Page 38 - Food&Drink Magazine August 2019

INGREDIENTS
Beefing up performance
A S Harrison & Co has been providing specialised raw materials for almost 100 years, with its Performance Ingredients division offering a broad range of food products including beef powder.
NINETY-SIX years ago, Arthur Stanley Harrison started a company to supply specialised raw materials to the Australian market. Today, A S Harrison & Co has multiplied its offering far beyond its original capabilities to build a broad portfolio
of food products including bakery, prepared foods, meat, poultry, confectionery, health and wellbeing foods and nutraceuticals.
According to A S Harrison &
Co, it is a leading beef powder supplier to the Australian food sector, ensuring full traceability back to the farm. Its beef powders have no added preservatives, HPV, soy or msg.
A S Harrison & Co Performance Ingredients GM, Tony Bianchini, says the company takes its ingredient integrity and quality “very seriously”.
“Our stringent procedures and quality control standards assure that the product is always of high quality and within specification. Our product management capability includes product sourcing, tailoring products to customer specifications, warehousing and distribution. We can also
provide technical advice, product innovation and insights on global trends.
“With warehouses located throughout Australia and New Zealand, we operate under strict HACCP management systems and allergen guidelines,” Bianchini says.
The company is about to open its first Customer Engagement Laboratory (CEL) in Sydney. The lab is designed to support customer engagement with A S Harrison & Co’s raw material portfolio. It will be a valuable hub for product demonstration, training and video conferencing, extending itself to A S Harrison & Co customers, Bianchini says. ✷
Stabilising the plant-based trend
DuPont Nutrition & Biosciences has released a new stabiliser for vegan and plant-based beverages.
THE rapid growth of the health and wellness sector has brought other trends to the fore. Consumers are now looking at sustainability and engaging in more ethical decision making when choosing what to eat and drink.
In response, DuPont Nutrition & Biosciences has released a new stabiliser for vegan and plant-based beverages – GRINDSTED Gellan VEG200. The Gellan gum has been developed to meet increasing need in alternative dairy and protein spaces.
Since 2014, the number of vegan products on the market has increased by 35 per cent, with beverages one of the highest growing categories, DuPont says.
“With six out of 10 American consumers increasing their consumption of plant-based foods and beverages, ‘alternatives’ are becoming mainstream.”
DuPont commissioned research found more than half
the respondents said eating more plant-based foods made them feel healthier. It also found three out of four millennials are willing to spend more on ethical products.
DuPont Nutrition & Biosciences Senior Scientist, Lise Stouby says, “The numbers indicate this shift to plant- based diet is a permanent fixture in consumers’ lives.”
GRINDSTED Gellan VEG200 is vegan and plant-based friendly, produced by bacteria during fermentation. It is a natural solution, based on renewable bio-based raw materials that has no impact on flavour and minimal effect on mouthfeel.
It also has a low environmental footprint considering functionality with
the Sustainability Development Goals.
The bacteria is Sphingomonas elodea, which is run through an industrial fermentation process, duplicating what happens in nature. It is similar to other stabilisers on the market such as xanthan gum. It can be used in dairy alternatives like oat and almond milk as well as other plant-based beverages. ✷
38 | Food&Drink business | August 2019 | www.foodanddrinkbusiness.com.au