Live from FIE: Exhibitors focus on wellness

November 17, 2009

This year, Food Ingredients Europe (FIE) brings together many of the world’s ingredient suppliers in Frankfurt, Germany. For three days, from Nov. 17 to 19, exhibitors are demonstrating how they can meet product developers’ challenges by showcasing their ingredients in a variety of prototypes. Some of these challenges include developing sodium-reduced foods that taste good; working with naturally derived ingredients that perform as well in finished products as synthetic ones; and formulating more healthful food and beverage products.

Over the next three days, Karen Nachay, Food Technology's Associate Editor, will report live from the show on ingredient developments in three categories: healthful foods, sodium reduction, and naturally derived. Here is a review of some of the ingredient suppliers that offer ingredients specifically targeted to address various health concerns.

• Tate & Lyle highlighted an ingredient said to improve digestive health. Galactofructose is a disaccharide found in heat-treated milk. The company is emphasizing the prebiotic effects of its Solactis galactofructose, promoting it as an ingredient that helps improve digestion. At FIE, the company offered muesli bars formulated with the ingredient. Additionally, Tate & Lyle showed how its Creamiz cook-up waxy maize starch can be used as a fat replacer. With this ingredient, food formulators can develop reduced-fat products that have acceptable mouthfeel and textural properties.

• DSM showcased its Quali-Blend ingredients in several beverage prototypes. These ingredients are customized blends of different vitamins and minerals specifically formulated to target certain health concerns like eye health, skin enhancement, stress, and blood pressure.

• Dow Wolff Cellulosics introduced Methocel for use in gluten-replacement applications. Other hydrocolloids can lose functionality when heated, but Methocel forms a gel and mimics gluten’s ability to build a structural network inside the product. This helps to prevent the collapse of the food product during the baking process, control crumb structure and volume, and ensure moistness.

• The cholesterol-lowering properties of Barliv barely betafiber were featured in biscuits at the Cargill exhibit. The company also provided several sugar-free, reduced-sugar, and reduced-calorie prototypes, including compressed tablets formulated with CSorbidex-P sorbitol, hard boiled candy with Zerose erythritol, reduced-calorie yogurt with Zerose, and chocolate bars with Zerose and Maltidex polyols.

• Using a variety of food and beverage prototypes, Solae demonstrated how soy protein can be employed to address different health concerns. For weight management and satiety, the company featured 35/35 Strawberry Shortcake Bar made with Supro 430 isolated soy protein and Supro soy protein nuggets; Rise & Energize Morning Smoothie formulated with Supro XT40 isolated soy proteins; and Hunger Block, a chocolate-flavored beverage with Supro XF isolated soy proteins. To address the nutritional needs of athletes and people who exercise regularly, the company combined soy protein isolate, whey protein isolate, and calcium caseinate in a Creme Brulee Cereal Bar. The blend of ingredients is said to deliver amino acids to help build muscle and maintain energy levels during exercise.

• National Starch Food Innovation announced that it will begin selling ConAgra Mills’ Sustagrain flour and flakes to the European, Middle Eastern, and African food and beverage markets. The ingredient is a way for product developers to add fiber, antioxidants, and B vitamins to products sold in these three markets. A proprietary, identity-preserved barley variety, Sustagrain provides more than 30% total dietary fiber.

• Kerry offered Satiety Fibre Beverage made with Emulgold soluble fiber. According to the company, the ingredient increases satiety and also offers a prebiotic effect by promoting the growth of Bifido lactobacillus in the large intestine.