market revie · 2019-11-01 · • clean label market statistics • “innova findings suggest...

Market Review

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Clean Label

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Market Review

Market Review

• Clean Label Definition• There are no standards or regulations controlled by any governing body.

• A subjective perception of food labeling that is understood by consumer(s) to be either right or wrong. In other words, consumers will know it when they see it whether the product is wholesome, minimally processed and transparent about what a product contains. (recognizable ingredients)

• Clean label definition varies internationally and by food manufacturer’s clean label policies which are determined by the end customer (e.g. grocery, consumer)

• In some countries, clean label expands into health implications• Removing allergens (e.g. soy, etc.) • Removing unhealthy components – hydrogenated fats

• Some marketers are using the words “artisan”, “clean”, “earth-friendly”, “local”, “pure”, and “simple” to support the products positioning

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Market Review

• Clean Label Market Statistics • “Innova findings suggest that 73% of US consumers think that

it is important to have recognisable ingredients in the foods they eat, as well as foods that they would stock at home. Some 28% of consumers also admit to finding a clean label important when purchasing foods. This could include statements such as ‘organic’, ‘non-GMO’ or ‘hormone-free’, as well as more established claims of no artificial ingredients.”

• Over 20% of the new products introduced in the United States in 2014 featured a clean label positioning, up from 17% in 2013. (Innova, 2014)

• Clean label was one of the 2015 IFT Annual Expo Top 10 Trends

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Dressings & Sauces Category

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Food Application Benefits ReplacementIngredient

Product

Dressings: Vinaigrette • Emulsification Stabilization• Mouthfeel

Gums 300 Series

Modified Starches 100, 200 & 300 Series

Chemical Emulsifier 100 & 300 Series

Marinades • Emulsification Stabilization• Thickener

Gums 100 Series


Gum & Gum Blends 100 Series

Chemical Stabilizers 100 & 300 Series

Chemical Emulsifiers 100, 200 & 300 Series

Sauces • Emulsification Stabilization• Thickener

Gums & Gum Blends 100 Series


Spreads: Fruit-based • Mouthfeel• Thickener

Pectin 100 & 125 Series

Spreads • Emulsification Stabilization• Fat Reduction• Thickener

Gums & Gum Blends 100 Series

Chemical Stabilizer 100, 200 & 300 Series


Chemical Emulsifiers 100 & 300 Series

Replacing Modified Starch

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Dressings: Modified Starch Replacement

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Market Review

• Avian Influenza hit the U.S. poultry market• Over 35 million hens in the U.S. died or euthanized to contain the

spread of disease• Breaking industry that supplies egg product to domestic food

companies lost more than 30% hens already

• Food Industry Implications • Wholesale price of “breaker eggs” – kind sold in liquid form to

restaurant and foodservice nearly tripled in the past month• Food manufacturers, egg processors, retail, food

service/restaurants are all affected• Food applications significantly affected are egg products, bakery,

dairy desserts and dressings/sauces • International markets can also benefit

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Market Review

• U.S. Food Industry Response• Liquid egg is a replacement target due to its limited shelf stability compared to

dry Food manufacturers investigating egg replacement options not to only buffer costs by secure future supply

• Some restaurant chains are cutting back on breakfast hours and some are removing egg products from menu until the market settles

• Grocery will absorb costs for the time being so prices will not be affected yet

• International Effects• European and other regions are exporting eggs to U.S. to alleviate the impact• Some international food manufacturers are investigating egg replacement for

cost savings primarily • The U.S. situation is a true case study demonstrating globally that this could or

has occurred in other countries at different degrees• It is recommended to have a contingency plan in place if your products are

reliant on egg supply or to alter egg usage to include egg replacement options such as Citri-Fi®

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Egg Replacement Portfolio

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Egg Replacement Portfolio

Food Application Benefits Citri-Fi® 100M40

Citri-Fi® 125FG

Citri-Fi® 200FG

Citri-Fi® 300M40

Baked Goods(e.g. Muffins, Layer Cake, Gluten-free Products, Mousse Frostings)

• Cost Savings – 20% egg reduction• Moisture Retention • Structure • Natural Emulsification Stabilization • Maintained quality over shelf-life time• Gluten-free

Dairy Dessert(e.g. Cheesecakes)

• Cost Savings – 10% egg reduction• Structure• Creamy Mouthfeel • Natural Emulsification Stabilization

Dressings(e.g. Mayonnaise)

• Cost Savings – 25% to 100% Egg Reduction

• Thickness • Creamy Mouthfeel • Natural Emulsification Stabilization

Meat Products (e.g. Meat Loaf)

• Comparable quality with minimum ratio and mechanical adjustment

• Moist but firm product• No additional purge• Similar texture to control

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Other Egg Replacements

Attributes Fiberstar Citri-Fi® Starches (e.g. corn, potato,

tapioca)

Gums Proteins (e.g. soy, wheat, dairy)

Clean Label Yes No – mostly modifiedstarches

Depends on the manufacturers target market

Depends if protein is modified or not

Non-GMO Yes Depends (e.g. GMO corn starches)

Some Depends (e.g. GMO soy and wheat)

Allergen-free(e.g. gluten-free)

Yes Depends (e.g. corn isperceived as allergen in some markets)

Yes Depends (e.g. soy, dairy and wheat are top allergens)

Color Neutral No Color No Color Depends

NutritionalEnhancement

Yes – contains fiber None Some – contains fiber Yes – protein content

Flavor Neutral None None Depends

Availability Yes Yes – Commodity Depends – some gums are sourced from unstable environments

Depends – if it is commodity or specialty products

Citri-Fi Products may work synergistically with other egg replacement products!!!

Technical Review

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Egg Functionality

• Binds• Leavens • Thickens• Emulsifies • Coats/Glazes• Clarifies • Foams• Retards Crystallization • Adds Color & Flavor• Adds Moisture • Provides Nutrients

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Citri-Fi Usage for Egg Reduction & Replacement

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Calculation for Egg Replacement

• Replace a primary ingredient (egg)

Partially replace expensive ingredients (egg)

+ =17

Calculation

Dry Mix 200 lbFat 10 lbEgg 25 lbWater 15 lb

Recipe

Batch 250 lb

1:14 Citri-Fi to Water Ratio

RecipeDry Mix 200 lbFat 10 lb80% Egg 20 lbWater 15 lb

Add Water 4.65 lb

Citri-Fi + Water = Egg Replaced

20% or 5 lb of Egg Removed

5 lb

Batch 250 lb

Citri-Fi 0.35 lb

= 1 unit Citri-Fi + 14 units Water

Citri-Fi to Water RatioEgg Reduction 20%

Egg Replacement Calculations

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Calculation

5 lbs. whole liquid egg

being taken out

=1(unit) : 14(units)

15units total

OR 1.66 lbs. powdered egg + 3.33 lb water (5 lbs. when rehydrated)

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1(unit) : 14(units)

0.33 lbs. 4.67 lbs. =5 lbs. whole

liquid eggOR 5 lbs.

hydrated dry eggs

= 15 (units)

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Incorporating Citri-Fi

Pre-hydration in water may cause clumping or fisheyes.

ORDER IS EVERYTHING!

Dry Mix High Shear In Oil

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Dressings: Mayonnaise Egg Reduction Fat Reduction

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• Benefits • Cost Savings – 25% Egg Reduction • Thickness • Creamy Mouthfeel • Natural Emulsification Stabilization

• Other Potential Applications• Spreads• Salad dressings • Hollandaise sauces

DRESSINGS: MayoPartially Reduced Egg

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FORMULATIONFull Egg Control 25% Reduced Egg

Citri-Fi 300M40 (1:20)

25% Reduced Egg Citri-Fi 100M40

(1:17)

Ingredients Unit % Unit % Unit %

Lemon Juice 20.00 4.03 20.00 4.03 20.00 4.03

Eggs 100.00 20.16 75.00 15.125 75.00 15.12

Soybean Oil 322.00 64.92 322.00 64.91 322.00 64.92

Vinegar 22.00 4.44 22.00 4.43 22.00 4.44

Salt 10.00 2.02 10.00 2.02 10.00 2.02

Sugar 20.00 4.03 20.00 4.03 20.00 4.03

Dry Mustard 2.00 0.40 2.00 0.40 2.00 0.40

Citri-Fi 300M40

0.00 0.00 1.26 0.25 0.00 0.00

Citri-Fi 100M40

0.00 0.00 0.00 0.00 1.40 0.28

Water 0.00 0.00 23.80 4.80 23.60 4.76

Total 496.00 100.00 496.06 100.00 496.00 100.00

USAGEAmount of Citri-Fi: • About 25 grams of eggs were

replaced with 1.3 grams of Citri-Fi 300M40 or 1.4 grams of Citri-Fi 100M40.

• Additional water was added to equal 25 grams of eggs removed.

How to add Citri-Fi: • Premix Citri-Fi with formula

dry ingredients such as the salt and sugar.

• Add water with liquid eggs or other liquid ingredients.

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• X

Test ID# Viscosity (cP)

Full Egg Control 44,000

25% Reduced Egg Citri-Fi 300M40 (1:20)

65,000

25% Reduced EggCitri-Fi 100M40 (1:17)

41,000

Full Egg Control 25% Reduced Egg 25% Reduced Egg Citri-Fi 100M40 (1:17) Citri-Fi 300M40 (1:20)

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Egg Replacement SavingsUsing Citri-Fi 300M40

+

40,000 lb. per truckload @

$1.80/lb.

$72,000 $2,314$18,000-

Citri-Fi 300M40 Into Formula @

$4.86/lb.

+$15,686 Savings per Truckload

25% Egg Being Replaced with

Citri-Fi 300M40 and water (1:20)

21.8% Savings!

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• Benefits • Improved nutrition by replacing eggs – reduced

cholesterol• Improve mouthfeel and texture • Thicken and provide a creamy texture • Comparable or improved eating qualities to full egg

mayonnaise • Other Potential Applications

• Spreads• Dressings

DRESSINGS: MayoEggless

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DRESSINGS: MayoEggless

How to add Citri-Fi: • (1:14) Citri-Fi to water

Ingredient (%)

Sunflower Oil 65.0

Water 26.9

Vinegar 5% 2.0

Sugar 1.7

Salt 1.5

Lemon Juice 1.3

Citri-Fi 300M40 0.8

Dry Mustard 0.4

Xanthan Gum 0.2

Potassium Sorbate 0.2

Total 100.0

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Egg Replacement SavingsUsing Citri-Fi 300M40

+

40,000 lb. per truckload @

$1.80/lb.

$72,000 $12,960$72,000-

Citri-Fi 300M40 Into Formula @

$4.86/lb.

+$59,040 Savings per Truckload

100% Egg Being Replaced with

Citri-Fi 300M40 and water (1:14)

82% Savings!

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Objective

• Primary Objective: • Partial Fat Replacement in Mayonnaise:

• Less Total Fat• Less Calories per Serving• Cost Savings

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Common Additives

Synthetic Additives, not Clean

Labels

Loss of Texture

Loss of Taste

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Low Fat Mayonnaise

• No loss of tasteNeutral Flavor & Odor

• Low rates of UseTight binding of oil/water

• Clean Ingredient LabelIngredient, Not E-Nr

• No loss of textureMicro-Grind Products

Why to Use Citri-Fi?

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Applications

Application: 50% Replacement of Existed Oil in Mayonnaise with Citri-Fi and Water

• With comparable or improved sensory attributes to full fat Mayonnaise

• Citri-Fi 300M40: Best Results at 4% of total ingredients

• Extra Water: Best Results at 9 times of added Citri-Fi

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Procedure

1. Blending of Mix for mayonnaise, vinegar and 1 Lt of the oil (Mixture 1).

2. Relaxing of Mixture 1 for 20 minutes.3. Mixing of Citri-Fi 300M40 with water and a part of the oil until

the formation of a stable emulsion (Mixture 2).4. Slowly blending of the eggs, mustard, pepper, salt and

Worchester sauce.5. Addition of the rested Mixture 1 and Mixture 2.6. Increase of the speed of the mixer after a few runs highest

speed and addition of the rested vegetable oil.7. Cooling down the mayonnaise in the fridge at 20°C to 50°C.

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Formulation

Table 1: Comparative Formulas and Process parameters.

Ingredients Control (kg) 50% Reduced Fat (kg)

Sunflower Oil 81.00 40.50

Whole Eggs 9.30 9.30

White Spirit Vinegar 3.10 3.10

Mustard 3.10 3.10

White Pepper Ground 0.20 0.20

Salt 0.70 0.70

Worchester Sauce 1.30 1.30

Mix for Mayonnaise 1.30 1.30

Citri-Fi 300M40 - 4.00

Extra Water - 36.50

Total Weight 100.00 100.00

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Table 2: Comparative Characteristics of Final Products

Organoleptic Characteristics

Comparable with Full Fat

Improved from Full Fat

Color √Flavor √Texture √Structure √Mouth feel √

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market revie · 2019-11-01 · • clean label market statistics • “innova findings suggest...

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