Ingredion ~ DOLCERRA

WESTCHESTER, Ill.Ingredion Inc. will introduce its new DOLCERRA sweetness and texture system for reduced sugar juices at the 2013 Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago on July 14 to 16.

Using the company's data-driven DIAL-IN^® Texture and Sweetness Technology, the DOLCERRA system will allow beverage producers to capitalize on consumer trends for reduced-sugar and calorie fruit juices while still delivering the taste and texture of full sugar juices. The system allows formulators to trim as much as half of the sugar content in juices containing up to 25 percent fruit juice.

DOLCERRA is available as clean-label , and its natural mineral flavor modulator works with other ingredients to provide the flavor of full-sugar juices. The system is co-processed to save time, streamline inventory and reduce warehouse handling.

This breakthrough in sugar reduction capability will allow juice producers to maintain their brand equity because they wont be adding anything artificial to their labels when they move to a reduced-sugar formulation," said Mary Lynne Shafer, Ingredion's global marketing director, texture.

Ingredion also recently received Health Canada approval for NUTRAFLORA® prebiotic fiber as a dietary fiber source.