Donald Pszczola

Donald E. Pszczola

Welcome to the ingredients part of the 2002 IFT Annual Meeting & FOOD EXPO® Preview. Approximately 160 ingredient developments will be featured in this article which is organized into 12 ingredient categories: (1) sweet and salty, (2) flavors and seasonings, (3) enhancing appearance, (4) meat and poultry, (5) fruits and vegetables, (6) dairy ingredients, (7) first-time exhibitors, (8) beverages, (9) starches/gums, (10) soy, (11) health and fortification, and (12) business developments.


Each one of these 12 categories will have a brief introduction discussing trends or significant developments related to that specific category. Then each category will provide headlined stories on the newest ingredients, applications, technologies, and business developments that you will see while attending the technical papers or the IFT Food Expo. For those people unable to attend the Annual Meeting this year, I will be providing each company, whenever possible, with a mailing address, phone and fax number, and a Web site.

Furthermore, in the June issue of Food Technology, I will continue the ongoing ingredients saga by providing a further update on ingredient developments highlighted at the 2002 IFT Annual Meeting & Food Expo. Both the May and June issues will be available at the show and can be used as tools for planning out your visit.

Also, in this introduction, I would like to include 10 ingredients developments that are particularly noteworthy, either because they illustrate a significant trend or perhaps point to a forthcoming trend or development that is of special significance.

These developments, which are in no special order, might be worth your time to keep an eye out for.

1. You know that you’re in California by the types of trends that you will see this year. Hispanic cheeses that offer improved functionality; Pan-Asian flavors developed for processed foods(see photo); fortified health beverages; new dairy developments in ice cream, yogurt, and frozen desserts; ingredients for vegetarian dishes; sushi applications; Japanese-style snacks; and so on.

2. A unique delivery of a probiotic has been developed by first-time exhibitor BioGaia AB of Sweden. The functional ingredient is packed in a blister with a protective barrier that is integrated in the cap of the bottle. This barrier protects the ingredient from oxygen, moisture, and other factors. When activated, a special mechanism efficiently releases the ingredient into the beverage where it dissolves quickly and distributes evenly in the liquid. I mention this development here because it is a good example of ingredients and packaging working together to achieve a specific goal. It makes you realize again how sophisticated many of these developments are, and how when approaching a product, you have to consider not only the ingredients, but the other factors— processing, packaging, laboratory, health, and available technical, marketing, and consulting services. From an editor’s point of view, the day may be approaching when our traditional products and literature sections will need to be further integrated in order to effectively report on a development.

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3. An enhanced soybean oil which reportedly provides better stability, functionality, and nutrition will be the subject of a forum. I mention this development here for two reasons. First, the product is the first one that resulted from the United Soybean Board’s Better Bean Initiative. The new soybean variety is the first step toward providing value-added soybean varieties to the food and feed industries. Second, the forum where the enhanced soybean oil will be discussed is interactive, consisting of several companies that will approach the product from different directions, including testing and performance, nutritional value, economical considerations, labeling impact, and future product development. Such a development underscores the importance of approaching a product from different directions and then integrating the information to achieve a successful product or to maximize its use.

4. Specially concentrated fruit and vegetable extracts with standardized levels of phytochemicals have been developed for use in a variety of foods by GNT USA, Tarrytown, N.Y. This development is significant because it is designed as a convenient way to get the recommended daily servings of fruits and vegetables into foods and beverages. Furthermore, even its name Nutrifood® Complex, suggests a bridging between nutritious foods such as fruits and vegetables and health products that are derived from those foods. Also, it sheds more light on the health-promoting properties of certain components within the ingredients. The term “ingredients of ingredients” may be appropriate here as other industries, especially dairy, are pursuing the identification and isolation of certain health-promoting components within their foods and ingredients.

5. The genome sequence for 10 lactic acid bacteria will soon be released. The availability of this aggregate sequence data may have a dramatic future effect, allowing investigators to define the biology of lactic acid bacteria in the context of food and beverages. If this is so, then a new era for starter culture improvement may be on the way, and lactic acid bacteria strains can be readily and specifically tailored for various fermentation or probiotic rationales.

6. An iron compound providing the highest degree of tolerability has been developed by Chemi Nutraceuticals, White Bear Lake, Minn. The powdered product provides significant gastric protection and delivers iron to the intestinal tract for immediate, safe, and efficacious absorption. The introduced product, with a concentration of 5% iron, is especially suited for tablets, hard-shell capsules, powdered mixes, bars, and other nutritional supplements and functional food formulations.

7. “I scream, you scream, we all scream for ice cream” may take on a new meaning as a symposium addresses advancements in the development and manufacturing of ice cream. Specialized milk proteins, the use of ice-modifying protein ingredients, and a novel ultra-low-temperature ice cream extrusion process will all be discussed. These developments can change the landscape of ice cream manufacture.

8. A deodorized fenugreek gum which may play a role in managing diabetes and obesity was developed by NatuR&D, a division of Adumim Food Ingredients, Israel. Ingredients such as these are important because of the growing rise of diabetes, as well as obesity. Also, they bring to mind the current work that is being done in the area of diabetes and gene expression, as well as growing marketing opportunities for nutrigenomics, a genetically based, nutrition, and dietary intervention approach that will result in dietary supplements, functional foods, and medical foods that can maximize the health of each individual.

9. Research findings underscore the health value of omega-3 fatty acids. A variety of studies on this vital nutrient and a range of applications highlighting the use of omega-3s will be featured. For example, Hauser, Inc., Functional Food Ingredients Group, will highlight omega-3 tuna oil in a variety of innovative delivery systems.

10. Last year at the IFT Annual Meeting & Food Expo, we saw a strategic alliance formed between three companies— Roche Vitamins, Inc., a manufacturer of vitamins and fortification ingredients; Givaudan, a supplier of flavors; and TetraPak, a developer of aseptic processing and packaging systems—to bring a total product development and marketing solution to manufacturers of fortified beverage applications. This year, the same triple alliance will be on hand at a special interactive forum to present a step-by-step approach for developing a conceptual beverage product. In addition to this emphasis on exploring concepts, expect to find other strategic alliances at the meeting.

As I think you can see, a variety of novel flavor and health concepts will be explored. And even though we ‘re near the coast, the possibilities for future innovations know no limits. The rest of the world is only a short distance away.

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When working with sweeteners, one always has to wonder what is that right level of sweetness for the product. Is it sweet enough? Too sweet? Not sweet enough? Are there any undesirable aftertastes? It can get tricky, I imagine. This year’s IFT Annual Meeting & Food Expo might be able to help formulators find that right level of sweetness. And may help solve other problems as well.

Let’s look at some of these ways.

First, the latest advancements in sweeteners will be showcased this year. These may include improved xylitol ingredients; a milk-based sweetener called Gaio-tagatose; trehalose, a type of sugar made from corn starch; new maltitol syrups providing sweetness and stability advantages; and a prototype sweetener derived from sweet potato.

Second, since one sweetener— whether its nutritive or nonnutritive — cannot always supply the full answer, much work is being done on developing sweetener blends tailored for the specific needs of the customer. Technical studies and taste comparisons will be available to demonstrate the effectiveness of these sweetener blends.

Third, in addition to the sweetness and functionality benefits of these sweeteners and sweetener blends, more work is being done on their potential health benefits in the areas of ear infections, insulin response, physical endurance levels, prebiotic properties, antioxidant potential, and dental care.

So far we’ve just looked at sweeteners, but there are also developments in the area of salt and savory flavors. For example, there are flavor systems which can reduce the perception of saltiness as well as sweetness. Sweet soy sauces are being developed. A prototype pizza-flavored meal-replacement bar shows that there are opportunities to create savory bars and other such applications where sweeteners previously played a major role. 

And, of course, when talking about salt, more than just a grain will be featured. Expect to find salt in a wide range of forms and uses, especially for applications requiring potassium fortification or—for that matter—sodium reduction.

Why limit yourself to “sweet” or “salty” camps? Taking a sweet and salty approach covers both directions and all the exciting ground in between. 

Xylitol ingredients offer better compressibility and flow properties. Xylitol ingredients offering improved functionality benefits, including better compressibility and flow properties, have been developed by SPI Polyols, Inc., 321 Cherry Lane, New Castle, DE 19720 (phone 302-576-8513; fax 302-576-8568; 

Xylitol is a 5-carbon sugar alcohol or polyol primarily known for its anticariogenic properties, sweetness comparable to sucrose, and high cooling effect (negative heat of solution). Preliminary studies have shown further health benefits, especially a suppression of ear infections in small children. 

However, crystalline xylitol typically does not flow well after storage—it has a tendency to clump because of its hygroscopicity. Furthermore, by itself, crystalline xylitol does not compress well in tablet applications.

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In an effort to address these functionality problems, the manufacturer recently introduced two coprocessed crystalline xylitol products (marketed under the names Xylogem® 90 and Xylogem SD) which reportedly have significantly improved flow properties and compressibility. Technical data comparing the properties and benefits of these two new xylitol products with those of other traditional polyol products will be presented by the manufacturer.

Also making its debut is a liquid delivery form of xylitol, Sorbo® X-45 noncrystallizing sorbitol solution (75% solids) containing coprocessed sorbitol and xylitol. This product contains 45% xylitol and 55% sorbitol on a dry basis, and represents an easier and more economical method of delivering xylitol into a variety of applications, including confections, nutritional bars, or baked products, as well as nonfood uses such as toothpaste and mouthwash.

According to the manufacturer, the product combines the viscosity and humectant characteristics of sorbitol with the sweetening power and anticariogenic properties of xylitol. The two polyols act synergistically in the product, resulting in an excellent humectant for shelf life extension.

The ingredient—which also offers non-browning properties, a low glycemic response, excellent viscosity characteristics and sweetness profile, anticariogenic properties, and a clean taste—has the potential to replace all or some of the high-potency sweeteners in formulations. Data will be presented on its relative sweetness and its various textural benefits in a number of applications.

The company will discuss these new xylitol ingredients, their functional properties and benefits, at New Products & Technologies: Ingredients, Session 45. Paper 45-9, Monday, 11:00 a.m to 11:15 a.m., and SPI Polyols, Inc., Booth 5117

Trehalose introduced as an ingredient. A naturally occurring sugar with about half the sweetness of sucrose has been introduced as an ingredient to the U.S. by Cargill Health & Food Technologies, a division of Cargill, P.O. Box 9300, MS 110, Minneapolis, MN 55440-9300 (phone 952-742-5246; fax 952-742-7573; Called Trehalose, the sweetener may be used to improve and maintain the texture and taste of a variety of products, including beverages, ice cream, confections, and fruit preparations.

Trehalose—a type of sugar made from corn starch—occurs naturally in many plants, and in foods such as honey, lobster, and yeast. Recognized as GRAS by the Food and Drug Administration, the ingredient has several key properties: It can enhance flavor release, act as a nutritive sweetener, preserve cell structure, function as a coloring agent, stabilize proteins, and serve as a humectant.

According to the manufacturer, the ingredient is a non-reducing sugar and remains stable under low pH conditions. Even at elevated temperatures, it does not undergo Maillard browning and its high stability enables product flavor and texture to be retained after heat processing and prolonged storage. It also has a clean flavor that does not leave an aftertaste. This sugar enhances the flavor of the food, especially improving the flavor release in fruit preparations and beverages.  

The ingredient is said have an uncharacteristically high glass transition temperature relative to other disaccharides. Combined with its high process stability and low hygroscopicity, it is an effective protein protectant, capable of extending the shelf life of products such as nutrition bars.

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Furthermore, as crystalline trehalose is stable and remains free-flowing up to 94% relative humidity, it can reduce product caking when blended with other sugars and food ingredients. Trehalose-coated ingredients have greater stability, benefitting from its low hygroscopicity. With enhanced moisture resistance, products can enjoy a longer shelf life. 

Preliminary research suggests that the sweetener does not elicit a high insulin response and may be digested and absorbed at a slower, more sustained rate than other sugars, therefore yielding energy that is readily accessible to the body which may result in greater endurance for the consumer when exercising. In addition, it is gentler to teeth than other sugars and may contribute to fewer calories. Cargill Health & Food Technologies, Booth 2113

Milk-based sweetener introduced. A novel low-calorie and natural bulk sweetener with only 1.5 kcal/g and almost the same sweetening powder as sucrose has been developed by a Denmark-based company Arla Food Ingredients. Called Gaio®-tagatose, the sweetener is said to offer a variety of functionality and health benefits for use in a range of foods and beverages.

A milk-based functional ingredient, the sweetener is produced by a two-step process: the hydrolysis of lactose to galactose and isomerization to tagatose. Key physical properties include high solubility, high melting point, rapid crystallization, stability from pH 5 to 7, and Maillard reactive. In addition to its high sweetness, the ingredient can function as a flavor enhancer, improving the taste and mouthfeel of products containing high-intensity sweeteners.

The sweetener has prebiotic properties, strengthening the beneficial bacteria in the digestive system and promoting production of the short-chain fatty acid butyrate. Suitable for diabetics, the ingredient has no elevating effect on blood sugar and can even reduce the blood sugar response to glucose. It is also safe for teeth, not contributing to caries.

According to the manufacturer, the name Gaio was chosen to highlight the benefits of the sweetener. Originating from the Greek word “Gaia,” meaning Mother Earth, it builds on the modern idea of a world that is one living organism, constantly working to stay in balance. The natural product promotes health and a sense of well-being, and its functionality and health benefits makes the ingredient suitable for use in a wide range of products including confections, cereals, snacks, ice cream, yogurt, beverages, and functional foods.

The ingredient has obtained FDA-notified GRAS status in the U.S. Approval procedures are also pending in Japan, Europe, Australia, and New Zealand. The product will be launched by early 2003.

Literature describing this sweetener can be obtained from Arla Foods Ingredients, 2840 Morris Ave., Union, NJ 07083-4809 (phone 908-964-4420; fax 908-964-6270). Arla Food Ingredients, Booth 8310

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Maltitol syrups provide sweetness and stability advantages. New maltitol syrups designed to provide maximum sweetness and stability are available from Innova LLC., 1600 Oregon St., Muscatine, IA 52761-1494 (phone 563-264-4265; fax 563-264-4289), a company formed in 2000 by SPI Polyols, Inc., and Grain Processing Corp. to take advantage of the technical and processing capabilities of both parents. Among the first products that this company introduced were a series of spray-dried hydrogenated starch hydrolysates which can be used as nonreactive carriers or drying aids for flavors, enzymes, and other sensitive ingredients.

This year, the company is introducing a line of maltitol syrups which are said to provide improvements in functionality over traditional maltitol products available in the marketplace. Maltitol is a disaccharide polyol which has a sweetness 90% that of sucrose, is noncariogenic, does not significantly elevate blood sugar levels, and is 2.1 kcal/g.

Three new products are being launched:

Marketed under the name Maltisweet™ M95, this maltitol syrup is said to be extremely high in maltitol content (67% solids, containing more than 90% maltitol on a dry basis). The high-sweetness solution can be used in formulations as-is, or used to provide maltitol solutions with greater cold flow stability than other maltitol solutions on the market.

Maltitol syrup called Maltisweet B is formulated for nutritional bars and hard candies to provide the sweetness of a maltitol syrup with many of the stability characteristics of a hydrogenated starch hydrolysate.

A second-generation product, Maltisweet MH80 is a maltitol syrup with even higher sweetness balanced with higher molecular weight polymers for cold flow stability in hard candies.

The higher level of sweetness and excellent solubility of these products significantly improves flavor delivery. Applications for these products include a broad range, such as confections, baked goods, syrups, toppings, jams, jellies, and ice cream.

Furthermore, because of the nature of the base ingredients, coprocessed products can be developed for any application to adjust for sweetness and texture stability.

Technical data comparing the stability and other benefits of these new maltitol syrups with more conventional approaches will be presented by the manufacturer at New Products & Technologies: Ingredients, Session 45. Paper 45-8, Monday, 10:45 a.m. to 11:00 a.m., and SPI Polyols, Inc./Innova LLC, Booth 5117

Flavor systems reduce perception of saltiness, sweetness. Flavor systems are designed to reduce the perception of saltiness or sweetness in products containinghigh amounts of salt or sugar. Called Salt Away™ and Sweet Away™, the systems are available from Wixon Fontarome, 1404 E. Bolivar Ave., St. Francis, WI 53235 (phone 414-978-6184; fax 414-769-3019). According to the manufacturer, use of the systems allow flavor profiles to be released naturally in applications where they might have been masked by higher levels of salt or sweeteners. Potential applications and usage rates are provided. Wixon Fontarome, Booth 2820

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More than a grain of salt featured. A variety of salt products will be highlighted by Morton Salt, 123 N. Wacker Dr., Chicago, IL (phone 312-807-2513; fax 312-807-2899;

These include Culinox purified salt; Starflake dendritic salt with a porous crystal structure, Top Flake compactedtopping salts, and Extra Fine 200 and Extra Fine 325 pulverized salts. Potassium chloride will be offered for potassium fortification or sodium reductions.

Samples and literature for more than 25 salt grades will be available as well as information on brinemaking. Morton Salt, Booth 6906

Sweet soy sauces? The expansion of soy sauce into many mainstream foods will be highlighted by Kikkoman International, Inc., P.O. Box 420784, San Francisco,CA 94142-0784 (phone 415-956-7750; fax 415-391-1842;

Soy sauce is suitable for use in the manufacture of fresh or frozen pizza. In pizza crusts, dehydrated soy sauce can enhance both flavor and browning. Liquid or dry soy sauce can complement or replace traditional marina sauce. Soy and teriyaki sauces can also add flavor and browning of popular meat and vegetable toppings.

Soy sauces are also being introduced which incorporate sweetness such as natural lemon and orange flavors to impart a balance of saltiness, tanginess, and sweetness to a variety of foods including seafoods, grilled meats, chicken, and sauteed vegetables. Soy sauce may also be used as a flavorful ingredient in soups, salads, or dipping sauces. Kikkoman International, Inc., Booth 5706

Sweetener blends featured in beverages. The latest advancements in sugar replacement will be highlighted in beverages (See photo) by Nutrinova, Inc., 285 Davidson Ave., Ste. 102, Somerset, NJ 08873 (phone 732-271-7246; fax 732-271-7235). Soft drinks containing Sunett sweetener blends and samples made with single sweeteners are available for taste-testing and comparison. In the demonstrations, the company will show that blending sweeteners with Sunett leads to a noticeably improved, more sugar-like sweetness profile than using individual sweeteners.

Two lemon-and-lime beverages will be offered—one fully sugared and the other a 30% reduced sugar drink sweetened with a Sunett and high fructose corn syrup. In addition, a cola beverage sweetened with 100% aspartame will be compared to a cola beverage containing 30:70 Sunett: aspartame.

Scientific studies conducted by the company have indicated superior taste characteristics of sweetener blends containing Sunett. Nutrinova, Booth 5710

Antioxidant effects of honey studied. Buckwheat honey, a natural sweetener, may convey antioxidant protection to healthy human subjects, according to a study conducted by the University of California, Dept. of Nutrition. Honey derived from buckwheat can provide up to 2 mg of phenolic antioxidants per gram of honey. Data from the investigation support the conclusion that phenolic antioxidants from processed honey are bioavailable and convey antioxidant protection. The researchers claim that these results suggest that if honey was substituted for sweeteners traditionally used in food products, it could substantially improve total antioxidant intake by humans. Paper 46F-4, Monday, 8:30 a.m. to 12 p.m.

Also, during the IFT Annual Meeting a number of other technical papers on honey will be delivered, including “in vitro and ex vivo antioxidant effect of honey,” “antioxidant properties of mead,” “antimicrobial activity of honey against food pathogens and food spoilage microorganisms,” and several others.

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Sweet potato syrup produced. A sweet potato based sweetener/syrup has been developed by Tuskegee University, Tuskegee, Ala. Two formulations were used: one utilized a-amylase, glucoamylase, and sweet potato roots as a substrate, while the other varied by substituting sweet potato roots with sweet potato starch. The sweet potato syrup that was produced can be used on pancakes, in icings, teas, and other recipes. In addition, it can be isomerized intohigh fructose syrups, and used as a fructose source for diabetic products. Paper 15F-2, Sunday, 8:30 a.m. to 12 p.m

Pizza-flavored meal replacement bar created. A savory meal replacement bar was developed by Arthur D. Little. Traditionally, meal replacement bars are sweet and used to replace full meals or as part of a weight-loss system with other sweet components. However, since many consumers crave savory tastes, there may be opportunities to create a savory meal replacement bar.

The objective of this study was to create a fortified meal-replacement bar with a 40% fat, 30% protein, and 30% carbohydrate nutritional content, and to develop a balanced savory (pizza) flavor system while suppressing the sweet flavor that is prevalent in the bar’s ingredients. Although sweet suppression is a challenge in developing a savory bar, it was accomplished through experimental design techniques. The sweetness level is statistically significantly less than other meal replacement bars with equivalent flavor quality. Paper 89-1, Tuesday, 2:35 p.m. to 2:50 p.m.

The introduction of new flavors, especially in culinary applications, has played an important part at previous IFT Food Expos. Frequently, these flavors are tailored around the specific locations of the Annual Meeting. Remember the “jazzy” flavors last year in New Orleans? Or the Texas BBQ flavors of a couple of years ago?

Well, this year is no different, as many of the flavors reflect the tastes of California and the West Coast. Don’t be surprised to see the emergence of Pan Asian flavors and their accompaniment with foods such as sushi, rice, and pasta, as well as poultry, meat, seafoods, and vegetables.

Also, California has a strong Hispanic element and some of these flavors will have a spicier, hotter quality, possibly changing the way we perceive some foods/ingredients such as cheeses, beverages, snacks, and desserts.

And, of course, California is the home of a lot of dairy—and dairy research facilities— and we’ll likely see new flavor developments in the areas of ice cream, yogurts, and other dairy foods.

Flavors for vegetarian foods will also be on the rise.

Whether it’s pizza, salmon, smoothies, pesto bread, or Asian sauces, think “California” and you’ll be in for a flavorful and exciting experience, as well as a healthful one.

Robust roast flavor will make debut. A particularly robust roast flavor (See photo) will be unveiled by Kraft Food Ingredients, 8000 Horizon Center Blvd., Memphis, TN 38111 (phone 901-381-6500; fax 901-381-6525). Called CharRoast™, it offers food manufacturers a distinctive slow-roasted profile and more development advantages than traditional roast flavor.

The flavor is said to have a distinctive brown, fatty, slightly sweet roast flavor profile with a slight chargrill flavor. That extra flavor dimension, with very low color, provides more development flexibility and application versatility.

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According to the manufacturer, the flavor won’t discolor white meat, such as chicken, turkey, and pork. At a usage level of 1%, it can go a long way toward distinguishing a variety of food products.

The flavor will be part of the Flavors of Cooking™ line. Kraft Food Ingredients, Booth 2120

Red, white, and blue flavors. Flavors for All-American Foods will be the theme highlighted this year by David Michael & Co., 10801 Decatur Rd., Philadelphia, PA 19154 (phone 215-632-3100; fax 215-637-3920; The menu features a meat loaf with a side of mashed potatoes, an innovative cola float, and one of the company’s newest creations—a red, white, and blue frozen dessert. David Michael & Co., Booth 2505

Flavors of Pan Asian cuisine with American twist will be showcased. The authentic flavors of Pan Asian cuisine with an added American twist will be showcased by Griffith Laboratories, 1 Griffith Center, Alsip, IL 60803 (phone 708-239-2402; fax 708-389-4055;

The Griffith Culinary Technovation team has teamed up with the Griffith family of companies in Asia to bring the aromas, tastes, and textures of cuisines from Thailand, Singapore, Vietnam, and Malaysia. Traditionally, these flavors have not been readily available in processed products. Featured at the Expo are Bombay Spice Chicken, Plum Ginger Sauce, Island Miso Sauce, and Pan Asian Lemongrass Encrusted Salmon. Griffith Laboratories, Booth 4530

Concepts using seasonings. Kerry Seasonings, a business group of Kerry, Inc., 100 E. Grand Ave., Beloit, WI 53511-6109 (phone 608-363-1200;, will feature product ideas that demonstrate the company’s expertise and range of seasoning technologies and formulation capabilities for prepared food applications. Attendees will be able to experience products with flavorful seasoning blends designed for rice, pasta, sauces, meats, and other prepared food applications. Kerry Seasonings, Booth 4120

Flavors highlighted in soy and other applications. New flavoring systems, additions to the Savory Plus™ line, will be introduced by Ottens Flavors, 7800 Holstein, Philadelphia, PA 19153 (phone 215-365-7800; fax 215-365-7801; Natural Vegetarian Chicken Flavor in a soy-based nugget and a new-generation Natural Beef Flavor in a mini-burger will be featured. The flavors are kosher pareve and demonstrate next-generation technology and enhancements in flavor manufacture. The applications will be served with trendy flavored condiments. Also shown will be a fortified yogurt and fruit-based beverage, flavored with new Natural Bamba Berry, and novel flavored milk and dark chocolate truffles. Ottens Flavors, Booth 2528

Flavors for fitness and fun. New flavors and masking agents for fitness and fun will be this year’s booth theme of Virginia Dare, 882 Third Ave., Brooklyn, NY 11232 (phone 718-788-1776; fax 718-768-3978; For “fitness,” the company will feature new natural flavors and masking agents in nutritional bars and beverages. For “fun,” many new dessert-type flavors for use in soft-serve mini-cones will be highlighted. Granitas, juice drinks, and flavored teas will also be available for sampling. Virginia Dare, Booth 6505

Flavors for fried foods. A new line of flavors for use in fried foods has been developed by Wild Flavors, Inc., 1261 Pacific Ave., Erlanger, KY 41018-1260 (phone 888-945-3352; fax 800-565-9453; The fry-stable flavors are dry and available in natural, natural & artificial, and artificial versions. Flavors include Garlic, Spicy Garlic, Rosemary, Tequila Lime, Black Pepper, Dill, Butter, Sauteed Onion, Non-Allergen Peanut, Smoky Chipotle, Jalapeno Pepper, and Flavor Enhancer. Wild Flavors, Booth 4100

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Coffee extract available. Organic coffee extract for use in ice creams, yogurts, ice cappuccinos, baked goods, and other applications will be introduced by Autocrat, Inc., 10 Blackstone Valley Place, Lincoln, RI 02865 (phone 401-333-3300; fax 401-333-3719). The product is said to provide a fresh coffee taste with no burnt or off flavors. It is extracted using highquality organic beans. Autocrat, Inc., Booth 7900

Hotter Pepper Paste introduced. New Pepper Paste, marketed under the Tabasco® brand, is available from Tabasco Brands/McIlhenny Co., Hwy. 329, Avery Island, LA 70513 (phone 337-983-0748; fax 337-983-2478;

The wet product has the consistency of tomato paste and a Scoville rating of about 30,000 SHU—six times hotter than its liquid counterpart. This product also has less vinegar content than the traditional pepper sauce. Highlighted at the show will be “off-the-wall” desserts for attendees. Tabasco Brands/McIlhenny Co., Booth 3735

Combinations of seasonings create new flavorful sauces and marinades. A new line of sauces and marinades have been introduced by Chef Paul Prudhomme’s Magic Seasoning Blends, P.O. Box 23342, New Orleans, LA 70183-0342 (phone 504-731-3590; fax 504-731-3576;

Products include San Francisco Teriyaki (a blend of traditional Asian flavors of soy and ginger with the American flavors of apple cider vinegar and molasses), Southwest Chipotle (a combination of seven different chiles blended with the natural flavors of tangerine, papaya, and lemon), California Sun Dried Tomato (a blend of the essences of sun-dried tomato, orange peel, and papaya nectar), and Louisiana Red Pepper (a blend of cayenne pepper sauce, garlic apple cider vinegar, citrus peels, and many other rich accents).

These sauces and marinades may be used on poultry, meat, and seafood; can be added to gravies, soups, and salsas; and can replace steak sauce or ketchup. Chef Paul Prudhomme’s Magic Seasoning Blends, Booth 8917

Specialty denatured spirits offered. A new line of denatured distilled spirits for use in marinades, sauces, dressings, ice cream flavorings, entrees, and beverages will be available from Todhunter International, Inc., 222 Lakeview Ave., Suite 1500, West Palm Beach, FL 33402 (phone 561-655-8977; fax 561-655-9718). Products highlighted include Soy Sauce Flavored Rum, Salted Light Rum, Salted Kentucky Straight Bourbon Whiskey, Salted White Tequila, Salted French Brandy, Non-Alcoholic Triple Sec, and Salted Vodka. Todhunter International, Inc., Booth 4541

Problem-solving enzyme introduced for soups and sauces. Alcalase® AF FG, an improved version of Alcalase especially for producers of yeast extract, will be introduced by Novozymes, 77 Perry Chapel Church Rd., P.O. Box 576, Franklinton, NC 27525 (phone 919-494-3000; fax 919-494-3485;

The enzyme does not contain any amylase side activity. If thermostable amylases are still present in the final yeast extract, they can present problems when the extract is mixed into soups and sauces. The amylase will degrade starch, making the soups and sauces thinner. This problem can be avoided with the enzyme. Novozymes, Booth 4900

Seasonings highlight new flavor profiles. A variety of seasonings demonstrating exciting new flavor profiles will be showcased by Elite Spice Inc., 7151 Montevideo Rd., Jessup, MD 20794 (phone 410-796-1900; fax 410-379-6933). The seasonings have potential use in sauces, salad dressings, meat and poultry products, seafood, dairy products, baked goods, pizza, and processed/frozen foods. Elite Spice, Inc., Booth 1624 

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Sushi and flavored rice highlight flavors. Flavors in a variety of applications will be highlighted by Metarom USA, Inc., 150 Dorset St., Ste. 199, South Burlington, VT 05403-6256 (phone 888-882-5555; fax 450-375-7953). Prototypes shown include Vegetarian sushi-type dipped into a flavored soy sauce, flavored rice, cherry in a dark chocolate dip, and a nutraceutical drink. Metarom USA, Booth 5100 

Flavor & Fragrances catalog provided. More than 1,500 aroma raw materials for flavor formulation will be promoted by Sigma-Aldrich Flavors & Fragrances, Division of Sigma-Aldrich Fine Chemical, 1001W. St. Paul Ave., Milwaukee, WI 53233 (phone 414-273-3850; fax 414-273-5793;

A copy of the company’s Flavors & Fragrances catalog will be available, providing an overview of services and product descriptions with both physical and organoleptic properties presented. Sigma-Aldrich Flavors & Fragrances, Booth 5508

Organic savory flavors featured. A line of organic certified savory flavors has been developed by Flavor and Food Ingredients, 256 Lackland Dr. E., Middlesex, NJ 08846 (phone 800-352-8675; fax 732-805-1994). The flavors include liquid and dry beef, chicken, vegetable, vegetarian, butter, and char/ roasted. The natural flavors offer high quality and taste. Attendees will be able to sample these flavors at the booth. Flavor and Food Ingredients, Booth 2703

Applications highlighting dairy flavors. Applications showcasing dairy flavor expertise will be demonstrated by Edlong Flavors, 225 Scott St., Elk Grove Village, IL 60007 (phone 847-439-9230; fax 847-439-0053; fax 847-439-0053;

Products featured include a non-dairy Primavera Cream Soup (shown with an unflavored control for comparison), Thai Shrimp Cakes on Sugar Canes with an Orange Jalapeño Sweet and Sour Dipping sauce, Mini-Corn Crust Pizzas, and Sun-Dried Tomato Pesto Bread served with garlic oil and grated Parmigiana-Reggiano cheese. Orange Bundt cake bites filled with chocolate cream will complete the presentation.

The company specializes in highly concentrated dairy flavors that can withstand heat and are suitable for cost-reduction projects in which keeping the same flavor profile is essential.

Also shown will be Natural Cheese Flavor #1041KNW, a water and oil dispersible, kosher, dairy-certified powder. The cheddar profile has savory, salty, and yeasty notes upfront, and then finishes off mildly with Muenster and Brick white cheese backnotes for a smooth dairy character. Suggested usage levels range from 0.25% to 1.15%. Edlong Flavors, Booth 4738

The appearance of a food or beverage product can be enhanced in a number of ways. Colors, for example, quickly come to mind.

Studies are continuing to look at the benefits of natural colors and the sources from which they are derived, particularly fruits and vegetables. Blends of natural colors are being customized that take into consideration a number of factors, such as product pH, heat, processing, packaging, and kosher requirements. Caramel colors, which offer a wide range of different shades, are seeing expanded uses, including blends for seasonings and retail products for consumers at home.

We’ll be seeing a variety of innovative delivery systems that will provide foods with color, flavored pieces, and other “lookin’ good” ingredients. State-of-the art technologies ensure that these ingredients will not bleed in the application and will retain their shape through processes such as baking.

New glazing agents are being developed that provide products with a high sheen and stability through manufacturing and storage. Hydrocolloid systems can improve dough handling and provide a desirable appearance and other benefits.

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Shortenings can improve appearance of bakery products (See photo on p. 48.). Coating systems, especially for meat, poultry, and seafood are creating new possibilities.

And flavors, such as liquid smoke, can create grill marks that look like the real thing.

Looking marvelous will be a key goal at this year’s Annual Meeting.

Coating systems enhance appearance. Kerry Coatings, a business group of Kerry, Inc., will demonstrate the fun and innovation it brings to coated foods through unique, new coatings technologies. Attendees can try products with a Caraway Seed Breader; a Circus Breader with colorful extruded cereal particulates; and a revolutionary coating system that protects particulates within breaders, doesn’t appear fried, and enhances the appearance of the product. Kerry Coatings, Booth 4320

Creating grill marks. A new way to create grill marks using a liquid smoke called CharSol VSA™ will be demonstrated by Red Arrow Products Co. LLC, P.O. Box 1537, Manitowoc, WI (phone 920-683-5500; fax 920-683-5524;

The product has flavoring components carefully optimized, allowing processors to achieve their browning target (grill marks) without overpowering smoke taste. Red Arrow Products Co. LLC, Booth 6110

New natural colors are derived from fruits and vegetables. Natural food colors derived from fresh fruits and vegetables will be introduced under the Exberry® name by GNT USA, Inc., 660 White Plains Rd., Tarrytown, NY 10591 (phone 914-524-0600; fax 914-524-0681).

Shade Bordeaux is a new product that was developed as a replacement for Grape Skin Exact. It impart a grapepurple color and may be used in a variety of applications, including fruit preparations, fruit/flavor inclusions, bakery bits, sugar confections, yogurts, smoothies, ice cream, gelatin desserts, and most soft drinks. The product is water-soluble with improved stability characteristics. Furthermore, it will not brown or precipitate with time, making it suitable for beverages. Because of its concentration, the colorant requires lower dosage levels, and its color hue and strength is standardized.

Shade Mango Yellow derives its coloring principle from fruits and vegetables,and offers variegated gradations of yellows, oranges, and light reds, independent of pH. It can be used in many multicomponent viscous food systems without bleeding, color separation, or visible color loss due to pasteurization of the final product. It is a suitable replacement for annatto, and may be used in cheeses, yogurts, and other lipid-based dairy products. GNT USA, Inc., Booth 4538

Delivery system provides flavors and colors. A lipid-based flavor delivery system called Betrflakes will be featured by Loders Croklaan, 24708 W. Durkee Rd., Channahon, IL 60410-5249 (phone 815-730-5200; fax 815-730-5202; Made by encapsulation technology, the ingredient allows product developers to easily and quickly add intense, localized bursts of flavor and color to breads, muffins, cookies, and other bakery items. The technology concentrates the flavor/color particulates, allowing them to survive the baking process without losing intensity, texture, or consistency. Flavors available include peach, strawberry, banana, blueberry, and others. Also savory flavors for bakery applications are available. Loders Croklaan, Booth 2500

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Innovative applications for caramel color showcased. Consistent color in dry ingredient blends and the extension of caramel color to cocoa are two applications highlighted by D.D. Williamson & Co., Inc., 1901 Payne St., Louisville, KY 40206 (phone 502-895-2438; fax 502-895-7381;

New products showcased at the show include an oil-dispersible caramel blend for seasonings, a retail caramel color for the discerning home chef, a sugar & cinnamon blend, caramelized liquids, and a cocoa extender. D.D. Williamson & Co., Inc., Booth 3417

Flavored pieces offer chewy texture in baked goods. Chewy flavored pieces for use in baked goods and other products will be introduced by Nuvex Ingredients, Inc., P.O. Box 158, Blue Earth, MN 56013 (phone 507-526- 7575; fax 507-526-2838;

Called NuChews, the ingredient is produced by a patent-pending technology which allows it to have a low water activity and retain its shape through baking. Flavors, colors, and sizes can be customized to meet the customer’s needs.

According to the manufacturer, the flavored pieces can work well in baked goods where their flavor and soft texture stand out. Furthermore, they do not brown and are heat stable. In bakery mixes, their bright color do not bleed. They are heat-stable, shelf-stable in dry blends and in intermediate moisture products.

The flavored pieces are available in a variety of shapes such as stars, circles, and nuggets. Flavors include butterscotch, blueberry, caramel, cherry, chocolate, cranberry, cream cheese, lemon, marshmallow, milk, orange, raspberry, strawberry, vanilla, and yogurt.

In addition, the flavored pieces are nutritious—they can be customized with high levels of real fruit, protein, vitamins, calcium, and other nutrients.

Other applications for these ingredients include hot and cold cereals, ice cream, and bars. Nuvex, Booth 4742

Natural color blends available. Natural color blends are formulated by ColorMaker, 3345 E. Miraloma Ave., Ste. 131, Anaheim, CA 92806 (phone 714- 572-0444; fax 714-572-0999; Blends include annatto, beet juice, beta-carotene, caramel, carmine, grape juice, grape skin extract, paprika, purple carrot, red cabbage, saffron, spinach, or turmeric. The formulation of these blends take into consideration a variety of factors, including product pH, heat processing, packaging, shelf-life, and kosher requirements. Potential applications include pasta and tortillas, soy products, and nutritional beverages. ColorMaker, Booth 3417

Base improves shelf life and quality of icings and glazes. A freeze-thaw stable icing and glaze base has been developed by Taste Technologies, 3600 Chamberlain Lane #618, Louisville, KY 40241 (phone 502-423-9444).

The product is said to utilize a special emulsifier system combined with a specific blend of hydrogenated and unsaturated vegetable oil. The emulsifiers and oil in the product perform synergistically to immobilize and bind moisture, fat, and sugar in bakery items, consequently enhancing the ambient and frozen and thawed shelf life of iced and glazed bakery desserts.

According to the manufacturer, the product is cold water soluble and can be easily incorporated into the icing. Test results show that a usage level of 5–10% in the icing improves the shelf life of iced dessert up to 200%. The product is reportedly effective without the use of typical glaze stabilizers, gums, hydrocolloids, or starches.

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Furthermore, the product reduces cracking and weeping and also adds an attractive sheen to any iced dessert. Drying time is greatly reduced after applying icing and products can be handled and packaged sooner.

A one-year study in a wholesale bakery showed that the product notably stabilized a glazed donut subjected to many formula variations and diverse manufacturing, handling, and storage conditions.

Ingredients in the product include water, soybean oil, partially hydrogenated soybean oil, cane sugar, propylene glycol monostearate, propylene glycol, maltodextrin, mono- and diglycerides, and acetylated monoglycerides.

Benefits of the product and sample formulations using the base will be discussed at New Products & Technologies: Ingredients Session 45. Paper 45-11, Monday, 11:30 a.m. to 11:45 a.m.

Extensive range of caramel colors highlighted. A wide spectrum of liquid and powdered caramel colors are available from Sethness Products Co., 3422 W. Touhy Ave., Chicago, IL 60645-2717 (phone 847-329-2080; fax 847-329-2090; Colors range from light yellows to reddish-browns to the darkest browns. Applications demonstrating these colors will be highlighted. Sethness Products Co., Booth 5205

Bake-stable caramel pieces highlighted. A new flavored caramel and new caramel pastes for specific bakery and dairy applications will be introduced by SuCrest GmbH, Neckarstrasse 9, 65239 Hochheim am Main, Germany +49-0- 6146-820120; fax +49-0-6146-820166). Also presented will be bake-stable caramel pieces in muffins, cookies, and croissant dough.

The company is a manufacturer of semi-finished products for the ice cream, bakery chocolate, candy, cereals, and snack industries. SuCrest GmbH, Booth 2108

Reduced-trans shortenings deliver comparable performance to conventional versions. Bakery shortenings which are reduced in saturated and trans fatty acid content while delivering the finished product attributes expected by the consumer have been developed by Bunge Foods, 725 N. Kinzie Ave., Bradley, IL 60915 (phone 815-937-8152; fax 815-939-4289;

Two new products introduced by the company are a reduced trans all purpose shortening (All-Purpose LT) and a reduced trans cake and icing shortening (Cake & Icing LT). The shortenings, which offer an alternative formulation strategy for food manufacturers, are said to provide a reduction in trans fatty acidsof approximately 80% relative to conventional solid shortenings. The sum of trans plus saturates is reportedly reduced by greater than 33%.

Furthermore, according to the manufacturer, applications testing results in cookies, biscuits, cakes, and icings demonstrate that the reduced trans shortenings deliver comparable performance to conventional solid bakery shortenings. Both shortenings provide a trans reduction with a minimal impact to a bakery product’s ingredient statement.

The shortenings function as a “drop in” to most food manufacturer’s formulations.

Shortenings perform important functions in bakery products. Solid shortenings, in particular, are valued for their special ability to enhance gas cell retention in cake batters, contribute to flaky pie crust development, and effectively create aerated icings.

In November1999, the Food and Drug Administration proposed a rule to require listing the amount of trans fatty acids on nutrition facts panels. Research has shown that the consumption of trans fatty acids may contribute to coronary heart disease.

The characteristics, functionality, and potential health benefits of these reduced trans shortenings in bakery products will be described by a company representative at New Products & Technologies: Ingredients, Session 45. Paper 45-1, Monday, 9:00 a.m. to 9:15 a.m., and Bunge Foods, Booth 2906.

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Hydrocolloids improve shelf life and moisture retention of shelf-stable bagels. Hydrocolloid systems for improving shelf life and moisture retention of shelf-stable bagels are formulated by Rhodia Inc., Prepared Food Group, 259 Prospect Plains Rd., Cranbury, NJ 08512 (phone 609-860-4586; fax 609-860-0357;

Some ingredients that have been added to the bagel to increase shelf life have detrimentally affected the texture of the bagel, making it too soft or gummy. The introduced ingredient systems called Meyprogen MS have been specifically developed to avoid these undesirable affects while delivering the needed increase in shelf life.

In addition to increased shelf life, the systems are said to improve dough handling and provide pleasing sheen to the crust of the bagel.

The ingredient systems are described as functionally enhanced hydrocolloid systems formulated with combinations of specially processed xanthan, guar, and locust bean gum developed by the company’s research and development teams in the United States and Europe. The systems will promote the even distribution and absorption of moisture in the dough, improving volume and texture while binding water in the dough matrix.

The systems are customized to provide the functionality needed to achieve the desired characteristics in a variety of bakery and other food products. Rhodia, Booth 5715

Customized color preparations will be focused on. Special color preparations customized to meet individual needs will be focused on by Dinesen Trading Co.Inc., 815 Sunset Rd., Port Washington, WI 53074 (phone 262-268-7272; fax 262-268-7271; 

Featured products will include an oil-soluble annatto color, DDM-15, of 1.5% bixin completely dissolved in oil. The product will readily blend into oil and fat and is a natural alternative to the synthetic carotenoids on the market.

Other special products are the paprika ratio-1 and the paprika oleoresin containing a high fraction of yellow pigments. Dinesen Trading Co., Booth 6345

Whether you’re talking about Hispanic, Asian, or traditional American cuisines, meat and poultry play an important part. Considering their popularity in these dishes, it isn’t too surprising to find a wide range of innovative ingredients for use in meat and poultry products. (See photo.) These developments can include coatings, new flavor options, ways to improve texture and appearance, use of soybased ingredients for functionality and health, fat-replacing alternatives, ingredients that add food safety, and use of antioxidant blends to improve quality.

Making their debut at this year’s IFT Annual Meeting & Food Expo are chicken and turkey protein ingredients, new poultry fat and broth powders, new beef pastes, kosher chicken bases, and new phosphate developments.

Furthermore, recent research on the antioxidant and antimicrobial properties of dried plums in meat and poultry products will be provided, an enzyme which has the ability to cross-link proteins in red meat and poultry and improve their texture will be featured, and increasing food safety by incorporating lactic acid or derivatives will be discussed.

And to end this meaty selection, here’s an interesting innovative idea: a hamburger nugget containing a mix of turkey and beef.

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Protein ingredients provide poultry flavor and functionality benefits. Protein ingredients—chicken and turkey flavors processed from fresh poultry skins—willbe introduced by Proliant, Inc., 2325 N. Loop Dr., Ames, IA 50010 (phone 515- 296-7100; fax 515-296-7110;

These collagen proteins, when added to a poultry system, are capable of binding fat, moisture, and other components. When cooked, they impart a meat-like texture. The protein matrix stabilizes the structure in finished meat products by immobilizing the free water and preventing moisture losses during heat processing and storage.

According to the manufacturer, in fully cooked poultry products such as buffalo wings or chicken breast fillet, chicken collagen used at 1% increased cooked yield by 5.2% and 3.2%, respectively, over the control and achieved a 40% reduction in tumbling time. In fresh chicken and turkey breakfast sausage,poultry collagen used at a level of 1% increased cook yields by 4% and 1.5% over the control, respectively. In a smoked turkey sausage, when a portion of the meat block was replaced with 1% turkey collagen and 4% water, cook yields were increased, texture was maintained, and purge was reduced.

In addition to being good emulsion stabilizers with excellent water-binding capabilities, the protein ingredients also provide a variety of additional benefits. They are said to provide a desirable mild flavor of chicken or poultry. They can improve the organoleptic characteristics of the finished product, and do not impart off-flavors or bitter characteristics. They form thermal reversible gels, and are stable at high heat and pressure.

Potential applications include processed meat emulsions, course ground sausages, fermented sausages, chopped and formed hams, battered/breaded poultry, poultry marinades, turkey nuggets, and turkey patties. In addition, the protein ingredients are suitable for use in the development of next-generation meat products. The easy-to-use powdered proteins are USDA approved for use in standard of identity processed meat and poultry products where they can be labeled as “chicken flavor” (contains chicken skin) or “turkey flavor” (contains turkey skin).

The products are marketed under the names Proliant C5501 (chicken flavor) and Proliant T5501 (turkey flavor). The chicken flavor contains 70–77% protein and 21–25% fat, while the turkey flavor has 77.3% protein and 20.1% fat.

The company will describe the product characteristics of the protein ingredients and their application in poultry-based products at New Products & Technologies: Ingredients, Session 45. Paper 45-10, Monday, 11:15 a.m. to 11:30 a.m.

New poultry fat and broth powders make debut. New varieties of fat and broth powders offering varying degrees of flavor and mouthfeel will be introduced by International Dehydrated Foods, Inc., P.O. Box 10347, Springfield, MO 65808 (phone 417-881-7820; fax 417-881-7274; www.

Products highlighted include a new agglomerated Chicken Broth (3542) which provides a balanced, savory, meaty flavor profile and an agglomerated Turkey Broth/Fat Powder (7406) which imparts a smooth creamy mouthfeel and a rich intense turkey flavor. Applications for these products cover a broad range, such as sauces, gravies, noodles, rice seasonings, marinades, and pot pies.

Also, available for food technologists, food scientists, and culinologists, is the latest version of the company’s Culinary Creations, a booklet featuring formulas/ recipes using these ingredients and others that will help the customer get from concept to the consumer in a timely and cost-effective fashion. International Dehydrated Foods, Inc., Booth 6810

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French sauces introduced. A line of Classic French Sauces and Stocks in concentrated form for meat and poultry applications will be introduced by Ariake USA, Inc., 8 Corporate Dr., Orangeburg, NY 10962 (phone 888-201-5885). The line of products includes Demi-Glace de Veau, Demi-Glace de Vollaille, Fond de Hommard, Sauce L’American, and many others. The company has the capability to produce commercial quantities made with classic and traditional culinary techniques as an extension to its line of stocks, meat and poultry extracts flavorings, and food bases. Ariake USA, Booth 6830

Meat and poultry flavors lend roasted or grilled taste. Flavor innovations in a variety of culinary meat dishes will be highlighted by Red Arrow Products Co. LLC, P.O. Box 1537, Manitowoc, WI 54221-1537 (phone 920-683-5500; fax 920-683-5524;

The following flavors will be showcased:

Roastin’ 1019™ is a new roasted turkey flavor that provides a rich meaty turkey note with a subtle roasted turkey skin flavor. This oil-based product lends items the flavor as if they were made with the pan drippings of a Thanksgiving turkey. Roastin’ 1019, a dry product in the line, lends a roasted chicken note, with a mild, yet distinctive grilled taste. This product creates a rich meaty note, while adding a subtle grill flavor. Also available in this line is Roastin’ 2002, an oil-based product.

Grill Scraping Flavor 1051™ provides a rich, ashy grill-seared note. This dry product works well in various flavor systems to create a balanced taste while adding a “seared over an open fire note.”

Grillin’ GB is a chargrilled flavor that blends a subtle grilled taste with a mesquite smoke flavor in a dry powder form. Red Arrow Products Co., LLC., Booth 6110

New beef pastes make their debut. New beef pastes have been added to a line of meat stocks and broths by Hormel Foods Specialty Products, a division of Hormel Foods Corp., 1 Hormel Place, Austin, MN 55912-3680 (phone 800-956-0399; fax 507-437-5120;

Marketed under the name Building Blocks® B11 and B13, the meat pastes are said to bring out the most desirable flavor in food products, while reducing dependence on imported beef extracts.

In addition to the new beef pastes, other products highlighted include meat stocks and broths; toppings and other meat ingredients; specialty fats (chicken, turkey, beef, and bacon); meat, poultry, and vegetable flavors and seasonings; and other products.

Applications for these ingredients, including the newly introduced beef pastes, include soups, sauces, gravies, pot pies, seasonings, stews, frozen entrees, and other products requiring a meat flavor notes. Hormel Specialty Products, Booth 1729

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Kosher chicken bases among new products unveiled. Innovative bases and marinades in new product prototypes will be highlighted by Eatem Foods, 1829 Gallagher Dr., Vineland, NJ 08360 (phone 609-692-1663; fax 609-692-0847;

Two new kosher bases are showcased. Low Sodium Chicken Base has a low sodium content and gives real chicken flavor to healthy kosher food products. Chicken Base for Passover, which has a regular sodium content and was introduced in 2001, was awarded first runner-up for best new foodservice product of the year at KosherFest, the largest show specifically for kosher food products.

Organic bases in savory applications will also be a central focus of the show.

Marinade bases demonstrated in vacuum tumble applications will show the innovative flavoring capabilities of the bases with additional flavor nuances— roasted, rotisserie, grilled, or sauteed.

A team of research chefs, flavorists, and sales personnel will be on hand to provide information and support service. Eatem Foods, Booth 5729

Yeast extracts provide beef or chicken flavor. Yeast extracts will be highlighted by Levapan SA, Calle 153 #191-26, Bogotá, Colombia ( Products include Levamex, a new yeast extract-based chicken broth flavor; Chicken Flavorin, a yeast-extract-based chicken broth flavor; and Beef Flavorin, a yeast-extract-based beef flavor. Applications include frozen entrees, sauces, seasonings, soups, bouillon, snacks, gravies, and many other foods. Yeast extracts are natural flavor enhancers and flavorings, high in proteins, vitamins, and micronutrients. Levapan SA, Booth 4643

Enzyme cross-links proteins. An enzyme which has the ability to cross-link proteins in red meat, poultry, and seafood, will be featured by Ajinomoto USA, Inc., Country Club Plaza West, 115 Century Rd., Paramus, NJ 07652 (phone 800-456- 4666; fax 201-261-6871; Called Activa #8482 TG, the transglutaminase offers a broad range of functionality which can add value to a broad range of meat products. Ajinomoto USA, Inc., Booth 2928

Lactates help increase food safety. Safety enhancement for meat and poultry products will be focused on by Purac America, 111 Barclay Blvd., Lincolnshire, IL 60069 (phone 847-634-6330; fax 847-634-1992; The company manufactures lactic acid and derivatives such as potassium or calcium lactate which are suitable for increasing the safety of such applications.

Food safety continues to be a major issue for the food industry. The increased safety of food products by incorporating lactic acid or derivatives will be a major topic discussed by company representatives. The effect of lactates on pathogens will be further described in available literature.

Also highlighted at the show are magnesium lactate and potassium lactate, which have self-affirmed GRAS status, as nutrients in food and dietary supplements. Purac America, Booth 4110

Studies show antioxidant/antimicrobial properties of dried plums. Recent research on the antioxidant and antimicrobial properties of dried plums in meat and poultry products will be provided by California Dried Plum Board, 3841 N. Freeway Blvd., Suite 120, Sacramento, CA 95834 (phone 916-565-6232; fax 916- 565-6237;

Studies conducted by Texas A&M University have shown that the ingredient is as effective as commonly used synthetic antioxidants BHA/BHT in combating lipid oxidation or warmed-over flavor in cooked meats. Furthermore, researchers at Kansas State University have shown its effectiveness in killing virulent pathogens in ground meats. California Dried Plum Board, Booth 2939

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New phosphate developments will hit the right notes. A new high-performance phosphate product introduced to the meat and poultry industries will be highlighted by Astaris Food Phosphates, 622 Emerson Ste., St. Louis, MO 63141 (phone 800-244-6169; fax 314-674-7005;

Other phosphate developments include a new leavening system for the tortilla segment and a leavening product (Levn-Lite®) for frozen and refrigerated dough. 

The booth will also feature an acoustic guitarist playing a Southwest-inspired selection. Astaris, Booth 1914 

Hamburger nugget containing a mix of turkey and beef. A new bite sized beef-turkey nugget was developed by the Louisiana State University. Many new processed meat products are introduced into the U.S. market annually. However, according to the researchers, fresh mixed ground beef and turkey has not been sold commercially in any form. The study was conducted to develop a new bite-size “hamburger” nugget and to identify quality attribute driving consumer preference, acceptance, and market potential of this product. The nugget containing 30% turkey was found to be acceptable and has market potential. Paper 15F-11, Sunday 8:30 a.m. to 12 p.m.

Providing evidence about the positive role of fruit and vegetable consumption in the prevention of chronic diseases, current data encourages consumers to change their dietary behaviors and eat more fruits and vegetables to obtain antioxidants and other valuable nutrients. In light of these facts, a variety of innovative ways are being developed that can help the consumer get the recommended daily servings of fruits and vegetables in food and beverages.

For example, specially concentrated fruit and vegetable extracts with standardized levels of phytochemicals have been developed which may be used in dairy products, beverages, and other foods. (See photo). Fruits can be infused with a variety of flavors to make them more interesting. Or dried to provide a cool refreshing snack. Products introduced this year include cinnamon-coated sweetened dried cranberries and dried cantaloupe chunks.

In addition to their health benefits, fruits and vegetables offer numerous functionality benefits, including their use as a natural sweetener, a colorant, a preservative, and a flavor enhancer. Studies, in particular, are looking at their use in precooked meat systems to prevent lipid oxidation. A freeze-dried prune powder may be used as a substitute for butter or other fat. And the emulsification properties of a grape seed extract are being explored.

Prune powder added to freeze-dried line. A freeze-dried prune fruit powder has been added to the Crystals™ line of fruit and vegetable powders by Crystals International, Inc., 600 W. M.L. King Jr. Blvd., Plant City, FL 33566-5117 (phone 813-754-2691; fax 813-757-6060;

The new addition derived from prune may be used as a natural sweetener, a colorant, a preservative, and a flavor enhancer. It is suitable for use in bakery products such as cakes, muffins, cookies, and pies; chicken, pork, and pasta dishes; stuffings and salads; beverages such as smoothies; health bars; and glazes.

Because of the high antioxidant capacity of prune and its high nutritional content of fiber, iron, potassium, and vitamins A and C, the powder is especially suited for health food applications. Substituting prune for butter or other fat is reported to reduce cholesterol to zero and calories by up to 30%. Furthermore, documented findings also indicate that mixing prune with raw meat can minimize the risk of E. coli bacteria.

Samples of this product will be displayed and information provided on its nutrient profile, flavor, color, and ease of use.

Other new freeze-dried fruit powders highlighted include guava and papaya.Crystals International, Inc., Booth 5600

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Oregon caneberries provide nutraceutical benefits. The nutraceutical benefits of Oregon caneberries will be outlined by The Oregon Raspberry and Blackberry Commission, 712 NW 4th St., Corvallis, OR 97330 (phone 541-758-4043; fax 541-758-4553; The organization represents more than 500 growers of red raspberries, black raspberries, Marionberries,Boysenberries, and blackberries.

Oregon caneberries are said to be high in health-giving phytochemicals and antioxidants including vitamin C, ellagic acid, quercitin, catechins, phytoestrogens, and fiber.

Recent research denotes berries as extremely high in nutraceutical properties that may have the potential to control the onset and development of many of the age-related disorders such as cancer, heart disease, and loss of memory and motor skills. Human clinical trials are being conducted into the effect of ellagic acid in black raspberries on colon and esophageal cancer.

Nutraceutical information on the caneberries will be provided, with special attention paid to the black raspberry which has been shown to be exceedingly high in antioxidants and anthocyanins.

Research is also currently underway on the uses for caneberry seeds and seed oil. Preliminary research information regarding the use of caneberry seeds and seed oils in the fields of nutrition and cosmeceuticals will be presented.

Available are two of the latest brochures developed by the commission, “A Small but Mighty NutritionalForce,” and “Oregon Black Raspberry Packs a Punch.” The literature covers nutraceutical properties and includes healthy recipes.Oregon Raspberry and Blackberry Commission, Booth 3049

Dried ingredient provides robust tomato flavor. Sun-ripened dried tomatoes may be used as an ingredient in salad dressings, cheese spreads, or soup mixes. To create the product, ripe Roma tomatoes are harvested and air-dried to seal in optimum flavor. The result is a robust tomato with low moisture and no salt added. The product is available from Mooney Farms, 1220 Fortress St., Chico,CA 95973 (phone 530-899-2661; fax 530-899-7746). Mooney Farms, Booth 2012

Fruit and vegetable extracts provides phytochemicals. Specially concentrated fruit and vegetable extracts with standardized levels of phytochemicals (carotenoids and flavonoids) have been developed for use in beverages, candies, fruit-based fillings, dairy items, breads, ice cream, yogurt, cookies, snack, pasta, and nutraceutical products. Called Nutrifood®, the fruit and vegetable extracts are produced by GNT USA, Inc., 660 White Plains Rd., Tarrytown, NY 10591 (phone 914-524- 0600; fax 914-524-0681).

Produced using proprietary techniques which involve no adulteration of the raw materials, the extracts are liquid concentrates of fresh ripe fruits and vegetables that are gently processed with water to maintain their native nutrient and phytochemical contents. The liquid concentrates are said to be pleasant tasting and contain a wide spectrum and elevated amounts of carotenoids, anthocyanins, and polyphenols, as they are found in fresh fruits and vegetables. Furthermore, they are standardized to deliver consistent levels of phytochemicals without the variations associated with nature.

The extracts were designed as a new, more convenient way to get the recommended daily servings of fruits and vegetables in foods and beverages. They come in assorted varieties, as well as custom blends. The liquid format of the fruity syrups has the advantage of a convenient and flexible means of application.

According to the manufacturer, a snack item containing one of the blends, Nutrifood® Complex, would have the phytochemicals found in 10 different fruits and vegetables. Three grams of this variety deliver comparable amounts of the anthocyanins and carotenoids found in 100 g of fresh, ripe fruits and vegetables.

Three varieties—“Sunshine, Arizona Sunset, and Earth’s Harvest”—contain varied blends of standardized carotenoids from fruits and vegetables, including lutein, which is a high source of vitamin A that promotes healthy vision and aids against macular degeneration. GNT USA, Inc., Booth 4538

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Dried cantaloupe provides cool taste. Dried ripe cantaloupe chunks, marketed under the name Sonoma® Mystic Melon™, are available from Timber Crest Farms, 4791 Dry Creek Rd., Healdsburg, CA 95448 (phone 888-374-9325; fax 707-433-8255;

The convenient, non-perishable snack is said to capture the cool, refreshing taste of melon. The dried chunks are given a light wash of raw sugar and the product is available in 6-oz tubs and 20-lb bulk cases.

A second product introduced is Sonoma® Marvelous Mushrooms—sliced, air-dried mushrooms which come packaged in reusable 1-oz plastic tubs or 2.5- lb bulk packaging. Timber Crest Farms, Booth 4236

Infused fruits in a variety of flavors. An extensive line of dried and dehydrated fruits, specialty infused fruits, and vegetables will be marketed by Diversified Food Resources, LLC, 12375 Smithfield Rd., Dallas, OR 97338 (phone 503-623-8220; fax 503-623-8280;

Products highlighted include infused peach and apricot dices; infused apple and cinnamon apple dices; Razz Apples, apple dices infused with berry concentrates; organic bing cherries, blueberries, and cranberries; low-moisture colored/flavored apple flakes and nuggets; and many other varieties. These ingredientshave application in such products as bagels, baking mixes, biscotti, breads, cereals,confections, cookies, cottage cheese, dressings, energy bars sauces, trail mixes, yogurt, and other applications. Diversified Food Resources, LLC, Booth 5945

Fruits and vegetables are freeze-dried. A variety of fruit and vegetable ingredients produced by freeze-drying technology will be showcased by Oregon Freeze Dry, Inc., 525 25th Ave SW, Albany,OR 97321 (phone 541-926-6001; fax 541-812-6601; 

The company specializes in low-temperature drying of fruits and vegetables, as well as meat, poultry, seafood, and dairy products. Freeze-drying capabilities can also be applied to pharamaceuticals and nutraceuticals. Oregon Freeze Dry, Inc., Booth 4146

Health benefits of phytochemicals researched. Current research on the health benefits of phytochemicals will be the subject of a presentation by Cornell University.The paper will focus in particular on the additive and synergistic effects of phytochemicals in the regulation of gene expression, and their potential applications in functional foods. The data provide evidence about the positive role of fruit and vegetable consumption in the prevention of chronic diseases, and encourages consumers to change their dietary behaviors to obtain antioxidants from fruits and vegetables for health improvement and disease prevention. Paper 39-1, Monday, 9:00 a.m

Fig-based ingredients showcased. A number of fig-based ingredients will be showcased by California Fig Advisory Board, 3425 N. 1st St., Ste. 109, Fresno, CA 93726 (phone 559-445-5626; fax 559-224-3449; These ingredients include regular, seedless, and soft fig paste; diced figs; extruded fig products; flavored fig pieces; concentrate, and natural fruit fillings.

Also featured will be recipes, formulas, and usage ideas, nutrition profiles, fiber and antioxidant information, product specifications supplier lists, and samples. California Fig Advisory Board, Booth 1940

Functionality benefits of grape seed extract. Grape seed extract marketed under the name Activin will be highlighted by Dry Creek Nutrition, Inc., P.O. Box 3027, Modesto, CA 95353 (phone 209- 341-5696; fax 209-341-4541). The product recently received GRAS status for food and beverages.

A number of studies will be available discussing the ingredient’s functionality benefits. These includes its potential use as a food preservative and its emulsification properties. Also described will be its health benefits. Dry Creek Nutrition, Inc., Booth 5641

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Blueberry purees in precooked meat systems may prevent lipid oxidation. The effects of blueberry puree on lipid oxidation in precooked ground turkey patties was the subject of research conducted by the University of Maine.

Blueberries contain antioxidants, including anthocyanins and phenolic acids which could potentially retard the rate of lipid oxidation in precooked meats. Ground turkey undergoes lipid oxidation rapidly because of its high-unsaturated fat content. The objective of the study was to determine the effects of different blueberry purees on oxidation in ground turkey patties held in refrigerated and frozen storage over time.Overall, the researchers found that there was a significant difference for both purees compared to the control patties for TBA and hexanal. The blueberry purees retard the rate of lipid oxidation in the turkey patties, creating possibilities for their incorporation into precooked meat systems to prevent lipid oxidation. Paper 76D-3, Tuesday, 8:30 a.m. to 12 p.m.

Cinnamon cranberries introduced. Cinnamon-coated sweetened dried cranberries will be introduced by Decas Cranberry Products, Inc., 219 Main St., Wareham, MA 02571 (phone 508-295- 0147; fax 508-291-1417; Also, new and improved this year are diced and glycerated sweetened dried cranberries. Decas Cranberry Products, Booth 5838

A vanilla-flavored Coke may be in the works. In recent months, a cherry-flavored Mountain Dew and a lemon-flavored Pepsi have been introduced. Of course, not all product launches are successful. At this year’s IFT Annual Meeting & Food Expo, a special forum, technical papers, and exhibitors will share insights on how to successfully develop and market beverages. The functionality and health benefits of ingredients will play a major role in the process.

Smoothies reportedly originated on the beaches of sunny California, so it’s probably quite fitting that we’ll be seeing a variety of “healthy” beverages being highlighted at the show (See photo on p. 62). These may include a beverage base developed from rice bran, flavored soy drinks, citrus products, and the possibilities may prove endless.

Furthermore, beverages coming from different parts of the world such as Latin America, the Caribbean, South and Southeastern Asia, and China, may provide additional health benefits. And although their names may be quite unfamiliar to us today, in the future they may find a place in the mainstream market. Or their concept, combined with more traditional beverages, may begin new and exciting directions.

Of course, the final product must look and taste good, and a variety of new emulsifiers and stabilizer systems will be on hand which can help overcome functionality problems and create a desirable final product.

Here’s looking at you!

Beverage base developed from rice bran. A beverage base made from enzymatically stabilized rice bran has been developed by Ribus, Inc., 20 S. Central Ave., #106, St. Louis, MO 63105 (phone 314-727-4287; fax 314-727-1199;

Stabilized rice bran is produced through an enzymatic process using proteases to inactivate rancidity-causing enzymes inherent in the rice bran. Once treated, water-soluble components are separated from the insoluble components (for example, insoluble fiber) and silica. The resulting rice bran extract contains the water-extracted components from the protease-stabilized rice bran, including proteins, peptides, glycolipids, and fiber pentosans. 

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In its spray-dried form, the extract has been used as a processing aid (Nu-Rice) in extruded and sheeted snacks, as well as a functional ingredient (Nu-Bake), in bakery products, enhancing volume, water retention, performance, and shelf life. In its wet form, the extract may be used as a nutritious beverage base—an application introduced in January 2002.

According to the manufacturer, the rice bran-based beverage is high in naturally occurring B-vitamins, gammaoryzinol, tocopherols and tocotrienols, choline, inositol, calcium, potassium, phytosterols, and other phytoantioxidants The base can also be supplemented with vitamins A, C, and D, or other desirable nutrients.

While the beverage can stand on its own, it can be blended with soy, oats, or rice. For example, rice bran and soy proteinsare complementary, as rice bran possesses significant levels of methionine— an amino acid which soy lacks. The use of rice bran instead of brown rice as a source material can provide a significant fiber source in a low-carbohydrate drink.

The neutral pH beverage can then be colored, flavored, and aseptically processed (or spray-dried), and be promoted to such market sectors as lactose intolerant, vegan/hypoallergenic, sports supplement, weight management, and lifestyle enhancement.

The manufacturer is currently working with existing and new beverage marketers interested in a unique patented rice bran beverage base and retail ready product. The product was recently recognized for its uniqueness through the awarding of a “Value Added Agri Grant” from the State of Missouri.

The development and potential health benefits of this rice-bran-based beverage will be described at New Products & Technologies: Ingredients, Session 45. Paper 45-5, Monday, 10:00 a.m. to 10:15 a.m.

Citrus-derived cloudy emulsion overcomes problems of functionality. A special cloudy emulsion product of citrus origin was developed for beverages consisting of up to 50% fruit solids by Adumim Food Ingredients, 6 Haruvit St., Mishor Adumim 90610, Israel (phone 972-2-5353565; fax 972-2-5354187).

Called Adocloud CL-100, the new product is designed to enrich and adjust the cloudy appearance of the beverage while building a natural cloud system. In addition, the cloud stability in the final beverage is improved. Stabilization of natural colors in the final beverage is also achieved.

Previously, emulsions were often unstable thermodynamically and needed emulsifiers to improve their stability. Most cloudy emulsions were based on weighting agents, emulsifiers, and additives. Furthermore, many attempts to produce clouding agents from citrus peels and juice were said to be unsatisfactory because of poor cloud and cloud stability, or bitterness and off taste resulting from peel constituents.

According to the manufacturer, the new emulsion product consists of concentrated aqueous extract of citrus clouding components, D-limonene, and natural vitamin E. Its production is based on physical refining and concentration by evaporating of the natural cloud constituents.

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The new technology used is applied to selectively separate the natural clouding constituents present in the citrus peel. This technology is said to overcome problems encountered with “older generations” of clouding agents based on peel extracts. Special care is taken to maintain the clouding characteristics and stability throughout the process.

The product is defined as “clean label” and does not contain any emulsifiers, weighting agents, or additives. Also, no raw materials other than citrus matter are utilized. While imparting high cloudy appearance and cloud stability, the product is free from any off flavors and bitterness and is available in a wide range of usage levels.

The recommended dilution of the product is 1:250 to 1:500 in the final beverage, according to user requirements.

In an orange juice beverage of 5% juice content, the beverage specifications will require 9 g of orange concentrate (65°Brix) per liter. The product may be enriched with 2–4 g of the new emulsion product per liter. The orange concentrate and the emulsion should be preblended and homogenized, and then integrated into the final beverage formulation.

Comparative data on the application and performance of the product in soft drinks will be presented at New Products & Technologies: Ingredients, Session 45. Paper 45-4, Monday, 9:45 a.m. to 10 a.m.

Stabilizer provides excellent emulsions in citrus beverages. Stabilizer for use in still and carbonated citrus beverages, including fruit juices, will be introduced by FMC Biopolymer, 1735 Market St., Philadelphia, PA 19103 (phone 215-299-6234; fax 215-299-5809; 

Called Protanal® ester XP 3497, the starch/propylene glycol composite is said to offer excellent emulsion stability and may be used as an alternative to gum arabic or starch alone. Use of the ingredient results in very stable flavor oil emulsions, which can then be formulated into citrus-flavored or fruit-juice-based beverages.

According to the manufacturer, key benefits of the ingredient include up to 50% reduction in use level vs starch alone or gum arabic; it provides emulsion stability equivalent to systems with either gum arabic or modified starch alone; it has a cleaner flavor release than starch; and it facilitates fine oil droplet size formation during emulsion preparation to provide long-term stability. Also stable and uniform distribution of beverage cloud is especially important in clear packaging. 

Storage stability results indicate that the ingredient at a use level of 5–7% stabilizes both the beverage flavor emulsion and the subsequent finished beverage for at least three months at room temperature. FMC Biopolymer, Booth 6101

Distillates created for tea and citrus beverages. Natural tea distillates have been developed by Florida Treatt Inc., 3100 U.S. Highway 17-92 West, Haines City, FL 33845 (phone 863-421-4708; fax 863-422-5930;

Because the distillates are water white, they are suitable for clear beverages as well as ready-to-drink iced tea. Combined with other products, these distillates can also produce an entirely natural fruit tea. Black Tea Light Treattarome 9760 and Black Tea Brewed Treattarome 9761 are collected entirely from black tea and blended to achieve a consistent flavor spectrum.

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Also featured are two citrus specialities— highly volatile fractions which provide intense, well-balanced citrus notes at low doses. Applications span the full range of beverages, including soft drinks, isotonic and alcoholic drinks, and juices. Other citrus products shown include topnotes to enhance and enliven products, as well as highly concentrated citrus oils designed to add fresh, juicy character to flavor creations. Florida Treatt Inc., Booth 6335

Enzymes in fruit and vegetable juices. The use of enzymes in fruit and vegetable juice processing will be highlighted by Biocatalysts Ltd., Treforest Industrial Estate, Pontypridd, Wales, United Kingdom CF 37 5UD (phone 44 (0) 1443 843712; fax 44 (0) 1443 846500;

For example, Pectinase 162, a blend of pectinase and glucanase, is designed for the peeling of citrus fruit. It can be used to produce nicely peeled fruit or segmentsand is suitable for the production of fruit cocktails and other fresh citrus salads.

With a high PL/PG ratio and a high maceration index, the enzyme has a wide activity spectrum, providing tissue disruption, and is effective on both soluble and insoluble pectins.

Also highlighted will be Depol™, anenzyme that has been proven effective in carrot juice extraction. Biocatalysts, Ltd.,Booth 4310

Improved emulsifiers useful in beverages. A series of polyglycerol esters of fatty acids is introduced by Mitsubishi-Kagaku Foods Corp., 3-9 Ginza 1 chome, Chuo-ku, Tokyo 104-0061, Japan (fax 81-3-3563-1676). The products,which have less odor and less color, are said to provide higher water-soluble types than conventional ones.

Also highlighted is Ryoto Monoester-P, a kind of sucrose palmitate. It is a specially hydrophilic one which can reduce heat sterilization of noncarbonated drinks and desserts.

These emulsifiers are said to show higher performance in areas such as emulsification, solubilization, dispersion, and bacteriostatic effect than conventional products. Potential beverage applications include milk beverages, acid beverages, dairy products, and noncarbonated drinks. Mitsubishi-Kagaku Foods Corp., Booth 2848.

Will U.S. consumers buy ethnic beverages? Symposium, sponsored by the Religious & Ethics Foods Div. and the Chinese American Food Society, will discuss traditional beverages from different regions of the world and their marketability to U.S. consumers.

After providing an overview on emerging traditional ethnic beverages in the U.S., the symposium will provide presentations on beverages of Latin America, the Caribbean, South and Southeastern Asia, China, and Northeastern Asia. These presentations will address different aspects of these beverages, including medicinal uses, commercial products in international markets, processing issues, and potential new uses. Session 26, Sunday, 2:30 p.m. to 5:35 p.m.

Beverages demonstrate effectiveness of hydrocolloids. Soy and milk protein-fortified juices, yogurt drinks, and high-protein beverages will be showcased by CP Kelco, 8355 Aero Dr., San Diego, CA 92123-1718 (phone 858-292-4900; fax 858-292-4901; These applications demonstrate how hydrocolloids can provide stability. Products available from the company include xanthan gum (Keltrol® and Kelgum), gellan gum (Kelcogel®), ranges of pectin and carrageenan (Genu®), and microparticulated whey protein concentrate (Simplesse®). CP Kelco, Booth 4113

Capitalizing on beverage trends. How to capitalize on emerging beverage trends is the subject of a presentation by Dronkers Beverage Solutions, Laguna Niguel, Calif. The presentation analyzes current consumer consumption patterns in the beverage industry and gives practical, reality-based concepts that affect suppliers of beverage and on-premise operators’ sales revenue and bottom-line profitability. Paper 40-2, Monday, 9:35 a.m. to 10:05 a.m.

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Advances in the utilization of dairy ingredients to achieve fortification, flavor, and functionality in a variety of traditional and nontraditional food categories will be showcased. These developments may include genome sequences for 10 lactic acid bacteria, an enzyme combination which creates better-tasting reduced-fat cheese, Mexican-style cheeses which offer distinctive flavor, shredded cheese in an innovative packaging, and biological functionality of whey studied.

In particular, I think we’ll be seeing an emphasis on the potential health properties of components of dairy foods—a very exciting area of research right now. For example, whey component may include beta-lactoglobulins, lactoferrin, lysozyme, sphingolipids, and conjugated linoleic acid—all components which studies are showing as having multiple biological functions and health-promoting properties. If this is so, then these components can have a dramatic effect on product formulation and how we view foods in the future.

Also, I think it’s interesting to note how the landscape of traditional dairy products are changing. For example, different styles of Hispanic cheeses offer an array of functional and textural properties that these cheeses particularly useful in food products. Furthermore, we’re seeing cheeses made with bacteriophage resistant bacteria, cheeses having different flavors and colors, and low-fat cheese options. (See photo on page 66.)

Another area that will be focused on is the manufacturing and developing of ice creams made with specialized milk protein ingredients, the use of ice-modifying proteins, and novel technologies such as ultra-low-temperature ice cream extrusion.

Also, we’ll be seeing new developments in the area of eggs. An enzyme can provide improved emulsification with egg yolks. Or a dried product is said to retain the flavor, texture, and mouthfeel of whole egg.

Taking ingredients beyond the dairy case. “Ideas Beyond the Dairy Case,” will be the banner theme highlighted by Dairy Management, Inc., 102555 W. Higgins Rd., Suite 900, Rose-mont, IL 60018-5616 (phone 847-803-2000; fax 847-803-2077;

The theme showcases advances in the utilization of dairy ingredients to achieve fortification, flavor, and functionality in a variety of food categories—both traditional and nontraditional.

Product demonstrations will show how whey protein can offer nutritional value without compromising taste in popular snack foods for kids.

Cheese and cheese ingredients will take center stage as a new formulation element in categories such as specialty foods. Other featured areas that will demonstrate the versatility of dairy ingredients include convenience meals, sports bars and beverages, infant and toddler products, and desserts.

Representatives from the Dairy Ingredients Applications Laboratories will be on-hand to discuss the assistance they can provide to food formulators working with dairy ingredients.

Also at the booth, the company will display winning entries from its fourth annual Discoveries in Dairy Ingredients college formulation contest, including Frescada, Mocha Royale, and Yogurt Crisp. These winning concepts exhibit how imaginative foods featuring dairy ingredients can enliven a food category. DMI, Booth 4510

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Mexican-style cheese offers distinctive flavor. Cotija cheese—a high-quality, Mexican-style hard grating cheese— has been developed by Sartori Food Corp., P.O. Box 258, Plymouth, WI 53073 (phone 920-893-6061; fax 920-892-2732).

The cheese is said to deliver a distinctive savory flavor that is a suitable compliment in topical application on a variety of Mexican dishes. Cotija can be used topically over enchiladas, tacos, burritos, chimichangas, tostadas, huevos rancheros, chile rellenos, and a variety of other Mexican dishes.

According to the manufacturer, the cheese has the flavor and staying power to enhance a wide range of food applications, including new fusion cuisines. Sartori Food Corp., Booth 2811

Base provides toasted cheese flavor. Toasted Cheddar Cheese Flavor Base is unveiled by Eatem Foods, 1829 Gallagher Dr., Vineland, NJ 08360 (phone 609-692- 1663; fax 609-692-0847; The base is said to be fully flavored with real cheese but punctuated with a warm toasty note.

According to the manufacturer, the base adds a homestyle, fresh baked flavor key to authentic cheddar and provides a savory brown note to products unable to undergo the actual baking process. Eatem Foods, Booth 5729 

Shredded cheese in an innovative packaging. Innovative cheese products will be highlighted by Sargento Foods, Inc., 1 Persnickety Plaza, Plymouth, WI 53073 (phone 800-795-7090; fax 920-892-6822). In particular, a cheese package with Slide-Rite Technology features a hood that allows for a hermetic seal over the slider zipper, with the hood opening easily. The product is said to be the first commercially sold slider/hermetic/gas flushed package for shredded cheese. The packaging demonstrates new levels of consumer value, convenience, innnovation, and environmental soundness. Sargento Foods, Booth 2131 

Fresh curd caseinates provide functional benefits. Fresh curd caseinates from Australia will be offered by Erie Foods International, 401 7th Ave., Erie, IL 61250 (phone 309-659-2233; fax 309-659-2822). Versions include standard sodium or calcium fresh curd or instant calcium fresh curd caseinates.

Fresh curd caseinates meet product developers’ requirements for clean flavor and label profiles in high-protein applications. Functional benefits include improved emulsification, solubility, and a high fat/water-binding capability. Erie Foods International, Inc., Booth 4534

New-generation technology creates dairy flavors. New-generation dairy technology used to produce natural dairy flavors such as butter, cream, cheese, and sour cream for the worldwide food industry will be highlighted by Maverik Flavors & Ingredients, LLC, 1701 E. Woodfield Rd., Ste. 7, Schaumburg, IL 60173 (phone 847-995-1172; fax 847-995-1174).

Promoting itself as a fresh face in taste technology, the company thinks of different ways to create flavors that challenge tradition and break new ground. Maverik Flavors & Ingredients, LLC,Booth 4127

Enzyme provides improved emulsification with egg yolks. A novel phospholipase used for improved emulsification with egg yolks will be presented by Novozymes, 77 Perry Chapel Church Rd., P.O. Box 576, Franklinton, NC 27525(phone 919-494-3000; fax 919-494-3485; Called Lecitase™ Ultra, the enzyme is said to result in improved emulsification, heat stability, and lower production costs. Novozymes, Booth 4900 

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Dried product provides natural taste of egg. A dried, whole egg product will be introduced by Inovatech, 31212 Peardonville Rd., Abbotsford, British Columbia V2T 6K8, Canada; www. Called OvaEasy™, the product is designed to retain the flavor, texture, and mouthfeel of fresh egg, but in a dried form. The crystal flakes of whole egg disperse in seconds with no lumps when mixed with hot or cold water, and can be cooked on a stove top or in a microwave. It does not require refrigeration for storage. The dried product may be used in breakfast foods and other applications Inovatech, Booth 2910

Inclusions or toppings manufactured. Inclusions or toppings for ice cream, bakery, chocolate, and yogurt applications are available from Industria Dolciara M. D’orsogna Sa.S, S.P. San Vito 5 km Lanciano, Treglio, Italy 66030 (phone 39-0872-42315; fax 39-0872-49419; Caramel, peanuts, hazelnuts, chestnuts, and chocolate are some of the ingredients that can be found in the finished product. Industria Dolciara M. D’orsogna Sa.S, Booth 8906

Dairy-based ingredients provide a range of benefits. Natural dairy-based ingredients, including whey proteins and natural flavors, will be highlighted by Grande Custom Ingredients Group, 301 E. Main St., Lomira, WI 53048 (phone 920-269-1331; fax 920-269-1445). Grande Bravo® whey proteins can perform a variety of functions and Grande Gusto® natural flavors can enhance desirable flavors or mask bitter, metallic, or off-flavors in a wide range of applications. The company provides added value through its support staff of food scientists and specialists, combining technical service with practical applications knowledge. Potential applications and benefits of natural dairy-based ingredients will be discussed. Grande Custom Ingredients Group, Booth 5927

Enzyme combination creates better-tasting reduced-fat cheese. A method using new commercially available enzymes to derive natural flavor concentrates from whole milk, to help produce a better-tasting reduced-fat cheese was developed by researchers at North Carolina State University in Raleigh, N.C.

A combination of two enzymes, Flavourzyme™ (protease) and Palatase 2000® (lipase) was said to create a better quality cheese-like flavor and aroma than when used separately. The enzymatic activity from both protease and lipase optimized the production of free fatty acids, free amino acids, and low molecular weight peptides, and total volatiles. Researchers found that the two enzymes, reacting with whole milk at 40°C produced the highest overall cheese aroma and highest cheese flavor intensity.

According to the researchers, “this study clearly demonstrated a synergistic relationship between proteolytic and lipolytic activities in that both types of enzyme activity were required to optimize production of the flavor concentrate.”

More information about this study can be obtained from Dairy Management Inc., 10255 W. Higgins Rd., Suite 900, Rosemont, IL 60018-5616 (phone 847-803-2000; fax 847-803-2077; Dairy Management Inc., Booth 4510

Symposium looks at properties of Hispanic-style cheeses. Different styles of Hispanic cheeses offer an array of functional and textural properties that make these cheeses particularly useful in food products. As there are few published studies on the quality traits of Hispanic-style cheeses, the Dairy Processing and Products Group at USDA-ARS Eastern Regional Research Center has initiated a study to examine properties of selected Hispanic cheeses, including Asadero, Cotija, Quesadilla, Queso Blanco, Queso Fresco, Oaxaca, and Panela. Comparison of cheeses and their properties will be discussed in Paper 2-3, Sunday, 10:05 to 10:35 a.m.

Other papers in this symposium, “Hispanic-Style Dairy Foods: The Quest for Queso,” include overview of Hispanic-style dairy products, microbiological aspects of Hispanic-style dairy products, the booming market for Hispanic cheeses, and regional highlights of these products. Session 2, Sunday, 9:00 to 11:35 a.m.

Advancements in the development and manufacturing of ice cream. The changing landscape of ice cream will be the subject of a symposium cosponsored by the Dairy Foods Division and the Refrigerated & Frozen Foods Division. Papers will focus on the advancements in the functionality of specialized milk protein ingredients for ice cream; the use of natural ice-modifying proteins in ice cream; ice cream, frozen yogurt and sherbets that offer good taste and other benefits; ultra-low-temperature ice cream extrusion, a novel technology for the manufacture of ice cream; effect on homogenization conditions on the structure of ice cream; and an increased understanding of freezer barrel dynamics. Session 82, Tuesday, 2:30 p.m. to 5:35 p.m. 

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Genomics of lactic acid bacteria will usher in new era. A new era for starter culture improvement will be reported on by the Dept. of Viticulture & Enology of the University of California-Davis.

In conjunction with the Joint Genome Institute, the Lactic Acid Bacterial Genome Consortium will soon release template genome sequence for 10 lactic acid bacteria. Public availability of this aggregate sequence data will completely alter the research landscape, allowing investigators to define the biology of LAB, in the context of food and beverage production. Initial sequence definition of the strains will redefine what constitutes a lactic acid bacterium. Moreover, the sequence data will foster new methods to discriminate and evaluate strains of interest to the dairy industry.

Future functional genomic approaches will aid in defining the molecular nature of metabolic networks with the LAB. This knowledge, aided by the development of novel food-grade genetic tools, will usher in a new era whereby LAB strains are readily and specifically tailored for various fermentation or probiotic rationales. Paper 51-6, Monday, 5:05 p.m.

Biological functionality of whey studied. Properties and applications of whey products and lactose is the subject of a symposium cosponsored by Dairy Foods Division and American Dairy Products Institute.

Whey products contain a cluster of components that are reported to have physiological functionality and provide the basis for these products serving as functional foods. These include anticancer activity, immunomodulation, passive immunity and disease protection, antimicrobial and antiviral infection, antihypertension activity, and other health effects.

Beta-lactoglobulins, immunoglobulins, alpha-lactalbumin, lactoferrin, lysozyme, sphingolipids, conjugated linoleic acid, and other bioactive components of whey products reportedly have multiple biological functions and healthpromoting properties.

Limited human clinical trials support some of the claimed benefits, but more work with human subjects will be required for whey-based functional foods to be fully accepted and to meet their full potential. Support is strongest for biological functionality in respect to lactoferrin and the casein glycomacropeptide. Session 36, Monday, 9:00 a.m. to 12:05 a.m.

Starches and gums provide a variety of benefits, including texture and water management, fat replacement, and stabilization. Several improved ingredients will be highlighted, including a glazing agent for bakery products (see photo on p. 72) new form of xanthan gum, an instant starch which provides viscosity without heating or cooking, a heat-treated gum karaya, starch-based encapsulating agents, and two new grades of acid-stable cellulose gums.

These ingredients may be used in a variety of applications. One area that will be focused on is their use in frozen foods. Three examples which will be covered are microcrystalline cellulose in frozen desserts, carrageenan in frozen bread dough, and alginate in refrigermon ated, restructured meat.

We’ve already mentioned that a variety of international cuisines will be highlighted at this year’s show. Starches and gums, although they may not always get the spotlight, will play a major role in these applications and their transforming to convenient, processed foods.

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Glazing agent provides high sheen. New carbohydrate-based glazing agent provides bakery products with a high sheen, dries quickly, and leaves a nonsticky surface. Called Versa-Sheen™, the product is manufactured by National Starch and Chemical Co., 10 Finderne Ave., Bridgewater, NJ 08807 (phone 908-685-5257; fax 908-685-5355;

According to the manufacturer, conventional glazes or washes are associated with several problems, including added drying time, excessive tack, and possible microbial contamination. Furthermore, the sheen achieved with conventional glazes has been limited, particularly when not applied correctly.

Baked goods and confections coated with the new glazing agent are said to exhibit a far greater sheen—5 to 10 times more gloss in some cases—than can be achieved with conventional liquids or egg white. Since it dries clears, a bright baked crust or food surface is visible.

In addition to enhancing appearance, this product can help prevent burning of items such as croissants, turnovers, and other baked goods with thin, delicate surfaces.This protective ability is especially important for par baked goods, which may be first baked in a commercial bakery and then baked again at a retail site.

Available as a free-flowing powder, the glazing agent dissolves easily in water and requires very little or no drying time. Once dry, there is no problem with the baked good or confection sticking to the packaging.

Also, this glazing agent reportedly provides other advantages over conventional products. Unlike some other sheen formers, there are no off-flavors or microbial issues associated with this glazing agent. It maintains a low viscosity, serves well at high (50–60%) solids concentration, and is cost effective because only a very thin coat is needed to achieve a high sheen. Bakers will also appreciate the glazing agent since it can be easily stored for extended periods without fear of spoiling.

Recommended applications for the glazing agent include pastries and pie crusts; bread, rolls, buns, croissants, and bagels; cookies, crackers, and bread sticks; frozen, unbaked, par-baked products; snack products such as pretzels, snack mixes, peanut crackers, and cereal bars; and confections.

The company will describe the advantages that this glazing agent offers, present comparative studies, and detail its ease of use in a variety of applications at New Products & Technologies: Ingredients, Session 45. Paper 45-2, Monday, 9:15 a.m. to 9:30 a.m.

New form of xanthan gum provides enhanced functionality. A new form of xanthan gum has been developed by CP Kelco, 8355 Aero Dr., San Diego, CA 92123-1716 (phone 835-467-6493; fax 858-467-6512). Called Keltrol® K0B619, the ingredient is said to offer enhanced functionality properties compared to previous versions.

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Xanthan gum is a viscous polysaccharide produced by fermentation of the bacterium Xanthomonas campestris. The efficient stabilization and suspension properties of xanthan are related to its structural features: high molecular weight and extended conformation, resulting from its stiff cellulosic backbone and double helical conformation.

According to the manufacturer, new studies have shown the level of acetate and pyruvate substituents on xanthan gum can affect both structural and functional properties. Differential Scanning Colorimetry and Atomic Force Microscopy results show that this new differentiated xanthan gum adopts a less ordered, more flexible conformation. These conformational changes result in a novel product, which has enhanced functional properties.

These enhanced properties provides several advantages in beverages and other applications. 

First, the ingredient has superior interaction with galactomannan polymers such as guar and locust bean gum. In combination with these other gums, the product results in higher viscosity and it retains more of that viscosity in high ionic strength environments such as sauces and dressings.

Second, the gum has superior acid stability when compared to xanthan gum. In applications, such as carbonated beverages that can have pH values of 2.5 and lower, this new form of xanthan gum can retain up to 50% more of its viscosity compared to standard xanthan in long-term storage studies.

Third, the overall viscosity of this new xanthan gum is higher than the commercial products being offered today. This higher viscosity can result in lower use levels as well as a more pseudoplastic rheological flow property.

Details about the food-grade gum and its commercialization will be disclosed at New Products & Technologies: Ingredients, Session 45. Paper 45-7, Monday, 10:30 a.m., and CP Kelco, Booth 4113 

Instant starch provides viscosity without heating or cooking. Instant modified food starch called Inscosity™ will be introduced by Grain Processing Corp., 1600 Oregon St., Muscatine, IA 52761 (phone 563-264-4265; fax 563-264-4289;

Designed to provide viscosity without heating or cooking, the instant cold-water- swelling starch maintains a clean flavor and ultrasmooth surface appearance with clarity and sheen. It provides excellent freeze/thaw and steam-table stability without syneresis.

The ingredient is suitable for use in hot or cold water dispersible applications, especially those where sugars, salt, or other dry solids ingredient usage levels are minimal and ease of mixing is needed. It can also optimize formulations by providing texture and body and reduce levels of other ingredients such as gums, hydrocolloids, fruit, or tomato solids.

The fine-powdered starch dry blends easily without loss of bulk density or particulate identity. It is designed for a wide range of neutral to mildly acidic pH applications. Potential food products that may be formulated with the starch include dairy, bakery, toppings or variegates, fillings, soups, gravies, dry mixes, microwave foods, or wet-process applications.

The company will exhibit applications using the new starch and other starch products from its functional food ingredient line. Grain Processing Corp., Booth 3700 

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Rapid hydrating guar gum powder available. A rapid hydrating guar gum powder called Ultra Guar Gum, is available from P.L. Thomas & Co., Inc., 119 Headquarters Plaza, Morristown, NJ 07960 (phone 973-984-0900; fax 973- 984-5666;

Representing the latest advancement in pure and rapid hydrating guar gum powder, the ingredient is said to be an exceptionally high-viscosity-producing polymer, and is suitable for use in instant beverages, sauces, dressings, gravies, and pet foods. It hydrates quickly in both hot and cold aqueous solutions. P.L. Thomas & Company, Inc., Booth 3103

Gum system is effective for oil-in-water emulsions. Colloid powder which may be used as a stabilizer and emulsifier is available from TIC Gums, 4609 Richlynn Dr., Belcamp, MD 21017 (phone 410-273-7300; fax 410-273-6469; Called TIC Pretested ® Colloid 602 Powder, the ingredient has application in several food applications, including as a stabilizer for oil-in-water emulsions.

According to the manufacturer, the product is special in that it can be combined with other stabilizers for textural characteristics and can work as both an emulsifier and stabilizer in acidic emulsions. It offers superior suspension and creamy taste in items ranging from beverages to salad dressings. The fine-powdered substance also provides excellent mouthfeel. TIC Gums, Booth 1720

Heat-treated gum karaya offers textural improvements. Gum Karaya, a polysaccharide of vegetal origin, will be featured by Alland et Robert, 9 Rue De Saintonge, Paris 75003, France (phone 33-144592131; fax 33-142725438). The company has developed a flash heat treatment which induces an improvement of the microbiological quality of the gum, preserving its functional properties. It can be used alone or with other hydrocolloids, and is suitable as a texturizing agent or as a highly soluble fiber. Alland et Robert, Booth 4347

Carrageenan replaces gelatin. A wide range of carrageenan products for binding and stabilizing applications are available from Carrageenan Co., 3830 S. Teakwood St., Santa Ana, CA 92707 (phone 714-751-1521; fax 714-850-9865). Representatives will be focusing on the development of carrageenan products for baked goods and confectionery applications to replace gelatin. Carrageenan Co., Booth 6600

Potato-derived starch improves texture and water management. Modified potato starch for improving texture and water management properties in emulsified meat and poultry products will be highlighted by Industrial Food Ingredients, 46 E. 4th St., #1120, St. Paul, MN 55101 (phone 651-222-1256; fax 651-222-4495). Called M-170, the cook-up starch is also highly functional in soups, sauces, and gravies. Clarity, bland flavor, high viscosity, and shelf stability are among its attributes. The starch has a long texture and is classified as a “thick to thin” starch for soup processors. Industrial Food Ingredients, Booth 6334

Symposium on hydrocolloids in frozen foods. Functionality of hydrocolloids in frozen and refrigerated foods will be discussed by FMC Biopolymer (Paper 9-3). Three examples will be focused on: microcrystalline cellulose in frozen desserts, carrageenan in frozen bread dough, and alginate in refrigerated, restructured meat.

Other papers in the symposium, “Hydrocolloids Functionality in Frozen and Refrigerated Foods,” include physical chemistry of freezing: Impact of solutes, ice-nucleating polysaccharides, application of modified starches to control moisture migration and structural stability in frozen foods, and polysaccharide stabilizers in frozen foods—understanding their functionality through microstructural analysis. Session 9, Sunday, 9:00 to 11:35 a.m.

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Starch-based encapsulating agents developed. Carbohydrates for encapsulation and sustained released is the subject of a symposium sponsored by the Carbohydrate Div. Presentations include new development of starch-based flavor and fragrance encapsulating agents, flavor encapsulation using cyclodextrin, starch flavor interaction and its role in flavor retention and release, and volatile release from a sucrose encapsulated flavoring. Session 67, Tuesday, 9:00 a.m. to 11:05 a.m

CMC production output increasing. Sodium carboxymethyl cellulose (CMC) will be highlighted by the Amtex Group, Pseo de las Palmas #1145, Lomas de Chapultepec, Mexico DF 01710 (phone 52-5-202-3011; fax 52-5-520-5069; The company, which has three manufacturing facilities in Mexico, Colombia, and Argentina, will be increasing its purified CMC production, offering approximately 32,000 MT/ year. Tortillas, sauces, fruit drinks, dressings, ice cream, fresh cheeses, jams, marmalades, and frozen fruits, are some potential applications. Amtex Group, Booth 6941 

Acid-stable cellulose gums available in new grades. Two new grades of acid stable cellulose gums for use in mediums containing acetic, citric, and lactic acids have been developed by Noviant, Inc., 3000 Corporate Dr., Suite 260, Morrow, GA 30260 (phone 770-960-9967; fax 770-960-1267). The acid-stable gums enhance thickening and stabilization without compromising clarity. Noviant, Inc., Booth 3707

Two new grades of acid stable cellulose gums for use in mediums containing acetic, citric, and lactic acids have been developed by Noviant, Inc., 3000 Corporate Dr., Suite 260, Morrow, GA 30260 (phone 770-960-9967; fax 770-960-1267). The acid-stable gums enhance thickening and stabilization without compromising clarity.

The versatility of soy ingredients will be demonstrated in a wide range of products, including bread lines designed specifically for men; a nutritional bar for women; innovative beverage and dairy concepts; a crunchy high-protein nugget snack; pasta applications; vegetarian dishes; and other products.

Furthermore, soy’s use as a functional and nutritious ingredient(see photo) continues to be developed, making it increasingly a value-added ingredient playing an important role in product development. Highlighted at the show is an enhanced soybean oil which is lower in saturated fat and linolenic acid; new-generation soy proteins with a greater solubility; a line of soy lecithin fractions which provide a rich source of choline; and a line of steam-textured soy flours which offer advantages over extrusion.

Soy isoflavones used in a bread line for men. Soy isoflavones, marketed under the name AdvantaSoy Complete™ by Cargill Health & Food Technologies, have found a new application in a line of nutraceutical breads developed to meet the health needs of men of all ages. The product—called Men’s Bread—is available from French Meadow Bakery, Minneapolis, Minn.

The bread, which is said to respond to the specific needs of the male body for mental focus and overall vitality, contains a variety of beneficial ingredients, including soy isoflavones which may help to promote prostate health, maintain bone structure, and improve general wellness. Other ingredients in the bread include flaxseed, pumpkin seed, sprouted fava beans, zinc, saw palmetto, and ginseng. The product provides 9 g of fiber and 15 g of protein per serving.

French Meadow Bakery is also the producer and distributor of organic, yeast-free breads, such as Organic Woman’s Bread with Soy Isoflavones, Health Seed Spelt Bread, Healthy Hemp Sprouted Bread, and natural bagels and pizza crusts. Cargill Health & Food Technologies, Booth 2113

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Protein with greater solubility will be introduced. A new generation of highly soluble, low-flavor intensity soy proteins called Alpha™ will be introduced by Central Soya Co., Inc., 1946 W. Cook Rd., Fort Wayne, IN 46818 (phone 219-425- 5948; fax 219-425-6426). The ingredient is said to be minimally processed, utilizing a water-extraction processing technology which is said to preserve and build on soy’s natural functionalities.

According to the manufacturer, the ingredient contains 78–81% protein, is highly soluble (greater than 80% Nitrogen Solubility Index), and has very low sedimentation. The high protein solubility and low fiber content eliminates the chalky mouthfeel characteristic which may be associated with traditional products of this type. One property of this protein is very stable low-viscosity oil-in-water emulsions, expanding the potential for use in high-fat food systems.

The ingredient offers a low flavor profile, a milk-like viscosity and mouthfeel, and superior emulsification characteristics. Furthermore, it retains high levels of naturally occurring isoflavones.

These characteristics allow this protein to be used in a variety of beverages and traditional dairy applications. It may be incorporated in soy milk-type beverages at 7 g soy protein/8 oz or in meal-replacement beverages at 14 g soy protein/8 oz. It is also suitable for use in acidic beverages such as juices, soy-fortified dairy yogurt, coffee whitener, and other traditional dairy-like applications.

Such an ingredient can help beverage manufacturers and other formulators with several challenges that they face when developing and processing soy-based products. These can include flavor profiles, levels of soy incorporation, and sedimentation.

Also, as research has shown, soy has the potential for offering health benefits and the ingredient meets the criteria for FDA’s heart health claim label.

Functionality and health benefits of the high-solubility, low-flavor soy protein will be described at New Products & Technologies: Ingredients, Session 45. Paper 45-6, Monday, 10:15 a.m., and Central Soya, Booth 6124

Soy lecithin fractions provide a rich source of choline. Choline-rich soy lecithin fractions for use in fortification of food products has been introduced by Central Soya Co., Inc., 1946 W. Cook Rd., Fort Wayne, IN 46818 (phone 260-425-5620; 219-425-6470).

The line of soy lecithin fractions available in powdered and liquid forms will allow food processors to easily fortify their foods with a highly bioavailable source of the essential nutrient choline. These fractions can be incorporated into a variety of products including beverages; snacks; and baked goods such as breads, muffins, and pancakes without altering the flavor or texture of the application.

In addition, the lecithin fractions can be added to either the lipid phase of the aqueous phase of the product or simply dry blended with other ingredients, depending on the needs of the processor.

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Recent and ongoing research is revealing that diets supplemented with choline have several health benefits. These include maintaining the function and health of the liver, lowering blood homocysteine and cholesterol levels, improving fetal brain development and cognitive function in infants, and improving memory development and recall in older adults.

Although the body can synthesize choline, research shows people cannot produce all the choline they need. Consequently, it is essential that consumers obtain choline through their diet.

In 1998, the National Academy of Sciences established choline as an essential nutrient and set an adequate intake level of 550 mg/day for men and 450 mg/day for women. In August 2001, the Food and Drug Administration authorized the use of nutrient content claims (for example, “Good Source” or “Excellent Source”) for choline that will help consumers identify foods that provide a nutritionally significant amount of choline.

The benefits of these choline-rich soy fractions will be further detailed at New Products & Technologies: Fortification, Nutrition, Testing, and Computers, Session 74. Paper 74-3, Tuesday, 9:30 a.m., to 9:45 a.m., and Central Soya, Booth 6124

Enhanced soybean oil launched. An enhanced soybean oil, marketed under the name Qualisoy, will be launched. The product, the first one that resulted from the United Soybean Board’s Better Bean Initiative, is said to be lower in saturated fat and linolenic acid.

Information on the oil, including analytical testing results, will be provided by the United Soybean Board, 424 2nd Ave. W., Seattle, WA 98119 (phone 206-270- 4641; fax 206-270-4656; The oil, derived from a new enhanced soybean variety, is best tested in a number of commercial applications, and preliminary results will be iscussed.

According to the organization, the new soybean variety is the first step toward providing value-added soybean varieties to the food and feed industries, which is the primary goal of the initiative. United Soybean Board, Booth 4342

New ways to promote soy highlighted. Different ways to incorporate the benefits of soy proteins into food products will be highlighted by DuPont Protein Technologies, P.O. Box 88940, St. Louis, MO 63188 (phone 314-982-1983; fax 314-982-2461).

High-protein nuggets deliver crunch and texture to nutritional snacks, energy and meal replacement bars, snack mixes,cereals, and other products where a crisped rice-like texture is desired.

Innovative beverage and dairy concepts demonstrate how latest technologies can help build the health benefits of soy protein into acid and neutral beverages, yogurt, and other products.

A cobranding program called Solae™ can help attract customers to foods containing soy. DuPont Protein Technologies, Booth 8320

Nugget combines soy and rice. A soy protein rice nugget combining the benefits of soy and the functionality of crisp rice is available from The Weetabix Co., Inc., 20 Cameron St., Clinton, MA 01510-0270 (phone 978-365-1011; fax 978-365-7268).

The value-added ingredient, designed for use in high-energy nutrition bars, is said to deliver 50% soy protein with functionality similar to traditional crisp rice. In addition to its desirable nutritional profile, it offers increased bulk, improved texture, and manufacturing ease. Specifications on this ingredient will be available. The Weetabix Co., Booth 5218

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Nutritional bar for women. Decadent- flavored nutritional bars for women will be showcased by Comax Flavors, 130 Baylis Rd., Melville, NY 11747 (phone 631-249-0505; fax 631-249-9255). Designed to address the nutritional requirements for women, the bar is soy-based and fortified with calcium and folic acid. To mask the vitamin and mineral offnotes, the company will be flavoring the bar with a rich decadent flavor that has masking capabilities incorporated directly into the flavor. Comax Flavors, Booth 5720

Soy flours are steam textured. A line of steam textured soy flours called Bontex has been acquired by Solbar Hatzor Ltd., P.O. Box 2230, Ashdod 77121 Israel (phone 972 8 856 1414; fax 972 8856 1455;

According to the company, the ingredient has been steam textured and not extruded to achieve puffy expanded pieces, minced, and fine particles. It has 50% soy protein, but it has none of the flavor disadvantages found in traditional textured vegetable proteins. It can be hydrated in 3–4 times its weight in hot water (2–3 times in cold water) in only a few minutes. Two key properties of the ingredient are its extremely quick absorption and a very bland flavor.

The soy ingredient may be used in instant snacks, convenience foods, soups, cereals, cooked fish, chicken and meat, and functional health foods. It can be vitamin fortified and comes in a wide range of textures, colors, and flavors. Solbar Hatzor Ltd. Booth 7307

Symposium focuses on soy in performance nutrition. Formulating high-protein soy products for performance nutrition will be the topic of a symposium sponsored by the Product Development Division. Papers will review consumer market research, specifically the sports market; health benefits and quality of soy protein products; challenges in designing soy protein products for taste and nutrition; and factors influencing the production of high-quality, soy based products for performance nutrition. Session 92, Wednesday, 9:00 a.m. to 11:35 a.m. 

Forum highlights enhanced soybean oil. An interactive forum consisting of representatives from Central Soya Co.,Inc., United Soybean Board, Ag Education & Consulting LLC, and Frito Lay, Inc., will discuss an enhanced soybean oil which reportedly provides better stability, functionality, and nutrition.

Recently soybean growers harvested an initial test crop of soybean variety that is lower in saturated fat and has reduced linolenic acid levels. Preliminary feedback from food processors and manufacturers indicates that this oil will be useful in a variety of applications.

The panel will include a representative from one of the companies involved in testing the first batch of soybean oil from the initial test plot who will comment on the performance of the enhanced oil, its improved nutritional profile, functionality, and stability. A USB representative will discuss the concept of exploring existing traits and developing technology combinations that can be used to accelerate the development and commercialization of soybeans with more desirable oil traits.

An economist will present a scenario, specific to soybean oil and users, from a model that measures the dynamic behaviors of enhanced soybean varieties and the economic impact of their development and utilization. A food scientist will then share insights on product development uses for enhanced soybean oil and provide thoughts on possible implications of trans fat labeling and how that may impact product development and reformulation. Session F16, Wednesday, 9:00 a.m. 

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The area of health-promoting ingredients is a very broad one. Every section of this preview eventually points back to health. Fruits and vegetables are promoted for their antioxidants; sweeteners for prebiotic properties or dental care; dairy ingredients for their nutraceutical components (see photo on p. 82); and so on. In other words, this section on health could be expanded very easily.

But I thought in this section we might look at some of the more interesting possibilities that fortifying compounds can present. Some examples include an iron compound which provides a very high degree of tolerability, microencapsulation for stabilizing probiotics, fenugreek gum for managing diabetes, carob fiber for cholesteol-reduction properties, lycopene which has self-affirmed GRAS status, and a highly concentrated vitamin E.

It’s always kind of fun to compare the culinary applications with those that are fortified with various nutrients. Over time, the gap in terms of taste, appearance, and texture has become narrower and narrower. We see confections containing indulgent flavors paired with calcium, soy, and other health-promoting ingredients. Or hot dogs made with inulin. Or tasty flavored drinks fortified with vitamins and minerals.

In the end, indulgence and health are not such strange bedfellows.

Iron compound provides advantages in fortification. An iron compound which is said to provide the highest degree of tolerability has been developed by Chemi Nutraceuticals, Inc., 4463 White Bear Pkwy., Ste. 105, White Bear Lake, MN 55110 (phone 651-407-0400; fax 651-407-0509). Providing benefits over other iron compounds, the new product offers opportunities for the creation of novel, safe, and efficacious iron-based nutraceuticals.

The product—IronAid™ Iron Protein Succinylate (IPS)–is described as a proprietary form of ferric iron bound with a chemically modified protein (casein) in a process called succinylation. The process, which dramatically stabilizes the complex, is responsible for the specific way in which IPS is totally dependent on pH for absorption.

According to the manufacturer, because IPS is insoluble in the stomach, it completely bypasses the stomach without exposing the gastric mucosa to iron. This is the optimal method to transport iron where absorption takes place—the duodenum. IPS becomes completely soluble in the duodenum, where the pH level allows for rapid hydrolysis of the protein component, and liberation of the elemental ferric iron for immediate absorption. Furthermore, since IPS provide a steady, controlled release of iron in a low concentration form, iron overload is said to be nearly impossible.

Because of its innovative technology, the powdered product provides significant gastric protection, and delivers iron to the intestinal tract for immediate, safe, and efficacious absorption. Other iron compounds are said to severely irritate the stomach, causing stomach pain and heartburn, and affect the lower gastrointestinal tract, causing constipation. This can cause people using iron supplements to withdraw from use, which impacts negatively on the requirement treatment for iron deficiency and anemia.

It is estimated that as many as 30% of women and 10% of elderly people are iron deficient. Subgroups of the major population include pregnant women and adolescent female athletes, who have a serious need for iron that can only be met through nutritional supplement intervention.

The introduced product, with a concentration of 5% iron, is especially suited for tablets, hard-shell capsules, powdered mixes, bars, and other nutritional supplement and functional food formulations.

The benefits of this product will be discussed at New Products & Technologies: Fortification, Nutrition, Testing, and Computers, Session 74. Paper 74-1, Tuesday, 9:00 a.m to 9:15 a.m.

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Microencapsulation enhances viability of probiotic bacteria. A microencapsulation technology for the improved stabilization of probiotics will be discussed by Institut Rosell-Lallemand, Inc., 8480 Saint-Laurent Blvd., Montreal, Quebec H2P 2M6 Canada (phone 514-944-5751; fax 514-383-4497; This new technology called Probiocap® is said to dramatically enhance the viability of probiotic bacteria, making possible their use in many new applications, as well as improving their viability in existing products.

Specially designed equipment is used to coat and entrap probiotic bacteria in a matrix of food-grade vegetable fatty acids. By evenly covering the microbial cells, the technology produces a fine homogeneous powder of concentrated active probiotic bacteria. The coating protects the probiotic from the presence of oxygen and moisture, and acidity. Also,the coating allows the probiotic to pass through the gastrointestinal tract without being destroyed by gastric juices and is triggered for release in the intestines based on pH conditions.

Probiotic bacteria stabilized by the technology offers a range of benefits over traditional freeze-dried versions which are said to be sensitive to high moisture, extreme temperatures, and other physical and chemical stresses which limit their use in many applications. Furthermore, the viability of traditional products also decreases during digestion because of extreme gastric acidity.

For example, in the food and nutritional supplement industries, shelf life is always a challenge, especially when residual moisture cannot be avoided. Results have reportedly shown that shelf life of the stabilized probiotic bacteria is substantially improved in comparison with bacteria from traditional drying technology.

Studies have also shown an increased heat resistance, enhanced acid resistance, and an improved compression.

The microencapsulation technology has been applied to several widely used strains of probiotics for use in food applications. These strains include Lactobacillus acidophilus, Lactobacillus rhamnosus, and Bifidobacterium longum.

According to the company, which has worked on developing the technology, the addition of the microencapsulated probiotics to food systems is seen as a very effective means of restoring at least part of the initial food-associated microflora that was destroyed during processing treatments. The technology has potential for such beverages as yogurt drinks, milk shakes, and baby formulas, as well as other food and nutraceutical applications.

Probiotics in foods and their new reality with microencapsulation will be covered at New Products & Technologies: Fortification, Nutrition, Testing, and Computers, Session 74. Paper 74-2, Tuesday, 9:15 a.m., and Lallemand/Institute Rosell, Booth 3032

Deodorized fenugreek gum may help manage diabetes. A new fenugreek derivative which may play a role in managing diabetes and obesity was the result of research and development carried out at the Hebrew University of Jerusalem and NatuR&D, a division of Adumim Food Ingredients, 6 Haruvit St., Mishor Adumim 90610, Israel (phone 972-2- 5353565; fax 972-2-5354187). Called FenuPure CD, the natural product is a concentrated and deodorized fenugreek gum which has a galactomannan content exceeding 75%.

The most frequently used part of the fenugreek plant is the seed, which is ground and used as a spice in a variety of Eastern and Mediterranean cuisines. Fenugreek’s dietary fiber is especially potent, and researchers believe that the ingredient’s health benefits are related to the galactomannan hydrocolloid. However, fenugreek seeds have a pungent odor and bitter taste which can negatively impact its usage.

According to the manufacturer, a special physical extraction and purification process was applied to fenugreek seeds to form a tasteless and almost odorless product without utilizing any solvents. The mannose/galactose ratio of the fenugreek gum determines its characteristics— surface properties are exhibited at very low concentrations.

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The excellent interfacial properties are said to be instrumental in managing the glucose response in diabetic patents, and in reducing cholesterol levels. In addition, the ability to efficiently entrap fat suggests possible efficacy as a weight loss supplement.

The product, which has a recommended dosage of 1–2 g per meal, may be blended into any of the dishes in the meal or, preferably, mixed into any beverage taken before the meal. The average reduction in insulin response tested one hour after the meal, as observed in clinical studies, was more than 35% for people without diabetes and 45% for diabetics. In addition, it exhibited significant reduction in the rate of increase of glucose level resulting from the meal.

Results obtained with the fenugreek-deodorized gum taken by diabetic patients were said to be far superior to other fenugreek products or extracts. Several studies showed that 5 g of the product is as effective as 100 g of fenugreek seeds.

Available as a free-flowing powder to ensure effective particle distribution in aqueous systems, the product has been successfully incorporated into a variety of functional foods, mainly in the baking industry, significantly lowering glycemic index.

Performance data and clinical results will be presented at New Products & Technologies: Fortification, Nutrition, Testing, and Computers, Session 74. Paper 74-4, Tuesday, 9:45 a.m. to 10:00 a.m.

Carob fiber provides antioxidant and cholesterol-reduction properties. An insoluble dietary fiber derived from the husk of the carob fruit is said to offer a number of health benefits including high antioxidative potential. Manufactured under the name Caromax™ by Nutrinova, Inc., 285 Davidson Ave., Ste. 102, Somerset, NJ 08873 (phone 732- 271-7246; fax 732-271-7235), the product has a total dietary fiber content greater than 80% and is characterized by components known to have antioxidative properties.

The carob bean—the brown pod of the carob tree— is a fruit rich in carbohydrates. While the bean is used in the preparation of locust bean gum and delivers water-soluble polysaccharides, the husk of the pod has a high content of carbohydrates, minerals, proteins, insoluble dietary fibers, and tannic acid, and may be ground to a powder for use as a cocoa substitute in confections.

Although most insoluble dietary fibers show little antioxidative activity, invitro studies have demonstrated that the ingredient works as an efficient scavenger against free radicals and other reactive substances. In comparison to dietary fibers such as cereal bran, cellulose, or dietary fibers containing pectin, the new product shows a much greater protective effect against oxidative damages.

Because of its composition, the ingredient has a positive effect on the gut, as well as demonstrating cholesterol-reduction effects and a positive blood glucose relation normally found only in soluble fibers. A recent human clinical study using the product was conducted with 47 healthy volunteers with moderate hypercholesterolemia. Results showed a statistically significant reduction in both mean total cholesterol and LDL cholesterol. HDL cholesterol and triglyceride levels remained unchanged.

The ingredient exhibits excellent water-binding capacity and may be used in a variety of applications, including baked goods, breakfast cereals, pasta and other extruded items, health bars, yogurt and other dairy products, and cocoa-containing products.

The benefits of this insoluble fiber dietary product will be further discussed at New Products & Technologies, Ingredients Session 45. Paper 45-3, Monday, 9:30 a.m. to 9:45 a.m., and Nutrinova, Inc., Booth 5710

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Tasty treats of childhood made healthy. Good-for-kids foods, made with inulin, will be highlighted by Imperial Sensus, P.O. Box 9, Sugar Land, TX 77487 (phone 281-490-9615; fax 281-490-9615; Inulin, marketed under the name Frutafit, is a natural ingredient extracted from chicory root that offers both functional and health benefits. A variety of products made with the ingredient will be available for sampling. These include low-fat hot dogs that snap, crispy French fries, tasty s’mores, rice krispie treats, and nutritious smoothie-style drinks.

These applications showcase how inulin can improve the taste, texture, and performance of savory, fried, low-fat, and confectionery applications. Imperial Sensus,Booth 4549

Applications highlight custom nutrient systems. A fortified beverage, nutrition bar, cookie, and multi-vitamin chew demonstrating custom nutrient systems will be highlighted by Fortitech, Inc., 2105 Technology Dr., Schenectady, NY 12308 (phone 518-372-5155; fax 518-372-5599). The company, specializing in the development of custom nutrient systems for the food, beverage, and pharmaceutical industries, is dedicated to providing custom developed blends from a comprehensive selection of vitamins, minerals, amino acids, nucleotides, nutraceuticals, and other specialty ingredients.

The company will also highlight its online bionutrition database, FortiSource, which can be found at This useful database allows users to instantly search for nutrients by name, health concern, or body system, and review information about benefit claims, interactions, and precautions. Fortitech, Inc., Booth 3724

Organic pasta available. Pasta innovations will be highlighted by A. Zerega’s Sons, Inc., P.O. Box 241, Fair Lawn, NJ 07410 (phone 201-797-1400; fax 201- 797-0148;

Among the featured products will include organic pasta in a variety of shapes; new 2-in long-homestyle sheeted noodles in any width from 1/4 in to 2 in; toasted, whole wheat, and flavored pastas; and information on customizing pasta for a wide range of frozen, dry, and retort applications. A. Zerega’s Sons, Inc., Booth 2540

Lycopene has self-affirmed GRAS status. Lycopene, a potent antioxidant found in tomatoes and a variety of red fruits and vegetables, will be featured by Roche Vitamins Inc., 45 Waterview Blvd., Parsippany, NJ 07054-1298 (phone 800-526-0189; fax 973-257-8429). The carotenoid, marketed under the name Roche Lycopene, has been self-affirmed GRAS through independent evaluation by a panel, and can now be formulated into specified foods and beverages.

Scientific studies have associated lycopene intake with a reduced risk of certain cancers. Furthermore, several reports have associated lycopene with promoting a healthy prostate, as well with healthy lung, cardiovascular, and stomach functions. The suggested daily intake of lycopene is approximately 6.5 mg.

The product is available in both water-dispersible and oil-soluble forms and is well suited for a diverse array of products, including nutritional bars, fruit drinks, juices, soft drinks, milk drinks, meal replacement drinks, salad dressings, yogurts, puddings, custards, gelatins, soups, and several other possibilities.

The product is stable, easy to process, and will not affect the taste profile of food and beverage applications. Company experts will work closely with customers, providing hands-on technical assistance in developing product formulations containing lycopene. Roche Vitamins, Booth 6114

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Fortified drink demonstrates taste and odor masking capabilities. A fortified nutritional drink will be highlighted by Particle Dynamics, Inc., 2503 S. Hanley Rd., St. Louis, MO 63144 (phone 314-645-6600; fax 314-770-0203;

The company is a leader in direct compression (Destab™) and micro-encapsulation (Descote® and MicroMask™) technologies and offers its capabilities in taste and odor masking, in enhancing physical properties such as flow and compressibility, and in improving stability.

Microencapsulated sodium ascorbate and microencapsulated colors will be among the products highlighted in the area of nutritional applications. Particle Dynamics, Booth 8600

Ingredient offers prebiotic benefits. A concentrated form of short-chain fructooligosaccharides called NutraFlora® will be showcased in nutritional bars and beverages by GTC Nutrition Co., 14252 W. 44th Ave., Unit F, Golden, CO 80403 (phone 303-216-2489; fax 303-216-2477; The prebiotic ingredient works to maintain good digestive health. GTC Nutrition Co., Booth 8504

Bringing innovation to the market. The properties of a calcium lactogluconate will be demonstrated in a calcium-fortified beverage by Gallard-Schlesinger Industries, Inc., 777 Zeckendorf Blvd., Garden City, NY 11530 (phone 516-683-6900; fax 516-683-6990;

The health application is part of an overall booth theme, “Bringing Innovation to Market,” which highlights select examples of an extensive range of food additives that provide diverse functionality. Other products shown include emulsifying salts in various processed cheese spreads and a new line of Torula yeast extracts in different savory-type food systems. Gallard-Schlesinger Industries, Inc., Booth 3728

Encapsulated choline highlighted. Encapsulated choline chloride, marketed under the name Vitashure™, has been developed by Balchem Encapsulates, P.O. Box 175, Slate Hill, NY 10973 (phone 877-222-8811; fax 845-355-4204; The product masks the taste and overcomes the odor and instability problems associated with choline to help manufacturers cost-effectively fortify virtually any product.

Choline is important for fetal brain development, heart and liver health, and cognitive function.

Potential food applications for choline fortification include cereals, breads, nutrition bars, beverages, frozen foods, and dairy products. For years, choline has been mandated by the Food and Drug Administration for use in infant formula. Balchem Encapsulates, Booth 4524

MCTs create a fast, readily absorbed fat source. Medium-chain triglycerides (MCTs) are said to create a fast, readily absorbed, low-calorie fat source with applications in products designed to provide energy and other functional benefits. Marketed under the name Neobee®, the MCTs are available from Stepan Co., Food Ingredients Div., 100 West Hunter Ave., Maywood, NJ 07607 (phone 201-712-7642;

Unlike long-chain triglycerides (LCTs), which must travel through the lymphatic system for distribution to body tissues, the MCTs travel directly to the liver and are metabolized in 1/8 the time of LCTs. As a result, MCTs are preferentially burned for energy, and therefore are not accumulated in the body as fat.

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Although MCTs are considered to be a saturated fat, they produce little effect on cholesterol levels under normal circumstances. In addition, MCTs do not suppress the immune system.

MCTs have proven their success in medical nutritional products as a readily absorbed fat source for infants and special needs patients. Expanded nutritional and functional food applications for the tasteless, odorless, colorless MCTs have included high-energy protein bars, ready-to-drink nutritional beverages, high-performance wellness foods, and snack products targeted to health-conscious and weight-challenged consumers. Endurance athletes have been relying on MCTs as a readily available source of energy. Stepan Co., Booth 6541

High-fiber source will be featured. A highly soluble, tasteless source of high fiber (90% minimum) for use in beverages (such as sports drinks and fortified waters), processed foods, baked goods, dietetic foods, fiber supplements, and functional food is featured by Matsutani America, Inc., 951 Bunker Lane, Decatur, IL 62526 (phone 217-875-9819; fax 217- 875-9821). Called Fibersol-2 ™ the product is said to be chemically and nutritionally consistent with the American Association of Cereal Chemists recommended definition for dietary fiber. Matsutani America, Inc., Booth 6534

Tuna oil highlighted in delivery systems. Omega-3 tuna oil in a variety of innovative delivery systems will be highlighted by Hauser Inc. Functional Food Ingredients Group, 70 W. 36th St., Ste. 600, New York, NY 10018 ( The tuna oil provides health benefits for use in such applications as baked goods, infant foods, and nutritional products. The company is the exclusive North American representative of Clover’s Corp.’s Omega-3-Tuna Oil which is available in a variety of delivery systems to meet the customer’s fortification needs. Hauser, Inc., Booth 8540

Highly concentrated vitamin E featured. A water-dispersible, highly concentrated, natural source of d-alpha-tocopherol acetate will be highlighted by ADM Natural Health & Nutrition. Called Vitamin E 700D, the product is suitable for beverage applications, multivitamins, and chewable tablets.

Also showcased are an easily dispersible soy protein ingredient combining isolated soy protein, fiber, and lecithin; sterols; isoflavones; and other valueadded ingredients that have health value. ADM Natural Health & Nutrition, Booth 6813

Glucosamine product free of shellfish. Glucosamine hydrochloride, a product for the dietary supplement industry that does not use shellfish as its source, will be jointly marketed by Cargill Acidulants and Cargill Health & Food Technologies.

Called Regenasure™, the product is said to be the only source of glucosamine that is free of potential shellfish allergens. It will be sold in the hydrochloride form, which has at least 83% active glucosamine as compared to the sulfate form which has 50.7% active glucosamine.

Clinical research suggests that glucosamine may be effective in promoting joint health.

Cargill is currently providing formulation samples to interested customers for use in their research and development efforts and expects to produce commercial volumes of the product in early 2003. In the future, Cargill hopes to sell its product for use in food and beverages. Cargill Health & Food Technologies, Booth 2113

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Antioxidants derived from fruits and vegetables. Antioxidant products derived from fruits and vegetables will be unveiled by Artemis International, Inc., 9318 Airport Dr., Fort Wayne, IN 46809 (phone 260- 436-6899; fax 260-459- 1733). Called Antioxidant Gap Busters, these products will have application in flavorful gummy snacks that are said to provide an entire fruit serving in three bears. Also highlighted will be aronia berry jelly and a high-antioxidant juice beverage. Artemis International, Booth 3933

Several business developments have recently occurred which may interest ingredient customers in all product segments.

Here are some examples:

New business development team formed. A new business development team in the Shortening and Oils Division has been established by Bunge Foods, 885 N. Kinzie Ave., Bradley, IL 60915 (phone 815-939-3631; fax 815-929-8081;

The group, designed to develop products and formulations for both food and nonfood markets, is supported by investments in research and innovative technologies, and will undertake initiatives with a time horizon of 18 months to five years. In addition, a state-of-the-art bakery research and development facility has been established in St. Louis, Mo., to ensure that the company maintains its leadership position in bakery products.

In collaboration with its sister company Bunge Alimentos (a major Brazilian value-added shortenings and oils producers), Bunge Foods is building a global Center of Excellence at its Bradley, Ill. refining facility where scientists from both Bunge North America and Bunge Alimentos will explore ways to better tailor products to key regional markets around the world. Bunge Foods, Booth 2906

Forum shows how to develop and market beverages. Last year at the IFT Annual Meeting & Food Expo, we saw a strategic alliance formed between three companies—Roche Vitamins, Inc., a manufacturer of vitamins and fortification ingredients; Givaudan, a supplier of flavors; and TetraPak, a developer of aseptic processing and packaging systems— to bring a total product development and marketing solution to manufacturers of fortified beverage applications. (See photo.)

This year, an interactive forum consisting of a panel of representatives from these three companies will present a step-by-step approach for developing a conceptual beverage product, building a plan, and packaging and marketing it.

Through case study examples and sharing stories with other attendees, participants will learn how to turn their drink innovations into reality. The forum will show how to increase the product’s speed to market; how to integrate consumer trends and market discoveries into research and development; how to market a healthy message without making health claims; how to reduce costs with a focused and integrated methodology; and how to deliver products that consumers want and like. Session F17, Wednesday, 9:00 a.m.

New pasta facility to be built. A new state-of-the-art pasta production facility to service western U.S. customers will be constructed by The American Italian Pasta Co., 4100 N. Mulberry Dr., Suite 200, Kansas City, MO 64116-0696 (phone 816-584-5658; fax 816-584-5758;

According to the manufacturer, the recent acquisition of the former Borden brands and continued strong growth in existing businesses has created the need and opportunity for addition production capacity. The new facility, to be located in Arizona, is the company’s fourth North American manufacturing and distribution facility, and fifth one worldwide.

Current capabilities include standard pasta, low-moisture pasta, thin wall pasta for quick cooking and microwave applications, and organic pasta. Expanded Quick Cook Pasta capabilities will be featured. The American Italian Pasta Co., Booth 1724

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International sorbate venture. Import of preservatives such as sorbic acid, potassium sorbate, citric acid, and other products is specialized by a U.S.-based international trading company, AmeriPac Chemical Corp., 12522 Los Nietos Rd., Sante Fe Springs, CA 90670 (phone 562-944-3714; fax 562-941-4655).

In 2001, AmeriPac formed a joint venture manufacturing company with a sorbic acid producer in China. The newly formed company is named AmeriPac Yong Chang Chemical Co., Ltd., and is based in China. The capital investment will increase the sorbic acid production to 5,000 metric tons/year and increase potassium sorbate to 3,000 metric tons/ year. AmeriPac Chemical Corp., Booth 3821

Ingredient sales consolidated under one logo. Primera Foods Corp., which purchased IFP, Inc. and Zumbro, Inc., in 2000, will consolidate all ingredient sales under the Primera Foods logo. More information can be obtained from Primera Foods, 72241 250th Ave., Hayfield, MN 55940 (phone 507-365-8400; fax 507- 365-8288;

Primera Foods’ products now include Primegg spray-dried eggs and egg products and Zumbro specialty ingredient products. The Zumbro product line includes Insta*Thick instantized gums, Tapi tapioca products, PrimeCap encapsulated products, TomatoMax high-lycopene tomato powder, and Rice*Trin rice syrup solids. Certified organic versions of these products are also available, as well as custom processing.

At the IFT Expo, the company will be exhibiting an expanded PrimeCap line of coated ingredients for pizza, tortilla, baking, meat, confectionery, and snack applications. These ingredients provide targeted release of active components such as leavening agents, salts, or garlic at the desired time or temperature.

The company is also featuring the high lycopene tomato powder and the tapioca maltodextrins and syrup solids. These tapioca products offer bland carbohydrates for spray-drying flavors or sweetening beverages for ice cream. Primera Foods, Booth 3927

Strategic alliance supplies diverse line of nutraceuticals. A strategic alliance to supply dietary supplements and functional food ingredients to the nutraceuticals industry has been formed between RFI Ingredients, 300 Corporate Dr., Suite 14, Blauvelt, NY 10913 (phone 845-358-8600; fax 845-358-9003) and Hauser, Inc., Long Beach, CA.

RFI has traditionally focused on the food and functional food industry, while Hauser’s expertise lies in the dietary supplement market. The two companies will combine strengths to offer a diverse product line of proprietary, science-based ingredients to the entire nutraceuticals industry, with emphasis on the growing functional food segment within the dietary supplement business.

At the IFT Food Expo, RFI will be showcasing PhytBac™ LB, an antimicrobial for lactobacillus, as well as other specialty ingredients, such as antioxidants, natural preservatives, and natural colors. RFI Ingredients, Booth 2331

Specialty extruded ingredients company acquired. Kerry North America has acquired Ringger Foods, Gridley, Ill., a leader in the development and manufacture of specialty extruded food ingredients.

Ringger’s specialty extruded ingredients include a complete line of crisped rice, crisped soy, and cookie piece products that are used throughout the food industry as sources of crunch, nutritional fortification, and flavor in breakfast cereals, chocolates, granola bars, health and energy bars, baked goods, ice cream and other applications.

Kerry North America is a part of Kerry Group plc, a major international food ingredients and consumer foods corporation. Ringger Foods, Booth 7617

Sweet and savory combined. Givaudan SA, Vernier, Switzerland, has signed an agreement to acquire Food Ingredients Specialties, the flavor unit of Nestle SA, Vevey Switzerland. The expertise of FIS in the savory business (including soups, sauces, and ready meals) is expected to complement Givaudan’s strength in sweet and concentrated flavors. Givaudan, Booth 4515

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Welcome to another round-up of first-time ingredient exhibitors, or as I have called them in the past, “The New Kids on IFT Block.” These first-timers come from all different parts of the world, bringing with them new ideas and approaches.

Some examples of these innovations include a unique delivery system for a probiotic; the expansion of a cholesterol-lowering ingredient; new shapes for snacks; new spice blends; Japanese snacks; new ideas and formulations for the dairy industry; and many others which can have impact in your area of interest.

Hope you take the time to visit them. Their presence not only brings new blood to the show, but they may help solve some of your problems in the process.

Unique delivery of a probiotic. Unique delivery of a probiotic, Lactobacillus reuteri, has been developed by BioGaia AB, P.O. Box 3242/Tegnergatan 15, SE-103 64 Stockholm, Sweden (phone 46 (0)8 555 293 00; fax 46 (0)8 555 293 01; The system makes it possible to use effectively the probiotic in shelf-stable beverages.

The company has conducted research on Reuteri for more than 10 years and has found that the lactic acid bacteria works effectively as a probiotic. Reuteri has the ability to form the antimicrobial substance called reuterin. This substance can reduce or prevent the growth of potentially pathogenic microorganisms of different types, both gram-positive and gram-negative bacteria, viruses, funguses, and protozoa. Another more recent discovery is a substance called reuteri-cyclin, which also combats other microorganisms.

Realizing the important health implications of these probiotics, the company has invented and developed a packaging system (LifeTop™) which enables long-term survival of probiotic cultures and other sensitive ingredients in packages that have a long shelf life.

With this concept, the company plans to boost Reuteri’s potential as an ingredient in beverages that have a long shelf life, such as bottled water, soft drinks, juices, and sports drinks. The market for functional beverages is growing faster than for other drink products. One example is fortified juices containing calcium and other vitamins.

According to the manufacturer, the functional ingredient is packed in a blister with a protective barrier that is integrated in the cap of the bottle. This barrier protects the ingredient from oxygen, moisture, and other factors. When activated, a special mechanism efficiently releases the ingredient into the beverage where it dissolves quickly and distributes evenly in the liquid.

The concept can be used with existing packaging types, including glass bottles, plastic bottles, cartons of brik pak type, and of gabletop type.

In addition to the cap, a straw has been developed which delivers the important ingredient into the beverage. Like the cap, the straw is designed to protect sensitive ingredients such as the probiotic Lactobacillus reuteri during storage and distribution and can extend shelf life from only a few weeks to at least a year. The sensitive ingredients are automatically released and mixed with the liquid when the beverage is drunk through the straw. The straw is attached to the package in the same way as a regular drinking straw and fits virtually any portion size package, working with any beverage, cold or ambient. BioGaia AB, Booth 2006

The cookie crumbles well for bakery company. Inclusion pieces, toppings, and cookie wafers for ice cream sandwiches and other dairy products are among the cookie-derived ingredients produced at Ellison Bakery, Inc., 4108 W. Ferguson Rd., Ft. Wayne, IN 46809 (phone 260- 747-6136; fax 260-747-1954; The company recently completed a $1.2 million expansion to its bakery, giving it new equipment and capabilities to meet the demands of the dairy industry. In light of the growth of innovative ice cream flavors and the popularity of novelties among children, the company looks forward to new growth opportunities for its expanded facility and its line of cookie “crunch” products. Services are available to meet current production needs or assist the customer in developing new products per specifications. Ellison Bakery, Inc.,Booth 1813

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Cholesterol-lowering ingredient promoted. Plant stanol ester—the active ingredient in Benecol®, a line of cholesterol- lowering foods—will be highlighted by its developer, Finland-based Raisio Life Sciences, a member of the Raisio Group.

Since the introduction of Benecol spread in Finland in 1995, the cholesterol- lowering ingredient has been launched in several markets around the world, and its range keeps expanding, including such applications as cream cheese, yogurt, snack bars, milk, chicken meatballs, and frankfurters. The ingredient has been proven safe and effective in more than 30 published clinical studies. More information can be obtained about this ingredient from Raisio Staest U.S., Inc., 325 Deming Way, Summerville, SC 29483 (phone 843-873-3007; fax 843-873-3535). Raisio Life Sciences, Inc., Booth 8922

Amino products available. Amino actives including amino acids and other value-added ingredients with natural biological origins are produced by Amino GmbH, 9-A Fadem Rd., Springfield, NJ 07081 (phone 49-0-53-55/6-99-0; [email protected]). Amino products, derived primarily from beet sugar, molasses, and other vegetable sources, are produced according to international GMP standards. The company is dedicated to high-quality production practices, applying strict quality assurance standards and state-of-the-art ion exclusion chromatography during the extraction of active pharmaceutical grade compounds and nutritional compounds. Amino GmbH, Booth 8638

New shapes for snacks. New extrusion shapes that can be used for multiple applications are available from Wyandot, Inc., 135 Wyandot Ave., Marion, OH 43302 (phone 740-383-4031; 740-387- 9751; These shapes can be eaten alone, used as a snack mix inclusion, or used as a salad or soup topping. The company also has the capability to incorporate sweet or savory flavors. More information about the facilities and services of this privately owned snack food manufacturer will be provided. Wyandot Inc., Booth 6536 

Confectionery ingredients in different sizes and flavors. Confectionery ingredients, such as mixed colored nonpareilles, mixed colored sugar strands, and dark brown (cocoa) sugar strands, are produced by Hanns G. Werner GmbH & Co., Hafenstrasse 9, D- 25436 Tornesch, Germany (phone 49-4122-9576-0; fax 49-4122-9576-0; Available in different sizes and flavors, the ingredients are suitable for use in confections, bakery products, and ice creams. The company works with customers to develop new products. Special coatings, flavorings, colorings, nutrition value, and specifications are part of the service. Hanns G. Werner GmbH & Co., Booth 2407

Organic tapioca products featured. An organic tapioca line, including native starch, maltodextrin, syrup solids, and syrup, is introduced by Ciranda, 221 Vine St., Hudson, WI 54016 (phone 715-386- 1737; fax 715-386-3277;

Called TapiOK, these ingredients are finding uses as thickeners, stabilizers, and sweeteners throughout the organic food industry. The organic tapioca syrup is a neutral-flavored sweetener for soy, beverage, baking, and other product categories. Ciranda, Booth 8831

Fruits and vegetables are fresh-cut. A line of fresh cut fruits and vegetables are available from Redi-Cut Foods, 9501 Nevada Ave., Franklin Park, IL 60131-3331 (phone 847-288-2200; fax 847-288-2205). Ingredients in chunk form include cantaloupe, honeydew, seedless watermelon,and pineapple. A recently introduced product is Sliced Apple Wedges—red Galas and green Granny Smiths for both sweet and tart options. Sliced tomatoes and salsa will also be featured. Fresh-cut vegetable products include lettuce, cabbage, carrots, celery, onions, and specialty items. Redi-Cut Foods, Booth 8804

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Working with cheese. Custom formulations with cheese as the primary ingredient are provided by Welcome Dairy, Inc., P.O. Box 497, Colby, WI 54421 (phone 715-223-2874; fax 715-223-3958; Cheese sauce in foil packets and many new cheese formulas will be highlighted. The company will work with its customers to achieve the right melt, flavor, texture, and performance in the product per specifications. Welcome Dairy, Inc., Booth 6146 

Manufacturing bulk botanicals and extracts. Bulk botanicals and extracts are manufactured and supplied by Quality Botanical Ingredients, Inc., 500 Metuchen Rd., South Plainfield, NJ 07080 (phone 908-668-0088; fax 908- 561-9682. A product list is available that includes standardized extracts, concentrated extracts, vegetable powders and crystals, antioxidants, Chinese herbs, and a wide range of nutraceuticals. The company specialized in such areas as micronization, sifting, custom blending, and granulating. Quality Botanical Ingredient, Inc., Booth 5002

Shrimp highlighted in pasta and other foods. Shrimp products—par cooked, fully cooked, and raw—are available from Ore-Cal Corp., 1314 W. McDermott, Suite 106, PMB809, Allen, TX 75013; They may be used as ingredients in a variety of applications, including pasta bowls, pizza, entrees, and appetizers. The products are sold under the brand name “Harvest of the Sea.” Ore-Cal Corp., Booth 1911

Japanese snacks demonstrated. Japanese snacks—rice crackers, seafood snacks, candies, biscuits, and peanut crackers—are highlighted by Daihachi Co., Ltd., 10-18 Tsukamoto 6 chrome Yodogawa-ku, Osaka, Japan. The company is presenting exporting these products to Asia, Europe, and Hawaii, but now wish to expand its business into the mainland of America. Daihachi Co., Ltd., Booth 1628

Bakery products offered. A full line of bakery products, including sandwich cremes, chocolate chip cookies, and vanilla wafers are available from Bloomfield Bakers, 10711 Bloomfield St., Lost Alamitos, CA 90720 ( Also featured are a variety of breakfast and cereal bars, and baked energy bars for private label. Organic and kosher-approved versions are offered. Bloomfield Bakers, Booth 5106

Spice blends highlighted. Spices and herbs from around the world are imported and supplied by Majestic International Spice Corp., 1725 Gage Rd., Montebello, CA 90640 (phone 323-838- 1300; fax 323-838-1311; Flavor house blends include apple pie spice and seasonings— beef jerky, firebelly, mole, salami, sausage, and seafood. Black pepper, chiles, cinnamon, cumin, and paprika are some of the important spices actively supplied, purchased, and traded through the company. Majestic International Spice Corp., Booth 8934

Nutraceutical substances introduced. Nutraceutical raw materials and ingredients are supplied by AnMar, including two new products recently introduced.

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d-Glucuronolactone, a substance found naturally in many plant gums, aids in the transfer of amino groups during amino acid metabolism. It has also been found to assist in the removal of toxic substances from the body.

A chelated form of vitamin C, called Mineralis C, contains calcium (100 mg), magnesium (100 mg), manganese (2 mg), and ascorbic acid (38%). It was designed for beverage applications.

The company also supplies a variety of other products, including amino acids, amino acid chelates, chelated aspartates and citrates, vitamins, glucosamine, chondroitin, quercetin, and many others. AnMar, Booth 6130

Strawberries in a variety of forms. Dehydrated strawberries will be featured by Gregorio, Numo y Noel Werthein SA, Adolfo Alsina 1440, Buenos Aires, Argentina C 1088AAL South America (phone 54-11-4382-3930; fax 54-11-4382-3608. The dehydrated strawberries will be available in a variety of forms, including whole, cubes, and powder. Gregorio, Numo y Noel Werthein SA, Booth 7507

Dehydrated strawberries will be featured by Gregorio, Numo y Noel Werthein SA, Adolfo Alsina 1440, Buenos Aires, Argentina C 1088AAL South America (phone 54-11-4382-3930; fax 54-11-4382-3608. The dehydrated strawberries will be available in a variety of forms, including whole, cubes, and powder.

Portfolio of food colors available. A wide range of synthetic food colors will be highlighted by Neelikon Food Dyes/ ALPS Color, LLC, P.O. Box 18272, Baltimore, MD 21227 (phone 410-947-6427; fax 410-363-7433). Literature describing products manufactured by India-based Neelikon Food Dyes and Chemicals Ltd. will be available and applications suitable for these colorants will be discussed. Neelikon Food Dyes, Booth 3832

French bread specialists provide services. Milling correctors, bread improvers, and raw materials for bakery products will be highlighted by France-based International Trading and Consulting, Espace Descartes, 18 Rue Albert Einstein, Champs Sue Marne, France 77420 (phone 01-64-73-57-30; fax 01-64-73- 10-92), a specialist in the tradition of French bread. Consulting services are also available. International Trading and Consulting, Booth 1806

Additional coverage of ingredients papers and exhibits will appear in the June issue of Food Technology.

Associate Editor

About the Author

Food Technology magazine Senior Editor and key member of the Food Technology editorial staff for 26 years.
Donald Pszczola