Diapositiva 1 - Free From Food Expo

Report
“Not Only Gluten Free”
Free From Food 2014 - Brussels
1
GLUTEN SENSITIVITY IS GROWING
It is well and world-wide known that the gluten-free market is
rapidly growing due to a growing number of consumers who
need or wish to eliminate or restrict their gluten intake
It is also well known and accepted that “gluten
sensitivity” has been identified and recognized as
responsible of a wide range of disorders.
The key market numbers of “celiac disease” and “gluten sensitivity” can
be extremely synthetized in the following two percentage ranges:
•Average number of celiac people: 1% to 1,5% of the population
•Average number of “gluten sensitive” people: from 5% to 15% of the
population
2
GLUTEN SENSITIVITY IS GROWING
NEED FOR PRODUCT IMPROVEMENTS
• The needs of Gluten-Sensitive People are pushing the
Industry to improve the product offering
•
•
•
•
•
•
Taste and Organoleptic quality
Nutritional value (balanced dietary system, less fats)
Clean label (allergen free, less E-numbers, no sat fats)
Value for Money
Assortment
Place of Consumption
• Subsidy Systems soon to become obsolete
3
HI-FOOD
WHO WE ARE, OUR VISION
HI-FOOD is a new company founded by a group of
entrepreneurs with a proven track record in the food sector,
who wish to add value through innovation and knowledge
• Vision: Natural Functional Ingredients for a Sustainable
Future (e.g. vegetable fibres)
– High R&D, Innovation and Knowledge Content, leading to
innovative technical approaches (fibers, gluten free, etc)
– Focus on the technological “Functionality” of the ingredient (unique
properties, low dosage and high effect)
– Strong orientation to the Finished product going to the consumer
(quality, taste, cost, label and processing)
4
HI-FOOD AND GLUTEN-FREE
WHAT WE HAVE DONE
• A functional network for Gluten-Free bakery and dough
products…
–
–
–
–
–
–
Taste and Organoleptic value
Nutritional value
Clean label
Ease of Processing
Value for Money
Broad Assortment, fast development cycle
• …but also a number of synergic functional ingredients
addressing other Free-From needs
5
GLUTEN-FREE IS ONE OF THE MANY
FUNCTIONAL PLATFORMS
• Gluten-Free is not the final target; it is one important step
towards an improved Free-From dietary program
• Gluten Free
– The old target: “Keeping somehow the starches together” is gone
– New Target: Mimicking the functionality of Gluten
• Allergen Free
– No Milk or Lactose, No Eggs
• Clean Label
– Replacing Mono-diglycerides, Emulsifiers, Hydrocolloids (E-no)
– Using natural anti-mold products
• Replacing Palm Oil and Tropical Oils (Saturated Fats and
sustainability)
6
GLUTEN-FREE IS ONE OF THE MANY
FUNCTIONAL PLATFORMS – NUTRITION IS THE TARGET
• Gluten-Free is not the final target; it is one important step
towards an improved Free-From dietary program
• Nutrition is the ultimate target
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FREE-FROM
FUNCTIONAL PLATFORMS
Palm Oil Free
Palm Oil
Free
No Emulsifiers
Natural Colorant
No
Emulsifiers
Lactose
Free
Natural Antimold
GLUTEN
FREE
Allergen Free
Lactose Free
GLUTEN FREE
Natural
Colorant
Allergen
Free
Natural
Antimold
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Product
name Functionality
Application
HI-FOOD
FUNCTIONAL INGREDIENTS
Strong
water binding capacity. Cannot Water binding in an irreversible way in virtually all
PRODUCT
PORTFOLIO
Hi-Fibre
115
bind fats
food products; gel formation in cold conditions
Replacement of chemical emulsifiers; increase
Product name Functionality
Application
Hi-Fibre WF
Emulsifying effect (water + fats)
plasticity, elasticity; avoid or reduce checking;
Strong water binding capacity. Cannot Water binding in an irreversible way in virtually all
Hi-Fibre 115
sauces,
bakery,gel
gastronomy
bind fats
food
products;
formation in cold conditions
Replacement
of
Palm
Oil with other oils + fibers in
Emulsifying effect (water + fats or fats Replacement of chemical emulsifiers; increase
Hi-Sub4Palm
bakery, inelasticity;
margarineavoid
(fat block),
in hydrated
Hi-Fibre
WF
Emulsifying effect (water + fats)
plasticity,
or reduce
checking;and
only)
anhydrous
creams
and systems
sauces,
bakery,
gastronomy
Replacement
of Palm Oil
withinhibitor,
other oils
+ fibers
Natural flavour enhancer and
Natural concentrated
mold
shelf
life in
Emulsifying effect (water + fats or fats
Hi-Shield
P
Hi-Sub4Palm
bakery,
in and
margarine
block),
in hydrated and
antibacterial
extender
natural(fat
savory
enhancer
only)
anhydrous
creams and
systems
Flavour enhancer,
savory
taste enhancer, salt
Hi-Booster
Pure Yeast
Extract
Natural
flavour
enhancer and
Natural
concentrated
mold
inhibitor, shelf life
reduction
Hi-Shield P
antibacterial
extender and natural savory enhancer
Gluten-free bakery, dough and pasta applications in
Flavour enhancer, savory taste enhancer, salt
Hi-Booster
Pure
Yeast Extract
Hi-Nucleus
Gluten-like
functionality
all industrial technologies (kneating, mixing,
reduction
sheeting, laminating)
Gluten-free
bakery, dough and pasta applications in
Gluten-free
application
where
volume
Hi-Nucleus
Gluten-like
all
industrial bakery
technologies
(kneating,
mixing,
Hi-Softer
Enzyme forfunctionality
gluten-free bakery
development
and softness are required
sheeting,
laminating)
Fibers and milk derivates for ricotta
Ricotta cheese
replacement
in where
ravioli,volume
increasing fiber
Gluten-free
bakery
application
Hi-Fill R 15
Hi-Softer
Enzyme for gluten-free bakery
development
and softness
required
cheese replacement
content and decreasing
fatare
content
Fibers and milk derivates for ricotta
Ricotta cheese replacement in ravioli, increasing fiber
Custom-made
Hi-Fill
R 15
according
to
requirements
customer-specific
cheese replacement
content
and decreasing fat content
ingredients
Custom-made
ingredients
according to requirements
customer-specific
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THANK YOU
www.hifood.it
• HI-FOOD Products are produced in a BRC-Certified facility.
• No GMO according to regulations CE 1829/2003, CE 1830/2003, Dir. CE 2001/1.
• HI-FOOD operates to ensure full batch traceability, an extensive Quality Control
regime together with technical support to ensure success of your products.
• FDA reg. no. 11242878154.
For more information about Gluten-free Bread, Bakery Products, Ingredients and other
applications: [email protected]
Phone: +39.0521.802266 Fax: +39.0521.800499
Via Sala Baganza, 3 (Quartiere Filagni) – I-43044 Collecchio (Parma) Italy
www.hifood.it
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