Feast on Formulation Inspiration

[INGREDIENTS] PREVIEW

by Karen Nachay

ooking for some formulation inspiration? It will To illustrate how ingredients behave in be available in abundance at the 2013 IFT Annual formulations, ingredient suppliers will invite LMeeting & Food Expo®. Many of the hundreds of attendees to sample prototypes like colorful ingredient suppliers who will be on hand will intro- cereal, rich and creamy Greek yogurt, bev- duce brand new ingredients. Others will feature erages in a variety of on-trend flavors, crisp their most successful ingredients to help food tech- crackers, chewy cookies, gluten-free nologists solve formulation challenges. Several will options, granola bars formulated with whole present technical sessions and poster sessions to grains, meat accented with flavorful sea- explain the latest research and sound science soning blends, dairy desserts like ice cream, about both current and novel ingredients. This and so much more. Check out the “Taste the ingredients preview section provides an overview Expo” section of the IFT Annual Meeting & of some of the ingredient innovation that will be on Food Expo mobile app and read the digital display in Chicago this summer. show daily, IFTLive, each day to learn about The Annual Meeting & Food Expo will offer some of the ingredient suppliers featuring attendees a chance to learn about texturizing solu- product concepts available for sampling. tions, formulating with whole grains, sweetener The IFT Food Expo will be a great oppor- solutions, lowering sodium in foods, ingredients for tunity to interact with experts, especially gluten-free applications, global cuisines, improving those responsible for developing some of product performance, and much more. Attendees the ingredients showcased at the event, will get a close-up look at ingredients that can help learn about the science behind the creation in formulating foods and beverages that address of the ingredients, and see, touch, and taste consumer and product development trends ranging many ingredients and prototypes formulated from convenience to clean label. It will also be a with them. Attendees are guaranteed to chance for products developers to speak one-on- walk away with new ideas to inspire their one with ingredient experts about their own food and beverage product development formulation challenges. efforts.

r Image courtersy Ch heate oose go T Chi ica cag number of Greek cuisine-inspired proto- Ch o types, discover how music inspires flavor chemists, and more.

Finding solutions to development challenges Photo © Shutterstock/Cafebeanz Company Ingredion Inc. will feature prototypes and demon- Image composite by Leslie Pappas strations to show how it can help food formulators and manufacturers address the most important issues facing the industry. These include cost effi- ciencies, nutritional enhancement, clean label, special themes sugar and fat reduction, and global food trends. The company will formulate a menu of prototypes made with a wide range of its specialty starches, nutri- Join exhibitors as they present ingredients and food tional ingredients, and nutritive and non-nutritive and beverage prototypes representing a broad array sweeteners. Its team of culinologists will conduct of themes. Food Expo attendees will have the oppor- live demonstrations at the booth throughout the IFT tunity to learn about sustainability efforts, sample a Food Expo. A yogurt bar where attendees will be

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McCormick Place convention center, products. “Formulating Gluten-free discussing topics like leveraging Food Products with Texture market trends in product develop- Comparable to Wheat Flour-based ment and overcoming challenges in Products” (session 243-02, Tuesday, gluten-free product formulating. The July 16, 8:55 a.m., room S402) will following are symposia that examine ways to formulate gluten- Ingredion experts will present. free foods with specialty flours and “Short-chain Fructooligosaccharides native, native functional, and modi- (scFOS)—Overview and Technical fied starches. “T-REx (Texture Benefits for Commercial Robotic Experimenter)™ Analysis: Applications” (session 105-02, Using Novel High Throughput Testing Monday, July 15, 9:05 a.m., room Aid in Food Ingredient Design and N426) will give an overview of and Selection” (session 053-03, Sunday, background information on scFOS, July 14, 2:15 p.m., room S403), will including the technical properties discuss how the T-REx™ analysis Photo courtesy of Ingredion Inc. able to select from a number of top- and functionality benefits in commer- can be used to improve product pings will be among the highlights of cial applications. “Novel Clean Label development efforts. this year’s Ingredion Food Expo Functional Native Starches” (session The poster sessions, which will exhibit. A selection of beverages and 052-02, Sunday, July 14, 1:55 p.m., take place on Monday, July 15, at baked goods are on the menu too. room S402) will explain how novel 11 a.m. on the expo hall floor, include Experts with the company will food starches like functional native “Improving Functionality and Quality present at a number of symposia and starches can help overcome chal- of Cost-reduced Processed Cheese poster sessions held in the lenges in developing clean label Products and Imitation Cheese

Salt. Current Some Thought for Food. Sodium Consumption Satisfy consumers’ taste while helping 3,400mg a day them meet the latest sodium guidelines 95% 75% The average amount of sodium Americans consume every day. 2 of American of American with innovative solutions from Cargill. men women exceed the exceed the recommended recommended 2,300mg a day daily upper daily upper intake of intake of The upper limit of sodium an average person should consume every day.3 The 2010 Dietary Guidelines for Americans sodium sodium recommend limiting sodium intake to less than 2,300mg a day, or 1,500mg for specifc population groups. 1,500mg a day The upper limit of sodium a person should consume every day if they Over 95% of men and over 75% of women in the U.S. exceed are 51 years or older, African-American, have hypertension, diabetes 3 the recommended daily tolerable upper intake of sodium.1 or chronic kidney disease.

1 “Dietary Reference Intakes: Water, Potassium, Sodium, Chloride and Sulfate”, Institute of Medicine, www.iom.edu For the complete perspective, please go to: 2 “What We Eat in America”, US Department of Agriculture, www.usda.gov 3 “2010 Dietary Guidelines for Americans”, US Department of Agriculture, www.usda.gov cargillsaltinperspective.com Formulations” (session 153-09), booth—what it is calling the GPC’s “Replacement of Gelatin in Yogurt Deli—to “pick up your order for for- Using Modified and Clean-label mulation inspiration.” A toasted deli Starch Texturizing Systems” (session sandwich will showcase the compa- 153-12), “Evaluation of Consumer ny’s fiber enhancement solutions. In Attitudes and Interest in Nutrition particular, the sandwich roll, formu- Labels and Fiber-containing Foods” lated with the fiber ingredients, will (session 144-01), “Innovative illustrate how added fiber does not Approaches to Cost and Caloric mean compromising on taste and Reduction of Up to 35% in Creamy texture. The sandwich will be served Salad Dressings and Sauces” (ses- with soups formulated with other sion 163-13), “Creating Clean Label Grain Processing specialty for Bakery Products” (session 163- ingredients. 24), and “Formulating Gluten-free Attendees will also have a chance Food Products with Texture to snack on whole-grain crackers Comparable to Wheat Flour-based made with TruBran® corn bran and Products” (session 163-37). quench their thirst with a frozen Ingredion Inc., www.ingredion.com/ smoothie drink made with Maltrin us, Booth 1629 QD® quick dispersing maltodextrin. Pure-Gel® stabilized starches, Pure- Photo courtesy of Finally, company representative will Set® thin-boiling starches, and Grain Processing Order up some inspiration discuss the range of starches avail- Pure-Dent® specialty starches. Grain Corp. Grain Processing Corp. invites able like Pure-Cote® binding/coating Processing Corp., www.grainprocess- attendees to visit the company’s starches, Inscosity® instant starches, ing.com, Booth 2414

Visit us at IFT Food Expo®, booth 2329 [INGREDIENTS] PREVIEW

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Holland highlights innovation expertise cuisine-inspired prototypes, all refrain, carried away by the tempo of The Holland Food Valley pavilion will featuring some of the company’s a mesmerizing flamenco, and set on present a collection of Dutch innova- flavorings and other ingredients. Try fire by the rhythm of a sunny, seduc- tions to help food formulators a chicken slider with tzatziki spread. tive samba.” Jean Niel Inc., www. overcome a number of challenges or For something sweeter, two flavors jeanniel.com, Booth 4029 inspire them in their product develop- of Greek frozen yogurt and a Keith Levit Ph ment efforts. Some of the chocolate truffle with a Greek ge © otog ma rap I h te y/ ingredients, technologies, and inno- yogurt-flavored center will be tu Th ti i s nk In s t to vations to be presented include available. These prototypes in r c A k plant-based meat replacers that have particular touch on one of the hottest a meat- or fish-like bite, a new type of trends in dairy—Greek yogurt. The meal that can be stored up to one company has been operating since year without cooling processes, 1896 and was first known as a major mushroom slices stored in flexible worldwide supplier of vanilla. Today, pouch packaging, and self-heating David Michael supplies more than meals. Food industry experts and 40,000 savory flavors, spray-dried researchers will also present salt flavors, and fruit flavors.David with less sodium based on the One Michael & Co. Inc., www.dmflavors. Grain technology, cellulose gums that com, Booth 2000 thicken, stabilize, and control crys- tallization, moisture retention, and fat An aromatic musical interlude uptake, a technique that can prepare Jean Niel Inc. introduces its newest food with pulsed electric fields in flavor collection, Aromatic Music minutes at low temperatures with Tour. Inspired by major musical minimal effects on taste and nutri- themes and their specific colors ents, and more. The Holland Food geographical regions and cultures, Valley pavilion is an initiative of Food the company’s flavorists have Valley NL, a support partner for agri- developed innovative flavor What a bland world indeed it would food companies in the Netherlands. combinations that will allow product be without color. Learn about some of Holland Food Valley, www.foodvalley. developers to formulate creatively the newest innovations in naturally nl, Booth 1013 flavored foods and beverages. Jean derived colorings, what manufactur- Niel has created 10 flavors in the ers and researchers are doing to Cargill to emphasize collection, two each under five improve the stability of these color- sustainability, kids’ nutrition different musical themes. ings, and the latest offerings in FD&C Focusing on ingredient solutions for a For baroque, there is Concerto and caramel colorings. healthier future, Cargill will highlight flavor, a “breath of tasty notes” as the themes of sustainability and the company says, and Sonata flavor, Introducing a new pink coloring childhood nutrition with a variety of which combines fruit and sweet San Joaquin Valley Concentrates prototypes and news on the issues notes. For jazz, there is Swing flavor, offers its new Rosé Shade naturally featured at its booth. Attendees will a balance of spices and savory notes, derived coloring that is a blend of learn more about how the company’s and Blue Note flavor. For flamenco, fruit and vegetable anthocyanins. ingredient solutions and technical the Alegria flavor is inspired by Cajun The pink shade has the color inten- expertise can help to create more cuisine and the Sevilla flavor com- sity and hue of purple sweet potato sustainable supply chains across the bines the tang of fruit and spice. For and is said to provide superior color world. They will also be able to samba, there is Maracas flavor, stability. The company is the largest sample kid-friendly food and which features tropical sweet and supplier of natural anthocyanin col- beverage prototypes formulated with spicy notes, and Caliente flavor. orings to the food and beverage less sodium, calories, and fat, and Finally, for rock, the company offers industry, and it features a wide range with more whole grains, fiber, and its Remix flavor andPop flavor. The of color intensities and shades, from protein. Cargill, www.cargillfoods. company invites attendees to visit red to purple, in liquid and crystal com, Booth 2329 the booth to experience samples of forms. The colorings are made from these while being “rocked sweetly by fruits and vegetables like Rubired Flavors focus on Greek cuisine the Baroque strains of a timeless grape, purple carrot, and purple David Michael & Co.’s booth theme is sonata, energized by the powerful sweet potato. San Joaquin Valley “Going Greek,” and representatives beat of a rock ‘n’ roll tune, touched by Concentrates, www.activin.com, will serve up a number of Greek the groove of a haunting blues Booth 2800

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the company says that the Applications Department at Chr. rebranding and positioning initiative Hansen Inc., will present information “promises to be more colorful, more about the company’s research on the vibrant, and more innovative than performance of naturally derived anything to date.” Visit Roha’s booth colors in confectionery at a session, to learn how it will be reinventing its “Colors in Confectionery: A Stability products and services to better Project,” on Tuesday, July 16, at serve customers’ needs on a global 9:35 a.m., room S403. The basis. The company is structured to confectionery stability study, serve the growth of not only natural referred to as “C-Stab,” is a long- (exempt) and FD&C food colorings term study that provides real-time but other food additives as well stability data for the performance of following the completion of new and natural colors in confectionery expanded production facilities in the products when exposed to light over United States and India. Roha USA time. Chr. Hansen, www.chr-hansen. LLC, www.roha.com, Booth 3142 com, Booth 3838 and Session 242-04 Photo courtesy of GNT USA Inc. A rainbow of colorful prototypes Attendees who visit D.D. Natural color blend powders debut Two colorings promise stability Williamson’s Color House will see a ColorMaker Inc. will introduce GNT USA Inc. will highlight two visual display of prototypes custom natural color blends in naturally derived colorings from formulated with a range of colorings. powdered form for use in palm kernel fruits and vegetables. Exberry® Throughout the day, the company will oil. The color blends develop a Shade Ruby Sunset–Product #18150 serve colorful samples of a complete range of natural colors in can deliver shades from light pink to mochachino drink enhanced with palm kernel oil by quickly dispersing dark red, is stable throughout caramelized sugar for natural flavor, into the oil and permit the end-user to processing, and can be formulated fruit yogurt, pumpernickel bagel with retain control over the palm kernel into many applications such as hazelnut dairy spread, cereal, lemon oil, according to the company. Using beverages, dairy, fruit preparations, and raspberry iced teas, hard cider, the colorings will allow the food and confectionery. Exberry Shade salad with French dressing, chicken formulator to issue a “clean label” for Valentine–Product #152512 is purple- tenders, beef tacos with caramelized products like baked goods, nutritional red in hue and is well-suited for use onion and Cheddar cheese, yellow bars, candies, and cakes. The in products that are raspberry- or basmati rice, pasta, chocolate cake, company will have samples of pomegranate-flavored. Like the other pretzels coated with yogurt coating products formulated with these coloring, this one is stable or compound coating, gummie bears, colorings at its booth. ColorMaker throughout processing. All of the and gumballs all formulated with its Inc., www.colormaker.com, Booth Exberry colorings are GMO-free, colorings. 2352 kosher, and organic compliant. The The company will also focus on company also offers other naturally some of its newest innovations, Showcasing functions of caramel colors derived ingredients like Nutrifood® including oil dispersible technology Sethness Products Co. offers a range fruit and vegetable concentrates. to color seasonings, decorative of caramel colorings for food and GNT USA Inc., www.gnt-group.com, sugars, compound coatings, dairy beverage applications. These ingre- Booth 1019 spreads, and buttercream icing; dients include Class 1 plain caramel Caramelized Onion powder for color, Class 2 caustic sulfite process Advancing development of colorings natural flavor and incidental color; caramel color, Class 3 ammonia pro- Sensient Colors LLC, a business unit Caramelized Apple for natural flavor cess caramel color, Class 4 sulfite of Sensient Technologies Corp., has and incidental color; Caramel Color ammonia process caramel color, Low developed an advanced emulsion 520, acid-proof, Class 1 plain; and 4Mel alternatives for Class 4 caramel technology for the development of certified organic annatto extracts, colors, and organic and non-GMO naturally derived colorings. The tech- including a powdered version. D.D. caramel colors. Its caramelized sugar nology combines multiple oil- and Williamson, www.ddwcolor.com, syrups add color and flavor to prod- water-based natural colors to pro- Booth 2352 ucts. Sethness Products Co., www. vide a color matrix in a single delivery sethness.com, Booth 3055 system that makes new shades of Roha announces rebranding naturally derived colorings possible, Roha USA LLC will introduce its new Study examines natural colors according to the company. Sensient rebranding identification at a press Dina Dix, a senior scientist in the Technologies Corp., www.sensient. conference on Sunday, July 14, and Food and Beverage Development and com, Booth 3229

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Adding color naturally coatings, cookies and bars, snacks, Rice fiber for gluten-free products Tomat-O-Red® naturally derived and more. Meet with experts from SunOpta recently commercialized a coloring is produced using a the company, including food safety fiber ingredient that adds functional- patented process by which lycopene and R&D specialists. The prototypes ity and fiber without contributing an crystals are extracted from ripe will feature many of the company’s allergen to the ingredient statement. tomatoes, micronized, and trend-setting ingredients. The ingredient, SunOpta Rice Fiber formulated to provide a number of Ultragrain is an all-natural, 100% 310, is a highly concentrated fiber different shades of red. The whole-wheat flour with the taste, ingredient with more than 91% total ingredient is said to be stable over a texture, and appearance of white dietary fiber derived from long-grain wide range of pH values and at high flour.Ultragrain High Performance rice hulls, making it a gluten-free temperatures. It can also be used delivers the benefits ofUltragrain alternative to other insoluble fibers with ascorbic acid. Lyc-O-Beta® is with gluten strength and water on the market, says that company. produced through the fermentation absorption, which helps to lower SunOpta has developed and commer- of Blakeslea trispora fungus. The costs by reducing the amount of cialized a proprietary process that ingredient produces shades from additional vital wheat gluten needed, significantly reduces ash levels to light yellow to deep orange in a reports the company. Ultragrain result in a fiber ingredient with mod- number of food and beverage Pasta Plus is a new protein-enriched erate water absorption, smooth products. LycoRed Corp., www. line of whole-grain-rich pasta made texture, and extremely bland flavor. lycored.com, Booth 3167 with 51% Ultragrain whole-wheat The high-fiber and gluten-free flour that qualifies as an excellent nature of the ingredient plus its Image ©Jupiterim e ag source of fiber and a good source of water-holding capability makes it lin es/ ky Th ® o s in protein. Ultragrain Pasta provides useful in baked goods, baked and g ks ca to hi c C k whole-grain nutrition and a mild extruded snacks, cereals, and nutri- flavor, light color, speck-free tion supplements/drink mixes. For appearance, and al dente bite—the example, the ingredient has been same benefits as refined-flour pasta. used in extruded corn meal snacks Ultragrain Pasta is now whole-grain- (3 g of fiber per 28 g serving), gluten- rich, which makes it suitable for free waffle mix (8 g of fiber per 85 g school foodservice applications. serving), and yellow cake (2.5 g of Sustagrain® is an all-natural, ultra- fiber per 50 g serving). The company high fiber whole grain with three will offer samples of a “good source” times the soluble and total fiber of of fiber, gluten-free extruded snack oats. SafeGuard™ Ready-To-Eat made with SunOpta Rice Fiber 310 at Flour is the first and only line of fully its booth. The company also offers a functional RTE flour on the market range of cereal grains, wheat, corn, with up to a 5-log pathogen rice, barley, and oat ingredients. reduction, according to ConAgra. At 2 p.m. on July 16, in room S404, Specialty grains and custom SunOpta will present more informa- grains products are also available. ConAgra tion about the rice fiber ingredient at Mills Ancient Grains include a session, “SunOpta Rice Fiber 310: A amaranth, millet, quinoa, sorghum, Novel Concentrated Fiber Product for The latest innovations in whole teff, buckwheat, spelt, and rye and Gluten-Free Applications.” SunOpta, grains, grains for gluten-free applica- deliver whole-grain nutrition with www.sunopta.com, and SunOpta tions, and more will be featured at the unique flavors and textures. The Grains and Food Group, www. Food Expo. Various prototypes will grains are also available in gluten- sunopta.com/foods, Booth 1921 and spotlight the different flavors and free and custom blends, including Session 287-03 textures of the grains, their function- ConAgra Mills Gluten-Free All- alities, and how they can add nutrition Purpose Multigrain Flour Blend (51% Go with the grain to food and beverage products. whole multigrain). Finally, ConAgra Bay State Milling Co. has developed Mills creates custom multigrain three varieties of multigrain blends. Grain options abound blends to product developers’ Marketed under the brand names Visit ConAgra Mills to taste the pos- specifications using its whole-grain Flavorful 5 Grain, Savory 7 Grain, and sibilities of the company’s portfolio of portfolio as a base, helping to meet Nourishing 9 Grain, the blends each ingredients in applications like break- the changing health and taste needs contain a combination of assorted fast foods, pizza, pasta, children’s of consumers. ConAgra Mills, www. grains in the forms of flours, flakes, menu selections, breadings and conagramills.com, Booth 1033 cuts, and cracks for adding flavor,

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texture, visual appeal, and nutrient MGP Ingredients, www. ©Kenneth Spo density to a variety of grain-based mgpingredients.com, Booth 4543 age nsle Im r/S n hu ow tt foods. Each blend was created and at er n st hi o assessed at the Rothwell Showcasing rice’s versatility C ck GrainEssentials Center in Quincy, Learn about how rice and rice prod- Mass., and was successfully tested ucts can be included in formulations in a range of baked goods to ensure for a wide range of food products. the best performance, both internally One of the highlighted rice ingredi- and topically. The grain blends are ents is parboiled milled rice. It is available to food manufacturers, made from rough rice that has been commercial bakers, foodservice soaked in hot water, steamed under operators, and bakery distributors in pressure, and dried before milling, pallets of 50-pound bags. Bay State which gives it a more separate Milling, www.baystatemilling.com, appearance and firmer texture after Booth 1177 cooking. In addition to instant rice products that are quick rehydrating Grain ingredients for distillers and cook in 5 minutes or less, the Stop by MGP Ingredients’ booth to company also offers various forms of learn more about its newest offerings crisp rice made from whole-grain for distillers. These include six mash medium rice. Its crisp rice product flavors bills for the production of rye, malt, line includes Crisp Rice, Tiny Crispies, and wheat whiskey and bourbon. Malt Free Tiny Cereal Crisp Rice, and Two of the new mash bills are rye Whole Grain Cereal Crisp Rice. Come learn about the latest flavor whiskeys. One is made with 51% rye Riviana Foods Inc., www.rivianain- trends and see how exhibitors illus- and 49% barley malt and the other dustrial.com, Booth 710 trate these trends in their prototypes made with 51% rye, 45% corn, and and new ingredient developments. 4% barley malt. The company says Going gluten-free with oats that both of these will provide a Market research firms continue to The flavors of Puerto Rico deeper flavor than traditional rye point to the popularity of gluten-free Stop by the Innova®/A Griffith whiskey. The other two mash bills for food and beverage products. To help Laboratories Co. booth for some tra- the production of rye, malt, and product developers formulate these ditional Puerto Rican food featuring wheat whiskeys are a 95% wheat products, Grain Millers Inc. will high- flavorings from the company’s new whiskey and a 100% barley malt light its full line of gluten-free oat line. The flavorings in the line capture whiskey. There are also two mash flakes, whole flours, oat bran, and the flavor of some of the beloved Photo courtesy of SunOpta bills for the production of bourbon. steel cut and whole oats. For those Puerto Rican home-style family reci- who are not formulating gluten-free pes that attendees will have a products, ask about the company’s chance to sample: carne guisada lines of wheat, barley, rye, triticale, (beef stew), caldo de pollo (chicken corn, and flax. Grain Millers Inc., soup), and arroz con gandules (rice www.grainmillers.com, Booth 1547 with pigeon peas). The company designed the new flavors to offer an Using grains to add texture authentic experience to those food Coated grains and clusters provide technologists looking for the next flavor and texture to differentiate one-of-a-kind flavor idea, line exten- products. Choose from oats, wheat, sion, or new product. Innova/A barley, toasted coated grains, and Griffith Laboratories Co., www. clusters to add whole grains and fiber innovaflavors.com, Booth 3236 to products as well as optimize consumer appeal. There are also more Savor the flavor of coffee and tea than 150 shapes of pasta and ver- Virginia Dare invites attendees to sions like Whole Lot Better™ “Come Visit with Us” at its booth enriched whole-grain pasta and where it will introduce several prod- VeggieServe™ pasta with nutrients ucts made with its new coffee equivalent to a ½ cup serving of veg- concentrates. Several roasts and etables and 28 g of whole grains. popular flavors will be available for Viterra, www.viterra.com, Booth 2942 tasting. The company will also

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Feast on Formulation Inspiration continued... feature many of its other flavors in a highlight some new extracts from its Solutions for taste challenges variety of beverages like iced rooibos supercritical extract line. These NTC Natural Taste Consulting will tea with a hint of ginger, a vanilla-fla- include Grains of Paradise showcase a number of its ingredients vored beverage, ready-to-drink iced Supercritical Extract, Nigella Sativa designed to help improve the overall tea made with Natural Tea Supercritical Extract, Pink Peppercorn flavors of finished food and beverage Concentrate, and an alcohol-free brut Supercritical Extract, Szechuan products. Its Natural Polyphenol chardonnay peach tea ready-to-drink Peppercorn Supercritical Extract, Bitter Blocker is a plant-derived beverage. Virginia Dare will also be Habanero Pepper Supercritical extract that functions to reduce giving out samples of its Pure Extract, Cayenne Pepper Supercritical bitterness and astringency in foods Bourbon Vanilla. Virginia Dare, www. Extract, and Ghost Pepper and beverages like dark chocolate virginiadare.com, Booth 1024 Supercritical Extract. The company and coffee. It is GMO-free and stable made some adjustments to its during pasteurization/UHT. The A focus on savory extract-producing process so as not vegetable-derived Natural Salt Scientists and representatives from to extract the heat compound capsa- Enhancer can replace up to 30% salt, Flavorchem will be on hand to dis- icin from the peppers. The process masks the metallic notes of cuss the latest trends in savory isolates the flavor and aroma mole- potassium chloride, and has no flavors and how these can be applied cules of the peppers and brings them added yeast, HVP, MSG, potassium to product development projects. to the forefront of the flavor. This chloride, or ribotides, reports the These flavors are used in products means that the complex flavors of company. like snacks, sauces and marinades, these peppers is what stands out, not The company also offers Natural seasonings, meat and poultry, soups, the overpowering heat sensations. Stevia Improver, a plant-derived and prepared foods. In addition to Blue Marble Biomaterials, www.blue- ingredient that is said to reduce the this information, attendees can marblebio.com, Booth 4541 licorice flavor profile of reb A. To speak with the Flavorchem team to develop Natural Onion & Garlic learn how the scientists can deliver Maverick to make its debut Replacer, the company reports that it results by tailoring ingredient solu- Maverick Innovations LLC, a com- identified plant-derived byproducts tions to unique products and pany specializing in natural that contained the precursors con- expectations. The company, which ingredients and flavors, will officially verted to the key aroma compounds was founded in 1971, not only pro- launch at IFT. This sister company of of garlic and onion using a proprie- Photo courtesy of Virginia Dare vides flavorings for use in bakery, Omega Ingredients specializes in tary fermentation process. dairy, savory, and beverage applica- creating an extensive range of fla- NTC Natural Taste tions, but it also offers artificial and vors and ingredients. The company’s Consulting, www.ntcflavors. naturally derived colorings, masking expertise can help to solve technical com, Booth 1217 agents, and botanical extracts like challenges and create trendsetting coffee, cocoa, vanilla, and tea. food and beverage formulations. Creating new taste sensations Flavorchem, www.flavorchem.com, Company experts, information, and Representatives from Booth 1991 samples will be on hand for attend- French’s Flavor Ingredients ees. Maverick Innovations LLC, www. will work from a kitchen set Trending toward flavor advances maverick-innovations.com, Booth up at the booth to serve a Looking to experience what is new in 2938 variety of samples featuring flavor trends? Stop by the Gold Coast innovative flavor combina- Ingredients Inc. booth for a sampling Botanicals, extracts add dimension tions. Chef Trip and his of products that showcase the com- Teawolf provides all-natural, pre- culinary team will showcase pany’s flavor development mium botanicals, extracts, and Frank’s® RedHot® Dry ingre- capabilities. The company offers an distillates, including exotic signature dients in compound butters, extensive line of sweet and savory teas, vanilla, and cocoa. The com- breading, and batters. They flavors in natural and artificial ver- pany focuses on advanced will also use French’s® sions to help product developers technology and new innovations to French Fried Onions with formulate products with flavors that provide its food and beverage cus- bread inclusions and bread- touch on today’s top food and bever- tomers unique, high-quality ing to illustrate exciting new age trends. Gold Coast Ingredients ingredients. Teawolf recently dou- flavor and taste sensations. Inc., www.goldcoastinc.com, Booth bled the size of its state-of-the-art Attendees are encouraged 1665 manufacturing facility in New Jersey, to stop by the booth to view and it plans additional expansion this culinary demonstrations Extracts add flavor, not heat year. Teawolf, www.teawolf.com, and try some of the chef’s Blue Marble Biomaterials will Booth 3835 creations. There is also an

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red Thai curry flavor, basil flavor and expertise in mint, extracts, and juices. essence, and caramel flavor in ice For example, WILD has an extensive cream applications. Synergy Flavors portfolio of mint flavors in imaginative Inc., www.synergytaste.com, Booth flavor combinations likeTahiti Lime 1614 Mint, Grapefruit Mint, Cucumber Mint, Dutch Chocolate Cinnamon Mint, Ingredients add meaty flavors Green Tea Mint au Lait, and Raspberry Taste samples of a number of differ- Mint to help product developers for- ent dehydrated ingredients and liquid mulate foods and beverages that broths and fats to see how they add stand out from the rest. Stop by the and enhance savory meaty flavors in booth to also learn about WILD’s foods. As part of its dehydrated ingre- expanded line of taste modification dients portfolio, International ingredients that now includes WILD Dehydrated Foods offers spray-dried Sweetness Enhancer. This proprie- broth powders, spray-dried fat pow- tary blend of ingredients can be ders, and spray-dried meat powders. labeled as “natural flavor,” and it is They can be used in a range of appli- said to add sweetness perception and cations from soups and sauces to reduce sugar and calorie contents. noodles and pancake mix. Its line of WILD Flavors Inc., www.wildflavors.

liquid broths and fats includes frozen com, Booth 900 C concentrated chicken broth, shelf- M stable concentrated chicken broth, Hop distillate can improve beer flavor Photo courtesy of French’s Flavor opportunity to learn about the compa- and shelf-stable chicken fat. They are Treatt recently introduced a new dis- Y Ingredients ® ny’s other ingredients like French’s particularly useful in adding flavor to tillate, Cascade Hop Treattarome CM prepared and dry mustards, soups, broths, and sauces. 9305. The distillate gives beer a MY Worcestershire sauce, Rochester International Dehydrated Foods Inc., strong aroma and flavor of hops, sauce, and fried onions/potato sticks, www.idf.com, Booth 2110 which, according to the company, can CY ® Cattlemen’s barbecue sauces, and be lost during the brewing process. CMY Frank’s RedHot sauces. French’s On trend with the flavors of Peru This clear, water-based liquid is an K Flavor Ingredients, www.frenchsfla- Come taste the flavors of Peru, one of unmodified hop essence that is dis- voringredients.com, Booth 3722 the hottest emerging cuisines in the tilled from Humulus lupus. It culinary world. Attendees can choose reportedly does not leave a bitter Szechuan pepper moves from Peruvian Cheese Fries, Tres taste to the beer because it is free beyond Asian cuisine Leches Cupcakes, Kola Champagne, from alpha-acids and beta-acids. It is Szechuan pepper extracts have a and Chicha Morada. After sampling incorporated at usage levels of 100– unique citrus and herbal aroma and some of these treats, ask about the 300 ppm at the end of fermentation. flavor that is distinctively different flavors used in each prototype and Come and experience samples of from black, white, or chili peppers. how they can be formulated in a num- Treatt’s other distillates in its Kalsec has captured these in its ber of other applications. Experts will Treattarome line. Treatt, www.treatt. Szechuan Pepper Extract, the latest also discuss the company’s other com, Booth 1934 addition to its portfolio of pepper ingredient capabilities like botanicals, extracts. The active ingredient in flavor enhancers and masking agents, Coffee, tea extracts add rich flavor Szechuan pepper, sanshool, gives a essential oils, and salt replacers. Bell Coffee and tea extracts are a way to tingling, numbing sensation in the Flavors & Fragrances Inc., www.bellff. add on-trend flavors to a variety of mouth. Szechuan peppers are tradi- com, Booth 2360 food and beverage products. S&D tionally used in Asian cuisines, but as Coffee & Tea Food Innovation & more consumers become accepting Offering expertise in flavorings Ingredients produces customized of different flavors and ingredients, A range of beverages and sweet and liquid coffee flavor extracts and con- the pepper is finding use in other cui- savory treats that illustrate the vari- centrates from more than 70 bean sines. Kalsec Inc., www.kalsec.com, ous flavors, naturally derived colors, varietals. It offers cold brew coffee Booth 1678 and healthy ingredients offered by extracts, hot brew coffee extracts, WILD Flavors Inc. will be showcased coffee flavor bases, coffee varie- Cool, flavorful treats await in the company’s booth, where its gates, coffee concentrates, and Cool, creamy treats await attendees new technologies and capabilities will flavor syrups. The company produces at the Synergy Flavors Inc. booth. also be in the spotlight. The company tea extracts from 50 different leaf There, the company will feature its will give particular attention to its varietals from varying origins. There

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Feast on Formulation Inspiration continued... are tea extracts from black tea, green used in both sweet and savory foods tea, white tea, rooibos, and chai tea, and beverages. Here is a sampling of as well as tea flavor systems.S&D exhibitors offering enough chocolate Coffee & Tea Food Innovation & and cocoa ingredients to satisfy any- Ingredients, www.sdextracts.com, one’s sweet tooth or add new Booth 2910 dimensions to products.

Prototypes highlight array of flavors Chocolate ingredients join lineup A wide range of flavors for beverage, Global Organics Ltd. recently bakery, ice cream, marinade, and announced the addition of organic sauce applications is available from semi-sweet chocolate chips, chunks, Carmi Flavor & Fragrance Co. Since and couvertures made without soy 1979, the company has been a sup- lecithin to its line of Agostoni® organic plier of flavors to the entire food chocolates. Agostoni is a modern industry. Attendees will get the artisan producer of premium organic chance to sample the flavors in a vari- and all-natural chocolates operating chocolate ingredients under a num- Photo © iStockphoto/Thinkstock ety of different prototypes. Carmi in Italy since 1946. These chocolates ber of different brands. Barry Flavor & Fragrance Co., www.carmi- made without a soy-based emulsifier Callebaut, www.barry-callebaut.com, flavors.com, Booth 1037 are available to product developers Booth 3786 looking to remove soy allergens from Sauce shows its flavor potential their products. The company has Company emphasizes sustainability The maker of the iconic Tabasco® added Italian gianduia chocolate to its Founded in 1939, Blommer Chocolate Brand Original Red Sauce, Tabasco line. This ingredient is a blend of Co. manufacturers chocolate, cocoa Brands/McIlhenny Co., will serve up roasted hazelnut paste and dark powder, specialty coatings, signature prototypes made not only with its chocolate. and organic lines of chocolate, and famous hot sauce, but with a number Other chocolate ingredients that high-end alkalized cocoas. Stop by of other sauces and dry blends. the company offers are dark choco- the booth for samples of some of the Attendees will learn that the Tabasco late (47.5%, 60%, and 70%), milk company’s chocolate ingredients as brand products provide more than chocolate, white chocolate, and well as to learn about its global sus- just heat; they impart a unique flavor chocolate chips (1K, 2K, 4K, and 8K), tainability efforts, for which it has that has been enjoyed for more than a chocolate chunks (dark and white), received recognition from the century. The prototypes will show- low-melt chocolate-flavored chunks, Rainforest Alliance and other organi- case the versatility of the company’s cocoa butter, cocoa liquor, cocoa zations. The company is also proud to sauces and dry blends and illustrate powder, natural, and cocoa powder, say that it is the largest cocoa bean how product developers can add fla- Dutch. Chocolate is not the only ingre- processor and chocolate manufac- vor and heat in unexpected dient that Global Organics offers. It turer in North America. Blommer applications. Tabasco Brands/ has lines of various coconut and cof- Chocolate Co., www.blommer.com, McIlhenny Co., www.tabascoingredi- fee ingredients, dried fruits, nuts, Booth 859 ents.com, Booth 2311 flavorings, colorings, fruit juices and concentrates, oils and shortenings, Reduce costs with smaller blocks Image ©iStockphoto/ Flag Thin ago kst and sweeteners. Global Organics Ltd., To help processors minimize costs hic ock C www.global-organics.com, Booth and save time on cleaning, Cocoa 3343 Family offers one-, two-, and four- pound cocoa liquor bars for Enjoying specialty chocolate wholesale and bulk purchase. These Barry Callebaut is world renowned cocoa liquor bars are for manufactur- for its chocolate and chocolate ingre- ers who use large-sized bars (55 dients. These include a range of pounds, for example). The company standard and specialty ingredients says that using the smaller bars like chocolates, fillings, decorations, means that manufacturers will not chocolate compounds, cocoa- and nut-based have to break down the large blocks products, single-origin chocolate, into smaller pieces to move more eas- organic fair trade cocoa and choco- ily through processing equipment, CHOCOLATE late, cocoa nibs, and colored and which saves time from cleaning Chocolate is one of those foods loved flavored chocolates. For artisans and equipment. Cocoa Family, www.coco- the world over. As an ingredient, it is chefs, Barry Callebaut offers afamily.com, Booth 3959

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mage courtersy um I Choos use e Ch ld M ica flax seed, whole flax seed, custom non-hydrogenated ingredient has Fie go roasted flax seed, flax seed oil (full 20% less saturated fat than high palm flavor and de-bittered), and flax lig- content shortenings, reports the nans. The company reports that all of company. Richardson Oilseed Ltd., its flax seed is non-GMO and is www.richardson.ca, Booth 3351 tested for GMOs using PCR quantitative analysis. Heartland Flax, www. Palm oils receive certification heartlandflax.com, Booth 3241 Ciranda announces that the organic palm oils it has offered since 1995 Oil offers functionality benefits have been granted RSPO certifica- lipids Dow AgroSciences will discuss how tion. The palm oils are also certified its Omega-9 Oils offer a number of EcoSocial by IBD, showing the com- functional advantages to food pro- pany’s commitment to sustainability, Developments in plant breeding and cessors. The oils’ fatty acid profiles environmental conservation, and fair biotechnology have led to an array of of greater than 70% oleic acid and trade principles for its employees. next-generation oils that help reduce less than 3% linolenic acid help the Learn more about the trans-fat-free, trans and saturated fat levels, add oils to have a longer fry life (up to non-hydrogenated oil that helps to omega-3 fatty acids to foods and bev- 50% longer) with less oil buildup on promote an extended shelf life and erages, and give food manufacturers frying equipment, according to the high yields and meet representatives and foodservice operators a cost company. This means that proces- from Agropalma, the Brazilian palm advantage. Other exhibitors at the IFT sors could save money on ingredient, oil producer, at the booth. Ciranda Food Expo are focusing on oils from a labor, and cleanup costs. The oil is will also introduce an organic pre-gel variety of sources, and some are call- versatile, too, and can be used for potato starch, which, according to ing attention to their palm oil frying, par-frying, and spraying and in the company, yields better texture sustainability efforts. salad dressings and reduced-satu- and has higher water absorption, rated fat shortenings, margarines, neutral taste, good binding strength, De-bittered flax oil joins lineup and spreads. and minimal foaming. Ciranda, www. One of the newest additions to The company also emphasizes ciranda.com, Booth 3691 Heartland Flax’s line of oils is de-bit- that the oils are stable and reduce tered flax oil. This oil is identity the need for antioxidants and stabil- Portfolio of soybean oils available preserved and has a maximum shelf- ity additives. The oils have zero CHS Inc. supplies refined edible soy- life stability of more than one year. grams of trans fat, low saturated fat, bean oils to the commercial foods The company produces it using a and high monounsaturated fat. Dow marketplace for use in salad dress- custom de-bittering microfiltration AgroSciences will promote its new ings, margarine and shortenings, process on custom-designed oil health-related campaign, Good Fats mayonnaise, whipped toppings and presses, tanks, and piping. It is what 101, at the booth to educate about the confections, cooking oils and sprays, is known in the edible oil production importance of fats, what makes a sauces, soups, nondairy creamers, industry as real cold pressed. Other “good” fat, and the differences of frozen and prepared foods, bread, Photo courtesy of Dow flax ingredients produced by omega-3, 6, and 9 fatty acids. Dow crackers, and snack foods. The com- AgroSciences Heartland Flax are real cold milled AgroSciences, www.omega-9oils. pany also supplies refined vegetable com, Booth 3516 oils, soy and wheat flours, textured soy protein, specialty soy protein Oils to improve bakery products ingredients and isoflavones, sun- Richardson Oilseed offers two ingre- flower seeds, grains, and processed dients to help improve bakery nut ingredients. CHS Inc., www. applications. Bake-It Soft White NH chsinc.com, Booth 3832 is a soft, white baking margarine for general baking applications. It is non- USB focuses on soybean oils hydrogenated, salted, and Speak with experts at the United preservative-free. Because it has a Soybean Board’s Soy Connection smooth formulation, it can be easily Booth to learn about commodity and mixed into product. What’s more, it is next-generation soybean oils and soy a lower-cost alternative to butter. protein. Attendees will have a Shorten-It Puff NH is a roll-in short- chance to sample products made ening for puff pastry and laminated with high-oleic soybean oils. The dough applications. This United Soybean Board is also

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Feast on Formulation Inspiration continued... sponsoring two sessions: “Build Consumer Confidence in Food Technology” on Monday, July 15, at 12 p.m., and “GMOs and the Food Industry: A Global Perspective,” on Tuesday, July 16, at 8:30 a.m. The United Soybean Board is made up of 69 farmer-directors who oversee the investments of the soybean checkoff on behalf of all U.S. soybean farmers. United Soybean Board, www.soycon- nection.com, Booth 1904

Bakery prototypes show oil functionalities To satisfy a sweet tooth and showcase how various types of oils and shortenings function, Bunge North America will present a number of different baked goods. The company has particular expertise in oils, short- ingredients in the SansTrans line to verraUltra™ canola oil and verraUl- Photo courtesy of Ciranda enings, saturate sparing technology, solve any challenge. These no trans tra9 ™ omega-9 canola oil. Both have margarine, EIE, interesterified soy- fat and non-hydrogenated fats are higher stability than commodity bean oil, high-oleic canola, high-oleic for use in bakery and snack food canola oils, 0 g of trans fat, and do not soy, palm oil, and emulsified shorten- applications, and each has a specific add flavor to products, according to ings. In addition to these function like aerating, creaming, the company. The oils are Non-GMO oil-processing capabilities, Bunge extending fry life, crystallizing, and Project Verified from the Non GMO also mills corn to create grits, meal, stabilizing. For baked goods there are Project. Viterra Canola Processing, and flour for snack food, cereal, and bakery fats and oils, structuring fats, www.viterra.com/canolaoil, Booth pet food manufacturers. Bunge North cake shortenings, and pastry fats, 868 America, www.bungenorthamerica. and for snack foods there are snack com, Booth 1523 food fats and oils, frying fats and oils, Benefits of high-oleic soybean oil structuring fats, pastry fats, and DuPont Pioneer will feature Plenish® Peanut oil, extract to be highlighted high-stability oils. high-oleic soybean oil in daily cook- An aromatic roasted peanut oil made Representatives from IOI Loders ing demonstrations and samples. The from roasted peanuts will be fea- Croklaan Americas will also discuss oil is said to have higher heat stability tured. This light amber-colored oil is the company’s line of fats and oils, for frying, increased fry life, improved also available with antioxidants including coating fats, filling fats, and flavor, increased shelf life for manu- TBHQ and BHA/BHT to extend shelf peanut butter stabilizers, for the con- factured products, decreased life. Its high smoke point makes it fectionery industry. Palm oil is the equipment maintenance, and blend- popular for frying applications. It is main oil used by the company, and ing opportunities. The company trans fat-free and low in saturated some in the industry are working to reports that the oil has exceptional fats. Peanut extract is dark amber, develop sustainable sources. Loders oxidative stability compared to other high-oleic oil that has the aroma and Croklaan offers several ingredients natural oils and within the range of flavor of roasted peanuts. It functions that are certified sustainable, includ- hydrogenated oils. It says that test in compounded peanut flavors, pea- ing some in the SansTrans line of results show that Plenish high-oleic nut flavor enhancers, reactionary ingredients. Ask about them at the soybean oil extends fry life two to peanut flavors, and sauces and booth. IOI Loders Croklaan Americas, three times over conventional soy- dressings. Golden Peanut Co., www. http://northamerica.croklaan.com, bean oil in industry standard testing. goldenpeanut.com, Booth 3036 Booth 2324 The oil is said to provide the stability necessary for 0 g trans fat shortening Solutions to product New oil offerings to be presented and produce shortenings with the development challenges A non-GMO canola oil is produced same functionality but with 15–20% Depending on the application and the using a double expeller-pressed pro- lower saturates than palm-based overall nutrition of the finished prod- cess that maintains the nutritional products. uct, there is a range of lipid value of the oil. Two oils are offered: French fries and fried meats

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cooked in Plenish have preferred breakfast and snacking, prototypes in commercially prepared foods for flavor, texture, and appearance over for ways to include protein through- retail and foodservice markets when the same products cooked in other out the day are Chilled Yogurt used to replace Parmesan cheese in oils. Most important for manufactur- Espresso, Vegetable Dumplings, Mint formulations. The ingredient is ers and foodservice operators is that Protini Mixer, and Soft Pretzels. Food designed to combat the ever-fluctu- the oil has reduced polymer build-up formulators use permeate, which is ating prices of cheese. With on equipment, which means less time naturally derived from milk, to help PARMPLUS, formulators get full and money is spent on cleaning. The achieve salty flavor characteristics cheese flavor at reduced cheese oil has 0 g of trans fat, less saturated while replacing salt to reduce sodium usage rates while maintaining a fat, and more than 75% oleic content. levels, as illustrated in the soft pret- clean-label declaration. PARMPLUS DuPont Pioneer, www.plenish.com, zels and lower-sodium dumpling delivers a sharper, more assertive Booth 3906 sauce. U.S. Dairy Export Council, flavor than traditional Parmesan www.innovatewithdairy.com, Booth cheese. Sensory evaluations through T Image © homas B e arr 1565 DairiConcepts’ quantitative descrip- tur at/ lp Sh cu u S tt tive analysis panel verified the o er ss s a to ic c Whey-based ingredients for texture, product’s more intense Parmesan P k nutrition, and cost savings and overall total flavor notes com- The Best Whey … to (reduce fat, pared to standard Parmesan cheese. improve texture, reduce costs) is Because of the increased flavor Grande Custom Ingredients’ theme. intensity, PARMPLUS works well to The company combines whey protein lower standard cheese usage up to products and technical expertise to 25% while matching full-flavored, help manufacturers solve formula- traditional Parmesan profiles. tion challenges. A portfolio of Applications include Alfredo and proprietary whey ingredients can other white sauces, red sauces, assist with texture improvement, soups, dressings, dips, pizzas, cost and fat reduction, and nutri- entrees, and select baked goods. tional enhancement. Ingredient lines DairiConcepts L.P., www.dairicon- include Grande Bravo®, Grande® cepts.com, Booth 4165 Yogurt Powder, Grande Ultra®, and Grande WPCrisp®. Grande Custom Dairy flavors and acidulants dairy Ingredients Group, www.grandecig. for real dairy taste com, Booth 3117 DairyChem produces a full line of natural dairy flavors, including pure Dairy’s healthful halo and delicious- Clean-label, flavor-intensified starter distillates, as well as blended ness makes it a desirable Parmesan cheese ingredients designed for specific characterizing ingredient in all types DairiFusion™ PARMPLUS provides flavor profiles. These might include of foods. Formulators can use the flavor impact and cost-in-use savings ingredients such as milk, cream, “real” thing or nondairy ingredients designed to simulate buttery, cheesy, creamy, and more.

Dairy ingredient developments focus on consumer demands The U.S. Dairy Export Council (USDEC) will showcase ways that U.S. dairy ingredients can provide innovative solutions to meet the demands of consumers around the world. Experts from USDEC will lend their expertise to help formulators develop products that meet consumer needs as they relate to sodium reduction, simple ingredient labels,

weight management, and healthy Photo courtesy of U.S. Dairy Export Council aging. With an emphasis on

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lactic acid, and food acidulants. beverages. Also nondairy and The company’s portfolio of natu- kosher pareve, the flavor has ral dairy flavors includes butter, application in beverages, cultured dairy, cottage cheese, yogurts, and sauces. Edlong sour cream, cream, yogurt, and Dairy Flavors, www.edlong.com, milk. These flavors are available Booth 517 in liquid or dry form. In addition to flavors, DairyChem also offers Trans fatty acid-free cheese powders custom acidulant blends and The Land O’Lakes® brand of dairy buffered acidulants, including pH ingredients encompasses stabilizers, acidifiers, glazing cheese and dairy powders, sea- agents, and preservatives. soning blends, performance DairyChem Laboratories Inc., cheeses, and butter blends. The www.dairychem.com, Booth 3700 company’s specialty is cheddar- based cheese powder blends Whey proteins appeal to developed from premium aged today’s consumers’ needs cheddar cheese. Recently refor- Hilmar Ingredients says to start mulated economical cheese with whey protein, the ingredient powders are now trans fatty that delivers a sustained source acid-free and do not have par- of energy, complete protein for tially hydrogenated on the lean muscle, and stability across ingredient statement. The com- processing methods. The company also offers classic dairy pany will show how its extensive powders such as those based on line of whey proteins and other real buttermilk and sweet whey. ingredients can be used to cre- The subtle dairy flavors from ate a variety of better-for-you these powders can be used to foods, such as a Chocolate leverage other flavors in a food Protein Drink Mix, a Protein system. For example, buttermilk Energy Shot, and a PB & J Crispy powder is often used in cream- Bar. Hilmar Ingredients, www. style soups for its rich mouthfeel. hilmaringredients.com, Booth It also contains phospholipids, 1914 which help stabilize the soup emulsion. Land O’Lakes Inc., Kosher dairy flavors for www.landolakes-ingredients. reducing fat and sugar com, Booth 2004 Edlong Dairy Flavors has released two new functional Enzyme-modification technology dairy flavors. These flavors are provides vegetarian bacon flavor especially useful in the better- Butter Buds® Bacon is made for-you category when reducing using the same proprietary fat and sugar. Natural & Artificial enzyme modification technology Mouthfeel Flavor #1412189 is a to unlock the potent flavor spray-dried powder that is water elements in butter, cream, soluble, oil dispersible, and non- cheese, and other flavorful fats dairy kosher pareve certified. It as other Butter Buds ingredients. adds desired creamy, fatty, but- Butter Buds Bacon provides ter, cooked, and rich notes. It is bacon flavor along with fatty proven to perform in high-heat mouthfeel. It is labeled as natural applications such as bakery, in flavor and, since it contains no addition to beverages, sauces, animal fat, it can be used in yogurt, cheese, and sour cream vegetarian food products. The analog products. Natural ingredient is also kosher Potentiator Flavor #1412073 adds certified. It can be used in a wide a perception of sweetness to range of applications, including Visit us at IFT Food Expo®, booth 3142 reduced-sugar foods and snack seasoning, processed

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Feast on Formulation Inspiration continued... cheese, salad dressing, and dips. Butter Buds tapioca syrup, cereal bars sweetened with white Bacon has also been used in a brine solution or sorghum syrup, and what the company is calling meat marinade to add savory notes to poultry and Malt-lasses Cookies sweetened and flavored with a lunch meat. Butter Buds Food Ingredients, www. specialty malt extract in place of molasses. Briess butterbuds.com, Booth 1647 Malt & Ingredients Co., www.briess.com, Booth 3334 g ck Ima e ©iStoc Clo kph ds ot iel o/ l F Th al in sh ks ar to M ck

sweeteners

Sugar is one of many different ingredients used to sweeten foods and beverages. Development continues on improving both naturally derived sweeteners and high-intensity sweeteners. Other sweeteners are not only used to add or enhance sweetness but to help improve the overall finished product in a number of ways.

Sweeteners provide functionality For those looking to formulate products to have “simple labels,” Briess Malt & Ingredients Co. will feature three lines of natural sweeteners made in the United States that add only simple, descriptive names to the label. BriesSweet™ tapioca syrups are enzyme-produced and made from 100% tapioca starch. Depending on their dextrose equivalent, the syrups can provide bulking, binding, sweetness, flavor enhancement, freezing point depression, humectancy, browning reaction, and more. BriesSweet white sorghum syrups offer a gluten- free solution to help promote browning in cereals, crackers, snack foods, particulates, baked goods, and other products that are formulated to be gluten- free. The ingredient was originally developed for the production of gluten-free beer. Maltoferm® malt extracts are made from whole grains and add browning, sweetness, flavor, color, viscosity in beverages, syrups, and sauces, and humectancy. Try samples of puffed corn sweetened with

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produced using its patented co-crys- beverage products. Sunett® acesul- tallized technology to produce fame potassium high-intensity sugar-based ingredients that allow sweetener is 200 times sweeter than product developers to control the sugar and is said to solubilize quickly sweetness of their finished products. and have excellent blending charac- Domino Specialty Ingredients, www. teristics. Sunett SL is a drop-in dominospecialtyingredients.com, solution that improves the sweetness Booth 2043 and mouthfeel perception of sugar- free and sugar-reduced food and Session details stevia successes beverage products, according to Learn about some of the successful Nutrinova, the food ingredients busi- product category launches formu- ness of Celanese. Nutrinova, www. lated with stevia at a session, “What nutrinova.com, Booth 4342 Has Worked and What Has Not: Successful Product Categories with Booklet describes stevia ingredients Stevia Extracts,” on Sunday, July 14, EPC Natural Products Co. will distrib- at 11:45 a.m., room S503. John ute a booklet with comprehensive Martin, Global Director of Technical information about its EPCevia™ ste- Development and Innovation at via extracts. EPCevia Pure stevia PureCircle Ltd., will lead the discus- extract can be used in applications sion to provide insights into the with high sugar equivalence value technical rationale for why some and is less bitter that the stevia product categories are more suc- extract reb A 97, according to tests cessful than others, ingredients conducted by the company. EPCevia selections, and caloric reduction Dual was designed for use in fruit levels. PureCircle USA, www.purecir- juices and other juice-flavored bev- cle.com, Booth 313 and Session erages. It is a combination of stevia 021-05 extracts reb A and reb D. Company research shows that the ingredient Take your pick of sweeteners has a quick onset of sweetness per- Photo © iStockphoto/Thinkstock Chicory root fiber adds sweetness Learn about a range of organic and ception. EPCevia Omega is said to Sensus America Inc., a leading man- natural sweeteners that serve a vari- provide a mouthfeel similar to high ufacturer of chicory root fiber (inulin), ety of different functions in food and fructose corn syrup, which is why the will highlight Frutalose® SF75, a low- beverage applications. Some of the company promotes its use in soft calorie sweetener to help food sweeteners are even gluten-free, drinks. The company also offers formulators reduce the amount of non-GMO, or vegan, which will help EPCevia Opti-liquid and EPCevia added sugar in finished products. The product developers with formulating Super-fine Powder, which is a ingredient, a prebiotic, soluble those types of products. The offer- micronized powdered stevia extract. dietary fiber, has a high solubility and ings include sugar, turbinado sugar, EPC Natural Products Co., www.epc- is said not to impart any flavors to the demerara, agave syrup, evaporated naturalproducts.com, Booth 4106 finished products such as sweet cane juice, clarified rice syrup, baked goods, dairy, and cereal bars. brown rice syrup, maltodextrin, dex- Monk fruit shows sweet possibilities Sensus America Inc., www.sensus. trin, syrup solids, inulin, liquid inulin, A sweetener made from monk fruit us, Booth 2953 inulin powder, tapioca starch, tapi- and stevia offers product developers oca syrup, molasses, barley malt, and a way to formulate no-sugar-added Discover a range of sweeteners honey. Suzanne’s Specialties Inc., applications with a naturally derived Domino Specialty Ingredients sup- www.suzannes-specialties.com, sweetener. Lovia® is a proprietary plies a variety of sweet ingredients to Booth 3239 combination of monk fruit and stevia; food and beverage manufacturers. At inclusion of monk fruit helps to temper the booth, attendees can learn about Beverages feature the bitterness of the stevia. The com- these sweeteners like brown rice high-intensity sweeteners pany also offers Go-Luo® monk fruit syrup, which has a light caramel Sample beverages made with several sweetener in several concentrations color, is a natural binding agent and sweetener ingredients and learn up to 55% mogroside-v. The ingredi- humectant, and enhances a variety about Nutrinova’s new way to help ent is about 250 times sweeter than of flavors. The company has a line of product developers achieve the sugar, reports the company. Layn USA flavor and texture modifiers sweetness they desire in food and Inc., www.layncorp.com, Booth 2783

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Andrey Valerevich iselev /Shu Formulators are often ©K tter age sto Im ck unsure about how to describe savory. When you look at the five human tastes—bitter, salty, sweet, sour, and umami—savory is clos- est to umami, but also can possess some salty, bitter, and sour, just never sweet. Savory, savory much like umami, is often described as piquant, pungent, and meaty—a brown flavor that magically completes or rounds out the taste of a food. Here formulators learn how umami can assist with sodium reduction, as well as assist with the layering of flavors. There are even new salt and sodium replacement systems available for a range of applications.

Mushrooms as salt replacer Mushroom concentrate serves as a base for soups and sauces. It can also be used as a flavor enhancer for a variety of dishes without imparting a pronounced mushroom flavor. It is a 100% natural ingredient with the potential to replace monosodium glutamate and reduce the use of salt. The concentrate contains 95% of the healthy vitamins and minerals from the original mushroom. By adding as little as 0.06% to a product formulation, salt reductions up to 50% are possible in some applications. Scelta Mushrooms is introducing a mushroom concentrate designed specifically for salt reduction in soups, sauces, and meats, as well as one especially for the bakery industry. Scelta Mushrooms, www.sceltamushrooms.com, Booth 1316

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maximizing surface area relative to the varying taste impact of the differ- volume. The molecules also dissolve ent grades of salt, the company will more rapidly on the tongue, further be sampling its many salts in differ- contributing to that desirable initial ent applications at the Salt impact of salty taste. Inspiration Station. Experts can SODA-LO works best in low- assist with recommendations for the moisture systems or when a fat or oil best salt grade to achieve finished phase is used as the delivery vehicle, product specifications.Morton Salt, as it is necessary that these smaller, Inc., www.mortonsalt.com, Booth lower-density crystals are intact 2410 when they reach the tongue. It is available in two grades: extra fine Sodium-reduction technology and fine. Extra fine has an average uses spices and herbs particle size of 20 microns and pro- PuraQ® Arome NA4 is a new sodium- vides the best distribution in a food reduction technology that enhances matrix. Fine is best for topical appli- taste and increases the impact of cations, as the average particle size spices and herbs. This naturally is 200 microns and it is designed to derived ingredient allows food pro- provide the appearance of salt. Tate cessors to reduce sodium content by & Lyle, www.tateandlyle.com, Booth up to 40%, while maintaining product 1640 quality and shelf life. The PuraQ Arome ingredient line caters to food Savory solutions for sodium reduction companies aiming to provide con- The Bionis® and Bioenhance® ingre- sumers with healthy products that dient lines work together to allow for are full of flavor. The variety of prod- a 25% reduction of sodium in various ucts can be optimized for meat products. The Bionis line of refrigerated meals and meal compo- yeast extracts provides body, mouth- nents, dressings, condiments, and feel, and umami. It is produced from a processed meat. Purac markets an specially selected strain of array of ingredients that assist with Saccharomyces cerevisiae. The natural preservation, food safety, Bioenhance line of natural flavor mineral fortification, and flavor Photo courtesy of Tate & Lyle Salt microspheres enable enhancers is produced through a enhancement and masking. Purac, sodium reduction bacterial fermentation. The ingredi- www.purac.com, Booth 2121 SODA-LO™ Salt Microspheres are a ent creates and harmonizes taste, salt-reduction ingredient that is said increasing the intensity of salt per- Sea salt blend for sodium reduction to taste, label, and function like salt. ception without salt addition. The A&B Ingredients recently introduced Using a patent-pending, spray-drying Biotaste® line of taste enhancers Two Seas Sea Salt, which is based on technology, the company is able to provides an additional dimension of a blend of sea salts harvested from turn standard salt crystals into free- flavor through its contribution of both the Dead Sea and the Red Sea. flowing, hollow salt microspheres. roasted flavor notes, at the same According to the company, Two Seas The microsphere structure is facili- time it enhances flavor, body, and Sea Salt cuts sodium intake in half tated by the all-natural hydrocolloid mouthfeel. Biorigin Ingredients Ltd., without sacrificing taste, contains gum acacia. In most applications, the www.biorigin.net, Booth 2307 50% of the sodium found in tradi- residual gum acacia level is less than tional sea salt, and is an excellent 0.1% and is considered a processing Salt grades for every application source of potassium. In fact, in many aid. Thus, when SODA-LO is used in With 165 years of industry experi- instances, because of its rich mineral most applications, it is declared on ence, Morton Salt is a well-known properties, Two Seas Sea Salt the ingredient statement as salt or salt specialist for the food and bever- enhances flavor of the food product, sodium chloride. age industry. The company offers the company adds. Typical salt molecules range from more than 50 grades and mixtures of The company says that sea salt 40 to 800 microns in diameter and are salt, including Morton® Sea Salt, Star contains many essential trace miner- solid. SODA-LO ingredients are a Flake® Dendritic, and Top Flake, as als that the body requires, which can consistently smaller in size, and they well as sodium alternatives such as assist with building a strong immune are hollow. The hollow format effi- KaliSel Potassium Chloride. In order system. Two Seas Sea Salt can ciently delivers salty taste by for formulators to better understand replace regular salt at a one-to-one

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ratio. A&B Ingredients, www.abin- particles dissolve faster and are per- natural flavor of foods. gredients.com, Booth 560 ceived faster in dry applications, The company also offers allowing for reduced use in foods Kikkoman Less Sodium Teriyaki Salt-reduction toolbox includes where the salt and spices are applied Sauce. This product can be used yeast extracts and natural flavors to the surface. SALiTe is a 1:1 alone or as a foundation in develop- DSM Food Specialties’ comprehen- replacement for regular salt for topi- ing a wide variety of other products, sive salt-reduction toolbox helps cal application on all types of snack when a lower-sodium alternative is manufacturers to deliver home-style foods, including potato and corn desired. The natural amino acid con- tastes with a natural label declara- chips, popcorn, and French fries. As tent brings out the flavor in various tion. These savory ingredients can much as a 50% sodium reduction is savory meat, poultry, seafood, and reduce sodium in a wide range of possible, depending on the food sub- vegetable dishes. Kikkoman also products by up to 50%. DSM’s appli- strate. FONA International, www. offers liquid, powdered, granulated, cation specialists will demonstrate fona.com, Booth 1506 and Session clear, gluten-free, and preservative- how to combine savory building 149-08 free soy sauces. Kikkoman Sales blocks to create flavors in a range of USA, www.kikkoman.com, Booth different snacks and ready meals. Single-grain salt for sodium reduction 1533 The toolbox includes DSM’s lat- Suprasel® OneGrain® offers a direct, est yeast extract innovation, one-to-one replacement for regular Yeast extracts provide Multirome® LS, which has been salt in all types of applications. The natural savory flavor developed to help food manufactur- OneGrain technology turns salt into a Bio Springer offers a broad range of ers reduce the sodium levels without free-flowing, easy-to-handle carrier building blocks to create natural affecting the quality of the finished of flavors, nutrients, or whatever savory flavors. TheSpringer ® line of product. ingredients are required for effective yeast extracts includes high-umami The Maxavor® YE All Natural sodium reduction. All of the neces- yeast extracts, dried yeasts, auto- range of natural flavor ingredients sary ingredients are combined into a lyzed yeasts, and process flavors delivers a more authentic flavor pro- single homogenous grain, much like a with unique poultry, roasted meat, file compared to conventional grain of regular salt. Depending on and cheese notes. A glutathione-rich process flavors for similar cost. In the application, this might be regular yeast extract provides the taste of addition, Maxagusto™ natural fla- salt, potassium chloride and flavor, or kokumi, while a nucleotide yeast vors are said to deliver authentic sea salt and flavor. It stores like salt, extract delivers umami. These clean- taste and flavor, and are up to four behaves like salt, and is used exactly label extracts allow for sodium times more concentrated than alter- like salt. It is a single product that reduction in a range of products, natives on the market, which helps to blends and dissolves easily. There is including soups, frozen entrees, reduce costs. DSM Food Specialties, no risk it will lump, de-mix, or pro- sauces, spices, seasonings, and dry www.dsm.com, Booth 2439 duce dust, according to the company. blends. Bio Springer also offers a full OneGrain allows for up to a 50% range of bakers, brewers, and torula Low-sodium salt for dry applications reduction in sodium. AkzoNobel, yeasts. Bio Springer, www.bio- FONA International will present www.akzonobel.com, Booth 1313 springer.com, Booth 3510 ingredient details and application information on the company’s new Low-sodium soy and teriyaki sauces Sodium reduction and preservation sodium reduction solution SALiTe™ Kikkoman, the world’s leading soy ingredients for meat on Monday, July 15, at 11 a.m., on the sauce manufacturer, will highlight its Jungbunzlauer is showcasing its expo hall floor. Because regular salt full line of authentic, on-trend Asian extensive line of ingredients of natu- is not readily soluble in saliva due to sauces and ingredients, plus innova- ral origin for the meat industry. its high density and large particle tive sodium-reduction and sub4salt® Cure is a new, stable and size, regular salt often provides low- flavor-enhancement solutions. This ready-to-use substitute for curing intensity, spotty salty taste in dry includes Kikkoman® Less Sodium Soy salt. By 1:1 replacement of conven- food applications. SALiTe delivers a Sauce, which is made from naturally tional nitrite curing salt, sub4salt much improved dissolution, providing brewed Kikkoman Soy Sauce through Cure allows a sodium reduction of up a satisfying salty taste at a lower a process that reduces sodium chlo- to 35% in the final product. Lactates sodium usage level. ride. Lactic acid is added to adjust and blends guarantee improved pres- SALiTe is a powder produced the taste due to the reduction of salt, ervation and sodium reduction in from regular salt and a bulking agent but the final product is refined and processed meat products. Sodium by a novel patent-pending process, pasteurized in the same way as regu- gluconate is a cost-effective stabi- which results in low-sodium micron lar soy sauce. It is used similar to lizer, allowing for up to a 60% to sub-micron particles. The micro regular soy sauce to enhance the phosphate reduction in cooked sau-

72 06.13 • www.ift.org sages without compromise in bite and taste. The company also markets ERYLITE® Erythritol, a naturally occurring sugar alcohol produced commercially by microbial fermentation of a carbohydrate substrate. ERYLITE Stevia is a blend of erythritol and rebaudioside A. Both are used as sweetening agents and sugar replacers. Jungbunzlauer Inc., www. Jungbunzlauer.com, Booth 1006

Non-GMO hydrolyzed vegetable proteins Genetically modified products continue to be scrutinized by the public and various consumer activist organizations. In fact, Whole Foods Markets announced that it will mandate labeling of all GMO products by 2018. Genetic modification is common in corn and soy production so hydrolyzed vegetable proteins (HVP) are at high risk for containing GMOs. Savoury Systems International has a new line of corn, soy, and wheat Non-GMO HVPs to help formulators with removing GMOs from product formulations. The line includes profiles such asFermented Soy Sauce, Light Corn, Beef Type Flavor, and Chicken Type Flavor. Savoury Systems International, www.savourysystems.com, Booth 3114

Image courte lpture rsy Ch Scu oos With the Dietary ate e C dg hic ou ag Guidelines for Cl o Americans, 2010, along with MyPlate and other nutritional authorities emphasizing that increased fruit and vegetable intake can positively impact health, Americans are looking for easy ways to work fruits & more produce into their vegetables diet. Formulators are presented with a myriad of ingredients that allow for fruit and vegetable content claims on all types of foods.

Blueberries for color, flavor, and health Wild blueberries not only provide color and flavor, they are loaded with natural antioxidants and vitamins for health and wellness. Bleuet Nordic wild blueberries are grown without any pesticides. They are harvested on the company’s own land in Northern Quebec. Its state- of-the-art processing facility uses renewable energy to keep its environmental footprint to a minimum. Both infused and dried forms, as well as juice concentrates, are available for all types of applications. Bleuet Nordic Inc., www.bleuetnordic.com, Booth 3192

Vegetable ingredients for ethnic cuisine development Vegetable Juices develops and manufactures a broad variety of vegetable juices, concentrates, purees, diced/brined veggies, and blends. From custom wet spice blends to ready-to-ship, on-trend sauces, the company offers the flavors and culinary convenience food developers desire. Hot new blends being showcased this year include Jerk Seasoning Blend, Asian Dipping Sauce, Mae Ploy-style Chili Sauce, and Ancho Chili. For beverage developers, there is an array of vegetable juices, concentrates, and purees that deliver quality natural goodness, convenience, and health benefits. The company will be [INGREDIENTS] PREVIEW

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Photo courtesy of U. S. sampling its award-winning Purple Ginger Lemonade and a variety of Highbush Blueberry savory blend applications. Vegetable Juices Inc., www.vegetable- Council juices.com, Booth 1256

Versatile blueberries used in many food innovations Blueberries: Little Blue Dynamos® is the theme at the U.S. Highbush Blueberry Council in the Healthy Food Pavilion, with displays and data on the fruit’s increasingly broad appeal and global reach. New blueberry products surged to more than 1,300 in 2012 and included everything from baby formulations to millennial choices and grown-up options. Popular as both healthy and delicious for all age groups and lifestyles, blueberries are found in energy bars, sports beverages, breakfast cereals, sauces, dairy products, and pet food. Easy to formulate with, cultivated blueberries are available year-round in fresh, frozen, liquid, and dried forms. U.S. Highbush Blueberry Council, www. blueberry.org, Booth 1251

Gentle drying process for fruit and veggie ingredients The firstMicroDried ® vegetable ingredients and two fruit varieties have been added to Milne Fruit Products’ line of dried ingredients. MicroDried corn and peas were introduced in March 2013, and are expected to be followed by more vegetables, including carrots, red beets, and organics. Pomegranate and aronia, two nutrient-laden

pg 74 06.13 • www.ift.org Photo © iStockphoto/Thinkstock

fruits, join blueberry and blackberry in the MicroDried line of dried fruit products. The MicroDried drying process gently heats the product to reduce the microbial load and uses a vacuum-microwave dehydration technology to finish, producing 100% all-natural dried fruit and vegetable ingredients with no added sugars, flavors, colors, or preservatives. Most MicroDried products are available whole, fragmented, or in powders. The aronia is being offered as individually quick frozen and in juice concentrate and puree forms for different product applications. Milne Fruit Products Inc., www.milnefruit.com, Booth 704

Fruits add flavor to ethnic recipes For 2013, the culinary trendsetters at Dole Packaged Foods have set their compasses with needles pointing to Central and South America. Across the U.S., foodservice customers will be experiencing the ingredients and tastes of Argentina, Brazil, Chile, Peru, and Mexico, with chefs reimagining indigenous dishes with signature flair. Join Dole to explore innovative, fruit-forward, Latin menu applications. Think Jicama Salsa with Pineapple and Cilantro and Pineapple Quinoa Grilled Chicken Salad. With the use of DOLE® Fruit Ingredients, many foodservice concepts can be translated into packaged products for retail. Fresh frozen fruits come in a variety of packs and forms, including aseptic concentrates and purees. Dole Packaged Foods Co., www. dolefoodservice.com, Booth 1551

Low-moisture blackberries for all seasons Using Low-Moisture Blackberries from Van Drunen Farms is a perfect way to add blackberry flavor to a variety of food products. The water in the raw material is replaced with sugar or other sweeteners, which gives these blackberries an extended shelf life. This process also helps to preserve the natural color of the blackberries and give them a sweeter taste. Applications include baked goods (muffins, pies, and cakes), breakfast foods (hot and cold cereals, waffles, and pancakes), dairy products (yogurt and ice cream), trail mixes, salad toppings, and various sweet treats. Low-Moisture Blackberries do not add unwanted liquid to foods, reports the company. Van Drunen Farms, www.van- drunenfarms.com, Booth 3204

Versatile carrots come in many forms Today’s cutting-edge chefs and food scientists use carrots in creative ways, whether in California cuisine, fusion preparations, Latin plates, [INGREDIENTS] PREVIEW

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or Asian-inspired dishes. From soup to dessert, carrots add flavor, color, and nutrition. Naturally sweet, delicious, and crunchy, carrots complement most other food flavor profiles. These root vegetables are loaded with beta-carotene, vitamin A, minerals, and antioxidants. Grimmway Farms is the largest grower and shipper of carrots in the United States, as well as the largest grower and shipper of organic vegetables. The company offers through its juice division an extensive array of vegetable juices, purees, and concentrates for all types of applications. Grimmway Farms, www. grimmway.com, Booth 1347 Photo courtesy of TIC Gums

©Medioimage age s/P Im hot g od in is ld c/ Gum blend for improved adhesion omega-3 fatty acids. Thymly ui Th B in y k le s TIC Gums now offers Add-Here™ Products offers bakers an array of g to ri c W k CSA, a blend of gums designed for ingredients, including baking powder, applications that require reliable yeast foods, dough conditioner, grain sticking functionality. Seeds, salt, blends, shelf-life systems, and dry sugar, and spices remain in place on milks. Thymly Products, www. bagels, crackers, and crisps for an thymlyproducts.com, Booth 4129 improved consumer experience. Add-Here CSA also seals products, Guar gums for a range of viscosities such as taquitos, during the Guar gum binds water and can form manufacturing process to improve highly viscous colloidal dispersions product quality. This gum system is at low concentrations without heat. cold-water dispersible, dissolves Guar gum is considered to be more quickly, and can be sprayed easily. soluble than locust bean gum and TIC Gums offers food and bever- also more effective at stabilizing age companies an extensive range of solutions. Edicol® guar gums are ingredient systems to improve the available in a viscosity range of 50 hydrocolloids texture, stability, consistency, nutri- cps to 7000 cps (1% solution) in tional profile, and shelf appeal of various particle sizes and hydration their products. TIC Gums, www.tic- rates. Applications include baking, When it comes to keeping moisture in gums.com, Booth 3124 beverage, condiments, dairy, meat, a product, many product designers soups, and sauces. Lucid Colloids turn to the category of ingredients Gum replacement for guar in baked goods America Inc., www.lucidgroup.com, known as hydrocolloids. The primary Alpha Gum is made via a special Booth 3965 function of all hydrocolloids is alluded milling process of all-natural to in the name, where the prefix ingredients. It is designed to be free Hydrocolloids for reducing oil uptake “hydro” means water and “colloid” flowing and easy to hydrate. This Ashland Specialty Ingredients will means a gelatinous substance. ingredient is a direct replacement for present “Maximizing Hydrocolloid Basically hydrocolloids bind with guar gum in a range of baked goods, Efficacy to Reduce Oil Uptake in Fried water to create gels. Most including breads, rolls, sweet goods, Coatings” on Monday, July 15, at hydrocolloids are carbohydrates and and tortillas. Alpha Gum has been 11 a.m. on the expo hall floor. are classified as gums and starches. shown to enhance textural Because fried foods absorb costly oil Suppliers are continuously exploring attributes, improve structure and and result in calorically dense foods, synergies between hydrocolloids to viscosity, and increase moisture it is highly desirable to use use them in the most effective and binding, according to the company. ingredients that minimize fat content, economical way. This product is also high in fiber and reduce calories, and save money.

76 06.13 • www.ift.org Ashland has studied the most effective ways to use variables to take into consideration to ensure that hydrocolloids to minimize the amount of oil in fried both the gums and starches achieve their full coatings. Scientists will show that when functionality. Coyote Brand GumPlete systems are hydrocolloids are blended, it is possible to improve designed to ensure that starches and gums work the reduction in oil uptake in fried coatings, as synergistically with each other, rather than compared to a single hydrocolloid. The results show compete with one another, which can often be a that fried food manufacturers can reduce caloric problem when gum/starch combinations are not content effectively and save money on cost of oil when using hydrocolloid blends at a low rate. Ashland Specialty Ingredients, www.ashland.com, Booth 118, Session 163-52

Tara gum is multi-functional in applications Tara gum is a natural hydrocolloid obtained mechanically from the endosperm of the seeds of the tara tree. This gum, which is soluble in both cold and hot water solutions, is said to control moisture and assist with stabilization. Tara gum is used in many food applications for its wide variety of functionalities and is an effective replacement for locust bean gum and guar gum. It has good interaction behavior with carrageenan, xanthan, agar, and other gums. It is particularly effective in dairy foods, as it prevents syneresis in yogurt and other cultured products, enhances the texture of ice cream, and can improve the sliceability and spreadability of processed cheeses. In baked goods, tara gum is said to prevent staling and improve cell structure. Exandal Corp., www. exandal.com, Booth 3392

Blending gums for best performance Gum solutions are mostly pseudoplastic, which means viscosity reduces with agitation or shear, and then returns to the same thickness when it is still. Depending upon the application, this may or may not be useful. Gumix International’s line of natural hydrocolloids includes gum tragacanth, guar gum, xanthan gum, gum ghatti, gum arabic (acacia), agar, locust bean gum, carrageenan, and others. Understanding this pseudoplastic attribute, as well as how the various gums interact with each other, allows the company’s technical experts to assist formulators with selecting the best ingredient mix for an application. Gumix International, Inc., www.gumix.com, Booth 3207

Gum and starch systems for enhanced functionality The comprehensive Coyote Brand® GumPlete™ systems are blends of gums and starches that provide added benefits above and beyond using a single gum or starch. Starches and gums are widely used in the food industry; however, incorporating these hydrocolloids together or independently in an efficient way can be complex. There are many Visit us at IFT Food Expo®, booth 1576

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formulated properly, reports the them, there might not be a final prod- chemicals for a broad range of food company. Gum Technology Corp., uct. These tools are essential for and industrial applications. This www.gumtech.com, Booth 4132 effective, consistent, and affordable includes Kalama® and Purox® benzo-

©iStockphot food and beverage manufacturing. ates, which are used as Image o/Thin El ksto The ck antimicrobials and preservatives in New defoamers for powdered food and beverage applications. applications Emerald Performance Materials, Foam Blast® PDR 10 and Foam Blast www.emeraldmaterials.com, Booth PDR 21 are new defoamers for use in 3547 powdered food and beverage applications such as instant soups and Propionic acid antimicrobial noodles, teas, and flavored waters. controls for Listeria All components of the two ingredi- A recent Kemin petition has led to ents are in compliance with FDA the U.S. Dept. of Agriculture’s processing aids regulation 21 CFR 173.340. Under this approval of a new antimicrobial regulation, Foam Blast PDR 10 may be ingredient—BactoCEASE ™—for the used at a level up to 100 ppm. There ready-to-eat meat and poultry indus- Designed to improve the manufactur- are no limitations for use for the try to help control Listeria ing process, processing aids are used Foam Blast PDR 21. These defoamers monocytogenes more consistently in the production of a variety of foods. are produced and marketed by than traditional lactates. Propionic In the final product, they are barely Emerald Performance Materials, a acid, the active ingredient in present, if at all, and do not affect company that specializes in techno- BactoCEASE, is an antimicrobial rec- appearance or taste. But without logically advanced specialty ognized as a food safety feature. The

Visit BETTER WITH BATORY Batory at Since 1979, Batory Foods has been serving the food industry with unparalleled service and distribution excellence. We now provide the most extensive selection of high-quality food Booth 1370 and ﬁne ingredients in the United States. The story just gets better…

8 0 0.367.6975 BATORYFOODS.COM Photo courtesy of Kemin Industries Inc. different types of emulsifiers. Add to this the same number of different carrier materials and this makes for a long list of ingredients. Palsgaard SA 6600 is the simplest ingredient when it comes to labeling, as it contains one emulsifier and one carrier. Palsgaard Inc., www.palsgaard.com, Booth 219

ingredient is applied at a lower application rate than traditional lactates, meaning less ingredient cost- per-pound of meat or poultry produced, as well as a significant impact from an operational perspective. In addition, studies have shown that BactoCEASE does not impact any sensory attributes. And because BactoCEASE has a low-sodium contribution due to its lower application rate than traditional lactates, it assists with keeping sodium contents down in the finished product.Kemin Industries Inc., www.kemin.com, Booth 2947

Activated cleaner label cake emulsifiers Cake factories today are challenged by their customers to deliver high-quality cakes at low cost and often with a demand for more consumer-friendly labeling. Palsgaard® SA 6600 activated cake emulsifier can meet this challenge by providing simple Visit labeling in addition to convenience, security, and BETTER WITH BATORY low cost. Activated cake emulsifier is a term used Batory at to describe the instant properties of Palsgaard SA Since 1979, Batory Foods has been serving the food 6600 when adding the ingredient to a cake batter. The activation is achieved by placing the emulsifier industry with unparalleled service and distribution excellence. on the surface of very small starch granules by We now provide the most extensive selection of high-quality food means of an extrusion process. The emulsifier on Booth 1370 the surface of a starch granule has to be in a stable and ﬁne ingredients in the United States. The story just gets better… alpha crystal form as this special crystal form is essential for proper aeration of the cake batter. Often cake emulsifiers contain four or more 8 0 0.367.6975 BATORYFOODS.COM 79 [INGREDIENTS] PREVIEW

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target higher product yield, optimum help businesses improve the quality water absorption, and more product and safety of their products using the line extensions. Equichem latest technology. This service pro- International, Inc., www.equichem. vides a detailed inventory of all the com, Booth 2607 microbiological flora of a product. Based on this information, it is pos- Low-inclusion line of antimicrobials sible to assess how the presence of to extend shelf life certain species will impact the Hawkins brings innovation to shelf organoleptic properties and shelf life life science. The company’s new food of the product. Galactic Inc., www. ingredient division—Ingredient lactic-us.com, Booth 4862 Works—is focused on all aspects of shelf life, including yield, moisture Enzymes may assist with management, color stability, flavor reducing carbon footprint protection, pathogen control, and Novozymes scientists have produced Photo courtesy of Mantrose- Solutions for meat preservation texture modification. Custom and the first review of existing studies Haeuser Co. Mantrose-Haeuser has partnered unique dry functional blends have into the use of enzymatic solutions in with Chemital S.A. to introduce a line been developed to meet these chal- various industries, including foods of effective, low-dosage preserva- lenges. As a leader in the research, and beverages, confirming that tives and antimicrobial ingredients production, and application of liquid enzymes provide significant savings that prolong shelf life and protect food ingredients, Hawkins has also on water, energy, and raw materials, cooked meat and poultry products commercialized the e(Lm)inate® anti- as compared to conventional pro- from harmful bacteria and spoilage microbial product line. e(Lm)inate is a cesses. The review shows that organisms. Chemital S.A. is a private scientifically proven low-inclusion enzymes, when used as an alterna- Spanish company located in line of antimicrobials. Combined with tive to conventional processes, have Barcelona, Spain, that specializes in the company’s wide range of other helped reduce industries’ emissions additives and ingredients for the pro- functional liquid ingredients, and thereby contribution to global cessed meat industry. Chemital’s Hawkins can assist with solutions for warming and acid rain, as well as portfolio of ingredients includes anti- shelf life, functionality, and clean their impact on agricultural land use microbials, antioxidants, gelling and label in meat, poultry, seafood, pre- and pollution of aquatic resources. thickening agents, colorings, and pared foods, soups, sauces, Typically, small amounts of enzymes seasonings. The inclusion of meat dressings, and more. Hawkins Inc., are used in industrial processes in a preservatives is a natural extension www.hawkinsinc.com, Booth 3886 targeted way to speed up reactions of Mantrose’s preservation technol- and reduce the temperature at which ogy that it offers to the confectionery Fermentates for improved processes take place, thereby saving and food markets, as well as the safety and quality water, energy, and chemicals. shelf-life extension technology in Fermentation science allows for the Novozymes, www.novozymes.com, fresh-cut and whole produce. production of natural solutions that Booth 521 Mantrose-Haeuser Co., www.man- can be used to improve the safety trose.com, Booth 2372 and quality of a food product Multi-phase encapsulated release throughout its shelf life. Galastar™ is system for baked goods A powerful boost for baking processes composed of lactic acid bacteria and Clabber Girl’s preserving, leavening, Power-Baking Boosters™ contains a is designed to preserve food, adjust and dough/batter improving systems series of newly formulated bakery pH, and enhance flavor profile. The for bakers have been designed using ingredient additions that give large- Galacin™ range, based on bacterio- the InnovaPhase™ process. In this scale bakeries the technological cins naturally produced by bacteria, proprietary multi-phase encapsula- upgrade they need to update tradi- enables better food preservation. tion release system the active tional baking methods. Power-Baking The existing Galimax-ProMeat™ line ingredient being controlled is Boosters provide the first step in has been enhanced with plant released during several phases. ensuring productive and optimal use extracts that have antioxidant prop- Traditional encapsulates are of ingredients. They are made with erties. Galimax-Ferment™ is based released only when heat is applied (in ingredients that meet the needs of on extracts from the fermentation the oven), and this can be a problem today’s consumers. Plus, they opti- process and can be used as a natural particularly if the heat or baking mize baking ingredients for flavor in meat, fish, sauces, and ready stage is short. Using InnovaPhase, profitability.Power-Baking Boosters meals. Galactic has also established the first release occurs at mixing in provide better baking initiatives that the Food Doctor™ service in order to the bowl, while the second release

80 06.13 • www.ift.org takes place in the oven. This gives Dietary Fiber as a New Whipping Leavening agent for sodium reduction finished baked goods a much more Agent on Monday, July 15, at 11 a.m. Leavening is a critical component of consistent time-released approach on the expo hall floor. Whipping the baking process, contributing to for dispersing the encapsulate. agents play a key role in many food the lightness and success of most Clabber Girl Corp., www.clabbergirl. formulations. They normally consist baked goods. ARM & HAMMER® com, Booth 3122 of emulsifiers, proteins, and fats, and bicarbonates can leaven cakes, cook- provide pleasing textural smooth- ies, crackers, muffins, biscuits, Low-sodium baking powder ness and mouthfeel. Often they are cereals, tortillas, pizza dough, pret- Caravan Ingredients will highlight its heat-, pH-, and acid-sensitive. Alpha zels, and confections through the Low-Sodium Baking Powder for cyclodextrin is a new low-calorie release of carbon dioxide bubbles, chemically leavened baked goods. It whipping agent that creates a highly which cause batters and doughs to is designed and formulated to release controllable overrun in a variety of rise and expand. There are a number the proper amounts of leavening gas food matrices. It has excellent organ- of bicarbonate grades, including at the various stages of mixing to oleptic properties. Non-fat whipped ingredients specifically for tortillas, facilitate scaling and depositing of products are possible, as well as as well as Flow K® potassium bicar- batters. Through utilizing a non- low-fat products. The donut-shaped bonate as a replacement for sodium sodium aluminum phosphate-based molecule has a hydrophobic cavity bicarbonate for sodium reduction. leavening system, Low Sodium inside and a hydrophilic surface out- Church & Dwight Co., www.ahperfor- Baking Powder is able to reduce side. These characteristics enable mance.com, Booth 2221 sodium by up to 44% over standard alpha cyclodextrin to attract hydro- baking powders. The company offers phobic molecules, as well as build Licorice extract functions the baked goods industry a broad hydrogen bonds with its outer sur- as an antioxidant portfolio of ingredients including face. It is not sensitive to low pH or Licresse™ is a licorice extract that is vitamin and mineral premixes, func- high heat and works in environments naturally high in antioxidants to break tional ingredients, emulsifiers, flour where proteins would denaturize. the chain of oxidation in a variety of fortification, bread mixes, specialty The naturally occurring alpha cyclo- foods. Antioxidants slow down oxi- bases, and frozen dough. Caravan dextrin also represents a new dation that occurs when food is Ingredients, www.caravaningredi- non-digestible, but fully fermentable exposed to oxygen or sunlight. ents.com, Booth 1625 soluble dietary fiber with positive Licresse is naturally high in phenolic effects on blood lipids and glycemic compounds, which have antioxidant Dietary fiber functions as index as shown in clinical studies, activity. With this ingredient, food a whipping agent says the company. Wacker Chemical manufacturers can keep the nutri- Wacker Chemical Corp., will present Corp., www.wacker.com, Booth 3842 tional value, color, and flavor of food Cavamax® W6 Alpha Cyclodextrin: A and Session 149-07 while also extending shelf life and

Visit us at IFT Food Expo®, booth 3036

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palatability. Licresse functions as a of whey protein hydrolysate. These include bakery mixes, dairy free radical scavenger or reducing Biocatalysts Ltd., www.biocatalysts. ingredients, proteins, salt and salt agent. This natural food ingredient is com, Booth 1689 replacers, cereal grains like wheat, extracted from the root of the licorice corn, rice, barley, and oats, cocoa, age ©iStockp plant and is minimally pro- Im hoto cocoa powder, chocolate, starches, den /T ar hin a G ks cessed. Applications include meat, k to sweeteners, and whey. Batory Foods, sa c beverage, bakery, and dairy. It can be O k www.batoryfoods.com, Booth 1370 labeled as licorice, licorice extract, or natural flavoring. ICL Food Diversified ingredient supplier Specialties, www.iclfood.com, Booth Product developers have global 913 access to more than 1,500 specialty and commodity food ingredients Specialty enzymes for through Brenntag North America. improved functionality The company combines its global Cellulases and pectinases have long resources with local expertise, been used to improve filtration rates logistics, and storage to supply for the production of dried aloe vera ingredients to meet the formulation powder from whole leaf. Both needs of food and beverage enzyme types function to reduce manufacturers. viscosity and to allow higher The company’s portfolio of ingre- recovery rates. One of the questions dients includes amino acids, colors, has always been how to reduce the enzymes, excipients and processing hydrolysis of the desirable mannans potpourri aids, flavors, gums, humectants, pre- by the cellulose or pectinase. servatives, vanillin, vitamins, and Enzeco® Pectinase PL solves that more. Brenntag North America, www. problem, as there are no Balsamic reductions to enhance products brenntagnorthamerica.com, Booth mannanases, cellulases, or Modena Fine Foods Inc. will show- 1634 polygalacturonases present in this case a range of its balsamic vinegars, enzyme. Enzyme Development Corp. balsamic-style condiments, specialty AEB to offer egg info DVD also offers a wide range of enzyme wine vinegars, and more. Two of the The American Egg Board will solutions for food processing and ingredients that it is highlighting at its distribute copies of its updated Egg dietary supplements, including booth are a reduction of white bal- Product Information Resource DVD amylase, bromelain, catalase, samic with saffron and a reduction of to attendees. This DVD is a lactase, lipase, lysozyme, papain, and balsamic vinegar with curry. The first comprehensive source of modern more. Enzyme Development Corp., ingredient, infused with saffron, has egg production practices as well as www.enzymedevelopment.com, the bright yellow/golden color of saf- science-based technical Booth 968 fron combined with the sweetness of information, new product white balsamic. The second with formulations, nutritional information Protease improves quality of curry lends flavorful nuances to reference data, and more. Experts whey protein hydrolysate chicken, lamb, pork, fish, rice, vege- will be available to discuss Biocatalysts offers the food tables, and more. If an application formulating with eggs and egg processing industry a wide variety of does not call for balsamic flavor, products. American Egg Board, enzymes to assist with increasing Modena does offer a number of spe- www.aeb.org, Booth 2408 yield and throughput, reducing cialty wine vinegars like sherry, waste, producing new flavors, champagne, kalamata, and Italian Reducing casein in imitation cheese improving textures, and more. For wine. The company also states that A non-GMO casein replacer, example, Flavorpro™ 750MDP has its ingredients are gluten free and PenTech™ 8500, can reduce casein been designed as a single-step non-GMO and some of them can be usage down to 10% in imitation enzyme system that produces a certified as organic and kosher. cheese products like pizza cheese, superior-tasting whey protein Modena Fine Foods Inc., www.mode- shredded cheese, sliced cheese, and hydrolysate without bitterness. This nafinefoods.com, Booth 4505 block cheese. This modified potato- neutral flavor is said to reduce the based food starch can reduce cost, need to add bitter-masking agents, Solving ingredient needs maintain excellent shredding, meaning production time is less and Batory Foods distributes a full range matting, melting, and stretching, and profits are increased.Flavorpro of food ingredients to food enhance water and oil stability, 750MDP also improves the solubility processors across the United States. reports Penford Food Ingredients.

82 06.13 • www.ift.org Also, the ingredient has a low several prototypes for sampling at its heat stable and can be formulated viscosity during cooking, forms gels booth. One of the ingredient lines that into dairy-based protein sources. It that will melt when heated, and will ADM will spotlight is Clarisoy™, the also functions in mildly flavor-neutral not interfere with the flavors of the world’s first vegetable-based protein beverages like soymilks and smooth- imitation cheese product. ingredient line that provides clarity ies. One of the prototypes formulated Company representatives will be and complete protein nutrition for with Clarisoy will be Citrus Cooler. available at the booth to discuss beverage applications. ADM Milling provides a number other starch and starch-based ingre- There are two ingredients in this of flours, blends, and other baking dients to help solve a number of line. Clarisoy 100 is an isolated soy ingredients. One of these ingredients product formulation challenges in protein that allows for protein fortifi- is Harvest Pearl™ sorghum flour, applications like cheese, gluten-free, cation in transparent and low-pH which is light in color and neutral in dairy, protein, snacks and crackers, beverages such as citrus-based flavor. It is also available in a whole- clear coatings, tortillas, pasta and drinks, fruit juice blends, and fortified grain option. And because it is noodles, flour-based coatings, salad waters. The benefits of this ingredi- gluten-free, the flour can be used in a dressing, dips and spreads, soups, ent, according to the company, are variety of gluten-free baked goods. sauces, gravies, and condiments. that it is heat stable and requires no Another ingredient that ADM will Penford Food Ingredients, www.pen- homogenization or stabilizers in low- showcase at the IFT Food Expo is ford.com, Booth 1590 pH beverages. The second VegeFull cooked ground beans. It ingredient, Clarisoy 150, is an isolated takes just minutes to reconstitute Prototypes stress ingredients’ functions soy protein for use in beverage sys- VegeFull, and it is a cost-effective Archer Daniels Midland Co. will fea- tems with a pH of less than 4.0 with way to add protein and fiber to prod- ture a number of its ingredients that cloud systems or neutralized to a pH ucts. It is available in pinto bean, provide function and nutrition in of 7.0 or greater. The ingredient is navy bean, black bean, red bean, and

Your best just got even better with the all-NEW PenNovo®, a highly soluble enzyme-treated starch for food coatings, bakery and dairy. CRISPIER COATINGS – Improves crispy texture and hold times for baked or fried meats and vegetables. BETTER BAKERY – Enhances moisture and gloss, and serves as a replacement for egg whites in gluten-free products, volume enhancer and egg wash replacer. REDEFINING DAIRY – As a casein replacement, it reduces costs and improves emulsiﬁ cation in non-dairy creamers and as part of a system, it replaces casein to reduce cost while maintaining excellent shredability, mattability and meltability in imitation cheese.

For an ingredient that elevates, perfect your product with PenNovo® from Penford.

800-652-4732 | WWW.PENFORD.COM [email protected] Visit us at IFT Food Expo®, booth 1590

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Photo courtesy of chickpea in quick-prep whole, Some applications that the coat- Clasen Quality Coatings grits, noodle, and powder forms. ings can be used for are granola, ADM will feature navy bean protein bars, truffles, and cake VegeFull in a Maple Bacon-flavored pops. Navy Bean Puff. Stop by the booth The company will highlight its to learn about these ingredients as Strained Greek Yogurt Flavored well as ADM’s cocoa, starch, gum, Coating made with strained Greek soy, fat, and sweetener ingredi- yogurt powder that lends the char- ents. ADM, www.adm.com, Booth acteristic Greek yogurt flavor to 2447 finished products. The coating is available in drop and wafer forms Coatings feature on-trend flavors for use as an inclusion or for re- A line of flavored confectionery melt to enrobe, drizzle, pan, and coatings, Flavorburst, features coat a number of food products. such trending flavors as sea salt Clasen’s Geneva Chocolate line of caramel, marshmallow, white pep- milk and dark chocolates are for permint, cream cheese, key lime, use as coatings or to complement pumpkin, and more. The wide finished products. range of flavors included in the line To add color to confectionery from Clasen Quality Coatings and other products, the company means that product developers can provides Vibrant Colors, an exten- create a number of products based sion to its Alpine Product line. on seasonality or market trends. Vibrant Colors are gluten-free

pg 86 06.13 • www.ift.org colored coatings that are vanilla flavored with the exception of Vibrant Black, which is cocoa flavored. Some of the colored coatings in the line include Vibrant Pink, Vibrant Blue, and Vibrant Green. The company reports that all of its products are gluten free and can be used in confectionery, baked goods, cookies, snack bars, cakes, toaster pastries, and more. Clasen Quality Coatings, www.clasen. us, Booth 771

Culinary demos highlight ingredients Tulkoff Food Products Inc., a third-generation family-owned manufacturer of condiments, sauces, dressings, and ingredients, will feature three culinary demonstrations at its booth—a different one on each of the three days of the IFT Food Expo. The company will serve a Bloody Mary drink made with its Ingredients. Traditionally used in Southeast horseradish on Sunday, July 14, Baltimore Asian cuisines, the beans are becoming more Crab Cakes made with crab cake base on popular in other cuisines, too. Some chefs Monday, July 15, and Ginger Salad Dressing and product developers are incorporating formulated with ginger puree on Tuesday, them in soups, chili, snack foods, and July 16. The company will also have some of its other ingredients like garlic, shallots, and roasted garlic available for sampling, and representatives will discuss how these and other ingredients can be formulated in applications like beverages, gravies, sauces, soups, and stocks. Attendees can pick up copies of Tulkoff’s company guide, industrial guide, industrial product information guide, and co-pack guide. Tulkoff Food Products Inc., www.tulkoff.com, Booth 3956

Improving coffee creamers The results of a study on two ingredients for the coffee creamer industry will be presented by representatives from Roquette America at the session “Dairy-free Reduced-fat Liquid Coffee Creamer Using a Novel Pea Protein Isolate and a Novel Liquid Maltodextrin” on Monday, July 15, at 11 a.m. on the expo floor. A pea protein isolate, Nutralys®, was used to replace sodium caseinate and a liquid maltodextrin, Glucidex® C1867, replaced corn syrup solids to compensate for the fatty mouthfeel loss caused by the 25% fat reduction in a reduced-fat dairy-free liquid coffee creamer. Roquette America Inc., www.roquetteamer- ica.com, Booth 2147

Two new offerings from SK Food SK Food International has added non-GMO and certified organic azuki beans and black soybeans to its line of Premium Quality

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prepared side dishes. The black soybeans can be used like yellow soybeans in soy sauce, for making tofu, or roasted. The beans are available in whole bean form, raw flour, and precooked powder and flakes.SK Food International, www.skfood.com, Booth 3339

Candy showcases gelatin Rousselot manufacturers gelatin and collagen peptides and recently developed a candy it calls Rousselot Delight™ to illustrate the functionalities of its gelatins and other ingredients. The gummy candy has a soft texture, which can be modified by Photo courtesy of Solazyme Roquette Nutritionals adjusting the pH and syrup quali- ties, has better heat resistance, Fiber ingredients improve products less butter and oil to be used. and can be stored in warm envi- Corn Z-Trim® is made from The resulting cookie has ronments, according to the refined, dry milled corn bran. The decreased total fat, reduced sat- company. Rousselot, www.rous- ingredient, which is labeled as urated fat, and lower cholesterol selot.com, Booth 1971 corn fiber, is said to help retain than a control cookie. In a vanilla moisture and reduce syneresis, frozen dessert, the butter or reduce surface tension, build cream used in the formulation viscosity and texture, exhibit can be reduced by up to 25–75%. freeze/thaw stability, and with- Again, this leads to a finished stand extreme pH, temperature, product with decreased total fat, shear, and pressure. Oat Z-Trim is reduced saturated fat, fewer derived from refined ground oat calories, and lower cholesterol. hulls. Some of its functions What’s more, the ingredient is include extending shelf life, limit- vegan, trans fat-free, choles- ing moisture migration, and terol-free, gluten-free, and free withstanding extreme pH, tem- of any known allergens, accord- perature, shear, and pressure. ing to the company, Solazyme The company will demonstrate Roquette Nutritionals. Solazyme the ingredients in prototypes. Roquette Nutritionals, www. Z-Trim Ingredients, www.ztrim. srnutritionals.com, Booth 2348 com, Booth 1203 Enhancing flavor Microalgae ingredients Ajinomoto is featuring enhance mouthfeel Advantame, an ingredient An ingredient derived from a derived from aspartame and van- sustainable source of microal- illin used to enhance flavors such gae, Almagine™, is said to help as dairy, fruit, citrus, mint, and improve the texture, taste, more. The ingredient can also mouthfeel, and other character- help extend the chew time of istics of food products. It chewing gum, improve the flavor provides a healthy source of fats profile of many confectionery to products without trans fats or products, and mask the off tastes cholesterol. In chocolate chip of sweeteners like reb A, sucra- cookies, for example, the ingredi- lose, and ace-K, reports the ent Almagine HL whole algalin company. Ajinomoto North flour allows for eggs to be America Inc., ajiusafood.com, replaced with egg whites and for Booth 2300

88 06.13 • www.ift.org Matcha green tea with is certified kosher, low in choles- improved functionalities terol, GMO-free, and gluten-free. A more flowable and water-solu- Glanbia Nutritionals, www.glan- ble matcha green tea is available bianutritionals.com, Booth 1029 for use in ready-to-drink beverages as well as in energy Flours for many applications powders and in packets. The tea Minsa Corp. is now offering a line is blended with maltodextrin to of corn flour premixes for the increase its water solubility and bakery industry. Formulated for make it flow more easily without use in pancakes, muffins, pizza affecting the delicate flavor of crust, cookies, cakes, and more, the matcha green tea. In addition these flours are available in to this ingredient, there are mat- white, yellow, blue, purple, and cha green tea powder, black tea red corn varieties. It also fea- powder, and rooibos tea powder tures corn flours for producing for use in beverages and confec- extruded products, snacks like tions. Try samples of tea and chips, and tortillas. The company chocolate formulated with mat- will highlight some of its flours at cha green tea and rooibos tea the booth. Minsa Corp., www. powder from Aiya American Inc., minsa.com, Booth 4135 a producer of matcha green tea since 1888. Aiya America Inc., Functions of pulse ingredients www.aiya-america.com, Booth in gluten-free foods 1052 As the trend of gluten-free lifestyles continues to expand, many The market for sweeteners food manufacturers are looking Learn about which sweeteners for ingredients to help them are being used around the world develop gluten-free foods. and what types of claims are Mehmet Tulbek, Global Director being made about them. Lu Ann of Research, Development, and Williams of Innova Market Innovation for Alliance Grain Insights will present timely infor- Traders will explain the benefits mation on this topic during the of formulating gluten-free foods session, “Current Global Market with pulse ingredients and detail Trends and Product Launches for the functionalities that these Natural Sweeteners, Specifically ingredients have at the session Stevia-sweetened Products,” on “Using Pulse Ingredients in Sunday, July 14, at 11:15 a.m. in Gluten-free Foods” (Tuesday, room S503. Innova Market July 16, 9:15 a.m., room S402). Insights, www.innovadatabase. In addition to their functions in com, Booth 1576 and Session gluten-free food applications, 021-03 pulse-based ingredients like flour, semolina, protein, starch, Egg replacer helps reduce cost and fiber can also be used to Using OptiSol 3000 is a cost- replace eggs, dairy, and soy, effective way to replace whole according to the company. eggs in cakes, muffins, pan- Alliance Grain Traders/Saskcan cakes, sweet bakery mixes, Pulse Trading, www.alliance- baked bars, egg rolls, wantons, grain.com, Booth 3825 and and refrigerated cookie doughs, Session S402 FT says Glanbia Nutritionals. The company’s ingredient can be used in a one-to-one inclusion Karen Nachay, rate for dried whole eggs, and it Associate Editor • [email protected] can be listed as flaxseed meal and whey protein concentrate. It