General

This year marks the 20^th anniversary of International Chefs Day.  

Celebrated annually on October 20^th, it serves as an opportunity to recognise the hard work, creativity and dedication of chefs around the world. Established in 2004 by the late Dr. Bill Gallagher, President of the World Association of Chefs Societies (WACS), the goal is to raise awareness of the culinary profession and to celebrate the important role chefs play in shaping food culture.

Chefs have a unique opportunity to positively influence our communities by celebrating this special day with children, and this year is no exception.

This year’s campaign theme, Growing Great Chefs, seeks to spark curiosity, foster creativity, and cultivate a passion for cooking in children from all backgrounds.

As food ingredients suppliers and a literal part of the food chain, we believe it’s our responsibility to empower the next generation by helping them understand the environmental impact of food production and consumption. Through a focus on sustainability, fostering environmental stewardship, cultivating gardening skills, and encouraging healthy eating habits, we aim to inspire lasting positive change and that starts right here!

The Healan sales team recently teamed up with our Mr. P Ingredients brand team to brainstorm fun and sustainable Halloween ideas that you can enjoy at home with your little mini-chefs.

Using Mr. P gelatine alongside your favourite flavoured jelly, some cream and food colouring, you can make your own wriggle-fest of worms! Eew! 🪱🪱🪱🤢😂Try using paper straws as a sustainable alternative.

A ghoulishly easy recipe for Jelly Worms has been conjured up by the very clever folks over at Instructables.com….

https://www.instructables.com/Bowl-of-Worms-Anyone/

Let’s not forget that nothing should be wasted; one you’ve finished with a Mr. P gelatine pot, you can still use it!

Halloween Hangers

You’ll need 2 lids, some tissue paper, masking tape, string, glue and anything you’d like to add for each hanger. Tape a loop of string on the inside of one of the lids, before taping the 2 lids together, insides facing. Tear your tissue paper into strips, and glue them across the lids until all the white is  covered. You might need to do this in 2 stages. Once dry, add googly eyes, draw on a face – whatever takes your fancy!

In the highly competitive world of food production, perfect texture and consistency in your products is crucial. Pectin is a game-changing functional ingredient that can elevate your food production by providing superior gelling and thickening capabilities. Whether you’re producing jams, jellies, sauces or dressings, pectin offers numerous benefits that can enhance both the quality and efficiency of your production.

At Healan, we understand the importance of quality ingredients in creating delicious and shelf-stable food products. That’s why we’re proud to be a leading supplier of bulk pectin powder in the UK, offering food manufacturers a versatile and natural thickening agent essential for jams, jellies, confectionery, and more.

What is Pectin Powder?

Pectin is a naturally occurring soluble fibre found in the cell walls of fruits and vegetables. It’s extracted, purified, and dried into a fine powder, making it a convenient and consistent ingredient for food production.

Pectin Powder Benefits in Food Manufacturing:

• Superior Gelling and Thickening: Bulk pectin powder excels at creating the desired texture and consistency in jams, jellies, preserves, and marmalades. It gels fruit juices and purées, preventing separation and ensuring a smooth, spreadable texture.
• Natural Ingredient:Pectin offers a natural alternative to modified starches or artificial thickeners. Consumers increasingly seek clean-label products, and pectin powder aligns perfectly with this trend.
• Versatility Across Applications:Beyond jams and jellies, bulk pectin powder is a valuable ingredient in confectionery like gummy candies and fruit fillings for baked goods. It can also be used in dairy products like yogurt for improved texture and stability.
• Cost-Effective Solution:Purchasing pectin powder in bulk from Healan provides a cost-effective option for food manufacturers with high production volumes.
• Improved Shelf Life:Pectin powder helps bind water in food products, leading to a longer shelf life and reduced spoilage. This translates to less waste and greater profitability.

Pectin Powder vs. Similar Ingredients.

While we have other texture enhancers available, pectin powder offers several advantages:

• Superior Gelling Power:Compared to gelatine which requires refrigeration, pectin powder sets at room temperature, providing greater flexibility in storage and distribution.
• Natural Choice:Unlike modified starches, pectin powder avoids the use of chemical modifications and aligns with clean-label preferences.
• Acidity Tolerance:Unlike some thickeners, pectin powder works effectively across a broad range of pH levels, making it suitable for various fruit-based applications.
• Consistent Quality:Bulk pectin powder ensures uniformity in texture and gel strength, important for maintaining high-quality products across large batches.
• Versatility:Ideal for a wide variety of applications, pectin is used in fruit preserves, confections, savoury sauces and even dairy, allowing for flexible product development.
• Enhanced Stability:Helps to stabilise and thicken products, preventing separation and ensuring consistent texture throughout the shelf life of your products.

We are your trusted partner for high-quality thickening agents. We provide a wide range of thickening agents to meet the diverse needs of food manufacturers, e.g thickening agents for sauces, gravy and stews. Our products are designed to enhance the texture, stability, and overall quality of your food products.

We pride ourselves on delivering premium thickening agents that are sourced from the finest raw materials. Our extensive product range includes natural gums, starches, and proteins, ensuring that you find the perfect thickening agent for your specific application.

So let’s take a look at what we can provide and why thickening agents are crucial in the manufacture of food and beverage applications.

Our Product Range includes…

• Xanthan Gum: Ideal for sauces, dressings, and gluten-free baking
• Guar Gum: Perfect for dairy products, soups, and sauces
• Pectin: Commonly used in jams, jellies, and fruit preparations
• Modified Starches: Suitable for a variety of processed foods

Benefits of Using Thickening Agents

Food manufacturers use thickening agents for several reasons:

1. Improved Texture: Thickening agents help achieve the desired consistency in food products, making them more appealing to consumers.
2. Enhanced Stability: They prevent the separation of ingredients, ensuring a uniform product throughout its shelf life.
3. Increased Viscosity: Thickening agents increase the viscosity of liquids, which is essential for products like sauces, soups, and gravies.
4. Cost-Effective: Using thickening agents can be more economical than other methods of achieving the desired texture and stability.

Thickening agents are essential in the food industry for several reasons:

• Consistency and Mouthfeel: They provide the right consistency and mouthfeel, which are crucial for consumer satisfaction. For example, a sauce that is too runny or a pudding that is too thick can negatively impact the eating experience.
• Product Stability: They help maintain the stability of emulsions and suspensions, preventing ingredients from separating over time. This is particularly important for products like salad dressings and dairy-based beverages.
• Nutritional Benefits: Some thickening agents, such as dietary fibers, can add nutritional value to food products. They can help improve digestive health and provide a source of soluble fiber.
• Versatility: Thickening agents can be used in a wide range of food products, from baked goods to beverages, making them a versatile ingredient in food manufacturing.

July sees the return of Ice Cream month, so we explored trends, the history of ice cream, and recommended ingredients to achieve the ultimate taste and texture.

Did you know that our favourite frozen sweet treat might not be so European after all?! Early evidence suggests that the Chinese were first on the scene in the Tang period (A.D 618-907). King Tang employed 94 Ice Men to keep him in steady supply. Since then, various techniques for utilising ice have been discovered, and frozen treats gradually made their way across the world. Today we can thank the Italians for their sorbets and gelato, and each continent seems to have its own ice cream origin story, but it never would have been if not for the tastes of King Tan.

When it comes to trending flavours and formats, Speciality Food Magazine highlights:

Riding on the wings of this ‘new wave’ of interest in the classics are ice cream and desserts. Kantar reported a growth of 10% in the market during the 12 months to November 26, 2023, with the British Frozen Food Federation (BFFF) attributing this largely to the re-emerging trend of the ‘big night in’ as people continue to spend more on entertaining within the home, reserving trips to restaurants for special occasions.

There are two main areas of expansion within the ice cream market, a trip back in time to retro classics, especially from artisan producers, and the demand for plant-based and functional options – vegan, low sugar, lactose-free, and gluten-free.

Hydrocolloids are commonly used in ice cream applications for many reasons, including their ability to improve texture, stability, and overall mouthfeel.

• Helps to create a smooth and creamy texture by controlling the distribution of ice crystals and air bubbles
• Stabilising the mixture of fat and water
• Prevents ice crystals from forming
• Increases the viscosity of the ice cream before freezing
• Extends shelf life

Hydrocolloids commonly used in ice cream formulations are guar gum, carrageenan, locust bean gum, and xanthan gum. We can advise on combining these ingredients to tailor the texture, stability, and overall quality of your ice cream products to meet consumer demands.

Vegan cheese struggles to mimic traditional cheese’s texture and taste. Hydrocolloids like Agar and Carrageenan are key; Agar ensures firmness, Carrageenan aids creaminess and meltability. Manufacturers face challenges with texture, especially in sliced vegan cheese, where the right Carrageenan balance is essential for ideal consistency without affecting sliceability.

Vegan cheese sales have remained small, achieving a take-home value of £174m, accounting for 5% of the wider cheese category [Kantar 12 months to 4 Sept 2022]. In contrast, for the same period, milk alternatives were worth £531.2m, accounting for more than 15% of the wider milk category.* The Grocer 

But consumers would love to see the perfect vegan cheese and manufacturers have struggled to create products that hit the mark when it comes to plant-based cheeses. It appears to be difficult to match the texture and taste of popular cheese favourites and that’s something that still needs to be addressed.

Our NPD & Ingredient Technologist, Shristi Debnath, explores the problems manufacturers are facing and how hydrocolloid ingredients play a huge part in the development of vegan cheeses.

What ingredients would you recommend? Agar or Carrageenan for texture, they help create a firm texture in cheese products. However, Carrageenan has unique properties that make it particularly suitable for achieving a smooth and creamy texture in vegan cheese. Agar is also heat-resistant, making it suitable for applications where cheese needs to be melted or cooked without losing its shape.

The specific benefits? Plant-based milk alternatives provide the base for the cheese and contribute to its creamy texture. While Agar and Carrageenan provide firmness to the cheese, they also have the ability to melt when heated. This allows vegan cheese to achieve a smooth and creamy consistency when melted, making it suitable for various cooking applications such as pizza, grilled sandwiches, or pasta dishes.

What problems do you see manufacturers facing when it comes to Vegan cheese NPD? Problems such as achieving the right texture and meltability without the use of dairy products. Finding suitable emulsifiers and stabilisers to match the properties of dairy cheese can be difficult.  

In your opinion which format could be greatly improved? In my opinion, the vegan cheese format that could benefit from more development work is the sliced format. While there are many options available, achieving the perfect texture and meltability in sliced vegan cheese without compromising on taste and quality remains a challenge for many manufacturers. The amount of Carrageenan used in a vegan cheese recipe can vary depending on the desired texture and consistency. Too little Carrageenan may result in a softer cheese that is difficult to slice, while too much can make the cheese overly firm or gummy.

It’s a balance when creating these products and hydrocolloid ingredients are the key to success. We can help determine the right dosage and also which hydrocolloid would best suit your end application objectives.

We are taking a closer look at the recent concerns surrounding Carrageenan as an ingredient in pet food. Research has highlighted digestive issues with Carrageenan and how cats and dogs find it much harder to digest compared to humans. Carrageenan is a common food additive derived from red seaweed. It’s often used as a thickening agent and stabiliser in pet food. Some pet owners worry that carrageenan may cause gastrointestinal problems in pets, including vomiting and diarrhoea.

Manufacturers are now looking for alternatives as it’s been highlighted that Carrageenan might potentially cause digestive issues in pets.

Our pets are members of our families, and now more than ever, pet food brands are having to ‘humanise’ pet foods to make sure they are the best for our furry friends.

Brands will have to address this issue to meet consumer demand and make this visibility clear on packaging.

Pectin is often used as a thickener in cooking and baking. It is a natural polysaccharide (starch) product extracted from fruits and is commonly used as a natural thickening and setting/gelling agent that shouldn’t affect the taste or smell of your recipes.

Key benefits include: process tolerance, versatility and consumer friendliness.

A unique fibre found in fruits and vegetables, pectin produces high resistance gels is often used in combination with fruit and sugar in jam making, fruit compotes and marmalades, chutney, dairy, protein drinks and even personal beauty care.

Pectin is also a natural ingredient suitable for Vegans & Vegetarians, Gluten Free, Non-GMO, Halal, Kosher.

A soluble fibre which, when heated in the presence of liquid, pectin expands and turns into a gel, making it a great thickener. It also gels in your digestive tract after ingestion, a function that provides numerous health benefits.

More recently it’s been assisting in low-calorie foods, acting as a fat and/or sugar replacement – it’s a truly versitile option!

Function/Benefits:

• Supports sugar reduction
• Prevents syneresis/weeping
• Acid stable even at high temperatures
• Viscosifier for soft drinks
• Stabiliser for acid milk drinks
• Helps stabilise proteins
• Stabiliser and pH balancing (Beauty care)
• Security of supply
• Low MOQs
• NPD assistance

Using the power of your own brand, why not use our collagen powder to add value to your product offering? Collagen is high profile in the health sector right now and it’s never been a better time to offer this functional ingredient as an added benefit.

Collagen hydrolysate has been shown to have a favourable effect on skin, hair, bones, and joints. This protective effect brought about by higher dosages of collagen hydrolysate in joint and bone health is a key valuable product benefit. Furthermore, its functional properties clearly establish collagen as a link between nutrition, wellness, and beauty, another market sector destined for enormous growth according to market researchers.

The body’s natural production of collagen slows as we get older, reducing elasticity and beginning the visual signs of aging. Hydrolysed collagen is made of the same amino acids as collagen within your skin naturally but they’re in much shorter chains so are more easily absorbed.

Hydrolysed collagen is characterised by its excellent bioavailability and contains almost three times the amount of proline and glycine present in other proteins, thus providing the precise and selective supply of the building blocks necessary for the synthesis of the cartilage matrix.

It is readily soluble in cold water, does not gel in highly concentrated solutions at normal processing temperatures, has a low viscosity, and is easily mixed into other products. It also has no influence on the sensory properties of the finished product.

Studies show that taking collagen supplements for several months can improve skin elasticity, (i.e. wrinkles and roughness) as well as signs of aging.

Food and nutritional supplements containing collagen are an ideal way to deliver and improve the supply of protein to the entire body.

More protein, less calories is just the start of the benefits that collagen brings to food and beverage products. Plus, thanks to its water-binding properties, collagen can contribute to more cost-effective production processes while also improving the texture of the final products. We provide different grades of collagen, together with different dispersibilities and functions within products, all to suit your needs.

Collagen suitable for use as a food supplement.

Collagen hydrolysate is readily soluble in cold water, does not gel in highly concentrated solutions at normal processing temperatures, has a low viscosity, and is easily mixed into other products. It also has little influence on the sensory properties of the finished product.

Interested in samples of hydrolysed collagen powder?

Contact us now Tel: +44 (0) 1430 801021 or email sales@healan.com