Kerry Taste & Nutrition
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1 Kerry Bakery
2 Content Kerry Taste & Nutrition Business Overview Kerry Bakery Technology Showcase: Emulsifiers 2 Taste & Nutrition
3 Taste & Nutrition Kerry is the largest and most technologically advanced developer and provider of taste and nutrition solutions in the world. Kerry has strong customer alliances with leading global, regional and local food, beverage and pharmaceutical companies Our leading-edge research in markets and consumer behaviour and our unparalleled expertise in the science of taste allows us to deliver products that nourish and delight consumers
4 4 Taste & Nutrition 40+ Years of Strategic Evolution
5 5 Taste & Nutrition
6 Kerry Group Worldwide Locations Manufacturing Footprint San Juan del Rio Global and Regional Technology & Innovation Centres Beloit Naas Campinas Singapore Shanghai Australia Belarus Brazil Canada China Costa Rica Denmark France Germany Guatemala India Indonesia Ireland Italy Malaysia Mexico Netherlands New Zealand Panama Philippines Poland South Africa South Korea Spain Thailand Turkey UK USA Manufacturing Plants Sales Offices
7 Naas (Ireland) Technology Innovation Center Emulsifier R&D: New product development, process and product improvement, new application screen Analytical R&D: Product quality and performance, product composition, development of new analytical methods Application Specialists: Market knowledge, customer technical application support, combined technological solutions
8 Kerry s Unique Taste & Nutrition Growth Model Taste Nutrition Pure & Simple Authentic & Familiar Free From Better For You Clean Label; Trusted; No Artificial Ingredients, Free From Cooking Style; Authentic; Taste of Time; Ethnic Food Intolerance; Low/No/Reduced Lactose; Gluten Free; Clean/Cleaner Label Reduced Sugar; Salt and Fat; Balanced Choice Pleasure & Indulgence New Taste; Fine Dining; Patisserie and Coffeehouse Experiences Fresh & Invigorating Taste w/out Compromise; Fresh; Healthy Halo; Natural Mood Good For You Protein Fortification; Carbohydrate Quality; Healthy Lipids; Micronutrient Fortification; Naturally Good For You Tailored For You Infant and Toddler; Performance and Healthcare Nutrition; Weight Management 8
9 9 Taste & Nutrition Kerry Bakery
10 Kerry Bakery At Kerry we have a dedicated bakery team with application expertise. We can provide bespoke and innovative solutions in line with market trends. Unrivalled range of technologies across the food industry Globally integrated team Sensory testing Consumer and market insight 10 Taste & Nutrition
11 Kerry Bakery Technologies Food Protection & Fermentation Enzymes Emulsifier & Lipids Dairy Taste Sweet and Savoury Taste Pre and Post Bake Fillings We lead our customers to a better understanding of taste & nutrition Texture Systems Glazes & Coatings Pre and Post Bake Inclusions Functional Nutrition (Protein/Fibre) Protein Technology 11 Taste & Nutrition
12 Top Trends in Bakery Premiumisation Consumers are opting for quality over quantity Better for You Government health targets, wellness bloggers and consumer concerns are driving the demand for sugar and fat reduction across the food industry leaving plenty of room for products that are artisan, indulgent and multisensorial 12 Taste & Nutrition
13 Sugar Reduction Solutions Designed to reduce sugar while maintaining great taste Application: Cakes, Cookies, Muffins, Biscuits Features: Blend of Kerry fibres for bulk replacement and improved texture Emulsifiers for flow and texture Biobake enzymes TasteSense for flavor modulation declared as natural flavor Benefits: Reduce sugar by up to 30% Texture, appearance, volume and flavor of standard product maintained Potential fibre claim (recipe dependent) 13 Taste & Nutrition
14 Bakery Kerry Emulsifier Systems (KES) 14 Taste & Nutrition
15 Emulsifiers Designed to improve processing characteristic and enhance product quality Application: Bread, Cake, Cake Mixes, Donuts, Muffins Features: Full range of emulsifiers and emulsifier systems PHO free available RSPO certified or non-palm available Halal & Kosher certified Benefits: Improved nutrition without loss of eating quality Improves volume of baked goods Improves flour tolerance Provides crumb softening in bread Improved aeration, volume & texture in cakes Extends shelf-life in bread & cakes Provides emulsion stability, aeration & texture in cake mixes 15 Taste & Nutrition
16 Kerry emulsifiers manufacturing locations Zwijndrecht (NL) Mono-and diglycerides Distilled monoglycerides LACTEM DATEM Polyglycerol esters Stearoyl lactylates Palm (SG) Sunflower Rapeseed Penang (MYS) Mono-and diglycerides Distilled monoglycerides Acetoglycerides Polyglycerol esters Stearoyl lactylates Propylene glycol esters Palm (MB) Kosher and Halal certified FSSC & PAS 220 certified Full member of RSPO State of the art technology 16 Taste & Nutrition
17 Wide range of emulsifiers wide variety of choices Product name E / INS number Kerry brand name Mono-diglycerides E471 ADMUL MG Distilled Monoglycerides E471 MYVEROL Acetic acid ester of mono and diglycerides E472 a MYVACET Lactic acid ester of mono and diglycerides E472 b ADMUL GLP Diacetylated tartaric acid ester of mono and diglycerides E472 e ADMUL DATEM Polyglycerol esters of fatty acid E475 ADMUL PGE Propylene glycol esters of fatty acid E477 MYVEROL P Polyglycerol polyricinoleate E476 ADMUL WOL Stearoyl lactylates E ADMUL SSL / CSL Polysorbates E ADMUL T Sorbitan esters E ADMUL S Sponge cake emulsifiers Various ADMUL Emulsponge Blends of emulsifiers Various Myvatex 17 Taste & Nutrition
18 Kerry emulsifiers for bakery products DATEM (E472e): ADMUL DATEM 1939 (1 st Gen) ADMUL DATEM 1955 (2 nd Gen) ADMUL DATEM 2177 (3 rd Gen) ADMUL DATEM 1916 (Liquid) Distilled monoglycerides (E471): Myvatex MxTex (Fine particle) SSL / CSL (E481/482) ADMUL SSL 2012 ADMUL SSL 1078 Myvatex MxTex NP (Fine particle Non-palm) ADMUL CSL 2010 Myvatex Mighty Soft range 18 Taste & Nutrition
19 Emulsifiers for Bakery and Fine bakery Emulsifiers have the following properties in Bakery and Fine bakery goods Aeration Fat reduction Emulsification Anti-staling (shelf-life improvement) Crumb softness Dough stability Fine bakery emulsifiers Bakery emulsifiers Distilled mono-glycerides & mono diglycerides (E471) Distilled mono-glycerides (E471) Polyglycerol esters of fatty acid (E475) Sodium stearoyl lactylate (E481) Propylene glycol esters of fatty acid (E477) Diacetylated tartaric acid ester of mono and diglycerides (E472e) 19 Taste & Nutrition
20 Why use monoglycerides in Bread? Monoglycerides delivers in bread the following benefits: Stronger dough Improved dough development Finer cell structure Reduced balling at slicing Reduced blisters on baguettes Increase Softness Anti-staling properties 20 Taste & Nutrition
21 Understanding functionality parameters of monoglycerides Parameters Monoglyceride content Dispersibility (Powder & Hydrates) Vegetable oil source (palm vs. non-palm emulsifiers) 21 Taste & Nutrition
22 Monoglyceride and starch interaction Monoglyceride is the only functional component (through its chemical structure) that interacts with amylose (starch). Monoglycerides delays starch retrogradation through intimate interaction with α-helix Product Monoglyceride (%) Diglyceride (%) Triglyceride (%) Admul MG Admul MG Myverol K Taste & Nutrition
23 Emulsifier dispersibility in dough and batter Hydrated monoglyceride (paste) show best functionality because their surface area is 700 times larger vs. powdered monoglyceride Powder monoglyceride are less functional, but Fine powder (large surface: volume ratio) results in fast hydration, and thus almost same efficacy Product Monoglyceride (%) Source IV Particle size Myverol K 95 Palm Max Myverol PK 95 Palm Max Myvatex MxTex 95 Palm Max Taste & Nutrition
24 Raw material determines functionality of emulsifiers Product Monoglyceride (%) Source IV Particle size Myverol K 95 Palm Max Myverol NP 95 RP / SF Max Taste & Nutrition
25 Product Source C16 C18 MP ( C) Myverol K Palm Myverol NP RP / SF Taste & Nutrition Lagendijk & Pennings et al. 1970
26 Linking emulsifier functional parameters to performance Parameters Conclusion Monoglyceride content Distilled monoglycerides (>95%) Particle size Vegetable oil source Small particle size (<75 μm) Palm 26 Taste & Nutrition
27 27 Taste & Nutrition
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