New ingredients
SYRAL introduced a new range of granulated maltodextrins, MALDEX®, with reduced dusting and high dissolution speed. MALDEX® includes maltodextrins meant for fat replacement, as well as nutritional grades with specific molecular weight distribution. Another new range demonstrated by SYRAL was MERIPRO® modified wheat proteins. This range is to be used for vegetable proteins enrichment in different food recipes, as well as in food supplements. These wheat proteins demonstrate texturising functionalities that can be used in various emulsified or aerated products and also contain nutritional properties.
Product development
The main challenges in product development for improving the nutritional profile are a good taste, a safe product and a similar price range as the traditional products. Reducing the sugars content can be achieved in most foods by using carbohydrates, such as fibres and polyols (sorbitol and maltitol). Products that respond to the consumer's concern of maintaining a healthy weight are, for instance, alternative snacks that contain less calories, whilst ensuring that one feels satisfied until the next regular and balanced meal. Diets consisting of high protein foods have a positive impact on satiety by enhancing the feeling of fullness and therefore postponing the next snack.
High protein sports drink
Due to the highly soluble wheat protein MERIPRO®, it is possible to develop isotonic drinks with a high protein content. The concept that SYRAL demonstrated at the HIE consisted of a protein content of 19.5% in the dry product (3.2g in a 250ml drink). This sports drink also contains MALDEX® maltodextrin and MERITOSE® dextrose, which respectively provide slow and rapid energy sources necessary when exercising. More than 20% of the energy comes from the proteins, which is a condition for a "High protein" claim.
Pure chocolate
By replacing sucrose in pure chocolate by maltitol powder MALTILITE® (44% in the recipe), it is possible to produce a sugar-free variant without compromising on taste or quality. Prebiotic claims can be achieved by replacing part of the sucrose in pure chocolate by the prebiotic Actilight®, which is a short chain Fructo-Oligosaccharide (scFOS), resulting in a fibre content of 7g/100g. The following claims could be used: ‘Stimulates the growth of good digestive bacteria', ‘Promotes the balance of the gut flora' or ‘Improves digestive comfort'.
Cake
The prebiotic short chain Fructo-Oligosaccharide (scFOS) Actilight® can be used well in cake recipes. By replacing part of the sugar with Actilight® (content: 7.2% in the dough), the sugar content can decrease by more than 30%, whilst two slices of cake (of 30g each) provide 4g of prebiotic fibres. Possible claims for the tasty slices of cake are ‘Reduced sugars', ‘Light in sugars', ‘Rich in fibres', ‘Prebiotic' (for 2 slices per day), and ‘Digestive comfort' (for 3 slices per day).
Jelly candies
Sugar-free jelly candies with a caloric value that is 40% lower can be made by using maltitol syrup MALTILITE® 55 (content: 83.2%) in the recipe. As these do not contain sugars, they are acariogenic. Another claim for these candies is ‘Energy reduced': the caloric value is 187 kcal/100g.
Instant cocoa
An appetising instant cocoa powder with various nutritional claims can be realised by replacing part of the sucrose by dextrose MERITOSE® 220 (content: 10%) and by prebiotic short chain Fructo-Oligosaccharide (scFOS) Actilight® (content: 28%). In this case it can not only be claimed that the product contains less sugars, or that it is rich in fibres, but also that the instant cocoa powder has a prebiotic effect and that it contributes to digestive comfort by one drink per day.
Cereal bar
A nutritional cereal bar with less sugars, a high fibre content and accompanied by a prebiotic claim is obtainable by using MALTILITE® maltitol syrup (content: 23%) in the recipe, as well as a short chain Fructo-Oligosaccharides Actilight® (content: 16.2%). The sugars content is only 4g/100g. A prebiotic effect can be claimed when consuming one bar (weight: 21g). The product has a positive effect on the digestive comfort when eating two cereal bars.
In retrospect
Communication & Marketing Engineer Céline Hurson is content when she reflects on the HIE 2008, where SYRAL prototypes allowed to generate discussions with food manufacturer's on the topics of healthy food and weight control by the consumer. She adds that other developments are expected to be released soon.
Further information: www.syral.com
