An Ingredient Innovation Exploration

What’s new, different, and exciting in the world of ingredients? Here’s a look at some of the latest and greatest offerings. The information was provided by supplier companies and has been edited for content, clarity, and space.

Ingredient company representatives also shared their personal perspectives on the impact of the ongoing COVID-19 pandemic on their business operations along with insights into how their companies have responded to the demands of this unusual time.

ENJOY THE PERFECT pizza crust experience using AAK’s flaked fats, featuring a variety of CISAO 8253 ingredients. Flaked fats are the ideal solution to providing a simple way to improve the crust in both thin and deep-dish styles. Flaked fats are designed to modify the texture, infuse flavor and color, and improve functionality and appearance of products while also simplifying the production process, whether the pizza is sold frozen, chilled, fresh, or as a dry mix. AAK’s flaked fats are also used in pie, cookie, steamed pudding, and American biscuit applications.

Formulate a creamy and delicious, high-fat, vanilla-flavored ketogenic beverage that is nutritionally optimized with a blend of healthy vegetable oils rich in mono- and polyunsaturated fatty acids and phospholipids from egg yolk. AAK’s AKOVITA ELIP is made with egg phospholipids, medium-chain triglycerides, and vegetable oils high in omega-3 and omega-6 fatty acids in an oil blend. The ingredient delivers essential fatty acids, a natural source of phospholipid-bound omega-3 and omega-6 fatty acids, and naturally occurring choline in a highly bioavailable form. The result is a great-tasting, on-trend ketogenic drink. AAK, aak.com

FOUR FOOD-RELATED businesses that are part of ABF Ingredients offer various ingredient innovations that address the needs of food manufacturers.

The first is AB Enzymes, which in December 2019 launched VERON MAXIMA to provide a long-lasting and complete freshness experience to every bakery product. There are no limits in applying VERON MAXIMA for the development of premium fresh-keeping products for the baking industry. Today, bread improver companies need to meet more and more requirements. On the one hand, there are increased quality requirements for packaged and refrigerated baked goods. On the other hand, customers and manufacturers want to reduce both food waste and stale returns. In addition to this, consumers want to have an extraordinary and enjoyable fresh eating experience. VERON MAXIMA can easily be incorporated into existing improver formulations without having any influence on dough properties and bread product appearance other than providing the desired freshness effect in the final baked product. It is the missing piece complementing every fresh-keeping toolbox—it’s the differentiating tool to meet the needs of both consumers and manufacturers.

The second business unit, ABITEC Corp., is a global manufacturer of nutritional and functional lipids. As the demand for cleaner, more label-friendly ingredients continues to rise, ABITEC keeps the health and safety of all consumers at the forefront of its ingredient development. ABITEC has been manufacturing safe, naturally derived ingredients for more than 20 years, and today’s conscious consumers appreciate that on the label. ABITEC’s NUTRI SPERSE MCT GA Powder checks all the boxes, offering a clean label, dairy-free and allergen-free powder. The ingredient contains responsibly sourced, high-purity, medium-chain triglycerides on a gum acacia base. NUTRI SPERSE solid lipids offer a wide range of functional benefits, such as enhanced texture and mouthfeel and improved solubility for many end-use nutritional products. With the ever-evolving expansion of consumer product options and formats, ABITEC’s portfolio of both liquid and powdered MCT ingredients is the perfect fit for food, beverage, and powder applications.

PGP International, the third business unit that ABF Ingredients is highlighting, supports the development needs of its customers to incorporate more protein into their products without sacrificing consumers’ favorite foods. PGP International recently launched extruded pea protein disks specifically developed to improve protein claims while providing a product identity similar to oats. They blend well with the appearances and textures of hot cereals and oatmeal while providing consumers with the nutrients they seek. They are kosher, gluten-free, and non-genetically modified.

Lastly, there’s Ohly, which recently introduced its Meat Replacement Taste Toolbox. The animal protein alternative segment is relatively young, with massive potential for better, tastier, and more differentiated recipes. Ohly experiences a high demand for natural-tasting ingredients that allow the creation of products with an authentic taste experience. It helps its customers to achieve that goal in key global markets. Based on extensive expertise in savory taste, Ohly offers a range of natural yeast-based ingredients that effectively deliver key taste functions for meat replacement recipes at very low inclusion rates. These include savory/umami taste, meaty notes, roasted notes, juiciness/fattiness, salt reduction, and off-note masking. The ingredient toolbox offers label-friendly ingredients that are vegan, non-genetically modified, allergen-free, gluten-free, and kosher and halal certified. ABF Ingredients, abfingredients.com; AB Enzymes, abenzymes.com; ABITEC Corp., abiteccorp.com; PGP International, pgpint.com; Ohly, ohly.com

A NEW SERIES of Class IV liquid caramel color from AIPU Food Industry Co. features prime-quality high-fructose corn syrup as the main material. After years of research, caramel color has been proven to be safe and effective in a variety of food applications with few limits of dosage. The new series uses a lower dosage of catalyst when manufacturing and has an appealing bright red color and longer color retention. The liquid caramel is especially suitable for seasoning and baked goods. AIPU, aipufood.com

FAMILY-OWNED AND operated since 1888, Aiya America is a leading Japanese matcha green tea producer, supplier, and innovator. With attention to detail and adherence to the highest global industry standards, Aiya is committed to providing high-quality organic and conventional matcha ingredient grades for the food, beverage, and nutraceutical industries. Aiya America, aiya-america.com

AS ONE OF the major carotenoid manufacturers worldwide, Allied Biotech Corp.’s portfolio includes beta-carotene, lycopene, apocarotenal, canthaxanthin, and lutein in powder, emulsion, oil suspension, and tablet forms for use in different applications. Its latest ingredient developments are the launches of clear color formulations of beta-carotene and apocarotenal under the Altratene brand. The aqueous solution of the clear powders is different from traditional carotene formulations in that it is transparent and clear; this makes the new formulations useful in jelly, candy, and energy drinks. The color shades go from bright yellow to orange to red. They can replace synthetic colors such as Tartrazine (E102), Quinoline Yellow (E104), Sunset Yellow (E110), Carmoisine (E122), Ponceau 4R (E124), and Allura Red (E129). Allied Biotech Corp., altratene.com

GEN Z CONSTITUTES a powerful, emerging market force following the millennial generation. American Egg Board took a closer look at this generation’s dynamics and desires related to food and beverage purchases in its newest white paper, “A New Generation to Feed,” which is available at aeb.org/gen-z.

Rising to the top regardless of market conditions is the tendency to favor products made with clean, simple, authentic ingredients. Egg products supply formulators with a unique blend of label simplicity and functional complexity, contributing more than 20 functional properties that act individually or in synergy with each other and other ingredients. Egg products supply practical benefits to formulations ranging from comfort foods to snacks by boosting mouthfeel, texture, and appearance. Appearance is especially important in an era where social media shares can drive consumers either toward or away from product/recipe selections.

The Made with REAL Eggs Certification Seal created for use on food and beverage packaging helps retailers and manufacturers improve overall brand quality perception in the eyes of the consumer. In addition to quality, the seal exhibits customer care and promises good taste, and research shows consumers are likely to purchase the item again when it is used. American Egg Board, aeb.org/madewithrealeggs

THE USE OF natural low- and no-calorie sweeteners continues to increase, and the sweetener allulose has been receiving great interest as of late. Allulose is a bulk low-calorie sweetener that has the taste, solubility, and texture of sucrose, but with 90% fewer calories. It is found naturally in wheat, figs, raisins, and jackfruit.

Apura Ingredients offers powder, crystal, and liquid forms of allulose for use in foods, snacks, beverages, and other applications that use sugar. Since allulose is fairly new to the market, formulators are still in the early stages of formulating products with it. Apura Ingredients is committed to helping formulators use allulose to deliver the sweetness and label appeal that consumers demand from their products. The company is proud to be one of the leading suppliers of allulose, and it expects that as demand increases, output from manufacturers will increase, making the sweetener more cost effective and widely utilized. Apura Ingredients, apuraingredients.com

AS ONE OF the premier flour-milling and ingredient companies, Ardent Mills offers a broad range of traditional and organic flours, whole grains, customized blends, and innovative specialty products. It’s all backed by a network of more than of 40 community mills, technical support teams, food safety solutions, an artisan bakery, an on-site bake lab, and Innovation Centers—all located in the United States, Canada, and Puerto Rico. Ardent Mills, ardentmills.com

CONSUMER DEMAND FOR clean label products with extended shelf life is increasing. Bartek Ingredients recently introduced ingredient systems to reduce calcium propionate and improve the quality of breads. Bartek’s systems take advantage of the unique properties of fumaric acid in a proprietary blend to prevent mold proliferation. Furthermore, the systems improve key processing attributes, such as reducing mix time and increasing water absorption, while reducing the amount of calcium propionate used. Bartek Ingredients, bartek.ca

PEOPLE ARE INCREASINGLY aware of what they consume. They seek healthy, non-genetically modified, and natural alternatives with less environmental impact. Biorigin offers great solutions for cleaning up the labels on food and beverage products.

Derived from fermented ingredients, the Bioenhance line of ingredients gives umami taste without changing the flavor profile of formulations. With a neutral salty note, it improves mouthfeel and juiciness of a wide range of applications, being a solution to replace undesirable additives, mask undesirable tastes, and build the taste of low-sodium and low-sugar recipes. This allows the food industry to achieve consumers´ demands on taste and appeal.

The Bioenhance line features two types of ingredients: one designed to work mainly in dairy-based formulations and another one for general applications. Both types can bring different umami taste intensities, enabling food processors to have more flexibility and create specific culinary solutions in several applications. Biorigin, biorigin.net

IDENTIFIED DECADES AGO, umami is now considered one of the five basic tastes, joining sweet, salty, bitter, and sour. Biospringer in September 2019 introduced Springer Umami, a yeast fermentation-based ingredient that adds umami taste to many different food products.

Umami can be described as a pleasant, mouth-filling, lingering taste. This taste stimulates salivation and activates the brain’s pleasure zones. And although it is often associated with Japanese cuisine, this taste is found in the cooking of all cultures worldwide. Some of the foods high in umami taste include meat stocks, fermented products such as soy sauce, and mature cheeses like Parmesan. As a result, umami is associated with salty tastes. The umami taste offers numerous benefits. For instance, umami retains the salty perception of foods even when salt levels are reduced. The umami taste is also a great tool for developing flavor in meat and dairy analogs. It can add juiciness to or round off flavors in plant-based foods. Biospringer, biospringer.com

 

IN KEEPING WITH the fast-growing global consumer interest in plant-based foods, Brenntag Food & Nutrition North America has developed a robust product portfolio that addresses the industry need for plant-based food innovations. Working with the company’s strategic partners, which include leading ingredient manufacturers, Brenntag provides critical components for creating high-quality and differentiated plant-based foods. The company’s complete ingredient solutions include textured vegetable proteins; several protein concentrates, such as lentil and fava bean; natural colors from vegetable and fruit juices; functional binders and hydrocolloids; vegetable oils and fats; and several plant-based starches and fibers. Brenntag’s experienced food scientists and product developers at the company’s Food & Nutrition Application & Development Centers offer full product development support and technical guidance around recipe optimization, process design, and scale-up. Brenntag, brenntag.com

A NEW PORTFOLIO of ingredients will help producers of plant-based meat alternatives replicate the taste, texture, and cooking experience of meat. The ingredients from Bunge Loders Croklaan, a leading company in the areas of oils, fats, and emulsifiers, help food formulators to optimize the right blends of ingredients so that their meatless alternatives are as close to meat as possible. Bunge Loders Croklaan offers oils, specialty fat fractions, shortenings, flakes, and emulsifiers produced from high-stability sunflower, canola, coconut, and palm fruit oils. Together these ingredients help maximize taste, texture, and appearance—oil for flavor and aroma release, fractions and shortenings for juiciness, and flakes for marbling. In addition, lecithin enhances surface browning, which greatly improves the visual appeal of meat alternatives. Building on these benefits, Bunge Loders Croklaan can further fulfill customer demand for products that are expeller-pressed, nutritious, and sustainable, and are not genetically modified. Bunge Loders Croklaan, bungeloders.com

A NEW NONDAIRY cream is the latest ingredient to join the clean label offerings from Butter Buds. This clean label ingredient does not use maltodextrin as a carrier, but instead replaces it with inulin or chicory root. It adds richness, masks off-flavors, and is a Kosher Pareve ingredient that is also allergen-free. This nondairy cream ingredient is a great fit for nutritional beverage or bar applications, including plant-based products, since it has an allergen-free status.

The company is also highlighting Organic Butter Buds–32X, which converts one of Butter Buds’ original and most popular ingredients on the market today into an organic version. Butter Buds has kept all the features that make the original so successful, such as ease of use, low cost in use, and a rounded, complete butter flavor. The company also developed a certified organic version. Organic Butter Buds–32X can be used in Non-GMO Project Verified applications as well as any other project food developers can imagine. Butter Buds, bbuds.com

A CLEAN LABEL sweetener, Carolina Sweet from Carolina Innovative Food Ingredients is made from 100% North Carolina-grown sweet potatoes. Carolina Sweet is used in a variety of applications, such as part of vegan sweetener systems for coffee or in sugar reduction projects in baked goods. It also contributes vegetable servings to smoothies and chewy fruit and vegetable snacks. The company’s sweet potatoes are 100% upcycled and are Non-GMO Project Verified. Carolina Sweet is available in both conventional and organic forms and in a variety of pack sizes. Carolina Innovative Food Ingredients, cifingredients.com

SWEET BAKED PRODUCTS from Chaucer Foods, a leading supplier of freeze-dried fruit, vegetables, and baked ingredients, are designed to help food manufacturers improve the taste and texture of a variety of treats. The company’s ingredients are shaped, dried versions of authentic bakery recipes that give food producers more versatility in innovating new flavor combinations or adding an extra layer of indulgence to existing product lines. The sweet baked selections are made in small batches, with no additives or artificial preservatives, supporting a simpler label. The ingredients are ideal as toppings, inclusions, or decorations for confectionery applications; as a decoration or baked on top of brownies, muffins, and cookies; as a topping or added directly into ice cream, and in chocolate-coated ice cream toppings; or to add visual appeal and provide flavor in beverages. Chaucer Foods, chaucerfoods.com

NATURALLY FERMENTED, PLANT-BASED, yeast-free umami components from CJ Bio help manufacturers create delicious savory applications. TasteNrich, the new natural culinary solution platform from CJ Bio, offers clean label enrichment as a natural flavor, delivering appetizing richness and fullness for authentic savory flavor. Master U5 boosts up-front clean umami taste, and provides juicy, savory, sour, and bread notes while Master L5 promotes long-lasting umami taste and improves mouthfeel, richness, nuttiness, and other complex natural flavors. Solution B5 is a new combination of the two, and it delivers an intense, balanced umami experience. Solution M5 is the newest natural culinary solution for the processed meat and alternative protein industries, enhancing strong umami taste, boosting salt perception to help reduce sodium content, and retaining texture and yield, which can be lost by lowering salt levels. TasteNrich Solution M5 is composed of natural flavor components and could be further customized with other ingredients from the TasteNrich platform to create a desired optimum flavor profile. CJ Bio, tastenrich.com

THE TEAM OF food science experts at Colony Gums will guide customers step-by-step in the creation of a specific stabilizer system that their products need. They can assist customers in imparting basic functionalities such as texture and stability to products by using a standard hydrocolloid. Additionally, Colony Gums now offers Non-GMO Project Verified gums in its TrueGum line. Colony Gums, colonygums.com

FOOD PROCESSORS USING plant-based proteins are moving beyond beef alternatives. Several companies are developing plant-based chicken nuggets, plant-based fish filets, plant-based salmon patties, and plant-based pork ribs. ColorMaker leads the way with creative custom color blends formulated to enhance the visual appeal of meat and fish alternative products. For example, the company’s natural color blends can reinforce the consumer’s impression of savory meat products by closely mimicking the subtle yellow colors of chicken meat, the off-white colors of fish filets, the orange colors of salmon patties, and the red colors of pork ribs. ColorMaker’s custom natural color blends are designed to maintain their shade when cooked or to turn brown when cooked, and they can be incorporated into the matrix of plant-based proteins or into a bread coating. ColorMaker, colormaker.com

WITH A PORTFOLIO of more than 20,000 flavors and flavor combinations, Custom Flavors works to understand the best formulations and capabilities for every flavor it develops. The company manufactures liquid and powder flavors and can readily convert flavors to best match its customers’ products. In meeting its customers’ needs, Custom Flavors can create flavors that are certified organic, organic compliant, natural, non-genetically modified, natural and artificial, TTB compliant, gluten-free, or allergen-free. Custom Flavors, customflavors.com

COLORS HARVESTED FROM nature and perfected by science: It is a brilliant partnership resulting in innovative natural colors that rise to the challenges of being convenient, affordable, functional, and on-trend. You won’t want to miss the food color line expansions that DDW, The Color House, has been working on this year.

The first addition is to DDW’s Amaize line. These are new liquids and powders from purple corn that provide even more options for traceable, responsible reds with a simple label. The second addition is to the Naturbrown line. The widest range of natural browns from the widest range of sources just got even broader with the addition of Certified Organic Naturbrown Apple, a stable, simple label alternative to caramel color.

Two new locations in Burton-on-Trent, United Kingdom, and Santiago, Chile, expand DDW’s global supply capabilities in Europe, Latin America, and Asia. They also help to expand the company’s color line with the addition of chlorophyll greens that have a fully transparent supply chain and vegetable carbon black with an intense shade and a perfect pour. DDW, The Color House, ddwcolor.com

IQF RICE AND grains represent the next level of innovation and food quality from Ebrofrost North America. The company provides conventional and organic rice varieties, including basmati, jasmine, arborio, white and brown long grain, Calrose, sushi, red, black, and wild. Conventional and organic ingredients include red and white quinoa and red, green, and brown lentils, among others. Ebrofrost’s state-of-the-art facility is highly automated to ensure that all ingredients are frozen seconds after being cooked to produce the highest quality. All IQF rice and grains are gluten-free and do not contain any allergens, preservatives, synthetic colors, or other additives. The company’s high-output process and automated cold-store provide short lead times and rapid response to customer orders. Ebrofrost, ebrofrost.com

TAP INTO DECADES of dairy expertise with the launch of the new Edlong Organic range. These flavors are fully customizable to suit your needs. The portfolio ranges from sweet to savory, including different profiles in cheese, cream, cultured, milk, butter, sweet dairy, masking, and mouthfeel varieties—each setting a new standard for taste impact and functional performance.

Edlong also has an expanded line of dairy-based natural flavors so manufacturers can create more authentic dairy profiles. These high-intensity cheese and cultured taste profiles are perfect for sauces, dressings, and dips. The benefits are multifold: low usage levels and heat-stable functionality, the option to reduce or replace dairy commodities for cost savings while increasing overall flavor impact, and the possibility to call out the source name in the ingredient declaration.

As a leader in the taste of dairy, Edlong is a natural partner for all plant-based applications. Edlong’s flavors provide mouthfeel, masking, depth, and overall character to enhance the eating experience of plant-based products. Edlong has also validated that its dairy-free cheese flavors deliver a flavor profile so authentic that in recent artificial intelligence research projects, consumers reported liking them better than the real cheese benchmarks. Edlong, edlong.com

CREATE FOOD GLAM with sparkle and shimmer. With the new Candurin NXT Silver Blossom and Candurin NXT Ruby Red, EMD Performance Materials has elevated pearl effects to new levels by offering a unique silver with a subtle pink hue and a stable vibrant red. They give beauty to food and provide premium value by adding an irresistible iridescence.

Based on a new mineral substrate, this range is considered non-artificial and suitable for vegan, halal, and kosher claims. The excellent stability to light, temperature, and pH allows versatility for innovative effects. The appealing Candurin NXT Ruby Red is suitable to upgrade mints, soft and hard candies, and chewing gum, emphasizing the freshness and taste of red berries. It is a vegan alternative to carmine. Looking for a subtle shine instead? Candurin NXT Silver Blossom provides a natural-looking shimmer for snacks and beverages.

EMD is an inventor of edible pearl effect colors, and the company is constantly cultivating new standards in color technologies that enrich the fields of visual experiences. Don’t miss the trend for vibrantly colored food on social media, which is increasingly driving positive purchase behavior among consumers around the globe. EMD Performance Materials, emd4food.com/candurin

FOR MORE THAN 65 years, Enzyme Development Corp. has provided a wide range of enzymes for the food, nutraceutical, and animal feed industries. It is the only producer of papain in the Western Hemisphere and offers an OMRI (Organic Materials Review Institute) certified papain for organic applications. It also offers a true vegetarian rennet from the thistle flower. Enzyme Development Corp., enzymedevelopment.com

A MANUFACTURER OF probiotics and enzymes for the beverage, food, and baking industries, Enzyme Innovation, has introduced ProFood BC and SEBake Fresh 10P. ProFood BC is a Bacillus coagulans probiotic shown in studies to be thermo-stable, shelf-stable, and pH-stable for use in traditional foods, functional foods, and beverages. It can inhibit the growth of bad bacteria and enhance T-cell response to support immune health, and also shows promise in providing relief from bloating and discomfort caused by digestive ailments. Additionally, it promotes microflora balance, nutrient absorption, and overall gut health.

SEBake Fresh 10P is an enzyme blend designed to produce softer, superior-quality baked goods that retain their crumb springiness and softness over longer periods of time. SEBake Fresh 10P also extends shelf life, helping bakeries to increase their market coverage and distribution capabilities, while ensuring minimal spoilage and returns, which helps to reduce costs and improve profitability. Enzyme Innovation, enzymeinnovation.com

A SUPPLIER OF specialty chemicals to the food industry and more, Evonik has received Food Safety System Certification 22000 (FSSC 22000) for both its potassium carbonate and potassium bicarbonate, and the company reports that this ensures that these ingredients meet the highest level of quality for the food industry. Potassium carbonate and potassium bicarbonate are widely used for dry fruit processing, Dutch cocoa processing, wine de-acidification, and in the production of a variety of snacks and beverages. Evonik, evonik.com

VALUE-ADDED DAIRY concentrates from First Choice Ingredients come in paste, powder, and liquid forms. Derived through fermentation and enzyme reaction technologies, the company’s extensive line of cheese and dairy ingredients provides rich, impactful flavor and adds texture and mouthfeel to a variety of applications. The flavors also provide on-trend flavor profiles. Kosher, halal, organic certified, and Non-GMO Project Verified versions are available. First Choice Ingredients, fcingredients.com

UNSWEETENED AND REDUCED-SUGAR cranberries from Fruit D’Or provide taste without compromising on texture or color. The result is a tender red fruit with a mild tart flavor, with only 4 g of sugar per 100 g. The unsweetened cranberries are infused with a soluble tapioca fiber and glycerin solution to provide 56 g of fiber per 100 g serving. The product can be used in a wide variety of applications, including bakery products, cereals, and as toppings and in trail mixes. Fruit D’Or boasts the largest organic cranberry production in the world and is recognized in more than 50 countries for the quality of its products and innovation in the development of organic farming practices and processing methods. Fruit D’Or, fruitdor.ca

THE DISTINCTIVE FLAVOR of California garlic is available in every form from The Garlic Company. This includes fresh (whole peeled, diced, crushed), frozen (diced, pureed), shelf-stable (whole/sliced cloves in brine, crushed), and juice. The garlic allows customers to put “made with fresh garlic” or “made with California garlic” on products, adding flavor to sauces, salsas, dressings, soups, frozen entrées, and more. From seed to formula-ready products, the company takes care to preserve quality through process controls and traceability along its supply chain. The Garlic Company, thegarliccompany.com

MILK CONCENTRATES AND milk protein isolates from Gay Lea Foods Co-Operative may be used in a wide variety of applications, including whipped desserts, meat products, dried dairy-based mixes, milk-based drinks, low-fat foods, ice cream, mousses, smoothies, and products with protein-enriched or low-lactose claims. Made with 100% Canadian milk in a nutraceutical-grade plant, the concentrates and isolates are kosher and halal certified. Additional applications include cheese products, cultured products, fortified beverages, pediatric nutrition, medical nutrition, weight management products, powdered dietary supplements, sports nutrition products, infant formulas, high-protein clinical formulations, nutritional bars, health food supplements, and nutritional applications for the sport and aging nutrition markets. Process controlled and heat treated for functionality, the products can be customized to customer requirements on WPN, viscosity, binding, gelling, emulsification, and solubility. Gay Lea Foods Co-Operative, gaylea.com

USING COLORING FOODS allows food manufacturers to replace synthetic colors in products and appeal to label-conscious consumers. GNT Group is highlighting coloring foods in shades of red and blue.

EXBERRY liquid and powdered red coloring foods deliver colors that are 50% more intense, which means that they can be used in lower dosages to achieve the same effect, all while reducing cost-in-use. Another quality of these colorings foods the company promotes is that they do not contain sugar ingredients. The range of shades includes Vivid Red, Purple Plum, Veggie Red, and Brilliant Pink. They are made from carrots, black currants, radishes, blueberries, and sweet potatoes grown by GNT’s select group of farmers. They are available globally.

The company also developed a range of blue powders derived from the blue-green algae spirulina. The range of blue coloring foods is offered with a choice of carriers, including maltodextrin or sugar, available in both standard and micronized powder forms, and does not contain trehalose. The coloring foods offer solubility and stability in many applications and are particularly suitable for use in instant beverages, fondant, white chocolate, and hard-panned products. GNT produces coloring foods from spirulina in its dedicated facility in Mierlo, Netherlands. GNT, exberry.com

EXPANDING ITS VARIETY of savory flavors, the R&D team at Gold Coast Ingredients created a new line of vegan mushroom-based flavors that replicate the taste of meat and poultry. The mushroom-based flavors are natural, clean label, and available in water-soluble liquid and spray-dried powder forms. They include Vegetarian Beef Broth Type Flavor, Vegetarian Roast Beef Type Flavor, and Vegetarian Beef Tallow Type Flavor. Also available are Vegetarian Pork Type Flavor, Vegetarian Bacon Type Flavor, Vegetarian Lard Type Flavor, Vegetarian Breakfast Sausage Type Flavor, and Vegetarian Fried Chicken Type Flavor. Gold Coast Ingredients’ mushroom-based flavors pair well with meat substitute products, soups, sauces, snack foods, and more. Gold Coast Ingredients, goldcoastinc.com

LOCATED IN AMERICA’S tart cherry-growing region, Graceland Fruit is one of the largest providers of infused dried fruits in the world. The company has been perfecting the art of drying fruit since 1973, including dried cranberries, Montmorency cherries, blueberries, apples, and more. Graceland Fruit, gracelandfruit.com

ADD AN EDGE to formulations with MALTRIN maltodextrins and PURE-GEL, INSCOSITY, and INSTANT PURE-COTE modified starches from Grain Processing Corp. Whether creating texture, managing moisture, or imparting a creamy mouthfeel, the company’s ingredients can provide added benefits to a variety of formulation solutions. The new Savory BBQ Granola Bar, for example, is packed with plant protein. MALTRIN SS dried glucose syrup gives the bar an excellent texture and binds the nuts, oats, seeds, and other nutritious ingredients together. INSCOSITY modified starch adds softness, and both ingredients improve moisture retention throughout shelf life.

In the Dry Mix, Plant Protein Meal Replacement Drink, MALTRIN SS dried glucose syrup reduces sugars (DP1/DP2) compared with corn and tapioca syrup solids products. This new ingredient builds solids for enhanced mouthfeel and contributes minimal sweetness with a neutral flavor. Grain Processing Corp., grainprocessing.com

FIND ANSWERS TO processing issues surrounding shelf-life, yield, texture, moisture management, and costing parameters from Hawkins. The company’s antimicrobials and functional ingredients target multiple shelf-life factors and include multiple antimicrobial combinations, liquid phosphates, dry blend stabilizers, and flavor systems. Hawkins, hawkinsinc.com

FOUR NEW HAZELNUT chocolates have been introduced by Hazelnut Growers of Oregon (HGO). The 6-oz resealable pouched Oregon Orchard confections are dipped in premium, artisanal chocolate and come in four flavors: Dark Chocolate, Milk Chocolate, Skinny Milk Chocolate (20% less chocolate), and Marionberry Chocolate. The gluten-free hazelnut chocolates are a good source of vitamins B and E and are produced with hazelnuts grown by HGO members with sustainability in mind. The hazelnuts are steam pasteurized and roasted in small batches at the SQF (Safe Quality Food) Level-3 Certified processing facility.

Founded in 1984, HGO is a business unit of farmer-owned cooperative Wilco, which has more than 180 growers who collectively own more than 20,000 acres of prime hazelnut orchards. HGO services retail, ingredient, and foodservice channels for confection, snack food, and baking manufacturers around the globe. Hazelnut Growers of Oregon, wilco.coop

ONE OF THE newer additions to the lineup of ingredients from Healthy Food Ingredients is Suntava Purple Corn Extract Powder. The powder, which is a deep purple color, can be used as a natural color option in snack foods and beverages. A recent s’more product concept featured a purple-colored marshmallow made with Suntava Purple Corn Extract Powder. (The s’more also included a graham cracker and chocolate bar made with other ingredients from the company.)

The extract powder has high levels of retained anthocyanins; the company reports that a 1-oz serving of Suntava Purple Corn can more than double the current daily intake of anthocyanins. The extract powder is available as non-genetically modified and certified organic. It joins other Suntava Purple Corn ingredients, including flour, meal, and grits.

Healthy Food Ingredients is a group of global specialty ingredients brands that includes SK Food International, Hesco/Dakota Organic Products, Suntava, and Heartland Flax. It supplies, processes, and packages non-genetically modified, organic, certified transitional, gluten-free, and identity-preserved pulses, soybeans, seeds, flax, grains, expeller oils, and Suntava Purple Corn. The company also offers the extract powder and a select offering of its ingredient portfolio in wholesale quantities to small-to-medium business and product developers through its HFI Marketplace. Healthy Food Ingredients, hfifamily.com, hfimarketplace.com

A LEADER IN quality hemp ingredients, Hemp Oil Canada announces the addition of a heat treatment system to its current BRC AA+ certified facility in Ste. Agathe, Manitoba, Canada. This makes Hemp Oil Canada the only North American hemp ingredient supplier to provide a third-party, validated 5-log kill step.

This comes one year after Hemp Oil Canada announced that its complete line of hemp seeds, oil, and protein powder has received Food and Drug Administration (FDA) clearance as Generally Recognized as Safe (GRAS). This was also a significant first for the hemp industry, as Hemp Oil Canada was the only company to proactively gather and provide the scientific evidence necessary to affirm this sought-after FDA designation. Hemp Oil Canada, hempoilcanada.com

MONK FRUIT SWEETENER solutions aid in sugar-reduction efforts. Hunan Huacheng Biotech offers H2-Luo and H2-Via monk fruit extracts, as well as organic monk fruit extract and organic monk fruit concentrated juice. Hunan Huacheng Biotech, huachengbio.com

THE DEMAND FOR plant-based systems to replace meat and plant-based proteins has increased significantly over the last few years as consumer eating habits shift toward more flexitarian diets. Manufacturers are looking for plant-based proteins that will offer sustainable functional and nutritional value in the meat alternative category. Market and consumer data indicate that this segment will continue to grow with new protein sources and improvements in product offerings and application areas.

ICL’s technical experts are committed to working closely with customers to bring the best products to the market. The company’s Food Specialties team developed the award-winning non-genetically modified textured vegetable proteins ROVITARIS PX 365 pea protein and ROVITARIS FBX 360 faba bean protein. When hydrated, the textured proteins form a fibrous, meat-like texture with a high water- and oil-binding capacity to provide excellent mouthfeel to food products. These ROVITARIS ingredients have great textural integrity and provide good flavor and color binding capability and can be used in vegan, vegetarian, and hybrid meat applications. Examples of applications include nuggets, burgers, crumbles, emulsified systems such as sausages, and protein substitutes in canned soups and sauces. ICL, icl-group.com

A NEW RESEARCH and development facility allows Idaho Milk Products’ customers the ability to work with a research and innovation team to build custom applications, develop new products, and work on continuous improvements. The facility includes a state-of-the-art processing area, and a multipurpose room for product evaluations and conferencing. The company focuses on ready-to-drink beverages, yogurt and fermented dairy, fresh dairy, protein bars, ready-to-mix powders, ice cream, bakery, and cereal. The lab has the technology to develop and test products, enhancing the ability to create prototypes based on customers’ needs. As a result, customers are likely to achieve premium results at a lower cost. Idaho Milk Products, idahomilkproducts.com

DISCOVER THE OPPORTUNITIES within an ever-changing marketplace and act on industry insights to create consumer-preferred foods and beverages. Whether you’re taking on a new food or beverage formulation, or reformulating a current offering, Ingredion knows that taking an idea from conception to launch can be full of unexpected challenges. Through insights and application and formulation expertise, the company can connect its customers with the know-how they need to break through challenges to create a success story. Ingredion’s on-trend ingredient solutions, including plant proteins, sugar reduction solutions, clean label ingredients, starch-based texturizers, and hydrocolloids, can help customers move forward faster. And with the company’s advanced texture and stabilization solutions, and the knowledge of its Gum Gurus, Ingredion can help customers create just-right texture and performance to deliver an appealing, authentic eating experience. Explore Ingredion’s concept formulations that reveal how to create appealing products with more plant protein, cleaner labels, and less sugar. Ingredion, ingredion.us

CONSUMERS ARE INCREASINGLY seeking baked goods made with alternative flours to increase protein and fiber in their diet while lowering carbs. New product launches in bakery with alternative flours, including rice, nut, and flax flours, grew at 5.26% CAGR from 2015 to 2019, according to Innova Market Insights (as cited by Innophos). As gluten-free, grain-free, and ancient-grain bakery options continue to grow, consumers are also becoming more demanding of the quality of the products. No longer are they satisfied with something that is “healthy” or “good for me,” but they are also seeking to match the indulgent benefits of traditional baked goods. As a result, “fluffy and airy” texture claims on bakery products made with alternative flours have grown by 6% CAGR from 2015 to 2019.

Innophos’ leavening solutions can benefit product development initiatives to achieve the right texture in cakes comparable to ones made with traditional flours. In fact, in a recent development in Innophos’ labs, its leavening solutions yielded higher volumes and a softer texture in baked goods that were made with alternative flours compared with traditional flour. All recipes were made using the same process used in traditional baked goods. Innophos, innophos.com

CUSTOM SOLUTIONS AND innovative benefits are what Innovative Freeze-Dried Food promises its customers. The company produces various freeze-dried fruits and vegetables, including apple, blueberry, pineapple, Saskatoon berry, cauliflower, beet, spinach, and more. As far as the forms and sizes are concerned, food formulators can choose from whole pieces, sliced, diced, cubed, granules, and powders. The company reports that it is “honoring the food in food ingredients” by taking care to ensure that the flavor, aroma, and texture—and the consistency and quality— of its ingredients are enhanced. Innovative Freeze-Dried Food’s technology includes advanced process controls and systems to operate its plant efficiently. Innovative Freeze-Dried Food, innovativefdf.com

RECENTLY DEVELOPED DIETARY and functional fiber systems from J. Rettenmaier USA offer several formulation solutions to food and beverage product manufacturers. The first ingredient is VITACEL Organic Pea Fiber for use in baked goods, cereals, extruded snacks, meat, and meat alternatives. The ingredient helps to improve cooking yield, improve freeze/thaw stability, increase juiciness through high water retention, and enhance texture. Using the ingredient helps manufacturers meet consumer demands by shortening ingredient lists and provide a cleaner label by replacing phosphates, carrageenan, xanthan gum, and lecithin.

Another addition to the company’s portfolio are alginates under the VIVAPUR functional systems brand line. These hydrocolloids have natural gelling, thickening, and texturizing properties, making them highly functional in bake-stable fillings. They also work well in frozen desserts and meat and meat alternative applications, where they provide body and mouthfeel, control crystallization, and reduce freeze/thaw and frying loss. J. Rettenmaier USA, jrsusa.com

AS A GLOBAL supplier of cellulose ingredients, Juning Fortune Biotech has been involved in the production, development, and marketing of sodium carboxymethyl cellulose (CMC) for more than 40 years. CMC is derived from cotton and wood cellulose, readily dissolves in water, and is a white to off-white powder that is odorless and flavorless. It is used in many food and beverage applications where it has several functionalities. These include increasing water retention, forming films, thickening, reducing ice crystals, and increasing thermal and light stability. Jining Fortune Biotech, sdfrchem.com

INNOVATIVE SPICE AND herb flavor extracts, colors, and antioxidants from Kalsec capture the best that nature has to offer. Kalsec utilizes the experience and knowledge of its employees to formulate ingredients that help make products look better, taste better, and last longer. Founded in 1958, the company remains family owned and provides localized support to global customers. Kalsec, kalsec.com

TWO INGREDIENTS PROMISE to improve the overall quality of tortillas and bakery and snack foods. TillaZyme is part of the Kemin portfolio of recently launched ingredient solutions for the tortilla industry. By using the perfect mix of enzymes and gums, TillaZyme contributes quality and customized characteristics to corn tortillas. TillaZyme also allows manufacturers ease of use with its precisely measured ingredient quantities. By using TillaZyme, manufacturers and formulators can meet consumer demands for fresher, safer, and more appealing finished food products.

Kemin offers Fortium RVC, a consumer-friendly blend of rosemary extract and ascorbic acid to help delay the onset of lipid oxidation in fats and oils to lengthen the shelf life of baking and snack products. It can be used as an alternative to synthetic antioxidants and traditional tocopherols. As manufacturers continue to respond to consumer demand for consumer-friendly labels, Fortium RVC helps fill the gap between efficacy and clean label. By utilizing proprietary grinding technology, it ensures small, uniform particle suspension for improved physical stability in each application. Kemin, kemin.com

AS CLIMATE, HEALTH, and animal welfare concerns drive the plant-based trend, the humble potato holds many of the answers to more sustainable food. For consumers who are concerned about climate and health, and who want convenience along with taste and texture, the combined use of potato-based starch and protein represents a possibility to meet all needs. Protafy from KMC is a plant-based protein with high nutritional quality. Interesting DIAAS (digestible indispensable amino acid score) and BCAA (branched chain amino acid) values make it appropriate for products targeting muscle building and recovery, or optimal nutrition for the growing flexitarian/vegan segment. Since Protafy is insoluble, it is easy to incorporate into existing product formulations without affecting the textural properties. In addition to being suitable for snacks, bars, cookies, and baked products, Protafy can be used in pasta and noodles as well as extruded snacks and pellets. KMC, kmc.dk

FOUNDED AT THE end of the 19th century, Lallemand Inc. specializes in developing, producing, and marketing yeasts and bacteria to food and beverage companies around the world. The Lallemand Bio-Ingredients business unit produces inactive whole cell yeast, yeast autolysates, and yeast extracts for applications and product developments in savory, health (functional foods and supplements), and fermentation applications.

One area of specialization for the company is in producing yeast extracts under several brands. High-Lyfe yeast extracts contain a natural source of 5’-IMP and 5’-GMP nucleotides that bring out umami taste in foods, while Intense-Lyfe yeast extracts generate beefy, meaty, and roasted flavor notes and provide a dark color for bouillons, soups, and sauce bases as well as roasted flavor for savory applications. Prime-Lyfe yeast extracts are light in color and designed to add mild savory background flavor notes in foods. Finally, Savor-Lyfe yeast extracts are ideal for foods requiring roasted notes enhancement, such as roasted beef or chicken. Lallemand, bio-lallemand.com

 

A DARK CHOCOLATE called Beau Cacao has a high content of flavanols, flavonoids, and polyphenols. It was developed from VitalCao, Luker Chocolate’s line of functional ingredients with benefits derived from cocoa. Beau Cacao’s formula helps protect cells up to 60% more than regular chocolate, according to the company, which means that it protects the body from the sun’s rays from within. It also helps to reduce inflammation that may occur in skin tissues up to 26% more than regular chocolate.

Another innovative product from Luker Chocolate is the Protein Pud, an instant soy protein pudding, sweetened with stevia, that does not need refrigeration. The snack is healthy, delicious, and easy to prepare, and features an innovative formulation that requires only the addition of a little cold water to obtain the desired texture. An herbal product, it is suitable for vegans and can be topped with nuts, dried or fresh fruit, or cocoa nibs. Luker Chocolate, lukerchocolate.com

A LINE OF textured proteins called ProTerra joins MGP Ingredients’ textured wheat to offer food formulators a range of choices for almost any application. ProTerra is especially suited for use in vegetarian/vegan applications, as well as in blended products, as an extension or partial substitute for meat. According to the company, ProTerra proteins mimic the appearance and fibrous texture of meat in a plant-based option and are available in multiple sizes and shapes. In addition to providing a new gluten-free pea product, ProTerra offers important nutritional benefits, with a minimum of 75% protein on a dry basis. Additionally, there are significant functional benefits, with good hydration capacity and time requirements. MGP Ingredients, mgpingredients.com

AN INDUSTRY-FUNDED agriculture promotion group, the National Honey Board offers resources such as reports, trend information, and menu and product development inspiration to food and beverage manufacturers and foodservice professionals. The organization also funds research projects designed to find new and improved uses for honey in foods and to find ways to maintain the health of honeybee colonies. National Honey Board, honey.com

THREE NEW LOW-aluminum tricalcium phosphate ingredients meet European Union standards (EU600A, EU100A, and EU10A). Natural Enrichment Industries introduced the versions in March. The company also manufactures other food-grade tricalcium phosphate ingredients from raw materials that are U.S.-sourced and SQF Certified. The company promotes several uses of tricalcium phosphate in food products. It is used as an anti-caking agent in salt substitutes, pet foods, sugars, flour, powdered icings, and spice blends. In frozen food products that contain cream cheese, tricalcium phosphate helps keep the cream cheese from breaking down when thawed, maintaining a creamy consistency. Tricalcium phosphate has also been used for calcium enrichment in orange juice. Natural Enrichment Industries, neitcp.com

A NATURAL COLOR solution for meat substitutes, Vegebrite Veggie Reds is Naturex’s new line of “coloring foodstuffs,” combining beetroot and other natural extracts. The coloring foodstuffs can be used to achieve an authentic meat-like color in meat substitutes and raw and cooked patties. In plant-based burger patties, the blends undergo a color transformation during the cooking phase, turning a brown color that closely mimics grilled meat. Using different formulations to accommodate a wide range of applications and regulatory requirements, the company’s application team is ready to support customers in achieving the right colors for these very complex food matrices. Vegebrite Veggie Reds are made with fruit and vegetable juices (color), along with other natural extracts that consumers can easily recognize, making them a useful and desirable clean label solution. Naturex, naturex.com

A MANUFACTURER AND global supplier of natural aroma chemicals to the flavor and food and beverage industries, Oamic Ingredients (previously known as Bestally) recently began offering Bestvanil natural vanillin ex ferulic acid. Bestvanil is derived from non-genetically modified rice bran oil. It meets U.S. FDA Regulations 21 CFR101.22 for “natural flavor” and meets EU Regulation (EC) No. 1334/2009 for “natural flavouring substance.” Other additions to its portfolio of natural aroma chemicals are 2-acetylpyrazine, 2-acetylthiazole, beta-damascenone, and a series of delta lactones, including C-10 and C-12, derived from plant-based fatty acids using fermentation. Oamic Ingredients, oamicus.com

AN INGREDIENT TECH company, PLANETARIANS upcycles by-products and solid food waste into high-protein and high-fiber ingredients. The company’s functional protein flour is made from upcycled defatted sunflower seeds with three times the protein and two times the fiber of wheat flour. Compared with fractionation, concentration, and isolation, PLANETARIANS’ technology used to produce the ingredients does not generate by-products. It uses 30 times less water and less energy due to the absence of drying before texturizing. Compared with submerged fermentation, PLANETARIANS’ technology delivers better texture because the kill step by extrusion texturizes the protein and requires 10 times less water. The company’s technology involves the following steps. Dry extrusion of the plant-based ingredients creates a porous structure, increasing the surface area and oxygen free flow. Then, solid-state fermentation is used to process carbohydrates in the raw ingredient into extra protein in addition to the inherent protein, increasing the quality (PDCAAS) of the protein due to the amino acid composition. Wet extrusion works as a kill step, and processes biomass into high-moisture meat analogs with superior texture, due to the mix of proteins. PLANETARIANS, planetarians.com

FOUNDED IN 1857, Richardson International is Canada’s largest agribusiness and has built trusted relationships with farmers to bring quality agricultural products to the world market. Richardson’s food and ingredients business includes research and technical experts who focus on innovative product development to meet the needs of a dynamic and ever-changing marketplace. Richardson Milling mills organic oats and supplies ingredients to companies around the world. Some of the ingredients are organic steel-cut groats, flakes (large and quick), whole oat flour, and oat bran. Richardson Food & Ingredients, richardsonfoodandingredients.com

SPECIALLY PREPARED ORGANIC and conventional rice flours from Rivland are produced from medium and long grain varieties that are suited for food applications where minimal flavor interference is desired. Because of its hypoallergenic properties and digestibility, rice flour is the basic ingredient in infant rice cereals and is the preferred thickening agent for baby foods. The company’s new gluten-free and allergen-free wild rice flour brings a nutritious, nutty flavor to baked goods. The new flour is also suitable for granola bars, multigrain breads, and dry bakery mixes. Rivland Rice-Gel pregelatinized rice flour is a key ingredient in sauces, snacks, baked goods, and pet treats. Rivland, rivland.com

THE CUTTING-EDGE extraction and concentration technology that S&D Coffee & Tea uses to produce coffee and tea extracts enables the creation of proprietary formulations based on consumer needs and delivers breakthrough products. Within extracts, the company offers a broader portfolio with differentiated product attributes, including improved flavor profiles to meet changing consumer demands.

S&D reports that it is the only vertically integrated commercial coffee and tea extractor. The depth of coffee, tea, and food science experience in combination with its collaborative innovation approach sets it apart. S&D continues to lead as the industry morphs beyond hot coffee into other extract-based options that appeal to beverage consumers at home and in restaurants. S&D Coffee & Tea, sdcoffeetea.com

AFTER MORE THAN a $2 million investment and years of research and development, SaltWorks recently launched its Perfect Smoke Technology. The process uses real wood that is hand selected for superior flavor and aroma profiles, premium salts harvested from the world’s cleanest oceans, and proprietary ultra-clean cold smoking techniques to produce exceptional smoked salts.

Using its Perfect Smoke Technology, SaltWorks has re-launched its entire line of all-natural smoked salts, including the company’s most popular varieties, such as Salish Alderwood Smoked Sea Salt, Yakima Applewood Smoked Sea Salt, Durango Hickory Smoked Sea Salt, El Dorado Mesquite Smoked Sea Salt, and Fumée de Sel Chardonnay Oak Smoked Sea Salt.

SaltWorks uses only all-natural wood that is lot coded, food grade, and free of pesticides. The wood is debarked and custom cut at a dedicated sawmill before it arrives at SaltWorks’ in-house smoking facility in Woodinville, Wash., where it is kiln dried and stored in a humidor set to an optimal humidity level. To create a quality smoke flavor, the company doesn’t use liquid smoke or other chemicals or materials such as bark, chips, pellets, or sawdust in its smoking process. SaltWorks, seasalt.com

ALLULOSE IS A nearly zero-calorie sweetener with 70% of the sweetness of sucrose. Owing to its similar characteristics to sucrose and harmonizing nature with other caloric and noncaloric sweeteners, it can be applied to a wide range of food and beverage products. In April 2019, the U.S. Food and Drug Administration issued a draft guidance allowing allulose to be exempted from “Total sugars” and “Added sugars” on the Nutrition Facts label.

Allulosia-L allulose syrup from Samyang Corp. is now commercially available for the global market. Allulosia-L is manufactured using Samyang’s enzyme technology without non-genetically modified materials. The sweetener satisfies customers’ cravings for sugar reduction without having to sacrifice texture and flavor. Samyang’s strong R&D capabilities enable the company to offer customized solutions to meet each customer’s needs. It is a leading manufacturer of food ingredients ranging from traditional commodities, such as sucrose, flour, starch, starch sweeteners, and oil, to highly functional specialty ingredients, such as allulose, dietary fibers, oligosaccharides, polyols, and so on. Samyang Corp., samyangcorp.com

EVERY YEAR THE dairy experts at Saputo process approximately 11 billion liters of milk into a variety of cheeses and a range of dairy products and ingredients that are sold in more than 50 countries. The company sells its own branded products and products labeled under its retail and foodservice customers’ brand names. Additionally, Saputo sells its ingredients to food manufacturers for use in food products and nutritional products. Saputo, saputo.com

SWEETENERS ARE IMPORTANT to consumers, who also want natural ingredients. This is why natural stevia leaf extracts have evolved over the past decade as a natural and sugar-free healthy sweetener alternative.

Great progress in natural sweetener technologies has dramatically improved the process to develop improved extracts with sugar-like sweetness. Fermentation and bioconversion using native plant enzymes yield better-tasting glycosides Reb M, Reb D, and Reb E. The ones produced through fermentation or bioconversion are still rather expensive. Improving the commercial process and increasing scale will help drive ingredient cost to an acceptable cost-in-use level for most food and beverage companies.

A newcomer to this processing technology improvement platform to produce Reb M and Reb D is SC INGIA. The company’s novel and patented process simplifies the complex pathway to Reb M with improved yields and process timing. Both process improvement areas help to reduce production and isolation/purification processes. The company offers Ingvia Reb M, Ingvia Reb D, and Ingvia Plus blends of Reb M and Reb D. They are water soluble and heat stable, and they are not genetically modified. SC INGIA, www.scingia.com

LIQUID AND POWDERED caramel colors for the food industry is the specialty of Sethness Roquette. The company offers a wide selection of caramel colors from minimally processed Class I caramel colors to acid-stable, cola-friendly Class IV caramel colors. The company provides more than 80 caramel colors, including 12 Non-GMO Project Verified and two certified organic caramel colors. Sethness Roquette, sethness.com

A LINE OF seasoning blends formulated especially for use with air fryers is available from The Spice Lab. Each air fryer spice kit contains a packet of seasoned rice flour and a packet of seasoned panko breadcrumbs to achieve a delectable crunchy coating without any of the fat that comes with frying in oil. The Air Fryer Seasoning Kits are convenient and take the guesswork out of creating the breading combination that yields delicious and crunchy results. Each kit is enough for six to eight servings.

Choose from Herb & Garlic Chicken, a savory and herbal blend with a gentle kick of heat and recipes for chicken cutlets, chicken parmesan, and a vegetarian version, or Buffalo Spicy Chicken, a combination of chiles, mustard, honey, and spices for a fiery start tempered with sweetness and the tang of mustard. There’s also Lemon Pepper Chicken, which pairs lemon with peppercorns and thyme for crispy chicken or fish filets, and Sweet Honey Mustard that gives sweet and savory flavor with a mustardy tang. (Try it with pork chops—a recipe is included.) Finally, the Buffalo Spicy Cauliflower version creates crisp and crunchy cauliflower with savory and sweet flavors and a bit of heat.

The Spice Lab is a woman-owned and family-run business that offers sea salts and seasoning blends. The company processes and packages its products in its SQF-certified manufacturing facility in Pompano Beach, Fla. The Spice Lab, spices.com

NUTRITIVE SWEETENERS FROM Suzanne’s Specialties can help manufacturers provide cleaner labels. The company develops and produces custom blends and flavor systems unique to a customer’s needs. It also supplies organic and natural sweetener options to both the commercial food industry and the health-food industry. Suzanne’s Specialties, suzannes-specialties.com

SWEET TASTE SOLUTIONS from Sweegen help manufacturers of a diverse range of food and beverage applications. The company’s mission is to reduce sugar and artificial sweeteners in the global diet. The company partners with its customers to create delicious, zero-sugar products that consumers love. With next-generation stevia sweeteners like Bestevia e+, Bestevia Reb M, and Bestevia Reb D in its portfolio, along with deep knowledge of flavor modulators and texturants, Sweegen delivers market-leading solutions that customers want and consumers prefer. The company has applications teams located in four global regions—North America, Latin America, Europe, and Asia-Pacific—that are ready to work with their customers on sugar-reduction challenges, especially when it comes to new product development that reflects the tastes of the local populations. Sweegen, sweegen.com

GREAT TASTE TAKES more than great ingredients, and that’s why Tastepoint by IFF wants to be the spark that advances its customers. The company offers a comprehensive range of vanilla extracts produced using its proprietary extraction process. It also offers flavors to help developers formulate tasty beverages, dairy and frozen desserts, savory products, and sweet goods. Its range of taste modulators is used to enhance sweetness, reduce salt, boost umami, improve mouthfeel, block bitterness, and mask off-notes. Tastepoint by IFF, tastepoint.com

TO MEET GROWING consumer demand, Tate & Lyle recently expanded its portfolio of Non-GMO Project Verified ingredients. These include texturants made from non-genetically modified dent corn, such as two gelling starches—THINGUM 107NG and BRIOGEL 1082 NG—designed to optimize texture in jelly confections and processed cheese, respectively, and the bulking starch MERIZET 100 NG that helps optimize texture attributes in sauces, dressings, bakery, and snacks.

“These launches further expand Tate & Lyle’s portfolio of Non-GMO ingredients, which will help our customers increase their inventory of products bearing the Non-GMO Project Verified Certification,” said Werner Barbosa, Tate & Lyle vice president, global lead, texture innovation and commercial development, in a company press release. “One of the most effective ways to reassure consumers that the foods and beverages they purchase are Non-GMO is to offer products that display the Non-GMO Project Verified on-pack seal.” Tate & Lyle, tateandlyle.com

OVER THE PAST year, Univar Solutions added exciting new food ingredients to its U.S. portfolio. These include ASTRAEA Allulose from Ingredion, EverSweet stevia sweetener and PalmAgility bakery shortenings from Cargill, microencapsulated Glucono delta-Lactone (eGdL) and ERYLITE monk fruit blend from Jungbunzlauer, Rhovanil US NAT natural vanillin from Solvay, and AvenOlait whole grain oat dairy alternative from Axiom Foods. The company’s food scientists are ready to help with new product development, whether formulating a new recipe or reformulating an old one. Univar, univarsolutions.com/food

BRCGS RECENTLY AWARDED Woodland Foods with an outstanding Brand Reputation Compliance Global Standard audit grade AA for food safety, BRCGS’s highest audit rating.

“Every Woodland Foods employee should be proud of this accomplishment,” said Paul Nagy, Woodland Foods’ vice president of supply chain, in a company press release. “Achieving the BRCGS’s highest audit rating across all of our operations demonstrates Woodland Foods’ culture of teamwork and our commitment to keeping food safety and quality as our highest priority.” The BRCGS is a global food safety and quality program and a standard under the Global Food Safety Initiative.

Woodland Foods, which is an importer and supplier of more than 1,600 specialty dried ingredients, also announces that it has expanded into a third facility at its Northern Illinois headquarters, bringing its capacity of manufacturing, warehouse, and office space to more than 450,000 square feet. The new facility houses a cutting-edge, nonthermal sterilization system called Neo-Pure and a super-fine mesh pulverizer. Woodland Foods, woodlandfoods.com