Aluminium Legislation
European legislation, designed to reduce the aluminium content of food products, came into effect on 1 December 2012.
To meet the new guidelines, the formula of one major component of baking powder needs be adapted. This change will affect the way in which Zeelandia’s baking powders are formulated, including those in mixes for cakes, muffins and biscuits.
However, thanks to prompt investment in research and close cooperation with its suppliers, Zeelandia can guarantee that customers will not notice difference in either processing or end product quality.
“We accept the importance of the new legislation and endorse it fully,” states Michiel Bruschke, Zeelandia’s R&D Director.
“It was clearly in our own interests to anticipate the new guidelines, and we have devoted much time and energy to doing so. Zeelandia stands for reliability, both in terms of compliance with food legislation and the performance of our products.”
Aluminium acts as an inhibitor or ‘buffer’, which regulates the reaction between the acid and the base to ensure that the CO2 is released at the right moment and in the right quantity. There are several different formulations of SAPP, each of which accounts for a different degree of ‘delay’ in the chemical reaction. It is therefore possible to control the rising process with great accuracy.
The reduced quantity of aluminium in SAPP may seem a very slight change, but the consequences for Zeelandia are far-reaching.
“We have some three hundred recipes which include SAPP,” states Bruschke. “They range from baking powders to ready-made mixes for cakes, muffins, scones and biscuits. We have had to examine every individual recipe to determine how the new SAPP formula is likely to affect the rising and baking process. Had we not done so promptly and thoroughly, we would likely have had to face complaints from dissatisfied customers.”
By involving its suppliers at the earliest possible stage, Zeelandia was quickly able to obtain samples of the reformulated SAPP. “We then knew exactly what would be available after the legislation came into effect. This was also a process of joint knowledge development. Our suppliers are experts in the production of SAPP, but not necessarily in its actual use.
They generally test the action of their SAPP in the test tube, not the oven. Their standard tests are not entirely representative of the way in which our products are used. Our added value is that we know exactly how the SAPP should be combined with other ingredients to make up a product with specific baking properties. That knowledge enables us to offer our suppliers extremely useful feedback.”
The overall challenge for Zeelandia was to ensure that bakers should not be able to notice any difference in the end product despite the reformulation of one key ingredient of its baking powders. “There must be a seamless transition in every respect,” says Bruschke, “but we have also been keen to avoid changes to our declaration. This is yet another way in which we save our customers time, trouble and expense.”
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