A recently published study conducted by Perfood GmbH, Germany, in collaboration with the University of Lübeck, Germany, demonstrated that BENEO ingredients Palatinose (slow-release carbohydrate) and Orafti Synergy1 (prebiotic fiber) support a personalized nutrition approach. Conducted under real-life conditions, BENEO’s first citizen science study confirmed the health benefits of both ingredients and showed that they improved blood glucose control. The study also showed that Orafti Synergy1 favorably modulated gut microbiota through a significant increase in beneficial bifidobacteria.
Instead of controlled conditions where all participants eat and drink in a strict and well-controlled manner during the trial, participants in this study consumed BENEO’s ingredients in addition to their normal diets. The effects observed were robust even in such a heterogeneous population and were not overruled by the habitual diet and usual lifestyle of the participants.
“For the first time, the health benefits of our ingredients that have already been proven in numerous clinical studies under controlled circumstances, are now confirmed in complex real-life situations,” said Anke Sentko, vice president of regulatory affairs & nutrition communication, BENEO, in a press release. “The study design also demonstrates that both BENEO’s Palatinose and Orafti Synergy1 deliver health benefits in the context of personalized nutrition by addressing individual dietary needs, an approach that is appreciated by more and more consumers when it comes to weight management and ensuring a healthy body and mind.”
Blue Pacific Flavors unveiled its alcohol-inspired natural flavor platform, a collection of complex and nuanced natural flavors that authentically replicate the flavors of popular spirits and alcoholic beverages without alcohol. The flavors are suited for a variety of food and beverage applications, including beverages, sweets and confectionery, and savory products, as well as alcoholic beverage applications. Distillers and brewers are using these flavors to achieve signature flavor profiles and unique combinations. The alcohol-inspired flavor platform leverages popular liquor and spirit inspiration to create flavors that please even the most perceptive palates, including gin, spiced rum, bourbon, tequila, champagne, rosé wine, vermouth, and beer.
Arla Foods Ingredients expanded its organic offerings with two new products for early life nutrition, Lacprodan IF-7390 Organic, a whey protein concentrate produced from organic whey, and Premium Lactose Organic.
PGP International launched a range of texturized pea proteins, Prolifica, offering more versatility in the development of plant-based protein products. Made from high-quality pea protein, the Prolifica range is an allergen-free and non-GMO solution that effectively mimics the texture of meat. The company can offer several combinations of shape, size, and protein content.
Cargill introduced functional, label-friendly, SimPure starches, which are nature-derived solutions that leverage the unique properties of corn, potato, and tapioca. SimPure starches provide product shelf life and ease of processing in plant-based alternatives to meat and dairy, sauces, dressings, ready meals, baked goods, and more. The three new cold water swelling starches cover many convenience application needs. SimPure 99470 is the solution for culinary ready meals, pie and savory pastry fillings, and dips. SimPure 99475 is ideal for dressings, ready meals, and tomato and sweet and sour sauces. SimPure 99445 works well in savory bakery fillings and deposited sauce toppings.
Product developers can now create new categories of functional foods and beverages thanks to Prodalim Resources’ new Capsoil FoodTech. The company advanced the capacity for mixing oil and water by developing ultra-fine, water-soluble powders out of natural oils. This breakthrough presents new possibilities for integrating beneficial nutritional oils, fat-soluble vitamins, and lipid-based nutrients into a broadened range of functional foods and beverages. Capsoil’s proprietary technology takes any oil compound and converts it to a self-emulsifying powder. This novel process results in a dry, free-flowing powder that dissolves easily in either hot or cold liquids. Capsoil’s advanced production technology does not apply any form of extraction, solvent, or heat process, nor does it alter the nutrient profile of the oil.
Madison Chemical introduced ProClean CIP ACID, a concentrated, low-to-moderate foaming blend of acids and surfactants that penetrates and removes films, oxide, milkstone, and other soil from dairy and food processing equipment. This NSF registered product is ideal as an acid cleaner (A3) on all surfaces in and around food and beverage processing areas and is not intended for direct food contact.
Taiyo introduced SunActive IsoQ, a water-soluble form of isoquercitrin (a quercetin precursor) with quercetin bioavailability that is many times higher than free quercetin. SunActive IsoQ is the first ingredient in Taiyo’s new series of enhanced bioavailable flavonoids. It is now available to the U.S. dietary supplement market via NutriScience Innovations, Taiyo’s exclusive partner in the United States. SunActive IsoQ is derived from rutin (extracted from the flower buds of the Japanese pagoda tree) using Taiyo’s patented, solvent-free enzymatic process. The result is a water-soluble dietary ingredient, chemically identical to isoquercitrin found in nature. SunActive IsoQ is Generally Recognized as Safe by a panel of independent experts.
Gold Coast Ingredients introduced new Cookies, Cream, & Things flavors, recognizing that a common pattern with flavor trends is combining what’s hot in the market with a new and unfamiliar flavor to stimulate the next innovative product. As the cookies and cream trend escalated, Gold Coast’s marketing, R&D, and applications teams started experimenting with new blends of cookies and cream flavor and other popular flavors. The company’s new line of Cookies, Cream, & Things flavors includes Red Velvet Cookies & Cream Flavor; Marshmallow Cookies & Cream Flavor; Peanut Butter Cookies & Cream Flavor; Birthday Cake Cookies & Cream Flavor; Coconut Cookies & Cream Flavor; Chai Cookies & Cream Flavor; Caramel Cookies & Cream Flavor; Coffee Cookies & Cream Flavor; Mint Cookies & Cream Flavor; and Berries Cookies & Cream Flavor.
Firmenich created FreshSlice, a proprietary, all-natural collection of citrus oils for flavors. FreshSlice citrus flavors taste juicier and fresher with brighter aromatics and true-to-fruit nuances of peel and fruit flesh notes. FreshSlice oils are natural extracts that contain no solvent, are clean label, and are highly concentrated. Flavors made with FreshSlice have improved water solubility and offer superior clarity in sparkling beverages and seltzers.
A new Alfa Laval ThinkTop Pulse Seat Clean cuts drain valve Cleaning-in-Place (CIP) liquid consumption by up to 95%. This standard automated valve-position feature is triggered by a rising programmable logic controller signal and controlled by the Alfa Laval ThinkTop V50 and V70 sensing and control units. Short bursts, or pulses, drive the valve cleaning process, activating the valve when shear forces peak. Each position-based pulse takes less than a second, preventing pressure shocks in the system. The pulse creates high turbulent flow as the liquid passes through the narrow gap between the valve house and valve seat, effectively removing all residuals for spotless drain valves. The Pulse Seat Clean simplifies valve commissioning, prevents pressure shocks, and reduces CIP liquid and time.
Riviana Foods announced an agreement to purchase the assets of InHarvest, which specializes in the production, marketing, and sale of premium specialty rice, quinoa, and grains. The acquisition expands Riviana’s operations and geographic footprint into California and complements and enhances its current business in foodservice, ingredients/industrial, and retail/private label sectors.
EverGrain Ingredients, an impact-driven ingredient company created by AB InBev, announced that its entire portfolio of upcycled barley protein and fiber ingredients has received the Upcycled Food Association’s certification. The first-of-its kind mark, which launched last year, will enable food and beverage manufacturers that use the ingredients to place the claim on its packaging.
CSM Ingredients announced the acquisition of Hi-Food, an innovative leader specializing in the research, development, and production of natural origin ingredients.
Renaissance BioScience Corp. announced that it has received new patent allowances and grants for its non-GMO acrylamide-reducing yeast (ARY) from regulatory authorities in China, Russia, India, Australia, and Vietnam. These five new ARY patent grants and allowances join previously issued patents from the United States, Japan, Indonesia, Chile, and Colombia, with patents pending in multiple additional markets.
After 10 years of partnership, Farbest announced it is ZMC’s exclusive North American distributor for Beta-Carotene Powder 1% CWS-K and Beta-Carotene Oil Suspension 22%.
The American Egg Board (AEB) recently named Veronica Rovelli vice president, outreach, experience, and administration. Reporting to Mike Koenigs, chief of operations, Rovelli will oversee the AEB’s office administration, industry affairs, AEB culture, employee empowerment, and training. Rovelli will also play an instrumental role helping execute AEB’s major events, including board meetings, a new joint industry annual meeting, and the annual White House Easter Egg Roll.
Michael Freitas Finete has been named the new president and chief executive officer of SupHerb Farms, an agriculture-based business specializing in the production of individually quick frozen herbs, specialty vegetables, purees, and globally inspired culinary pastes and blends for foodservice operators and food manufacturers. Finete has more than 25 years of experience in the global food industry.
Sokol Custom Food Ingredients introduced a new leadership team as John Novak retires as president.Sokol’s new leadership team will include Tim Novak, president; Michael Novak, chief operating officer; Paul Noble, chief commercial officer; and Fiore De Simone, director of procurement & logistics.
Kemin Industries has hired Art Posch as platform development manager for bakery in the Kemin Food Technologies – Americas business unit. Posch will lead sales efforts as Kemin continues to invest and expand its portfolio of clean label ingredients.
Flavor company T. Hasegawa recently released a Flavor Flash report, focusing on the latest trends in proteins. The findings the company identified include the following:
• Older consumers prefer traditional protein flavors, while younger consumers seek out hotter flavors. In a 2021 Mintel survey, Gen X consumers preferred traditional protein flavors like barbecue, teriyaki, garlic, and mesquite more than millennials and Gen Z, while the younger consumers had a higher preference than Gen X for spicy protein flavors like chipotle, jalapeno, and fajita.
• Proteins are contributing to the growth in the snack category. In recent years, meat snacks have showed strong growth as consumers increasingly turn toward low-carb, high-protein diets. The result is a growing market of satiating meat snacks driven by rich, complex flavors like smoky and spicy.
• Global flavors continue to drive innovation in the protein category. Consumer interest in international cuisine continues to grow, as these foods offer an exotic experience and rich flavor profile. Mediterranean and Middle Eastern flavors are particularly popular right now, with consumers showing increased interest in shawarma, harissa, peri-peri, and za’atar over the past year.