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DMV launches non-hydrogenated cappuccino foamer

By Jess Halliday , 07-Mar-2008

DMV International is launching a new non-hydrogenated foamer ingredient for use in instant cappuccino and hot beverages with a healthier profile.

The ingredients firm is building bulk in the non-hydrogenated (non hvo) fat market. The hydrogenation process which turns liquid oils into solid fats actually creates trans fats, which have been linked to an increased risk of coronary heart disease.



DMV views non-hydrogenated fats as the next step for the industry in making healthier products, following on from significant efforts to reduce and eliminate trans fats.



The new product, called Aerion Foam 210, is made from non hydrogenated vegetable fat, and as a consequence boasts a "significant" reduction in saturated fat and to be less than 0.5 per cent trans fatty-acid-free.



Against this backdrop of healthier ingredients, DMV has also observed growth in instant cappuccinos. It cites figures indicating annual growth in volume of 12 per cent in the top five Western European markets between 2003 and 2006.



Within this growing market, however, there is a need to communicate the healthier attributes of products.



DMV, which is the industrial products division of dairy cooperative Campina, says its ingredient permits the worlds 'non hydrogenated' to be used on product labelling, thus helping attract consumers.



The company is also drawing attention to the functional properties of Aerion Foam 210 - properties that may sometimes being lost in products with healthier ingredients, taking some of the sensory attributes with them.



According to DMV, however, the new offering has "excellent foaming properties", providing high and stable foam layers. The taste is described as "milky, creamy" and the shelf-life is said to be equal to regular foaming ingredients.



Lex van Moorsel, market development manager for business line food systems, told FoodNavigator.com that the company is able to guarantee a shelf-life of between one and two years as a result of both the selection of raw material and the processing technique.



Non hvo fats have a higher amount of unsaturated fat, which are more susceptible to oxidation.



Aerion Foam 210 joins one other existing DMV product that is non-hvo and uses the same technology, for toppings. But van Moorsel said that it will be launching more.



"Our customers would like to make the switch across all their products," he said.



Examples of other non-hvo solutions DMV plans to develop include creamers and powdered fat concentrates for use in soups and sauces.



In the foamer category, DMV also offers two other Aerion Foam products, both of which are partially hydrogenised. It is keeping these in its portfolio, said van Moorsel, because "at this stage not every company and every region is making the change".



While the UK is a leading the field in reformulation, places like Eastern Europe and the Far East are behind the times.

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