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F&B Industry News, IFT News

<p>With IFT just around the corner, several companies are showcasing their products and ingredients such as wheat proteins and starches, and beet sugars for cookies and other bakery items. In addition to IFT news, the industry overall is busy announcing news and personnel moves.</p>

With IFT just around the corner, several companies are showcasing their products and ingredients such as wheat proteins and starches, and beet sugars for cookies and other bakery items. In addition to IFT news, the industry overall is busy announcing news and personnel moves.

Industry News

Enzymotec’s soy-free, non-GMO Phosphatidylserine product - Sharp-PS® GREEN received GRAS status from FDA, allowing the marketing and use of Sharp PS Green in a wide selection of foods and beverages in the United States. The vegan biomass used as its raw material is sourced from Eastern Europe. It’s available in a wide range of applications such as liquid formulas and even in gummies.

Lallemand Inc. hired Lars Asferg in bio-ingredients division. He will succeed Kevin Kraus next year when Mr. Kraus moves to a new senior management position. Asferg comes to Lallemand with 25 years of general management experience in biotechnology and food ingredients, most recently as vice president of innovation for DSM Food Specialties. Lars is based at the Lallemand offices in Zug, Switzerland and will be responsible for the division’s baking solutions and bio-ingredients business units.

Ingredion Inc. agreed to acquire Kerr Concentrates Inc., a privately held producer of natural fruit and vegetable concentrates, purees and essences. The transaction of approximately $100 million is expected to close within 30 business days, pending customary closing conditions.

Kerr’s ingredients uphold the integrity and richness of raw fruits and vegetables while providing multiple functionalities. These ingredients can be used to enhance the nutrition, texture, flavor and appearance of a number of foods and beverages across a wide variety of categories, from smoothies, juices, dairy products and baked goods to soups and dressings.

Global public health organization NSF International has certified 21 products produced by Peruvian Nature to the NSF International Gluten-Free Certification Program. Peruvian Nature is the first company in Peru to earn this certification for its products, demonstrating to U.S. buyers and consumers that these products have been tested and verified to meet U.S. regulations for gluten-free labeled products.

Based in Peru’s Lurin Valley, Peruvian Nature specializes in producing food ingredients native to Peru such as camu, golden berry, lucuma, maca, sweet potato, quinoa and yacon root.

IFT News

MGP will be showcasing a selection of its specialty wheat proteins and starches with nutritional and functional benefits at booth #2563 during IFT 2015. It will provide information about the effectiveness of the company’s Arise® wheat protein isolates and Optein® lightly hydrolyzed wheat protein as partial egg replacers.  MGP will also feature Fibersym® RW, a patented RS4-type resistant wheat starch that serves as a solution for increasing dietary fiber levels in breads and other bakery goods, pasta and noodles, and snacks and cereals. MGP’s TruTex® textured wheat protein, another featured ingredient, provides an ideal solution for creating tasty protein-enriched vegetarian products. It also is effective in meat, poultry and seafood enhancement applications.

High-fiber chocolate chip cookies made with Fibersym and Arise, along with meatless chicken-flavored trumpets formulated with TruTex, will be available at the company’s booth.

During IFT 2015, BENEO will be highlighting natural food and beverage options for energy management with its next-generation sugar, Palatinose™ at booth #709. Derived from beet sugar, Palatinose delivers energy in a balanced and sustained way naturally. It provides body cell energy in a balanced and sustained way and promotes enhanced fat oxidation during physical activity.

Booth visitors can test samples and speak with BENEO’s technical and nutritional experts. The company will feature technical samples including a breakfast cookie that combines Palatinose and the chicory root fiber Orafti® Inulin and thus is a “source of fiber" and “reduced glycemic." Gluten-free muffins containing BENEO’s rice starch, rice flour and prebiotic fiber oligofructose will also be available for tasting; they retain their moistness and freshness for longer and are also a good source of fiber.  Additionally, a market sample of Nth Degree’s low glycemic index drink will be featured, which utilizes Palatinose as the low glycemic carbohydrate power in its formula. 

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