Natural and nutritive

BASED in France, Naturex has been producing speciality plant-based ingredients for the food, nutraceutical, pharmaceutical and cosmetic industries, since 1992. In September, the company announced that it would take part in the SATiety INnovation (SATIN) project whose research involves identifying ingredients and processing methods that play a role in satiety and how these influence energy intake. The five-year project will benefit from Naturex’s expertise in biological compounds and ingredients, a number of which will undergo testing and clinical trials before 2016. Ultimately, the goal is to curb obesity by developing functional food and beverage products that increase satiety. In the following interview with Food Manufacturing Journal – Middle East & Africa, business manager, Amandine De Santi shares the recent trends and breakthroughs in food ingredients production.

What are Naturex’s latest products for the food industry?

Naturex supplies the food industry with a wide offer of natural flavouring ingredients that allow for clean labelling. We deliver to two strong markets: flavour houses and the savoury industry by selling traditional Mediterranean botanical and spice extracts to seasoning manufacturers. Our offer includes: classic oils and oleoresins: essential oils and oleoresins in oil-soluble, liquid form that provide the original taste of herbs and spices; and the EZ-Caps? technology. This technology is used to protect volatile compounds from aromatic loss and from degradation generated by heat or oxidation. The essential oils and oleoresins are encapsulated in a maltodextrin or starch matrix and spray-dried. These products are available in a powder form and can be declared as “natural flavours”.

We launched EZ-Caps? three years ago and we have seen an increased interest from our clients for this kind of product. The sales of this range have increased by 50% in 2012. This type of flavouring ingredient has several advantages. Because of the encapsulation there is no risk of microbiology development. Manufacturers use smaller amounts to obtain an intense flavour (substitution can be 1 to 5 or even 1 to 50) and they provide a standardised aromatic profile. Our bestsellers are black pepper, onion, garlic, mustard and horseradish.

The Aquaready? is specially designed to be easily diluted in aqueous products. They are commonly used in low-fat applications where the fat content is not high enough to allow the use of classic oil soluble oleoresins and essential oils but also in beverages and sweet applications to create innovative natural flavours and where perfect water solubility is required.

Plant extracts are a full aromatic toolbox to create natural aromas. A growing trend in the confectionery industry is to use botanical extracts for their flavouring properties and health benefits. For example, acerola (Malpighia emarginata) and rose hip extracts can be used as natural sources of vitamin C, and guarana (Paullinia cupana) can be used as a natural source of caffeine. Several “sensation” extracts are also becoming popular for confectionery applications. For example, the Brazil cress, most popularly known as Jambu, acts as an electric button that has the ability to provide an indescribable tongue-tingling effect. Szechuan pepper is interesting because of its unique flavour; not hot or pungent like black or chili peppers, but lemony with a buzzing and numbing sensation.

Hinotes? are water soluble essences obtained from fruit juices through a proprietary cold process. This gentle technology helps to preserve the sensitive volatile flavouring components of freNIKE HYPERLIVE EP