This week two companies announced their Non-GMO Project verification, a couple companies introduced new ingredients while some announced personnel changes, among other news. Read on for more details.
Probi launched a new probiotic iron-absorption product, Probi FerroSorb®, which has also been nominated for the Food Ingredients Europe Innovation Awards 2015 in the “Best Functional Innovation" category. Probi FerroSorb offers a new approach for probiotic consumer products, both within functional food and consumer healthcare segments.
Five clinical trials show a significant increase of iron absorption from food when Probi FerroSorb is used. The ingredient is formulated into a capsule with a combination of the clinically documented lactic acid bacteria LP299V®, vitamin C, folic acid and a carefully balanced amount of iron as a supplement for preventive use targeting women of childbearing age at risk of iron deficiency. One capsule daily with a meal will help to meet iron requirements, while leaving a minimal amount of unabsorbed iron in the intestines. Probi FerroSorb solves iron deficiency in a completely new way, by increasing the uptake, not only the intake.
“The crucial difference between Probi FerroSorb and a traditional iron supplement is the reduced risk of side effects normally seen with traditional iron supplement," said Linda Neckmar, director of marketing & sales consumer healthcare.
TIC Gums combined consumer trends, stability requirements and intense knowledge of hydrocolloids to offer an extensive portfolio of clean-label solutions for sauces and dressings—which rely on stabilizer systems to provide shelf and freeze/thaw stability, viscosity, resistance to flow, mouthfeel and other vital textural characteristics to the end product.
These clean-label hydrocolloids meet multiple requirements such as all-natural, certified organic and non-GMO. TIC Gums also developed a Quick Reference Guide to help streamline the hydrocolloid selection process for your sauces and dressings formulations. This guide breaks down the sauces and dressings category by type and provides hydrocolloid recommendations, features, added value and beginning usage levels.
Frutarom Health BU launched Incaberrix™ superberry, an all-natural ingredient sourced from Inca golden berries, the ancient Andean physalis fruit (Physalis peruviana) for confectionary products. It combines superfruit health benefits with an exotic sweet-and-sour flavor. It is particularly rich in B-complex vitamins, protein and minerals. It also is high in vitamin C and carotenoids. This potent nutrient adds health benefits, combined with a fun and an exotic touch, and has piqued the curiosity of confectionary and beverages companies in the past four months. Unique prototypes will be sampled at the Frutarom Health booth at Fi Europe, Dec. 1 – 3, at booth #6R29, including tasty gummies with natural mixed berry flavor and natural colors from Frutarom Peru.
Treatt launched an engaging new microsite: Treatt Brew Solutions. The site allows users to get to know the what, why and how behind Treatt’s natural ingredient offerings and demonstrates the company’s passion for bringing innovative new solutions to brewers, particularly with consumers’ increasing demand for new flavor profiles. The site also features a blog where Treatt’s enthusiastic team shares its thoughts and passions on a range of hot topics tailored to brewers’ interests, including technical and trends-led features.
Douglas Rash, group vice president of global sales at Treatt, said: “Our new focused platform offers brewers an exciting opportunity to learn more about our innovative brewing solutions. For example, that we extract various flavor profiles and aromas from fresh raw materials, such as essences and extracts from fruit, vegetables and spices, to craft our natural solutions for the brewing industry.”
Amelia Bay, a provider of brewed tea, published a new white paper, “To a Tea: Building a Better RTD Iced Tea," written to assist beverage manufacturers in making the proper decisions when it comes to formulating ready-to-drink (RTD) iced tea. The paper examines the current RTD iced tea landscape and consumer trends, provides a primer on types of brewing tea bases and perhaps most importantly, offers pertinent questions brewing manufacturers should ask themselves about their end goals before they enter this growing market.
Two companies announced Non-GMO Project verification: Five of Nexira’s ingredients have been verified: Fibregum™ Bio, Fibregum™ Bio L, Fibregum™ B, Instantgum™ BA and Instantgum™ AA. And two of Sethness Products Co. received verification for a couple of its caramel color products, including: Class I, CS1, Caramelized Sugar Syrup; and Class I, CS5, Caramelized Sugar Syrup.
AAK, a manufacturer of specialty vegetable fats, introduced Ramesh Reddy as customer innovation manager and Bryan Petrak as Customer Innovation Applications Specialist—both will be based in Edison, New Jersey.
Reddy will lead customer innovation activities for the chocolate and confectionery fat segments. He is responsible for the fats & oils chemistry Lab in Port Newark as well as the new AAK Innovation Center scheduled to open in 2016 in Edison. Petrak will report to Reddy and provide further support to customer innovation activities for the chocolate and confectionery fat segment through development and formulation of value adding vegetable oil solutions.
In other AAK news, the company recently accepted the Natural Products Association Industry Champion Award. The award recognizes notable contributions to the natural products industry above and beyond commercial success. The award ceremony took place in Baltimore on Sept. 16.
Kemin, which provides customized shelf-life extension solutions for the meat and food industries, added three new members to its protein-focused sales team. Travis Krause has been named protein business manager, a newly created position; and John Wallace and Doug Mitchell have joined Kemin as technical sales managers for the upper Midwest and Southeast regions of North America, respectively.