How Calcium Fortification Can Set Your Food Brand Apart

The American diet has changed over the past 100 years. We are consuming more processed foods and fewer vegetables, fruits, and whole grains. However, despite eschewing many natural sources of vital nutrients in favor of processed foods, Americans are aware of the need for vitamins and minerals for their health and wellness.

 

Fortified foods—items with added vitamins or minerals to improve their nutritional value—support consumers in these choices. Delavau Food Partners recently conducted a consumer survey (1,045 respondents) focused on attitudes about fortified foods. Topline findings include:

80% make a conscious choice to incorporate vitamins or minerals in their diets

Over 80% expressed interest in purchasing and learning more about fortified foods

29% would choose a whole grain bread fortified with calcium over any other option for a sandwich roll

37% ranked chocolate as their preferred delivery system for calcium, over popular supplement forms like chewable tablets

 

These findings suggest that consumer interest in fortified foods is strong, and room remains in the market for new applications.

Why Calcium?

Many Americans don’t get enough calcium, even though 93 percent are aware of the nutrient as important to human health. The National Health and Nutrition Examination Survey estimates that males aged nine to 13 and over 70 and females aged nine to 18 and over 50 show an inadequacy in calcium consumption.

 

For most Americans, the primary source of calcium in the diet is dairy. However, as much as 65 percent of the world population has some level of lactose intolerance as adults, according to the National Institutes of Health. Delavau research shows that calcium is the third most popular nutrient that people believe they need more of in their diets. This combination of widespread dairy intolerance and consumer awareness of the issue makes calcium uniquely desirable in fortified foods.


Four Opportunities in Calcium-fortified Foods

Quick-service sandwich roll. Add a glass-of-milk level of calcium to a 6-inch sandwich roll for a dose of calcium in a quick-service lunch without sensory changes.

 

Whole grain packaged bread. Attain an excellent level of calcium—25% daily value—in just two slices of whole grain bread.

 

Snack bars. Increase nutrient content in snack bars by fortifying chocolate coatings or inclusions with calcium.

 

Tortillas. Deliver 20% of the daily value of calcium in just one tortilla.

 

To learn more about Delavau’s consumer research on fortified foods, download our white paper on calcium fortification here.


Calcium Fortification for Brand Differentiation

Fortifying applications with calcium helps baking, snack, and confectionery brands stand out with health-conscious consumers. Delavau’s patented Accent™ technology fortifies baked goods, snacks, chocolate, and compound coatings with glass-of-milk levels of calcium, while maintaining the desirable eating experience consumers expect from these applications.

 

For food processing or foodservice brands, Delavau’s technology and ingredients can deliver benefits ranging from extending the eating qualities of a bun or biscuit over a longer time to adding a glass-of-milk level of calcium to a sandwich roll, flatbread, or pita. Adding a fortified application to the product line or menu can attract new customers to the brand or make a restaurant appealing to a wider swath of the market, including families with specific dietary needs.

 

For more information on the capabilities of our Accent technology, download our information sheet on calcium fortification here.

Fortification Formulation

Delavau’s Accent calcium fortification technology delivers a high dose of calcium while retaining the desirable eating experience consumers expect from their baked goods and snacks. Delavau’s formulation expertise, combined with our Accent technology, makes it easier to incorporate calcium without affecting the eating experience.

 

Delavau’s Accent technology delivers these results without adding cost, providing formulators and marketers with flexibility to improve claims in snacks and baked goods. By developing a deep understanding of your desired product outcome and manufacturing environment, Delavau helps create solutions uniquely tailored to your operating conditions and performance needs.

 

For more information on how Delavau’s Accent technology can help differentiate your brand, reach out using the contact form below or call 215-671-1400.

Chocolate Becomes Delivery Vehicle for Calcium, Other Minerals

With  Accent™ Fortification Technology, Delavau makes more room for protein, fiber in applications

 

For decades, Delavau has been relied upon as a premier supplier of calcium solutions and ingredients to major nutraceutical, pharmaceutical, and food brands. Now, it’s bringing its calcium expertise and patented Accent™ fortification technology to chocolate, compound coatings, and inclusions for bars, baked goods, snacks, and confections.

 

“Our patented calcium fortification technology creates a chocolate or compound coating that delivers the same amount of calcium as a serving of milk, while maintaining the eating experience of the chocolate,” Delavau Vice President and General Manager Jeff Billig said. “We’ve been very pleased by the initial feedback from experts in the chocolate market who’ve been surprised to find that we’re able to incorporate this level of calcium in a chocolate or compound coating without negatively impacting the sensory experience.”

 

The application opportunities for calcium-fortified chocolate extend across industry segments, with particular excitement around its potential for snacks, meal replacement bars, and baked goods, especially those seeking to increase fiber or protein in the formulations.

 

“By bringing the calcium out of the base of the bar and incorporating it, instead, in the chocolate, compound coating, or inclusion, it creates an opportunity to add even more of the ingredients that consumers demand, such as protein or fiber,” Billig said. “The technology also delivers this result without adding cost, providing formulators and marketers with a lot of flexibility to improve claims in bars and snacks, while maintaining calcium levels in a cost-effective manner.”

 

In addition to allowing for the incorporation of on-trend ingredients at greater levels, calcium-fortified chocolate can provide a good or excellent source of calcium in dairy-free applications, a particular draw for consumers who can’t or choose not to consume dairy products.

 

“Calcium plays a significant role in growth, development, and lifelong health. With Accent fortification technology, Delavau helps our food brand partners to bring high levels of calcium to consumers in a variety of foods, from meal replacement bars and snacks to breads and frozen desserts,” Billig said.

 

In addition to Delavau’s calcium fortification capabilities, the company recently received a new patent expanding its technology to other minerals, creating even more opportunities for fortification in the future.

 

For more information on Delavau’s fortification technologies for chocolate, baked goods, snacks, and more, get in touch.

 

Delavau
Building on decades of nutritional expertise, Delavau makes it possible for major foodservice and consumer brands to improve the eating experience, nutrition, and shelf life of baked goods, snacks, and sweets. Delavau offers both turnkey and custom solutions for cost-in-use improvement, clean label ESL, calcium and vitamin D fortification, improved dough performance, and deliberate texture design.

 

DelavauFood.com

Encore and Accent: Freshness and Fortification Solutions

Patented calcium and enzyme-based technologies improve labels and experience


For over 150 years, Delavau has been relied upon as a premier supplier of food, pharmaceutical, and nutritional technologies to major nutraceutical, pharmaceutical, and food brands. Based on the substantial growth of its food division over the past decade, Delavau has branded its food business unit as “Delavau Food Partners,” through which it focuses on clean label, freshness, and fortification solutions for foodservice and food manufacturing companies.


“If you’ve grabbed a donut or a bagel on your morning coffee run or had a sandwich for lunch, there’s a good chance Delavau’s solutions were part of those experiences,” Delavau Vice President and General Manager Jeff Billig said. “Major food brands rely on our freshness, fortification, and clean label solutions and, as our food business has grown, it was important to update our food business with a brand of its own that better represents our industry focus.”


In addition to branding its food business independently, Delavau Food Partners is also introducing its most recent freshness and fortification technologies, Encore™ and Accent™.


“Encore is an approach to freshness technology, through which we’re able to provide both turnkey and custom solutions for extending the shelf life and eating experience of fresh and packaged foods by optimizing the use level of functional ingredients,” Billig said. “With Encore, brands are able to extend the shelf life without compromising the eating experience. This approach applies to shelf stable and fresh baked goods in both the bread and sweet good categories.”


In addition to improving eating experiences with Encore, Delavau has been improving the nutrition of foods, including chocolate, with its Accent fortification platform.


“Our patented calcium fortification technology allows formulators to incorporate good, excellent, and glass-of-milk levels of calcium into bakery and confectionery applications. In confectionery, the incorporation of the calcium into the chocolate coating or compound coating creates much needed room within a nutritional bar, allowing for the addition of more fiber or protein. For active nutrition and snack bars in particular, it’s a fantastic way to bolster needed nutrients without interfering with the sensory experience,” Billig said.


Delavau’s Accent technology also supports calcium and vitamin D fortification in bakery in both sweet goods and breads. For example, the addition of calcium to chocolate chips creates the ability to easily add this much-needed nutrient to a muffin or cookie.


“In the highly competitive bread segment, imagine being able to offer a bread with the same amount of calcium as a glass of milk; it’s quite an opportunity for a brand to set itself apart, especially as parents continue to seek nutrient-dense foods for their families,” Billig said.


In addition to freshness and fortification solutions, food brands have been turning to Delavau to displace scrutinized ingredients with clean label alternatives that consumers prefer, while upholding the eating experience that people expect.


“We know that food brands face a significant challenge; creating cost-conscious, good-for-you foods that taste like people expect them to taste is no small feat,” Billig said. “By delivering clean label solutions for smarter cost-in-use, fresher experiences, and better nutrition, we help food brands address these challenges in a way that answers both consumer demand and business goals.”

 


Delavau

Building on over 150 years of nutritional expertise, Delavau makes it possible for major foodservice and consumer brands to improve the eating experience, nutrition, and shelf life of baked goods, snacks, and sweets. Delavau offers both turnkey and custom solutions for cost-in-use improvement, clean label ESL, calcium and vitamin D fortification, improved dough performance, and deliberate texture design.

Bridging the Gap Between Indulgence and Health

As consumers seek foods that bridge the gap between indulgence and healthfulness, food brands are responding with snacks, supplements, and everyday enjoyables that taste good and are good for you.

 

Chocolate has been reported to boost alertness, serve as a good delivery system for probiotics, and, of course, taste good. With Delavau’s patented Accent™ calcium fortification technology, milk or dark chocolate coatings and solids can be a preferred delivery system for calcium, as well.

 

With morning meals and snack times remaining primary eating occasions for foods boasting nutrient-dense claims, incorporating calcium into the chocolate coating of a bar or chocolate inclusions in a muffin, cereal, or snack can be a great opportunity for brands. In addition to the indulgent appeal that chocolate adds to snacks and treats, as a delivery system for calcium, it leaves room for additional fiber and other desirable nutrients to be incorporated into the formulation.

 

For more information on Delavau’s calcium fortification technology for chocolate, get in touch.