Tate & Lyle targets European stabilisers market
hit the European texturising market.
Cesalpinia Food - part of ingredients giant Tate & Lyle - has launched two Frimulsion MJF products for meat and fish applications, and Frimulsion E130 and E132, claimed to be the first ever hot and cold non-dairy systems for egg-free dressings.
Frimulsion MJF is a blend of carageenan and locust bean gum that when added to brine can be used in marinated or spiced chicken, pork and fish in order to extend the meat. Cesalpinia said that as well as delivering cost savings to producers, Frimulsion MJF also enhances the eating quality of meats.
The end product, said the company, is more juicy and tender after cooking, while weight loss through cooking is also reduced.
Frimulsion E130 and E132 are ready-to-use blends for use in medium and low fat dressings. The new system is based on emulsifiers (isolated wheat proteins), stabilisers (xanthan gum and guar gum) and Tate & Lyle modified food starches.
Medium and low-fat mayonnaises usually require reduced oil content and increased starch content along with an emulsifier such as dairy protein or egg yolk. But the new system removes the need for animal products and avoids many of processing concerns and price volatility associated with eggs.
"It is cholesterol-free and also has added storage and handling advantages over egg yolk," said the company in a statement. "In addition to avoiding price volatility the solution delivers a cost saving as only a small amount of the isolated wheat protein is required."
Frimulsion E130 is specially formulated for hot processes using a Tate & Lyle cook-up modified food starch. Frimulsion E132 is designed for cold, instant processes - using a unique pre-gelatinised instant modified food starch developed by Tate & Lyle, which maintains a fine granular structure similar to that of a cook-up modified food starch.
"Our initial findings from the launch of these new products is that they are attractive in emerging European growth markets, where manufacturers are looking to increase cost-efficiencies while enhancing the quality and taste of finished products," said Elio Tironi, technical director at Cesalpinia Food.
"We hope to replicate this success elsewhere in Europe. These ingredient solutions represent a real breakthrough for meat and dressings producers and we are extremely proud to have developed the first ever non-egg, non-dairy system for mayonnaise."
Tate & Lyle acquired Cesalpinia Food (based in Italy) in December 2005. The acquisition is designed to broaden Tate & Lyle's European portfolio of food ingredients adding stabilising systems and gums and has enhanced its expertise in providing solutions for key target markets such as dairy, soups, sauces and dressings.
This strategy of diversification appears to be paying dividends the group recently announced that it has made a strong start to the financial year, with first quarter results well ahead of last year's figures.
The news is certainly welcome Tate & Lyle saw profits fall by 79 per cent to £42m (€62m) last year due largely to reform of the European sugar market.
But at its Annual General Meeting in July, Tate & Lyles chairman Sir David Lees said that a continuing strong performance from the company's Food & Industrial Ingredients Americas and from sugar trading have set it off to a good start this year, adding that it is continuing work on its 'appropriate response' to the changes in the EU sugar regime.
