Not long ago, at the seminar on "Application of Dairy Osmotic Powder in Food Industry" sponsored by China Institute of Food Science and Technology, the participating experts further discussed the application prospect of dairy osmotic powder in China food industry, shared the international application cases of this raw material, and provided new ideas and new paths for the iterative innovation of food industry in the post-epidemic era. Professor Jiang Yujun, Dean of Food College of Northeast Agricultural University, and Chang Su * *, Director of American Dairy Project, co-chaired the meeting.
Shao Wei, Vice Chairman and Secretary General of chinese institute of food science and technology, said in his speech that innovation is the first driving force for development. For the food industry, it is urgent to achieve transformation and breakthrough through innovation in the fields of consumption structure, industrial development model and scientific and technological demand. China Food Science and Technology Research Institute has been committed to leading scientific and technological progress and industrial innovation for a long time, empowering new ideas, new thinking, new raw materials (or ingredients) and new technologies for the innovative development of China food industry.
Shao Wei introduced that as a raw material for food processing, dairy osmotic powder has the advantages of enhancing fragrance, enhancing taste, reducing sodium, providing nutrition and minerals, and reducing cost when applied to food and beverage. It has long been used in bakery products, sweets, beverages, dairy products, snacks and other product categories internationally. Because of its strong market potential and industry demand, Codex Alimentarius Commission formulated the standard of penetrating powder for dairy products in July 20 17. At the same time, with the efforts of all parties and the promotion of * * * *, in May 2020, the National Health and Family Planning Commission issued the "Applicable Standards for Protein-free Milk Mineral Lactose Powder (Milk Osmotic Powder) (Provisional)". This means that this raw material can also be used as food processing raw material in China according to regulations, which indicates that food and beverage production enterprises in China have a choice of raw materials with both economic benefits and functional nutrition.
The number of new products around the world has surged.
Chang Su introduced how dairy osmotic powder started and developed gradually in the global food and beverage industry. According to the data analysis of Innova Market Insights database, from the global release trend of new products containing penetrating powder of dairy products, in the past 10 years, its usage has increased sharply, and it has increased year by year. From 20 10 to 20 15, this figure has increased more than five times; From 20 15 to 20 19, this number has doubled. In 20 19, the number of new products containing penetrating powder of dairy products reached a record high of 53 1, and the total amount increased 1 1. 1% compared with 20 18. From 20 14 to 20 19, the compound annual growth rate is 17.7%.
So, where do these innovative products containing dairy penetration powder come from? "All over the world." Chang Su said that a few years ago, most new products were listed in North America and Western Europe. In the following years, with the in-depth understanding of the functions of dairy products, new products in other markets were accelerated. At present, 50% of the new products containing dairy penetration powder appear in markets outside North America and Western Europe, especially in Latin America and Southeast Asia, accounting for a large proportion.
According to Chang Su, the top five countries that launched new products in 20 19 were the United States, Brazil, Britain, France and the Philippines. The total number of new products listed in these countries accounted for nearly half of the total in the previous year. From 20 15 to 20 19, the top five markets all have considerable growth. Among them, the United States has been ranked first for many years because it is the main producer of dairy osmotic powder and the local enterprises are the first users of this raw material. In 20 19, the new products with penetrating powder of dairy products listed in the United States accounted for about15 of the global total.
According to Chang Su, the main application categories of dairy penetration powder include baking, candy, hot drinks, dairy products, snacks and so on. These products together account for 3/4 of the new products listed in 20 19. Other major product categories include ready-to-eat food, side dishes, desserts, cereals and soft drinks. She specifically mentioned that baked goods, especially prepackaged baked goods, have been in the leading position in the past five years. In 20 19, baking products accounted for14 of new products released worldwide. In addition, the number of new candy products on the market increased strongly from 20 15 to 20 18, and maintained a high level in 20 19, with a five-year compound annual growth rate of 32%. From the application of subdivided products, dairy penetrating powder has been applied to composite chocolate and coating, stuffing and caramel. In addition, snacks ranked fifth on 20 19. In recent five years, the application of dairy osmotic powder in snacks has also increased dramatically. It can be predicted that snacks will become the main growth category in the next few years. With the advantages of cost and flavor enhancement, dairy penetrating powder can also be used to flavor snacks.
Multiple advantages and multiple applications
Jiang Yujun introduced that in 20 17, the Codex Alimentarius Commission formally formulated the standard of dairy penetration powder; In May, 2020, the National Health and Family Planning Commission issued the "Applicable Standard for Protein-free Milk Mineral Lactose Powder (Dairy Osmotic Powder) (Provisional)". This standard is the applicable standard of deproteinized milk mineral lactose powder (dairy osmotic powder) as food processing raw material. This means that the national standard-setting department thinks it is necessary to formulate the national food safety standards for dairy products, and it is necessary to follow the provisional applicable standards before issuing the corresponding national food safety standards. "In addition, there is another possibility that the product will never be included in the national standard system, so the currently applicable standards will always be effective." Jiang Yujun said.
Professor Zhou Peng from the State Key Laboratory of Food Science and Technology of Jiangnan University introduced the production technology of dairy osmotic powder. He said that dairy penetration powder is an economical raw material. Because it contains a lot of lactose, it can not only replace other carbohydrates, but also reduce the use of non-dairy raw materials, such as cocoa powder, chocolate, salt, sugar, pigment and so on. Compared with sweet whey and skim milk powder, the price of dairy osmotic powder is lower. Therefore, the production cost can be saved when dairy osmotic powder is used as a substitute.
Zhou Peng pointed out that because the dairy penetrating powder itself comes from whey or milk, the application of this raw material in the product can maintain a certain sweetness and endow the product with milk fragrance, so the sensory experience of the product is greatly improved.
According to Zhou Peng's analysis, dairy osmotic powder has many advantages, such as reducing sodium, saving cost and enhancing flavor. One is to replace sodium salt. Because dairy products permeate contains natural milk mineral salts, including sodium, potassium, calcium, magnesium and so on. It can provide salty taste. Second, it can replace other raw materials with higher prices, reduce costs and achieve the purpose of nutrition or clean label. In other words, dairy osmotic powder can completely or partially replace some expensive raw materials or food additives, such as cocoa powder and chocolate. The third is to enhance the flavor and color of caramel. Maillard reaction can give caramel flavor and color to products. At the same time, it can also replace other carbohydrates to provide milk flavor.
Taking milk tea as an example, Zhou Peng introduced that the cost of milk tea was significantly reduced by partially replacing non-dairy creamer, milk powder, sugar and salt in raw materials with dairy osmotic powder. It was found that the cost of milk tea decreased with the increase of the amount of dairy osmotic powder added. When the dosage reaches 35%, the cost can be saved by about 27%.
Asian blue ocean market to be developed
William Loux, Director of Global Trade Analysis of American Dairy Export Association, introduced the production and supply of American dairy osmotic powder. William Loux said that the United States is the world's largest supplier and exporter of whey osmotic powder, and its output and supply continue to grow.
Martin Teo, technical director of food application in Southeast Asia of American Dairy Export Association, introduced the application advantages of dairy osmotic powder in baked food and healthy snacks, as well as its application in Asian healthy snacks. Martin Teo said that two research experiments conducted by the American Dairy Export Association in Singapore showed that dairy penetration powder reduced the use of sodium, while retaining the taste that Asian consumers liked, and provided healthier snacks and seasonings.
Martin Teo said that China is a fast-growing market, especially in the field of baked goods and snacks, and its product innovation is diversified. However, American dairy penetration powder has multiple advantages in baking application in Asia. At present, the Asian baking market is growing rapidly, with an annual growth rate of about 4%. China and Japan account for 3/4 of the whole Asian baking market, and it is still growing. Consumers are looking for healthier, more enjoyable and more delicious products. "Now, dairy osmotic powder has been approved as a food raw material in China, and it is expected that the usage of dairy osmotic powder will also increase." Martin Teo said that the osmotic powder of dairy products contains 76%-85% lactose. High lactose content determines the good melting and recrystallization ability of dairy osmotic powder, and at the same time gives the product good color and flavor through Maillard reaction. "Because of its natural salty taste, dairy penetrating powder can improve nutrition without sacrificing the taste of the product," Martin Teo said.
According to reports, in the baking project of applying American dairy penetration powder in Singapore Food Innovation and Resource Center, using whey penetration powder to produce cookies can shorten the dough mixing time by 75%, thus improving production efficiency, obtaining softer dough texture, facilitating operation and mechanical processing, providing better ductility for products and increasing cookies by about 28%; At the same time, the appearance is improved, the baking color at the top and bottom of the biscuit is uniform, the sodium is reduced by 20%, and the product is healthier. It is worthy of recognition that the quality of salt-free biscuits using whey osmotic powder is equivalent to that using skim milk powder, and 60% of the sensory evaluation team members prefer salt-free biscuits using whey osmotic powder.
In the consumption survey of healthy snacks, except clean label, sodium reduction bears the brunt. In fact, flavor snack products are also one of the main sources of high-sodium foods, so it is very important to develop new low-sodium snacks. How to produce healthier snacks with less sodium and remove unclean label raw materials such as fat and maltodextrin? It is a good choice to apply dairy penetration powder.
Talking about the innovation trend of Asian snacks, Martin Teo believes that flavor is undoubtedly the key to targeting emerging markets in Asia. Economic growth and demographic changes in developing countries in Asia are pushing consumers to seek wider and more exotic flavors and sensory experiences. "At the same time, as consumers become more and more aware of the health of snacks, foods with low sodium and pure labels will definitely attract consumers more and more." Martin Teo said.
At the seminar, Zhang Jingyu, head of Nestle Nutrition and Dairy Innovation Center, and Zhou Jinsong, senior manager of Ziyi Food Science and Regulation Affairs, shared the application case of dairy osmotic powder online. Zhang Jingyu said that at present, nearly 30 factories in Asia, Europe and America 14 countries and regions have been using dairy penetrating powder raw materials, including candy, chocolate, condiments and other products of about 1000 different specifications. Zhou Jinsong also said that these products have been sold in European countries such as Britain and France. The approval of this raw material in China has created conditions for the introduction of these products into China.