Linda Ohr

Linda Milo Ohr

Each year, IFT Annual Meeting & Food Expo attendees descend upon the show floor and attend scientific sessions not only to learn about today’s healthy ingredients and related technologies but also to hear, gather information, and create their own ideas on what will be the upcoming trends and high-demand ingredients in the future. And this year’s event is poised to deliver.

Symposiums will address timely topics such as childhood obesity, digestion, aging, sustainability, and breakfast in the 21st century. Emerging ingredients, including krill oil, pea protein, and healthy ethnic ingredients, will be discussed, creating additional tools for product development endeavors.

Focused on the future, symposiums will address areas that are still in their infancy in the food industry such as skin health and endothelial function. The endothelium is the thin layer of cells that line the inside of all blood vessels. Endothelial cells release substances that control vascular relaxation and contraction and the factors that control blood clotting, immune function, and platelet adhesion. Nutrition and skin health are connected through vitamins, antioxidants, and fatty acids, opening up another avenue for functional foods and beverages.

Current and emerging trends and ingredients will also be evident on the IFT Food Expo floor. One of the Trend & Solution Tours is centered on “Ingredients for a Better You.” This self-guided tour will feature ingredients that help product developers deliver more nutritious foods and beverages. Other areas that should be definite places to visit on the floor are the Healthy Food Ingredients Pavilion, Taste the Trend Presented by Innova Market Insights, and New Products and Consumer Insights Presented by Mintel. In these three pavilions, attendees will find the latest and greatest in health trends and ingredients.

The following is a brief overview of what attendees can expect to find from suppliers of ingredients that address health and wellness. And here’s a piece of advice for those looking for the newest ingredients: Keep an eye out for the “What’s New!” floor sticker in front of exhibitors’ booths. A list can also be downloaded from the event mobile app as the meeting gets closer.

See you in Vegas!

Vitamin C option debuts
Helios Corp. will be introducing a new form for vitamin C, TransportC-PLUS™, a vitamin/mineral complex that increases the bioavailability of vitamin C significantly longer than the consumption of virgin vitamin C.

TransportC-PLUS provides more than 300% availability of vitamin C and in vivo studies show availability up to 3 hours after consumption. The ingredient is a high absorption vitamin C that is known to help the regeneration of vitamin C in the blood stream. It is a patented combinationof vitamin C and mineral salts, which greatly reduces the oxidative stress of virgin vitamin C after consumption, thus significantly increasing the bioavailability of this patented formula, over longer periods of time, as compared to regular vitamin C. Helios and subsidiary Summit Resource Group won the prestigious IFT Food Expo Innovation Award in 2011. Helios Corp., www.helioscorp.net, Booth 1258

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Premixes add nutrition
Caravan Ingredients offers an extensive product portfolio including emulsifiers, functional blends, bakery mixes and bases, frozen dough and fillings, icings, and glazes. The company will be showcasing its Nutrivan® and Trancendim® product lines as well as a new product called CrackerVantage.

The Nutrivan line of vitamin and mineral premixes aids in bringing added nutrition to products. Choose from an already developed blend targeted to specific health benefits, or the company can customize blends to meet specific needs. Caravan Ingredients, www.caravaningredients.com, Booths 1521and 1526

GRAS status for calcium and collagen ingredient
KoACT®, a patented chelated compound of calcium and hydrolyzed collagen peptides, in March 2012 received GRAS status. The ingredient has been shown to increase both bone strength and bone mineral density in animal studies and in a recent human study.

Bone is mainly composed of minerals and collagen. Calcium is the predominant mineral while collagen is a strong, flexible, and fibrous protein. To grow new bone, the body first produces collagen and then calcium attaches to the collagen to mineralize the bone. Collagen provides mechanical strength to structures like bone due to its ability to resist tension.

KoACT, which has three U.S. patents, provides the bone support by uniquely combining calcium and collagen together as a nutritional ingredient. It is said to increase bone strength by almost 10% over a simple mixture of calcium and collagen alone, according to the results of an animal study performed at the Tokyo University of Agriculture and Technology. AIDP Inc., www.KoACT.net, www.aidp.com, Booth 2942

Nutrient-rich samples show company’s capabilities
Known for its innovative approach to the development and manufacture of custom nutrient premixes, Fortitech is the one-stop source for food, beverage, and pharmaceutical manufacturers looking to fortification as a way to differentiate their products in the consumer marketplace.

Visitors to the booth will have the opportunity to see firsthand why Fortitech has pioneered, perfected, and continues to advance custom fortification and product development with a variety of nutrient-rich samples. The company prides itself on its ability to custom formulate any application with any nutrient anywhere in the world, and attendees will have the opportunity to sample a variety of condition-specific samples. These samples will address the areas of weight management, relaxation, overall wellness, and over-indulgence from a night out on the town in Las Vegas. Fortitech Inc., www.fortitech.com, Booth 1911

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Highlighting competencies
Watson is a quality supplier of products and services geared toward enhancing human health and nutrition around the world. The company develops products and ingredient systems for the food, beverage, and supplement industries.

The company’s expertise in microencapsulation, agglomeration, micronizing, spray drying and film technology allows it to develop unique formulations and products using its manufactured value-added ingredients. Core competencies include vitamin/mineral premixes, wet/dry blending, micro-encapsulation, trituration, spray drying, high shear granulation, hot melt granulation, agglomeration, grinding and micronizing, instantizing, cast film technology, and toll manufacturing. Watson Inc., www.watson-inc.com, Booth 2311

Showcasing water-soluble vitamins
A line of vitamins that are completely water soluble are offered. These can be incorporated in a variety of foods and beverages to help consumers increase their vitamin D intake.

The company also features oregano extract for use as a natural preservative, oleoresins from a number of different spices, and magnesium chloride for use in tofu production and for supplementation. Extracts & Ingredients, Ltd., www.morretec.com, Booth 2444

New ingredient types in soy offerings
A new and novel soybean extract complex, AlbumaSoy® from Soy Labs, is a patent-pending, optimized soy protein (albumin) extract that has shown promise in the areas of obesity, cardiovascular disease, and diabetes research. AlbumaSoy demonstrated alpha-amylase inhibition, thereby blocking the absorption of unwanted carbohydrates (in vitro). It has been clinically tested and shown to reduce body weight, help burn fat, reduce BMI in obese subjects, lower LDL cholesterol levels and triglyceride levels, increase HDL cholesterol levels, reduce fasting blood glucose levels, and promote healthy serotonin levels.

Lunasin SI™ soy protein isolate has defined levels of the bioactive soy peptide lunasin, a chromatin-binding peptide that has been shown to inhibit HMG-CoA reductase expression and increase LDL cholesterol receptor expression. Lunasin SI is a combination of lunasin and a soy isolate complex, which delivers lunasin to the intestine where it can be absorbed and used by the body.

LunaSoy is a bioactive lunasin powder made directly from whole, cleaned, de-hulled soybeans using only natural processing methods. It is a finely ground functional soy complex made from soybeans grown in the U.S. Unlike many soy powders, it is high in protein (twice that of wheat flour)and low in carbohydrates. LunaSoy is not only low in sodium and virtually cholesterol-free but is a good source of soy protein and fiber. The Scoular Company, www.scoular.com/food, Soy Labs LLC, www.soylabs.com, www.lunasin.com, Booth 1807

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Soy puree helps reduce fat content
Morinaga offers its revolutionary soy ingredient that enables the food industry to produce reduced-fat, better-for-you versions. Silken Soy Puree is a reamy, yogurt-like, nondairy ingredient used in many different food products as an alternative to dairy milk, cream, cheese, butter, fats, oils, and eggs. Low-calorie, low-fat Silken Soy Puree contains no cholesterol and no trans fat. Produced with a patented process, it is Kosher certified and organic, and conventional versions are available. Morinaga Nutritional Foods Inc., www.morinu.com, Booth 1032

Prickly pear available in varied formats
Prickly pear will be a focus for S&P Marketing. With antioxidants, complex polysaccharides, an array of phytonutrients, and naturally occurring taurine, prickly pear is a promising, healthy ingredient for numerous applications. Its pleasant berry and melon flavor and the arresting color of the ruby variety make it more than a passing trend. S&P markets a full range of prickly pear ingredients, including juice, purée, powder, fiber, oil, and essence. The company will be sampling Nochtli™ Ruby Antioxidant SuperiorFruit Concentrate, a 100% natural liquid dietary supplement, developed this year for the retail market. Also new and available for sampling will be two prickly pearbased formulations for the industrial or foodservice markets: one concentrate with the light fruit taste and delightful color of the red variety, the other a refreshing green prickly pear and lime base. Prickly pear nutraceutical tablets, each containing 500 mg of the fruit, will also be available for review. S&P Marketing, Inc., www.snpmarketing.com, Booth 148

New merger, expanded portfolio
NEXIRA is the result of a synergistic merger of CNI (Colloides Naturels International) and Bio Serae Laboratoires. NEXIRA’s proprietary portfolio includes emulsifiers, texturizing agents, and actives for weight management, joint health, anti-stress, and antioxidants along with other specialty hydrocolloids and a large number of functional botanical extracts.

A new olive extract standardized by hydroxytyrosol, Oli-Ola™ Organic Olive Extract is produced from organic agriculture. Hydroxytyrosol is a phytonutrient with strong antioxidant properties. This antioxidant has been shown to aid in a decreased risk of cardiovascular disease by preventing low-density lipoprotein oxidation.

New clinical results for Cacti-Nea™, a prickly pear fruit extract, confirmed its anti-water retention effect. The open intra-individual study was conducted on 15 women with water retention problems. The aim of this study was to evaluate Cacti-Nea’s effect at the dose of 2 g per day during one week. Cacti-Nea helped to increase diuresis by 27% on women with BMI <25. It helped to significantly decrease the sensation of swollen feet/ankles/calves. Nexira Inc., www.nexira.com, Booth 3375

Fruit and vegetable extracts are highly concentrated
Draco Natural Products offers a full line of highly concentrated fruit and vegetable extracts. The line includes extracts of a large selection of fruits, vegetables, mushrooms, and spices. With the advanced Full Spectrum extraction process, the fruits and vegetables are extracted in pure, natural water, resulting in a water soluble/dispersible, carrier-free, excipient-free powder. As with herbs, fruits and vegetables can help build and protect the body.

The following are just a small sample of what is available. Kiwi is a source of potassium, which lowers blood pressure, and a source of vitamin C and other nutrients. Luo Han Guo is 250 times sweeter than sugar with a low glycemic index. Asparagus is high in polysaccharides and flavonoids. Broccoli is high in alpha lipoic acid and contains sulforophane and glutathione s-transferase. Draco Natural Products, www.dracoherbs.com, Booth 1942

Symposium explores benefits of anthocyanins
The symposium “Anthocyanins: A Colorful Array of Health Promoting Properties” will address anthocyanins, secondary plant metabolites responsible for the orange to blueviolet hues evident in many fruits, vegetables, cereal grains, and flowers. Demonstrable benefits include prevention of chronic diseases such as certain cancers, type 2 diabetes, metabolic syndrome, and cardiovascular disease, in addition to positive effects in the eye and on cognitive functions. The session will begin at 8:30 a.m. Wednesday, June 27, in Room N109. Session 093

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Lipid portfolio expands thanks to acquisition
Last year, Stepan Company wholly owned subsidiary Stepan Specialty Products LLC acquired the Clarinol®, Marinol® and PinnoThin® product lines of Lipid Nutrition B.V., formerly a part of the IOI Loders Croklaan Group. The acquired product lines have been integrated into Stepan’s Food and Health Specialties business, and the business was renamed Stepan Lipid Nutrition.

A major product in the acquisition, Clarinol® Conjugated Linoleic Acid, has been sold as a nutrition supplement for over 10 years as an ingredient to reduce body fat and increase lean muscle mass. Marinol® naturally concentrated omega-3 triglycerides are used in clinical and infant nutritional products to promote cardiovascular and neurological health. PinnoThin®, derived from pine nuts, functions as an appetite suppressant. The markets served by these products are expected to complement applications for Stepan’s NEOBEE (Medium Chain Triglycerides). Stepan Lipid Nutrition, www.stepan.com, Booth 2034

Highlighting hemp oil
Hemp seed oil is a natural, whole food product extracted mechanically without use of chemicals, preservatives, or additives. Hemp Oil Canada Inc. uses proprietary varieties of Canadian hemp seed specifically selected for their nutritional and fatty acid profile. The seeds are cold pressed at temperatures well below 50˚C. Freshly pressed hemp seed oil is then clarified via cold filtering technology, which removes any natural suspended solids.

Prairie Emerald Oil® hemp seed oil has a flavorful, light, nutty taste and can be used in a wide range of recipes. It can also be consumed by the tablespoon or through new Veggie Green Caps, which consist of hemp seed oil enclosed in vegetable-based capsules. Hemp seed oil is low in saturated fats, a source of polyunsaturated fats, and is free from trans fat and cholesterol. One tablespoon (15 ml) of hemp seed oil provides 8 g omega-6, 2.5 g omega-3, zero trans fat, zero cholesterol, and 10% of the recommended daily intake for vitamin E.

The company will also be showcasing hulled hemp seed, toasted hemp seed, coarse hemp powder, various hemp protein powders, and hemp coffee samples. Hemp seed is a source of insoluble dietary fiber, protein, and omega-6/omega-3 PUFAs and is very high in folate. Hemp Oil Canada Inc., www.hempoilcan.com, Saskatchewan Trade & Export Partnership, www.sasktrade.sk.ca, Booth 451

Delving into fatty acids
A symposium, “Solving the Fatty Acid Puzzle for Health, Function, and New Labels,” will look at some of the research into specific types and amounts of fatty acids in the diet. Presentations in the session, which will begin at 10:30 a.m. Wednesday, June 27, will offer insights on fatty acids, healthy oils, healthy dietary patterns around the world, and labeling as related to fats and fatty acids. Session 118

Study to examine probiotic’s effect on mature adults
Ganeden Biotech and Schiff Nutrition International Inc., a leading nutritional supplement company, announced they will partner to fund a study led by the University of Reading, London, England. The study will determine the effects of GanedenBC30®on mature healthy adults with changing immunity and gastrointestinal needs.

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GanedenBC30 (Bacillus coagulans GBI-30 6086) is a patented natural probiotic that has been shown to support the immune and digestive systems. In June 2011, Schiff purchased the rights to Ganeden’s probiotic for the supplement business and developed the Schiff Sustenex® and Digestive Advantage® lines of probiotic products. The planned study will include 40 healthy elderly (ages 65–80) individuals and will consist of a four-month randomized, double blind, cross-over treatment period with GanedenBC30 and placebo. Study enrollment will begin in June in London with anticipation of results in late 2012.

GanedenBC30 is a spore-forming probiotic bacterium, meaning that inside the bacterial cell is a hardened structure, or spore, which is analogous to a seed. This spore protects the cell’s genetic material from the heat and pressure of manufacturing processes, the challenges of shelf life, and the acid and bile it is exposed to during digestive transit. The viable spore is then able to germinate and produce new vegetative cells once it is safely inside the small intestine.

While most strains of good bacteria need to be delivered in capsule form, Ganeden’s probiotic delivery system is different—it can be consumed in a variety of foods and beverages such as muffins, yogurt, bars, and even tea. GanedenBC30 can be found in more than 50 foods, including popular brands like Red Mango frozen yogurt and ice teas, Naked Pizza pizza dough, Heartland Sweeteners’ Nevella with Probiotics, and Unistraw’s probiotic straw. It is also being incorporated into another baked good product with the launch of Uncle Wally’s Smart Portion Muffin Tops. Ganeden Biotech Inc., www.ganedenlabs.com, Booth 1037

New retail product showcases yeast extract
Wellmune WGP® is a beta 1,3/1,6 gluco polysaccharide derived from the cell wall of a proprietary strain of baker’s yeast. It activates neutrophils, which are the largest population of immune cells in the body and part of the body’s first line of defense. Peer-reviewed clinical research consistently demonstrates the ability of Wellmune WGP to reduce upper respiratory tract infection symptoms and improve overall health, even during periods of high physical and lifestyle stress.

In March, Groupe Biscuits Leclerc extended its line of Praeventia bars containing Wellmune WGP by introducing Praeventia Nut Burst and Praeventia Nuts & Dark Chocolate Chip 70% Cocoa. Each bar contains 100 mg of Wellmune WGP. Wellmune WGP is formulated in food, beverage, and supplement products in more than 35 countries. It has broad regulatory approval worldwide including GRAS status in the U.S. and novel foods approval in Europe and China. Biothera, The Immune Health Co., www.wellmune.com, Booth 1829

Probiotic line available
Pro-FIT™ Probiotics include Bifidobacterium (lactics, longum), Lactobacillus (acidophilus, casei, fermentum, paracasei, plantarum, rhamnosus), and Streptococcus (thermophiles). The company’s product line offers the benefits of superior strain screening, scale-up of new probiotic powders, probiotic pre-mixed formats, and tailor-made formulations. Fenchem is a science-based company that specializes in developing and manufacturing natural ingredients for nutrition supplements and functional foods. Fenchem Inc., www.fenchem.com, Booth 3354

Sharing immune health claim perspectives
A symposium, “Substantiating an Immune Health Claim: Three Perspectives,” at 10:30 a.m. Wednesday, June 27, in Room N117 will look at immune health claims in relation to regulatory requirements, scientific foundation, and research program design from an industry viewpoint. Speakers will discuss how to design a research program that will result in a commercially viable claim with a rapidly evolving regulatory framework and the complexities of the immune system. Session 119

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Bean flour functions well in gluten-free products
Lupin bean flour is an ideal substitute ingredient for gluten-free baked goods and can be used to add nutrition and rich, creamy color to breads, crackers, coatings, desserts, pancakes, waffles, and soups. It is also a nutrient-dense thickener for sauces.

B113 Lupin Bean Flour offers a complete protein that contains all essential amino acids, about double the amount of protein in other beans, and is high in fiber and prebiotics. It has the highest L-arginine value of any plant crop, which has been shown to be useful for blood flow and to promote better circulation. Its flavor is neutral, and it does not have any off tastes, making it an appealing plant-based source of protein and fiber. Woodland Foods, www.woodlandfoods.com, Booth 1000

Pulses include peas, chickpeas, and lentils
Best Cooking Pulses Inc. will be exhibiting as part of STEP contingency. The Canadian family-owned business has been active in the international pulse trade since 1936. Products include naturally polished green and yellow split peas, whole peas, chickpeas, lentils, pulse flours (pea, chickpea, lentils, and beans), pea fiber, pea bran meal, and roasted split peas. The company works closely with industry groups, health organizations, and food research laboratories to promote the health benefits of peas, chickpeas, lentils, and beans. Best Cooking Pulses Inc., www.bestcookingpulses.com, Saskatchewan Trade & Export Partnership, www.sasktrade.sk.ca, Booth 451

Almonds afford versatility in applications and benefits
Almond Board of California invites attendees to experience countless ways to formulate with the top choice ingredient nut of consumers worldwide. Snacks, breakfast foods, and chocolate are among several ways to feature almonds.

Almonds are a satisfying snack. A serving of almonds (about 28 g) contains 6 g of protein, 3.5 g of fiber, and 9 g of monounsaturated fat. The following three products are examples of how almonds can bridge the flavors of many other ingredients—sweet and savory—without overpowering the application:
Almond Granola Bars. By combining almond butter and almond meal, developers are able to naturally create adhesion with nearly half the sugar used in traditional bar formulations.
Vietnamese and Thai Almond Snack Clusters. Almond butter is used in the baking process to provide a cooling element and binder without the need for another competing ingredient. Additionally, the use of whole almonds adds strong visual appeal, which results in a more premium overall feel.
The Snack Nut. Not only do almonds make an excellent ingredient, but they’re also a great snack all on their own. There’s recently been an increase of new flavored almonds on store shelves.

Almonds are a great addition to breakfast applications. When compared ounce for ounce, almonds are the tree nut highest in protein, fiber, calcium, vitamin E, riboflavin, and niacin. Thanks to their fiber, protein, and unsaturated fat content, almonds delivery a strong satiety benefit as well.

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Dark chocolate is growing in popularity thanks in part to an increased interest in the power of antioxidants. Like chocolate, almonds have some nutritional boasts to make on that front. For example, they’re a leading food source of the antioxidant alpha-tocopherol (vitamin E); 28 g of almonds, about a handful, provide 35% of the daily value of vitamin E. In addition, nearly 20 years of research indicates that almonds may help maintain healthy cholesterol levels. Almond Board of California, www.almondboard.com, Booth 1623

‘Middle management’ and wholesome ingredients
One symposium within the Scientific Program will address the yellow pea as a sustainable, nutritional, and functional food. The yellow pea consists of about 25% protein, 14% fiber, 50% starch, and 6% sugar.

Another symposium, Leveraging the Glycemia and Digestion Properties of Wholesome Ingredients as an Effective Aid for Consumers to Manage Their Middles,” beginning at 1:15 p.m. Thursday, June 28, will look at wholesome ingredients such as almonds and their effect on weight. It will explore the balance of carbohydrates, fats, and proteins in food products and the subsequent effect on consumers’ appetite and blood glucose levels, with case studies including almonds, legumes, and whole grains. Session 261

Breakthrough kid-friendly products
Attendees can learn more about Cargill’s solutions and technical expertise to enable the development of great-tasting,kid-friendly products that contain less sodium, fewer calories, and less fat and more whole grains, fiber, and protein.

Blueberry breakfast cookies with yogurtflavored drizzle, featuring WheatSelect® white whole wheat flour, CitriTex™ stabilizer blend, Oliggo-Fiber® inulin, and yogurt-flavored compound, meet the 30/10/30 rule for school nutrition programs. The breakfast cookies are also reduced fat and offer whole grain and fiber nutrition benefits.

Soy sliders, featuring Prosante® textured soy flour and WheatSelect® white whole wheat flour, exhibit a greattasting, cost effective mini-burger with a white whole wheat bun.

Pretzels, featuring Oliggo-Fiber® inulin, deliver a tasty snack that’s also nutritious; one serving provides a good source of natural fiber. Cargill Inc., www.cargill.com/food, Booth 1721

Fiber ingredient can improve nutritional profile
Fibersol®-2 digestion-resistant maltodextrin is a spray-dried powder produced by a proprietary method of controlled enzymatic hydrolysis of cornstarch. It has numerous starch linkages that remain undigested by enzymes of the human digestive tract. It is a concentrated form (90% minimum, dry solids basis) of soluble dietary fiber, derived from nature.

Clinical research has indicated that Fibersol®-2 helps support or maintain intestinal regularity and helps to relieve occasional constipation. Select studies show that it improves stool consistency. In addition, studies show that, when taken with a meal, Fibersol®-2 digestion-resistant maltodextrin may attenuate the rise in serum glucose following the meal. Studies also show that Fibersol®-2 does not alter healthy, steady-state blood glucose or insulin levels. ADM/Matsutani LLC, www.fibersol2.com, Booth 2121

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Delivering dairy prototypes and research
U.S. Dairy Export Council will serve up several prototypes designed to address the needs and expectations of today’s consumers. Spacing out higher protein intakes can provide optimal nutritional benefits, which makes protein-filled snacks a good idea for busy, hungry consumers. Dairy proteins are ideally suited for novel snacks, a fact that will be illustrated with prototypes of a savory Greek yogurt and a dairy chew.

Sodium reduction is a priority for many consumers and food companies. Whether it is baked goods or beverages, a dairy ingredient naturally derived from milk known as permeate provides salty flavor characteristics while helping to keep sodium content down, which the Dairy Export Council will demonstrate with a cracker and rehydration beverage prototype.

Given the size of the baby boomer population, healthy aging is another high priority consumer trend. Emerging research suggests that higher protein intakes may help preserve muscle in older adults, and the Dairy Export Council will showcase a frozen dairy novelty prototype as well as a dairy chew to address this need.

In addition to innovation on the Expo floor, a number of presentations will feature dairy research and opportunities.

In “Emerging New Dairy Ingredient Applications” at 1:30 p.m. Wednesday, June 27, in Room N114, the focus will be on the work of researchers supported by the Dairy Research Institute who have continued to develop new dairy ingredients with benefits that can help deliver higher protein, better antimicrobials, and increased functionality.

The “Real, Fresh, Natural Foods Trend: How to Win with Consumers” will take place at noon on Thursday, June 28, in the Special Events Pavilion on the show floor. New research by the Innovation Center for U.S. Dairy providing insights into the growing consumer movement toward real, fresh, and natural foods will be highlighted.

Current patterns of foods consumed at breakfast and their contributions to energy, nutrient intakes, and implications to diet quality in children and adults as well as emerging research on the role of high-protein breakfasts on satiety and appetite will be discussed in “Breakfast in the 21st Century” at 1:15 p.m. Thursday, June 28, in Room N111. U.S. Dairy Export Council, www.usdec.org, www.InnovateWithDairy.com, Booth 1458, Session 178, Session 255

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Vegetarian protein source has varied applications
Prinova now carries an innovative, vegetarian protein source—Roquette’s Nutralys® Pea Protein. With continued product research, Nutralys delivers a significantly more neutral flavor, opening doors for more highly concentrated use of pea protein and new product applications. Specific new avenues include ready-to-drink beverages with up to 30% Nutralys, puddings with up to 50% Nutralys, and confectionery.

Prinova also offers a line of standardized powder plant extracts called Actiplants® from Symrise. Almagine™ HL is a whole algalin flour. Solazyme Roquette Nutritionals partnered with Prinova to distribute microalgae-based Almagine™ HL.

GRAS, renewable, and allergen-free, its composition of 50% lipids with a mix of protein, soluble fiber, and insoluble fiber makes it a whole food source that can be used to partially or fully replace anything with a fat source, from egg yolk to butter. Prinova also carries fat- and water-soluble vitamins from Vitamins Inc., an industry leader in the manufacture of safe, wholesome ingredients essential to good nutrition. Prinova USA, formerly Premium Ingredients International, www.prinovausa.com, Booths 2201, 2301

 

Linda Milo Ohr,
Contributing Editor,
Denver, Colo.
[email protected]

About the Author

Linda Milo Ohr,
Contributing Editor
Denver, Colo.
[email protected]
Linda Ohr