[INGREDIENTS] PREVIEW

By Karen Nachay and Melanie Zanoza Bartelme

Chicago Will Be the Ingredients Capital in July

or more than a century, Chicago of candy capital of the world because spices and flavorings for sauces, leav- has been a mecca of food product of the large number of confectionery ening agents and grains for bread, Fdevelopment and culinary explora- manufacturers located in and around antimicrobials to keep meat safe, and tion. The city is even named for a food; the city. And Carl Sandburg in his oils with less saturated fat and more the name Chicago derives from a word poem “Chicago” called the city “hog monounsaturated fat—that and so that local Native Americans gave to butcher for the world,” a reference to much more are all represented. And wild leeks. Chicago’s location on Lake the Union Stock Yards, which from what is a food show without samples? Michigan and the waterways that 1865 until they closed in 1971, pro- Exhibitors plan to feature their top connected it to the Mississippi River cessed more than one billion animals. ingredients in such product concepts as well as it being a central hub for Much of the confection manufac- as Reduced-Sugar Root Beer Craft railroads contributed to the growth of turing has moved elsewhere, and the Soda, Savory Kimchi Pancake, High- industry, including food manufactur- only structure that exists of the infa- Protein Pudding, and Pie-Flavored ing. The significant population growth mous Union Stock Yards is a limestone Milk Shakes. from the mid-19th century through the arch called the Union Stock Yard Gate. IFT15 also offers attendees the early 20th century brought an influx of But this does not mean that the food opportunity to learn about the latest immigrants from around the world industry’s presence in Chicago went trends affecting the food and bever- willing to work in the brewing, confec- by the wayside. On the contrary, age industry from Innova Market tionery, and meat-packing industries. Chicago and its nearby suburbs are Insights and Mintel. Representatives © Eising/Photodisc/Thinkstock For decades, the city had the moniker home to a varied collection of food from these two global market processors and ingredient manufac- research firms will share their unique turers both large and small, perspectives of what consumers want world-class restaurants, and food- and how this will shape product devel- related publications, making it the opment in the areas of low-sodium, ideal location for the Institute of Food reduced-sugar, protein, flavor, snack- Technologists—which also calls ing, convenience foods, and more. Chicago home—to hold one of the This Ingredients column highlights food industry’s premier events, IFT15: some of the ingredients manufactur- Where Science Feeds InnovationSM. ers plan to highlight at IFT’s food expo; IFT’s food expo allows ingredient for a comprehensive list, visit ift.org/ manufacturers the chance to show- IFT15 or download the IFT15 app. case the newest ingredients that help There you can also review the “Taste solve today’s functionality challenges, the Expo” section to learn about ingre- like finding naturally derived ingredi- dient exhibitors offering product ents to replace synthetic ones, concepts and read the digital show developing gluten-free baked goods daily, IFT15 News, to stay up-to-date with taste and texture consumers will on all the IFT15 activities. Walk the accept, and finding sweeteners that food expo show floor to meet with help reduce calories in foods and bev- ingredient experts as they explain the erages. Ingredient manufacturers trends, guide you through ways to exhibiting at IFT’s food expo cover a improve products, and inspire your large range of ingredient categories product development efforts. Finally, that are used in the foods and bever- keep in mind how IFT and all the age products we consume, like those Chicago-based exhibitors have made pictured in the photograph on this their mark in Chicago’s food industry page. Enzymes for beer brewing, history. pg 48 06.15 • www.ift.org SPECIAL THEMES

During the past food expos, several ingredient exhibitors have taken the opportunity to develop a booth theme, celebrate an anniversary, or focus on a particular issue. At this year’s event, it is all of this and more as ingredient manufacturers give a retro spin to product concepts that address today’s healthful food concerns, highlight the food product development capabilities of the Dutch food industry, and cele- brate 150 years in the food industry, just to name a few. The exhibitors also turn their attention toward developing innovative, customer-driven solutions and provide cost savings to food man- ufacturers. Join these exhibitors as they take creative approaches to focus on their companies and show- Photo courtesy of Corbion case their ingredient and product development capabilities. concentrates. These provide consis- ingredients. For ready-to-eat and fresh tent brown color and enhance savory, meat and poultry applications, Corbion CELEBRATING ITS 150TH anniversary, bakery, and beverage applications; blended naturally derived, label- D.D. Williamson traces its origins to options include apple, pear, onion, friendly ingredients to help manufacturing burnt sugars for the garlic, tomato, and pumpkin. D.D. manufacturers emphasize food safety brewing industry. Today the company Williamson, ddwcolor.com, Booth 1914 while maintaining process yield and focuses on color, delivering a spec- consumer appeal. These powdered trum of hues to enhance foods and HOLLAND FOOD VALLEY represents a vinegar blends have been developed beverages. Newer innovations include group of Dutch food companies. At to tackle specific challenges, such as naturally derived color options for use IFT’s food expo, Holland Food Valley is controlling Listeria in cured meats and in fat-based systems, with brown, launching a new magazine, Holland extending shelf life of fresh sausages. blue, green, purple, and pink hues Food Innovations, which highlights For customers wishing to remove available. Applications include com- advances in the Dutch food industry. It partially hydrogenated oils from their pound coatings for confectionery, will also showcase its new Dutch formulations, Corbion offers non-par- inclusions, frozen novelties, and fat- Food Innovations website, dutchfood- tially hydrogenated emulsifiers suited based fillings. innovations.com, which is intended to to the bakery, confectionery, dairy, DDW also released its Class I aid R&D, business development, and beverage, and processed food sectors Plain Caramel Color 518, its most yel- marketing specialists by presenting that will not affect the functional attri- low caramel color yet. It can be used technological advances and ingredi- butes of the products. Corbion will to cost-reduce more expensive natu- ent ideas. Holland Food Valley, also highlight its multifunctional sour rally derived colorings, and it can also foodvalley.nl/eng, Booth 1715, 1718 ingredients, which attendees can be blended with anthocyanins to sample in ice cream, Danishes, muf- create red and orange in low-pH CORBION WILL SHOWCASE its col- fins, sausage, ham, and gummies at applications. In addition, the company laborative approach to new product the booth. Visitors can also meet with offers a range of caramelized vegeta- development, as well as demonstrate the company’s technical experts and bles and fruits made from juice a variety of new food and beverage enter a drawing to win an Apple

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Chicago Will Be the Ingredients Capital in July continued...

Watch Sport. Corbion, corbion.com, Booth 1218

INGREDION IS FOCUSED on what’s new, whether that means helping manufactur- ers reformulate their products for cleaner labels or creating new products that deliver the health benefits consumers demand. At its booth, the company will showcase its portfolio of simple, health- focused ingredients, including non-GM sweeteners and starches, pulse flours, potato starches and gums, and gluten-free alternatives. Its fibers and prebiotics are designed to support digestive health, and other ingredients can reduce sugar levels and provide weight and energy manage-

ment solutions. Its line of pulses can boost Photo courtesy of Solazyme protein levels of foods. Ingredion will also hold live cooking demos at its booth, fea- turing its Consumer Centricity mouth consumers are demanding products that and beverage manufacturers to “take their behavior, cost optimization, and DIAL-IN are healthier as well as indulgent, and products from ordinary to extraordinary.” sweetness and texture technologies. Cargill has the expertise and ingredients Tate & Lyle, tateandlyle.com, Booth 1248 Ingredion, ingredion.us, Booth 1231 to help product developers meet both demands. Stop by the booth to learn about “CREATE YOUR MASTERPIECE” is the VISIT KALSEC’S CREATION Station to all of Cargill’s ingredient offerings and its theme of ICL Food Specialties’ booth, and consult with the company’s experts to capabilities to help food formulators the company plans to highlight its gallery discover naturally derived, label-friendly develop products that consumers want. of functional ingredient solutions with a ingredient solutions for products. These Cargill, cargill.com, Booth 2631 selection of on-trend prototypes. Savory include Kalsec’s HeatSync heat manage- Chicken Meatballs, Harissa Tzatziki Yogurt ment systems, IsoFresh ingredients, HEALTHIER TWISTS ON 1940s culinary Sauce, and Creamy Caramel Delight Fusionary Heat products, and global flavor classics from Tate & Lyle will celebrate Protein Beverage will show attendees how combinations from the Kalsec Culinary IFT’s 75th anniversary. In what it is calling ICL’s ingredients can deliver texture and Collection, as well as a new line of expel- a “classic-meets-trending menu,” Tate & stability while improving taste. The com- ler-pressed specialty peppers extracts. Lyle has developed product concepts like pany will also present at the New Products For coloring needs, Kalsec offers a range Reduced-Sugar Root Beer Craft Soda, & Technologies Showcase on Monday, of naturally derived colorings and coloring Low-Sodium Crispy French Fry Sticks with July 13, where it will demonstrate how the systems, from yellow to orange to pink to White Cheddar Dipping Sauce, Gluten- TARIPROT F1 ingredient can improve red. In addition, the company’s line of Free German Chocolate Bundtini Cake, and mechanically separated meat as raw Herbalox rosemary-based antioxidants Reduced-Calorie Soft-Serve Ice Cream material for sausage while lowering cost. can help manage oxidation naturally. Sundae Bar. ICL Food Specialties, iclfood.com, Kalsec, kalsec.com, Booth 716 These treats will feature the compa- Booth 1240 ny’s Dolcia Prima allulose, a sugar that is CARGILL OFFERS INGREDIENT solutions to said to provide the mouthfeel and sweet- START THE SUMMER off the right way at help product developers solve any number ness of sucrose without all of the calories, the David Michael booth, where attendees of formulation challenges and develop and Tasteva stevia sweetener, the zero- can attend a classic tailgate event with an food and beverage products that provide calorie sweetener that does not leave a on-trend twist. Of course, no tailgating consumers with the taste and health ben- bitter aftertaste. The company will also party would be complete without an RV. efits that they desire. In particular, Cargill formulate product concepts with some of David Michael’s Great Escape to Innovate specializes in manufacturing ingredients its fiber ingredients likePromitor soluble RV will roll into McCormick Place after that reduce calories and sugar, lower fiber andPromOat beta-glucan. traveling the United States for the past sodium content, and replace less healthy Tate & Lyle will present a new look year. Stop by the booth to take a tour of the fats with better-for-you options. The com- and feel to its booth at IFT’s food expo. RV and try some tasty tailgating fare like pany also offers a range of ingredients The new booth experience will visually smoked bratwurst and pie-flavored milk that improve the texture and stability of demonstrate the company’s passion for shakes. David Michael, dmflavors.com, a variety of foods and beverages. Many food and its dedication to assisting food Booth 2626 »» pg 50 06.15 • www.ift.org [INGREDIENTS] PREVIEW

Chicago Will Be the Ingredients Capital in July continued...

BUILDING ON ITS 2014 IFT Innovation The second ingredient that the seeking products that are more natural, Award win, AlgaVia has planned some company will introduce is umami dust clean label/free-from, non-GM, sustain- exciting events during IFT’s food expo as it seasoning specifically designed to able, ethically sourced, and traceable. presents its “best-in-class” portfolio of oils heighten the umami taste naturally present Most importantly, though, trends today and whole food ingredients. The company, in the foods to which it is added. It is made must translate into products that taste which is once again sponsoring Cooking from umami-rich foods such as porcini and great since there is a lot of competition Up Science, will feature San Francisco– shiitake mushrooms, dried aromatics like on store shelves. based Chef Caroline Fey at 10:30 a.m. on garlic and onions, and powdered sun- The company will offer product con- Monday, July 13, in the Cooking Up dried tomatoes, as well as a custom blend cepts formulated with its flavor-masking Science demonstration area as she dem- of herbs and spices. Woodland Foods, systems, vanilla ingredients, and coffee onstrates how to incorporate AlgaVia woodlandfoods.com, Booth 1874 and tea flavorings and concentrates, Lipids and Proteins and AlgaWise including the newest organic green tea Omega-9 Algae Oils into recipes. Can’t THE MOBILE OIL Experts food truck is and organic black tea concentrates. In make it? Don’t worry. Fey will conduct returning to IFT’s food expo. Join Chef addition to all of this, stop by the booth to live product demos at the AlgaVia booth Zach Hovan as he uses his culinary exper- learn about the outstanding food science throughout the event. The interactive tise to showcase Bunge Food & students who have won the Virginia Dare demos will involve product concepts Ingredients’ portfolio of oils and grains in Award, which the company has presented made with the AlgaVia and AlgaWise snack-sized product concepts. Attendees for more than 50 years. Virginia Dare, ingredients. can also find Hovan at the Cooking Up virginiadare.com, Booth 1226 “Taking food further” is the mission of Science area, where he will provide addi- AlgaVia, and the company will bring the tional information about creating tasty, concept to life in a live 3-D chalk art instal- healthy products that consumers desire. GRAINS AND FLOURS lation throughout the course of IFT’s food Ancient grains continue to have their expo. The company promises that food moment as Bunge’s milling division pres- For a variety of reasons, many consumers and art will intersect in a beautiful and ents its line of ancient grains that includes are looking to avoid gluten. To answer their thought-provoking way in a display in the quinoa, millet, and sorghum. The company demand for gluten-free alternatives that main lobby of McCormick Place South. also has ways it can help food formulators retain the taste and texture of traditional Finally, the company will highlight its develop or reformulate gluten-free prod- wheat-based products, manufacturers can new line of AlgaWise Omega-9 Algae Oils. ucts. For added texture in products, add look to ingredients such as ancient grains, This includes AlgaWise Ultra Omega-9 crunch with Bunge’s 3-D snacking and corn, rice, and sorghum. And for those Algae Oil, which has the lowest level of inclusion ingredients. Experts from consumers who do eat wheat but are look- saturates and highest level of monounsat- Bunge’s oil division will give advice on ing for baked goods with a more nutritious urates on the market, and AlgaWise High handling the transition from partially profile, sprouted whole grain flours pro- Stability Omega-9 Algae Oil, which can hydrogenated oils to ingredients like its vide the functionality of traditional flour deliver low polyunsaturates and stability, domestically sourced UltraBlends without adding bitterness. Grains like according to the company. Solazyme, interesterified soybean oils. They will wheat, oat, corn, and rice are used to algavia.com, Booth 4741 also guide attendees through the produce flours and other ingredients that transfatsolutions.com tool to find the per- serve a variety of functions in food pro- WITH INNOVATION AS a key focus, fect ingredient solution for any application. cessing, particularly bakery production. Woodland Foods will show food formula- Attendees can also learn about Bunge’s Whatever the need, companies in this tors how they can take their products to high oleic ingredients to improve product category can provide the right grain or the next level with ingredients that cover stability and shelf life. Bunge Food & flour for the job. more than a dozen categories. Product Ingredients, bunge.com, Booth 1031 developers can choose from ancient FORMED IN 2014 by ConAgra Foods, grains, heirloom beans, heritage rice, BY TRACKING CONSUMER insights and Cargill, and CHS, Ardent Mills draws on a herbs and spices, and dried mushrooms, technical trends, the marketing and busi- network of more than 40 community mills with many of these ingredients offered as ness development staff at Virginia Dare can and blending facilities to provide a range organic, non-GM, or gluten-free. determine the successful new products of of traditional and organic flours, whole The company will feature two new tomorrow. With that, the company will high- grains, custom blends, and specialty prod- ingredients. The first is butterfly pea light the theme of “Today’s Trends… ucts. Its resources also include an artisan flower, which is typically used to color Tomorrow’s Great Tastes” at its booth. commercial bakery as well as a Mobile foods and beverages, as its bright blue The wants and needs of Millennials, Innovation Center—a fitting complement color disperses in liquid when soaked. Baby Boomers, Hispanics, and health-con- to the company’s focus on creating new When that liquid is mixed with an acidic scious consumers will dictate which and useful ingredients for manufacturers. ingredient like lime or lemon juice, it turns products will succeed in the marketplace. Ardent Mills’ Ultragrain whole wheat flour, a shade of royal purple. Furthermore, these consumers are for instance, delivers whole grain nutrition pg 52 06.15 • www.ift.org [INGREDIENTS] PREVIEW[INGREDIENTS]

Chicago Will Be the Ingredients Capital in July continued... with the feel of white flour, and one itera- freshness, from Richardson Milling. The © OlgaMiltsova/iStock/Thinkstock tion, Ultragrain High Performance, can company’s broad range of oat ingredients provide stronger gluten, higher absorption, includes whole oat groats, steel-cut oat and improved performance at a lower groats, large flake rolled oats, quick rolled cost. High-fiberSustagrain barley, mean- oats, instant oat flakes, baby oat flakes, while, contains three times the dietary whole oat flour, and oat bran. In addition, fiber of oats and corn flour and 10 times Richardson can customize coated whole the fiber of brown rice. A range of ancient grains and oat clusters to manufacturers’ grains in flours and custom blends— specifications. Flavor options include the including millet, quinoa, amaranth, and Cocoa Espresso Energy Granola Cluster, sorghum—offer a nutritionally rich, gluten- which provides a boost of energy with the free solution. In addition, Ardent Mills addition of vitamins B6, B12, and caffeine, offers sprouted grains; Sprouted White and the High Protein Yogurt Granola Spring Whole Wheat Flour is available, but Cluster, a soy-free variety made with sprouting capabilities can be applied to whole grain rolled oats, whey protein any product in the company’s portfolio. crisps, and a yogurt-flavored coating. Ardent Mills, ardentmills.com, Booth 1254 The Triple Berry Granola Cluster offers real raspberries, blueberries, and strawberries, FAMILY-OWNED AGRICULTURAL process- and the Organic Ancient Grains Granola ing business Didion Milling has been Cluster contains a blend of organic, whole storing, milling, and transporting corn grain oats, Kamut khorasan wheat, spelt, products for more than 40 years. Didion and quinoa and provides sweet brown produces a variety of corn ingredients for sugar and maple notes. Clusters can also food applications, such as grits for use in be enhanced with prebiotics, probiotics, cereals, malt beverages, and pizza; corn- and flavorings, as well as fortified with meal for use in extruded snacks, baked vitamins, minerals, and proteins. goods, breads, and dry mixes; and corn Richardson Milling, richardson.ca, flour for use in gluten-free products. Corn Booth 3344 bran can add dietary fiber to cereals, breads, snack foods, and breakfast bars, RIVIANA FOODS SPECIALIZES in rice, and and pregelatinized corn flour functions as the company offers a wide range of the a binding agent in extruded products and ingredient for all manner of applications. as a thickening agent in gravies and White, brown, and precooked parboiled flours, flakes, meals, and grits in raw, pre- sauces. Didion Milling, didionmilling.com, instant rice work well in side dishes and cooked, and pregelatinized forms, made Booth 754 dinner kits, and white and brown parboiled from ancient or cereal grains, dry edible milled rice retain a firm texture after cook- beans, pulses, and soybeans. SK Food WITH SEVEN PROCESSING plants in North ing. Crisp rice, made from whole grain International, skfood.com, Booth 852 America, Grain Millers specializes in medium rice, offers clean flavor and crisp custom milling and packaging to meet texture, and it can hold up better than FUNDED BY FARMERS, the United manufacturers’ specific requirements. extruded or batched crisp rice. It is avail- Sorghum Checkoff Program is dedicated The company offers conventional, organic, able in a range of varieties, including tiny to the promotion of and research on all gluten-free, and non-genetically modified crispies. Riviana Foods, rivianaindustrial. forms of sorghum. An ancient grain, oats, corn, wheat, barley, rye, triticale, and com, Booth 1518 sorghum is non-genetically modified, flax seeds. Ancient grains include chia, gluten-free, and cholesterol-free, and it is quinoa, and teff, and the company can also SK FOOD INTERNATIONAL provides a available in a range of forms, including provide natural oat fibers and hydrocol- range of identity preserved, certified syrup, flaked, and popped. It can be used loids, functional flours, and dry blends. Its organic, and Non-GMO Project Verified as a wheat substitute and milled directly specialty ingredients range from natural ingredients. New ingredient offerings into a whole grain flour to create cookies, sweeteners and industrial alcohol to tapi- include whole, cracked, ground, and cakes, brownies, breads, pizza dough, oca starch and mustard. Grain Millers also blended whole and sprouted grains, as pastas, cereals, pancakes, and waffles. offers a variety of soybeans, lentils, and well as the ancient grains teff and emmer. Sorghum is high in fiber, iron, and protein, peas. Grain Millers, grainmillers.com, The company also supplies beans, lentils, and it provides antioxidants and polico- Booth 4131 and peas; grains that include amaranth, sanols, which may have an impact on barley, quinoa, and rice; and seeds such human cardiac health. United Sorghum FIND THE RIGHT oat for any application, as chia, flax, millet, sesame, and sun- Checkoff Program, sorghumcheckoff.com, sourced directly from growers for ensured flower. In addition, SK Food can provide Booth 3809 »»

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AT ITS CUSTOMER Innovation Center, Photo courtesy of Lee Kum Kee (USA) Roquette America provides advanced lab- oratories for scientists and customers to work together on product development, as well as a culinary kitchen for prototype demonstrations and a pilot facility for product trials. In addition, Roquette offers algility, its high-lipid algal flour. This ingre- dient, which received GRAS status, is a GMO- and gluten-free whole food ingredi- ent that can reduce calories, optimize fat, improve texture, and increase protein in food products. It also delivers a wealth of nutrients, providing the vitamin B12 equiv- alent to 4.8 servings of almonds and the potassium of 5.7 dried apricots. In addition, because it comes from microalgae, algility is an environmentally sustainable, renew- able resource with clean label benefits. Roquette America, roquette.com, Booth 1726 Exports’ business plan is safeguarding flavors to different types of sauce applica- farmers by paying a fair price. Ishana tions as well as serve as a flavor enhancer Exports, spiceyarena.com, Booth 138 to soups, food bases, and packaged meals. SAUCES AND SEASONINGS Denatured moonshine white whiskey is USING DEHYDRATION METHODS through 40% alcohol, 80-proof, clear, and unaged Seasonings and sauces transform foods air drying, AD&FD produces dehydrated whiskey that adds flavors ranging from from something that is just so-so at best garlic, onion, shallot, ginger, horseradish, tangy to savory to sweet in sauces, dress- to something that excites the palate, lets and Sichuan pepper. The ingredients are ings, marinades, and more. The ingredient consumers experience the flavors of available in flakes, granules, and powders. has a 12-month shelf life without refrigera- cuisines from around the world, and adds AD&FD, ad-fd.com, Booth 5518 tion. Other denatured spirits Mizkan offers distinction to food products. Product are denatured dark rum, light rum, bour- developers have learned that many con- GLUTEN-FREE SOY SAUCE is made from bon, whiskey, white tequila, vodka, brandy, sumers want new experiences from their non-GM soybeans and brewed using a and nonalcoholic triple sec. foods and have begun using spices that solar fermentation process. The gluten- The second ingredient Mizkan will offer varying heat sensations, for example. free version has the same rich savory highlight is organic apple cider vinegar, a They are also drawing on influences from taste and aroma as the version that con- 5%, 50-grain vinegar made from alcoholic Asian cuisines with sauces like mirin and tains gluten. It joins other gluten-free fermentation and the juice of organically hoisin joining soy sauce and sriracha. sauces from Lee Kum Kee like hoisin, sri- grown apples, adjusted with water to the Sauces and seasonings are great ingredi- racha mayo, and sriracha chili. Lee Kum specific strength. It is not pasteurized or ents to use to introduce the less culinarily Kee offers more than 200 products in more filtered for clarity and is certified kosher adventurous to new flavors. than 100 countries and has five manufac- and organic. Product developers can turing locations on three continents. This expect to get a 24-month shelf life without WITH SUPPLIER BASES around the island privately held and family-owned company refrigeration of the vinegar. Mizkan’s line nation of Sri Lanka, Ishana Exports pro- dates back to 1888 with a mission to pro- of vinegars includes regular apple cider vides a range of spices from the region, mote Chinese cuisine around the world. vinegar, balsamic vinegar, white balsamic including pepper, nutmeg, mace, cloves, Its team of R&D experts in the United vinegar, malt vinegar, red wine vinegar, and cinnamon in whole and ground forms. States and other countries develop Asian white wine vinegar, sherry vinegar, rice The main spice that it exports is pepper, sauces from mainstream to more authen- vinegar, seasoned rice vinegar, white dis- and the company reports that it has a tic and custom marinades and sauces. tilled vinegar, and tarragon white distilled market share of more than 35% of pepper They draw upon their knowledge of global vinegar. Mizkan Americas, mizkan.com, exported from Sri Lanka. It also supplies trends for food, flavor, and ingredients in Booth 1967 vanilla, tea, and coffee. The company’s their product development efforts. Lee organization on the island has allowed it to Kum Kee (USA), lkk.com, Booth 458 ENHANCE FLAVOR, CROSS product cate- form business relationships with both inter- gories and cuisines, lower sodium, and national buyers and the farmers who grow TWO NEW LIQUID ingredients from provide clean label solutions by formulat- the spices. One of the core ethics in Ishana Mizkan Americas will add distinctive ing products with sauces from Kikkoman pg 56 06.15 • www.ift.org [INGREDIENTS] PREVIEW[INGREDIENTS]

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Sales USA. In addition to these functions, and sports beverage applications, protein PEA-BASED PROTEIN INGREDIENTS like the sauces add umami-rich flavors to is showing up in cereal, pasta, snacks, pea protein isolate, pea protein concen- applications without identifiable Asian desserts, and confections. Protein sources trate, pea starch, and pea fiber will be character. From snacks to gluten-free like soy and whey have large roles in highlighted. Pea protein is commonly mar- products, the experts at Kikkoman will be protein fortification, but as the Innova keted as high-quality alternative source of at the booth to support customers’ process research points out, manufacturers are protein for vegetarian and vegan consum- challenges and new product innovations. also exploring new protein sources like ers. Shandong Jindu Talin Foods, jdtl.cn, Drawing on its expertise in brewing pulses and microalgae. Product develop- Booth 1080 science and the company’s long history in ers will have a chance to explore these the industry, Kikkoman has created Gluten- protein ingredients and learn which ones LEMNOIDEAE IS THE plant source from Free Tamari Sauce that provides soy sauce function best in their product applications. which Parabel has extracted protein for its flavor to applications without gluten. In Expect experts to be on hand to discuss new ingredient, Lentein. The plant, which is addition to gluten-free ingredient options, the emerging research on protein, too. referred to as water lentil, has high levels product developers are increasingly inter- of protein along with other macronutrients ested in ingredients and products that MOST PROTEIN-ENHANCED FOOD uses and micronutrients like beta-carotene, have bold flavors or ones with heat. To that dairy or soy protein because these types polyphenols, lutein, calcium, iron, and end, Kikkoman offers its line of pan-Asian of protein provide a complete complement omega-3 fatty acids. It also contains essen- sauces that feature ingredients and fla- of the nine essential amino acids. The tial amino acids and branched chain amino vors like sriracha, chili peppers, citrus, challenges with using these ingredients acids at levels that are comparable to whey mirin, and more. are that they can be expensive (dairy) or proteins and greater than other plant pro- Kikkoman’s menu of product concepts often are genetically modified (soy), teins like soy, reports the company. The illustrates ways that product developers according to Dealers Ingredients, which stable green powder functions in chips, can use the sauces to boost flavor, has spent more than a year developing bars, and cereal clusters. Since it is solu- eliminate gluten, and reduce sodium. plant-based protein blends to help over- ble, is mixes into powders used for sports Try Teriyaki Flavored Popcorn made with come these challenges. PROFI 100 and drinks and cold-pressed juices. The com- Granulated Gluten-Free Tamari Soy Sauce, PROFI 200 are proprietary blends of vege- pany plans to have beverage product Southwest Lime Shredded Beef with Less table proteins and soluble fiber that concepts formulated with Lentein at its Sodium Gluten-Free Tamari Soy Sauce, provide label-friendly ingredient solutions booth and will distribute copies of its white and Sriracha Ranch Dip with Sriracha Hot for adding protein to foods and beverages. paper that details additional information Chili Sauce. Kikkoman Sales USA, They also provide the nine essential amino about the ingredient. Parabel, parabel.com, kikkomanusa.com/foodmanufacturers, acids. Additionally, the ingredients report- Booth 126 Booth 1731 edly do not require any masking for taste and will blend easily into beverage, soup, REAL EGG INGREDIENTS provide function- THE FULL LINE of French’s mustards, protein bar, pasta, cracker, cereal, and ality to bakeries and food manufacturing Frank’s RedHot hot sauces, Cattlemen’s veggie burger applications. Dealers operations, performing essential roles like BBQ sauces, French’s Worcestershire Ingredients, dealersingredients.com, emulsification, binding, aeration, coagula- sauces, and French’s crunchy toppings Booth 104 tion, and thickening, according to the help make products stand out with the taste and texture that consumers crave. Photo courtesy of Parabel The experts from French’s Flavor Ingredients will have product concepts that feature many of these ingredients and information on how they add distinctive appeal to many food applications. French’s Flavor Ingredients, frenchsflavoringredients.com, Booth 1271

PROTEIN

Protein is one of the most talked-about food ingredients. Innova Market Insights named protein and protein fortification one of its 10 trends in 2015, and plenty of pro- tein-packed foods are on grocery store shelves. Once a mainstay ingredient in bar

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Photo courtesy of Batory Foods protein values less than 80%) and more soy protein concentrates and just less specialty, functional concentrates and than that of isolates. HIsolate 75/80 is isolates designed for specific applications. made from non-GM and organic soybeans Since each protein source is subject to and is said to have comparable functional varying market conditions for pricing and properties as the traditional hexane- availability, the company helps product extracted concentrates and isolates. The developers understand these dynamics of company has successfully tested the sourcing and cost. Stop by the booth to ingredient in extruded crisps and protein learn about some of the other ingredients drinks and powders. Harvest Innovations, that Batory supplies, like sweeteners, harvest-innovations.com, Booth 1305 dairy powders, fibers, oils and shortenings, starches, grains, fruit concentrates, and LEARN THE BEST “whey” to reduce cost, more. Batory Foods, batoryfoods.com, improve nutrition, enhance texture, and Booth 2136 reduce fat from the whey protein experts at Grande Custom Ingredients Group. Grande BEVERAGE PRODUCT CONCEPTS will fea- Bravo whey protein binds water and aids ture a new “whole bean” spray-dried soy texture development. Grande Ultra whey milk powder as an alternative base for soy protein isolates are made using a patented beverage makers currently using tradi- process to ensure the best clarity and fla- tional whole soybean methods. To produce vor. Grande Custom Ingredients Group, IVORY100 Spray Dried Soymilk Powder, grandecig.com, Booth 3731 Natural Products uses a proprietary spray- drying process on whole dehulled soybeans, which retains the maximum ENZYMES American Egg Board, which will have nutrition of the bean while minimizing plenty of information about these and costs. With a protein content of 40%, the From clarifying juices to extending shelf more than 20 other functions of eggs. ingredient is used to formulate high-pro- life in breads to removing lactose from Additionally, egg ingredients are listed tein soy milk, grain-based beverages, dairy products, enzymes play an important as “eggs” on product labels to meet instant powdered drink mixes, and dairy role in many facets of food production. consumer demands for clean and simple analogs such as soy yogurt and frozen They are derived from many different ingredient statements. desserts. Natural Products, npisoy.com, sources and have specific functions in Stop by the American Egg Board booth Booth 1501 food and beverage applications. to try samples of product concepts made Incorporating the right enzyme for the task with eggs. Learn about the types of further FIBROUS PLANT PROTEIN pulp will fortify at hand can help manufacturers increase processed egg ingredients available and juice product concepts distributed at the yield, reduce costs, and deliver a higher- where to source them and discover how NIZO Food Research booth. Researchers quality finished product. Enzyme experts eggs help provide the great taste consum- at the organization developed the plant will be on hand to discuss product devel- ers expect from products. Attendees can protein pulp and the processing technol- opment challenges and offer suggestions pick up copies of the organization’s white ogy for it. The pulp is visible in juice for the perfect enzyme ingredients. papers that discuss the nutritional and applications, where it adds protein and practical side of egg proteins and compare texture. NIZO’s protein expert, René Floris, LEARN ABOUT THE many specialty and contrast real egg ingredients to will speak about pea and legume proteins enzymes that Biocatalysts produces. alternatives. in session 116, “Protein Functionality and Standard, off-the-shelf enzyme ingredients Learn more about egg product safety Process Interactions: A Cross-Source are available in a range of options and and have any technical questions Investigation for Best Practices,” from can be packaged and ready in as little as answered from American Egg Board 12:30 p.m. to 2:00 p.m. on Monday, July 13. six days. The company can also custom- expert Shelly McKee, who will be at the NIZO Food Research, nizo.com, Booth 1718 tailor existing enzymes to meet product booth throughout IFT’s food expo. developers’ needs or create something American Egg Board, aeb.org, Booth 2802 NONHEXANE SOY PROTEIN ingredients completely new through its Novel Enzyme are criticized for not having enough pro- Development service. These enzymes can A PROTEIN POWERHOUSE is what Batory tein and being costly and too high in fat, be used in a variety of sectors within the Foods calls itself, and it lives up to the reports Barry Nadler, president of Harvest food industry, including cheese produc- name by offering a full line of both plant- Innovations. In response to this, the com- tion, fruit and vegetable processing, and animal-based proteins in different pany has developed a nonhexane, non-GM functional protein manufacturing, brewing, forms. These include commodity-based soy protein ingredient that reportedly has and baking. Enzymes, which are typically proteins available in bulk quantities (with a protein level that is higher than standard derived from plants, microorganisms, or pg 60 06.15 • www.ift.org [INGREDIENTS] PREVIEW[INGREDIENTS]

Chicago Will Be the Ingredients Capital in July continued... animal tissue, can increase yield, reduce postfermentation that also has been found range of enzyme ingredients also encom- waste, and produce new flavors and bet- to degrade gluten to the point that it can passes sectors that include baking; ter textures in food products. Biocatalysts, no longer be detected. In bakery applica- brewing, distilling, and wine production; biocatalysts.com, Booth 4751 tions, the company’s enzymes can extend health and nutrition; and oils and fats. the shelf life of breads, improve dough Novozymes, novozymes.com, Booth 3927 SINCE 1953, ENZYME Development Corp. handling, reduce staling, and increase has been providing its customers with control over crumb texture, color, taste, personalized enzyme solutions that include moisture, and volume. In fruit and vegeta- FLAVORINGS custom blending and packaging. In the ble processing, enzymes help increase bakery sector, FRESH-N alpha amylases production capacity and lower costs. Flavor is one of the factors that can drive can extend shelf life in baked goods and Adding SEB Color Light, a proprietary sales. Flavor chemists influenced by the improve fermentation, while ENZECO blend of clarifying agents, results in spar- latest trends for global flavors, bold fla- BROMELAIN proteases derived from pine- kling, clear fruit juice, and the pectinase vors, and even the fusion of flavors create apple are useful in certain crackers or blend ExtractSEB Veg reduces viscosity in flavorings that tap into these trends. continuous mix bread. ENZECO lactases cloudy vegetable juice. Enzyme Innovation, Expect to see product concepts at the food reduce lactose levels in milk-related appli- enzymeinnovation.com, Booth 5513 expo that feature flavorings that capture cations, and ENZECO pectinases can the nuances of ingredients and foods from clarify fruit juices, reduce viscosity, and CALLING ON A team of R&D experts, the Mediterranean, Asia, and Latin increase yields. Additionally, a range of Novozymes offers innovative, cost-effec- America, areas associated with three of meat-tenderizing enzymes can treat tough tive solutions to help customers maximize the most popular cuisines today. cuts of meat, including beef, pork, and their resources while creating food prod- chicken. They also work with seafood ucts. The company provides a range of JOIN THE FLAVOR experts at Innova such as squid or clams. Enzyme enzymes for use in dairy-related products, Flavors as they showcase the new portfo- Development Corp., enzymedevelopment. including lactases such as Lactozym Pure, lio of flavorings under theCondiments com, Booth 4527 which reduces lactose by breaking down Around the World program. The collection glucose and galactose. Enzymes can be of authentic flavorings will take product WITH MORE THAN 50 years of experience used to reduce salt content in processed developers on a tasting journey around the in enzyme research and manufacturing, meats while enhancing flavor, and they world. Some of the new flavorings include Enzyme Innovation offers custom enzyme can be added to pastas and noodles to Greek Tzatziki, Middle Eastern Za’atar, formulations along with technical and increase overcooking tolerance, reduce Mexican Chamoy, Moroccan Harissa, enzyme application support. The compa- drying time, and increase firmness in prod- and Chilean Pebre. As a partner with ny’s ingredients serve a range of food ucts made from wheat flour. Enzymes can food processors, Innova Flavors develops and beverage sectors. For beer brewing, also help improve the emulsification prop- customized meat and savory flavors with Enzyme Innovation developed SEBrew erties of egg yolks and protect fruit and unique signatures for food products. Clear, a specialized haze clarification vegetables when being processed for use Innova Flavors, innovaflavors.com, enzyme that can be added in yogurts and as toppings. Novozymes’ Booth 3351

© Comstock/Stockbyte/Thinkstock CHOOSE YOUR OWN adventure is how Sensient Flavors is challenging attendees at IFT's food expo. Drawing on its exten- sive consumer insights program, Sensient will guide attendees on a taste excursion that will inspire, engage, and build excite- ment about current flavor trends. Sensient will also examine what is driving consumer behavior and product preference to help product developers stay one step ahead of their competitors. Each day of the three-day food expo will bring a different focus. Some of the highlights include “Savory in Motion,” which will feature “category blurring” such as African blue basil–flavored water, and “Hybrids,” which are unconventional flavor pairings such as smoked Chantilly. During the event, attendees will sample

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Chicago Will Be the Ingredients Capital in July continued...

product concepts that give a twist of where the company supports more than instead of medicine, reports manufacturer favorite flavors and mix and match popular 800 planters and curers and maintains Pet Flavors. The company has shown there flavors like Indian spices combined with strong partnerships with suppliers to make is a 95%–99.9% free choice acceptance in maple syrup. Sensient Technologies, sure it sources the best raw materials for companion pets of all types. Experts from sensientflavorsandfragrances.com, its ingredients. It also ensures traceability the company can help provide cost-effec- sensient.com, Booth 1931 through an active local presence, and it is tive formulation and product development committed to promoting the health and to product formulators who want to ADD THE CHARACTERISTIC pepper-vine- well-being of the area’s children and their improve the palatability of their existing gar flavor ofTabasco Brand Pepper Sauce families, according to the company. products, create line extensions, or with McIlhenny’s new Tabasco Brand In addition to sourcing vanilla, the develop entirely new products. Pet Flavors, Spray Dry Flavor. Made from tabasco pep- company offers cocoa and coffee flavors petflavors.com, Booth 870 per mash, distilled vinegar, salt, and and extracts. It also works on cocoa maltodextrin, the flavorful and easy-to-use extraction to produce liquid and dry cocoa DELIVER ENHANCED TASTE with a wide powder elevates the flavor of baked extracts and cocoa products through pro- range of dairy flavorings suited for food goods, batters and breadings, sauces, cessing technology that features large and beverage applications where creamy, soups, dressings, marinades, beverages, vertically integrated production capaci- cultured, buttery, and more are desired. dry rubs, and seasoning blends. This light ties. Prova, provaus.com, Booth 3542 Some of the dairy flavorings function as orange–colored powder is water soluble, flavor enhancers, while many others help allowing it to be used to add flavor and a A LINE OF organic flavorings called21st to mask the off notes from protein, fiber, bit of heat (it measures 2,500–7,500 Century Flavors makes its debut at the IFT and sweeteners. The food scientists at Scoville heat units) to many beverage food expo. The flavorings, offered by Carmi Edlong Dairy Technologies have even applications—both nonalcoholic and alco- Flavors, will be available in both liquid and developed on-trend product concepts to holic. Its fine particle size and free-flowing powder forms with no minimum purchase show how the various dairy flavorings can quality makes it a convenient ingredient to requirements. The new organic flavorings solve product development challenges use as a topical addition to applications join the company’s Flavor Depot line of and formulate products with distinctive like potato chips and extruded snacks. standard ready-to-use flavorings and the flavor appeal.Edlong Dairy Technologies, Tabasco Brands/McIlhenny, Carmi Flavor line of custom-formulated edlong.com, Booth 2602 tabascoingredients.com, Booth 1906 flavorings. The company has been manu- facturing liquid and powdered flavorings CONSUMER INTEREST IN global cuisines FOR ALMOST 70 years, Prova has built a since 1979. Carmi Flavors, carmiflavors. is increasing in the United States, and strong reputation as an expert in vanilla, com, Booth 2239 many foods are becoming more main- cocoa, coffee, brown, and gourmet flavor stream. Ogawa has developed a new line notes that are used by food and beverage VEGETARIAN FLAVORINGS CAN duplicate of authentic Japanese flavorings that manufacturers. The company is a founding the taste of meat and poultry without the draw upon ingredients that are character- member of Vanille Durable Bemanevika, a use of animal proteins or animal by-prod- istic of the cuisine. The flavoring line nonprofit organization in the vanilla culti- ucts. Gold Coast Ingredients will introduce features shichimi chili, wasabi, myoga vation areas of Bemanevika, Madagascar, its Specialty Line of Vegetarian Flavors, ginger, matsutake mushroom, yuzu, yuzu which are available in powder and liquid pepper, sansho pepper, sesame, soy Photo courtesy of Tabasco Brands/McIlhenny form and can be made organic, non-GM, sauce, and shiso. Visit the company’s gluten-free, or MSG-free upon request. booth to try a variety of dip product con- The flavorings can be formulated into cepts made with these flavorings.Ogawa, marinades, seasonings, gravy bases, ogawa.net/english/index.html, Booth 3848 demiglaces, brines, stews, sauces, and soups. The Vegetarian Chicken Flavors SHORT, FIERY, AND to the point, Spark is come in a variety of flavor profiles, the name of Bell Flavors & Fragrances’ like grilled, roasted, boiled, and new trend program. The experts at the more with white, dark, lean, or fatty company have discovered new “sparks” skin flavor profiles. TheVegetarian for 2015 to inspire food formulating efforts Beef Flavors are offered with dif- in developing products consumers will buy ferent levels of doneness and fat again and again. content. Gold Coast Ingredients, One of the 2015 Spark trends Bell has goldcoastinc.com, Booth 2614 noted is “Well-Traveled Kitchen: Southeast Asia,” and it will offer samples of product FLAVOR BASES FOR animal nutritional concepts that illustrate the foods and fla- health and pharmaceutical products may vors from the cuisines of Southeast Asia. make pets think they are getting treats Try bo kho bao (savory Vietnamese-style pg 64 06.15 • www.ift.org [INGREDIENTS] PREVIEW[INGREDIENTS]

Chicago Will Be the Ingredients Capital in July continued... steamed bun), flavored white tea, chai © leekris/iStock/Thinkstock cardamom beverage, hotteok (Korean pancake), and lychee and sweet potato cupcake. Bell Flavors & Fragrances, bellff. com, Booth 1267

LEAVENING AGENTS

Leaveners give bread, cakes, pizza, and other bakery applications their characteristic rise. In addition to sodium bicarbonate—baking soda—leaveners are available with potassium or aluminum, enabling bakers to create traditional baked goods while reducing sodium content. Innovations in this arena can also allow manufacturers to incorporate leavening agents whose release they can control, resulting in stable doughs and dry mixes.

CHURCH & DWIGHT’S ARM & HAMMER brand bicarbonates have helped baked released in phases, which can reduce the replace sodium bicarbonate 1:1 in most goods rise for more than 160 years. Its amount of calcium propionate and yeast applications and does not affect reaction sodium bicarbonate, potassium bicarbon- needed in bread dough and can extend rate. Making the switch can also allow ate, and ammonium bicarbonate shelf life and improve texture in tortillas. manufacturers to increase potassium lev- formulations were created to leaven Clabber Girl, clabbergirl.com/commercial/ els in their final products. Increasing cakes, cookies, crackers, muffins, biscuits, ingredients, Booth 4119 dietary intake of this mineral is recom- cereals, tortillas, pizza dough, pretzels, mended by the World Health Organization and confections. With a range of available WITH MORE THAN a century of experi- to help reduce risk of cardiovascular formulations, including bicarbonate ence producing phosphate products, disease, manage blood pressure, and grades 1, 1TFF, 2, 3, 3DF, 4, 5, Tortilla Blend, Innophos can provide the right ingredient maintain muscle strength. Though based in Flow K potassium bicarbonate, and ammo- for a range of food applications. The the United Kingdom, Kudos Blends main- nium, ARM & HAMMER leaveners can be Textur-Melt line—an emulsifying tains partnerships with U.S. and Canadian targeted to meet most baking require- salt—can be used in process cheese distributors that can move its ingredients ments. Church & Dwight, ahperformance. production, while dipotassium phosphate throughout North America. Kudos Blends, com, Booth 4009 can stabilize nondairy creamers. Among kudosblends.com, Booth 2178 many other baking solutions, CAL-RISE, CUSTOM LEAVENING SYSTEMS under a sodium-free leavening agent, provides VITUSA PRODUCTS IS committed to pro- the InnovaPhase line “provide just the rise without adding salt, and Donut Pyro, viding quality products and services that right amount of leavening, at just the right a sodium acid pyrophosphate designed for meet or exceed their customers’ expecta- time,” according to the manufacturer doughnut mixes, offers double-acting tions. The company offers a portfolio of Clabber Girl. The InnovaBake encapsu- leavening action and can be used alone or leavening agents, including ammonium lated leavening system, which features with other acids. Innophos, innophos.com, bicarbonate, sodium bicarbonate, and lipid-coated sodium bicarbonate, provides Booth 1050 potassium bicarbonate. A range of greater control by preventing premature phosphates is also available, such as

CO2 release when water is added to dry LEAVENING INGREDIENTS FROM Kudos ammonium, magnesium, potassium, and mixes, protecting the baking soda until Blends help manufacturers reduce sodium, sodium. Vitusa Products, vitusaproducts. the product is heated in an oven. It can be increase potassium, and eliminate alumi- com, Booth 4333 used with tortillas, bakery, and pizza. num in foods. KUDOS potassium The InnovaBake Frozen Batter/Biscuit bicarbonate allows for up to 50% sodium Leavener is an encapsulated baking pow- reduction without affecting taste or overall TEXTURE AND STABILITY der that provides reliable leavening of quality; it is available in fine particles for batter even when frozen for weeks or bakery mixes and cake batters as well as in Texture is more than just creamy, chewy, months. InnovaFresh, meanwhile, is a mul- very fine particles for chemically leavened or crunchy. Today, ingredient suppliers tiphase encapsulated fumaric acid that is doughs. Potassium bicarbonate can have developed sophisticated ways to

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measure and analyze texture and then 11:30 a.m. on Monday, July 13. TIC Gums, beverages, frozen desserts, bakery, and translate that into a new lexicon that prod- ticgums.com, Booth 1926 cheese. Agropur has incorporated health- uct developers can use to differentiate ful twists to each product concept it will their products from the competition. Of NEW INGREDIENTS IN the Vitacel brand offer, and the company will show how its course, the texture and any other attribute as well as the brand Canadian Harvest will ingredients can provide stability and of food products does not matter if pro- make their debut at IFT’s food expo. Vitacel enhance texture. An iced tea latte is made cessing, transport, storage, and shelf-life Rice Fiber is suitable for clean label formu- with milk protein isolate for a punch of conditions affect the stability of the fin- lation and gluten-free products. With a protein and Keystone Gellan Gum. ished product. That is why ingredient dietary fiber content of 93%, neutral taste, Capstone Anti-Caking Agents infused with suppliers offer a range of gums, starches, and light coloring, the ingredient works in sriracha and truffle-basil flavors provide a fibers, and more that provide the neces- crackers, extruded snacks, and nutrition new appeal for reduced-fat and processed sary stability to foods and beverages. and cereal bars. Vitacel Vanilla Fiber has a cheese products. Shredded cheese will subtle vanilla flavor, and this, along with its fill sprouted wheat tortillas made with RESPONDING TO BEVERAGE application dark color and smooth texture, make it PZ-44 Dough Conditioner in quesadillas. challenges, TIC Gums has developed useful in sweet bakery and confectionery Soft-serve lemon ice formulated with Dairyblend Acidified Beverage 120 and products. It has a dietary fiber content of Keystone Stabilizer Systems will contain Dairyblend Acidified Beverage 880F to 59%. The Canadian Harvest brand of inulin and boast zero fat content; it will be target texture and improve protein stabili- ingredients includes oat fibers, specialty a perfect palate cleanser to enjoy zation. Product concepts available at IFT’s starches, stabilized brans and germs, throughout the show. Agropur Ingredients, food expo will address formulation chal- cellulose fibers, andMultiFiber blend agropuringredients.com, Booth 961 lenges developers face when creating ingredients that enhance product func- low-pH, ready-to-drink (RTD) beverages tionality and provide added nutrition. J. POTATO-BASED INGREDIENTS THAT offer like drinkable yogurt and dairy-based Rettenmaier USA, jrsusa.com, Booth 719 functional properties for a wide variety of smoothies with juice. food applications are provided to food Steven Baker and Dan Grazaitis, food DERIVATIVES OF KONJAC plant are made manufacturers by KMC. The company scientists at TIC Gums, will present at into gums and flours that provide thicken- plans to highlight its CheeseMaker ingredi- scientific and applied sessions. Baker will ing and gelling functions to a variety of ents for the replacement of milk proteins discuss new hydrocolloid developments in foods. Longrun Newstar Food Group spe- and present new concepts for white gluten-free systems in session 027, cializes in manufacturing and marketing cheese alternatives and dairy-free block “Ingredient and Methodology Strategies in different konjac ingredients for use in food cheese. Its EmulsiForm ingredient can Developing Gluten-Free Bakery applications. The company also offers replace egg and is said to help formulate Formulations,” from 10:30 a.m. to noon on kappa refined and semirefined carra- a safe and cost-reduced mayonnaise. Sunday, July 12. Grazaitis will talk about geenan ingredients. Longrun Newstar The ColdSwell line of ingredients provide ingredient selection options for designing Food Group, longrun-newstar.com, water-binding capabilities in many appli- product texture and stabilization in session Booth 864 cations. KMC, kmc.dk, Booth 3812 061, “Formulating for Clean Label Products: Regulatory, Market Drivers, and TO ADDRESS THE healthy food and clean A RECENTLY INTRODUCED sodium phos- Ingredient Selection Options for the label trends, Ceamsa developed an ingre- phate replacement ingredient, BindEASE, Product Developer,” from 10:00 a.m. to dient based on citrus fiber derived from is said to increase yield and maintain the citrus peel. Ceamfibre contains mainly texture and flavor of chicken, pork, beef, insoluble fibers that can be used in food and fish. Food manufacturers can use to boost the nutritional content and solve Foran Spice Co.’s BindEASE to maintain formulation challenges, according to the cook yields equal to products formulated company. The ingredient can help reduce with phosphates to produce a tender and fat and cholesterol in bakery products, moist product without changing the flavor replacing up to 50% of fat in muffins, as or texture. well as replace eggs. It has a high water- The ingredient increases the ionic binding capacity of up to 10 times its strength and water-holding capacity of weight, and it can bind oil up to four times meat and works synergistically with other its weight. Ceamsa, jfhydrocolloids.com, ingredients. Comparative testing has Booth 3818 shown that products containing BindEASE outperformed products containing no INGREDIENT EXPERTS FROM Agropur binders or phosphates and resulted in Ingredients will showcase their formula- improved cook yields of 5%–10% in

Photo courtesy of J. Rettenmaier USA tion and ingredient expertise within their chicken and 10% in pork. Foran Spice Co., four core food application focus areas: foranspice.com, Booth 535 »» pg 68 06.15 • www.ift.org [INGREDIENTS] PREVIEW

STABILIZE AERATED confection- particles; and ExtruIce 252 and ery fillings, whipped egg whites, ExtruIce 278 for texture, creami- oil-in-water emulsions, mousse, ness, melting resistance, and coconut milk powders, and icings other properties for soy ice. For with CAVAMAX W6 from Wacker baking and margarine applica- Chemical. The ingredient is a tions, the company offers the naturally occurring cyclic nonhydrogenated, trans-fat-free, oligosaccharide enzymatically and non-GM emulsifiersDMG produced from starch. It is a 0297 and PGE 1155. Palsgaard, nondigestible, fully fermentable palsgaard.com, Booth 519 water-soluble dietary fiber that helps aerate fatty and acidic prod- FOOD GRADE GUAR gums from ucts. Wacker Chemical, wacker. the Edicol line have a viscosity com, Booth 2102 range from 25 cps to 7,000 cps (1% solution), varying particle sizes, LEARN HOW THE Rousselot and different hydration rates. Soft- Synergy Systems line of func- serve ice cream product concepts tional gelatins and other made with Sofeeze Soft Ice Cream ingredients can improve texture, Dry Mix powder will demonstrate stability, and emulsification in a the application of Edicol Guar range of food and beverage appli- Gum. Visit Lucid Colloids cations. AcidoGel gelling agent America’s booth each day to try a made from gelatin and pectin is different flavor. Lucid Colloids’ used to produce stable acid joint venture company, Taiyo aerated confections like marsh- Lucid, manufactures Sunfiber, a mallows. NeutralGel blend of partially hydrolyzed guar gum that gelatin and pectin is said to tex- is said to be tasteless and odor- turize, mimic fat, promote flavor less and has almost no viscosity release, and improve stability. to produce a transparent solution ResistaGel is particularly useful in in water. Taiyo Kagaku Co. glob- preserving the quality of confec- ally markets the ingredient. The tionery products in warm climate company also announced that it is conditions. EmulsiGel blend of expanding its operations by con- gelatins emulsifies and stabilizes structing three plants in India. oil-in-water emulsions. Rousselot, Lucid Colloids America, rousselot.com, Booth 2367 lucidgroup.com, Booth 3856

NEW EMULSIFIERS FOR viscosity GUM INGREDIENTS WITH differ- control and additional stability ent functionalities, physical and to improve production effi- characteristics, and solubilities ciency will make their debut at provide the thickening and gelling IFT’s food expo. Palsgaard has needed to stabilize and add developed AMP 4455 ammonium texture to food and beverage phosphate and three polyglycerol products. Gum tragacanth swells polyricinoleate oil binders and rapidly in either hot or cold water crystal promoters (OilBinder 01, to form highly viscous colloidal OilBinder 02, and CrystalPromoter sols, or semigels, that act as 41) for use in chocolate confec- stabilizing agents. Locust beam tion applications. To emulsify and gum speeds coagulation in soft stabilize soy-based beverages cheese, provides heat-shock and ice cream, the company resistance to ice cream, thickens developed RecMilk 122, which pie fillings, and increases the soft- contains monoglycerides, diglyc- ness of cake. Guar gum thickens erides, and carrageenan; ChoMilk aqueous solutions. Agar forms 173 and RecMilk 131 for soy gels at concentrations as low as chocolate milk with suspended 0.04%. Gum arabic is widely used pg 70 06.15 • www.ift.org in the food industry, as it is water soluble Fibersym RW, a resistant wheat starch, chocolate sourced from remote parts of and does not affect the aroma, flavor, or can boost dietary fiber—delivering a mini- the world to functional chocolates for use color of foods. Xanthan gum is another mum 85% total dietary fiber—while in creating products for consumers with commonly used gum to thicken, suspend, lowering fat and calorie levels. With a food intolerances. Cocoa powder, butter, and stabilize emulsion and other water- smooth texture, neutral flavor, and white liquor, and nibs are also available. Barry based systems. Gumix International, color, the ingredient can be incorporated Callebaut, solutions.barry-callebaut.com, gumix.com, Booth 836 without affecting the product formulation. Booth 3526 The line of Midsol specialty wheat TO IMPROVE ALL types of bakery applica- starches, meanwhile, can reduce sodium AT ITS BOOTH, Global Organics will sam- tions, Penford Food Ingredients offers a content in soups, sauces, and similar ple Agostoni brand certified organic line of starches and ingredient systems. applications. MGP Ingredients, chocolate ingredients, which can be used Some of the starch ingredients enhance mgpingredients.com, Booth 2563 in a range of applications, including baked moisture retention, preventing cakes and goods, snack bars, cereals, and bever- breads from drying out too quickly. Other ages. The ingredient portfolio includes starches and ingredient systems are CHOCOLATE dark and white chocolate chips and specifically designed to reduce calories chunks in several sizes, as well as organic in baked goods by replacing fat and adding Global demand for chocolate continues to or non-genetically modified chocolate calories. There are also ingredients to soar. But with cocoa beans in shorter sup- couvertures that can be used for enrobing replace eggs. Acid- and low-pH-stable ply and prices on the rise, manufacturers and molding or in ganache. Global starches ensure that the texture of fruit must find ways to impart chocolatey taste Organics also supplies complementary fillings is not too thin and not too thick and and create premium cocoa products with- ingredients that can be combined with that they maintain stability through pro- out passing costs on to consumers or chocolate, such as EcoSocial All Fair cessing, transport, and shelf life without sacrificing quality. Ingredient suppliers in certified organic cane sugar, organic breaking apart or migrating into the baked this category offer innovative ways to coconut products, and organic Class I product or packaging. Penford Food maximize the flavor of their cocoa ingredi- caramel products. Global Organics, Ingredients, penford.com, Booth 2167 ents and ensure that consumers are more global-organics.com, Booth 1577 than satisfied with the results. LEARN HOW STARCHES and maltodextrin AS THE LARGEST cocoa processor and from Grain Processing Corp. function in FOR MORE THAN a century, Archer ingredient chocolate supplier in North different product concepts. Formed, grilled Daniels Midland’s deZaan brand has chicken skewers will draw on PURE-GEL offered an expansive portfolio of cocoa © loooby/iStock/Thinkstock modified starch to achieve a 125% finished powders, available in a range of color and yield, and they will be served alongside flavor options, giving manufacturers the sauces thickened and stabilized with opportunity to choose the powder best- PURE-GEL starch. INSTANT PURE-COTE suited to the product at hand. To meet the modified starch will add sturdiness to rising consumer desire for natural prod- multigrain crackers, ensuring they stand ucts, deZaan has focused its development up to a savory hummus dip made with efforts on providing ingredients for these INSCOSITY instant modified starch to add applications. The company will showcase moisture stability through refrigeration its newest cocoa powder, which was storage. INSCOSITY will also appear in created using a unique technology devel- dessert offerings, where it extends shelf oped by the company. In addition, deZaan life and product quality in frozen bakery can provide manufacturers with premium items. A single-cup beverage pod will dis- cocoa butter, liquors, and chocolates, pense coffee and tea beverages packaged including those produced at its facility in with MALTRIN QD agglomerated malto- Manage, Belgium. ADM Cocoa, adm.com/ dextrin, which can add bulk to fill space in en-US/products/Cocoa/brands/Pages/ the package and quickly disperses in bev- deZaan.aspx, Booth 119 erages to add body and build mouthfeel. Grain Processing Corp., grainprocessing. AS A GLOBAL leader in creating high-qual- com, Booth 2607 ity chocolate and cocoa products, Barry Callebaut provides a comprehensive range STARCHES FOR MANUFACTURERS look- of ingredients for food manufacturers. Its ing to reduce fat, calories, or sodium in chocolate ingredients take a variety of their products will be featured at the MGP forms, from aromatic, superior-quality Ingredients booth. The company’s handpicked Terra Cacao and Origin

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America, Blommer Chocolate Co. provides comprehensive business solutions for domestic and international customers across the confectionery, baking, and dairy industries. In addition to its dark and milk chocolate, Blommer can supply a wide variety of other ingredients, including cocoa powders; specialty, confectioner, and functional coatings; white chocolate; ice cream coatings; Signature Line pre- mium boxed chocolates; and drops and chunks. Organic and Rainforest Alliance Certified products are also available. Blommer Chocolate Co., blommer.com, Booth 4250

DAIRY

Protein has been an important consider- ation for consumers for some time, and there seems to be no end in sight for this © olgakr/iStock/Thinkstock trend. With some studies promoting the benefits of including protein at every eat- ing occasion, there is an opportunity for co-op with contract manufacturing facili- INGREDIA PROMOTES THE milk produced manufacturers to include it in snacks, ties for beverages, ingredients, and by the 1,200-member cooperative group La beverages, and desserts, as well as at cheese, DFA’s products include coffee Prospérité Fermière based in the Nord/ traditional meals. Dairy offers a conve- dairy beverages; nutritional, energy, Pas-de Calais region in France. The com- nient, nutrient-rich way to amplify the weight loss, and protein drinks; and coco- pany comprises three business units: protein content of foods while providing nut waters. Dairy Farmers of America, Ingredia Essential, which supplies liquid additional functional benefits—and dfamilk.com, Booth 3806 milk and dairy powders; Ingredia flavor—to products. Functional, which creates native milk pro- SOURCED FROM LOCAL milk, Grassland teins and functional systems for the food BUTTER BUDS SUPPLIES functional, Dairy Products’ portfolio of dairy ingredi- and nutrition industries; and Ingredia concentrated dairy flavors to food manu- ents deliver true dairy flavor and Nutritional, which produces natural bioac- facturers around the globe. The company functionality. The company’s specialty tive ingredients for the health and nutrition transforms butter, cream, and cheese ingredients include milk proteins at various industries. Ingredients include powdered using a proprietary enzyme modification concentration levels, milk protein isolate, skim and whole milk, powdered cream, process to create full-bodied dairy flavors milk permeate, and enhanced nonfat milk milk and whey permeates, native nonde- with minimal fat and cholesterol. The solids, along with buttermilk powder, non- natured milk protein concentrates, Butter Buds ingredient provides as much fat dry milk, and butter and anhydrous milk isolates, micellar casein isolates, and non- as 80 times the flavor strength of real fat for industrial use. Grassland Dairy denatured whey protein isolates created butter, while Cream Buds and Milk Buds, Products, grassland.com, Booth 3902 with continuous membrane filtration. derived from sour cream and milk, provide Ingredia, ingredia.com, Booth 2560 dairy flavor, fatty mouthfeel, flavor mask- BOASTING THE ABILITY to transition milk ing, and ingredient cost savings at low from its owned-and-operated milking par- BACKED BY ITS team of experts and application levels. Butter Buds, bbuds. lors to final packaging within 24 hours, pilot plant capabilities, Land O’Lakes can com/food-ingredients, Booth 1019 Idaho Milk Products offers dairy ingredients create custom dairy solutions to meet for a variety of applications. It produces manufacturers’ needs. Ingredients offered THE STATE-OF-THE-ART INNOVATION 70%–85%­ milk protein concentrate and include dry cheese powders and dairy Center at Dairy Farmers of America is isolate powders under the IdaPro brand seasonings that can add the flavor of but- where food scientists experienced in prod- name, which deliver casein and whey pro- ter, cream, and sour cream to prepared uct commercialization and customized teins at the same ratio found in fresh milk foods. The company also supplies natural formulas take advantage of its formulation with excellent solubility and emulsifying and process cheeses in a variety of flavors labs and pilot plant to create dairy and capabilities. Idaho Milk Products, and classifications. Its milk powders food products for national companies. A idahomilkproducts.com, Booth 3409 are available in nonfat, whole, and pg 72 06.15 • www.ift.org buttermilk varieties and can be used in a THE U.S. DAIRY Export Council intends SWEETENERS range of applications, from confectionery, to show attendees how the dairy industry bakery, and ice cream to beverages to can work side-by-side with manufacturers The sweeteners from which product nutrition bars. High-performance butters, to create new products that align with developers can choose is as varied as butterfats, and blends, meanwhile, add popular health and wellness trends. It will ever. High-intensity sweeteners continue sweet cream flavor in applications that serve a variety of bites that highlight some to be used, especially in combination with include bakery, confectionery, ice of the hottest consumer trends, such as a other sweeteners to provide specific cream, and sauces. Land O’Lakes, high-protein pudding snack that answers sweet taste impact. Plant-based sweeten- landolakes-ingredients.com, Booth 2512 consumers’ desires for ways to boost pro- ers like stevia and monk fruit are offered tein intake throughout their days. Whey up to manufacturers that want to appeal A WHEY PERMEATE ingredient, VersiLac, protein “meatballs,” meanwhile, demon- to consumers who perceive these as more from Proliant Dairy Ingredients, provides a strate how dairy can appeal to eaters natural ingredients. Then there are stand- cost-effective source of dairy solids that looking for alternative protein sources. bys like sugar, molasses, honey, and can replace whey or nonfat dry milk in A savory kimchi pancake explores both others that each provide distinct flavors most formulations. According to the com- the move toward more adventurous, glob- and functions to foods and beverages. pany, controlled studies showed that the ally inspired dishes and the fermented ingredient could also replace 10%–25% of food trend, which is associated with A NEW LINE of organic and kosher-certi- salt, sugar, cocoa, butter, or cheese pow- added health benefits such as safety fied crystallized grape sugars offered in der in select bakery, confectionery, savory, and digestibility. the United States will enhance fruit-based and beverage applications; it can also be Dairy ingredients can easily answer and fruit-flavored products like pies, jams, used to replace dextrose, maltodextrin, or those trends while providing functional jellies, yogurts, confections, and bever- corn syrup solids. Proliant Dairy properties, flavor, nutritional ages. Crystal Dextrogrape, Crystal Ingredients, proliantinc.com/dairy/about, benefits,and value.U.S. Dairy Export Fructogrape, and Crystal Sweetgrape are Booth 1212 Council, usdec.org, Booth 1043 derived 100% from grapes using a

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patented process and produced in one of conditions. The ingredient also blends well Steviva Ingredients help product develop- the largest grape-growing regions of with other sweeteners. VivaSweet is part ers capitalize on synergies between Europe. Ciranda, ciranda.com, Booth 1684 of a wider selection of sweetener ingredi- sweeteners and other ingredients. By ents that ADM offers. The company will doing this, they can achieve a reduction in A SELECTION OF sweetener ingredients, highlight this ingredient from its sweetener the use of more expensive ingredients and including acesulfame K, aspartame, and line as well as other ingredients like maximize efficiencies at the bench and in sucralose, is offered from Vitasweet, Clarisoy soy protein for protein fortification the pilot plant. which develops, produces, and sells these of beverages and the Textura line of bean, At the booth, attendees will have the and other ingredients. The company also fiber, and whole grain inclusions. Also opportunity to learn about Steviva provides technical support to customers featured will be ingredient offerings like Ingredients’ naturally derived high-inten- formulating with its line of high-intensity flavorings, naturally derived colorings, sity sweeteners, polyols, and customized sweeteners and has built a distribution cheese powders, seasonings, mint sweetening systems such as Nectevia network around the world. Vitasweet, extracts, and stevia from ADM’s WILD fortified agave nectar with stevia, vitasweet.com.cn/en-us, Booth 4262 Flavors & Specialty Ingredients business. Erysweet+ stevia and erythritol blend, and ADM, adm.com, Booth 2818 MonkSweet+ stevia and monk fruit blend. SHELF-LIFE STUDIES have shown that Try a variety of sugar-free beverage con- products sweetened with sucralose retain EACH NATURALLY DERIVED sweetener cepts made with these ingredients. Steviva their sweet flavor profile throughout imparts its own taste and functional prop- Ingredients, stevivaingredients.com, extended shelf life. Archer Daniels erties. It is important that product Booth 5213 Midland now offers VivaSweet sucralose developers understand the nuances of for use in virtually any food or beverage. sweeteners, whether they are used alone BELGIAN PEARL SUGAR is freeze-thaw In addition to having extended shelf life, or in combination with other sweeteners in stable and bake stable, and it adds texture the zero-calorie sweetener is heat stable finished products, since each application and sweetness to waffles, doughnuts, and stable over a broad range of pH has its own requirements. The experts at confections, and ice cream. Bakers can

pg 74 06.15 • www.ift.org find them especially appealing as decora- © IngridHS/iStock/Thinkstock tions to top products or as inclusions. Product developers can choose from a range of colors and flavors, which will be on display during IFT’s food expo. Couplet Sugars, a 160-year-old family-run busi- ness, manufactures pearl sugar, coated pearl sugar, colored and flavored sugar, icing sugar, and fondant powder available for distribution to food manufacturers around the world. Couplet Sugars, coupletsugars.com, Booth 4163

LEARN HOW ONE small leaf of stevia can make a big impact by helping farmers in communities that grow stevia and reduc- ing billions of calories in foods and beverages consumed around the world from representatives at PureCircle USA. The company will showcase its newest alternatives to corn syrup. Sweet suzannes-specialties.com, Booth 1277 ingredient, Sigma-D, a dairy-specific ste- Additions, sweetadditions.com, Booth 115 via ingredient that is said to perform on parity with sugar, in product concepts dis- A ZERO-CALORIE SWEETENER, Astraea FATS AND OILS tributed at the booth and during its is the newest addition from Matsutani Cooking Up Science session with pastry America to the U.S. market. It can be used One of the most discussed topics in the chef Andy Chlebana. PureCircle USA, in reduced-calorie products without leav- area of fats and oils is trans fat. First came purecircle.com, Booth 102 ing an aftertaste and helps regulate blood the U.S. government’s mandate to label the sugar and lower lipid accumulation in the trans fat content of foods and beverages AN INNOVATIVE, NATURALLY derived body, according to Yuma Tani, deputy on the Nutrition Facts Panel. Now the sweetener with the attitude of “don’t call manager of R&D at Matsutani. The industry awaits the U.S. Food and Drug me honey” is the highlight at the booth of ingredient is a monosaccharide and plant- Administration’s decision on whether it will Briess Malt & Ingredients. BriesSweet based sugar—one of approximately 50 make its proposal to remove the self- White Grain Sorghum Syrup looks and that exist in nature, reports the company. determined Generally Regarded As Safe smells like wildflower honey in yeast-risen Since 2011, Matsutani has distributed the (GRAS) status of partially hydrogenated breads, but this syrup, which is produced sweetener in Europe and Japan under oils (PHOs) permanent. Reformulating from the grain of the white sorghum plant, different brand names. Matsutani America, products without PHOs is not the only functions as an alternative to honey and matsutaniamerica.com, Booth 2621 issue addressed by oil manufacturers; other sweeteners like corn syrup, sugar, ensuring stability and longer fry and shelf brown rice syrup, malt extract, and more. FAIR-TRADE CANE SUGARS and verifired lives are important, too. Try samples of bread and lemon jelly made non-genetically modified sweeteners are with the BriesSweet White Grain Sorghum available. Other sweeteners include JOIN FOOD NETWORK’S Cutthroat Kitchen Syrup at the company’s booth. Briess Malt molasses, honey, malt, tapioca syrup, winner and Cupcake Wars contestant Chef & Ingredients, briess.com, Booth 4231 agave, rice syrup, rice syrup solids, fon- Emily Ellyn as she shares her not-so- dant and icing sugars, and nutraceutical secret ingredients to her success at the USING NON-GM RICE and tapioca starch sugars. Domino Specialty Ingredients, IFT Cooking Up Science demo. There she as the raw materials, Sweet Additions dominospecialtyingredients, Booth 1712 will prepare a funnel cake cupcake recipe produces the GrainSweet line of syrups as made with high oleic and interesterified sweetener alternatives particularly suited NATURALLY DERIVED AND organic soybean oils on Monday, July 13, from to certified organic products. The compa- sweeteners of all types help add the 1:30 p.m. to 2:00 p.m. ny’s innovation team can assist food desired sweet taste to foods and bever- An oils expert will join Ellyn at the formulators in achieving the desired ages. The line includes brown rice syrup, demo to speak about the latest high oleic sweetener profile, texture, body, and flavor rice maltodextrin, rice solids, tapioca soybean oil functionality and consumer characteristics by using a variety of sugar syrup, tapioca starch, agave syrup, inulin, sensory test results and the benefits of the profiles and dextrose equivalents. The rice sugar, evaporated cane juice crystals, oil, including extended fry life and less and tapioca syrups that are part of the invert syrups, molasses, honey, and barley buildup on equipment. GrainSweet ingredient line are also malt syrup. Suzanne’s Specialties, Come meet Ellyn at the Qualisoy booth

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on Sunday, July 12, and Monday, July 13, groups within the edible oils and fats knowledge, Columbus Vegetable Oils, a where she will distribute samples of the industry in Ecuador, Danec produces women-owned business, develops and funnel cake cupcakes topped with a frost- value-added and tailor-made fats and oils offers hundreds of different types of oils, ing made with interesterified soybean oil for a wide range of food and beverage ranging from commodity oils and olive oils and pieces of funnel cake fried in high applications. Its latest ingredient, Sioma, is to organic ingredients and non-GM oils oleic soybean oil. Experts from Qualisoy an unsaturated red palm oil that maintains and more. These oil ingredients are avail- and farmers from the United Soybean its naturally occurring amounts of vitamin able as straight ingredients or complex oil Board will share their expertise about soy- A and vitamin E. The Sioma ingredient blends that are analyzed and packaged in bean oils. Attendees can stop by the booth portfolio features red cooking and salad a variety of types and sizes. The oil experts to enter a drawing for a drone. Qualisoy, oils, red shortening, and palm nut oil. at the company are available to assist qualisoy.com, Booth 2058 Danec plans to highlight its portfolio of customers with simple or custom-made specialty fats for the chocolate and con- ingredients or match a certain specifica- OVER THE LAST decade, Richardson fectionery industry, including Cocoa Butter tion or function in a custom application, Oilseed has concentrated its R&D Substitutes and Milk Fat Replacers. In process, or finished product.Columbus resources on developing oils that are addition to these ingredients, the company Vegetable Oils, cvoils.com, Booth 314 functional drop-in solutions to replace will also showcase trans-fat-free and partially hydrogenated oils. Both food reduced-saturated-fat ingredients. These TO MEET THE changing needs of product processors and industrial bakeries can include oils and shortenings for deep-fry- developers and culinary professionals, find a range of canola-based oils, marga- ing applications and the production of Dow AgroSciences developed Omega-9 rines, and shortening to meet their product cookies and baked goods. Danec, danec. Oils. The company used traditional plant development specifications.Richardson com, Booth 218 breeding techniques to create oils with an Oilseed, richardson.ca, Booth 3344 increased shelf life, longer fry life, and a AS A VETERAN in the trans-fat-free arena, light, clean taste. The oils have zero trans DAILY COOKING DEMONSTRATIONS and AAK has manufactured value-added, no- fat, are the lowest in saturated fat, and are samples that feature Plenish high oleic trans-fat vegetable oils for bakery, dairy, high in monounsaturated fat. Dow soybean oil are planned at the DuPont and confectionery applications for more AgroSciences, omega-9oils.com, Booth 515 Pioneer booth. Plenish has 0 g of trans fat than 10 years. Specifically, the company and enhanced stability in frying applica- offers trans-fat-free oil ingredients for AT THE SOY Connection booth presented tions and consumer packaged goods. bakery mixes, laminated dough, icing sys- by the United Soybean Board, experts will DuPont Pioneer, plenish.com, Booth 3702 tems, confectionery coatings, cream filling answer questions about soybean oil and systems, and whipped toppings. The com- soy protein. They will also present data on AS ONE OF the largest agro-industrial pany reports that its ingredients are consumer attitudes about fats and oils and derived from renewable their purchasing habits. © Kuzmik_A/iStock/Thinkstock crops that are grown and Visitors to the booth can sample sourced responsibly. As a product concepts made with soy ingredi- founding member of the ents, play interactive games, and enter a Roundtable on Sustainable prize giveaway. The organization is Palm Oil, AAK works to bring involved in session 088, “Insights Into the this responsibility in growing Supermarket Shopper,” on Monday, July and sourcing to the local 13, from 2:15 p.m. to 3:45 p.m. United communities and global Soybean Board, soyconnection.com, customers it serves. Booth 2363 AAK will offer both sweet and savory product PALM FRUIT IS the source of IOI Loders concepts that showcase Croklaan’s sustainable, partially hydroge- non-partially hydrogenated nated oil–free ingredients. At its Creative vegetable oil ingredients in Studio located at its headquarters, the confectionery and baking company’s food scientists consult with applications such as velvety customers on how stable and cost-effec- coatings, buttery centers, tive palm oil and shortening ingredients creamy fillings, and flaky can solve product development chal- pastries. AAK, aak.com, lenges, particularly those faced when Booth 1667 removing partially hydrogenated oils from formulations. Many of the experts will be WITH CLOSE TO 80 years of on hand at the company’s booth, ready to industry and market explain how palm oil and shortenings can pg 76 06.15 • www.ift.org improve baking applications and The Almond Board of coatings and filling for confection- California will sponsor two ery, replace dairy fat, provide sessions during the scientific and creaminess to margarines and applied sessions. The first is spreads, and offer stability to fry- session 078, “Appetites and ing processes. The company’s Go Applications: Satiety’s Influence No PHO website (go-no-pho.com) on New Product Trends and details all of its ingredient options Development,” from 12:30 p.m. to for trans fat alternatives. IOI 2:00 p.m. on Monday, July 13. The Loders Croklaan, croklaan.com, second is session 102, “Making Booth 926 Life Cycle Assessment Meaningful for Producers, Suppliers, and Consumers,” from 10:30 a.m. to NUTS, SEEDS, AND LEGUMES noon on Tuesday, July 14. Almond Board of California, almonds.com, Nutrient-dense ingredients on Booth 1902 their own, nuts, seeds, and legumes also serve as functional EXPERIENCE THE LAUNCH of the food ingredients, particularly the first-ever line of almond flour from different forms and derivatives of Blue Diamond Almond Global them such as ground, flours, oils, Ingredients Division. The ingredi- and proteins. Whole nuts and ent was developed to help food seeds add texture, flavor, and manufacturers expand their visual appeal to foods while formulation possibilities and legumes like lentils and beans are contribute to the nutritional value-added ingredients in pack- enhancement of foods. The aged soup and rice products. almond flour can be used as Now ingredient manufacturers coatings for fish and chicken, are emphasizing the functional- thickening agents for sauces and ities of peanut and tree-nut oils in soups, and texture enhancers to applications like baked goods, help crackers stay crispy longer. It dressings, and marinades and can also be used in bakery appli- pointing out how bean and lentil cations to help these products flours serve as thickening agents remain moist. The company also and texture enhancers in a num- points out that the almond flour ber of food applications. can be easily substituted for tradi- tional flours in existing recipes FOR FRESH SNACKING inspiration without affecting taste or texture. and much more, visit the booth Blue Diamond Almonds Global of the Almond Board of California. Ingredient Division, bdingredients. On Sunday, July 12, the organiza- com, Booth 4134 tion will showcase the versatility of California almonds in a Cooking PEANUT AND PECAN ingredients Up Science demonstration with in all forms provide product Richard Cusick of Evolution developers with non-GM and Artisan Confections. John gluten-free options for both sweet Csukor, chef with KOR Food and savory applications. The line Innovation, will also be available includes peanuts, peanut oil, pea- to discuss and address develop- nut flour, peanut hull and fiber, ment challenges in California peanut meal, whole in-shell Almond Solution Sessions. Visit pecans, pecan meal, and pecan the booth to meet with Csukor or halves, pieces, and granules. schedule an individual or small- Golden Peanut and Tree Nuts, group session at any time during goldenpeanut.com, Booth 2809 IFT’s food expo to learn more about formulating with almonds. LENTILS, PEAS, BEANS, and

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Photo courtesy of Blue Diamond Almonds Global Ingredient Division protein, flour, and semolina ingredients. AGT Food & Ingredients, agtfoods.com, Booth 1938

AS A LEADER in soy processing, CHS offers a variety of soy ingredients in both conventional and non-GM varieties. These include soy protein concentrates, soy pro- tein isolates, Honeysoy flour,Ultra-Soy dry textured vegetable proteins, Imagic tex- tured vegetable proteins, and Supertex blend of isolated soy proteins and other vegetable proteins. CHS is a farmer-owned cooperative with experts available to work with its customers to develop application- specific formulations.CHS, chsinc.com, Booth 2669

HAZELNUTS HAVE SWEET, buttery, and chickpeas from farmers in Canada, the soups, prepared meals, and packaged toasty flavor notes, a distinctive texture, United States, Turkey, Australia, China, and foods. Their derivatives also function in a and plenty of nutrients. Turkey is the lead- South Africa are shipped to more than 100 wide range of food applications as ingredi- ing global hazelnut producer and exporter, countries by AGT Food & Ingredients. ent that add protein or fiber. The company and the Turkish Hazelnut Promotion Group Foods like these are sold in bulk or used in produces the PulsePlus line of pulse bran, serves as a food industry resource for

pg 78 06.15 • www.ift.org education and product develop- applications. An ultrarapid con- ment support. Experts at the booth centration process is used to will provide information about quickly condense the nutrients educational resources and are and flavors of the fruits into willing to meet one-on-one to give pieces of various shapes and customized support to food formu- sizes that can be used as coatings lators. Turkish Hazelnut Promotion or inclusions. Experts from the Group, hazelnutsfromturkey.com, company will be available to dis- Booth 221 cuss how product developers can use FruitWorx fruit pieces in their formulations. Welch’s Global FRUITS AND VEGETABLES Ingredients Group, welchsgig. com, Booth 2380 Product developers realize that fruits and vegetables are value- WHEN IT COMES to dehydration, added ingredients in food and PowderPure reports that it has beverage products. They add developed energy-efficient, color, flavor, and texture, and high-quality, and economical consumers often perceive prod- technology to produce its fruit and ucts that contain them to be vegetable powders that retain healthier than those that do not. nutrients, flavor, and color without Fresh fruits and vegetables are using additives. This allows manu- great, but they are not always facturers to list ingredients like practical in a packaged food that strawberry, kale, and sweet is meant to be shelf stable over a potato without listing maltodextrin period of time. Ingredient alterna- or cornstarch. The proprietary tives that product developers can drying technology called Infridri use in applications like cereal, uses targeted wavelengths of bars, bakery products (including natural light to target water mol- mixes), confectionery, and pack- ecules and evaporate them within aged goods like stuffing, rice minutes without affecting the anti- mixes, and more come in a range oxidants, vitamins, and minerals in of sizes, shapes, and forms. the fruits and vegetables. The Attendees will have the chance company, which is located in to taste and touch many of these Oregon, sources most of its fruits fruit and vegetable ingredients. and vegetables from regional farms in the Pacific Northwest. MADE FROM CONCORD and PowderPure, powderpure.com, Niagara grapes mixed with other Booth 2377 fruits, FruitWorx, a new ingredient from Welch’s Global Ingredients THE POTATO’S VERSATILITY as Group, is perfect for snack foods, both a food and ingredient is in trail mixes, cereal bars, baked the spotlight at the Keystone goods, and many other Potato Products’ booth. All- Natural Dehydrated Potato Flakes and All-Natural Dehydrated Potato Flour are used in fillings, entrées, pierogis, pasta, snack foods, baked goods, and gluten- free dough. They also function as a binder and thickening agent. Check out the company’s fresh- cut potato offerings in french fry cut, diced, whole peeled, halves, quarters, and more either fully Photo courtesy of PowderPure cooked, par-cooked, or raw. Many

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are available with or without peels. Keystone Potato blueberries, strawberries, raspberries, and blackber- Products, keystonepotato.com, Booth 4943 ries are alternatives to fresh berries, which spoil quickly. For applications that require piece identity, BERRIES ARE MOST delicious during their peak there are drum-dried blueberries, strawberries, rasp- season of summer, but thanks to Summer Berry berries, and blackberries, which come in flake or Ingredients from Van Drunen Farms, berries can be powder forms. Many of the freeze-dried and drum- enjoyed year-round. The company’s freeze-dried dried berry ingredients are offered in organic or conventional varieties, while all are certified kosher. Low-moisture blueberries add blueberry flavor and just a bit of sweetness in applications that are required to have a hint of sweet to them. All of the Summer Berry Ingredients provide a longer shelf life, offer easy handling and storage, and retain much of their original color and flavor.Van Drunen Farms, vandrunenfarms.com, Booth 3937

LIGHTLY SWEETENED FRUIT ingredients in the MicroDried Plus line add texture and flavor to prod- ucts to drive consumer appeal. Milne Fruit Products recently added the three MicroDried Plus ingredients to its MicroDried collection. They are available in three fruit varieties: aronia, blueberry, and cranberry. The aronia and blueberry versions are offered in whole fruit pieces, and the cranberry comes in whole and halves. The MicroDried Plus ingredients have low water activity and great bulk density for use in confec- tionery and hot and ready-to-eat cereal applications. Milne Fruit Products, milnefruit.com, Booth 1920

FREEZE-DRIED FRUITS CAN be stored for long peri- ods of time. The freeze-drying process removes most of the moisture from fruit (about 3% moisture remains) using a very low temperature under vac- uum. What results is a piece of fruit that is about 10% of its original weight but with the same volume. Freeze-dried fruits have a concentrated flavor, and their color is retained. Mercer Foods also offers freeze-dried vegetables. These ingredients are used in a wide variety of products, and the company even offers a selection for use in pet food. Mercer Foods, wolfcanyon.com, Booth 4326

DRIED INFUSED CRANBERRIES, blueberries, cherries, apples, strawberries, and mangoes and specialty ingredients like orange peel add texture, sweetness, and nutrients to many products as well as drive consumer appeal. Soft-N-Frozen fruits can be added directly to ice cream, yogurt, sorbet, and frozen dairy and nondairy products. Graceland Fruit, gracelandfruit.com, Booth 3517

DISCOVER HOW BLUEBERRIES feed food and bever- age product development from experts at the U.S. Highbush Blueberry Council. Attendees will learn about blueberry product introductions and the ber- ries’ global reach and market success; scientific pg 80 06.15 • www.ift.org studies on blueberries that focus on anti- oxidants, anti-aging, cancer, eyesight, brain function, diabetes, and more; and the different forms of blueberries (fresh, fro- zen, dehydrated, liquid, canned, and preserved) that are available year-round. Blueberries are featured in a wide range of products that includes bars, sports beverages, cereals, sauces, dairy-based products, and even foods for pets. Another point to note is that consumers identify blueberries as a value-added, healthy ingredient. The U.S. Highbush Blueberry Council represents highbush blueberry producers, promoting the consumption of what it calls nature’s “Little Blue Dynamos.” U.S. Highbush Blueberry Council, blueberrytech.org, Booth 2457 © bernashafo/iStock/Thinkstock

FOR A CONSISTENT, high-quality supply of garlic, The Garlic Co. is the place to go. As IN ITS MORE than 10 natural color sensient.com, sensientfoodcolors.com, a fully integrated garlic supplier, the com- expertise centers around the world, Chr. Booth 1931 pany controls its local crop from seed to Hansen specializes in applying naturally fully formed bulb. Its shelf-stable (two-year derived colorings to products within the COLORMAKER DEVELOPS SHELF-STABLE ambient shelf life) garlic puree and juice beverage, confectionery, ice cream, and custom naturally derived color blends for are an easy-to-use way to give foods a prepared food industries. The company the food industry. Its full-service lab allows strong garlic flavor.The Garlic Co., offers vibrant yellows, reds, purples, and the company to formulate color blends and thegarliccompany.com, Booth 848 greens ideal for ice cream, as well as test them in prototypes of the manufactur- bright purples, reds, oranges, and yellows er’s product. The company mixes a variety DEHYDRATED APPLES IN various cuts and for beverages such as carbonated soft of naturally derived components to create shapes like rolled flakes and chips and drinks, syrups, alcoholic beverages, the perfect color for the desired applica- dices in a range of moisture levels with flavored waters, and juice drinks. The tion, whether by combing carmine, and without skin are perfect for cereal and company can also create pigments for paprika, and caramel color to create a bakery products. Product developers can coloring dairy products such as cheese, red hue in pasta or by pairing turmeric order the dehydrated apple ingredients milk, and yogurt; confectionery with caramel color to produce a bright treated with or without sulphur. Voicevale applications like hard candy, chewing yellow for extruded cereals. ColorMaker, also has the capabilities to customize gum, and jelly gum; and prepared foods colormaker.com, Booth 3555 orders for clients. Voicevale, voicevale. such as cereals, snacks, frozen meals, com, Booth 1962 soups, and dressings. Chr. Hansen, A RAINBOW OF colorful creations, includ- chr-hansen.com, Booth 3740 ing confections, beverages, and cereals, will fill GNT’s booth. The company will COLORINGS NATURALLY DERIVED COLORINGS in a highlight its blue and green colorings range of hues are available to manufactur- derived from spirulina. GNT has been As more consumers look to manufacturers ers who want to reformulate products to working with spirulina for more than 20 to create products free from artificial remove synthetic colorings. Sensient Food years, so it can offer technical expertise to ingredients, high-quality naturally derived Colors has developed naturally derived manufacturers who wish to incorporate colorings are more important than ever. colorings that have color consistency and the label-friendly naturally derived color- Advances in technology, new regulatory enhanced heat and light stability over ings into applications such as confections, approvals, and innovative production shelf life. In addition to the naturally icings, and ice creams. Coloring experts methods mean that manufacturers of derived colorings, the company also will be on hand to speak with attendees colorings can now provide bright, vibrant, manufactures dyes and lakes like FD&C and demonstrate the ingredients. GNT, true-to-life hues for all manner of applica- colorings and colorings for international gnt-group.com, Booth 1261 tions, from confectionery and ice creams markets, color inclusions in different to soups and sauces, while allowing shapes and sizes, and Avalanche, a natu- EXPLORE THE POSSIBILITIES of blue spi- consumers to feel good about what rally derived nontitanium white opacity rulina in frozen desserts with ROHA’s they buy. ingredient. Sensient Technologies, colorful Greek yogurt and accompanying

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topping bar that will allow visitors to formulations. Additionally, the nondust- Last year, the company received FSSC create their own flavor and color ing crystal colors, which are created 22000 certification for itsKalama sodium combinations. The company will also using a drying technology that eschews benzoate and potassium benzoate highlight its Moon White, a titanium diox- carriers and organic solvents, are nonhy- preservatives. It also announced plans to ide replacement for panned confectionery groscopic and have a shelf life of five expand its benzoic acid process at its applications and Futurals White, a titanium years at ambient temperatures. San facility in Rotterdam, the Netherlands, dioxide replacer for icings. Joaquin Valley Concentrates, sjvconc. which will allow Emerald to process an ROHA will demonstrate its naturally com, Booth 2424 additional 100,000 metric tons per year; derived FD&C Blue No. 1 and FD&C Red the project should be completed in 2016. No. 40 replacements for sugar-based Emerald Performance Materials, confections. Natracol Red color blends QUALITY AND SAFETY emeraldmaterials.com, Booth 714 fruit and vegetable juices and various carotenoids to create a color that is heat Producing safe, high-quality products that NISIN, A TOXICOLOGICALLY safe antibac- stable and pH stable up to 5. Futuruals retain their flavor over time is a top goal of terial food preservative that is particularly Blue, meanwhile, is derived from spiru- any food and beverage manufacturer. The effective against spore-forming bacteria, lina and offers a pH stability of 3–8. exhibiting companies in this category work can be used in cream, cheese, liquid egg Attendees are encouraged to stop by the to provide safety and quality ingredient products, beer, and hot plate flour prod- ROHA booth to learn more about applying solutions to prevent premature staling, ucts, among others. Amtech Biotech these colorings and to enter a raffle to mold and microbial growth, and flavor produces nisin and natamycin, an antifun- win one of three Apple Watches. ROHA, degradation so that manufacturers can gal that inhibits the growth of mold and roha.com, Booth 726 present consistent, stable products again yeasts in cheese, juice, wine, and meat and again. processing applications, at its production SETHNESS CAN OFFER manufacturers facility, which is ISO9001, HACCP, kosher, more than 80 caramel colorings for their NATURALLY DERIVED AND synthetic and halal certified. Food-grade yeast, products. One of its newest options, SB121 ingredients from Kemin help extend the yeast extract, microbial rennet, and malto- Liquid Caramel Color, is a non-GM Class I shelf life in a variety of foods and bever- dextrin are also available. Amtech Biotech, caramel color and the eleventh Class I ages. At its booth, Kemin will showcase a amtechbiousa.com, Booth 246 coloring in its portfolio. Made from mini- new lipid-soluble plant extract that can mally processed modified cane sucrose, serve as an alternative to synthetic ingre- ANTIMICROBIALS FROM HAWKINS SB121 provides a darker hue than most dients in fat and oil applications as well as benefit the meat and poultry processing Class I colors. Sethness also offers Class in dressings and sauces. It will also high- industry. Its e(Lm)inate low-inclusion anti- II, III, and IV colors, as well as Class IV low light new plant extract blends that extend microbial blends contain different 4MeI colors that comply with California’s the shelf life and protect the flavor and combinations of organic salts, including Prop 65 requirement for listing 4 methyl- color of fresh ground meat and poultry lactate, acetate, diacetate, and propio- imidazole. In addition, the company products. Kemin will also introduce a new nate. Because manufacturers can reduce supplies OC114 Certified Organic Liquid natural food safety ingredient created usage up to 50% compared to traditional Caramel Color and what it claims is the particularly for meat and poultry products lactate and diacetate blends, e(Lm)inate world’s first certified organic powdered that contributes no sodium to product offers cost savings alongside Listeria caramel color. Sethness Caramel Color, formulations. resistance. Hawkins also offers e(Lm)inate sethness.com, Booth 3256 Kemin’s other ingredients include plant V, a naturally derived alternative in a con- extracts that protect the flavor and color of centrated liquid form made from vinegar SAN JOAQUIN VALLEY Concentrates has meat, poultry, and fish products; fats and for uniform blending, superior flavor, and drawn on its ample supply of color-stable oils; dressings and sauces; and dairy and enhanced effectiveness. Hawkins, Rubired grape, an expansive grape pro- beverage products, as well as antimicrobi- hawkinsinc.com, Booth 541 cessing facility, and state-of-the-art als that can extend the shelf life of bakery technology to become a global leader in and tortilla products by protecting them TRANS-CHEMCO SPECIALIZES in supplying anthocyanin colors. By concen- from bacteria and microbial spoilage. antifoams and defoamers for food and trating fruit and vegetable juices instead Kemin, kemin.com, Booth 731 beverage processing. Its new TRANS-O of using extracants or additives, the 580 silicone-free antifoam for organic food company can deliver an extremely dark EMERALD PERFORMANCE MATERIALS processing meets the requirements of the anthocyanin color intensity that is 5–40 recently invested in several of its product National Organic Standards, and it is times darker than unconcentrated fruit lines to add value and ensure continued kosher certified and non-GM. It can be juice colors. quality, including its FOAM BLAST used in organic soy milk and to process All colorings are available in liquid defoamers, Hilton Davis FD&C dyes and beans, vegetables, and eggs. Trans- and crystal forms, the latter being espe- lakes, Kalama aroma chemicals, and Chemco also offers silicone-based cially suitable for zero-calorie Kalama and Purox benzoate preservatives. antifoams. The TRANS series eliminates pg 82 06.15 • www.ift.org Photo courtesy of Scelta Mushrooms and prevents excessive foam and provides quick instant foods, and snacks. It is heat stable, making it dispersibility, slight insolubility, relative stability, and more suitable for thermal processing than flavor high spreadability. In addition, the company’s facility enhancers such as monosodium glutamate. also recently attained Safe Quality Food certification. In addition, AIPU supplies hydrolyzed vegetable Trans-Chemco, trans-chemco.com, Booth 650 protein, soy sauce powder, and ethyl maltol, a flavor enhancer that adds a shellfish flavor to foods.AIPU, aipufood.com/index_en.asp, Booth 767 »» SAVORY

Consumers continue to seek out products that pro- vide the savory, full-bodied taste they crave without excess sodium. A variety of flavor-enhancing ingredi- ents—derived from yeast, grains, and mushrooms, among others—add the meaty, salty notes products like sauces and soups need. Salt still has its place, though some companies are innovating the mineral into new forms that offer the feel and flavor of salt at lower sodium levels.

THE POROUS, STAR-SHAPED crystal structure of Star Flake Dendritic Salt from Morton Salt can help manufacturers tackle flavor, blending, or adherence challenges they may be facing. Food scientists and technically trained sales representatives will be on hand to discuss sodium-reduction solutions, includ- ing KaliSel Potassium Chloride and Morton Lite Salt Mixture. Meanwhile, at the Morton Salt Inspiration Station, attendees will learn about the differences among the company’s food-grade salt products. They can also taste the ingredients in a variety of flavorful, chef-created dishes and capture their IFT memories at the company’s photo booth. Morton Salt, mortonsalt.com, Booth 2306

AJINOMOTO WILL INTRODUCE its new Savorboost seasoning, a highly functional, clean label yeast extract that delivers umami or kokumi taste or both depending on desired flavor impact.Savorboost has no distinct yeast taste, so it can add richness, round- ness, and complexity without impacting the product’s flavor balance. Because it is effective at low levels, Savorboost can lead to savings in formulation costs, and since it is derived from yeast, it can be listed simply as yeast extract on labels. The vegan ingredi- ent works well in snacks, soups, gravies, bouillon, seasonings, and meat. Ajinomoto North America, ajiusafood.com, Booth 2126

A NEW CROP-SOURCED disodium succinate is a highlight at the AIPU booth. Unlike most succinic acids, which are typically made from electrolyzing a petroleum derivative, this ingredient is sourced from maize, wheat, and other crops, helping to meet consumer demand for more naturally derived ingredi- ents. Disodium succinate enhances the flavor of savory foods such as processed meats, soup bases,

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and can replace salt 1:1. Salinity, salinity. com, Booth 4162

ADD SAVORY, UMAMI notes to a variety of applications with yeast extracts from Angel Yeast Co. Angel Strong Umami Taste YE, which is divided into three series, is derived from the autolysis of fresh yeast and is rich in glutamate, nucleotide acids, amino acids, and peptides. The ingredients can be used to reduce sodium in pro- cessed food products while retaining a complex mouthfeel. Angel High Nucleotides YE and Angel High Glutamate YE can dramatically increase umami taste in products such as seasonings and Photo courtesy of Ajinomoto North America instant noodles, and Angel High Nucleotides & High Glutamate YE can pro- A NEWLY RELEASED organic version of concentrate as an anticaking agent. vide a strong, lingering umami and kokumi SALTWELL from Salinity contains 35% less SALTWELL is created through sun drying, taste in a variety of applications. Angel sodium than regular salt. The ingredient is which results in homogenous grains that Yeast Co., en.angelyeast.com, Booth 1574 a one-grain salt made of 65% sodium feel like regular salt. It can be used in all chloride and 30% potassium chloride. It sorts of organic products, such as meat- SINCE ITS FOUNDING in 1872, Bio contains 100% organic certified rice hull balls, ham, chicken, oatmeal, and bread, Springer has solely produced yeast-based

pg 84 06.15 • www.ift.org ingredients, and the company’s in-house sourced umami—with a 40% reduction in UNESCO World Heritage Site and wildlife R&D technical staff focuses on working sodium—at the Scelta Mushroom booth. refuge. These salts also provide a single- with manufacturers to address their fla- The company can offer a range of solutions crystal sodium chloride and schoenite voring challenges. Bio Springer recently intended for sodium reduction, such as its structure, rather than a blend, which introduced Springer Organic, an organic Camlow ingredient. Camlow is a replace- makes them useful in a variety of food line of yeast extracts and inactive dried ment for traditional flavor enhancers such applications, including baked goods, meat yeasts used as base notes. It can provide as monosodium glutamate. In addition, its and poultry processing, snack foods, and bouillon and meaty notes to flavor bases line of natural vegetable extracts can ready meals. The entire line is available in as well as improve body and mouthfeel. add flavor to applications while keeping a range of grinds, including coarse, fine Springaline Organic inactive dried yeasts, labels clean. Scelta Mushrooms, grain, extra fine, and powdered.Secret meanwhile, are an ideal carrier for sea- sceltamushrooms.com, Booth 1718 Sun Salt, secretsunsalt.com, Booth 5522 sonings and work well in both meat and vegetarian applications due to their water- NIKKEN FOODS RECENTLY released its binding properties. Bio Springer, new line of Umami Medleys, spray-dried POTPOURRI biospringer.com, Booth 2548 ingredients intended to add rich, savory notes to foods. Umami Medley 7501 com- MATCHA IS HOTTER than ever, and Aiya is LEARN ABOUT A new range of organic bines kombu with shiitake extract to leading the way in spreading awareness yeast from Lallemand. Bio-Lyfe organic provide a gluten- and allergen-free way to of the powdered green tea leaves’ benefits yeast extract with natural nucleotides is add unctuousness to applications. Umami throughout the world. The company has available with and without salt, and the Medley 7502 mixes soy sauce powder, been producing matcha since 1888, and it ingredient can add savory and meaty fla- shiitake extract, and yeast extract and currently supplies the tea to more than vor notes to soups, sauces, seasonings, lends a hearty, savory finish to dishes 45%, 70%, and 90% of the Japanese, North snacks, and meat products. Bio-Engevita while allowing for up to a 30% salt reduc- American, and European markets, respec- organic inactive yeast is available in pow- tion. In addition, Nikken Foods offers a tively. Because whole tea leaves are used der and flake form, and it brings a savory range of soy sauce powders, seafood to make matcha, the resulting brewed tea flavor, water-binding and emulsifying prop- extracts, mushroom and vegetable provides a greater concentration of anti- erties, and added nutrition to seasonings, extracts, and specialty ingredients, such oxidants, amino acids, and other nutrients vegetarian foods, and meat products. The as miso powder, Worcestershire sauce than steeped tea. As an ingredient, matcha ingredients are also non-GM, vegan, glu- powder, and black bean powder. Nikken can be incorporated into a range of food ten-free, and kosher certified. In addition, Foods, nikkenfoods.com, Booth 2850 and beverage applications, including ice Lallemand offers manufacturers a variety cream, gelato, smoothies, chocolate, and of other yeast extracts and inactive yeast. HYDROLYZED VEGETABLE PROTEINS energy bars. Aiya, aiya-america.com, Lallemand, bio-lallemand.com, Booth 527 (HVPs) from Savoury Systems Booth 3758 International provide a cost-effective way BIORIGIN USES BIOTECHNOLOGY to amplify flavor when sodium is not a FLUID BEEF EXTRACT from Hormel processes to produce ingredients that consideration, and they work well in Specialty Products is a flowable paste that help customers enhance flavor, reduce soups, sauces, ready-cooked meals, provides increased viscosity, making it salt, and extend shelf life in their products. snacks, and condiments. The Meat Plus+ easier to work with than less viscous beef At IFT’s food expo, the company will launch line combines natural meat products like paste. Premium bacon is available as two new products. BioSavor was devel- broth powder, extracts, or fats with yeast strips and bits in a range of sizes, from oped to fulfill the demand for mild, natural, extract and HVPs, creating a single ingre- 0.5-ounce pouches to 20-pound boxes. clean flavor delivery and enhancement. dient that can take the place of two or Mini pepperoni made from pork and beef This natural flavor allows formulators to more. The Chef Select line of ready-to-use or turkey can add bold flavor to products, increase umami notes while reducing flavor blends combine natural flavors like including salads, appetizers, and meal kits. sodium. Biogard D, meanwhile, adds clean cheddar cheese, mushrooms, and celeriac On the stock side, Hormel’s new dried label cultured dairy notes reminiscent of with yeast extracts and other seasonings. lamb flavor offers a different way to add aged cheese while helping to inhibit yeast Savoury Systems International, protein and enhance meatiness in prod- and mold in baked goods and other appli- savourysystems.com, Booth 1722 ucts. The company will also show its line cations. In addition, its Bionis line, derived of savory soup stocks and fats, dairy from yeast, adds body, mouthfeel, and SECRET SUN SALT is debuting its first line powders and custom dairy blends, Skippy umami characteristics to soups and broths, of reduced- and full-sodium sea salts for peanut butter, premium meat toppings, and sauces, and meats, among other applica- commercial food preparation—available desserts, including the new Fiesta line of tions. Biorigin, biorigin.net, Booth 4138 with 25%, 35%, and 45% less sodium than gelatin desserts, which draws on tropical traditional sea salt. The salts are sun- and flavors such as mango and pineapple. TRY POTATO CHIPS whose savory flavor wind-harvested in Baja California Sur, Hormel Specialty Products, hormelingredi- has been punched up thanks to naturally Mexico, at a site that doubles as a ents.com, Booth 705 »»

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DURING DOEHLER NORTH America’s first sustainability in its production processes, appearance at IFT’s food expo, the company using renewable raw materials such as will showcase its naturally derived ingredients starches or sugar and processes such as and ingredient systems for beverages, and fermentation to create environmentally safe, attendees will experience a number of innova- biodegradable products. Its ingredients are tive beverage concepts at the booth. Doehler applicable to a variety of food and beverage will also focus on highlighting its naturally categories, including bakery, dairy, ready derived colorings alternatives, botanical meals, sauces, and desserts. Jungbunzlauer, extracts, and authentic fruit flavorings, as jungbunzlauer.com, Booth 1002 well as its fruit and vegetable ingredients for technologically demanding beverage applica- LOCATED IN THE Guangzhou Economic and tions. Doehler North America, doehler.com, Development Zone, Guangzhou Cardlo Biotech Booth 1760 Co. imports advanced international equipment and technology to produce molecularly dis- L.V. LOMAS HAS been in the ingredients, raw tilled glycerin monostearate, water-dispersible materials, and packaging products distribution glycerin monostearate, and mono and diglyc- business for more than 50 years, relying on the erides. The company also supplies calcium strength of its relationship with its principal stearoyl lactylate, sorbitan fatty acid esters, partners to supply ingredients. sodium stearoyl lactylate, and triglycerol The company also focuses on offering monostearate. Guangzhou Cardlo Biotech Co., technical support and advice to its custom- cardlo.cn, Booth 3751 ers—something it can do even more efficiently with the opening of its new Lloyd JONES-HAMILTON CO. OFFERS mineral-based V. Lomas Technical Centre. The center’s Food food acids intended to lower pH without Application Lab allows customers to develop imparting a sour taste. Its pHase bisulfate of and formulate prototypes alongside L.V. soda provides a round, soft flavor in foods such Lomas’s team to prepare products for market, as sauces, dressings, soups, prepared meals, while the Analytical Lab enables the com- beverages, and spreads. It can allow for a pany to complete QA analyses in-house. The sodium reduction of up to 50% while providing facility also holds a Home & Personal Care improved food safety, microbial control, and Lab as well as a 50-seat presentation theater acrylamide reduction. Jones-Hamilton Co., where the company will hold technical semi- jones-hamilton.com, Booth 209 nars highlighting trends and ingredients. L.V. Lomas, lvlomas.com, Booth 5115 BRENNTAG IS A global leader in distributing specialty and commodity ingredients, and the THE R&D STAFF at Göteborgs Food can cus- company is committed to connecting food tomize the company’s chocolate and producers and ingredient manufacturers. Its confectionery ingredients to manufacturers’ ingredient offerings include emulsifiers and specifications. The company’s portfolio surfactants, acidulants, anticaking agents, includes milk, dark, and white chocolate antifoaming agents, antimicrobial agents, couverture, chunks, and drops; compound chelating agents, fatty acids, humectants, coatings in a range of colors and flavors; and leavening agents, and nonnutritive sweeten- filling crèmes and spreads for injection or dec- ers. Brenntag, brenntagnorthamerica.com, oration. Göteborgs also provides Greek yogurt Booth 3727 coatings, as well as ice cream coatings and syrups and white or colored fondant. At its UNIVAR’S INGREDIENTS INCLUDE acidulants, booth, Göteborgs will sample its Göteborgs leavening agents, preservatives, clean label Food and Gréta brand chocolate and confec- alternatives, and texture modifiers for food and tionery products and will show videos that beverage products. The company can also demonstrates the company’s ingredients. supply ingredients to reduce fat, sodium, and Göteborgs Food, goteborgsfood.hu/goteborgs_ sugar, including high-intensity sweeteners index_en.html, Booth 369 and bulking agents, and it can also provide ingredients to enhance the health aspects of JUNGBUNZLAUER SPECIALIZES IN citric acid, products, such as vitamins and minerals, xanthan gum, gluconates, lactics, salts, and proteins, omega-3s, and caffeine. Univar, sweeteners. The company focuses on univar.com, Booth 3348 pg 86 06.15 • www.ift.org Photo courtesy of Watson

azodicarbonamide and other chemical requirements, S&D Coffee & Tea creates dough conditioners at a greater economic exact prototypes that can then be scaled value due to its concentrated nature. It up for production. The company creates can also reduce the need for additional hot, cold, and gently brewed coffee gluten in formulas, adding further savings. extracts from more than 75 bean varietals. Insoluble agar film glitter, meanwhile, is On the tea side, S&D uses more than 50 designed for use in liquid or high water unique leaf varietals to help customers content systems. It won’t dissolve until build tea-infused beverages, desserts, and water is boiled, and it is stable under any other products. In addition, tea extracts pH. Available in a range of colors, the film can serve as the foundation for custom glitter can also be cut into a variety of flavor solutions, incorporating a balance shapes, such as stars, hearts, and of compounded flavors, distillates, botani- squares. In addition, Watson will host a cals, and aroma ingredients. S&D Coffee & series of round table discussions at its Tea, sdcoffeetea.com, Booth 1754 FT booth. “Choosing the Right Nutrient Forms” will take place on Sunday, July 12; Karen Nachay, “Encapsulation” on Monday, July 13; and Senior Associate Editor • [email protected] “What to Look for on a Certificate of Analysis” on Tuesday, July 14. Watson, WITH AN AIM of improving health and watson-inc.com, Booth 1243 nutrition through its ingredients, Watson Melanie Zanoza Bartelme, supplies a variety of ingredients intended DRAWING ON “FIELD to cup” vertical inte- Associate Editor • [email protected] for use in bakery, confectionery, and more. gration to custom blend natural extracts Its Mighty Strong can replace from tea and coffee based on customers’

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