Spotlight 31181

Functional wheat proteins from ADM, called Prolite, offer binding, freeze/thaw enhancement, crumb softness and egg reduction. They can help reduce sugars and improve protein levels in bars, cereals and clusters.

Visit www.admworld.com
IFT Booth 148, 153

Egg products offer nutritional benefits from energy-boosting and weight control to benefits for pregnant women and their unborn babies as well as functional attributes. Log on the American Egg Board website to view an ongoing series about the nutritional benefits and functional attributes of egg products.

Visit http://www.aeb.org/eggProducts/nutrition-trends/protein/index.htm
IFT Booth 2226

New fruit flavors from Bell Flavors and Fragrances include soursop, blood orange and quince. As a result of market research and analysis that showed continued interest in superfruits, the company has created 60 new flavors.

Visit www.bellff.com
IFT Booth 2148

Vanillin and ethyl vanillin alternatives from David Michael & Co., Supervan® and Supervan E, offer economical, ounce-for-ounce replacements in any application calling for vanillin. They are available as white, free-flowing powder or a clear liquid.

Visit www.dmflavors.com
IFT Booth 1353

An enzyme-based ingredient from DSM Food Specialties, CakeZyme, is designed to be added directly to baked-goods batter for enhanced emulsification, improved batter viscosity and delayed crumb setting.

Visit www.dsm-bakingenzymes.com
IFT Booth 4148

An all-natural, roasted-barley cocoa substitute from Briess Malt & Ingredients Company, Organic Briess® Black Cocoa Replacer, substitutes 1:1 for black cocoa in such baked goods as dark chocolate sandwich- and wafer-style cookies and breakfast pastries. It is caffeine-free, non- GMO and kosher-certified.

Visit www.briess.com
IFT Booth 1760

A line of shortenings and margarines from Bunge, RighT, reduces trans fats by more than 30% without increasing saturates. In most applications, the shortenings and margarines are drop-in replacements.

Visit www.transfatsolutions.com
IFT Booth 2317

Organic maltodextrin from Grain Processing Corporation, Maltrin®, offers high dispersibility and a clean flavor profile, making it especially well suited for use in beverage applications.

Visit www.grainprocessing.com
IFT Booth 164

A savory grill flavor, Organic Grill Flavor® from Kraft Food Ingredients Corp., delivers charbroiled, savory and smoky notes associated with charcoal cooking, without specialized processing. The liquid or spray-dried forms can be used when formulating organic meats, entrées, sauces, broths, dressings, soups and snacks.

Visit www.kraftfoodingredients.com
IFT Booth 1548, 1548A

Imitation bacon bits from Cargill Texturizing Solutions, Prosante Plus, are made from textured soy flour. Their appearance, taste and texture are similar to fried, crumbled bacon, but they contain no cholesterol or trans fatty acids.

Visit www.cargilltexturizing.com
IFT Booth 2348

Artisiano asiago cheese from DairiConcepts, L.P., has the flavor profile and intensity of aged Asiago cheese. It is available in 40-lb. blocks; customized flavor profiles are also available.

Visit www.dairiconcepts.com

Omega-3 food systems from Frutarom are designed for dairy products. The new line contains omega-3 fatty acids from fish, without an unpleasant aftertaste.

Visit www.frutarom.com

N/A Dark Chocolate Decadence Flavor from Flavor Dynamics imparts the taste of rich, dark chocolate with undertones of sweet fudge. This heat- and freeze/thaw-stable liquid is especially well suited to coffee, confections, sauces, fondants and baked goods.

Visit www.flavordynamics.com

Dry flavors from Frenchs Flavor Ingredients include barbecue, hot sauce, mustard and Worcestershire sauce. Especially suited to use in cook-in-bag applications, they can be used in any application where enhanced taste is needed without added moisture.

Visit www.frenchsflavoringredients.com
IFT Booth 551

Shelf stable hot-fill sauces from Gamay Foods are packaged in flexible pouches using poly, metallized or foil films. Pourspout channel dispensing is available, along with registered and/or random print.

Visit www.gamayflavors.com
IFT Booth 4817

IQF diced frozen ginger from Van Drunen Farms is cleaned for convenient use in such applications as soups, sauces, salsas and more.

Visit www.vandrunenfarms.com
IFT Booth 324, 4555, 5215

A xanthan and guar gum blend from Gum Technology Corporation, Coyote Brand Stabilizer ST-101, provides the structure to gluten-free products. The synergistic blend allows a much lower use level, about half, than that of straight xanthan alone.

Visit www.gumtech.com
IFT Booth 929

Poultry-based food ingredients from International Dehydrated Foods, Inc. include spray-dried poultry powders, chicken-fat powders, broth powders, powdered combinations of chicken broth and fat, 32% (37 ºBrix) frozen chicken broth and shelf-stable liquid chicken fat.

Visit www.idf.com
IFT Booth 2128

McClancy Seasoning Co.

offers marinades and rubs for meat, vegetables and seafood suitable for the seasonal tastes restaurants will be offering this summer. The company specializes in savory flavor creations for chicken, steak, seafood, pork and vegetables.

Visit www.mcclancy.com
IFT Booth 1329

Microwavable pre-formed snack pellets from J. R. Short Milling Co. include ring-shaped whole grain corn-base products; ring-shaped multigrain products; ring-shaped whole grain wheatbase products with cinnamon; wave-shaped multigrain products; and traditional chip-shaped tapioca-based product with a seafood flavor.

Visit www.shortmill.com
IFT Booth 729

A line of açaí powders from VDF FutureCeuticals provides anthocyanins and antioxidants. They are available in freeze-dried, drum-dried and spray-dried forms, as well as organic.

Visit www.futureceuticals.com

A stress-control vegetarian complex of soy lecithin phosphatidic acid and phosphatidylserine from Lipogen, Lipogen PS, is clinically proven to improve the ability to function under mental stress. It can be included in a variety of functional foods, such as nutritional beverages, nutrition bars and dairy products.

Visit www.lipogen.co.il

A line of botanical extracts from Mastertaste includes more than 90 standard and exotic flavor profiles. Targeted for use in beverages, the all-natural extracts include all the organoleptic properties, top notes, body, bitterness and active principles of the raw material.

Visit www.mastertaste.com

Whole-grain corn flour from National Starch Food Innovation, Hi-maize® Whole Grain, provides 33% dietary fiber per 100 grams and contains high levels of antioxidants, vitamin A and folic acid. It is suited for use in cereals, breads, cookies and other baked goods.

Visit www.foodinnovation.com
IFT Booth 942

Lactate and diacetate blends from PURAC America, Inc., Opti.Form Ultra, inhibit bacterial growth on meat, enhance and protect meat flavor without sour or bitter notes, and extend product shelf life. They are suited for products with sensitive flavor concerns, such as uncured poultry.

Visit www.purac.com
IFT Booth 2513

Certified-organic powdered caramel color from Sethness Products Company, OC234, a label-friendly, dry, color, can improve the visual appeal of organic baked goods, cereals, dry blends, meat rubs and seasonings.

Visit www.sethness.com
IFT Booth 2655

A functional carbohydrate from Palatinit, Palatinose, provides long-lasting energy in the form of glucose, sweet taste, low glycemic response and toothfriendliness, and also boosts metabolic fat oxidation. It can be used in sports, nutrition and energy drinks; bars; meal replacers; baking mixes; healthy snacks; and ice creams.

Visit www.palatinit.com
IFT Booth 4939

Algae-derived Omega-3 from Martek, lifesDHA, enhances products nutritional value without impacting taste or smell. It is available as a highly purified oil or microencapsulated powder for addition to functional foods, dietary supplements and infant formulas.

Visit www.lifesdha.com
IFT Booth 362

A microencapsulant and crystal modifier, erythritol distearate, from Stepan Company Food & Health Specialties, Stepan® EDS protects heat-sensitive nutrient ingredients against high temperature degradation. A hard, waxy flake with a bland taste, the shell component melts at 80°C.

Visit www.stepan.com
IFT Booth 1858

A fiber blend from TIC Gums, TIC Pretested® Ticaloid® LC-SR5, replaces up to 20% of flour in high-fiber bread, for 4 grams of soluble fiber per slice. It behaves like bread flour when used with vital wheat gluten and does not interfere with gluten development and strength.

Visit www.ticgums.com
IFT Booth 2539

A rosemary extract from Vitiva, SyneROX 4, combats oxidation in pâté. The oil-soluble extract maintains pâtés original organoleptic characteristics and extends its shelf life.

Visit www.vitiva.si

Premium apple and pear juice concentrates from Tree Top act as natural sweeteners in baked goods, cereals, candies and other food items. The companys research and development team also offers technical support.

Visit www.treetop.com
IFT Booth 4326

To match target profiles, 21st Sensory conducts fast-track sensory descriptive analysis on foods and beverages, and provides actionable answers. This saves time and money often wasted on repeated trial and error by providing a clear sensory roadmap illustrating what needs to be tweaked. Most projects are turned around in two to three days.

Visit www.21stsensory.com

According to the U.S. Highbush Blueberry Council, blueberries are a good source of vitamin C and manganese, in addition to their antioxidant activity. and consumers consider them a value-added ingredient. Cultivated fresh high-bush blueberries are available year-round.

Visit www.blueberry.org

Foodservice breaded poultry products from Tyson Foods, Inc. are now free of trans fatty acids. The reformulated products have the same taste, texture and appearance as the companys former product lines.

Visit www.tyson.com
IFT Booth 2974

StarchLite from Pharmachem Laboratories, Inc. delays carbohydrate digestion and absorption and reduces the glycemic index and caloric impact of starchy foods. It works in a variety of food and beverage products, including cereals, frozen foods, packaged meals, calorie-control snacks, pasta, pizza crust, soups and confectionery.

Visit www.starchlite.com
IFT Booth 4519

Flavors and extracts from Virginia Dare allow developers to incorporate regional flavors into milk-based and soy-based smoothies, snack bars, tea and fruit beverages and other health and wellness products.

Visit www.virginiadare.com
IFT Booth 4542