Monthly Archives

August 2016

IFT News: Companies Shared News & Showcased New Products, Ingredients: Fiberstar Student Competition (Natural Product Insider)

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(Courtney Johnson )
August 3, 2016

Companies showcased new ingredients and products at the 2016 Institute of Food Technologists (IFT) Annual Meeting & Food Expo in Chicago, July 16-19, and attendees had the opportunity to experience trends in the industry.

 Product and Ingredient Launches

Carolina Innovative Food Ingredients (CIFI) launched four new ingredient brands and two other new products at IFT, defining and adding to its existing line of 100 percent Carolina-made sweet potato ingredients, which can replace artificial sweeteners and other unpopular ingredients in clean-label applications. The new brands are:

•Carolina Original cloudy sweet potato juice: a nutrient-dense, domestically sourced juice that adds flavor, color, and a nutritional boost to baked goods, sauces and more.

•Carolina Clear clarified sweet potato juice: the ideal alternative to high fructose corn syrup and sugar for your health-focused consumer, adding vegetable servings and a health halo.

•Carolina Craft dehydrated sweet potato ingredients: sweet potato flour and granules that support gluten-free and non-GMO applications by adding flavor, texture and nutrients including fiber.

•Carolina Sweet clean label sweetener: a vegetable-based, nutritional replacement for high fructose corn syrup and other undesirable sweeteners.

With solutions for bakery, meat, confectionery, dairy and beverage, Corbion offers a comprehensive and diverse portfolio. At IFT 2016, Corbion showcased the following products and their capabilities:

  • Ensemble® –easing the transition to non-PHO emulsifiers.
  • UltraFresh® –extending bread shelf life.
  • Verdad®™vanta®—offering multifunctional benefits for meat and poultry with natural ingredients.
  • Opti.Form® –solution that does more than deliver top shelf Listeria control.
  • Purac® Powders –delivers a clean, long-lasting sour taste for acid-sanded confectionery.

Dow Food Solutions showcased two plant-based functional ingredients, developed to help manufacturers reduce fat or offer healthier products to their customers – WELLENCE™ Fat Reduction Food Gums and the METHOCEL™ Portfolio for meat applications.

Parker Products is supporting the dairy industry with its new line of seven clean label cake inclusions, produced through a unique hot panning process, which was showcased at IFT. Parker’s cake inclusions are produced using a unique hot-panning process, which leaves lower moisture content in the final piece. This allows for a longer shelf life of up to 12 months.

BENEO highlighted the technical performance of Remypure.  Remypure is the company’s first high performing rice starch that qualifies for both natural and clean-label status worldwide. “Remypure, our new functional native rice starch, supports manufacturers in the development of products that respond to the growing natural and clean label trend demanded by consumers,” said Jon Peters, president of BENEO, Inc.

Solvay brought its vanilla taste range and expertise to IFT this year. Visitors were invited to discover how Solvay can help create great tasting nutritional products. “Our Rhovanil® vanillin is of the highest purity, consistent quality, best-in-class safety and traceability,’” said Edouard Janssen, vice president of Solvay’s Aroma Performance business unit in the Americas. “And it’s ‘made in the USA’.”

With Steviva Ingredients’ new Erysweet+ Ultra blend, clean-label, sugar-free chocolate can be achieved. Erysweet+Ultra is a super-fine mesh powder consisting of SteviaSweet 95-60 with Erysweet non-GMO erythritol, a polyol that provides natural low-calorie sweetening and bulk. This proprietary blend of highly purified steviol glycosides delivers a clean flavor that is free from bitter notes and aftertaste commonly found in other stevia products.

Tate & Lyle served up food-truck-inspired fare that delivers on global flavor trends at IFT. Influenced greatly by a new generation of consumers, the menu consists of a label-friendly sweet street taco; a fiber-enriched summer mango gazpacho; a reduced-calorie/reduced-sugar spicy chocolate milk and a gluten-free cinnamon-sugar donut.

TIC Gums debuted new clean label texture and stability solutions for use in dairy alternative beverages, gummy applications and ice cream formulations at IFT. Ticaloid® PRO 181 AG is new technology for formulators seeking to target texture and stability in ready-to-drink, dairy alternative beverages. Ticagel® Natural GC-581 B is an all-natural, non-GMO gelatin replacer for use in gelatin-free gummy candy and nutritional delivery systems. Dairyblend Natural IC CL is a turn-key stabilizer system that eliminates the need for mono-and diglyceride emulsifiers in soft serve and hard pack ice cream applications.

Company News

Glanbia Nutritionals announced that it has just completed the process of combining its three businesses into one nutritional powerhouse. IFT attendees were among the first industry professionals to experience Glanbia Nutritionals as a new integrated business.

Since 2012, Edlong has awarded thousands of dollars in scholarship money to students pursuing a degree in food science with an emphasis on dairy flavors and/or dairy science. Manpreet Kaur Cheema and Simon Itle—two students at the Pennsylvania State University—have been awarded the Edlong Dairy Technologies Scholarship through IFT.

NMI introduced the 2016 Healthy Aging Across Generations, which seeks to provide insights into how today’s consumer confronts their own health and wellness, helping to uncover factors that create health challenges, and reveal some underlying dynamics that may help to provide a glimpse into what lies ahead. This report covers the various dimensions of healthy aging, and the opportunities which exist to help consumers translate their aspirational attitudes into actual behaviors.

Virginia Dare has been producing flavors and extracts for more than 90 years, and debuted a refreshed and evolved brand at the 2016 IFT show in Chicago. Virginia Dare’s new brand was supported by materials including a new logo, website, marketing and sales materials, and trade show booth.

Fiberstar Inc. announced a student innovation contest entailing new and novel ways to use citrus fiber. This contest is introduced during a time when the food industry is exploding with cleaner and simpler versions of food products that appeal to a knowledgeable growing consumer base. “We are thrilled to offer universities and students an opportunity to apply their food science knowledge and creativity to solve real world challenges.” said Fiberstar, Inc. president and CEO, John Haen.

Gelnex has named its new sales and customer service team for the North American market. Alexandre Assis, Gelnex global sales director, will be taking on the leadership of sales and marketing. “Gelnex has seen some changes in North America,” Assis said. “Over the last 10 years our sales and customer support team has made a huge contribution, greatly building the Gelnex brand. In this new step, we are proudly expanding our North American team, drawing from new talent and the Gelnex ranks within our global network.”

Archer Daniels Midland Co. (ADM) showcased its extensive portfolio of ingredients and solutions at IFT. Companies such as Harvest Innovations, Eatem Foods, Specialty Commodities Inc. (SCI) and WILD Flavors have joined with ADM, giving customers access to innovative products, extensive technical expertise and quality service in areas ranging from organic specialty ingredients and natural sweeteners to fats and oils and complete flavor systems.

Hydrocolloids – It’s all about the Gel (Food Business News)

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Donna Berry
(May 17, 2106)

Rich and creamy are attributes consumers expect from dairy products, even when formulations feature reductions in fat. Hydrocolloids can assist. They also assist with managing moisture, keeping it bound so there is no liquid layer on the top of yogurt or sour cream, and for ice crystals not to develop in frozen desserts. In beverages, they prevent grittiness by keeping particulates in suspension.

“Hydrocolloids play a variety of roles in various applications, including suspension, protein stabilization, emulsification and texture modification,” said Donna Klockeman, senior principal food scientist, TIC Gums Inc., White Marsh, Md. “How hydrocolloids are utilized ultimately depends on what the texture and stability needs are for the application. Hydrocolloids not only allow for a variety of textures but most hydrocolloids are also excellent sources of soluble fiber.”

Hydrocolloids is a category of ingredients that contributes to the mouthfeel of dairy products by binding water in the system. With milk being about 87% water, hydrocolloids have their job cut out for them.

They are a group of long-chain polymers — polysaccharides and proteins — and are characterized by the ability to form viscous dispersions or gels by binding water. This function is alluded to in the name, where the prefix “hydro” means water and “colloid” means a gelatinous substance.

Hydrocolloids vary in their gelling properties, with their primary use in dairy products being to stabilize and thicken the system, said Amaia Hauet, research and development manager, Ingredia Inc., Wapakoneta, Ohio. Secondary functions include emulsification, aeration, suspension and encapsulation. The functions vary by application and by hydrocolloid.

“Carrageenan is great for chocolate milk applications,” said Ann Tigges, technical services-dairy, Cargill Texturizing Solutions, Minneapolis. “It is the best for suspending cocoa particles, preventing separation and adding mouthfeel in a neutral calcium-rich environment such as milk.”

Locust bean gum and guar gum long have been the go-to hydrocolloids for mainstream ice cream. “These gums are excellent at trapping water molecules and helping to prevent water migration during the constant freezing, thawing and refreezing inherent to the manufacture, distribution and storage of ice cream,” Ms. Tigges said.

Pectin and gelatin are both popular in yogurt. They work well in low-pH environments and provide desirable sheen. For many, nothing beats gelatin’s melt-in-the-mouth attribute, which makes it very popular in yogurt.

“Pectin delivers ‘spoonability,’ a key attribute consumers expect from yogurt,” Ms. Tigges said. “I’ve seen some yogurt manufacturers combining pectin and agar to replace gelatin. The combination mimics the sheen and cut of gelatin, and has a creamier mouthfeel than just pectin alone.”

But that’s two ingredients instead of simply gelatin.

“No single hydrocolloid can replace gelatin’s unique function in yogurt,” said Lara Niemann, marketing director-Americas, Gelita USA, Sergeant Bluff, Iowa. “Gelatin is also known for giving cream cheese spread and whipped toppings a stabilized foam.”

It was not too long ago that product developers were phasing gelatin out of dairy formulations because of the desire for kosher certification. Recognizing that it’s nearly impossible to duplicate the unique and desirable functions gelatin brings to dairy products, Gelita now produces kosher gelatin.

“Gelatin is a highly purified protein, which depending on the application, can act as a fat replacer; a gelling, binding and whipping agent; a stabilizer; an emulsifier; and even as a film and foam former,” Ms. Niemann said.

Hydrated gelatin contributes lubricity to a system. Together with the melt-in-the-mouth attribute, gelatin makes a choice fat replacer in dairy foods.

“Gelatin provides an opportunity to replace a large percentage of a dairy product’s fat content, since gelatin binds large amounts of water,” Ms. Niemann said. “It creates a fat-like matrix in emulsions by exhibiting shear-thinning properties and creaminess.”

Due to its foam-building properties, gelatin may be used to replace some of the fat content of foamed milk-based desserts, such as mousse.

“These are multi-phase emulsions of air, oil and water,” Ms. Niemann said. “Gelatin decreases the surface tension of the water, enabling a foam to be generated by mechanical whipping or by the injection of gas. It then stabilizes the foam by gelling. In products such as half-fat butter, reduced-fat cheese and fat-free ice cream, gelatin helps minimize the absence of fat without compromising on taste.”

When it comes to mimicking fat in ice cream, such gums as locust bean, tara and carrageenan may provide the desired full-body richness of milkfat, said Joshua Brooks, commercial director, Gum Technology, Tucson, Ariz., a business unit of Ingredion Inc. He cautions, however, that there are different types of carrageenan and they vary in functionality.

“Some are brittle while others are smoother and react with milk proteins,” Mr. Brooks said. “Choosing the right carrageenan or usage level of carrageenan and locust bean gum or tara gum is crucial in creating a texture that is appealing.

“The formulator must also avoid over stabilizing the ice cream, which could create an undesirable gumminess.”

This is why hydrocolloid blends often are used, as many hydrocolloids work synergistically to achieve texture and stability goals that the individual ingredients cannot achieve on their own. With many clean label initiatives, synergistic blends may allow for a simpler ingredient legend.

Ingredia provides a line of hydrocolloid-based functional blends for ice cream and frozen desserts.

“One of our stabilizing blends based on xanthan gum and whey protein works in both dairy and non-dairy ice creams,” Ms. Hauet said. “This synergistic combination helps control ice crystal growth and gives the final product a smooth, creamy mouthfeel.

“We also offer hydrocolloid blends for reduced- and low-fat ice cream and frozen desserts. It allows for an overrun up to 125% with minimal shrinkage.”

TIC Gums now offers an extended portfolio of high-performance blends for manufacturers seeking to formulate clean label, high-protein, ready-to-drink beverages.

“We leverage our gum acacia technologies to provide stabilization, emulsification and enhanced mouthfeel in high-protein dairy beverages without increasing viscosity,” said Karen Silagyi, product manager at TIC Gums.

“Hydrocolloids can be used at varying usage levels to meet desired formulation requirements,” Ms. Silagyi added. “For example, we offer a system, which depending upon usage level, can make the same yogurt base be either a thick, spoonable yogurt, or a pourable, drinkable yogurt.”

Amanda Wagner, food scientist, Fiberstar, River Falls, Wis., said, “With the food industry trending toward cleaner labels and increased sustainability, product developers are often limited in their choices of hydrocolloids or are unaware of other ingredients that can function as well as or better than their current hydrocolloid formulation.”

Fiberstar markets citrus fiber derived from orange pulp that may deliver similar functionalities as hydrocolloids in dairy applications with the ability to provide a clean nutritional label, said Jennifer Stephens, director of marketing.

Citrus fiber is composed of insoluble and soluble fibers and protein. The unique structure enables it to function like a traditional hydrocolloid. Functionalities include thickening, emulsifying stabilization, reducing syneresis and fat reduction.

“The key to our citrus fiber’s functionality is its surface area, which contributes to the high-water holding capacity and emulsification properties,” Ms. Wagner said. “Certain citrus fibers contain native pectin, which can be activated to produce gelling properties in high-sugar/low-pH food processing conditions.”

Inulin is another fiber with hydrocolloid attributes.

“When used in dairy products, inulin acts as a texture enhancer and a fat replacer, all while mimicking the mouthfeel and creaminess of fat,” Ms. Hauet said. “It is also a soluble fiber that will help increase the fiber content of the final product. Used in high amounts, this ingredient even has a prebiotic effect.”

Synergies, along with added nutritional benefits, are always a bonus, but formulators must always consider the chance of potential negative ingredient interactions. This is particularly true with high-protein and blended protein systems.

“Using a single-source supplier reduces the possibility of negative interactions, over stabilization, or in some cases, the chance of ingredients competing against each other instead of working together,” Mr. Brooks said.

Ms. Tigges concluded, “The creative use of hydrocolloids can provide for an infinite possibility of textures and solutions.”

New functional ingredients offer added protein, clean-label options (Dairy Foods)

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Native milk protein isolate with high protein

Ingredia supports the development of high-protein products with reduced-lactose using its milk protein ProDiet 90, a native milk protein isolate with a high protein amount: ? 90% on dry matter with a low lactose content of 1%. Produced from fresh milk and processed in less than 24 hours after collection, the protein has high microbiological quality, excellent amino acid profile and milky taste. Proteins are extracted by filtration, keeping the protein in its native form directly from milk.



Premixes meet all monitoring program standards

Fortitech Premixes by DSM is a one-stop source for food, beverage and dietary supplement manufacturers looking to fortification to meet the nutritional needs of consumers around the world.  Having pioneered and developed the field of custom nutrient premixes, the company can assist manufacturers in incorporating any nutrient into any application.  With a stringent Allergen Monitoring Program, its premixes meet cGMP, GMO-free, HACCP, organic, kosher and halal standards.



Natural ingredient solutions

Chr. Hansen’s Cheddar culture technology, Easy-Set A3000, brings together the taste and texture of traditional mesophilic starters and the dependability of DVS. The product delivers premium quality and flavor, convenient formats, while optimizing the company’s profitability for cheese production and conversion.



Advanced clean-label texture and stabilization options

TIC Gums has developed blends using the newest gellan technologies. Products developed for ready-to-drink beverage applications target texture, improve stability and provide cost-in-use savings while adhering to label restrictions. Ticaloid PRO 181 AG helps target texture and stability in dairy alternative beverages. This blend satisfies clean-label requirements, improves processing efficiencies and addresses beverage formulation challenges. It also emulsifies and stabilizes oils found in nondairy milk alternatives such as almond and cashew milk, eliminating the need for soy lecithin.



Natural fiber containing native pectin

Citri-Fi from Fiberstar can replace pectin when used in high-brix/low-pH environments such as yogurt fruit preparations. Because Citri-Fi is made using a mechanical and clean process, the insoluble and soluble fiber stays intact. It offers several advantages over pectin, such as no reactivity with calcium, heat stability and ease of use. Citri-Fi can network and bond with proteins to stabilize them during processing and storage and it produces a smooth mouthfeel which enhances the final texture.



Protein-rich ingredient solution for snacks

Arla Foods Ingredients’ Health to-Go, an innovative protein-rich ingredient solution, can be used to create convenient snack products. The solution is a combination of Nutrilac PB-8420 proteins and Capolac calcium from milk. It is suitable for use in milk-based drinks, juices and snacks. The company has created Protein & Calcium Bites that offer longer-lasting softness. They are rich in dairy proteins that have excellent amino acid and DIAAS profiles.



Superior digestive tolerance, clean taste and texture

Tate & Lyle’s Promitor soluble corn fiber is easily incorporated into a variety of dairy applications, significantly boosting fiber without creating a chalky or grainy mouthfeel. Recent clinical studies show that adding it to a food or beverage improves the absorption of calcium, likely because the soluble corn fiber, acting as a prebiotic, is fermented by the microbiota in the digestive tract, which lowers pH and allows an increase in absorption of calcium and other minerals.



Soluble dietary fiber ingredients

Fibersol from ADM/Matsutani is compatible with all dairy product applications. It is stable under all processing and packaging conditions and will maintain fiber content during culturing or fermenting. Fibersol can significantly improve the flavor of dairy foods by influencing taste. It also improves the flavor of low-solids dairy foods, classical acidic products and dairy foods to which other flavors may be added.



Ingredient, flavor and blending solutions

Prinova can custom design the formulation of ingredients and concentrations of actives to meet any desired end-use specifications and achieve label claims. Along with its broad range of functional ingredients and custom premixes, its extensive expertise is designed to meet the company’s fortification requirements. The company also offers custom multicomponent liquid formulations and both fat- and water-soluble vitamins.



Dairy proteins offer nutrition and digestibility

BARsoft from Milk Specialties Global is a highly functional line of dairy proteins designed to provide a soft texture, optimal sensory experience and extended shelf life in high-protein and nutrition bars. This soy-free line of ingredients is composed of whey and milk protein isolates to give superior nutrition and digestibility to snack bars. It has excellent pliability and can last on the shelves for up to 12 months with significantly reduced browning and hardening.



Ideal complement to bone health 

Dairy marketers can transform milk products into recovery drinks by adding BASF Nutrition & Health’s Tonalin and vitamin D to help consumers meet their fitness goals. CLA is naturally found in dairy products and meat derived from grass-fed animals. More than 18 clinical studies support its effectiveness, while more than 20 studies support the benefits of chocolate milk for post-exercise recovery. The powerful combination of Tonalin and protein appeals to consumers interested in recovery aids before and after exercising.



Offers rapid and reliable fermentations without compromising on taste and texture

The Yo-Mix R Yogurt cultures series from DuPont Nutrition & Health’s DuPont Danisco range has been specifically designed to target and solve the key challenges facing yogurt manufacturers. This includes high demand, variable quality and providing consumers with a premium yogurt eating experience. Product benefits include high yet short texture, ideal for premium quality set yogurt; fast and reliable acidification time to pH<4.75; speed and mildness suitable for tough cooling conditions; and high performing bacteriophage alternative with minimum quality difference.



Starter cultures in kefir smoothie

The Ingredient House offers its AiBi starter cultures which are used in products with a “healthier” or “free form” claim and still producing great taste. An award-winning kefir smoothie from manufacturer Bio-tiful was produced using freeze-dried AiBi starter cultures. Made with organic British milk, it is naturally low on lactose, high in nutrition and makes an excellent breakfast, snack or dessert. The cultures provide high quality and flavor characteristics of a fermented milk drink.



Ensemble non-pho emulsifier made specifically for dairy

Alphadim 570, an Ensemble Emulsifier from Corbion is part of the company’s non-PHO line of distilled monoglycerides that have been further processed to increase their monoglyceride content. The Alphadim non-PHO line of distilled monoglycerides can be used in a variety of applications, from ice cream and sour cream to whipped toppings and pudding snacks. It is an ideal choice for emulsifying fat, improving food texture, reducing fat and boosting mouth feel. It’s offered in a drop-in solution.



Probiotic with liquid delivery system

Frutalose PRO, from Sensus America, is a unique combination of chicory root fiber, a clinically proven prebiotic, and Ganeden BC30, a proven probiotic that come together to create a symbiotic ingredient capable of supporting digestive health claims in a range of applications. The components of Frutalose PRO are heat- and shelf-stable, opening up the potential to apply probiotics in previously untapped categories. In addition, the liquid delivery system eliminates the need to manage frozen cultures or powders.



Clean-label functional native rice starch

Beneo’s Remypure is its first functional native rice starch that qualifies for natural and clean label status worldwide. Performance characteristics include stability during processing even under conditions such as low pH, high temperature or high shear. It’s suitable for applications that undergo demanding processing conditions like dairy desserts while permitting natural and clean-label designations. Using only heat in a low-moisture environment is a process that allows native rice starch to achieve performance levels comparable to chemically modified food starches without using any chemicals.



Series optimizes protein content and other factors

The Precisa 600 starch series from Ingredion features new starches with differentiated functionality, providing manufacturers with solutions to address varying formulation and process needs, including better viscosity control, elasticity and spreadability; optimized firmness for shredding; a slower/faster gelling rate; and improved melting and emulsification. The series enables manufacturers to reach their cost and sensory targets in everything from pizza cheese and shreds to slices and spreads.



Premium brewed liquid tea extracts

Amelia Bay offers premium brewed clean label teas. Its brewed liquid extracts are clean and easy to use versus batch steeping or working with instant tea powders, and can reduce batching times by up to 50%. Its products enable clear, great-tasting, consistent and stable brewed tea.