New Anton Paar White Paper ADM Studies Citrus Flavors and More

PRODUCT DEVELOPMENT

A Bright Forecast for Citrus Flavors

Refreshing, juicy, sweet, tangy, and tart citrus flavors are popular with consumers, especially in the beverage aisle. Recent market research predicts that the North American citrus flavors segment will have a compound annual growth rate of nearly 3.9% during the period from 2022 to 2027. To pinpoint consumer-preferred flavor nuances within the citrus space, ADM conducted an in-depth survey, the Unfolding Citrus study, which looked at regional preferences and perceptions of citrus.

In North America, consumers are ready for intense citrus profiles, with 100% of U.S. consumers surveyed stating that they are looking for bold and/or vibrant citrus flavor experiences. “Unsurprisingly, orange, lemon, and lime are still the most recognizable citrus options to consumers, with mandarin, key lime, pink and ruby red grapefruit, blood orange, and clementine coming on the heels of those classic flavors,” said Jennifer Zhou, global director of product marketing, flavors, in a press release.

“We’re most excited by the increasing consumer curiosity around trying new flavors, pushing forward emerging possibilities like Valencia orange, Meyer and Sicilian lemon, finger lime, yuzu, calamansi, and more,” Zhou said. The study also found that energy drinks, hard seltzers, and ready-to-drink cocktails are focal points for U.S. consumers seeking citrus-forward beverages. An in-depth look at insights from the EMEA (Europe, Middle East, and Africa) and APAC (Asia-Pacific) regions will be coming soon.

SPONSORED CONTENT

Anton Paar Offers Plant-Based Food Analysis White Paper

Over the last decade, plant-based alternatives to meat and dairy have emerged as one of the fastest-growing segments in the food industry. This growth is primarily driven by consumers seeking healthier and/or vegetarian diets as well as a desire to reduce the environmental impact of the beef industry.

However, developing novel plant-based foods can be challenging, thus thorough characterization of new ingredients, formulations, and final products is critical—for safety, consistency, shelf life, and, of course, great taste.

A white paper titled The Future of Plant-Based Food Analysis, including case studies and measurement data on a wide range of plant-based foods, describes best practices for characterizing and optimizing plant-based dairy, meats, oils, and additives during research, development, formulation, production, and quality control.

Specific application areas include the following:

• Flow properties, oxidative stability, density, and particle size of plant-based dairy
• Structural properties and response to cooking of plant-based meats
• Shelf life, refractive index, and viscosity of plant-based oils, thickeners, and other additives.

To read the white paper, visit https://info.ift.org/anton-paar-white-paper.

PRODUCT DEVELOPMENT

Sweetening With Honey Truffle

The discovery of a natural sweet protein derived from honey truffle paves the way for the launch of honey truffle sweetener. This breakthrough is the culmination of MycoTechnology’s efforts to investigate the highly sought-after truffle and uncover the source of its sweet taste.

The honey truffle sweetener is derived from a protein, ushering in a new era of clean label sweeteners, the company says. MycoTechnology is developing a proprietary platform designed to scale production, minimize manufacturing costs, and optimize yield. The result is a clean, intense natural sweetness with an expected cost-in-use competitive with sugar and the absence of aftertaste.

NEW PRODUCTS

Melodea introduced its newest innovation, MelOx NGen, a high-performance barrier product specifically engineered to allow for the recyclability of plastic food packaging. In addition to its excellent eco-profile, the new barrier has proven superior in its key role of maintaining food freshness and substantially reducing plastic waste. MelOx NGen is a water-based, plant-sourced coating designed to line the inside surface of numerous forms of plastic food packaging such as films, pouches, bags, lidding, and blister packs. It is approved by the U.S. Food and Drug Administration and BfR (German Federal Institute for Risk Assessment) as compatible for food contact.

Wenda Ingredients has expanded its SafePlate natural antimicrobial line with a new product, Cultured Onion, available as a liquid or a powder. It’s a label-friendly ingredient for meat, poultry, side dishes, dressings, and more. SafePlate Cultured Onion ingredients and blends naturally contain antimicrobial-rich organic acids and peptides capable of inhibiting toxin-producing spores, pathogens, and spoilage bacteria. SafePlate ingredients are manufactured with precision in Brazil, Germany, and Asia. They are designed to be easy to use in all production settings and applications without sacrificing taste and smell.

Studies conducted with the University of Wisconsin–Madison concluded SafePlate Cultured Onion and blends easily protect against Clostridium botulinum and perfringens, allowing for Appendix B extended cooling guidelines. In fact, the studies concluded that these ingredients are more effective than the “gold standard,” nitrite and ascorbic acid (cure). This is especially important for poultry applications where a pink or cured color is undesirable.

Nexira launched its new range of natural and efficient texturizers under the brand naltive for dairy and plant-based applications. naltive offers three types of hydrocolloids, including locust bean gum (its flagship ingredient), tara gum, and guar specialties.

DICKEY-john, a division of TSI Incorporated, announced the new GAC 2700-LF moisture tester, specifically designed to meet the unique needs of the nut industry. This state-of-the-art device will enable nut producers and processors to enhance productivity and deliver top-quality products to their customers. Key highlights of the GAC 2700-LF include precision moisture testing, rapid testing, user-friendly interface, and integrated features for data management.

INDUSTRY UPDATE

Roquette opened a new Customer Experience Center in Singapore, which further advances Roquette’s leadership as a strategic partner to its customers for food innovations that suit the Asian palate. Composed of a culinary studio and a sensory hub, it is a demonstration of Roquette’s capabilities in elevating everyday food experience and value through science and innovation, the company says.

Alvinesa Natural Ingredients acquired Genosa, marking a significant milestone in Alvinesa’s growth strategy and strengthening its position as a key player in the upcycled natural ingredients market. Alvinesa upcycles and transforms agricultural coproducts from the wine industry into value-added natural ingredients for the food, beverage, animal health, and nutraceutical industries. Genosa produces upcycled natural hydroxytyrosol (Hytolive) derived from olive fruit.

Liberation Labs broke ground on its first commercial-scale, purpose-built, precision fermentation biomanufacturing facility in Richmond, Ind. The facility, which will have a capacity of 600,000 liters with a fully dedicated downstream process, will produce bio-based proteins and other building block ingredients at a scale and cost that will fill a pressing need among both new and established consumer packaged goods companies and other industrial manufacturers.

Willow Biosciences, a biotechnology company, and Kalsec announced they are advancing their functional ingredient development program for a large-volume savory foods opportunity. After a successful phase one feasibility program that applied Willow’s BioOxi platform exceeded expectations, Kalsec has agreed to continue full development toward commercialization that includes additional R&D and scale-up work. Willow expects to continue generating revenue from research fees and milestones, aligning with its strategic focus on near-term revenue generation on programs bringing commercial revenue in reasonable time frames.ft

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