Cambridge Commodities launches clear rice protein powders
Cambridge Commodities has announced the launch of a range of plant-based clear rice protein powders - described by the company as the first in its range of clear plant proteins.
Cressida Cable, head of product development said: “Traditionally, plant-based protein powders can be gritty and can cause digestive discomfort. We recognised by using hydrolysed rice protein, we could mitigate this effect whilst still giving our customers a plant-based option.”
The range initially has three ready-made flavours: Cherry Cola, Tropical, and Strawberry & Kiwi with further flavour launches planned. There was also the opportunity to develop bespoke flavour blends upon request, the supplier said, adding that all the products had an excellent amino acid profile and provided 10g of protein per 14g serving.
Cambridge Commodities has also incorporated its latest ingredient innovation, Librifoam into the formulation of the powders. Librifoam is a silicone anti-foaming agent designed to minimise unwanted foam during processing. The clear rice protein range included no added sugar, was easy to dissolve and had low viscosity, the company said.
Synergy Flavours expands natural fruit flavours and essences
Synergy Flavours has launched Inspiring Fruits, a collection of fruit flavour essences to add to its Synergy Pure range. The collection offered manufacturers a broader range of natural solutions to suit a variety of food and drink applications, the company said.
The new essences and flavours include pear, sour cherry, peach, strawberry, raspberry, and blackcurrant. Synergy said they were made using only high-quality raw materials and offered multiple labelling options for manufacturers, including clean-label, being depictable on-pack, and natural named flavours. They therefore meet the new standard for organic-suitable flavours as set by the EU under regulation 2018/248.
With requests for provenance and transparency increasing, Synergy has also worked closely with suppliers to offer British provenance with the raspberry, strawberry and blackcurrant essences. The essences were suitable for a range of products, including beverages (juices, nectars, fruit waters, spirits, hard seltzers), dairy products (yoghurts and ice creams), and desserts, according to the business. Using this approach, Synergy has been able to capture and enhance the aromatic notes associated with each fruit.
Start-up ChickP: chickpea isolate can replace egg in mayo
Israel-based start-up ChickP Ltd. is offering a plant-based egg alternative for mayonnaise derived from chickpeas, which it claims can replace egg yolk in the condiment on a 1:1 basis.
The company teamed up with select food companies to help formulate egg-free recipes, including a creamy mayonnaise substitute and salad-dressings. The resulting products had the flavour, appearance, and functionality of counterparts with real egg, with added nutritional value, ChickP claimed. The company is commercialising two different chickpea-sourced isolates, each designed to impart specific organoleptic qualities.
ChickP’s proprietary isolate has been incorporated into different mayonnaise recipes as a one-to-one replacement for egg yolk. The pilots had been so successful that one formulation was now going into large-scale pilot production, reported the company. The isolate exhibited long shelf-life and good heat stability, making the ingredient suitable for dispersal in both hot and cold applications. It boasts 90% protein content, utilizes all the extractable components of the chickpea, providing a powerful and holistic nutritional boost.
Like a handful of other market solutions, the ingredient could release the vegan mayo market from traditional dependence on modified starches, hydrocolloids, and stabilisers for emulsification and flavour. The unusually high protein content also eliminated the need for adding ingredients that were less nutritionally relevant to the final product, said ChickP.
For years now, consumers have embraced the use of aquafaba — the starchy liquid from tinned beans — to whip up creams for meringues, macaroons, mousses, savoury delicacies, mayonnaise, creamy dressings, and cheese substitutes.
Commodities snapshot, courtesy of Mintec
Skimmed Milk Powder, EU
There has been a sharp increase in EU skimmed milk prices (SMP) since December 2020. Cold winter weather, and consequently lower-than-expected milk collection across Europe, led to a SMP production decline of 6.3% year-on-year (y-o-y) during January - April 2021. This drop in production and steady exports during the same period have kept EU SMP prices firm over the last month. The June average price of EU SMP was €2,690/MT (metric tonnes), up 46.5% year-on-year and 4% month-on-month (m-o-m).
Tomato, EU
The Mintec price of EU tomatoes increased by 18% y-o-y to €2,151/MT in June 2021, following higher retail demand. Furthermore, the price of tomatoes remains firm with the constant risk of disease at home and abroad, impacting production. According to reports, the Netherlands currently has 26 cases of contaminations and has reported losses of 5-30% of the crop, which is expected to tighten the European tomato market.
Sugar, New York/London ICE
At Usc 17.4/lb, the average Intercontinental Exchange (ICE) New York (NY) sugar price (three-month ahead) increased respectively by Usc 0.1/lb (+0.6%) m-o-m and by Usc 6.5/lb (+45.6%) y-o-y during June 2021. At an average of US$454/MT, the respective ICE London benchmark price fell by $5.0/MT (-1.1%) m-o-m, although increased by $91.4/MT (+25.2%) y-o-y over the corresponding period. Both benchmark price series continue to trend near four-year highs, supported by improving demand fundamentals against major producers’ tighter supply expectations, most notably Brazil and Europe.
All data is kindly provided by market analyst Mintec.
