A disaccharide derived from sucrose, and a natural constituent of honey and sugar cane, for example, with a smooth sweetness profile similar to that of sugar, has achieved GRAS notification from the U.S. Food and Drug Administration (FDA). Palatinose™, providing the body with long-lasting energy in the form of glucose and therefore highly suitable for use in energy, sports and wellness drinks, as well as in cereal and nutritional bars, was granted GRAS status in March 2006. Palatinose has the same calorie content as sugar, is tooth-friendly and has a low glycemic effect. Palatinit of America Inc., Olaf Weitz 973-539-6644, ext. 306, olaf.weitz@palatinit.com, www.palatinit.com
Ingredients á la Carte
Natural raw materials answer technological demands and functional requirements à la carte. Alfred L. Wolff offers food processors a wide variety of natural materials for quality results, including acacia gum (Gum Arabic), a traditional additive for confectionery, beverage and other applications; licorice extract, an unmatched flavoring ingredient for candies and many other food or pharma products; honey, organic honey and organic agave juice whenever natural sweetness is required; the prebiotic function of Quick Fibre™—water-soluble acacia dietary fiber; and guar and locust bean gum, xanthan, agar-agar and carrageenan. Confectionery Performers include Quick Coat™ (sugar and sugar-free), Quick Shine™, Quick Lac™, Quick Glanz™, Quick Oil™, each one providing a specific processing functionality in the production of confectioneries; Quick Chew™ fits in vegetarian sweets, as well as kosher and halal products. Alfred L. Wolff, abenech@alwolff.de, www.alwolff.com
Products for Performance
Cost-effective sources of calcium, magnesium, potassium and phosphorus fortification for a wide range of applications are available from ICL Performance Products LP, formerly Astaris LLC. These mineral-rich functional phosphates enable processors to develop products with a higher daily value (DV) of calcium without compromising appearance or taste. Mag-nificent® source of magnesium is compatible with other ingredients leading to improved flavor and stability—especially heart-healthy soy-based ingredients. For products where potassium is desired, there are numerous choices of multi-functional potassium salts. ICL phosphate-based solutions also are functional in stabilizing other nutritional fortifiers such as vitamins and essential fats. ICL Performance Products LP, Barbara B. Heidolph, 314-983-7940, barbara.heidolph@icl-pplp.com
Finding Your Balance
Balancing a formulation can be complicated. PURAC makes it easy, with lactic acid, lactates and GDL that provide important benefits—flavor enhancement, shelflife, pH regulation and improved food safety. Whether in sauces, dressings, soups, meat and poultry or ready-to-eat meals, PURAC is the right choice to help balance your formulations. PURAC America, Eva Dratwa, 847-634-6330, ext. 219, www.purac.com
Savory Alternatives
Although salt is required for the human body, experts agree over-consumption of sodium can lead to health risks like high blood pressure, strokes, heart attacks, high cholesterol, etc. Savoury Systems International Inc. (SSI) recently expanded its line of salt replacers, allowing for a lower sodium count in prepared and processed foods by eliminating a percentage of salt without decreasing flavor. SSI is a specialized flavor ingredient company offering yeast extracts, savory topnotes, HVPs and custom products. Product lines consist of kosher, halal, non-GMO, and organic-compliant products, as well as Savorganic, a line of certified organic yeast extracts in both powder and liquid forms. Savoury Systems, 908-534-6621, www.savourysystems.com
Creative Foods Consumers Crave
From “Concept to Consumer:” At IFT 2006, Cargill will show how it helps customers translate market trends and consumer insights into tasty, innovative product concepts that address unmet consumer needs. Cargill's booth will showcase great-tasting, consumer-driven prototypes in the baking, beverage, snack, cereal and dairy categories, including: Going with the grain: a high-fiber, whole-grain bun that meets consumer demands for fiber without affecting taste, texture or processability; Having your cake and eating it, too: reduced-calorie yellow cupcakes with no sugar added; Terrific tortillas: trans fat-free flour tortillas; and Smooth and smart for the heart: a cranberry pomegranate juice-based smoothie with heart-healthy ingredients that can help reduce cholesterol. IFT Booth #1939. Cargill, Lori Fligge, 952-742-2275, lori_fligge@cargill.com
Focus on Flavor
The focus of a recent flavor workshop was the confectionery industry. Held April 3rd at Bell Flavors and Fragrances, the workshop treated Bell sales representatives from the U.S., Canada and Mexico to a full day of technical training and tasting. These ongoing workshops are intended to give Bell sales reps valuable technical industry information, market overviews and new flavor trend ideas. Sales reps sampled a variety of confections showcasing new and unique flavors from around the world. These new flavor ideas will be presented to Bell customers all over North America in the next few weeks. Bell Flavors and Fragrances Inc., www.bellff.com
Colors on Parade
The world leader in caramel color now offers a broad spectrum of natural colors. Every day, more than 1.5 billion servings of food and beverages containing D.D. Williamson caramel color are consumed around the world. At the Association for Dressings & Sauces 2006 Technical Meeting in Austin, Texas, D.D. Williamson demonstrated new products, including Organic-Certified Class One Caramel Color for use in 100% organic soups and sauces, Organic Caramelized Rice Syrup for enhanced visual appeal in sauces and dressings, a visual display of the D.D. Williamson range of natural color offerings, including colorMaker™ blends, and gave away powdered caramel color sample jars. D.D. Williamson, 502-895-2438, info@ddwmson.com, www.ddwilliamson.com
Selecting Starches
A new brochure presents comprehensive information for selecting food starches. Compiled by experienced food technologists and published by National Starch Food Innovation, How to Choose Food Starches—Your Guide to Food Innovation helps food industry developers create new foods and improve existing ones. The 32-page guide presents tables listing common applications, National's recommended specialty starches, suggested usage levels for optimal performance, features and functions of the ingredient, and benefits relating to processing, function, shelflife and the consumer. A detailed table entitled “Characteristics of Specialty Food Starches” helps food developers find ingredients via base materials, processing criteria and consumer benefits. For a free copy of How to Choose Food Starches, contact National Starch Information Center, 800-797-4992, nscinquiry@ salessupport.com, www.foodinnovation.com
Blueberry Blues
Growing conditions this year have left food formulators high and dry when it comes to blueberries—high-priced and in short supply. TreeTop steps into the breach with its real fruit solution that tastes like real blueberries but costs considerably less. Extend or replace blueberries in recipes with apple pieces purees or juices that have the flavor, color and texture of real blueberries. IQF apple ingredients when used with IQF blueberries will take on the characteristics of the fruit, providing a cost-effective extender. TreeTop Ingredients, 508-698-1435, www.treetop.com
Trans-formations
Trans fats are found in products such as margarine, cakes, biscuits and crisps, and they come into being when oils and fats undergo partial hydrogenation. The aim of this process is to give the oils and fats melting properties that make products more appealing and palatable, but the trans fats it produces are unhealthy. New enzyme technology offers the possibility of obtaining these melting properties without (at the same time) producing harmful trans fats or damaging the environment, as occurs with chemical interesterification. Following up on the recommendations of nutrition experts with new legislation, the U.S. requires the content of trans fats must be stated on all product labeling; Denmark has effectively banned the use of partial hydrogenation by setting a low upper limit for the amount of trans fats in foods. Novozymes, USA, Yokima Cureton, 919-494-3201, yokc@novozymes.com
Coat Check?
New uses of Zein, a corn protein utilized to manufacture natural, edible coatings, will be a feature at the 2006 IFT Show. Zein and its derivatives can be used for the protection of food and confectionery products, food ingredients and nutraceuticals, with a particular focus on taste-masking and enteric coating for nutraceutical ingredients. Additionally, Zein can act as a protective barrier against moisture, heat, oxidation, bacterial attack, and decay. The only U.S.-based manufacturer of Zein products, Freeman Industries also supplies vitamin concentrates, citrus bioflavonoids and other unique edible ingredients for the food, nutraceutical, pharmaceutical, cosmetic and industrial markets worldwide. IFT Booth #740. Freeman Industries LLC, 814-961-2100, freeman@cyburban.com
Pure of Heart
Cognis Nutrition, a global supplier of health-enhancing ingredients, will demonstrate incorporating its range of ingredients into food and beverage applications at this year's IFT Show, June 24-28 in Orlando, Fla. In the spotlight will be Cognis' recently expanded line of Vegapure® ingredients, now generally recognized as safe (GRAS) for a broader range of foods and beverages; Vegapure phytosterols may help lower cholesterol with no affect on the food's sensory characteristics. Cognis recently introduced free sterol ground power and three new non-GM, IP-preserved sterols and sterol esters, all of which will be showcased at the show. IFT Booth #2971. Cognis Nutrition & Health, 800-673-3702, www.cognis.com
Aspartame Study
A new epidemiology study from the National Cancer Institute confirms previous study conclusions that there is no link between aspartame consumption and leukemias, lymphomas and brain tumors. The study evaluated over 500,000 men and women between the ages of 50 and 69 over a five-year period. The study confirms the findings of a recent 2005 report, “Review of Lymphatic and Hematopoietic Cancer Incidence Trends & Consumption of Aspartame.” Aspartame is composed of two amino acids, aspartic acid and phenylalanine, as the methyl ester. Amino acids are the building blocks of protein. Aspartic acid and phenylalanine are found naturally in protein-containing foods, including meats, grains and dairy products. Methyl esters also are found naturally in many foods such as fruits and vegetables and their juices. The body handles the components from aspartame in the same way it handles them when derived from other foods. www.aspartame.org
Crazy About Cranberries
Why rely on heavy fats and creams to enrich a recipe when you can jazz up the flavor with cranberry? Cranberries add color and spice while providing proven health effects. Already known for their antibacterial properties in the urinary tract and as a source of antioxidants, powerful agents against heart disease and some cancers, cranberries have been shown in a recent study to actually inhibit the metastasis of cancer cells. Low-fat, nutritious and boldly flavored, cranberries perk up recipes from entrées to desserts, and protect your health in the process. The Cranberry Institute, 800-295-4132, cinews@earthlink.net, www.cranberryinstitute.org
Tops for Flavor
An industry leader has announced the launch of a natural line of four fully cooked meat toppings: Italian sausage, seasoned ground beef, sliced Canadian-style bacon and pepperoni. Burke Corporation's NaturaSelect™ brand features products made from premium-quality, natural fresh pork and beef that are minimally processed, with no artificial ingredients. The pork and beef are raised without the use of antibiotics and with natural feeds. All products in this new line are fully cooked and quick-frozen to maintain freshness and shelflife. NaturaSelect products are ideal for menu applications and frozen prepared foods where a natural choice is important—pizza, pasta, appetizers, soups, sandwiches and casseroles. Burke Corporation, Liz Hertz, 515-382-3575, www.burkecorp.com
