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The purchase by Unilever of Slim-Fast Foods Co., a food business known for its nutritionally balanced products, and the super-rich-ice-cream company Ben & Jerry’s caught my attention the other day. Although this purchase doesn’t necessarily mean that we will be seeing sinfully decadent ice cream made with Slim-Fast in the near future, it does seem to reflect a major trend that I think we will be seeing at this year’s IFT Annual Meeting and Food Expo: the development of food products (and food ingredients) that combine nutrition with indulgence.
At one time, we might have put healthy ingredients at one end of the spectrum and indulgent ingredients at the other. And, of course, the distance between them seemed vast and unbridgeable. But things may be different today. Studies have shown that chocolate may have both indulgent and healthy properties. And the same goes for tea as well. So, don’t be surprised at this year’s show to find an even wider array of products trying to hit both ends of the spectrum. Raisins promoted as having prebiotic properties, calcium-fortified biscotti with double chocolate, a snack cake developed for those with heart concerns, decaffeinated green tea extracts, fortified fruit snacks, vitamin-enriched smoothies, and a children’s cookie that combines health and good taste are only some of the examples of this trend that will be highlighted at the Food Expo.
Furthermore, as we begin this new century, other interesting couplings will be increasingly taking place as manufacturers hit or try to hit opposite ends of the ingredients spectrum and all points between. For example, global healthcare and food industries will be coming closer together—a recent joint venture in nutraceutical foods formed by Quaker Oats Co. and Novartis Consumer Health, Inc. is a good example of this, signaling the possibilities of other such creative partnerships in the near future.
Ingredients that provide increased functionality as well as nutraceutical value will continue to be emphasized, especially with advancements in the breeding of plants so that they have higher, more uniform levels of compounds that can prevent disease. To be successful in these efforts, there has to be a cooperative effort between plant geneticists, medical scientists, food engineers, farmers, and post harvest handlers, suggesting that we are all fast becoming part of the same family.
At one time, the phrase “healthy fats” would have sounded contradictory, but today there are many examples, including fish oils (omega-3s and omega-6s), low-trans liquid shortenings which have less than 2% trans fatty acid content, high-oleic soybean oils, a new and improved sunflower oil, and many others. In addition, the Food Expo will be showcasing such innovative fat replacement systems as a pork-derived protein ingredient which performs as an effective binder in processed meats, a dried plum puree formulation specifically tailored for applications ranging from bakery goods to meat products, and a whey protein concentrate used as a substitute for animal fat.
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It should also be noted that FDA health claims (e.g., soy protein and trans fatty acid content), the evolving definition of dietary fiber, and a new standard of identity for yogurt may all have an effect on the future development of products that are promoted as being healthy, having improved functionality, and offering desirable taste and texture.
Older technologies such as encapsulation may also play an important role in creating products that hit both ends of the spectrum. Some examples from this year’s show include encapsulation of fats by starch leading to fat replacement in meats, liposome-encapsulated flavors offering improvements in microwavable cakes, lipid-protected flavors, encapsulated bifidobacteria in yogurt, and the fortification of indulgent products such as cakes and snacks with vitamins and minerals using microencapsulation technology.
Combining traditional foods with bolder flavors or ingredients is another interesting trend to watch for, as chefs and food scientists work together to create products that have new and novel twists to them, re-energizing traditional applications.
As these different health-indulgent, nutraceutical-functional, and new-traditional combinations are developed, several other factors have to be carefully considered. One of the most important, of course, is food safety as the industry continues to look for ways to better protect consumers from harmful bacteria.
And a debate over whether to use GMOs or non-GMOs still continues.
A new generation of ingredients with improved functionality may help the development of these products hitting both ends of the spectrum. New soy protein isolates deliver higher levels of dispersing and solubility. An iota type carrageenan provides an alternative to gelatin. A rice bran extract enhances dough conditioning in bakery products. And a new generation of high-methoxyl pectins offer enhanced protein stabilization power in low pH beverages.
Watch for these trends as they appear in this year’s ingredients preview on the following pages. The preview is divided into 12 sections: (1) meats, (2) yogurt, (3) culinary, (4) fruits and vegetables, (5) beverages, (6) bakery products, (7) confectionery, (8) cheese/cheese flavors, (9) soy foods, (10) fiber, (11) calcium fortification, and (12) nutraceuticals.
Also, new to the preview is the sidebar below providing opinions of several exhibitors as to what they believe will be hot trends at this year’s show. Not surprisingly, these opinions are diverse, direct, timely, and yes, even sometimes entertaining.
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Pork-derived protein ingredient performs as an effective binder in processed meats
A high-protein powdered ingredient, known as pork collagen, may be used to replace lean meat in no-fat, low-fat, and regular-fat meat systems, such as hot dogs, coarse ground sausages, chopped and formed ham, fermented sausage, bologna, patties (pork, beef, and turkey), Vienna sausages, and other processed meat products. When added to these systems, the collagen-rich ingredient is reported to provide a number of advantages, including improved product texture and flavor, increased cook yields, reduced syneresis, enhanced organoleptic characteristics, and reduced formulation costs.
Produced by low-temperature processing of fresh pork trimmings, the ingredient was developed by AMPC Inc., Ames, Iowa, and is marketed under the name MyoGel Plus™. During the manufacturing process, the protein undergoes extrusion and dehydration, then the product is dried and milled into a granular form containing more than 85% protein. The easy-to-use, shelf-stable powder is described as having a light tan color with a mild, roasted pork aroma. It may be labeled as pork collagen.
According to the manufacturer, the product is capable of binding fat, moisture, and other components. When cooked, it imparts a meat-like texture—a property especially useful in emulsified products such as hot dogs and bologna. The protein matrix stabilizes the structure in finished meat products by immobilizing the free water and preventing moisture losses during heat processing and storage.
A typical frankfurter formulation was used as a model to study the effects of pork collagen in comminuted products. Data indicated that the ingredient is an effective binder and extender at usage levels up to 3.5%. Also, in fresh breakfast sausage, pork collagen used at a level of 1% and 2% increased cook yields by 3.0% and 7.7% over the control, respectively. In ground beef patties, pork collagen at 1% increased yields by 4.3% and reduced shrink loss by 2.4% over the control.
Recent GRAS status has allowed approvals through USDA for pork collagen in nonstandardized processed meat and poultry products. Because of the advantages that the ingredient offers, it has potential application in the modification of current meat products as well as in the development of next-generation meat products.
Characteristics of the ingredient and applications in meat products will be discussed by AMPC Inc. at New Products & Technologies—Session 2, held during the IFT Annual Meeting.
Encapsulation of fats by starch leads to fat reduction
A starch-oil composite prepared by jet-cooking technology may be used as a fat replacer in meat products. The ingredient, which incorporates oil, water, and starch in a starch:lipid ratio varying from 10:1 to 2:1, was developed by USDA-Agricultural Research Station, Peoria, Ill., under the name Fantesk™.
The technology used produces a lubricous fluid gel where oil droplets in the range of 1 to 10 micrometers are randomly suspended in the cooked starch dispersion. Each oil droplet is encapsulated by a starch shell that prevents the droplets from coalescing. The encapsulation of fats and lipid like materials by the starch allows the reduction of fat content in food products and controlled release of flavors and oils.
The ingredient, which can enhance flavor, texture, and mouthfeel attributes, is available as a creamy opaque liquid as it emerges from the jet cooker, drum-dried flakes, and a powder when flakes are milled. The viscosity of the liquid can be varied depending on starch type and amount. The flakes do not present an oily surface and their thickness and size can be varied with composition and percent solids. The powder is dry to the touch, not oily, and can be reconstituted with water.
USDA offers the technology, which is available for licensing. The ingredient, which is recognized as GRAS, is commercially available from Penford Food Ingredients Co.
The ingredient will be discussed by USDA at New Products & Technologies Session 1, held during the IFT Annual Meeting.
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Industry continues to focus on controlling harmful bacteria
A recent survey of the meat and poultry industry conducted by the American Meat Institute identified E. coli O157:H7 outbreaks as one of the 10 most significant events impacting the meat and poultry industry in the past 100 years. Because of consumer shock and outrage over illnesses and deaths associated with contaminated, undercooked hamburgers and other foods, changes have occurred in government regulations, industry standards and practices, customer specifications, and corporate liability standards.
Ways continue to be sought to protect consumers from harmful bacteria that may be found in meat. For example, scientists from California State Polytechnic University, Pomona, found that applying an activated form of lactoferrin, a naturally occurring protein in mammalian milk, to meat tissue surfaces prevented bacteria from attaching and multiplying.
Laboratory tests showed that the activated lactoferrin to be effective against more than 30 different kinds of harmful bacteria, including Escherichia coli O157:H7, salmonella, and campylobacter. It can be applied easily to meat products at the processing plant as an added step to the meat industry’s existing multiple-hurdle bacterial control process, and does not change the taste, flavor, color, or appearance of the meat.
According to the researchers, the amount of activated lactoferrin required to protect a serving of meat is thousands of times less than the amount of lactoferrin found in a single glass of milk. Lactoferrin is currently is produced from whey, a byproduct in the manufacture of cheese from cow’s milk. (For more information, phone 909-869-3342, fax 909-869-3343, e-mail [email protected]).
Food irradiation may also play an increasingly important role. (In December 1999, USDA approved the irradiation of refrigerated or frozen raw meat and meat products.) At the 2000 IFT Annual Meeting, Session 6 will provide a meat irradiation update, focusing on different types of irradiation (e-beam, gamma ray, and x-ray), packaging materials approved and future needs, regulatory issues connected with approval of new packaging for irradiation, and the microbiological ecology of irradiated meat products. The session will be held on Sunday, 9:00 a.m.
Low-fat sausage patty uses whey protein concentrate
A low-fat sausage patty developed by researchers at The Ohio State University, Columbus, Ohio, demonstrates the use of whey protein concentrate as a fat replacer. The sausage patty reportedly contains five grams of fat and two-thirds fewer calories than traditional versions, while retaining desirable flavor, texture, and appearance.
Researchers introduced a solution of 2–4% whey protein concentrate (WPC) as a substitute for animal fat on a per pound basis. Using standard processing conditions, they discovered that commercially available WPC containing 35-80% protein can be used to replace fat in meat products such as breakfast sausage patties, smoked link sausages, and hot dogs. Whey protein concentrates are capable of forming gels with textures similar to those of meat proteins, and as gels, they add moisture to products.
According to the researchers, panel testing indicated that the flavor is superior to other low-fat products of a similar nature. Furthermore, an added benefit of using whey protein concentrate in a sausage formulation is that, in testing, it demonstrated up to 40% less shrinkage during cooking than control products. Sample patties reduced the fat and calories, while boosting the protein content of a typical sausage patty.
The development of a low-fat meat product using whey protein concentrate was part of a study funded by dairy farmers. More information about the study can be gained from Dairy Management, Inc.
DMI, Booth 6406.
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Yogurt may be a promising area for noncaloric sweetener
Sucralose—a high-intensity sweetener which is about 600 times sweeter than sucrose and with zero calories—has potential application in reduced-sugar and unsweetened yogurts and yogurt fruit preparations.
The sweetener, manufactured by McNeil Specialty Products Co., New Brunswick, N.J., received FDA approval as a general-purpose sweetener in August 1999, allowing for application virtually anywhere sugar is used. Its discovery and commercialization earned the 1999 IFT Food Technology Industrial Achievement Award. It is marketed under the brand name Splenda® and products such as Diet RC Cola, Veryfine® juices, and Log Cabin® syrup, have used it in their formulations.
Derived from sugar through a multi-step patented process which substitutes three atoms of chlorine for three hydroxyl groups on the sugar molecule, sucralose offers a variety of benefits. These include it tastes like sugar; it can help control caloric intake; it is advantageous for people with diabetes; it does not promote tooth decay; it has exceptional heat stability and long shelf life; and it is compatible with a wide range of ingredients. Because of these advantages, sucralose can be used to create whole new categories of food and beverage products, and yogurt may be one of the newest promising areas.
The noncaloric sweetener, as it is applied to the manufacture of fruit preparations for yogurt, reportedly allows for the optimal yield of sweetness retention and shelf life expectancy in products that are processed by conventional methods.
According to the manufacturer, the ingredient’s chemical stability, which directly correlates to processing versatility and shelf life expectancy, provides options for yogurt manufacturers that up until this point were not available.
Observations pertaining to microbial and chemical stability in fruit preparations as well as sensory analysis in final yogurt applications will be discussed by McNeil Specialty Products at New Products & Technologies—Session 1, held during the IFT Annual Meeting.
Milk protein concentrate in yogurt may relieve inflammation
A milk protein concentrate for use in yogurt has been developed by Stolle Milk Biologics Inc. (SMBI), Cincinnati, Ohio. The concentrate may relieve inflammation by complementing the body’s naturally occurring anti-inflammatory substances, and may demonstrate anti-hypertensive activities.
Traditionally, the bioactivity in milk is attributed to high-molecular-weight proteins including antibodies (IgG), casein, lactoferrin, and transforming growth factor beta (TGF-B). Milk also contains novel low-molecular-weight, dialyzable nonprotein micronutrients that are bioactive and have demonstrated anti-inflammatory and anti-hypertensive activities.
Using a proprietary method, SMBI produced a nutraceutical ingredient with enhanced bioactivity, concentrating both high- and low-molecular-weight classes of bioactivity in a single ingredient. Tests with standard animal models showed that the milk protein concentrate inhibited swelling significantly and reduced blood pressure over a 6-week period.
To test the suitability of the ingredient in food products, the company prepared yogurt using skim milk and 3 g of the ingredient per serving as a substrate for culture with Lactobacillus heveticus. Mouse ear inflammation testing showed that inflammation was inhibited by about 50%. These findings indicated that the milk protein concentrate is suitable as an ingredient with nutraceutical potential in yogurt.
The use of the milk protein concentrate in yogurt will be described by SMBI at New Products & Technologies—Session 1, held during the IFT Annual Meeting.
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High-acyl gellan gum creates new textures
High-acyl gellan gum has been recently commercialized by Kelco Biopolymers, San Diego, Calif. The ingredient has special properties which can create a range of new textures in food systems, especially dairy based.
Gellan gum, which earned the 1993 IFT Food Technology Industrial Achievement Award, is an extracellular polysaccharide produced by the organism Sphingomonas elodea during aerobic fermentation. (The biopolymer is produced with two acyl substituents present on the 3-linked glucose, namely L-glyceryl and acetyl.) The versatile ingredient can provide a wide range of textures from soft, elastic gels to firm, brittle gels with one label declaration. Blends of high- and low-acyl gellan gums can produce intermediate gel textures.
Low-acyl gellan gum was commercialized in 1988 in Japan, and in 1993 in the United States. Producing firm, brittle gels which are very heat stable, this gum has application in bakery fillings, beverages, jams and jellies, coatings, dessert gels, and confections.
In comparison, high-acyl gellan gum, commercialized in 1998, produces soft, elastic gels which are thermoreversible. This gum may be used in cultured dairy products, dairy and fruit beverages, milk puddings, and other such applications.
Recent studies have shown that both the levels of glycerate and acetate substitutents in gellan gum can be controlled independently. A range of gellan gums with varying structural and functional properties have been studied. Changes in the glycerate parameters have a profound effect on the structural and rheological characteristics of gellan gum gels.
The functional and textural properties of high-acyl gellan gum and its applications will be discussed at New Products &Technologies—Session 2, held during the IFT Annual Meeting.
Gelatin replacement in yogurt
The use of a gelatin replacer in yogurt applications was the subject of a study conducted by Cerestar USA, Hammond, Ind.
According to the manufacturer, replacement of gelatin by an ingredient of vegetal origin has been sought for economic, dietetic, or religious reasons. However, starches or starch derivatives alone have limitations in this area.
In the study, a combination of dual modified starch and white fiber gel was tested successfully in yogurt, with the ratio of starch to wheat fiber said to be critical. The ultimate ratio should be 60% starch to 40% wheat fiber gel. The starch portion contributes to the smooth texture and improved water-holding ability of the final products. The wheat fiber portion gels when the dispersion is applied with high mechanical shear. (In general, the homogenization pressure in yogurt-making is about 2,500 psi, which is considered sufficient to cause the wheat fiber portion to gel.)
Use of the gelatin replacer also offers processing advantages. Because wheat fiber gel is much easier to dissolve in water than gelatin, hydrating it prior to use is not necessary. The process step of prehydrating gelatin prior to mixing can be omitted when the gelatin replacer is used.
Yogurts made with the gelatin replacer are said to show greater stability against storage temperatures higher than 20°C and display less syneresis during storage. Furthermore, there were no significant sensorial differences between the yogurts made with gelatin and the gelatin replacer.
The ingredient will be discussed at New Products and Technologies— Session 2, held during the IFT Annual Meeting.
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Kraft highlights French and Mexican cuisines
Two new savory flavors have been added by Kraft Food Ingredients Corp., Memphis, Tenn., to its Cuisines of the World™ line. The culinary flavors, Cuisine of Mexico (Puebla Style) and Cuisine of France (Parisian style), will be unveiled at the IFT Food Expo.
Cuisines of the World is the name given to describe a line of complex flavorings that capture the authentic flavors of different regions throughout the world. These gourmet international flavors reflect global culinary standards while simulating the cooking process, allowing food manufacturers to control flavor consistency and intensity while minimizing processing steps and ingredients. This year, Chicken a la Bercy and a grilled beef entree reflective of Mexican cuisine (shown in photos) will be highlighted.
The cuisine of Puebla, one of the oldest and most savory regional cuisines of Mexico, include such dishes as reddish-brown moles, chicken enchiladas, corn tortillas, red rice and refried beans, and Poblano, Ancho, and Tomatillo sauces or salsas. Preparation of these native dishes utilizes the traditional stewing, roasting, and frying steps. Kraft’s Cuisine of Mexico is reportedly a concentrated and complex flavor derived from ingredients, as well as a cooking process associated with classic Pueblan cuisine. The new savory flavor can be used to create authentic tasting applications for retail and foodservice markets.
The versatile flavor of Cuisine of Mexico allows food manufacturers to develop products from other regions of Mexico. For example, grilled beef served with charro beans and flour tortillas is associated with the Monterrey/Northern Mexico region, and chicken served with a very dark mole, a combination of ingredients including chocolate, cinnamon, and almonds, accompanied by black beans, is reminiscent of the Oaxaca/Southern Mexico region.
The culinary culture of Paris is largely derived from “Cuisine Champagnoise,” also referred to as “The Belly of France.” In addition to its world-famous Champagnes, this region is associated with fresh ingredients such as butter, cream, and herbs, as well as traditional cooking methods of sauteing, braising, and stewing. Kraft’s Cuisine of France is designed to impart a light, elegant flavor which adds distinction to vegetables, sauces, and glazes. Its delicate and refined profile provides a platform to showcase poultry and seafood applications. The flavor will help food processors in the development of classic bistro- style applications popular in Paris, such as Chicken a la Bercy, Chateaubriand sauce, and Beurre Blanc sauce.
Flavors from the Cuisines of the World line are chef-inspired and were developed in response to the growing demand for authentic-tasting applications that are easy to prepare and serve. Other flavors in the line include Asian, Caribbean, and Italian.
Kraft Food Ingredients, Booth 7817
Fruits & Vegetables
Cranberry extract may prevent urinary tract infections
An all-natural cranberry extract reportedly provides preventive maintenance against urinary tract infections. Called CranStat™, the extract was developed by Triarco Industries, Inc., Wayne, N.J., and will be one of the nutraceutical products highlighted at the company’s booth.
Cranberries have long been associated with assisting in the maintenance of a healthy urinary tract. Drinking cranberry juice has been suggested as a method to treat urinary tract infections. It was thought that chemicals in the juice made the urine acidic, which prevented the infections. But recent studies have shown that cranberries actually prevent bacteria from sticking to cells that line the urinary tract.
About one in every five women will experience a urinary tract infection at least once, and between eight to 10 million Americans see a physician because of urinary tract infections each year. According to the Tulane Medical Center, “frequently urinary tract infections are recurrent. If we can offer women an option to change their diet, incorporate cranberry juice more often, then we could potentially prevent this painful problem before it occurs.”
According to the manufacturer, the powdered extract allows consumers to reap the health benefits of cranberries in the convenient form of a nutritional supplement. The product has been proven to stop the growth of the bacteria Escherichia coli which is responsible for up to 90% of urinary tract infections. Test samples have demonstrated a bacteriostatic effect on S. aureus, K. pneumonia, and E. coli at concentrations of 10, 5, and 2 mg/mL
Concentrated using the finest quality cranberries, the product is standardized to guarantee ultimate consistency. It is said that 750 mg of the cranberry extract is equal to a 10-oz glass of cranberry cocktail.
Triarco Industries, Inc., Booth 2170.
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Web site promote antioxidant benefits of grape seed extracts
A Web site promoting grape seed extracts and their antioxidant benefits was recently launched by Canandaigua Brands and its subsidiary Polyphenolics, Inc. The program also marks the first e-commerce venture for the companies.
The Web site, anti-oxidant.com, contains information on antioxidants for the treatment of health problems such as heart disease, cancer, diabetes, and aging. It includes updated research reports, an interactive question and answer format, and a shopping mall offering several antioxidant products from Polyphenolics and other manufacturers. In addition, the “Answer Grape,” an animated character on the Web site, provides responses to questions e-mailed from consumers.
The Web site introduces the first in a series of antioxidant products available from Polyphenolics that are formulated with grape seed extracts. These include Tapestry™ Herbal Fudge Supplements, described as a bite-size candy with only 80 calories that provides half the daily antioxidant requirements for adults and 100% of the daily requirements for vitamin C and E, as well as two new herbal supplement capsules.
Senior vice president of Polyphenolics and founder of the Web site explained that “the new venture is a logical outgrowth of one of Canandaigua Brands’ core businesses as we process millions of pounds of grapes every year, making us one of the largest producers of grape seed extract. Research over the past decade has documented numerous health benefits provided by antioxidants, and the most potent source of this is grape seed extract.”
The Web site is expected to introduce several more antioxidant products in the next two years.
Polyphenolics, Booth 8440.
Center breeds nutraceutical fruits and vegetables
Researchers at the Vegetable and Fruit Improvement Center are analyzing and breeding plants that are enhanced with higher, uniform levels of disease-preventing compounds.
More and more, medical scientists are focusing on diet as a way of preventing disease. In particular, they are studying the disease-preventing properties of food plants, observing that naturally occurring compounds may vary considerably in plants, even within the same species.
In 1987, the center began to design carrots and onions that have increased uniform levels of various compounds. Today, researchers have expanded their work to include breeding melons, peppers, and tomatoes, as well as doing some research on sweet potatoes, peaches, citrus, and other crops. In these studies, they have focused on such components as anthocyanins, carotene, lycopene, quercetin, organosulfur compounds, liminoids, and ascorbic acid.
Researchers will provide an overview of functional fruits and vegetables at a session, “Nutraceutical/Functional Foods,” sponsored by the Food Engineering Division. During the presentation, they will describe the goals of the center to design safe, disease-preventing crops for consumers who eat them fresh or cooked or consume them as extracts used in drinks, processed form, or taken as natural supplements. It is emphasized that these goals will require a cooperative effort between plant geneticists, medical scientists, food engineers, and those in post harvest handling.
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System extends shelf life of fresh-cut fruits
Freshly cut fruits treated with an ingredient system called NatureSeal™ reportedly do not brown for at least two weeks or more while maintaining freshness, crispness, texture, color, and flavor without any residual taste.
Fresh fruit rapidly deteriorates when the flesh of the fruit is exposed, such as by peeling the skin or slicing the fruit. Within hours, the appearance, flavor, texture, and crispness of the fruit rapidly degrades.
In response to this problem, a system, developed by Mantrose-Hauser Co., Inc., Attleboro, Mass., may be used to extend the shelf life of freshly cut fruit, especially apple and pear varieties, and can replace sulfites used to inhibit browning. The exact length of the period of preservation depends on the initial fruit quality, the species, the variety, and growing conditions of the fruit.
According to the manufacturer, the system has been evaluated on many apple and pear varieties and achieved satisfying results. One variety highly susceptible to browning, Red Delicious Apples, lasted 14 days.
The system, which can be applied using conventional techniques such as dipping, spraying, and sprinkling, contains ingredients which are all FDA approved as GRAS.
Fresh cut fruits treated with the system should be stored at cold temperatures. Although treated fruit stored at room temperature will maintain color, flavor, texture, and taste, they may have, after extended periods, a microbial content that is not desirable. Therefore, it is recommended that they be stored at room temperature for not more than six hours. Treated fruits do not require storage under vacuum or modified atmosphere.
The system will be discussed at New Products & Technologies—Session 2, held during the IFT Annual Meeting.
Decaffeinated green tea has high level of polyphenols
Decaffeinated green tea extracts high in polyphenols, called Sunphenon DCF-1, may be used as an ingredient in the design of nutraceutical foods for maintaining health.
Green tea extracts are high in polyphenolic compounds which have demonstrated various biochemical and physiological activities, including antioxidant, antimicrobial, and antiviral abilities, as well as anticaries and deodorant effect. They may be used in foods which target improved health, nutrition, and the prevention of such health problems as renal failure, cancer, cardiovascular disease, inflammation, and dental caries.
Although green tea offers these potential health benefits, green tea leaves contain relatively high amounts of caffeine, the content reaching 5% maximum, compared to that of coffee beans which has a caffeine content of around 1.5%. Caffeine may cause irritation of the gastrointestinal tract and sleeplessless in certain people. For these reasons, caffeine should be removed when green tea extracts are used as material for nutraceutical foods.
Taiyo Kagaku Ltd. has been successful in producing a decaffeinated green tea extract which maintains high levels of polyphenolic compounds. The company has studied the science and technology aspects of green tea polyphenols for more than 10 years and is a pioneer in developing and producing them for use as a nutraceutical ingredient. Researchers at the company have published a series of scientific papers and have received several patents.
Examples of potential applications for the product include beverages, confections (chocolates, gums, and jellies), health and medical foods, and supplements.
For more information, write to Taiyo Kagaku Co., Ltd., 9-5 Akahori Shinmachi, Yokkaichi, Mie 510-0825 Japan (phone 81-593-52-2554; fax 81-593-54-4710; e-mail [email protected].
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New pectins enhance protein stabilization in low-pH beverages
A new generation of high-methoxyl-pectins have been developed which offer enhanced protein stabilization power in low pH (3.5–4.2) beverages. This beverage category, acidified milk drinks, has enjoyed commercial success in Japan, and is a rapidly growing segment of the U.S. beverage market.
Produced by the Food Gums Div. of Hercules Inc., Wilmington, Del., these pectins reportedly have 25% greater protein stabilizing power and have been further developed for products at high milk solids (8%) or low milk solids (3% or less). Using these pectins, beverage manufacturers are able to stabilize dairy and other proteins without excessive viscosity development, allowing for a lighter, refreshing taste and mouthfeel.
According to the manufacturer, the two new products have been found to be successful in stabilizing low pH beverages made with soy protein isolate, soy protein concentrate, or soy milk. The product developed for high milk solids is particularly suited for beverages that have sufficient soy protein to utilize the recently FDA-approved health claim.
Without this new generation, beverages with approximately 3% soy protein isolate or 4.5% soy protein concentrate would have had excessive viscosity build-up from the amount of pectin necessary to stabilize this quantity of protein. The new pectin stabilizer allows for a lighter mouthfeel with a beverage that meets the protein requirement for the soy health claim.
The new generation of high methoxyl pectins will be discussed at New Products & Technologies—Session 1, held during the IFT Annual Meeting.
Pectin-alginate suspends insolubles in beverages
A combination of pectin and sodium alginate was able to suspend successfully insoluble components in nondairy beverage applications without increasing the viscosity of the product.
According to the manufacturer, SKW Beverages, the synergy between the sodium alginate and the pectin was able to form a three-dimensional network of very low viscosity while providing adequate resistance to maintain the insoluble components in suspension. Ratio of the amount of methylated galactouronic acid (MGA) units of the pectin to the amount of guluronic acid (G) units of the alginate should be between 0.3 and 0.7.
High-methoxyl or low-methoxyl pectin and any alginate can be used.
The patented combination of these hydrocolloids can suspend such insoluble components as pulps (fruit or vegetable) and essential oils, which have the tendency to separate causing either sedimentation, creaming, or both, and can provide a stable emulsion without increasing the viscosity of the beverage. The combination is easy to use and does not require any special equipment or processing conditions.
Stability to the drink is said to be provided for the entire shelf life. The drink may be still or carbonated, sweetened or unsweetened, salted or unsalted, with or without alcohol, and can be consumed as is or diluted. The drink may contain 1– 70% total solids, have a pH of 2.5–4.0, and an alcohol content of 0–3%.
This combination will be discussed at New Products & Technologies—Session 2, held during the IFT Annual Meeting.
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Beverage weighting agent recently approved in the U.S.
Sucrose acetate isobutyrate (SAIB) may be used as a weighting agent in beverages in the United States. The Food and Drug Administration issued a regulation permitting its use effective June 4, 1999.
SAIB increases the specific gravity of the flavoring oils used in citrus beverages, giving increased stability to the finished product. Without weighting agents or stabilizers, flavoring oils separate from other beverage components and rise to the surface.
The product, which is odorless and flavorless at suggested usage levels, has excellent oxidative stability and is available from Eastman Chemical Co., Kingsport, Tenn., in undiluted form or in two low-viscosity blends. The blends contain either citrus oil or ethyl alcohol to allow pouring and/or pumping at ambient temperatures.
SAIB metabolizes in the body to the common components of foods and has been used safely for more than 25 years. It meets the specifications of the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives.
With the product now permitted in the U.S., it is approved in more than 40 countries.
Eastman Chemical Co., Booth 5806.
Rice bran extract enhances dough conditioning and shelf life of bakery products
Rice bran extract, when added to bakery formulations, can increase the specific volume of doughs and batters, increase the amount of water retained, extend shelf-life of fresh bakery products, and increase the freeze-thaw stability of frozen doughs and batters. Called Nu-Bake™, the ingredient is derived from stabilized rice bran by a patented enzymatic process and is available from Ribus, Inc., St. Louis, Mo.
According to the manufacturer, the novel ingredient controls water through improved emulsification and not through binding water the way fiber does. In fact, the fibrous portion of the rice bran is separated from the water-soluble portion (the extract) before it is spray dried. As such, the ingredient contains little fiber as compared to nascent bran.
The lipids and proteins in rice bran extract are responsible for its effectiveness in bakery products. The glycolipids present help to control water distribution through increased emulsification, while the pentosans not only increase the water absorption capability of the flour system, but also increase the flour strength and soften the bite of the finished product, as well as increase the amount of water a batter or dough system can retain after baking.
These mechanisms also combine to increase the shelf life of the finished product. Shelf-life extension increases can range from 1 to 23 hours in biscuits, more than two weeks in cakes, and five weeks or more in convenience-packaged bakery products.
Use rates vary depending upon the bakery system and the desired effects. For example, a 0.5–1.0% addition is recommended for those seeking to improve water control in frozen doughs and frozen or fresh finished breads, cakes, and cookies. A 1.0–1.5% addition is recommended for use in dough and batter systems where specific volume enhancements are desired (along with water control enhancements). A more than 1.5% usage is suggested when improved moistness without gumminess in cakes and improve bite in laminated products is desired. Improved surface embossing in cookies and crackers will also be demonstrated.
The ingredient is all natural, kosher Parve, and can be labeled as rice extract. It can be used in virtually all bakery products including fresh, frozen doughs and batters, thaw and serve, and par-baked. It may also be used in organic products.
The advantages of using the ingredient in soft and hard wheat products, high and low shortening applications, high ratio cake systems, and other products will be described at New Products & Technologies—Session 2, held during the IFT Annual Meeting.
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Low-trans liquid shortenings offer labeling advantages
A series of low-trans liquid shortenings for use in bakery products and mixes have been introduced by AC Humko Corp., Memphis, Tenn. Called Nutri-lipid NT, the line consists of three liquid, pourable shortenings made with a proprietary blend of high monounsaturated vegetable oil (Trisun® high oleic sunflower oil), emulsifiers, and other minor components.
The trans fatty acid content of the shortenings is reportedly less than 2%, allowing food manufacturers to make zero trans claims and remove the word “hydrogenated” from their ingredient statement. Trans fat levels in standard shortenings are typically above 30%. Furthermore, the total of saturated and trans fatty acids for the series ranges from 19–21%, compared to 55–65% for current standard shortenings.
According to the manufacturer, the shortenings have excellent oxidative stability and provide superior handling and functionality. They may be used as non-tropical shortening alternatives in yeast raised products, cakes, bakery mixes, cookies, and other baker applications where there is a desire to reduce or eliminate trans fat from the product. Recent research indicates that the consumption of fats containing trans fatty acids raises blood cholesterol levels (specifically low-density lipoproteins), which is one of the risk factors for coronary heart disease.
In addition to health advantages, the shortenings are said to improve product texture, structure, and lubricity, promoting a softer crumb with extended shelf life. AC Humko will review data on crumb, texture, volume, flavor, and shelf life for cake, cookies, and muffins made with the shortening at New Products & Technologies—Session 1, held during the IFT Annual Meeting.
Liposome-encapsulated flavors offer improvements in microwavable cakes
Liposomes, prepared with phosphatidylcholine-enriched lecithin fractions, may be used to improve flavor development in microwavable cakes, according to a paper presented at a symposium, “Liposomes in Food Systems.”
The fractionated lecithins were dispersed into a solution containing the flavor to be tested, and then high-shear mixed until the desired liposomes were formed. Upon formation of the liposomes, a significant amount of the flavor solution was encapsulated into the core of the liposomes.
The encapsulated flavor was tested versus the control flavor in a microwavable cake formulation. The objective of the test conducted by Central Soya, Inc., was to determine if the encapsulated flavor produced a better tasting cake than the control flavor. A microwave cake formulation was used as the model system because during the quick baking time in the microwave, flavor development must occur rapidly. It was also hypothesized that moisture loss during microwaving would strip more of the control flavor from the cake than the encapsulated flavor. The use of a microwave cake formulation also allowed for more rapid production of test cakes.
The finished microwave cakes were evaluated to determine whether any differences in flavor could be detected. Once it was confirmed that detectable differences were present, the panelists were asked to rank the cakes by strength of flavor. Both lecithin fractions produced cakes that had significantly stronger flavors than the cake containing the control flavor, confirming that better flavor development occurred with the encapsulated flavors than with the control flavor.
The results of this study suggest that liposome-encapsulated flavors may be useful tools for improving the flavors of baked products.
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Cookie break combines health and good taste
Fortified bakery products made with custom nutritional premixes and microencapsulation technology will be among the healthy products demonstrated at Watson’s booth.
The Nutrition Cookie may serve as a children’s nutritional supplement. It is described as a nutrient- and protein dense cookie that supplies the nutrient critical to a child’s health and development. According to the company, the cookie tastes so good that children will use them as a supplement for breakfast on the go, as part of their lunch, or as an after school snack.
The Muffin Joint is a banana nut or cranberry nut muffin for joint health. They are made with flavors that are preferred by people over 55 years of age, with a customized premix of botanicals and nutrients shown to be beneficial in maintaining joint health.
Cardio-Cake Plus is convenient handheld snack made with hawthorne berry extract, gotu kola, dandelion leaf extract, zinc, folic acid, oleic acid, soluble and insoluble fibers, vitamins A, C, and E, as well as a fiber blend for fat replacement. It also contains T-3 fatty acids, calcium, and medium-chain triglycerides. The product is designed to deliver nutrients and botanicals that may reduce the risk of cardiovascular disease.
The nutraceutical ingredients in these bakery products are microencapsulated for taste masking and increased stability.
Watson Foods Co., Inc., Booth 817.
Quick-setting starch helps gums and jellies keep their shape
A new modified food starch—called Elastigel™ 1000J—has been introduced by National Starch and Chemical Co., Bridgewater, N.J., for rapid gelling in confectionery and other applications. The starch is said to set quickly at low cooking temperatures, improving processing and shortening production time.
According to the manufacturer, gums and jellies made with the starch have excellent sheen and a desirable short, elastic texture. When this starch gels, it exhibits great strength, imparting good resistance to shape deformation. This is especially helpful in hot weather since less firm candy may lose it shape during transportation and storage. In addition, by varying the percentage of starch used, the confectioner can obtain gels of various degrees of firmness.
Preparations of the starch are low in viscosity when hot, and set quickly to elastic gels upon cooling. These characteristics enable confectioners and others to use more of this specialty starch than has been used in typical confections with other starches. This starch may serve as a partial replacement of gelatin in products such as jelly candy.
When this starch is included as the sole gelling agent in a gum candy, the manufacturer recommends 12% to 14% on dry solids basis. Confectioners may use kettle cooking, static cooking, or continuous processing with jet cookers or tubular heat exchangers. The starch is easy to use and does not require high cooking temperatures.
The manufacturer notes that although this starch serves very well for jelly gum candies such as orange slices, mint leaves, and jelly bean centers, it also is suitable for cheese derivatives, coating systems, jelly desserts, and pet foods.
The starch complies with requirements for halal, kosher, and vegetarian food labeling.
National Starch and Chemical Co., Booth 5412.
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Stabilizer blend containing carrageenan provides gelatin alternative
A novel iota-type carrageenan, available from Hercules, Inc., Wilmington, Del., is said to offer various advantages in confectionery applications, such as gummi-type or molded candies.
Developed by a proprietary extraction process, the carrageenan-based product reportedly has special characteristics that result in new functionalities for stabilizers that use it as a component. In confectionery applications, it can provide gelatin replacement, simplify manufacturing processes, increase tolerance for finished products to high shipping and storage conditions, and create new textures. It can also allow for shorter conditioning times, easier demolding, and alternate molding processes.
Stabilizer blends using iota carrageenan as a component are suitable substitutes for gelatin conventionally used in these products, making possible products that can be marketed to consumers with kosher or vegetarian requirements. According to the manufacturer, the use of carrageenan, instead of gelatin, produces confections that are more tolerant of excessively high temperatures that may occur during shipping or storage. Furthermore, the carrageenan extract is capable of producing new textures in gummi-type candies that can vary from firm to very soft and pliable.
The carrageenan product will be discussed at New Products & Technologies—Session 2, held during the IFT Annual Meeting.
Specialty corn syrups replace sugar in confectionery
Specialty corn syrups with selective saccharide profiles can be used to replace some or all of the sugar in hard candy formulations. These new ingredients result in a formula cost reduction while maintaining product characteristics.
Traditional hard candy formulations consist of 60% sugar and 40% corn syrup (dry basis). A 100% specialty corn syrup formulation reportedly has similar forming properties so it can be made on existing equipment. The lower sucrose content makes the product less prone to inversion and more stable with tart, high-acid products. The resulting product has slightly reduced sweetness.
According to the manufacturer, lower sweetness may be an interesting area for confectionery developers to consider for certain markets such as the aging population. They could also be combined with intensely sweet components to create unique products.
In general, this class of syrups has a high maltose content. Maltose has a similar molecular weight as sucrose and often behaves in a similar fashion. The novel part of these syrups is the molecular weight distribution of the remaining saccharides, which is the result of advances in enzyme technology.
The manufacturing process combines selective enzymes and controlled reaction conditions to manipulate the size of the syrup saccharides. This control of starch depolymerization allows custom production of syrups to select attributes such as sweetness, viscosity, hygroscopicity, freezing point, and browning tendency.
In addition to the confectionery industry, new and improved product opportunities exist in bakery, dairy, and brewing formulations.
Cerestar USA, Booth 3410.
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Healthy fat ingredient prevents bloom in nutrition bars
Medium-chain triglycerides, available from Stepan Co. Food Ingredients Div., Maywood, N.J., can prevent un-sightly fat recrystallization and sticky surfaces in contact with outer packaging—both common processing problems for nutritional or energy bars.
The medium-chain triglycerides, marketed under the name Neobee, are described as healthy fat ingredients which can help create greater consumer appeal in coated or uncoated nutritional bar formulations. They are available in liquid or solid versions.
Neobee M-5, a colorless, odorless, flavorless oil, is said to migrate to the surface of an uncoated bar to prevent it from sticking to packaging materials. The result is a no mess, appealing product with an easy-to-open package.
Solid Neobee 1095 prevents fat migration in chocolate coatings. When used in a coating formulation, the ingredient reportedly eliminates recrystallization of fat into white blooms, creating a more stable and visually appealing product.
According to the manufacturer, the medium-chain-triglycerides provide nearly twice the energy found in proteins or carbohydrates. They are quickly metabolized by the body, making it appropriate for use in high-powered convenience foods.
Stepan Co., Booth 8445.
Cheese & Cheese Flavors
Lexicon helps standardize sensory qualities of Cheddar cheese
A descriptive lexicon for standardizing sensory qualities of Cheddar cheese has been developed by researchers at Mississippi State University. The resource, which serves as an analytic tool for research and new product development, may be used by cheese manufacturers to more effectively process, evaluate, and market their Cheddar cheeses.
To create the lexicon, researchers concentrated their efforts on one type of cheese, Cheddar, and utilized dairy industry experts with years of sensory evaluation experience. More than 250 different samples of Cheddar cheese from national and international sources were reportedly assembled.
According to researcher Mary Anne Drake, assistant professor in the Dept. of Food Science and Technology, MSU, “we tasted representative samples of every type of Cheddar on the market. This project exemplifies the result of cooperation between industry and research.”
A basic language of 23 words was generated to describe cheddar flavor, which was then fine tuned into standard references of 14 to 16 words. All of the terms are associated with easily identifiable descriptive chemical or food references. For example, fruity is associated with a fresh pineapple or canned pineapple juice reference, while the lactone/milkfat descriptor is associated with references to heavy cream or fresh coconut milk, and the chemical compound gamma -dodecalactone
Processors can now use descriptive terms such as sulfur, nutty, bitter, or lactone to generate a flavor profile of their Cheddar cheese. By combining this descriptive sensory analysis with consumer preferences, processors can target their product to either a broad segment of the population or specialized niches.
While manufacturing techniques and processes might be proprietary, sensory language itself is not. This technology is available for use by any company or processor within the dairy or food manufacturing industry to help develop a standardized profile for their Cheddar cheese. “The lexicon provides a common language to help researchers and industry more easily discuss and compare research and qualitative results,” said Drake.
The researchers intend to take their Cheddar flavor language and apply it to other hard cheese varieties, then move on to develop a standard descriptive language for texture.
Funding for the studies are provided by dairy farmers and managed by Dairy Management, Inc.
DMI, Booth 6406.
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Cheese ingredient has intensified flavor
A line of intensified Italian cheeses called Potenzia™ are specially formulated to deliver full flavor and functionality at reduced levels of usage versus the cheeses they replace. Launched by Sartori Foods, Plymouth, Wisc., the cheeses are made using a patent-pending technology that reportedly boosts cheese flavor for use in Italian cheese sauces, frozen entrees, salad dressings, baked goods, snacks, and other products.
The ingredient, made with real natural cheese, has no bitter, unsavory flavor notes, and is available in fresh grated and dry grated forms. Intensified to provide more real cheese flavor but with less total recipe usage, it is suitable as a lower cost alternative to grated cheese. According to the manufacturer, research shows that at 70% usage rate, it delivers the same cheese flavor intensity and overall acceptability in recipe applications as conventional cheeses. Research was conducted by the University of Wisconsin Sensory Analysis Laboratory.
The easy-to-use ingredient does not scorch in high heat sauce applications, requires less pH buffering in salad dressing applications, and provides less fat and calories because of total cheese reduction.
Sartori Foods, Booth 5817.
Cheese powder reduces amount of Parmesan needed in formulas
Cheese flavor—called Exceed® Plus Parm—can be used to significantly reduce the amount of Parmesan cheese in a formula while delivering a heightened cheese flavor impact, cheese aroma, and lasting cheese flavor. The kosher flavor, the newest addition in this cheese line, will be introduced by Kraft Food Ingredients Corp., Memphis, Tenn., at the 2000 IFT Food Expo.
According to the manufacturer, the powdered flavor provides an economical and convenient alternative to block cheeses without compromising the rich, creamy flavor. Photo below shows traditional fettuccine Alfredo utilizing the cheese powder available from Kraft.
The Exceed product line was developed to deliver a balanced flavor profile and to enhance the other sources of cheese in the finished product. The Plus cheese powder line allows for more cheese flavor options in traditional applications. The ingredients from these lines may be used as cheese enhancers, a partial cheese powder replacement, and as a primary source of cheese.
Kraft offers a complete variety of cheese products, including natural block cheeses, process cheeses, cheese powders, cheese sauces, cheese concentrates, and dairy flavors. All forms of cheese are available as refrigerated products or as dry ingredients.
Kraft Food Ingredients, Booth 7817.
Adding oatrim improves texture of low-fat processed cheeses
The accceptability of low-fat processed cheese made with beta-glucan-amylodextrins (oatrim) was studied by Washington State University, Pullman, Wash. Researchers determined, in particular, the physical and sensory contributions of the oat-derived ingredient in low-fat processed cheese.
Low-fat processed cheeses made from reconstituted skim milk powder and cream cheese base, aged Cheddar cheese, and beta-glucan-amylodextrins were manufactured using 2.33:1 ratio of cheese base to aged cheddar cheese and 5% or 10% (w/w) oatrim. Processed cheeses manufactured without oatrim and selected commercial processed cheeses were utilized as controls.
Meltability of the processed cheeses made with 5 and 10% oatrim were acceptable when compared to commercial processed cheeses. The microstructure of the processed cheeses containing oatrim were reportedly less homogeneous than the processed cheeses without oatrim.
The texture of low-fat processed cheeses improved with the addition of 5% oatrim and was acceptable to sensory panelists. The ingredient in small concentrations is a suitable fat replacer for improving the texture of low-fat processed cheese.
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High-oleic soybean oil can replace hydrogenated oils
A recently commercialized high-oleic soybean oil is said to be oxidatively stable with bland flavor characteristics to eliminate the need for hydrogenation. The oil offers health and functionality benefits for use in a variety of food applications.
DuPont researchers collaborated with Washington State University in 1990 to characterize and clone genes in the fatty acid desaturation pathway. Genes that introduce the first, second, and third double bonds into the fatty acids of soybean oil were cloned. The genetic strategy was to down regulate the expression of these desaturase genes in soybeans seeds.
The first high-oleic, low polyunsaturated fatty acid soybean line was identified in 1994, and the oil was commercialized in 1998. The oil, which is approximately 83% monunsaturates, 11% saturates, and 5% polyunsaturates, reportedly possesses nutrition and performance advantages as an ingredient over traditional soybean oils. Nutrition advantages are said to be superior to olive oil with 33% less saturates and more monounsaturates, giving consumers a health advantage. Studies have shown that a diet high in monounsaturates and low in saturates can be linked to decreased risk of heart disease.
High-oleic soybean oil is suitable as a replacement for heavily hydrogenated oils in frying applications and lightly hydrogenated oils for use as an ingredient or spray oil for shelf-stable foods, such as breakfast cereals, baked snacks, and crackers. Other applications include nondairy creamers, nutritional drinks, and margarine spreads.
High-oleic soybean oil can be used to reduce trans fatty acid levels by replacing all or part of the partially hydrogenated fat. The oil can also be blended with low linolenic oil to produce oils that offer flavor options in frying applications.
The health and functionality benefit of the oil will be discussed in a presentation by Optimum Ingredients, Protein Technologies International at New Products & Technologies Session 1, held during the IFT Annual Meeting.
Brochure answers questions about new soy protein health claim
A guide to help food processors understand and implement FDA’s soy protein health claim has been published by The Health and Nutrition Group of Eridania Beghin-Say. The free 12-p brochure, “A Guide to Food Processors,” provides answers to more than 20 frequently asked questions ranging from which foods qualify for the health claim to how manufacturers can reformulate existing products to comply.
Through the package label, the soy protein health claim communicates a positive message about the potential role of soy protein in reducing the risk of heart disease. On October 26, 1999, FDA approved a health claim about this diet-disease relationship. Qualifying foods may now carry statements such as “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of (name of food) supplies __ grams of soy protein” or “Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease. One serving of (name of food) provides __grams of soy protein.”
Some of the questions answered in the brochure include: What are health claims? What is the soy protein health claim? Why is the soy protein health claim good news for consumers and manufacturers? What is the potential market for foods containing soy protein? Where can one find information regarding consumer attitudes toward soy protein? Where can interested consumers go to obtain further information related to the health benefits of soy protein? What are the specific requirements for using the soy protein health claim in labeling for a food product? What is the difference between the reference amount customarily consumed per eating occasion and a serving size? Can a split claim or claim summary be used on the principal display panel? Can the soy protein health claim be used in labeling for foods regulated by the USDA? Can the soy protein health claim be used to justify a “structure/function” claim in labeling for products that do not qualify for the health claim? What challenges exist for formulating foods with enough soy protein to qualify for the health claim? Can any soy protein be used to formulate a food? How will FDA monitor compliance for manufacturers using the soy protein health claim in labeling?
According to a representative from the company, “FDA’s approval of the health claim sent food processors scrambling to comply with government requirements and consumer demand for products containing soy protein.” The brochure cites a national report indicating that 67% of consumers believe soy products are healthy and says that “those consumers are a highly motivated target market for manufacturers and food processors.”
Eridania Beghin-Say, Booth 3210.
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Symposium focuses on product development with soy
The development of soy products using a combination of modern technology and human creativity is the subject of a symposium (Session 83). The event, entitled “Product Development with Soy,” is cosponsored by Product Development and International Divisions, and will be held on Wednesday, June 14, 9:00 a.m to noon.
Recent medical research has revealed the health benefits of soy in preventing and treating many chronic diseases, including heart disease, cancer, and bone disease, and menopausal symptoms. Such finding has raised interest in soy among health professionals, news media, and the general public. It also has led to a recent FDA ruling which allows low-fat foods containing 6.25 g of soy protein per serving to be labeled as having a cardiovascular health claim. Taking advantage of this opportunity, many companies are making efforts to incorporate soy into their products.
The symposium covers processing and applications of modern soy ingredients as well as traditional soyfoods.
It describes both the functional and nutraceutical value of the ingredient.
Titles of presentations include: New Opportunities in Utilizing Soy as Food, an Overview (Paper 83-1); the Use of Traditional Soyfoods in Food Processing (Paper 83-2); Soy Flour in Cereal-Based Food Products (Paper 83-3); Product Development with Soy Concentrate (83-4); Innovative Product Development with Isolate Soy Protein (83-5); and Soy Protein as Functional Foods (83-6).
Soy proteins deliver high levels of dispersing and solubility
New soy protein isolates that reportedly deliver improved levels of dispersing and solubility will be introduced by the Protein Specialty Division of the Archer Daniels Midland Co., Decatur, Ill.
ProFam™ 940 isolated soy protein is a specially designed agglomerated product for food systems where a highly dispersible, highly soluble, low viscosity protein is required. Because of its bland flavor characteristics and instant dispersion, it may be used in both dry powdered and liquid beverage formulations. It is rich in isoflavones, making it suitable for nutraceutical and functional food applications.
ProFam 942 is the calcium-fortified version of the soy isolate. It will deliver a calcium to protein ratio similar to cow’s milk without any gritty mouthfeel which has been normally associated with calcium-fortified products. The product may be used in food systems where a highly dispersible, highly soluble, low viscosity protein is required. It is suitable for use in both dry powdered and liquid beverage formulations.
The Nutraceutical Division of ADM will be highlightling its Novasoy Soy Isoflavone Concentrate, a natural soy extract that may help promote bone and heart health during menopause. Details about the Soy Isoflavone 2000 marketing plan will be provided at the booth.
ADM, Booth 1611.
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New soy protein bars meet FDA’s health claim criteria
Soy protein bars called Nature Grains have recently been introduced by GeniSoy Products Co., Fairfield, Calif. The low-fat, oven-baked bars contain water processed isolated soy protein, which is said to maintain natural isoflavone levels.
According to the manufacturer, each bar offers the health benefits associated with soy protein, including lowering cholesterol, alleviating menopausal discomforts, and preventing breast cancer and osteoporosis. The bars meet FDA’s guidelines and have the heart-healthy symbol on the package. FDA has concluded that soy protein consumption (25 g per day) included in a diet low in saturated fat and cholesterol may reduce the risk of coronary heart disease by lowering blood cholesterol levels.
The new product line consists of four flavors: chocolate, oatmeal raisin, wild berry, and banana nut.
For more information, write to GeniSoy Products Co., 2351 N. Watney Way, Suite C, Fairfield, CA 94533 (phone 707-399-2510; fax 707-399-2518).
Symposium wrestles with dietary fiber definition
Advancements in the description/definition of dietary fiber will be focused on in a symposium (Session 7) cosponsored by the Carbohydrate and Food Laws & Regulations Divisions.
The symposium presents the latest information on new sources of dietary fiber and analytical methods for its measurement, and place the nutritional and physiological effects of fiber in proper perspective. In the final presentation, FDA presents a description/definition that is the most acceptable for all user groups and regulatory agencies.
Current food-labeling regulations in the U.S. provide for the mandatory declaration of dietary fiber in nutrition labels. These regulations are based on the recognized concept of dietary fiber as “the polysacchardies and remnants of plant material that are resistant to hydrolysis by human alimentary enzymes.” For verification of compliance with nutrition labeling regulations, FDA has specified that dietary fiber in food will be quantified by offical methods of analysis of the AOAC International.
Because certain food components with physiological effects similar to those of traditional dietary fiber are excluded by these analytical methods based on solubility considerations, questions have been raised of whether and how the current definition of dietary fiber should be revised. Questions of how to define dietary fiber for food labeling purposes and how to describe the health benefits that may be associated with consumption of specific sources of dietary fiber have been the focus of recent AACC dialogue.
From FDA’s perspective, discussions of these issues also take place in the context of several types of claims that can be made regarding dietary fiber and of recent changes in Federal regulations that have expanded procedures for authorizing specific types of claims on foods. For example, FDA is currently involved in a dialogue to develop the scientific and regulatory framework for the use of “structure/function” claims on conventional foods and is initiating rule making to implement the FDA Modernization Act which includes a simplified process for authorization of health claims.
The regulatory need for defining dietary fiber in a quantifiable manner must be considered, as must the uncertainty as to whether a public health need exists for a revised definition and whether such a change would benefit consumers. Increasing interest in international harmonization in food labeling policies adds another dimension to the ongoing debate about a possible revision of the definition for dietary fiber.
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California raisins contain important prebiotic
New research sponsored by the California Raisin Marketing Board (CRMB), Fresno, Calif., shows that California raisins are a good source of inulin, a naturally occurring fiber-like carbohydrate that helps keep the colon healthy.
According to recent laboratory independent laboratory analysis, a standard one quarter cup serving of raisins contains 1.5 grams of inulin. Recommended daily intake of inulin has yet to be established. However, the amount of inulin in a serving of raisins is reportedly about 58% of what USDA surveys show the average American eats daily.
Nutritionists note that when inulin ferments in the colon, beneficial bacteria grows and harmful bacterial growth is limited. Consequently, inulin fermentation creates conditions that promote healthy colon cell growth and prevent growth of abnormal cells that may lead to disease such as colon cancer. (Each year nearly 100,000 new cases of colon cancer are likely to be diagnosed.)
Several research studies published in the July 1999 supplement to the Journal of Nutrition describe how inulin functions as a prebiotic to positively affect health. For example, inulin fermentation increased the amount of beneficial bacteria in the colon which inhibited the growth of organisms that cause food-borne diseases. Also, when inulin ferments, short-chain fatty acids are produced which favors the growth of health colon cells and inhibit the growth of tumors.
Many nutrition experts believe adults should be eating 8–10 servings of fruits and vegetables each day. Various national surveys report that most Americans consume about half of the recommended 25 grams of fiber daily. CRMB emphasizes that adding California raisins containing naturally occurring inulin to the diet can be an easy way to protect the colon while helping to meet daily fruit and dietary fiber goals.
California Raisin Marketing Board, Booth 8459.
Osteoporosis risk may be universal, bone tests say
B one density tests conducted at the 1999 IFT Annual Meeting & Food Expo and Food Ingredients Europe (FIE) demonstrate that risk of osteoporosis is universal, crossing gender, geographic, and demographic lines. The tests were sponsored by Glanbia Ingredients, Inc., Monroe, Wisc., a manufacturer of the calcium supplement XtraCal™.
The company administered the tests with a new portable technology that allows bone density tests, which measures bone mass and are used as an aid in diagnosing osteoporosis, to be taken quickly and easily outside a doctor’s office. “Although a screener and not a diagnostic, we believe this technology will help increase awareness and identify at-risk individuals who need to take steps now to prevent the onset of osteoporosis,” said a representative from Glanbia.
The tests conducted at the food shows found that the risk of osteoporosis increases for females as they age—17% of all the females over 45 tested were in the moderate to high risk category. Furthermore, the tests revealed an increasing risk of osteoporosis among younger females under age 25. Of the females under 25 tested, 10% were moderate to high risk.
Calcium and other minerals for maintaining bone health are equally important for men— 16% of males over 45 years tested in the moderate to high risk category and 19% in the 25 to 44 age group.
There was reportedly no marked difference in the test results between IFT and FIE, demonstrating the fact that osteoporosis is a universal problem affecting any or all people at approximately equal incidence.
Using the data collected, Glanbia Ingredients, Inc., emphasized that a well-balanced diet or the use of calcium supplements such as XtraCal will supply the necessary calcium to keep bones healthy. The company, a division of Glanbia plc., is a leading supplier of dairy-based ingredients to the food and nutrition industries world-wide.
Glanbia Ingredients, Inc., Booth 8140
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Calcium-fortified biscotti combines indulgence with nutrition
Chocolate biscotti dipped in chocolate and fortified with calcium will be highlighted by NZMP (North America), Inc., Santa Rosa, Calif. The treat reportedly combines indulgence with both nutrition and functionality.
According to the ingredient manufacturer, the 46-g completely enrobed biscotti provides 340 mg of calcium, or 34% of the daily value (more than an 8-oz serving of milk or yogurt). Made with a milk-derived calcium fortifier (Alamin), the product is said to bake better with less sticky dough, and offers even browning, shape integrity, and appealing taste.
The biscotti is also said to deliver 6 g of protein, or 12% of the daily value. Most of this protein boost comes from the chocolate coating, which is fortified with calcium caseinate (Alanate 312). The ingredient provides emulsification, low viscosity, and flavor transparency. Of special benefit to confectionery coatings, the ingredient also mitigates chocolate bloom, helping to extend shelf life of the coated product.
NZMP created the biscotti formulation to see if its ingredients could increase the nutritional density without detracting from the product’s sensory characteristics. The company will be conducting sensory preference testing of the product against unfortified controls.
NZMP (North America), Inc., Booth 7022.
Amino acid potentiator helps body utilize protein
An enzyme system that can liberate free-form amino acids from any protein-containing food has been developed by Triarco Industries, Inc., Wayne, N.J. When taken with protein-dense foods, the ingredient called Aminogen® is said to enable the body to increase its production of all types of free-form amino acids by more than 40%, helping to build and repair muscles, fight fatigue, and increase energy levels.
According to the manufacturer, the ingredient has the ability to attach itself to the protein molecules found in ingested food and locate the amino acid. Once attached to the amino acid, it breaks the protein bond, making the amino acid available to the body. This process reportedly helps the body generate more than 150 times its weight in free form amino acids.
The ingredient, described as an amino acid potentiator, was developed to meet the growing demand for products to enhance the body’s use of protein, whether for athletic performance, muscle development, or optimization of protein-intense diets. It was also designed to help those who suffer from protein utilization disorders.
Athletes, particularly weight-lifters and body-builders, can take advantage of products containing the ingredient to accelerate the body’s natural metabolic process of protein digestion to help decrease the time needed to repair and build muscle. Furthermore, because it is plant-derived, it alleviates concerns surrounding synthetic amino acids and their side effects.
The ingredient was proven to be safe and effective in multiple studies. It is now available in a number of products from leading health and nutrition companies. Users have reported that they have experienced a reduction or elimination of some of the common side effects of high-protein dieting, including bloating, gas, constipation, and indigestion. Triarco Industries Inc., Booth 217.
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Joint venture in functional foods formed
A Joint venture in functional foods formed joint venture in nutraceutical or functional foods has been formed by The Quaker Oats Co., Chicago, Ill., and Novartis Consumer Health, Inc., Summit, N.J. Headquartered in Chicago, the new company—called Altus Food Co.—will develop and market functional food brands in the United States, Canada, and Mexico.
The new company will have access to its parent companies’ strengths in brand marketing and selling, nutrition science, taste technology, and manufacturing. It plans to develop and market foods that are specifically formulated and scientifically proven to provide health benefits beyond basic nutrition, as well as provide taste and convenience. The functional foods category is estimated at $10–20 billion in the U.S. and is expected to grow at a rate of 10% annually.
Future products are expected to focus on the healthcare concerns of women, mature adults, athletes, and others. The first products from the joint venture are anticipated in 2000 or early 2001. Products are expected to be sold through traditional retailers such as supermarkets and mass merchandisers.
The new company is being promoted as the first of its kind, representing a global healthcare company and an international food marketing company coming together to create foods with health benefits covering a wide range of therapeutic areas.
Ingredient blend acts as a sleep aid while suppressing appetite and elevating mood
A proprietary blend of natural ingredients called Serotain™ may be used in dietary supplements to help suppress appetite, elevate mood, and act as a sleep aid.
Developed by Benchmark Botanicals, a newly created division of Triarco Industries, Inc., the product consists of an extract of Griffonia simplicifolia—a West African medicinal plant—and other natural ingredients containing 5-hydroxytryptophan (5-HTP) which have been shown to provide brain cells with the necessary material to make more serotonin.
According to the manufacturer, this is done without monoamine oxidase inhibition and without the serious side effects of some antidepressant drugs (in a class known as selective reuptake inhibitors). These drugs are said to increase serotonin levels indirectly by blocking its reabsorption, but in the long run may cause cellular deficiency. However, use of the natural blend appears to inhibit serotonin reuptake in bioassays by up to 90%, but without causing a cellular deficiency.
Research has shown that the blend can increase weight loss by decreasing appetite and specifically, carbohydrate cravings. It has also been shown to be effective as a mood elevator and to help gently induce sleep not only by its conversion to serotonin, but its subsequent conversion to melatonin, the body’s sleep hormone.
Studies indicate 30% of the adult population in the United States is overweight and an estimated 46 million Americans between the ages of 15 and 34 suffer from depressive episodes annually, with about one-third of the group encountering chronic depression (cases that persist for more than two years). The common thread between appetite suppression, mood elevation, and better sleep may be elevated serotonin levels.
Triarco, Booth 2170.
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New solutions for health displayed
Latest innovative nutritional solutions for food and beverage fortification will be displayed by representatives from Roche Vitamins at the 2000 IFT Food Expo. The company is focused on assisting food developers in fulfilling the growing demands of health-conscious consumers.
Among the innovations on display at the Roche booth will be foods and beverages fortified with carotenoids, omega-3s, nutrient blends, and other specialty ingredients that have been specifically developed to promote better health.
Roche technical and marketing representatives will be on hand to discuss ways in which the company’s versatile line of fortification ingredients can significantly improve the success of such applications as beverages, soups, nutritional bars, dairy products, salad dressings, spreads, and other healthful possibilities.
Roche Vitamins, Booth 7017.
Other cultural influences finding their way into products is the idea of the “wisdom of the ages,” which combines new age spiritualism with natural remedies—a soft, revolutionary intensity of the sixties. In addition, consumers today select a mix of products that help establish a unique individual identity. Conformity and keeping up with the Jones’s is out; hip, healthy, identity-projecting products contemporary hippie sensibility without the are in. These are the products generating excitement and enthusiasm within the industry and among mainstream consumers, and I expect their impact will be felt for years to come.
Flavors that we’ve been doing a lot of product development work with recently include varietal fruit flavors such as mandarin, tangelo, tangerine, and key lime in the citrus family and Red Delicious, McIntosh, and Granny Smith apple flavors; other fruit flavors that have seen increased activity include pear, pineapple, peach, and blended berries. Flavors with an Hispanic influence include the now familiar Dulce de Leche as well as more exotic flavors such as tamarind and carambola. In the beverage area, product categories that have generated a lot of activity include black, oolong, green, and herbal teas; cranberry, carrot, and other juice-based multiflavored blends; and a wide variety of flavored alcoholic beverages.
—Suzanne Niekrasz, Robertet Flavors, Inc.
• During the last decade, the trend toward natural food ingredients has been predominant in the U.S. marketplace. We believe that consumers will continue to look for foods that are natural, nutritious, visually appealing, and that taste good. There will also be an increase in the variety of ethnic foods and ethnically seasoned foods available. Additionally, the U.S. consumer has become more aware of food safety issues, such as Listeria,Salmonella, and other bacterial concerns. At the IFT Food Expo, the Chr. Hansen booth will be focusing on these trends and offering a number of solutions to the food processing industry that address these issues. Products shown include natural colors, especially anthocyanins; organic sweeteners; a phyto-nutrient line of carotenoids and flavonoids; probiotic cultures; ethnic flavors and seasonings; and Listeria-controlling cultures.
—Cyndi Stoebich, Chr. Hansen, Inc.
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• An emphasis on no-no diets of the past (no fat, no carbos, no meat) and yoyo diets is gradually changing because major weight problems still remained in the population. Today, consumers are starting to eat more sensibly—smaller portion sizes and a livable balance of nutrition and indulgence. The food industry will respond by providing more nutrition in healthy foods, more taste in decadent foods, and more “fast fresh” in convenience foods. Put it all together and we will get bigger rewards from smaller portions.
—Gwen Bargetzi, NZMP, Inc.
• At present, the GMO issue is one of the biggest concerns being addressed by the food industry. Although generally heralded as a scientific triumph within the United States, this subject is currently being scrutinized and questioned on an international basis. It is a very hot food safety debate topic, mainly due to differences of opinion and limited availability of scientific data. Other factors slowing global acceptance would be an overall resistance to change and lack of understanding.
In spite of advancements resulting in more marketable products, critics continue to fight acceptance of the technology and question the benefits for the consumer. The bottom line is that there is no evidence that gene-altered foods threaten human health. Regardless of this, food companies must take steps to address these concerns until the final GMO verdict has been decided. Until it gains worldwide acceptance, a suitable alternative must be provided, such as GMO-free certification of certain products.
—Linda Harrell, Crystals International, Inc.
• At the show we will see more new twists on old favorites. A recent study shows that the top 10 foods Americans eat today are the same ten from a decade ago. Today, however, they want bolder flavors and creative adaptations of traditional American foods. With a state-of-the-art culinary and technical center in Chicago, a new technical center in California, three plants across the U.S., and Marketing Intelligence, Heller Seasonings has the capabilities to translate trends into innovative products.
—Marla Horbach, Heller Seasonings & Ingredients, Inc.
• I would expect the number of soy-base products and beverages to boom! As a result of the recent FDA health claim, and with the large number of large companies acquiring soy companies, it’s only natural for suppliers to focus their particular ingredient’s role in a finished soy product. So, for example, we will see a lot of flavor houses focusing on soy, and a lot of formulators coming up with new soy products. I think we will see several soybased concepts such as frozen entrees, soy beverages that include soy milk and soy smoothies, convenient and easy-to-use soy foods, and fanciful soy products. This is definitely the dawning of the soyfoods generation!
—Tamara Schryver, Schouten USA/ SoyLife
• The Food and Drug Administration has proposed listing trans fatty acid content on nutrition labels. The proposal includes trans fat in the saturated fat content line. Companies that use oil in their product formulations will be looking for ways to control that saturated fat line total by looking for oils that are low in saturated fat and do not need hydrogenation.
—Ruth Isaak, National Sunflower Association
• I would guess that the hot trends at this year’s show would include an emphasis on e-commerce and the Internet, organic foods and food ingredients, food safety and the tools available such as food irradiation, and, of course, the continued development of nutraceuticals. This definitely will be an exciting time for the food industry.
—James Degen, Marketing consultant for California Prune Board
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• We believe that our customers, especially those with sales in Europe, need the ability to formulate with GMOfree materials. We offer bulk standardized extracts and flavor extracts formulated to be GMO free, and will continue to provide the market with cutting edge technology ingredients.
—Arthur Curran, Frutarom, Inc.
• Developments in functional foods will continue to increase. We anticipate, in particular, that calcium-fortified foods and omega 3s will be the trend to watch out for at this year’s show.
—Allison Dickerson, Wright Nutrition
• The growing awareness of dietary related deficiencies, and the desire for convenience foods has driven food manufacturers to develop various functional foods containing vitamins and minerals. This trend allows producers to develop premium products with a significant added value. Our company has a new product line called Enrichment Minerals which answers the demand for innovative and differentiated products that provide consumers with convenient, highly bioavailable, mineral supplements for foods, beverages, and dietary supplements.
—Karen A. Krejci, Gadot Biochemical Industries, Ltd.
• DRIED PLUM PUREE—called Plum Juicy—is said to effectively trap both moisture and flavor in processed, precooked meat products, enhancing their consumer appeal and shelf life. The formulation, described as a meat moisture enhancer, is specifically developed for the meat processing industry while other formulations are designed to reduce fat content in baked goods. Research has shown that the natural fruit system significantly increases the moisture level and the cooked yield of the processed meat product while improving its flavor and texture. Potential applications include precooked hamburger patties, hot dogs, ground turkey meatballs, and sausage pizza toppings. California Prune Board, Booth 2826.
• FOOD-GRADE ENZYME has potential for meat tenderization. Described as an endoprotease produced by submerged fermentation of an Aspergillus strain, the enzyme is said to retain full activity at temperatures of 30–50°C (86–122°F) and pH of 4–6. This enzyme and other proteases have been used to hydrolyze the major proteins (myofibrillar and connective tissue proteins) responsible for meat tenderness. In comparison to papain (one of the commercial enzymes available for this application), the new protease does not over-tenderize meat, is readily inactivated during the cooking process, and is not adversely affected by normal processing conditions. Novo Nordisk Biochem, North America, Inc., Booth 4009.
• SODIUM OR POTASSIUM LACTATE called Purasal—has proven itself effective in inhibiting the growth of Listeria in meat and poultry products. (On March 20, 2000, the FSIS permitted the use of sodium or potassium lactate up to 4.8% in fully cooked meat and poultry products to inhibit the growth of Listeria.) The ingredient lowers water activity, which is an important parameter in controlling microbiological growth. In addition, the salt exhibits a specific antimicrobial activity called the lactate effect. Purac, Booth 4413.
•MEAT STARTER CULTURE specifically controls reduction in Listeria monocytogenes numbers in such applications as a fermented sausage. Called Bactoferm™ LCP, the freeze dried blend has been modified and its bactericidal activity increased for the North America market. Chr. Hansen, Inc., Booth 3622.
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• NEW GRILL FLAVORS—called Grillin’®—include chicken and beef flavors and a full beef fat flavor. The beef and chicken flavors are available in oil form, and the full beef fat flavor is offered in paste and spray dried forms. According to the manufacturer, the flavors have more flavor stability through the freeze/thaw and high temperature processes, and they do not have undesirable, harsh “kerosene” or heavy char notes. Also, the manufacturer is introducing a roast chicken flavor in an oil base called Roastin’TM. Samples of these flavors are available. Red Arrow Products Co., LLC, Booth 3017.
• LONG TEXTURED PROTEIN STRANDS are created by the protein fibration process which combines protein rich bases from animal (chicken, rabbit, beef, pork, or fish) and vegetable (soy or wheat). The raw materials are mixed to obtain a smooth paste of the protein bases, and metered to the screw extruder where they are blended and melted by the thermomechanical action of the screws. The final product will be shaped into ropes, cubes, slices, flakes, crumbs, or patties, and may be used to create a variety of novel applications. Clextral, Inc., Booth 2325.
• INTENSE CHICKEN BROTH —called Classic—is said to impart a strong chicken flavor while allowing formulators to use less product. According to the manufacturer, as little as one-fourth is needed compared to traditional broths (on a dry solids basis). Providing a rich, roasted chicken flavor and aroma, the powdered product is suitable for use in dry soups, gravies, and seasoning mixes, and can also be used as a substitute for concentrated liquid and frozen chicken broth products. It rehydrates quickly to a golden broth. Other advantages include a clean label and excellent storage stability. Henningsen Foods, Booth 2006.
• COLD WATER SWELLING STARCHES, potato and tapioca varieties, may be used in processed meat products and other applications. Called Paselli EZ, the starches are said to produce textures similar to cook-up starches, yet they require no heat. A series of technical seminars on their functionality will be given at the Avebe booth. The daily time schedule for the seminars is as follows: soups, sauces, and gravies (1:00 to 1:15 p.m.), salad dressings (2:30 - 2:45 p.m.), and processed meat products (3:30 - 3:45 p.m.). Avebe America, Inc., Booth 2217.
• DRY BLACK MALT can help give vegetable-based products a meat-like appearance. The ingredient provides not only color and flavor, but can enhance the charring effect to more closely match a meat-like appearance in the finished product. Malt Products, Booth 6620.
• MODIFIED FOOD STARCH— called Struct-Sure—works as a gelatin-free stabilizer system for cultured dairy products. The starch has been found especially suited for the preparation of gelatin-free yogurt that displays high quality and excellent textural characteristics. Yogurt made with the ingredient is said to exhibit the firm set typical of gelatin-based formulations, and upon stirring, is smooth and creamy with good body and viscosity. The product may be used to replace milk solids, and functions as an alternative to other hydrocolloids where there are concerns about cost and ease of use. It can reduce serum separation or wheying off, and has been shown to provide effective water management properties. The starch, which can be used in a variety of yogurt types, including regular, low-fat, and light yogurts, allows yogurt manufacturers to expand their consumer base to include vegetarian, Jewish, and Muslim people whose dietary rules prevent them from eating products that are made with gelatin. National Starch and Chemical Co., Booth 5412.
• THE EFFECT OF HONEY on the growth of bifidobacteria in dairy products such as yogurt was studied at Michigan State University. Researchers also compared the prebiotic activity of honey to that of commercial oligosaccharides on bifidobacterium spp in vitro. The study showed that honey enhanced the growth, activity, and viability of commercial strains of bifidobacteria typically used in the manufacturing of fermented dairy products. However, this effect was strain specific. Results of the in vitro comparison showed that the effect of honey on the growth and activity of bifidobacterium spp was similar to commercial oligosaccharides. Both were strain specific. In the case of ATCC cultures, honey enhanced the growth of B. longum, B. breve, and B. infantis better than inulin or FOS, but not as well as GOS. In the case of B. bifidum, honey was not as effective as inulin, but was more effective than FOS or GOS. The effect of honey on B. adolescentis appeared to be similar to that of inulin. National Honey Board, Booth 9135.
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• NEW STANDARD OF IDENTITY FOR YOGURT is being sought by The National Yogurt Association (NYA), McLean, Va., a national, nonprofit trade organization representing the manufacturers and marketers of live and active culture yogurt products, as well as suppliers to the industry. NYA recently petitioned the Food and Drug Administration to amend the existing standards. The proposed standard identifies yogurt as a food that contains a minimum level of live and active cultures, as well as addresses acidity, homogenization/pasteurization, standard dairy ingredients, optional ingredients, nomenclature, and conforming changes to the cultured milk standard. The petition encompasses full-fat, low-fat, and nonfat yogurts in the standard of identity. For more information about the proposal, write to National Yogurt Association, 2000 Corporate Ridge, Suite 100, McLean, Va. 22102-7508 (phone 703-821-0770; fax 703-821-11350).
• CULTURED YOGURT BASE and cloudifier may be used in the formulation of fruit-based dairy beverages. Called Yogreme, the product consists of water, sugar, cream, lactic acid, pectin, and natural flavor. It has a milky, acidic, sweet, creamy flavor; a white to off-white color; and a pH of 3.70–4.10. The blend is pasteurized and cooled and may be stored at refrigerated conditions for up to 30 days. Blue Pacific Flavors & Fragrances, Inc., Booth 2105.
• EFFECT OF MICROENCAPSULATION on the effect of bifidobacteria in yogurt during refrigerated storage for 30 days was investigated by the University of Missouri-Columbia. Bifidobacteria are probiotic organisms, which improve the microbial balance in the human gut. These lactic acid bacteria are generally transmitted to humans via fermented products such as yogurt. Since bifidobacteria are sensitive to high acidity, their viability in yogurt is limited. In the study, bifidobacteria were encapsulated in k-carrageenan. Researchers found that encapsulation increases viability of bifidobacteria in yogurt. They concluded that microencapsulation can be used to transmit probiotics via fermented products provided that their sensory characteristics are improved.
• USE OF MICROFIBROUS CELLULOSE (MFC) in yogurt and other dairy systems was studied by researchers at California State Polytechnic University, San Luis Obispo, Calif. MFC—commercially named PrimaCel™—is a bacterial fermentation biopolymer that is used as a thickening agent in salad dressings and sauces. Its application in dairy products is not commercialized although preliminary research shows great potential. MFC in yogurt imparts improved texture and mitigates effects of variable processing. The current study was conducted to gain understanding of the ingredient’s macromolecular behavior in dairy systems so that its application in yogurt and other dairy products could be further explored.
Culinary Hot Spots at Food Expo
Traditionally, when you visit these exhibits, be prepared for a feast of culinary delights.
• Café Kraft. (See article above for mouth-watering details.)
• Café Innova. A line of savory meat flavors called Robust® Elite will be introduced by Innova, a Griffith Laboratories Co. These flavors reproduce the nuances of specialized cooking processes, such as sauteing, roasting, braising, and grilling. Their full-bodied character delivers high-impact flavor to soups, broths, marinades, snack items, sauces, gravies, rices, and potato side dishes. The process-stable flavors may be customized for specific applications. This flavor line is part of the full line of Robust Meat Flavors, capturing the succulence of cooked meats such as beef, chicken, turkey, pork or ham. Booth 3606.
• Café Kerry. Kerry’s innovative booth features new food products representing each of the company’s six core technologies (savory flavors, coating systems, functional dairy ingredients cheese and dairy flavorings, specialty lipid powders, and emerging technologies), as well as a combination of these technologies. This year, the company is reportedly highlighting its cheese and dairy sauces. Booth 6217.
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• Café Heller. Flavors reflect new twists on old favorites. Heller Seasonings & Ingredients, Inc. has developed such interesting flavor combinations as Roasted Red Pepper BBQ (the flavor of fire roasted peppers combined with rich BBQ notes), Thai (a spicy lime seasoning), and Mojo (combining the Cuban influence of a spicy blend of citrus and garlic with a touch of heat). At the café, you will learn more about the James Heller Center for Taste Innovation, a training center where the latest trends are translated into successful new product and flavor ideas. Booth 5222.
• Café T. Hasegawa. In the past, T. Hasegawa USA, Inc. has highlighted Asian food wraps to illustrate how flavors can be used to modify a food to meet a particular ethnic or regional theme. In 1999, the company established a Culinary Creation Center in the Chicago area, which is dedicated to exploring food trends and bringing about creative food solutions. Booth 4013.
• Café McCormick. In response to the popularity of wines in new products, an expanded line of wine flavors for product development is now available from McCormick Flavors. Flavor profiles include Bordeaux, Champagne Truffle, Champagne, Marsala, Sherry, Zinfandel, Chardonnay, and Cabernet. The flavors may be used in sauces, salad dressings, chocolate, gravies, side dishes, and frozen entrees. Booth 1017.
• Café Eatem. Chefs from Eatem Foods Co. prepare a variety of foods using a new generation of caramelized vegetable seasoning bases. Organic food bases will also be highlighted. Booth 7035.
• Café David Michael. International dishes are prepared by David Michael & Co. that illustrate how flavors can be used to replace other ingredients without sacrificing taste. Booth 617.
• FLAME-ROASTED VEGETABLES and potatoes—called Roastworks™—have four new additions: Flame-Roasted Corn & Bean Fiesta, Rosemary Roasted Redskin Halves, Herb Roasted Russet Wedges, and Garlic & Herb Pasta with Flame Roasted Vegetable. The flame-roasted products are individually quick frozen and pre-seasoned, offering little preparation. They may be used as a side dish or as ingredients in dishes such as pasta, pizza, Philly cheese steak sandwiches, and omelets. J.R. Simplot Co., Booth 728.
• APPLES reportedly exhibited strong antioxidant and anticancer activities. Results of a recent study conducted at Cornell University suggested that the balanced combination of natural antioxidants in apples are efficient oxyradical scavengers and tumor cell inhibitors. The study supports the conclusion that phytochemicals in fruits such as apples may help to reduce the incidence of cancers and other degenerative diseases if consumed as part of a balanced diet.
• FRUIT FLAVOR SYSTEMS are said to offer the aroma and flavor impact found in sun-ripened fresh fruit. Called Sun-Ripened™, the flavors are water soluble, heat stable, and kosher certified. They may be used in such applications as beverages, dairy, and soft gel confections. Flavors include apple, apricot, banana, black cherry, cactus, grapefruit, kiwi, lemon-lime, melon, passion fruit, pineapple, tangerine, tomato, and many others. They are available in natural, nature identical, and natural and artificial versions. Blue Pacific Flavors & Fragrances, Inc., Booth 2105.
• SODIUM ERYTHORBATE—called Eribate®—may be used to keep products such as ready-to-eat salads fresh from the grocer’s case to the table. The ingredient is a water soluble antioxidant that can be easily incorporated into existing preparation systems. In vegetable processing, it serves as an oxygen scavenger to retard surface browning of sliced produce that results from enzymatic action. This color preservation is often enhanced when combined with the pH lowering and metal chelation function of citric acid. Products such as salads, cauliflower, or potatoes packaged in modified atmosphere plastic bags can all benefit by the addition of sodium erythorbate to the processing method. According to the International Fresh-Cut Produce Association, fresh cut industry retail sales are projected to grow by 21% over the next five years, making the effectiveness of this ingredient particularly timely. PMP Fermentation Products, Inc., Booth 3200.
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• CARROT VEGETABLE POWDER is produced by a continuous vacuum, freeze drying technology that uses a low-heat process that gently removes the water from the carrot concentrate, without damaging the integrity of the heat- and light-sensitive carotene. The vegetable powder requires no refrigeration and reconstitutes with water into 100% all natural carrot juice. It has potential application in nutraceutical foods, beverages, and cereals; serves as a natural colorant; and is a natural source of beta carotene for label claim. Crystals International, Inc., Booth 7132.
• FRUIT-BASED PRODUCTS are among the early nutraceutical successes described at a round table symposium sponsored by Nutrition and Product Development Divisions. Leading companies and associations will present case histories and key strategic lessons from their pioneering development efforts. The Wild Blueberry Association will provide details on an innovative forum for research collaboration involving the potential health benefits of blueberries. A group of 10–12 researchers and nutritionists (referred to as “the Bar Harbor Group,”) collaborate and exchange ideas for the advancement for research focused on the health benefits of blueberries as well as other fruit. Tropicana will highlight the development of its successful product, Tropicana Pure Premium Orange Juice with Calcium and Extra Vitamin C, which was launched in 1995 and then restaged in August 1997. The product combines calcium with two fruit acids to optimize taste profile and ingredient solubility. Symposium 69, “Best Practices and Early Successes in Functional Foods, Tuesday afternoon.
• EXOTIC NATURAL FRUIT FLAVORS and complex fruit flavor blends will be highlighted, as well as the technical challenges involved in delivering nutraceutical supplements in these products. The manufacturer has recently commercialized tropical fruit flavors that utilize authentic raw materials to create tropical flavors. Taste, for example, Natural Lulo Flavor. Robertet Flavors, Inc., Booth 7420.
• FLAVORED GARLIC BITS can be used in such applications as sauteed vegetables, salads, potato skins, and casseroles. The ingredient consists of small pieces of pure garlic that is toasted and seasoned. Also available is a line of fire-roasted vegetables, including yellow onions, chilies, peppers, tomatoes, zucchin, yellow squash, corn, carrots, and mushrooms. They are offered in several forms, including whole, diced, julienne, sliced, relish, chopped, or pureed. A Cut Above Foods, Inc., Booth 607.
• EFFECTS OF CALCIUM AND POTASSIUM on the physicochemical properties and stability of whey protein-stabilized emulsions was studied at the University of Massachusetts, Amherst, Mass. Many nutritional beverages contain high mineral contents which can adversely interact with ingredients in the emulsions and cause physical instability which reduces shelf-life of the products. Two major minerals often found in nutritional beverages are calcium and potassium. It was found that calcium ions adversely affect emulsion stability much more than potassium ions. Calcium ions can bind to negatively charged regions on the absorbed whey protein and make the surface charge less negative. These effects reduce electrostatic repulsion between the oil droplets, and promote droplet aggregation, leading to emulsion instability. Paper 78C-25.
• HEALTHY TEA DRINKS will be served at Watson’s booth. Tranquil-ATea, a refreshing herbal tea, is designed to soothe stress. Made with passion flower, hibiscus, b-complex, kava kava, roman chamomile, lemon balm, and rose hips, the drink may be served hot or cold. Immun-A-Tea, an iced tea beverage made with a premix containing zinc, vitamin C, echinacea, rose hips, and ginger, is said to give the immune system a boost after exposure to cold or flu. It may also be a good precaution while traveling, when a person is fatigued and exposed to circulated air during air travel. Watson Foods Co., Inc., Booth 817.
• NEW IDEAS in the development of beverage flavors will be discussed by flavor chemists and marketing management. Areas that will receive special focus are improved flavors, nutritional products, and soy and other fortified flavor systems. Theme for this year’s booth will be “Celebrating the Year of the Dragon.” Dragoco, Booth 211.
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• MALTED COCOA BEVERAGE is enriched with a natural malt taste and flavor. The product is said to have a taste close to a real instant chocolate drink, but in price, is closer to an instant cocoa drink. It is produced by a spray drying process and has a semi-agglomerated powder structure. Kievit, Booth 2600.
•NEW FLAVORS have application in such beverages as fortified smoothies, juice drinks, and flavored green and black teas. Enjoy a flavored Texas tea while in Dallas. The company is also introducing frozen dessert flavors for 2000, including Dulce de Leche, Vanilla Café Latte, and Creamy Orangesicle. Virginia Dare, Booth 4811.
• FLAVOR SYSTEMS for fortified beverages, such as meal-replacing drinks for dieters or those with special needs, fruit- or vegetable-based beverages, and smoothie-type preparations will be highlighted. These flavor systems have been developed to mask or neutralize strong, unpleasant characteristics of nutraceutical beverages. Comax Manufacturing Co., Booth 1807.
• FRACTIONATED WHEY PROTEINS may be used to enhance the nutritional value of infant formula, making it more like human breast milk, according to researchers at the Wisconsin Center for Dairy Research, Madison, Wisc. Certain proteins in cow’s milk are similar to those in mother’s milk, only in different concentrations. By using a process called fractionation, these proteins can be separated from each other, and then blended to form more healthy compositions. Alpha-lactalbumin, a naturally derived whey protein, is very similar to human lactalbumin in its structure and its amino acid chain. By eliminating beta-lactoglobulin and retaining or adding alpha-lactalbumin, infant formula is made nutritionally closer to human milk. In addition to infant formula, fractionated whey proteins have exciting potential in juices and children’s beverages. Dairy Management, Inc., Booth 6406.
• MULTI-SWEETENER CONCEPT will be described for use in beverages and other foods. The Classical Sweetening Innovation Concept consists of replacing part of the sugar or other nutritive sweeteners (high fructose corn syrup, fructose, dextrose, for example) with acesulfame K (Sunett®) containing blends. Advantages include retaining taste and mouthfeel of fully sugared products, reduction in the amount of calories, and cost savings. Nutrinova, Booth 7013.
•SOFT FIG PASTE—called Blue Ribbon—is suitable for use in bar cookies, fruit bars, pastries, fruit cobblers, rugulach, breads, fruit pockets, breakfast bars, and a range of other bakery applications. Fig paste made from California figs is combined with fruit concentrates or liquid sweeteners to produce a soft, versatile, easy-to-handle ingredient. It is available in two versions: Soft 15 Fig Paste, which is softer than traditional fig paste, but not as soft as to be flowable or knife spreadable, and Soft 40 Fig Paste, which is softer than the other formulation, and is similar in texture to fruit jams which can easily be spooned or spread with a spatula. Both versions are offered as seeded or deseeded, and can be custom formulated to meet specific needs. Valley Fig Growers, Booth 1717.
• CREAM CHEESE SUBSTITUTE—called Cream Cheez Blend—is suitable for use in cheesecakes, Danish pastries, icings, coffee cakes, and other bakery items. Made with real cream cheese, the product is said to have the same texture and flavor functionality as real cream cheese, but may be used as a replacement for the traditionally more expensive cream cheese. It is available to food processors in 30-and 50-lb blocks. Kraft Food Ingredients, Booth 7817.
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• WHOLE EGG REPLACER—called Eggstend®—imparts the functionality of egg while providing enhanced convenience and formulation economy. Developed as a 1:1 replacer for whole egg, the ingredient was previously formulated for cheesecakes and muffins, but has extended its applications to include pasta, pumpkin pie, and spoonable salad dressings. Parmalat, Booth 1422.
•LIPID-PROTECTED FLAVORS—called Flavorshure™—are designed to give food formulators a tool for delivering full flavor in applications where standard encapsulated flavors cannot perform due to high-moisture levels. A hydrophobic barrier is said to release high impact flavor under specific conditions and can be applied in bakery applications and other products. Balchem Corp., Booth 1210.
•ALMONDS can upscale bakery items by adding rich flavor, texture, and nutritional value. Almonds have a mild flavor and a crisp texture which makes them suitable for a variety of baked goods, including scones, cookies, and breads. They are also an excellent source of fiber, calcium, and other vitamins and minerals. Paramount’s Manufactured Almond line includes many natural and blanched forms, such as whole, sliced, diced, slivered , and meal, and they can be customized to meet most specifications. Paramount Farms, Booth 1617.
• MILK FLAVORS have application in biscuits, pound cake, cheesecake, and other baked goods. The flavors are said to have a distinct, buttery background, making them suitable as a fat replacer. They are available in two versions: Natural Milk Flavor #1945—Emulsion, and Natural Milk Flavor #4545— Spray-Dried Powder. Suggested usage levels range from 0.50% to 1.50%. The Edlong Corp., Booth 5006.
• PARTICULATE-CONTAINING FLAKES are said to add intense burst of flavor and color to the finished bakery product. Called Betrflakes, the ingredient is made by a patented encapsulation technology which concentrates the flavor particulates, holding them in discrete pockets prohibiting dispersion and allowing manufacturers to easily enhance the flavor and appearance of the application. The ingredient can be incorporated into breads, muffins, cookies, and bakery items. The intensity of the flavor and color bursts will not be lost during the baking process. Flavors available include apple, cheddar, cranberry, raspberry, banana, cherry, maple, vanilla, blueberry, cinammon, and peach. Loders Croklaan, Booth 8357.
• SPECIALLY PROCESSED ALGINATE which has cold solubility and cold gelling properties has been developed for cold-prepared fillings. Cold processing maintains native flavor and color profiles, in addition to ease of preparation and less time involved in manufacturing. Alginates impart superior bake stability to fruit fillings and fruit-type pieces due to the formation of a thermally irreversible gel. FMC BioPolymer, Booth 4217.
•POT PIE SQUARES, a traditional shape in Pennsylvania Dutch country, is one of four new pasta shapes. Other shapes include Strozzapreti, an old-world braided piece of pasta; Pizza Shapes, which resembles a slice of pepperoni pizza; and Thin Wall Penne, a quick-cooking version of one of today’s most popular pasta shapes. A. Zerega’s Sons, Booth 8938.
•BAVARIAN CREAM-FILLED PASTRY is formulated with ingredients available from Staley Food Ingredients, Domino Specialty Ingredients, and Tate & Lyle Citric Acid. The combination of ingredients are said to a produce a heat and shelf-stable high solids filling that resists moisture migration to keep filled pastries crisp. Granular instant starches bind water and thicken over time while providing a glossy smooth texture. Domino’s Envision® allows high sweetener solids for low water activity without excessive sweetness. Tate & Lyle Citric Acid is used with fructose for lowering pH without adding an acid flavor. A.E. Staley Manufacturing Co., Booth 2611.
• NEW PROTOTYPE FORMULATION using nuts has been developed exclusively for the 2000 IFT Food Expo by Paramount Farms. The formulation, reportedly a fruit and nut bar, will highlight consumer demands for products with value-added ingredients such as almonds and pistachios. These nuts can make confectionery products even more indulgent. Samples of the formulation will be available at the company’s booth. Paramount Farms is said to be the first pistachio supplier to introduce sliced and slivered pistachio forms, which are suitable ingredient forms. Pistachio slivers can add a special twist to confectionery applications. For example, a chocolate bar can be rolled in slivered pistachios to create a more upscale appearance and crunchy, flavorful texture. Paramount Farms, Booth 1617.
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• DEXTROSE, marketed under the trade name Cerelose® by Corn Products, offers “sweet” advantages for use in candies. The ingredient provides sweetness and grain control in such applications as aerated candies and caramel and toffee. It also provides a degree of humectance. In chocolate, anhydrous dextrose economically replaces sucrose and has a slightly lower, more subtle, sweetness which lends a pleasant eating quality to all types of chocolate—dark, semisweet, and even milk chocolate. It may be used as the primary sweetener in chewing gum, especially bubble gum and can provide a pleasing cooling sensation without being too sweet. Corn Products, Booth 8403.
• FRUIT SNACKS containing formulas designed to support a healthy diet are introduced by Harmony Foods Corp., Santa Cruz, Calif. Called Planet Harmony PlusTM, the pectin-based confectionery is available in lemon, strawberry, orange, and grape flavors. The line of novel fruit snacks includes four formulations: (1) multivitamin (vitamins A, D, E, C, B-1, B-2, B-6, B-12, and minerals); (2) cold formula (vitamin C, zinc, and echinacea); (3) antioxidant (vitamins A, C, and E, grapeseed extract, and green tea extract); and (4) vitamin C (vitamins A, C, and E, rose hips, and acerola). Each formula is color coded for easy identification. These fruit snacks are the newest members of the Planet Harmony family of gummy bears, fruit snacks, gummy worms, and fruit bears. These confections were reformulated to include only 100% natural ingredients. Harmony Foods Corp., Booth 7961.
• TEXTURANT SYSTEMS for use in confectionery applications are available from Lucas Meyer, which is now part of SKW. Chocotop 320 reportedly allows for marked reduction of yield value and control of viscosity in molded chocolates, hollow figures, and chocolate coatings. The improved control of viscosity and yield value allows for more uniform and desirable product appearance. Lecimulthin 100 may be used in wafers and waffles. When added to the batter, it permits better manipulation and shaping after release from the molds. More information about these ingredients and the use of lecithin in confectionery will be provided by SKW’s Nature Products/Business Unit. SKW Biosystems Inc., Booth 7835.
•USE OF EMCs (enzyme modified cheeses) as a replacer of naturally aged cheese in baked snack crackers was studied by The Ohio State University. Also determined was the amount of EMC that would be required to give a cheese flavor greater than or equal to a commercial brand.
Results of the study suggest that EMC can be used to replace naturally aged cheese in crackers. Production of baked crackers that have a cheese flavor intensity equal to those commercially available and a cheesy aroma that exceeds commercially available cheese crackers is possible with EMC at 6.25% of flour weight.
• CHEESE AND DAIRY SAUCES will be highlighted at the Kerry booth. The ready-to-use sauces have application in frozen entrees, appetizers, soups, snacks, and bakery goods. Kerry Ingredients, Booth 6217.
• CHEESE CHUNKS—called Cheddar Cheese Chunkettes—are shelf stable, keeping their piece identity in baked goods. Made from aged Cheddar cheese, they are designed to be sprinkled into soups, sauces, prepared foods, and other products. Applications will be demonstrated at the booth. Commercial Creamery Co., Booth 5022.
• CHEESE FLAVOR BASES, made with real cheese, are available in several varieties, including Cheddar, Parmesan, and Alfredo (a blend of Parmesan and Romano). The bases are said to deliver a finished cheese profile, and is suitable for use in soups, sauces, and a variety of other products. According to the manufacturer, the product line saves development time normally spent building a cheese flavor profile. The flavor is so close to its fresh alternative that it can reduce costs by replacing much of the real cheese in the formula. Eatem Foods Co., Booth 7035.
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• NATURAL CHEDDAR CHEESE FLAVOR —called Cheese Buds—are designed to boost the impact of cheese powders in soups, sauces, dips, seasoning blends, and other products. At 0.5–3.0%, the ingredient combined with whey can replace up to 50% of the cheese powder in applications. It is said to have to have a strong, clean Cheddar flavor without bitterness and provides good background notes, adds fatty notes to low-fat applications, and is heat stable. Butter Buds Food Ingredients, Booth 6808.
• NEW GENERATION OF CHEESE FLAVORS has been developed which provides authentic taste profiles, improved mouth feel, consistency, and cost savings over regular cheese powders. Called Fromarom®, the flavors feature excellent shelf stability and allow for partial or total replacement of cheese or cheese powder in formulations. The flavors are suitable for use in snacks, sauces, pastry, cheese dishes, and other products. Dragoco, Booth 211.
• SOY OIL—called Certified Organic Expeller—is said to have a neutral taste profile and extended heat stability suitable for all applications requiring vegetable oil, and can replace Canola oil in many formulations. The oil, which is made from non-GMO soybeans, is said to be an excellent source of omega-3 fatty acids and linolenic acids, and is certified organic and kosher. It is available in drums, totes, or in bulk tankers. SunRich, Inc., Booth 8860.
•ACIDIFIED SOY BASE and cloudifier is available for beverages. The dairy-free ingredient—called Soycreme—is produced by blending a mixture of water, sucrose, soy oil, soy protein, lactic acid, pectin, rosemary extract, and natural flavor. The blend is then pasteurized and cooled. Blue Pacific Flavors & Fragrances, Booth 2105.
• CONCENTRATED SOY ISOFLAVONES are the latest additions to a line of ingredients targeted to the nutraceutical food market. Prevastein—a 5% isoflavone concentrate—and Prevastein HC—a 40% isoflavone concentrate—are reportedly designed to be readily formulated into new and existing applications at low inclusion levels. The concentrates contain the isoflavones genistein, daizein, and glycitein in similar proportions as those found naturally in soybeans. Research shows that soy isoflavones have a wide range of health benefits that include moderating normal symptoms associated with and promoting bone health and heart health. It appears that about 100 mg of isoflavones (expressed in the glocosidic form) are necessary to deliver most of these health benefits. The ingredient may be used in breads, bagels and muffins, nutrition and sports bars, nutritional drinks, breakfast cereals, low-fat cream cheeses, tea beverages, salad dressings, pasta, yogurt, and other foods. Use levels of the concentrates in these food categories will be provided at the booth. Central Soya Co., Inc., Booth 2410.
• SOY PROTEIN SHAKE, marketed under the name HealthSource, will be highlighted in a presentation. The developer of the shake, Ross Products Div., Abbott Laboratories, will discuss the technical challenges that the product posed, how these barriers were overcome, and its successful launch in 1999, demonstrating consumer readiness for this type of product. Also in the market are HealthSource Soy Protein Bars which offer a new low-fat alternative for people who want to include soy protein in their diet. Each bar contains 9 mg of soy protein, as well as 32 mg of naturally occurring isoflavones. They are available in four flavors–Peanut Crunch, Oatmeal Spice, Double Dark Chocolate, and Lemon Crisp.
• SOY INGREDIENT—called SoyLife—is said to capture the nutritional value of the soybean, including such components as soy protein, isoflavones, saponins, essential fatty acids, and oligosaccharides. The ingredient may be used in such applications as nutritional bars, beverages, cereals, meat analogues, breads, and nutraceutical foods. In addition, the company will be highlighting a new wheat-based ingredient called Biogerm. SoyLife/Schouten USA, Booth 5823.
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• INULIN-BASED APPLICATIONS will be highlighted in a four-course meal. All featured foods–baked crackers, spreads and cheese, salad dressing, processed poultry, a dessert, and a beverage–contain the fiber-rich ingredient, inulin, marketed under the name Frutafit by Imperial Sensus. The inulin meal begins with high-fiber crackers topped with a low-fat cheese or spread, followed by a salad and crudites seasoned with a low-fat dressing. Processed poultry, kabob-style, will be the offered main course, followed by chocolate mousse. The beverage application, a raspberry drink designed for bone care, contains calcium, vitamin D, and inulin. Imperial Sensus, Booth 2629.
• NOVEL DIETARY FIBERS—inulin and oligofructose—and their health benefits will be discussed in a presentation by ORAFTI Active Food Ingredients, Malvern, Penn. Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates. Oligofructose is a sub-group of inulin consisting of polymers with a degree of polymerization (DP) of 10 or less. Inulin and oligofructose are not digested and as such possess dietary fiber effects. They also reduce caloric content, stimulate the growth of beneficial bifidobacteria, and do not lead to a rise in serum glucose or stimulate insulin secretion in diabetics. Several different commercial grades of inulin are available which have a neutral, clean flavor and can improve the mouthfeel, stability, and acceptability of low-fat foods. Oligofructose has a sweet pleasant flavor profile and is highly soluble. It can be used to fortify foods with fiber without contributing any deleterious organoleptic effects, can improve the flavor and sweetness of low-calorie foods, and improve the texture of fat-reduced foods.
• HIGH-FIBER GUMS— called Nutriloid—may be used in beverages, bakery items, meal replacements, and other products. The line of hydrocolloids, including guar gum, gum arabic, and xanthan gum, are said to have an extra 5–10% soluble dietary fiber. Products made with these gums are said to have improved texture and mouthfeel while making high-fiber claims. TIC Gums, Booth 5617.
•ENRICHED FORM OF INULIN—called Raftilose® Synergy I —is clinically proven to boost calcium absorption at lower use levels. Previous studies have shown that 15 g/day of the ingredient increases the body’s calcium uptake. But a new double blind placebo controlled study demonstrated that 8 g/day of the ingredient increases calcium absorption by 20%. According to the manufacturer, the study makes it easier than ever to formulate foods that enhance calcium absorption. Orafti Active Food Ingredients, Booth 1823.
• CALCIUM CITRATE —called Gadocal+—is designed to be used in applications where a soluble calcium source is needed. The product, a special formulation of calcium citrate, is a recent addition to the company’s product line, Enrichment Minerals. Gadot Biochemical Industries, Ltd., Booth 5625.
•SEAWEED-DERIVED CALCIUM SUPPLEMENT called AquaMin is suitable for use in a broad range of products. The ingredient is a natural seaweed product harvested from the seabed off the southwest coast of Ireland. The small red seaweed Lithothamnium is composed of a variety of essential nutrients, including calcium, magnesium, boron, and zinc. Available as a mineral concentrate, with a neutral taste, the ingredient provides calcium and magnesium supplementation. It is said to have excellent bioavailability and versatility. Some potential applications include fruit juices, soups, dairy-based products, cereals, soy foods, confections, snack bars, and a variety of other applications. The ingredient is available in different grades, depending on use. Marigot Ltd., Booth 9045.
•FORTIFIED CALCIUM CHEW is made with a line of microencapsulated nutrients called SuperCoat™. These items are said to provide improved taste and nutrient stability. By minimizing reactivity and masking the taste of vitamins, minerals, and other nutrients, they deliver optimum levels of nutrients, enhance flavor, and extend shelf life of food and beverage products. Wright Nutrition, Booth 8841.
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•FATTY ACIDS, omega-3s and omega-6s, in the diet will be the subject of a symposium (Session 81) sponsored by Seafood Products Division. Speakers will address infant development and the essential omega-3 fatty acids, the newly emerging research on the impact of fatty acids on depression and osteoporosis, mechanisms of metabolism, the effects of fatty acids on heart disease, and the nutritional significance of these findings.
•TOCOTRIENOL EMULSION–called Tocosol™ 5%–is specifically formulated for nutraceutical foods and drinks. Derived from palm oil, the stable, water-dispersible ingredient is said to have biological activities that are not shown by conventional tocopherol vitamin E. Tocotrienols may have the ability to reverse blockage in arteries, reduce the risk of developing cardiovascular disease, inhibit an enzyme involved in the biosynthesis of cholesterol in the liver, and inhibit human breast cancer cells. According to the manufacturer, the ingredient is 40–60 times more potent than normal vitamin E (alpha-tocopherol). Carotech, Inc., Booth 3629.
•NUTRACEUTICAL PRODUCTS will be highlighted. Green tea extracts T-30A and T-90S contain 30% and 90% polyphenols, respectively. Omega-3 fatty acids include high potency DHA oils of 27%, 38%, 46%, and 70%, and a powdered form containing 13% DHA fatty fatty. An easily dispersible, transparent natural vitamin E oil (tocophererol) is also available. Featured applications include vitamin-fortified cookies flavored with green tea extracts, pasta salad fortified with omega-3s, and an mineral-enhanced sports drink. Takeda Vitamin & Food USA, Inc., Booth 5209.
•HYDROLYZED WHEY PROTEIN ISOLATES with antihypertensive activity are the subject of a paper presented by Davisco Foods International, Inc., at New Products & Technologies—Session 1. An enzymatic hydrolysis process produces protein ingredients designed for nutritional, dietetic, and medical foods. According to the manufacturer, while other manufacturers have produced hydrolyzed whey protein ingredients, laboratory tests have shown that these WPIs provide uniquely effective peptides for the ACE (angiotensin converting enzyme)-inhibiting activity.
•BOTANICAL REFERENCE CHART features a listing of the most commonly used herbs for foods and beverages, and illustrates how these nutrients can be used to provide additional nutritional support for applications, such as candy, chewing gum, poultry, and beverages. The company offers more than 300 high quality botanical extracts. Bio-Botanica, Inc., Booth 8101.
•NEW GENERATION OF STABILIZERS–called SuperGelling Methocel Methylcelluloses (MCs)–are designed to provide excellent binding in a formed vegetarian food application. Three new viscosity grades enable superior cohesiveness for shape retention after the forming step. They also contribute to improved product texture and moistness. Their performance as food binders in formed vegetarian foods will be discussed by Dow Chemical at New Products & Technologies-Session 2.
by DONALD E. PSZCZOLA