Food Puduct Design - Spotlight

Sour lime powder extract from Artiste Flavor/Essence is produced fromselected fruits of Citrus aurantifolia.The company recommends this natural, water-soluble and GMOfree extract foruse in beverages, sauces and dressings. 

Visit www.artisteflavoressence.com 

Shelf-stable meat and meat-likeflavors from Blue Mountain Flavors are certified kosher and halal.Flavors include roast beef, steak, grilled chicken, fried chicken, bacon androast pork.

Visit www.bluemountainflavors.com 

Canola oils healthyfatty-acid profile delivers the lowest saturated-fat level of all vegetableoils. Standard canola oil works well for cooking, in marinades and as a saladoil. High stability canola oil is the choice for highheat cooking, deep fryingand shelfstable applications. For more information or a list of suppliers,contact the Canola Council of Canada.

Call 866/479-0853 

A line of dairy flavors from Chr. Hansen are designed for organic applications.Made from real milk, cream and cheese, the flavors include butter, cheese,cream, ethnic, fermented and Italian profiles for use in processed cheese,sauces, dips, snacks and dressings.

Visit www.chr-hansen.com 

Rice starches from A&B Ingredientsemulsify oil and broth without imparting off-flavors to natural soups. Thestarches also prevent syneresis, generate a clean label, impart creaminess andwithstand multiple freeze/thaw cycles.

Visit www.abingredients.com 

Caramel colors from D.D. Williamson include a sucrose-based caramel color for use in 100% organicsoups and sauces, and organic caramelized-rice syrup for enhanced visual appealin sauces and dressings.

Visit www.ddwilliamson.com 

The flavor enhancer Maxarome® Selectfrom DSM Food Specialties, Savoury Ingredients, is a taste-neutraladdition to the companys 5' nucleotide yeast extract line. It enhances flavorin a range of products and can help replace MSG or reduce salt in products.

Visit www.dsm-foodspecialties.com 

Natural pepperoni flavor from FlavorDynamics imparts the sausages spicy and savory notes in an oil-soluble,heat- and shelf-stable, liquid form for frozen foods, snack blends and othersavory applications.

Visit www.flavordynamics.com 

Extruded snack pellets, Sunlite®from J.R. Short Milling Co., are made from whole-grain products in avariety of shapes, sizes, colors and flavors. They are typically processed byfrying or air popping.

Call 800/544-8734 

A cold-soluble drink stabilizer, Coyote BrandStabilizer XAK-0715 from Gum Technology Corporation, keeps ingredients insuspension without affecting the flavor of products, including powdered vitaminand protein drinks.

Visit www.gumtech.com 

Organic canola oil from Nexcel NaturalIngredients contains the lowest level of saturated fatty acids of anyvegetable oil. The expellerpressed oil also has high oleic-acid and omega-3contents.

Visit www.nexcelfoods.com 

Crystalline maltitol, Maltisorb® from RoquetteFrères, can replace sucrose directly in no-sugar-added foods, such aschewing gum, chocolate and bakery products, without modifications to process orformula.

Visit www.roquette.com 

New cherry flavors from RobertetFlavors, Inc. include black cherry, maraschino cherry, morello cherry, sourcherry and wild cherry. The natural, liquid, water-soluble flavors are suitablefor beverages, confections, syrups, ice cream, yogurt and more.

Call 732/981-8300

Functional wheat flours in the Homecraft line from National Starch FoodInnovation include three flours that offer improved freeze/thaw stability,decreased sensitivity to processing, and improved cold-water thickening overnative flours.

Visit www.foodinnovation.com 

Custom flavor development from McClancySeasoning Co. helps developers create gourmet sauces from hollandaise andbarbecue to pesto and béarnaisewhile ensuring the ability to reproduce theflavor efficiently and consistently every time.

Visit www.mcclancy.com 

For batters and fillings for fried foods, Pretested® Ticaloid® MP from TIC Gums, Inc. controlssyneresis,exhibits good water binding in nonheated systems and exhibits gelling propertieswhen the finished product is heated. This results in reduced oil pickup duringdeep frying, and a more-consistent filling texture.

Visit www.ticgums.com 

Medium-chain triglycerides, Neobee® from StepanCompany, act as building blocks for structured lipids tailored to replacelesshealthy fats and enhance product aesthetics in bakery and snack-foodformulations.

Visit www.stepan.com 

Frozen GardenFrost Purées from GilroyFoods are made with Softfrozen technology that locks in flavor andrenders them usable straight from the freezer. They contain no acids orpreservatives, and work in applications that call for fresh, frozen, dehydratedor otherwise processed vegetables.

Visit www.conagrafoodingredients.com 

A formulation solution setfrom Tate & Lyle, Coated Snack Create 700, helps product designersdevelop dual-textured snacks with light, crispy shells and soft interiors. Thesnack coating is compatible with a variety of flavors and is made with Splenda®sucralose, providing bake-stable sweetness without sugar.

Visit www.tateandlyle.com 

An omega-3 powder, SuperCoat Omega-3from The Wright Group, uses Smart microencapsulation technology toprovide a tasteless, odorless, ready-to-use functional dry powder for a range ofbakery products and functional foods.

Visit www.thewrightgroup.net 

An omega-3 ingredient, Meg-3® from OceanNutrition Canada Limited, has been improved to include a DHA to EPA ratio of5:1. The fish-oil ingredient is microencapsulated to lock out the smell andtaste of fish, while still providing the health benefits of fish in a wide rangeof foods.

Visit www.meg-3.com 

Natural flavors from Wixon, Magnifique Flavor Technologies, reduce metallic aftertastes and soften saltiness.Magnifique Mimic reduces the metallic character of potassium chloride, whileMagnifique Salt Away reduces salt perception in systems requiring high levelsof salt for extended shelf life.

Call 414/769-3000 

Descriptive sensory panels from 21st Sensory specializein gold-standard evaluations, shelf-life studies, product matching andformulation guidance. Quick, accurate turnaround and in-depth data analysisanswer questions and help improve a products odds for success.

Visit www.21stsensory.com 

Conventional and certified-organic saltreplacers from Savoury Systems International can be used alone or inconjunction with potassium chloride to reduce sodium in formulations whilemaintaining flavor profile.

Visit www.savourysystems.com 

Powdered beverage flavors from MissionFlavors are designed for use in powdered coffee drinks and blended icebeverages. Flavors include crème brulee, raspberry liquor, dulce de leche, tresleches and many more.

Visit www.missionflavors.com 

Pomegranate powder from Van DrunenFarms eliminates the mess and difficulty of handling the fruit, and capturespomegranates sweettart taste in a free-flowing, easily dispersible,shelf-stable powder that is ready to add to drink, dessert and bakeryformulations.

Visit www.vandrunenfarms.com