Sponsored Content From Cargill and Columbus Vegetable Oils and More Ingredient News

NOVEL TECHNOLOGIES

Cow-less Casein

Food-tech startup NewMoo uses plant molecular farming to produce casein proteins for making cheese. The resulting product allows cheese makers to deliver the same genuine cheese experience as traditional dairy cheese via a cost-effective, animal-free, and sustainable pathway.

Scientists at NewMoo discovered a way to express casein proteins in plant seeds that can grow abundantly through traditional field agriculture, resulting in proteins that match dairy proteins in nutrition, composition, and function.

The technology allows for the expression of two or more caseins within a single plant via a novel approach to plant molecular farming. The seeds are then sown in outdoor fields. After harvesting the plants, the NewMoo casein liquid base is produced through a unique development process that yields a hormone-free liquid casein that is naturally free of lactose and cholesterol and that replicates the functionality of dairy cheese.

SPONSORED CONTENT

Navigating the Flavor Frontier 

In today’s culinary world, where flavors and trends evolve at a rapid pace, staying ahead requires more than just creativity—it demands a deep understanding of technical nuances and market dynamics.

Columbus Vegetable Oils, a trusted partner for nearly 90 years in the food industry, is committed to helping its customers navigate the ever-evolving landscape.

“For us, it’s not just about selling ingredients, it’s about partnering with our clients to bring their culinary visions to life,” says Columbus Vegetable Oils President Paulette Gagliardo. “We invest in understanding their unique challenges and aspirations, providing tailored solutions that empower them to innovate confidently.”

As a fourth-generation, certified woman-owned business, Columbus Vegetable Oils specializes in dressings, sauces, dips, edible oils, and shortenings. Whether you’re refining a custom oil blend, perfecting a gluten-free dressing, or exploring the latest plant-based alternatives, Columbus stands ready to assist.

Learn more about Columbus Vegetable Oils and explore its range of products at cvoils.com.

NEW PRODUCTS

Glanbia Nutritionals, in partnership with Jellice Co., introduced Collameta, a patented, higher potency hydrolyzed collagen tripeptide. Initially offered in North America, its small molecular weight of ~300 Da allows it to be absorbed directly into the bloodstream four times faster than traditional collagen peptides. It contains a much higher percentage of bioactive tripeptide (50%) than other tripeptides on the market (15%) and traditional collagen peptides.

FlavorSum, a North American flavor producer, unveiled the interactive “Choose Your Flavor Adventure” platform. It has unique educational features that help formulators find precise language to articulate their flavor objectives and accelerate the product development cycle. Formulators can explore flavor nuances and select the specific flavor notes they want in a flavor system. They can incorporate selected descriptors into a sample request, project brief, or collaborative session for FlavorSum certified chemists to use when choosing or designing a custom flavor solution.

Fooditive Group, a Dutch plant-based ingredient manufacturer, developed a plant-based sweetener, Keto-Fructose (5-keto-D-fructose). This sugar alternative is currently undergoing U.S. Food and Drug Administration GRAS assessment. Derived from apples and pears through an exclusive fermentation process, Keto-Fructose replaces sugar in a diverse array of applications, including chocolate, baked goods, fruit fillings, glazes, and beverages. The sweetener closely mimics the flavor profile of sugar, making it an ideal replacement for reducing sugar content without losing the taste consumers crave. Fooditive is actively negotiating with companies in the food and beverage sectors to introduce Keto-Fructose to a wider audience. The company is also seeking additional partnerships with leading manufacturers, distributors, and industry innovators to expedite the adoption of Keto-Fructose in the U.S. market.

Roquette launched NUTRALYS Fava S900M fava bean protein isolate in Europe and North America. It is the latest addition and first protein isolate derived from fava bean in Roquette’s NUTRALYS plant protein range. Delivering 90% protein content across various applications, including meat substitutes, nondairy alternatives, and baked goods, NUTRALYS Fava S900M also offers a clean taste, light color, and functional excellence.

BCD launched Innov8 OS, a software platform designed to accelerate food formulation through artificial intelligence–driven experiments for food and beverage CPG and ingredient companies, drastically reducing the number of experiments it takes to successfully complete projects at bench scale. The reduction and faster time to market is achieved by Innov8 OS’ artificial intelligence–driven experimentation approach that builds nutritional, functional, sensory, regulatory, cost, and supply chain parameters into a single experiment. Through the power of artificial intelligence, Innov8 OS optimizes R&D workflows, provides tailored formulations for specific attributes, taste, and texture profiles, and enables hyper-personalized product development based on cost and regulatory restrictions.

PRODUCT DEVELOPMENT

Mimicking GLP-1

Weight loss is trending again as consumer interest is high in Ozempic, a prescription drug that mimics the effects of the GLP-1 hormone. GLP-1 has beneficial impacts on metabolism, including the reduction of appetite.

A new study demonstrated that intake of the naturally sourced carbohydrate Palatinose (BENEO) stimulated the release of beneficial gut hormones, including GLP-1 in overweight adults, even if its consumption was followed by a meal. Results showed that those who had consumed the isomaltulose, even as pre-lunch drink, produced significantly higher GLP-1 levels than those who had ingested sucrose. The study findings showed that Palatinose influenced factors which contribute to a better metabolic state and therefore provided benefits beyond slow released and sustained energy.

INNOVATIONS

Sugar Reduction Technology Maintains Sugar Taste

For treat lovers looking to reduce their sugar intake while enjoying the taste of real sugar, Incredo Sugar delivers a solution. Made from cane or beet sugar using a patented process that improves its delivery to the taste buds, Incredo Sugar enables sugar reduction of up to 50% in cakes, snacks, cookies, candy, spreads, and protein bars. It has no aftertaste and can be labeled as cane sugar or beet sugar.

In July, Incredo announced that it had entered into a comprehensive manufacturing and commercial distribution agreement with Sucro Limited, adding distribution opportunities in addition to Incredo’s direct sales channels. Formerly known as DouxMatok, the company changed its name in order to be more consumer friendly, explained Andrea McBride, senior director, U.S. sales.

At IFT FIRST, Blommer Chocolate Co., Incredo’s exclusive partner for the confectionery category, showcased Incredo Sugar in lower-sugar dark chocolate confections, which Blommer sells under the Discovery label. Using the Incredo Sugar technology allows Blommer’s Discovery products to achieve sugar reduction without the use of any high intensity sweeteners or sugar alcohols.

Because it does not contain sugar alcohols, chocolate made with Incredo Sugar does not cause the gastrointestinal side effects that some consumers experience when they have sugar-free or no-sugar-added products, explained Arlen Moser, research and development manager at Blommer.

SPONSORED CONTENT

What’s Hot in Foods & Beverages

What’s Hot is a new, multimedia resource platform developed by Cargill to provide food industry professionals with timely and relevant insights into current trends defining the dynamic food and beverage industry.

The platform debuted in July with six featured categories: Bakery, Beverages, Confectionery, Dairy & Dairy Alternatives, Ready Meals, and Snacks—with more on the horizon. In a lively, conversational format, Cargill cross-functional teams discuss trend insights from the perspectives of category, ingredient, technical, and marketing professionals—plus a peek at what’s next. Key themes that emerge include improving nutritional profiles, products with functional benefits, indulgence and premiumization, the impact of label claims, and more. Cargill experts also touch on groundbreaking new ingredients that can open the door to new innovation.

Visitors can engage with a variety of practical content resources—from expert trend insights to targeted formulation tips to category-specific prototypes developed by the company’s R&D team to bring current trends to life.

Content-rich, interactive resources include in-depth roundtable interviews, downloadable reports, and easy ways to reach out for support.

What’s Hot makes it easier for product developers to stay on top of the latest trends and discover the breadth of resources Cargill provides to support their innovation: proven expertise, consumer research, groundbreaking ingredients, skilled R&D, and more.

Visit content.ift.org/0924-sponsored-Cargill to view the white paper.

INDUSTRY UPDATE

Microalgae protein company Brevel opened its first commercial plant, located in the desert periphery of Israel. The new facility covers 27,000 square feet and has the capacity to produce hundreds of tons of microalgae protein powder to serve the global alternative protein space. From the new facility, Brevel can provide a fresh source of protein extracted from the uniquely grown microalgae belonging to the chlorella family. The resulting ingredient is highly nutritious and possesses the full amino acid profile. The company expects the new facility to start rolling out its first products by the first quarter of 2025. Brevel cultivates its microalgae in indoor bioreactors via the fermentation of sugars. Unique to its technology is the simultaneous application of light and fermentation. This enables the generation of nutrient-rich microalgae in abundant yields, without any form of gene modification.

Clasado Biosciences has a new exclusive distribution agreement with Shanghai Prochin, a division of health ingredient specialist Alliance Nutrition Group, that will make its galactooligosaccharide ingredient Bimuno GOS available in China. Clasado also signed a distribution agreement with functional ingredient specialist BART, headquartered in Poland, appointing BART as the exclusive distributor to the Polish market.

2024 marks 125 years of business and the fifth generation of family ownership for Bay State Milling, the largest privately held grain miller in the United States. Over the last century and a quarter, Bay State Milling has expanded beyond commodity flour to offer a wide variety of grain-based ingredients, including highly innovative and nutrition-forward products like HealthSense High-Fiber Wheat Flour and SowNaked Mindfully Farmed Oats.

Microphyt announced that its flagship product, BrainPhyt, has been certified GMO-free by the Non-GMO Project. BrainPhyt is a patented natural ingredient sourced from the microalgae Phaeodactylum tricornutum and standardized at 2% of fucoxanthin, designed to maintain and enhance cognitive functions throughout life.

HealthTech Bioactives announced a new partnership with Abolis Biotechnologies for the production of sustainable polyphenols. The collaboration encompasses the development of new microbial strains and aims to address challenges relating to the supply of high-quality polyphenols, driving innovation in this fast-growing segment. In its initial phase, the partnership will focus on developing two high-value molecules that currently experience limited sourcing availability. Upon the successful completion of this stage, the established protocols will be applied to up to eight additional molecules with the aim of similarly optimizing their development pipeline. The project’s overall goals are to increase and secure polyphenol manufacturing capacities and enable reduced costs compared to traditional extraction methods.

Ingredion announced that Kerr by Ingredion will be offering a selection of Upcycled Certified products from its fruit and vegetable portfolio. Kerr by Ingredion has set aggressive goals to contribute to the health of the environment. In addition to its work with Upcycled Certification, by the end of 2030, Ingredion plans to reduce Scope 1 and 2 absolute greenhouse gas emissions by 28% and water use intensity in high stress geographies by 30%.

NutriLeads BV has signed an exclusive distribution agreement with the LEHVOSS group to represent its precision prebiotic, Benicaros, in the Europe, Middle East, and Africa markets.

BENEO announced the appointment of Olivier Roques as CEO and a new member of its Executive Board of Directors at BENEO GmbH, effective June 1, 2024.

New human clinical research confirmed that Taiyo’s Sunfiber (partially hydrolyzed guar gum PHGG) has significant gut-balancing benefits at 3 g and 6 g doses. Researchers observed several highly desirable benefits of Sunfiber: Significantly higher Akkermansia levels in the 3 g and 6 g Sunfiber groups compared with the placebo after 14 days. Decreased Akkermansia concentrations in the gut are associated with obesity, type 2 diabetes, and insulin resistance.

Akkermansia also tends to be decreased in the presence of inflammatory bowel disease (IBD) and other gastrointestinal conditions, making increases of extremely high interest. Significant decreases in Sutterella (previously associated with IBD and inflammation) were observed. Salivary cortisol numerically decreased in the 6 g Sunfiber period, indicating it may positively affect the body’s stress response, but requires further investigation. The researchers noted that Sunfiber may work to improve gut microbe balance, while triggering fewer undesirable symptoms due to its impact on the gut microbiome.

Virginia Dare moved its headquarters from Brooklyn to Carteret, N.J. The new state-of-the-art location features a dedicated customer lab to facilitate collaboration with partners, labs and equipment for flavorists, production areas for prototyping, a world-class sensory center for new product testing, a tasting booth to gather flavor insights, and modern prep kitchens.

ofi (olam food ingredients) earned America’s first Rainforest Alliance certification for its California almond orchards, underscoring the company’s sourcing and sustainability capabilities. The certification demonstrates responsible almond sourcing practices to customers and highlights ofi’s dedication to its ambitious “Almond Trail” sustainability product strategy.

ofi’s approach to producing high-quality, flavorful almonds with a lower carbon footprint is driven by its pioneering partnerships with the Almond Board of California and the California Water Action Collaborative, as well as universities and labs. The collaboration focuses on incorporating high levels of mechanization and the latest agronomy practices to improve water-use efficiency, ensure best practice pollinator management techniques, and increase orchard carbon capture activities.ft

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