April 30, 2010
Iron from Albion, Ferrochel®, as ferrous bisglycinate chelate, is highly bioavailable and well-tolerated, and its molecular structure is highly stable and less interactive with other food components. The iron chelate can be used in beverages, flour, sugar, rice, pasta, cereal foods, dairy and confectionery products.
According to the Almond Board of California, research shows some 80% of consumers believe a product with almonds is more interesting and nutritious. And, in 2009, almonds were the No. 1 nut introduced globally in food products.
The American Egg Board reminds manufacturers that eggs naturally help foam, leaven, bind, thicken, coat, color, emulsify, control crystallization and add moisture to food formulas, helping keep ingredient statements short and clean.
Violet color from Chr. Hansen, ColorFruit® Magenta 109, lends vivid color and increased shelf life to beverages, dairy and fruit preps. With the growing popularity superfruits like açaí, blueberry and pomegranate, demand for products with violet shades has increased. The color is more stable to heat, light, pH and ascorbic acid than many other anthocyanin-based products.
A high-intensity sweetener from Corn Products International, Enliten®, is a naturally based, low-calorie stevia product with over 95% Reb A content. Derived from a single, patented plant variety developed by Morita Kagaku Co., the sweetener provides formulation consistency and clean flavor.
A cocoa extender from David Michael & Co., Cocoa-Mate®, is functionally capable of replacing up to 40% of the cocoa powder in a finished product.
Custom nutrient premixes from Fortitech, Inc. streamline the production process and help manufacturers save on labor, cost and testing.
A lactose-derived prebiotic galacto-oligosaccharide from FrieslandCampina Domo, Vivinal® GOS, stimulates the growth of beneficial, protective gut bacteria. The prebiotic is instantly soluble, clear in solution and has excellent processing and storage stability, making it ideal for use in beverages.
Bringing comfort foods up-to-date requires a simple twist. Savory flavors, modifiers and enhancers from Gold Coast Ingredients, Inc. can assist in creating a special dish with solutions ranging from simple single notes to complex combinations.
Natural or organic peanut flours from Golden Peanut Co. are available in both 12% and 28% fat levels. The flours lower fat, increase protein levels, boost peanut flavor and control fat migration in a variety of foods.
Instantized agglomerated maltodextrins from Grain Processing Corporation, MALTRIN QD®, are suitable for nutritional-beverage dry mixes. Available in a range of 5 to 20 DE, the maltodextrins disperse quickly in hot or cold water, as well as other liquids, with minimal agitation, and are highly digestible with only a minimal sweetness profile.
Whey protein isolate from Hilmar Ingredients, Hilmar 9400, has clean flavor, acid and heat stability, and high-quality protein. The protein is suited for weight-control beverages, where it boosts satiety and helps maintain muscle and/or reduce body fat.
Inner pea fiber from International Fiber Corporation, JustFiber®, is a cost-effective binder in meat applications that helps increase yield. It retains fat-and-water emulsions during freezing and cooking, holds four to eight times its own weight in water, and is a natural source of dietary fiber.
Durabrite® colors from Kalsec, Inc. stabilizes the carotenoid pigments against oxidation while delivering resilient color and protecting flavor. The line of colors improves visual appeal of snack seasonings, spice blends, batters and breadings, bakery mixes and other food products, while offering natural labeling opportunities.
High-stability fish oil from Omega Protein, OmegaPure® HSTE, provides oxidative stability for the most-challenging applications. A custom blend of antioxidants, based on rosemary extract, protects the oil during handling, processing and throughout product shelf life, yielding food products with omega-3 benefits, without compromising convenience or taste.
A line of natural ferments from Purac, PuraQ® Verdad, offers natural, label-friendly preservation solutions for a wide variety of applications, including deli salads, dips, spreads, sauces and dressings.
Superfruit flavors from Robertet can provide a healthy halo to products. The companys research initiatives in this area focus on acquiring freshly harvested fruits and using analytical and creative efforts to recreate authentic natural flavors. Available natural and natural WONF flavors include açaí, pomegranate, goji, blueberry, cranberry, acerola, maqui berry and more.
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Pea proteins from Roquette, NUTRALYS®, are functional vegetable proteins that are highly digestible and low in saturated fat. They have excellent water- and fat-binding capacity, good dispersibility and low viscosity. Applications include snacks, diet products, high-protein foods, meat, dairy products, vegetarian foods and more.
A line of chocolate flavors from Sethness Greenleaf, Inc. includes a semisweet-chocolate-chip profile and a dark-chocolate type, suited for beverages, dairy, icings, bakery mixes, ice cream and other frozen desserts.
Conventional and organic bulgur wheat from Sunnyland Mills is a whole-grain product available in fine, medium, coarse and extra-coarse grinds. It is excellent in breads, muffins, salads, side dishes and soups.
Barley beta-glucan soluble fiber from SunOpta Ingredients, Barley Balance, contains a minimum of 25% beta-glucan and over 35% total dietary fiber. The fiber has a low glycemic index and promotes satiety.
The Scoular Company offers a range of copacking services, including wet/dry blending, packaging/pouching and complete turn-key solutions.
Customized grain-based solutions from 21st Century Grain Processing include wheat flour, corn, oats and custom-coated whole grains and granola clusters. The ingredients allow food product developers to meet development requirements and formulate products that align with consumer trends.
The United Soybean Board has a core team of academic and industry professionals to develop soybeans with enhanced compositional traits that will result in soybean oil varieties with improved functionality and nutrition composition.
Flavors for coconut water from Virginia Dare include fruit flavors such as mango, orange, lemon-lime, guava, pineapple and passionfruit, and flavor-masking systems that improve the hedonic acceptance of coconut bases.
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