Spotlight on New Ingredients, February 2011

Customized grain-based solutions from 21st Century Grain Processing include wheat flour, corn, oats, and custom-coated whole grains and granola clusters. The ingredients allow food-product designers to meet development requirements and formulate products that align with consumer trends.

Visit 21stcenturygrain.com

The American Egg Board reminds manufacturers that eggs naturally help foam, leaven, bind, thicken, coat, color, emulsify, control crystallization and add moisture to food formulas, helping keep ingredient statements short and clean.

Visit aeb.org

Blue Diamond manufactures almonds in a wide variety of forms for applications across the confectionery, bakery, dairy and snacking categories.

Visit bluediamond.com

Butter BudsBacon provides authentic, concentrated bacon flavor without the use of animal products. This natural alternative to real bacon is suited for use in seasonings, snacks, cheese, salad dressings and prepared foods.

Visit butterbuds.com

Ultragrain Pasta from ConAgra Mills combines whole-grain nutrition with the taste, texture and appearance of traditional pasta. Made from Ultragrain and traditional semolina, the pasta offers a mild flavor, light color and speck-free appearance, and can be used in freeze/thaw and retort applications. The pasta is available in penne, spaghetti, macaroni, rotini, lasagna and nine-grain orzo.

Visit ultragrain.com/ultragrainpasta.jsp

Xanthan gum from CP Kelco, KELTROL®, exhibits excellent hydration properties, even in the presence of salt, acid and soluble solids. The gum also exhibits high viscosity at low shear rates for enhanced suspension and emulsion stabilization.

Visit cpkelco.com

Herb Chicken Base 21-112 from Eatem Foods Company offers a smooth, concentrated balance of brothy, fatty, capon-like flavor, top-noted with a delicate herbal blend. The flavor can be used in comfort foods such as chicken noodle soup, chicken and dumplings, potpies, or saucy casserole products.

Visit eatemfoods.com

A flavoring system from Flavor Producers, Inc., Trü Brüz, contributes authentic brewed flavor profiles to beverages and foods. Based on extractives of authentic brewed coffee, tea and cocoa, the flavors are available in liquid, water-soluble essence, extract and flavor forms that can be produced as certified-organic or natural non-GMO.

Visit flavorproducers.com

International Fiber Corporation reminds manufacturers that insoluble fiber can help reduce calories in food and beverage formulations.

Visit reducecalorieswithfiber.com

Less Sodium Soy Sauce PTN (Premium Total Nitrogen) from Kikkoman, a tamari-style soy sauce, offers high-impact flavor, the result of elevated amino-acid levels released naturally through gentle fermentation. It provides balanced flavor, umami and depth in low-sodium formulations in a range of categories.

Visit kikkomanusa.com

A line of salt replacers from Savoury Systems includes three yeast-extract-based ingredients with fewer metallic notes than other salt replacers. One salt replacer, #0863, is suited for seasonings and sauce systems, while #0864 is effective in beefy and spicy applications. The #0866 replacer works best in lighter-flavored applications, like cheese and poultry products.

Visit savourysystems.com

Low-melt-point inclusions from SensoryEffects Flavor Systems, Choco-Flakes, are designed to melt at 80°F to 85°F. The compound-coating-based products are available in dark chocolate, milk chocolate and white chocolate, and can be used for ice cream, frozen doughs and other frozen products.

Visit sensoryeffects.com

Class I powdered caramel color from Sethness Products Company, SB116, improves the visual appeal of baked goods, cereals, dry blends, meat rubs and seasonings. Produced from non-GMO sucrose, the caramel color provides clean-label opportunities, and is well-suited for products sold in Europe.

Visit sethness.com

A gum system from TIC Gums, Caragum® 200 FF, helps food manufacturers meet the texture challenges of formulating frozen foods. The gum system has virtually no taste, and offers moisture retention, texture and stability, and adds body to frozen soups, sauces and gravies.

Visit ticgums.com

Flaxseed from Grain Processing Corporation, Sterling Choice®, is nutritionally dense and functionally diverse. It provides fiber, antioxidants and ALA omega-3 fatty acid to applications such as nutritional beverages and bars, healthy snacks, and baked goods.

Visit grainprocessing.com

Designed for reduced-sodium applications, Salt Answer RX-AX from Ajinomoto Food Ingredients reestablishes salt flavor in a variety of products, including snacks, soups and sauces.

Visit ajiusafood.com

Refined peanut oil from Golden Peanut Co. is trans-fat-free, allergen-free and cholesterol-free. It also offers low flavor absorption and a high smoke point.

Visit goldenpeanut.com

A line of oat fiber from SunOpta Ingredients, Canadian Harvest® Oat Fibers, includes more than 12 varieties that provide 93% to 97% total dietary fiber. Oat fiber can reduce calories in food products, such as baked goods, cereal and snacks, by replacing a portion of the flour with fiber and water.

Visit sunopta.com/ingredients

IQF fire-roasted vegetables from Haliburton International Foods are hand-harvested and vine-ripened. The companys high-temperature roasting and flash-freezing process produces vegetables with fresh flavor and vibrant colors.

Visit haliburton.net

Turn-key copacking models from The Scoular Company include sourcing ingredients, liquid and dry blending, and packaging, including filling into pouches, stick-packs, canisters and bottles.

Visit scoular.com/copack