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What's New in Fermentation and Biotechnology May/June 2004
Proteins to the rescue and better news about Citric
The food processing and food service industries have seen increasing demand for ready
meals, fast foods and processed foods containing a minimum of chemical additives.
In addition, there has been a growing trend towards low-fat, low-cholesterol foods,
vegetarian and dietetic/nutritional foods. Many traditional categories of processed
foods particularly in the canned meat sector have declined.
A functional protein is a food ingredient with specific physico?chemical properties
i.e. texture, water?binding, fat?binding, gelation, whippability etc. that impart
important characteristics to food and these are increasingly used in the food area.
There are three classes of functional proteins sourced from from milk, plants and
cereals and animal products,
Many functional proteins are used for one specific application in which no other protein
can replace them [i.e. vital gluten in bread]; other proteins can be interchanged
depending on functionality, pricing and regulatory status. In recent years due to
the problems associated with BSE proteins from animal tissues - gelatine, blood plasma
have been removed from foods and replaced by soya proteins. This has not affected
casein and whey proteins although derived from bovine milk. Our latest survey:
'Functional & Modified Proteins - Markets and Applications
towards 2010' has the following objectives:
In a separate chapter we review more than 12 categories of processed foods
and animal feeds including: sausages, reformed meat, ham, pates, luncheon meat,
hamburger products, desserts, ice cream, confectionery, seafood analogues, bread,
baked goods, margarine, salad dressings, imitation cheese and calf milk replacers.
For each product, the choice of functional protein compatible with legislation,
regional preferences and modern production methods is discussed. In a final
section, low?fat and low?cholesterol versions of these foods are discussed with
reference to specific functional proteins used.
In an Executive Summary the global market for functional proteins by tonnage and
monetary value is listed and major applications of functional proteins in specific
food categories are summarised. Changes in the output and markets for functional
proteins over the past few years are highlighted and expected capacity increases
over the next five years are listed. The sales of major producers of functional
proteins producers are given. Finally we review the evolution of the functional
protein market place, by 2010, and the factors that will influence this including:
legislative aspects and subsidies, new food formulations, dietetic and health aspects
and changes in eating habits.
Good News: citric acid prices are on the upward escalator. After years in the
abyss prices have increased from about $0.9-1.0/kg [Euro 0.7-0.8/kg] prevailing
during 2003 to a level of $1.2-1.3/kg [Euro 0.9-1.0/kg] in May 2004.
What is the reason? When in doubt look for the Chinese puzzle. Yes, high
feedstock prices of maize [corn] derived starch have actually seeped through
to China where producers are being forced to pay more attention to basic economics
governing production costs. Hopefully the days are gone when Chinese traders will
dump citric acid in Hamburg or New York, regardless of manufacturing costs.
For further details see our survey: 'Citric Acid - Markets,
Producers, Applications, Prices and Process Economics'.
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L. Hepner & Associates Ltd