Dairy Dialog podcast 118: Babybel, CP Kelco, Gadot Biochemical

By Jim Cornall contact

- Last updated on GMT

Dairy Dialog podcast 118: Babybel, CP Kelco, Gadot Biochemical. Pics: Babybel, CP Kelco, Gadot Biochemicals
Dairy Dialog podcast 118: Babybel, CP Kelco, Gadot Biochemical. Pics: Babybel, CP Kelco, Gadot Biochemicals

Related tags: Cp kelco, Groupe bel, Cheese, Minerals, Probiotics, Pectin, Yoghurt, Yogurt

There are four guests on the podcast this week. We have conversations with Babybel senior brand manager Ridhi Barber; sales and marketing manager at Gadot Biochemical, Youval Saly; and from CP Kelco, Sandra Catarino, marketing director, strategic segments, and Søren Jensen, application scientist, R&D.

We also have our weekly update on the global dairy markets with Liam Fenton at StoneX.

Gadot Biochemical positions mineral line for growing vegan market

In response to a growing global market for plant-based alternatives to foods such as meats and cheeses, Gadot Biochemical Industries has announced the repositioning of several minerals expressly for the meat- and cheese-alternative market.

Conventional cheese and meat alternatives are typically produced by blending individual constituents and proteins to produce cheese and meat-like products to conform to specific requirements.

“In the past few years there has been an increase in demand for such products due to the rising trend of vegetarians and vegans as well as consumers seeking food products which contain less total fat, saturated fat, cholesterol, and calories,”​ Ohad Cohen, Gadot Biochemicals CEO, said.

Gadot Biochemical’s calcium citrate, calcium phosphate, trisodium citrate and magnesium phosphate serve as firming agent regulators and enable producers to control the texture and hardness of the product. Calcium citrate and calcium phosphate can also be implemented in cheese alternatives as a whitener when required. Trisodium citrate is implemented mainly as a buffering or emulsifying agent.

According to market research firm Packaged Facts’ new report, “Dairy & Egg Alternatives: Outlook for Plant-Based & Cell-Cultured Consumer Products,” plant-based/vegan dairy and egg products will rise at an average annual rate of 6%, to reach an estimated $5.2bn by 2024, an increase from approximately $4.3bn in 2020.

Cohen said the many new cheese- and meat-alternative products entering the market, “creates the need for calcium and other minerals, such as offered by Gadot for proper formulation.”

When producing meat or cheese alternatives, several aspects are key for choosing the most suitable mineral source: Stability in processing conditions; taste affect; required texture of final product; interaction with other ingredients; and health benefits for the consumer (bioavailability).

Cohen said the functionality and characteristics (firmness, chewiness, etc.) of the final product can be controlled by careful selection of ingredients and by the method of manufacture. The main success factor is choosing the correct protein construction and binder.

The mineral line produced by Gadot is Halal and Kosher certified. The ingredients are stable and pass heat treatment of up to 150C.

Cohen said, “As demand for plant-based meat and cheese alternatives continues to rise, texture and firmness remain critical for manufacturers achieve. Brands tend to have only one opportunity at pleasing the consumer’s discerning palate when there’s so much new competition sprouting up.”

Babybel goes functional with vitamins and probiotics

To meet the rising consumer demand for functional products in 2021, Babybel is introducing a new range of functional dairy snacks in the US this month in two varieties, Babybel Plus+ Probiotic and Babybel Plus+ Vitamins.

Since the impact of the coronavirus took hold in the US, the company said family snack habits have shifted. From all-day snacking and indulgences in the early months of stay-at-home orders to a growing emphasis on health and wellness heading into 2021, brands are answering the changing needs.

Babybel, part of Bel Brands USA, which is a subsidiary of the Bel Group, said the sales growth of products with probiotic or prebiotic claims rose by 14% in the past year.     

Its new Babybel Plus+ Probiotic contains billions of live and active cultures of the LGG probiotics strain, which the company said has evidence to suggest immune health benefits when consumed as a part of balanced diet and healthy lifestyle.

Babybel Plus+ Vitamins provides a source of vitamins A and B12, which are known to support eye health and metabolism, respectively.

"We're excited to plus up the goodness of Babybel with an extension that offers families an easy way to get the added nutrients they are looking for in the same playful format they love,"​ said Melanie Nemoy, Babybel USA brand director.

"Both variants also provide a good source of calcium and protein, contributing further to the small ways consumers can support their overall wellness this year."

Like all Babybel products, Babybel Plus+ also contains no artificial preservatives, colors or flavors.

Available in six-count packages, Babybel Plus+ Probiotic and Babybel Plus+ Vitamins launch at retailers nationwide in February 2021 for a suggested retail price of $4.49.

CP Kelco launches new pectin to simplify fruited drinking yogurt production

CP Kelco has launched GENU Pectin YM-FP-2100, a clean-label-friendly ingredient that provides a medium-to-high viscosity in the fruited drinking yogurt and with ease of pumpability at the fruit prep stage.

A stabilizer is usually added to the yogurt and another added to the fruit prep. However, the new pectin does the work of both.

It has a similar viscosity to a combination of pectin and starch together, but with a 50% longer shelf life. When the pectin is added in the fruit preparation, the stabilization is carried into the final yogurt drink product, so no other stabilizer is needed. It also offers the flavor release that pectin is known for, with a smooth and rich mouthfeel, and no aftertaste or lumping due to the calcium reactivity of the pectin.

All yogurt fruit bases are formulated with three main ingredients: fruit, sugar and a stabilizer. Choosing the right stabilizer is important to prevent syneresis, and improve texture and color. The most popular are starch and pectin.

Starches can control moisture and mouthfeel but offer limited stability over the shelf life. However, only a few starches can be considered suitable for clean label products. Pectin is another popular choice and it is available in amidated and conventional style. Gelling is one of its main properties. Amidated pectin provides a desirable, gel-like consistency and stability but it cannot be used in organic formulations. Conventional pectin usually delivers a thicker consistency.

CP Kelco said the benefits of the new pectin are substantial, with savings of time, money and space – one less step, plus one less ingredient to purchase, handle and store.

GENU Pectin YM-FP-2100 has a 50% lower cost in use, compared to other dual-function pectins, due to its 1% use level instead of the usual 2%-3% use level, as well as broad BRIX compatibility. The company said it can provide fruit prep companies with a competitive advantage, as they are saving their dairy processor customers an extra step, while improving the stability of fruit and protein throughout shelf life.

This new pectin also imparts stability and viscosity without separation or syneresis in non-dairy yogurt drink alternatives.

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