High performance GRINDSTED Xanthan Doing more with less in Culinary. September 2010, Culinary, Global, Division Enablers

Transcription

1 High performance GRINDSTED Xanthan Doing more with less in Culinary September 2010, Culinary, Global, Division Enablers

2 Outline 1 Are you using the right Xanthan? 2 High performance GRINDSTED Xanthan SAV 3 Application tests 4 Cost-in-use calculations Page 2

3 Different Xanthan gum available Are you using the right Xanthan gum? Danisco products Chinese Xanthan gum Western European Xanthan gum GRINDSTED Xanthan 80 High performing Xanthan gum GRINDSTED Xanthan SAV-SH NEW GRINDSTED Xanthan SAV-FH GRINDSTED Xanthan SAV-ED Functionality Production robustness Cost-in-use Supply chain flexibility GRINDSTED Xanthan SAV-SH SOFT Sustainability Page 3

4 Why are these parameters important? Functionality Production robustness With ingredients designed for culinary application, benefit from optimized mouthfeel, taste and texture, synergy with other hydrocolloids. Improved product quality Reduced time to market Cost-in-use Avoid batch variations and failed production batches increase the robustness of your processes Supply chain flexibility Keep the overall cost as low as possible taking all of the above parameters into consideration Sustainability Ensuring a flexible and reliable supply chain is key in building a customer relationship A way to reach your sustainability goals related to CO2 emission is simple by doing more with less Page 4

5 What is unique about the new high performance GRINDSTED Xanthan range? Danisco capabilities Application knowledge Ingredients knowledge Patent pending Xanthan technology Improved and constant functionality designed for your applications To do more with less Higher efficiency 20-30% lower dosage Replace your existing Xanthan with high performance GRINDSTED Xanthan SAV Improved product quality Performance consistency Page 5

6 Performance versus Chinese and Western Xanthan: reduced dosage by 20-30% Suspension power (neutral ph) Improved performance 1.0 Suspension power Viscosity Temperature stability Enhanced synergy effect with 0.5 Suspension power (low ph) 0.0 LBG gelling Guar gum viscosity Synergy with LBG (neutral ph) Synergy with guar Stable viscosity and suspension power across a wide range of ph levels and temperatures Synergy with LBG (low ph) High performance xanthan Standard market xanthan Chinese xanthan Page 6

7 GRINDSTED Xanthan SAV is designed to fit your application and needs to texture Your mixing facilities Need Product Standard mixing orstandard hydration premixing GRINDSTED Xanthan SAV-SH High stirring or pre-mixing Very fast hydration (instant use) GRINDSTED Xanthan SAV-FH Poor stirring conditions Easy dispersion, GRINDSTED Xanthan SAV-ED (no lump, no dust) Texture Need Product Natural mouthfeel Extra soft and smooth texture GRINDSTED Xanthan SAV-SH SOFT Standard hydration Page 7

8 High product quality and functionality robustness Culinary oriented analysis Neutral Low ph Synergy Your benefit Safe and consistent quality with no batch variations Your gain Reduce your quality controls and use your resources on something else Page 8

9 Application area functionality test Dressing Application Concepts Italian dressing Improve the suspension or thickening power Vinaigrette (1:1 replacement) Thousand Island Sauces Others Béarnaise Asian 20-30% dosage reduction, Mayonnaise a cost saving opportunity Ketchup Page 9

10 Reference Italian dressing Reduced dosage Improved product quality Improved suspension with GRINDSTED Xanthan SAV or Reduced dosage by 20-30% without changing the mouthfeel a cost saving opportunity Production robustness Storage test - 15 days at room temperature 0.3% 0.2% 0.3% Standard GRINDSTED Xanthan SAV-SH Western Xanthan Page 10

11 Reference Vinaigrette dressing (22% oil) Reduced dosage Improved product quality Improved suspension with GRINDSTED Xanthan SAV or Reduced dosage by 20-30% without changing the mouthfeel a cost saving opportunity Production robustness Storage test - 15 days at room temperature 0.3% Standard Western Xanthan 0.2% 0.3% GRINDSTED Xanthan SAV-SH Page 11

12 Thousand Island dressing Reference Increased viscosity with GRINDSTED Xanthan SAV or Initial viscosity 20 C Viscosity 24h, 5 C 800 Viscosity (Pa.s) Production robustness Viscosity 24h, 20 C 1000 Reduced dosage by 20-30% without changing the mouthfeel a cost saving opportunity If guar gum is already used then benefit from the enhanced thickening synergy effect Reduced dosage Viscosity Marketmeasurement Xanthan (0,15%) 0.15% Standard Western Xanthan GRINDSTED Xanthan SAV-SH (0,113%) 0.11% GRINDSTED Xanthan SAV-SH Page 12

13 Sauce Béarnaise Reference Viscosity at 20ºC Increased viscosity with GRINDSTED Xanthan SAV or 18'000 Reduced dosage by 20-30% without changing the mouthfeel a cost saving opportunity 14'000 Production robustness Reduced dosage Viscosity at 5ºC 16'000 Viscosity (mpa.s) If guar gum or LBG is already used then benefit from the enhanced thickening or gelling synergy effect Improved product quality 12'000 10'000 8'000 6'000 4'000 2'000 - Xanthan 80 TSF-7014 (?) Viscosity measurement 0.3% Standard Western Xanthan 0.3% TSF-7014 (15%) 0.23% GRINDSTED Xanthan SAV-SH Page 13

14 Asian sauce Reference Increased viscosity with GRINDSTED Xanthan SAV or If guar gum is already used then benefit from the enhanced thickening synergy effect Production robustness Reduced dosage 80'000 70'000 60'000 Viscosity (cp) Reduced dosage by 20-30% without changing the mouthfeel a cost saving opportunity Improved product quality 50'000 40'000 30'000 20'000 10'000 - Viscosity measurement 1 0.4% Standard blend Xanthan and guar gum 2 0.4% 5 0.3% New blend with GRINDSTED Xanthan SAV-SH and guar gum Page 14

15 Reference Mayonnaise (50% oil) 300 Increased viscosity with GRINDSTED Xanthan SAV If guar gum or LBG is already used then benefit from the enhanced thickening or gelling synergy effect Production robustness Initial viscosity 20 C Reduced dosage Viscosity 24h, 20 C 250 Viscosity (Pa) Reduce dosage by 20-30% and obtain the same viscosity, stability and texture a cost saving opportunity Improved product quality System with market xanthan System with GRINDSTED Viscosity measurement (0,3%) Xanthan SAV-SH (0,3%) 0.3% Standard blend Xanthan and guar gum 0.3% System with GRINDSTED Xanthan SAV-SH (0,25%) 0.25% New blend with GRINDSTED Xanthan SAV-SH and guar gum Page 15

16 Reference Ketchup Improved product quality Reduced dosage 300'000 Increased viscosity with GRINDSTED Xanthan SAV or If guar gum is already used then benefit from the enhanced thickening synergy effect 200'000 Viscosity (cp) Reduce dosage by 20-30% while maintaining the same viscosity and texture a cost saving opportunity 250' ' '000 Production robustness 50'000 - Viscosity measurement 0,4% Standard 0,4% New blend New blend with blend Xanthan and Xanthan SAV-HS 20% dosage 0.4% guar gum 0.4%and guar gum 0.3% reduction Standard blend Xanthan and guar gum New blend with GRINDSTED Xanthan SAV-SH and guar gum Page 16

17 Cost-in-use calculation in EUR Current Xanthan solution Cost-in-use calculation Volume Yearly consumption of Xanthan Dosage Xanthan LBG or Guar Price Xanthan LBG or Guar Cost-in-use Final product Cost of Xanthan 20 MT/year 0.30% 0.00% 6.00 EUR/kg 7.00 EUR/kg Cost index = EUR/100 kg 120'000 EUR/year GRINDSTED Xanthan SAV - doing more with less Volume Yearly consumption of Xanthan Dosage Reduce your dosage by GRINDSTED Xanthan SAV LBG or Guar Fill-up ingredient Price GRINDSTED Xanthan SAV LBG or Guar Fill-up ingredient 15 MT/year 25% 0.23% 0.00% 0.08% 6.50 EUR/kg 7.00 EUR/kg 0.00 EUR/kg Cost index = Cost in use Final product Cost of Xanthan 1.46 EUR/100 kg 97'500 EUR/year 81 Cost sa ving 19% 22'500 EUR/year Page 17

18 Cost-in-use calculation in USD Current Xanthan solution Cost-in-use calculation Volume Yearly consumption of Xanthan Dosage Xanthan LBG or Guar Price Xanthan LBG or Guar Cost-in-use Final product Cost of Xanthan 50'000 lbs/year 0.30% 0.00% 3.50 USD/lbs 4.10 USD/lbs Cost index = USD/100 lbs 175'000 USD/year GRINDSTED Xanthan SAV - doing more with less Volume Yearly consumption of Xanthan Dosage Reduce your dosage by GRINDSTED Xanthan SAV LBG or Guar Fill-up ingredient Price GRINDSTED Xanthan SAV LBG or Guar Fill-up ingredient 37'500 lbs/year 25% 0.23% 0.00% 0.08% 3.95 USD/lbs 4.10 USD/lbs 0.00 USD/lbs Cost index = Cost in use Final product Cost of Xanthan 0.89 USD/100 lbs 148'125 USD/year 85 Cost saving 15% 26'875 USD/year Page 18

19 Cost-in-use Cost per kilo Cost-in-use Pain in production Chinese Xanthan Standard Western Xanthan low medium medium medium high medium GRINDSTED Xanthan SAV medium low low Product features High performance and synergy effect with galactomannans Constant quality Functionality robustness Designed to fit your production and needs in terms of texture Your benefits Your gains Reduced dosage of Xanthan & galactomannans Use less and reduce stock Overall cost saving No need for time consuming batch test Increased process robustness Easy to implement Page 19

20 Why spend time on reformulation now? The resource needed to test GRINDSTED Xanthan SAV is quickly regained Reduced quality controls No batch variations Trouble free production Faster to market innovation Resource needed Reformulation due to batch variation Reformulation with GRINDSTED Xanthan SAV Delayed QC test Production failure Production failure Delayed QC test Time Page 20

21 Benefit from GRINDSTED Xanthan SAV Do more with less! Product features Your benefits Strong thickening and suspension power at low concentrations 20-30% dosage reduction Outstanding synergistic properties with LGB and guar gum Unchanged mouthfeel High and constant quality Production robustness Broad range designed to fit your needs only supplied by Danisco Easy handling Documented product Technical service support Reduced stock No need for time consuming QC test Your gains Improved product quality Cost saving Supply chain flexibility A step in the right direction to reach your sustainability goals Reduce CO2 Safety stock Page 21

22 Appendix extra slides Slide 23: Showing that the mouth feel is unchanged by lowering the viscosity Slide 24: Showing how you can get more out of your synergy with other hydrocolloids Slide 25-26: Quantifying the saving of reducing the QC test Slide 27: Showing our technical service package Slide 28: Showing that despite Danisco is the only supplier our customers can rely on our supply chain flexibility and that we are open to make price agreements Slide 28-29: Showing how doing more with less can contribute to sustainability

23 High performance with unchanged mouthfeel Reduce the dosage by 20-30% with GRINDSTED Xanthan SAV Mouthfeel and pumpability remains unchanged Standard dosage GRINDSTED Xanthan SAV 30% reduced dosage GRINDSTED Xanthan SAV Viscosity Standard dosage Standard Xanthan Low Medium High (on the shelf) (when eating) (When pumping) Share rate Page 23

24 Xanthan s synergy with guar gum Get more out of your synergy Guar gum is a cheaper thickening agent than Xanthan Viscosity Enhanced synergy effect with GRINDSTED Xanthan SAV Standard Xanthan Guar gum blend Replace standard Xanthan with GRINDSTED Xanthan SAV 20-30% dosage reduction of GRINDSTED Xanthan SAV Page 24 and guar gum

25 Save on your quality controls in EUR Your quality con trols Resource spend on QC test Cost of man power Viscosity test Application test Reformulations on the production line /hour hours hours hours Your current Xanthan G RINDSTED Xan than SAV Amount of quality control tests Number of viscosity test Number of application test Reformulations Amount of quality control tests Number of viscosity test Number of application test Reformulations 0 per year 0 per year 0 per year Cost of quality controls Application test Viscosity test Reformulation cost Total cost Cost of quality controls Application test Viscosity test Reformulation cost Total cost 20 per year 5 per year 5 per year /year Quality control saving /year 4500 /year Page 25

26 Save on your quality controls in USD Your quality con trols Resource spend on QC test Cost of man power Viscosity test Application test Reformulations on the production line USD/hour hours hours hours Your current Xanthan G RINDSTED Xan than SAV Amount of quality control tests Number of viscosity test Number of application test Reformulations Amount of quality control tests Number of viscosity test Number of application test Reformulations 0 per year 0 per year 0 per year Cost of quality controls Application test Viscosity test Reformulation cost Total cost Cost of quality controls Application test Viscosity test Reformulation cost Total cost 20 per year 5 per year 5 per year USD USD USD USD/year Quality control saving USD USD USD USD/year 4500 USD/year Page 26

27 Technical service Our capabilities Competent advice on ingredient functionality and interactions in culinary products State-of-the art application facilities Special analyses ensure all our solutions have the right functionality and mouthfeel Our assistance reflects local tastes and needs as well as global trends and new developments within culinary products, processes and legislative issues. We can help you Choosing the optimal ingredients for a specific formulation and process Designing formulations Trouble shooting Suggesting alternative processes and process parameters Page 27

28 Supply chain flexibility This high performance Xanthan is only supplied by Danisco Possibility to discuss price and supply chain flexibility agreements In case of supply problems on our high performance GRINDSTED Xanthan SAV range we can temporarily supply you with our standard GRINDSTED Xanthan range easy switch just a dosage increase If needed our application specialist will help you switch back to standard GRINDSTED Xanthan solutions Page 28

29 Reduce your CO2 emission to reach your sustainability goals By doing more with less, you contribute to CO2 savings Reduced CO2* emission from transport Optimised inventory Reduced packaging waste GRINDSTED Xanthan SAV is produced in France Chinese production is inefficient High energy use to produce 1MT Energy source not state of the art coal technology *CO2 emission = (shipment weight * distance) * emission factor (based on transportation method) Page 29

30 Sustainability calculation With a yearly consumption of 20MT of Xanthan by switching from Chinese Xanthan to GRINDSTED Xanthan SAV you reduce the CO2 emission generated from the production of Xanthan by approx 75% Standard Western Xanthan Annual consumption of Xanthan CO۲ produced / MT of Xanthan (estimate) MT/year kg/mt Chinese Xanthan ۲۰ ۳۰.۰۰۰ GRINDSTED Xanthan SAV ۲۰ ۱۵ ۱۰.۰۰۰ ۱۰.۰۰۰ Total CO ۲ emission a year Index kg/year ۶۰۰.۰۰۰ ۲۰۰.۰۰۰ ۱۵۰.۰۰۰ ۱۰۰ ۳۳ ۲۵ A reduced CO2 outlet by kg CO2 /year = the emission of 30 people* The impact on the overall sustainability goals is low, but using GRINDSTED Xanthan SAV is a step in the right direction Freight and handling savings are not included *One person approximately submits kg CO2 / year Page 30