1 / 35

New Seasoning Technology in I nternational Food Market

New Seasoning Technology in I nternational Food Market. Natural Umami Low Salt Low Sugar Functional Foods. ICFOOD CO., LTD. Park kyunik. Cusutomer Trend. Natural umami & seasoning without any chemical additives. Low Salt. Functional Material. Low Sugar. Kosher. Nature.

yehudi
Download Presentation

New Seasoning Technology in I nternational Food Market

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. New Seasoning Technology in International Food Market Natural Umami Low Salt Low Sugar Functional Foods ICFOOD CO., LTD. Park kyunik

  2. Cusutomer Trend

  3. Natural umami & seasoning without any chemical additives LowSalt Functional Material Low Sugar Kosher Nature Clean label Ethical

  4. Specialty Food To buy the specialty foods for me is a part of enjoying the life. Small quantity but high quality products‘Specialty Food’ • Food with using the Organic and Natural materials • Home cooking food that can be cooked in the house easily • Exotic taste and flavor food • Healthy and attractive food • Convenience food with simple recipe • Kosher certificate> Nature food> Ethical food

  5. Nature Local > Organic > Natural All Natural Organic

  6. Kosher • Kosher (Certificate of Clean foods for the jews) • Kosher mark can be attached when foods reach the passing grade for all from the materials to producing process on the basis of the Hebrew Bible. • Recently, Kosher’s reputation is spreading to the gentile(Not jews) because of rapid growth of the foods insecurity like “BSE(bovine spongiform encephalopathy ) and “AI( avian influenza)” • Kosher mark is “You can eat with an easy mind” in USA. Kosher bread, meat, fish, dairy, beverage, candy, pasta and etc.

  7. Ethical • What is Ethical? • Is it the eco-friendly package? • Is it for the farmers? • Is it a product by fair trade? Every time you buy delicious Fairtrade range, including chocalates, teas, coffees, bixcuits, nuts, dried fruit, and spices

  8. Simply=Clean label • What is Simply? • Non-Processed • Natural • Simply nutrition: Simply mixed ratio • Marking ingredients on front side of product • Simply but delicious Only 6 simple ingredients Minimum processing Pillsbury's Simply...Chocolate Chip Cookies (ready-to-bake dough free of trans fats, high-fructose corn syrup/HFCS, and artificial colors, flavors and preservatives), Simply cook!

  9. Natural Umami & Seasoning

  10. Natural Umami & Seasoning • Without any Chemical additives • MSG (Mono Sodium Glutamate) • I + G • Color substances • Preservatives • HVP • Synthetic flavors

  11. 1. History of Umami Trends in Korea Market NON-MSG (Don’t use MSG) NON-Chemical Additives NaturalUmami Taste Additives Chemical Additives • Yeast Extract Products • HVP-HGA (High Glutamic Acid) • Natural-Extract Mushroom, Beef, Kelp, Katsuobushi, Vegetables • I+G • All Yeast Extract Products • Amino Acid • Yeast Extract Products • Brewing Soy Sauce • Natural-Extract (No Meat) → Mushroom, Kelp, Katsuobushi, Vegetables • MSG(Main Material) • I+G → Focus on high Glutamic Acid and I+G, because Yeast Extract & HVP are higher price, but weaker umami taste than Chemical Additives (MSG, I+G) → Rejection Symptoms of Animal Umami → People don’t want to use MSG. → Rejection Symptoms → In spite of not using MSG, lasting rejection symptoms about chemical additives (For example : I+G) → Focus on Yeast Extract products which have high GA, high I+G. Decoloration & de- oderzation because the umami material which has the same strength as MSG is limited • Focus on the new role (MSG Replacer) of Yeast Extract products - All kinds of yeast Extract products is being used for reinforcing umami taste instead of MSG. So, the quantity of yeast extract is quickly increased. • Focus on developing new material that can get umami complex to have synergy effect that can get by using together with yeast Extract and natural Materials (For example:Peptide complex that is derived from many kinds of vegetables) • Demand - Yeast Extract and HVP products containing high glutamic acid. - Yeast Extract products contain High I+G - Natural Extract • All kinds of Yeast Extract products only are used to enhance the taste by using together with MSG. • Use yeast-EX(Standard) to make reaction flavor by means of VD The Past ~2004 2004~Present 2009 ~The near Future The Future

  12. 2. Change of Umami in the Seasoning 1960 (MSG) 1975 (MSG + Natural) 1977 MSG + (I+G) • I+G Added MSG 97.5%+ IMP 1.75% + GMP 0.75% • Chemical Seasoning MSG 99.9 % • Compound Seasoning MSG + Natural material

  13. 2007~2009 NO-MSG • MSG • HVP • I+G • Synthetic Flavor • Sugar • Preservatives • Color Substances • MSG • HVP • I+G • Synthetic Flavor • Sugar • NO-MSG Compound Seasoning Yeast Extract +Natural Material • NO-MSG Compound Seasoning Yeast Extract +Natural Material • Ingredient : Beef Seasoning Powder, Beef powder, Salt, Glucose, Beef Extract, Fish Sauce powder, Radish Juice, Leek Juice, Garlic Juice,Yeast Extract, Brewing Soy Sauce powder, Wheat Starch, Cabbage Extract Powder, Leek Extract Powder, Mushroom Powder • Ingredient : Beef Seasoning Powder, Glucose, Salt, Onion Powder, Rice Powder, Garlic Powder, Onion Flakes,Yeast Extract Mushroom piece, Dried Garlic piece, Dried Leek powder

  14. 3. Change of Umami in the Soy Sauce Korean Style Soy Sauce Mixed Soy Sauce Brewing Soy Sauce Premium Soy Sauce • HVP + Brewing Soy Sauce • Market Share 2000 : 80% 2003 : 65% 2007 : Less than 50% • Sales is increasing (Food Safety) • Customers begin to look for more natural sauce. • Korea Traditional Soy Sauce for Korean soup, stew. • More salty than others. Color is lighter • Ingredient : Soya bean, Spirit, Salt, Seed Malt 25% Low Sodium • Ingredient : Defatted Soya Flakes, Salt, Wheat, Fructose Corn Syrup, Caramel, Yeast Extract, Stevio side, Spirit, Licorice Extract, preservative, Ethyl P-Hydroxybenzoate • Ingredient : Defatted Soya Flakes, Salt, Wheat, Fructose Corn Syrup, Caramel, Yeast Extract, Stevio side, Spirit, Licorice Extract, preservative, Ethyl P-Hydroxybenzoate • Many kinds of Soy sauces are developed, for many different food style. • Customers want to use HIGH-QUALITY, LOW SALT, NO-MSG soy sauce. • MSG is replaced with Yeast Extract.

  15. 3. Change of Umami in the Vinegar 1970 1980 1990 2000 • Ingredients; Apple Extract (Apple Juice), Liquid Glucose, Yeast, Spirit, Citric Acid, Oligosaccharide, Yeast Extract, Apple Flavor • Developed in 1970 • Began to be generally sold in 1980. • Best sold & Steady Sold, until now. For Cooking • Synthetic Vinegar Glacial Acetic acid + Water • Alcohol Brewing Vinegar Spirit + Water + Inoganic salt + Fruit juice or Grains For Beverage • Vinegar Beverage For Beverage. • Natural Brewing Vinegar Fermented Fruit Juice 100% For Cooking & Beverage

  16. Low sodium

  17. Effect of excess sodium intake • High blood pressure • Cardiovascular disease • Renal disease

  18. The status of sodium intake of Korean 9%: 4 times 46%: 2 times 16%: less than recommened requirement ※ Target: More than 7 years old ※ Population ratio for taking sodium% (bar graph), cumulative population ratio% (line graph) source :KFDA

  19. Low sodium products

  20. Trend of low sodium in the world • Food companies are carrying to re-adjust the ingredients for being low sodium • Solar salt are increasing as main materials of low sodium products • Yeast Extract and MSG are adding to soup, prepared foods for balanced umami taste with keeping low sodium Trend of launching products with emphasizing “Low sodium” in the world (2007~2008) Main ingredients for launching low sodium in Europe(2008~2010) Source: FNBNEWS

  21. Low sodium salt products in Korean market

  22. Caution sentence for Potassium chloride of low sodium salt <Insert in caution sentence> - Potassium in blood is controlling muscle’s acting. If the kidney’s function is low, hyperkalemia is occurred with cumulating potassium in blood because pee’s quantity is reducing. - Please take care of eating for renal disease or patients who need to be careful for potassium Caution sentence for each country USA For normal healthy people. Not be used by persons on sodium or potassium restricted diets unless approved by a physician Australia Reduce sodium salt mixture for normal healthy people. Not suitable for diets requiring low or restricted sodium or potassium intake, without medical advice. Not suitable for use with certain diuretics. Japan 注意事項：※ 本品は食事療法の素材として適するものであって、多くを?取することに より疾病が治癒するものではありません。?師、管理?養士等の相談指導を得て使用して下さい。腎?疾患の方は、お控えいただくか、?師にご相談の上、ご使用ください。

  23. Low sodium salt LoNa salt-ICFOOD product • Characteristics • Sodium content:60% of Refined salt. • Don’t need to insert in caution sentence because of not using potassium chloride.

  24. Low Sugar

  25. Trend of sweetner market • No-sugar, low calorie product • Need the low calorie sweetener and low calorie foods in according to demand of lifestyle disease patients like diabetes, obesity, dental cares and etc. • Interest in other saccharides and natural sweetener is increasing with suddenly increase of using ‘All Natural’ phrase • Functional sweetener:Focus on oligosaccharides, sugar alcohol, high sweet sweetner • High sweet sweetener: Aspartame, Stevia, Sucralose, Acesulfame K • Increasing trend with increased demand of clean sweet taste by calorie-off • Specially, increasing demand of aspartame, sucralose, acesulfame with trend of zero-calorie • Developing mixed technology that gets similar taste as sugar with researching various sweet materials and Multi sweetener system

  26. Functional Foods

  27. Raw materials of health functional food

  28. Raw materials of health functional food

  29. Raw materials of health functional food

  30. Products with given function

  31. Functional drinks Vitamin drinks Energy drinks Other functional drinks

  32. Highlight markof approved function • Highlight mark example • Caffeine: Help for increasing concentration, increasing attention and improving endurance • VitaminB, C, Mg, Fe : Help for reducing exhaustion • Choline: Help for maintaining normal function of liver, lipid and homo- cysteine metabolism • EPA/DHA : Help for normal function of brain • Resistant Starches, sweet replacer : Blood sugar reaction after meals ‘Scientific/clinical verification’ function highlight mark Lowering LDL cholesterol • Market • Baby food 7.8% • Confectionery 11.8% • Dairy products 62.4% • Hot drinks 7.0% • Soft drinks 11.8% ‘Approval’ highlight mark products Dairy products outstand scientific/clinical verification mark Heart Disease and Plant Sterols, Proven to Help Lower CholesterolCorazonas Oatmeal Squares are infused with plant sterols, which are proven in more than 140 clinical studies to help fight heart disease by lowering LDL (bad) cholesterol. Source: FNBNEWS

  33. Functional elements with matching low sodium • Low Sodium • Natural • Gluten Free • No Trans Fat

  34. Results

  35. Functional Seasoning • Functional Seasoning • High strength and deep umami taste • Exclusion of salt and sugar • Seasonings that are produced in according to organic, pesticide-free, eco-friendly, traceability • Umami taste + Low sugar + Low salt+ Functional materials • ‘Traceability’ • Mark the products information like production, distribution and etc so that customer can know product’s background

More Related