvelu has developed a new, to make liquid bouillon of the powder White fish (vegan)
Facts & Figures QBoost Pork BB90 modern range of bouillons in powder by adding hot water and using this A bouillon with a white fish flavour
– Protein (N*6.25): 90% form called MSpice Bouillons, that not stock just like any other traditional combined with the typical herbs used
– Fat: 2% (of which saturated 0.8%) only meet the general demands of a broth or stock. in fish dishes, to be used as the
– Sodium: 0,67% bouillon in the kitchen but also live up building block in vegan or non-vegan
– Viscosity (12.5%) : 3.5-10 mPa.s to most of today’s top consumer Bouillons can be used in a wide range products, with no ingredients of
– Appearance: liquid or in 5, 7, 18, 100 mesh trends: of vegan or non-vegan products animal origin.
– Dosage: 1-5% Allergen free: The raw materials including soups, sauces, ready meals,
– Favourable labelling: (pork) broth are selected in a way that avoid all seasonings and stock cubes. For Vegetable
allergens example, a vegan bouillon powder can Complex and balanced mix of spices
Vegan: All basic range products are be the perfect base for a meat and flavours , to be used as a stock
WHERE TO USE suitable for vegan diet substitute and the chicken bouillon, base for mild tasting vegetarian dishes.
Given its basic broth taste, viscosity, and product stability, Familiar raw materials: The bouillons that despite its name contains no
QBoost Pork BB90 brings added value for food processors to are made with real and well-known animal based product, is a perfect Low salt and customized taste
a variety of savoury food products, such as: soups (dried, spices and herbs taste base for vegan nuggets. If the right solution for your product is
concentrated, ready-to-heat and ready-to-eat), sauces “Home-made” image: Non-natural MSpice Bouillons Basic Range not found in these four product types,
(demi-glace and ready-to-use), gravies and marinades, ingredients and E-numbers are it is also possible to prepare a tailor-
broths/bouillons/stocks (shelf-stable), stock cubes, dry minimized MSPICE BOUILLONS RANGE made product to suit your needs.
blends, broth drinks, ready meals and processed meat Low salt: All flavours are made with The MSpice Bouillons Basic Range Every product can also be made with
products (ham, sausage, spreads). NuTek salt replacement consists of four different products: even lower salt solutions and different
touches to the tastes.
QBoost Pork BB90 that is added to a food product in When it comes to the demands of Beef (vegan)
de-hydrated or re-hydrated form can be labelled as (pork) different types of diets, MSpice Deep and rich beef flavours, without Contact your local Barentz
broth, (pork) bone broth, (pork) bouillon or (pork) stock. Bouillons fit right into the majority of any ingredients of animal origin. Easy representative for a sample of these
Local legislation should always be verified. them: vegan, allergen-free and to use as a flavour base for different delicious, modern bouillons.
8 BARENTZ NEWSLETTER – NUMBER 1 – 2019 BARENTZ NEWSLETTER – NUMBER 1 – 2019 9
MORE ABOUT MCT OIL
MCTs, Medium Chain Triglycerides, are smaller in size than
LCTs, Long Chain Triglycerides, which allow them to be
absorbed and metabolised more rapidly by the body. MCT
Oil is most commonly extracted from coconut oil, as more
than 50% of the fat in coconut oil comes from MCTs. These
With their wide experience in spray drying oils and using fats are also found in many other foods, such as palm oil
different carriers and emulsifiers, AmTech can create an and dairy products. Four different types of MCTs exist;
optimal oil powder meeting specific needs when it comes to caproic acid (lipid number C6), caprylic acid (C8), capric
ingredients, functionality and oil ratio. AmTech sources the acid (C10) and lauric
highest quality of raw materials from around the globe and acid (C12), of which
produces all of its powders in their state-of -the-art caprylic and capric acid
manufacturing plant in Albert Lea, Minnesota, USA. are most commonly
used for MCT Oil. Even
FULFILLING TRENDING CLAIMS though the scientific
AmTech Ingredients In AmTech’s proprietary line of MCT Oil Powders six different research around MCTs
formulas for both dairy and non-dairy formulations are still has a way to go,
spray dried available, using carriers such as tapioca and pea protein. these benefits are
powder solutions If you are looking to fulfil certain claims, AmTech’s products usually ascribed to the
are available in the following classifications: use of MCTs in a diet:
−− Identity Preserved
CUSTOMIZED
−− Non-GMO Promotes weight loss: MCT Oil has been shown to
−− Organic increase the release of two hormones that promote the
−− Keto Compliant feeling of fullness in the body. MCT Oil also has about
MCT OIL POWDERS
−− Kosher Parve 10% fewer calories than long-chain triglycerides (LCTs)
−− Non-Dairy/Allergen-Free which are found in foods such as olive oil, nuts and
avocados.
COMPLETE CUSTOMER SOLUTIONS
AmTech Ingredients’ creative, out-of-the-box solutions Promotes ketosis: MCTs can be converted into ketones
within custom and contractual manufacturing has which are produced from the breakdown of fat when carb
In addition to its wide range of powdered MCT Oil is trending as a healthy fat that can provide high levels of contributed to their quick growth, placing AmTech in a intake is low. When following a ketogenic diet, MCT Oil
vinegars, mustards and sauces, AmTech energy as well as enhancing cognitive functions. The most common prominent position in the world as a manufacturer of increases the duration of the fat-burning state known as
Ingredients offers a line of spray dried applications for medium-chain triglycerides in the food & nutrition Powdered Specialty Food Ingredients. AmTech will always ketosis.
oils. If you are looking for the trending industry are dietary and health supplements. go the extra mile to find the right ingredients to meet every
MCT Oil for products supporting a possible need. Whether it be to add convenience in Fuel for the brain: Ketones readily cross the blood-brain
ketogenic diet, AmTech Ingredients can To create a well-functioning and healthy MCT Oil powder there are handling during processing, consistency in preparation, barrier to provide instant energy to the brain, as a back-up
create a formula to go hand in glove with many aspects to take into account. The highest quality MCT Oil extending shelf life, a unique flavour profile or a specific to the blood glucose.
your needs and deliver large volumes powders are made with coconut oil, containing only caprylic acid (C8) function in a formula, the AmTech product line offers a
within a short lead time. and capric acid (C10), and have a natural carrier and a high oil ratio. dynamic solution to food applications. Instant energy: MCT Oil has been called a super fuel since
the body absorbs MCTs more rapidly than LCTs. MCTs
easily enter the cells without being broken down, and
work as an immediate source of energy.
OTHER PRODUCT OFFERS FROM AMTECH INGREDIENTS Reduces lactate buildup in athletes: MCT Oil has
become popular among athletes as well as body builders
Oil Powders Sweeteners Mustards Vinegars Sauces Citrus Fruits since they help reduce lactate buildup which can
MCT Oil Powder Honey Powder Salad Mustard Powder White Distilled Vinegar Powder Worcestershire Sauce Powder Lemon Powder negatively impact exercise performance.
Coconut Oil Powder Molasses Powder Dijon Mustard Powder Buffered Vinegar Powder Rochester Sauce Powder Lime Powder
Sunflower Oil Powder Maple Syrup Powder Apple Cider Vinegar Powder Soy Sauce Powder Orange Powder Sources
Palm Oil Powder Malt Vinegar Powder Tamari Sauce Powder www.ncbi.nlm.nih.gov/pmc/articles/PMC4192077/
Olive Oil Powder White Balsamic Vinegar Powder Cayenne Pepper Sauce Powder www.ncbi.nlm.nih.gov/pmc/articles/PMC2874191/
White & Red Wine Vinegar Powder Sriracha Sauce Powder www.ncbi.nlm.nih.gov/pmc/articles/PMC2604900/
Rice Vinegar Powder Buffalo Wing Sauce Powder www.ncbi.nlm.nih.gov/pubmed/19436137
10 BARENTZ NEWSLETTER – NUMBER 1 – 2019 BARENTZ NEWSLETTER – NUMBER 1 – 2019 11
BARENTZ FOOD & NUTRITION
SOLUTIONS
BARENTZ FOOD & NUTRITION SOLUTIONS
Barentz Food & Nutrition Solutions development center
Instant
supports Barentz’ customers and suppliers in finding the best
food solutions for their specific needs.
nutritious
With an experienced team of food technologists, the innovative
Food & Nutrition Solutions center stays on top of new market
and ingredient trends, following the latest scientific findings
diet soup
and adapting to the regulations within Food & Nutrition.
In the practical application laboratory the work is divided into
‘single’ and ‘blend’ solutions with market segments like
Nutrition, Bakery, Meat, Fish, Meat Substitutes, Beverages
blends
and Savoury.
Tests are being executed on a daily basis for taste optimization,
functionality improvement, market comparison, quality, sales
support or new business development. For each market
segment, several powder blends are formulated and presented
as Solution Cards to show the possibilities of the Barentz Food &
Our food habits have high influence on our health. This awareness increases the instant protein soups are suitable. suffer from malnutrition. Because of Nutrition solutions. It is possible to customized products
demand for products that support a healthy lifestyle. At Barentz Food & Nutrition Compared to a regular soup serving, the the higher risk of insufficient protein according to specific customer requests.
Solutions, a range of convenient instant diet soups has been developed that fit Vegan Protein Rich Curry Soup delivers indigestion in the elderly, the soups
perfectly with a healthy lifestyle or a reduced calorie diet. 12g more protein. To use the nutritional have a base of collagen with high
claim ‘Protein Rich’, a minimum of 20% of biological value.
MEAL REPLACING SOUPS One serving delivers 30% of the recom the calories should come from the
In order to use claims for the food category mended amount of vitamins and minerals. proteins; this soup delivers 29%. There are three gluten-free versions
‘meal replacement for weight control’ the available: chicken, mushroom and
product must comply with the specific Furthermore, the soups are high in plant- Nowadays, not only professional green veggie. All are fortified with a
European Commission regulations. For based proteins and they provide a sportsmen need extra protein but also the specific vitamin/mineral premix to
example, a meal replacement product minimum of 6,6g of dietary fibre per growing group of vegetarians, vegans and support the prevention of one of the
must provide at least a certain amount of serving which permits the use of the ‘high flexitarians. To compensate the dietary loss following prevalent conditions in the
nutrients per serving. This is all taken into fibre’ claim. Both macros support the of high-quality animal proteins, more elderly: Cognitive Decline, Sarcopenia
account at the development of the meal feeling of satiety after consumption. The intake of plant-based proteins is required. and Osteoporosis.
replacement soups where you can replace soups contain natural vegetable powders If a non-vegan soup is preferred it is also
one or two meals a day. They come in two and a fine selection of herbs and spices for possible to develop the soup with a base The Elderly Soups are small sized, have
versions: Vegan Meal Replacing Tomato a tasteful, savoury experience. Preparation of milk proteins and/or collagen. a soft mouthfeel, an easy to swallow
Soup and Vegan Meal Replacing Green is easy; simply mix the powder into 280 ml consistency and intense taste. All
Bean Soup. hot water. ENRICHED ELDERY SOUPS essential criteria adjusted to the needs
Last but not least, the new range of instant of the elderly.
The nutritious vegan soups are well PROTEIN RICH SOUPS Elderly Soups has been developed
balanced with the necessary macro- and When there is a need for a higher protein specifically to prevent malnutrition or For more information contact our Food
micronutrients per serving of 60g powder. intake, the Food & Nutrition Solutions’ improve the health status of those who & Nutrition team at FNS@barentz.com
12
New trans-fat regulations
On 24 April 2019, the European These are the main elements of the new
Commission adopted a new Regulation regulation:
with regards to trans fat. −− A maximum limit of trans fat, other than
trans fat naturally occurring in fat of
Trans fats are a particular type of unsaturated animal origin, in food which is intended
fatty acids. In Regulation (EU) No 1169/2011 for the final consumer and food intended
trans fat is defined as “fatty acids with at least for supply to retail, of 2 grams per 100
one non-conjugated carbon-carbon double grams of fat
bond in the trans configuration.” Some trans −− Definitions of “fat” and of “trans fat” in line
fats are produced industrially. The primary with the definitions in Annex I
dietary source of industrial trans fats is to Regulation (EU) No 1169/2011
partially hydrogenated oils. Partially −− An obligation for business to business
hydrogenated oils generally contain saturated transmission of information on the
and unsaturated fats, among them trans fats amount of trans fat in foods when
in variable proportions (with trans fats it exceeds the limit of 2% of fat
ranging from a few up to more than 50%) −− Food which does not comply may
according to the production technology used. continue to be placed on the market
Trans fats can also be naturally present in food until 1 April 2021.
products derived from animals, such as dairy
products or meat.
Fun facts about French fries NEWSLETTER
NUMBER 1 – 2019
The origin of French fries is not clear.
Belgium, France and Spain all claim they Editorial address
invented the fries. Barentz International BV
Saturnusstraat 15, 2132 HB Hoofddorp
The Netherlands
Elisabeth Roest Kempemo
Belgians per capita E-mail communications@barentz.com
eat a third more Editors
French fries than Elisabeth Roest Kempemo
Americans. Mariano Vasconcellos
Henk-Jan Schuuring
Louise Rice
Layout
There are at least 18 types of Icarus, grafisch ontwerp & illustratie, Utrecht
fries, from shoestrings to Printer
waffles. Drukkerij LibertasPascal, Utrecht
© Barentz BV
The most common www.barentz.com
cause of restaurant If you do not want to receive this newsletter
fights is taking fries please unsubscribe by sending an e-mail to
off of a friend’s plate. A quarter of unsubscribe@barentz.com stating your
name and company.
the potatoes
consumed in Our company accepts no liability for the content of
this newsletter, or for the consequences of any actions
the US are taken on the basis of the (product) information
Supposedly fries were used as a consumed as provided in this newsletter, unless that information is
subsequently confirmed in writing by the company.
fish substitute during the Belgian French fries. Please note that product availability differs from
country to country. The company cannot be held
hard winters back in the 1600s. When liable for any non-availibility of the products.
the rivers froze those that used to fry fish
No part of this publication may be reproduced without
then turned to frying potatoes. the prior written permission of the publisher.
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