Spotlight 36200

Aspire food systems allow customers to work with ADM to create healthy, yet indulgent, snacks and bars. This platform gives customers access to the companys full range of ingredients, services and expertise during each step of development and production, from assessing needs to creating finished products.

Visit www.admworld.com

Canola oil, the lowest in saturated fat of all cooking and salad oils, is trans-fat free and high in monounsaturated fats. Check out high-stability and classic canola oil information and recipes at the website of the Canola Council of Canada.

Visit www.canolainfo.org

A twin-screw extruder from Clextral, Evolum HT 53, offers increased throughput and advanced temperature control for processing high-fiber and wholegrain products. Total barrel length ranges from 3 to 12 modules, depending on processing requirements.

Visit www.clextral.com

A blend of acacia gum and wheat fiber from Colloides Naturels International, Equacia, offers thickening and stabilizing, as well as a prebiotic effect. The blend is effective in bakery, ice cream, confectionery and sauces at levels of 1% to 2%, reducing up to 50% of fats in foods.

Visit www.cniworld.com

Cocoa extenders from David Michael & Co., Cocoa-Mate®, replace up to 30% of a foods cocoa powder. It can be customized for a number of applications, including ice cream, yogurt, beverages, puddings, toppings and bakery goods, and is available in liquid or powder forms.

Visit www.dmflavors.com

A combination of oat and palm oils from DSM Food Specialties, Fabuless, uses a microstructure to prevent the digestion of palm-oil droplets until relatively deep in the small intestine. This helps induce a feeling of satiety, which can lead to less caloric intake.

Visit www.dsmfoodspecialties.com 

Natural Passion Fruit Flavor from Flavor Dynamics captures the characteristic sweet, juicy notes of passion-fruit nectar. The heat- and freeze/thaw-stable liquid flavor is suited for use in microwavable and retort dishes, salad dressings, baked goods and sauces.

Visit www.flavordynamics.com 

TruBran corn bran from Grain Processing Corporation is made from 100% yellow corn and contains a minimum of 75% total dietary fiber. Available in two different particle sizes, TruBran products can be used to increase fiber in snacks, cereals, baked goods, nutritional bars and other fiber-fortified foods. Usage levels range between 1% to 30%, depending on the type of application and fiber requirement for a desired dietary claim.

Visit www.grainprocessing.com 

A fat replacer, Coyote Brand Stabilizer CAX-0119 from Gum Technology Corporation, replaces fat in cheese sauces, cheesecakes, puddings and cream-pie fillings. The blend of cellulose gel, whey protein concentrate, sodium alginate and xanthan gum provides a creamy mouthfeel and texture, and binds moisture, reducing ice-crystal formation and providing excellent freeze/thaw stability.

Call 800/369-GUMS

Soluble calcium from Innophos, VersaCAL® Clear, is designed for clear beverages. With bioavailability similar to milk calcium, it has a clean taste and is also an excellent source of phosphorus.

Visit www.innophos.com 

Functional fibers from International Fiber Corporation offer high-value to improve new-product success and help manage costs. The fibers have applications in reduced-fat, low-calorie, reduced-sugar, sugar-free, no-fat, high-protein, low-carbohydrate and low-glycemic-index foods.

Visit www.ifcfiber.com 

A line of infused and dried cranberry-based fruits from Ocean Spray ITG, BerryFusions, starts with cranberry for ingredients that exhibit the flavor, texture and color of a variety of real fruits: blueberry, raspberry, cherry, strawberry, orange and mango. These ingredients deliver stability and processing tolerance in cereal bars and fruit and nut mixes.

Visit www.oceansprayitg.com 

Specializing in food-taste enhancements, McClancy Seasoning Co. creates flavor profiles specifically for savory products, such as meat seasonings and marinades, gravies, snack foods, dressing blends, bases, soup blends, and sauces.

Visit www.mcclancy.com 

Freeze-dried, natural sweetener powders from Mastertaste deliver sweet flavor, essential vitamins and minerals, and clean labels. Designed to reduce the production challenges of thick syrups and liquids, the free-flowing powders are suited for use in dry-mix applications.

Visit www.mastertaste.com 

Organic soy ingredients from The Scoular Company include a textured-vegetable product, soy flour, soy grits and soy-and-rice grits. The chemical-free ingredients are available in a conventional non-GMO form.

Visit www.scoular.com 

Blackberry flavors from Robertet are available in four profiles, including fresh, floral, jammy, and ripe and seedy. The liquid flavors are water soluble and suited to beverages, dairy, syrups, yogurt, ice cream and more.

Call 732/981-8300

A line of organic yeast extracts from Savoury Systems International, Savorganic, boosts and rounds out flavors in organic savory products. Beef, chicken, mirepoix and umami flavors are available in powder or liquid forms.

Visit www.savourysystems.com 

Umami flavor from Wild Flavors, SavorCrave, intensifies the flavor of savory products, including those that are low in calories, fat or sodium. The heatstable flavor contains no glutamic acid and can be easily blended with dry ingredients.

Visit www.wildflavors.com 

21st Sensory, Inc., is licensed by the state of Oklahoma to conduct sensory descriptive analysis on wines, beers and liquors. The data can reveal flavor effects associated with aging and different storage environments, competitor product analysis and quality control.

Visit www.21stsensory.com 

Antimicrobials from Purac, the Opti.Form line of PURASAL ®, offer three lactate and/or diacetate blends to control pathogens and extend shelf life of meat and poultry products, without adding bitter off-flavors or odors.

Visit www.purac.com 

A functional native starch from National Starch Food Innovation, N-Hance 59, retains moisture in poultry products without modified starches, sodium phosphate and carrageenan additives. It offers producers a new option for preparing packaged poultry products with clean labels.

Visit www.foodinnovation.com 

Gelatine Handbook: Theory and Industrial Practice (ISBN: 978-3-527-31548-2), draws on the expertise of Gelita AG for this comprehensive manual of current and potential applications of the versatile protein.

Visit www.wiley-vch.de 

A line of sprout blend products from VDF FutureCeuticals, SproutGarden®, consists of three freeze-dried, concentrated powdered blends of numerous fresh sprouts, including: broccoli, watercress, daikon radish, alfalfa, kale, mustard, red clover and cauliflower. The powders can be screened to any size for use in herbal teas, soups, salad dressings and more.

Visit www.futureceuticals.com 

A salt substitute from Wixon, Inc., KCLean salt, has half the sodium of regular table salt, yet retains salts taste, texture, functionality and mouthfeel.

Visit www.wixon.com 

An emulsifier from TIC Gums, TIC Pretested® Ticamulsion ® A-2010, is based on a grade of gum acacia not subject to shortages. The modified gum acacia offers more emulsification strength than acacia Senegal, and can be used at approximately 50% the use level of gum acacia in high-oil-loading emulsions in the 15% to 20% oil range.

Visit www.ticgums.com