Spotlight 30497

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 

ADM offers ingredients and services to help manufacturers formulate successful functional beverages. CardioAid plant sterols and NutriSoy® soy proteins help boost a products nutritional value, while the companys sensory testing facilities offer comprehensive testing and evaluation for new product launches.

Visit www.admworld.com 

Natural Philly Cheese Steak Type Flavor from Flavor Dynamics imparts steak, Cheddar cheese and caramelized grilled onion notes. The flavor is heat and freeze/thaw stable and is suited to snack foods, sauces, microwavable and retort dishes, dips and baked goods.

Visit www.flavordynamics.com 

A line of potato starches from Avebe, Eliane, offers clarity and pure fruit flavor in a wide range of instant and ready-to-use fruit preparations. The high-viscosity starches can provide a range of appearances, from pulpy to smooth.

Visit www.avebe.com 

A stabilizer from Danisco, Grindsted® IcePro SS, creates creamy soft-serve ice cream while cutting fat to as low as 1%. The stabilizer allows formulators to cut out more than half the fat, without negatively affecting taste, flavor or product stability.

Visit www.danisco.com 

A line of vitamin and mineral blends from NatureSeal extends shelf life of fresh-cut produce without loss of flavor or texture. The dry, powdered blend inhibits respiration and oxidation, and is free of sulfites, allergens and sodium.

Visit www.natureseal.com 

Food technologists and research chefs from McClancy Seasoning Co. work with clients in the companys state-of-the-art facilities to develop distinct, regional-specific, ethnic flavor profiles for food.

Visit www.mcclancy.com 

A gelatin replacement for water gel desserts from Gum Technology Corporation, Coyote Brand Stabilizer CLPS-M146, is a blend of carrageenan and locust bean gum that forms a clear, firm, shelf-stable elastic gel with no syneresis. The stabilizer can be used in both vegan and kosher products.

Visit www.gumtech.com 

Custom flavoring systems from Southeastern Mills help manufacturers and foodservice operators create signature products for line or menu extensions. The seasonings, marinades, rubs and glazes are developed with flavor, color, texture and eye appeal in mind.

Call 800/334-4468

An all-purpose thickener from TIC Gums, TIC Pretested® Ticaloid ® LC-SR1, replaces starch in soups, sauces, gravies and dips at a fraction of the usage level. The gum system is designed to work in both hot and cold systems, and it yields a clean taste.

Visit www.ticgums.com 

A grain ingredient from Horizon Milling, GrainWise Wheat Aleurone, is derived from the aleurone layer of the wheat kernel. The ingredient can be incorporated into foods at higher levels than full bran, without impacting the texture, high volume, flavor or color of bread, buns, pasta and cereal.

Visit www.horizonmilling.com 

A reduced-sugar beverage formulation by National Starch Food Innovation includes the soluble fiber Nutriose®, a registered trademark of Roquette Frères. The formulation includes 3 grams of fiber per 8-oz. serving, and has an appealing taste and aftertaste.

Visit www.foodinnovation.com 

Reduced-calorie dessert formulations from Tate & Lyle for the casual-dining foodservice industry also have reduced or low fat levels. The desserts can also be made completely trans-fatfree with low-trans-fat shortenings or oils. Formulations are available for lemon meringue pie, lemon berry bars, chocolate brownies, apple spice cake, and various sauces and toppings.

Visit www.tateandlyle.com