Spotlight on New Ingredients: IFT Preview

Digestion-resistant maltodextrin from ADM/Matsutani LLC, Fibersol®-2 AG, is designed for applications requiring rapid dispersion, quick dissolution and low bulk density, including instant stick packs, tabletop sweeteners, and instant spice mixes and gravies.

Visit fibersol2.com

IFT Booth 6439

Designed for reduced-sodium applications, Salt Answer RX-AX from Ajinomoto Food Ingredients reestablishes salty taste in a variety of products, including snacks, soups and sauces.
Visit ajiusafood.com
IFT Booth 5516

The Almond Board of California reminds manufacturers that almonds have been the top nut added to new products worldwide for three years running. Visit almondboard.com to learn whats driving that demand and how to put almonds to work in a range of applications.
Visit almondboard.com
IFT Booth 5229

The American Egg Board offers educational videos online so manufacturers can learn how real egg products are multifunctional ingredients that possess many beneficial uses in a variety of food formulations.
Visit functionalegg.org
IFT Booth 5600

RestoreVetrol, from Bio-Botanica Inc., includes extracts from Noble Red and Carlos varieties of muscadine grapes, which are high in naturally occurring phytochemicals, and is adjusted to contain up to 90% trans-resveratrol.
Visit bio-botanica.com
IFT Booth 6018

An immune-health ingredient from Biothera, Wellmune WGP®, mobilizes innate immune cells, increasing their effectiveness without stimulating the immune system.
Visit wellmune.com
IFT Booth 7547

Established in 1910, Blue Diamond Growers manufactures almonds in a wide variety of forms for confectionery, bakery, dairy and snack foods.
Visit bluediamond.com/industrial

The Cherry Marketing Institute reminds manufacturers that tart cherries contain antioxidants that may help reduce risk factors for heart disease, and also help reduce inflammation.
Visit choosecherries.com

Violet color from Chr. Hansen, ColorFruit® Magenta 109, helps manufacturers achieve the violet shades of açaí, blueberry and pomegranate. The anthocyanin-based color is stable to heat, light, pH and ascorbic acid.
Visit chr-hansen.com

Flour from ConAgra Mills is manufactured via a patent-pending flour-safety system that provides risk protection while preserving gluten functionality and taste appeal.
Visit conagramills.com
IFT Booth 5029

Citri-Fi® from Fiberstar Inc., derived from orange pulp, manages moisture; partially replaces oil, fat, egg and meat; replaces synthetic ingredients; enhances texture; and thickens and stabilizes food emulsions.
Visit citri-fi.com
IFT Booth 6119

Dark-chocolate flavors from Flavor Dynamics, Inc. enhance cocoa beverages and sweet applications. The flavors are available in powder and liquid form.
Visit flavordynamics.com

Turmeric 8219 from Food Ingredient Solutions, LLC, is a heat- and light-stable yellow color similar to FD&C Yellow No. 5 (tartrazine). The color contains no emulsifiers, eliminating ringing and emulsion-stability problems often found with carotenes.
Visit foodcolor.com

At the 2011 IFT Food Expo, Fortitech will showcase foods made with a premix, including a heart-healthy salsa, an energy-enhancing gum and two varieties of an all-in-one stick pack.
Visit fortitech.com
IFT Booth 5117

At the 2011 IFT Food Expo, Frenchs Flavor Ingredients will showcase on-trend samples, including pulled-pork meatballs with Cattlemens® Masters Reserve Carolina Tangy Gold Barbecue Sauce; chicken spring rolls with Franks® RedHot® Cayenne Pepper Sauce; and bratwurst sliders with tangy Frenchs® Mustards.
Visit frenchsflavoringredients.com
IFT Booth 7524

Collagen protein from Gelita, Vitarcal®, has hydrophilic and expanding properties, so food products can be formulated in the same volume with fewer calories. It is neutral in flavor and odor, and can be incorporated into existing formulas.
Visit gelita.com
IFT Booth 6846

At the 2011 IFT Food Expo, Gold Coast Ingredients will highlight classic Cajun and Creole flavors like jambalaya and shrimp étouffée.
Visit goldcoastinc.com
IFT Booth 4629

Corn-based specialty starches from Grain Processing Corporation can replace wheat flour in gluten-free baked goods. They provide functionality, a clean flavor profile and texture typical of gluten-containing baked items.
Visit grainprocessing.com
IFT Booth 7239

IQF fire-roasted fruits from Haliburton International Foods add flavor and market appeal to foods. The line includes a wide range of fruits, from fire-roasted pineapple tidbits to fire-grilled peaches.
Email [email protected]

Whey protein isolates from Hilmar Ingredients deliver protein with minimum carbohydrate, as well as clarity, selectable viscosity, and heat and acid stability to beverage formulations.
Visit hilmaringredients.com
IFT Booth 4942

Carrageenan systems from Ingredients Solutions help reduce meat and poultry sodium levels while maintaining yields and texture. The company also provides texture analysis on hydrocolloid gels and a wide range of finished food products.
Visit ingredientsolutions.com
IFT Booth 7219

Soup bases from Integrative Flavors, Cooks Delight, are available in low-sodium, gluten-free, natural and big 8" allergen-free.
Visit integrativeflavors.com

Insoluble fibers from International Fiber Corporation can help reduce calories in food and beverage formulations. With 99% total dietary fiber, they provide no calories, fat, flavor or odor, and are a neutral color.
Visit reducecalorieswithfiber.com
IFT Booth 5539

A rosemary-based antioxidant from Kalsec, Inc., Herbalox® Seasoning XT, was developed for flavor- and aroma-sensitive products,  such as edible and fry oils, baked goods and snack foods.
Visit kalsec.com
IFT Booth 3929

A versatile, clean-label alternative to MSG or HVP, Natural Flavor Enhancer (NFE) from Kikkoman Sales USA, Inc. increases umami in savory foods. NFE is light in color, rich in amino acids and allows sodium reduction of 30% to 50%.
Visit kikkomanusa.com
IFT Booth 4728

Apple fiber from Marshall Ingredients is a natural source of pectin, fiber and antioxidants, and can hold up to 4 grams water to 1 gram fiber in frozen foods, baked goods, energy bars and more.
Visit marshallingredients.com
IFT Booth 3939

Roasted, full-fat soy grits and meal from Natural Products, Inc. are 40% protein, and can be used in baked goods at levels of 50% to 75%, increasing soy protein by 4 to 6 grams per serving.
Visit npisoy.com
IFT Booth 7227

Olam Americas, Inc. is a supply-chain manager of agricultural products and food ingredients, including dehydrated vegetables, spices, tomatoes and specialty vegetables. The company also assists food manufacturers with sourcing and purchasing.
Visit olamonline.com
IFT Booth 5253

A natural preservative from P.L. Thomas & Co., Biosecur, helps reduce microbial loads. It is natural, certified-organic and self-affirmed GRAS for a variety of food and beverages. It is water-soluble, easy to formulate, effective at low concentrations and labeled organic citrus extract."
Visit plthomas.com
IFT Booth 4329

Pectins from Pocantico Resources Inc., PRI® LM Conventional and PRI®LM Amidated, are available in apple or citrus. They allow manufacturers to expand pectins range in dairy and yogurt preparations, plus bakery and confectionery.
Visit pocanticoresources.net

Natural almond butter from Ready Roast Nut Company has more calcium and vitamin E than peanut butter, is high in protein, and contains no trans fats. Similar to peanut butter in calories, carbohydrates and fiber, it can be used in confections, and as a base for fillings and toppings.
Email [email protected]

At the 2011 IFT Food Expo, Savoury Systems International is featuring Salt Replacer #0885, based on yeast extract, in chicken soup. It does not use KCl, and is best for poultry applications. Amino acids in the yeast extract increase savory notes so sodium is not missed in the application.
Visit savourysystems.com
IFT Booth 4113

Gooey inclusions from SensoryEffects do not melt away and deliver a sticky, gooey texture after baking. Suitable for a range of baked goods, they are available in cinnamon, caramel, marshmallow and maple, and in a variety of shapes and sizes.
Visit sensoryeffects.com

Conventional, organic, brown and Kamut® bulgur wheat from Sunnyland Mills is a whole-grain product available in fine, medium, coarse and extra-coarse grinds. It offers nut-like aroma and golden color in breads, muffins, salads, side dishes and soups.
Visit sunnylandmills.com

Oat Fiber 640 from SunOpta Ingredient Group offers 96% dietary fiber. It is light and bright-colored, making it suitable for baked goods where a white crumb is desired. It is virtually calorie-free and can reduce calories in a wide range of food products.
Visit sunopta.com/ingredients
IFT Booth 7421

At the 2011 IFT Food Expo, TABASCO® Industrial Ingredients/McIlhenny Company will highlight Creole and Cajun food with Tchoupitoulas Mac & Cheese with crawfish and andouille sausage, Fire & Iced Tabasco Community Coffee, and King Cake spiked with Tabasco. Co-branded products featured include Hormel Hot & Spicy Chili, Vlasic Kosher Dill Spears, Slim Jim®, Cheez-It® Crackers, and Heinz® Ketchup Kickrs.
Visit tabascoingredients.com
IFT Booth 8239

Xanthan gum from TIC Gums, FASTir® Xanthan EC, offers high dispersibility, quick hydration, consistent quality and a short supply chain, resulting in shorter batch times and reduced lead times.
Visit ticgums.com/fastir
IFT Booth 7029