IFT Ingredient Highlights

ADM  unveiled several prototypes that demonstrate the versatility of their ingredient portfolio. A gluten-free brownie contained sorghum flour and VegeFull bean powder in place of wheat flour, and a combination of DeZaan cocoa and Ambrosia^® chocolate. Nacho chips made with NuSun^® sunflower frying oil and VegeFull were accompanied by cheese sauce featuring interesterified soybean oil and NutriSoy^® isolated soy protein. A piña colada meal-replacement beverage included CardioAid plant sterols, Fibersol^®-2 dietary soluble fiber, Novasoy^® soy isoflavones and NutriSoy isolated soy protein.

Ajinomoto Food Ingredients demonstrated SaltAnswer, a sodium-reduction system, in potato chips and chicken broth. Attendees also sampled marinated salmon, chicken and tofu made with Ajimate S-AX, a kokumi and umami flavor system. Beverage offerings included reduced-sugar lemonade made with the companys aspartame, and grape cranberry juice cocktail with AmealPeptide® for blood pressure control.

Beneo Inc. featured fiber-enriched granola clusters made with Orafti® L90 oligofructose fiber syrup; gluten-free cookies made with Remyflo whole grain brown rice flour and oligofructose; and an energy beverage featuring Palatinose isomaltulose.

BI Nutraceuticals showcased Panax Ginseng extract in a beverage. The extract recently achieved self-affirmed GRAS status. Panax ginseng has been shown to rejuvenate the body after illness or prolonged stress, and also acts as a healthy, natural stimulant, making it suited for use in energy and sports drinks.

Bioenergy Life Science, Inc. offered three Ribose-infused product offerings: Ribo Morning Toaster Fruit Tarts, Ribo Charger Creamer and Gabes Ribo Energy Gel Shots. Bioenergy Ribose stimulates the synthesis of adenosine triphosphate (ATP), the essential energy compound found in every cell in the body.

Briess Malt & Ingredients Co. introduced Briess® roasted potato flour, which can be used to partially replace standard potato flour in formulations for added flavor and color. In extruded snacks, the potato flour increases expansion, and it can also be used to thicken and enhance the flavor of  soups, gravies, sauces, seasoning mixes, dry blends, meat mixes and baked goods.

Butter Buds Food Ingredients introduced a new concentrated flavor, Butter Buds Bacon, in a dip, as well as chili. This natural alternative to real bacon provides authentic bacon flavor without the use of meat. It is suited for use in any application that can be enhanced by the addition of real bacon flavor, including vegetarian and kosher parve formulations.

The California Walnut Board offered samples of walnut chocolate fleur de sel and spiced walnuts. Each day also brought a new sample, including chocolatewalnut macarons, muhamarra dip served on a pita chip, and walnut romesco sauce over tortellini.

Cargill introduced Clear Valley® omega-3 oil, a canola-flaxseed oil blend, in a granola bar prototype that also included Barliv barley betafiber. The companys new texturizing ingredient, CitriTex GSG 71 stabilizer blend, was included in a reduced-fat muffin prototype, EmulTru starch was featured in a sports drink prototype.

CJ CheilJedang Corp. showcased RiPro®80, a  vegan protein derived from brown rice and extracted from rice bran, and Riber®50, a dietary fiber extracted from rice bran that is both non-GMO and hypo-allergenic. Composed of mostly insoluble fibers, Riber®50 is rich in magnesium and phosphorus, and is suitable for a wide range of processed goods, including bakery, confectionary, pasta and meats.

Cognis showcased Heart Choice^® plant sterols and Omevital omega-3 in a heart-healthy pizza; Tonalin^® CLA in a strawberry shake and frozen yogurt; and plant sterols and Beta-Glow natural beta-carotene in a refreshing beverage.

ConAgra Mills highlighted its range of next-generation grains. Samples included chicken tikka masala with whole-grain Sustagrain® flour used as a thickener, served with chapatti Mumbai Gold, milled from durum wheat. Also available was a gluten-free brownie made with Eagle Mills® gluten-free, multigrain flour; Ultragrain® macaroni with cheese; and pizza with a 51% whole-grain crust made with ancient grains.

CreAgri, Inc.^® introduced HIDROX 12%, a new particulate-free hydroxytyrosol formulation designed for use in functional foods and beverages. The natural, organic olive polyphenolic ingredient is developed using the companys eco-compatible de-pitting process that eliminates the unwanted compounds produced in the seeds of olives, and the juice of olive pulp is recovered during the milling of olive oil and transformed into a stable, fully organic, polyphenolic-rich  ingredient.

David Michael served all-American favorites to showcase its salt replacers and cocoa powder replacers. Turkey burger sliders made with the companys salt replacers boasted a 20% reduction in salt. A Cocoa-Mate® milkshake served up chocolate flavor with a 30% reduction in cocoa.

D.D. Williamson featured Caramel Color 520, an acid-proof Class I caramel color, in iced tea. The new product provides stability below pH 2.5 and in alcohol up to 65% ABV. Also featured was a drink made with purple sweet potato coloring, cupcakes with naturally colored icing, and gumballs coated with natural coloring.

Dow Wolff Cellulosics showcased Methocel gluten replacement, Methocel fat replacement, used to replace saturated fats in meat, and Fortefiber soluble dietary fiber.

DSM shared prototypes that incorporate value-added dairy ingredients, including a milk-based whey protein smoothie; a protein-packed, portable breakfast snack; cheesy pizza veggie dip with kid-appeal; and a mini cream-pie tart touted as a portion-controlled indulgence.

Embria Health Sciences offered samples of two beverages featuring its immune health ingredient EpiCor. Attendees also sampled berry-flavored chews and menthol-flavored lozenges containing EpiCor.

Fortitech offered yogurt fortified with vitamin D3, calcium, magnesium and phosphorous; a childrens snack mix with choline, magnesium and antioxidants; and a variety of beverage stick-packs.

Fuji Health Science, Inc. introduced, AstaREAL^® astaxanthin, an antioxidant that was recently affirmed GRAS. Astaxanthin, a member of the carotenoid family of natural pigments is noted for its ability to protect against singlet oxygen, a damaging reactive-oxygen species (ROS). Also, because of its unique structure, it protects the membrane of cells from lipid peroxidation.

Gelita showcased its range of collagen proteins, which can mimic fat in a number of food products. Their water-binding and foaming capabilities help increase the volume of food without adding unnecessary calories, and they help satiety. The company also highlighted Jelly Plus^TM for use in gelatin desserts.

Ganeden Biotech, Inc. celebrated its new partnership with Glanbia Nutritionals by offering attendees a stick pack containing an immune-health micronutrient premix from Glanbia Nutritionals and GanedenBC30, a probiotic from Ganaden that boosts immunity and contributes to improved digestive health.

Glanbia Nutritionals showcased its nutrition and functional ingredient portfolio, including its most recent offerings: a pre-acidified whey protein that offers clarity in beverage applications; UltraGrad flax ingredients with ALA, EPA and DHA in a single dry ingredient; and OptiSol 1000, which enhances texture, extends stability and improves moisture control.

As part of its new strategic alliance with Enreco, Inc., Grain Processing Corporation (GPC) incorporated Enrecos Sterling Choice^® ground flaxseed into a gluten-free cinnamon roll that also included GPCs Instant Pure-Cote ^® film-forming starch and INSCOSITY^® instant starch. The versatility of GPCs TruBran^® oat fiber and Enrecos flaxseed were also showcased in high-fiber fruit smoothies, pizza and snack chips. Maltrin^® and Maltrin QD^® maltodextrins were highlighted in a chilled sports beverage.

Grande Custom Ingredients Group Inc., featured a demo area where attendees could observe and interact with the companys functional whey proteins, Grande Bravo and WPCrisp. The companys food scientists were also on hand to answer questions and discuss solutions for new and existing products.

Hormel Foods Specialty Products highlighted its new Savory Booster line, designed for use in soups, sauces and gravies. The line includes turkey booster, chicken booster, pork booster and beef booster. The company also showcased Eterna OmegaSource, a line of water-soluble EPA plus DHA omega-3 fatty acids suited for use in refrigerated ambient, shelf-stable beverages.

As part of their agreement to co-develop and co-market a series of powdered-beverage products, Innovative Food Processors and InterHealth Nutraceuticals Inc. offered a joint-health powder mix called Triple Berry Tempo in single-serve stick packets.

J.R. Short Milling Company offered a variety of extruded samples. A cocoa marshmallow pellet made with wheat, corn, rice, cocoa powder and marshmallow flavour was offered both fried and air popped. Another, made with rice, ground corn and sweet potato, was offered in a fried wedge and an air-popped tube.

Kalsec lured attendees with popcorn featuring savory natural flavors, natural colors and antioxidants.

KMC introduced its CheeseMaker range of value-added starches. These products were especially formulated to replace milk proteins in imitation cheese. The newest starch in the line, CheeseMaker PT70, provides a firm block, dry shred, and superior melt properties.

National Starch Food Innovation offered gluten-free cookies formulated with Homecraft® Create GF 10 and Homecraft Create GF 20 gluten-free flours; a reduced-fat, brownie made with Homecraft Create 765 specialty flour; and cornbread made with Hi-maize® resistant starch and Hi-maize whole grain corn flour.

Nikken Foods USA, Inc., introduced Mushroom Extract Powder (2135), an extract of champignon mushroom (Agaricus bisporus) blended with palm oil and spray dried on a maltodextrin carrier. Light brown in solution, it provides a mushroom aroma with a mild, earthy mushroom flavor. Also at the booth was a cream-based salad dressing made with Anchovy Extract Powder (1101).

Ocean Spray launched a new pomegranate variety of BerryFusions® Fruits. Pomegranate joins existing strawberry, raspberry, cherry, blueberry and mango varieties. The dried fruit pieces offer taste, texture and distinctive points of color, without the processing challenges commonly associated with real fruits. Pre-soaking is not required, and the product does not absorb moisture over time.

OmniActive Health Technologies showcased its Lutemax® line of eye-health ingredients, which includes free lutein, lutein esters, and the newly launched Lutemax 2020. The ingredients can be used in fruit and vegetable juices; juice-based drinks and health beverages; dressings, spreads and dips; fruit and vegetable chips; and fruit-based nutrition bars.

Sargento offered attendees samples of reduced-sodium cheese developed with a new processing technique that allows salt reduction without the use of any replacement additives. The company also showcased its portion-control packaging system, Duets, which allows manufacturers to streamlind production by offering the capability to simultaneously fill up two 4-oz. packets with products that cannot normally be comingled, such as cheese, meat, dried fruit and grains.

The Scoular Company, which recently became the North American marketer of Smart Salt, showcased the salt alternative on popcorn.

Sethness promoted its line of caramelized sugar syrups. Often labeled as a sugar, on labels, the three varieties provide a range of flavor, from sweet to burnt notes. They are acceptable for use in natural products, and as a flavor enhancer.

Solbar launched Solpro 735, a calcium-fortified isolated soy protein in a beverage application. The product has an off-white color, bland flavor profile, and is dispersible in cold water.

Synergy Flavors presented its Saporesse line, which offers a natural and allergen-free alternative to MSG that also helps reduce sodium by at least 25% in a range of applications. The line of extracts is also a viable replacement for HVP. Synergy Flavors demonstrated a 25% reduced-sodium ranch dressing that is also MSG-free.

Teawolf presented its wolfberry distillate in a beverage, and its 10-fold vanilla and premium dark chocolate extract in chocolate milk (with no cocoa powder).

TIC Gums set up bench-top mixers to demonstrate how FASTir^® Xanthan EC, a food-grade xanthan gum, dissolves in water under minimal agitation, and how it hydrates and disperses more quickly than powdered xanthan. The company also highlighted its new coating system, TicaPAN Quick Crunch, by passing out gumballs. 

Univar, a distributor, offered samples of a toffee snack bar that included CP Kelcos Simplesse®, and Kerry Ingredients & Flavours natural butter flavor. Also featured was a frozen dessert fortified with fiber, vitamin C, magnesium, calcium and zinc, and an energy drink with vitamin B complex, green tea, and black cherry flavor crystals from Kerry.

The U. S. Highbush Blueberry Council offered blueberry biscuit sticks that showcased juicy, sweet blueberries in a portable, on-the-go treat.

Virginia Dares Garden of Flavors featured ready-to-drink teas made from a selection of its tea concentrates. A vanilla tea beverage and tea-flavored gummies were also featured.

Vitiva showcased SyneROX4®, which helps extend the shelf life of whole-milk powder and other concentrated milk products while providing anti-rancidity protection.

WILD Flavors promoted its Sunwin Stevia products, as well as its range of taste modification solutions for stevia, by offering samples of several prototypes, including zero-calorie peach iced tea; sugar-free blueberry acai pomegranate candy, a hard candy also showcasing the companys new acid-stable blue color; and a reduced-sugar chocolate cookie.

Wixon Inc. presented omelet sticks accompanied by  maple brown sugar ketchup made with Mag-nifique Sugar Lift. Antojitos featured a vinaigrette developed with Mag-nifique Sour-Away; Mag-nifique Sweet Lift, and Garam Masala seasoning.  A slider incorporated the companys Thai seasoning, Wix-Fresh MinerMax, and Wix-Fresh umami.

Z Trim Holdings, Inc., offered samples of a mini cheesecake made with its corn fiber ingredient. The ingredient was used to replace a portion of the cream cheese, resulting in up to 30% reduction in the total calories from fat.