May 13, 2016
Cargill researchers presented three novel approaches to reducing saturated fat in bakery applications during the American Oil Chemists' Society annual meeting. Using starches, vegetable waxes and emulsions, Cargill scientists have created fat systems that lower saturated fat by as much as 40 percent in shortenings, without compromising finished product attributes.
In one method, Cargill researchers replaced some of the traditional saturated fat with a blend of canola oil, a product lower in saturated fat, and starch. Using particle stabilization technology combined with fat crystal optimization, the researchers created a structured fat system that reduced saturated fat levels by 40 percent compared to the same source fat without sacrificing key performance characteristics.
In a separate study, the researchers found that by combining vegetable waxes and monoglycerides with canola oil and palm stearin, they could influence the size, shape and speed at which those crystals form. A final approach explored using emulsions to dilute saturated fat levels. While water and fat naturally separate, Cargill researchers devised a method of encasing water droplets in shells made of monoglycerides and hard fats. (Visit the Cargill Global Storefront to learn more.)
Responding to demands for highly concentrated, free flowing, hemp oil, SourceOne introduced HempCHOICE™ PCR Hemp Oil. The company offers production capacity and research-driven proprietary technologies that produce advanced, high-quality hemp oil with the full entourage of naturally occurring phytocannabinoids, including cannabidiol (CBD).
KD Pharma announced the launch of its specially formulated KD Smart™ Omega-3 oil. It was developed to provide the same average ratio of omega-3 eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) found in mother’s milk.
European supplement marketers now have tangible opportunities to develop new Antarctic krill-based products with EU authorized health claims. Norwegian RIMFROST introduced its ultra-high phospholipid SUBLIME krill extract to the European market at the Vitafoods show. With the level of 60 percent phospholipid concentration, RIMFROST has been able to naturally concentrate the key nutrients, with no added extras. DHA/EPA are the prominent fatty acids found in the extract, but it also contains significant levels of phospholipids, choline and astaxanthin. Launched to customers in the United States at Supply Side West in October 2015, the European market can now also benefit from the renewed value proposition of Antarctic krill.
Ingredion Inc. announced two new additions to its line of functional clean-label starches—NOVATION PRIMA® 340 and 350—for extended cold shelf-life stability in refrigerated, frozen and instant foods. NOVATION PRIMA® 340 and 350 functional native starches can be used to formulate a wide variety of refrigerated and frozen foods, including dressings, dips and spreads, fruit preparations, cream and fruit pie fillings, sauces, glazes, marinades, pasta fillings, prepared meals and instant dairy desserts.
A&B Ingredients announced it has unveiled a new branding initiative for its ingredients product offerings, all of which will now fall into three specific categories. health & wellness – pisane® pea protein, PA5051® probiotics, two seas sea salt®; food safety & quality – cytoGuard® antimicrobials, antioxidants and yeast and mold inhibitors; clean label – cytoGuard natural antioxidants, natural yeast and mold inhibitors, natural flavor enhancers.
To increase the standard of berry powders and meet the requirements of the consumers, Asiros developed the patent-pending BERRYSHIELD™ berry powder processing technology. Berry powders produced with BERRYSHIELD Technology have a unique protection of bioactive compounds such as polyphenols including flavonoids. BERRYSHIELD Technology can be applied to all types of berries and five powders are currently available: tart cherry, blackcurrant, redcurrant, elderberry and strawberry.
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