IFT 2006, Orlando

IFT 2006, Orlando
Where Food Fantasy Meets Reality

SEASONINGS, FLAVORS & EXTRACTS

A Savory Solution

Natural and kosher boiled-beef flavor is a new addition to the Gb Select® family of yeast extract-based process flavors from DSM Food Specialties USA, Inc. Utilizing unique technology and raw material selection, Gb Select Boiled Beef provides exceptional, authentic aroma and taste. In addition, the yeast extract- based process flavor provides the mouthfeel and body characteristic of meat sourceswithout using ingredients of animal origin.

Boiled meat flavors are very common in Asia and represent new profiles for the U.S. market. The aroma and taste are similar to the first pan drippings during the roasting process, without the dominant roasted flavor.

Gb Select Boiled Beef can be used in a variety of applicationssuch as soups, sauces, side dishes, entrees and processed meatto provide authentic boiled beef flavor impact and character to savory foods while contributing to color performance. The creamy-yellow, free-flowing powder contains no hydrolyzed vegetable protein (HVP), MSG, guanosine-5- monophosphate (GMP), inosine-5-monophosphate (IMP) or caramel coloring.

DSM Food Specialties USA, Inc.
2675 Eisenhower Avenue
Eagleville, PA 19403
Phone: 610-650-8480
Fax: 610-650-8599
Website: www.dsm-foodspecialties.com

Less Sodium, More Flavor

The United States may be poised to follow Europes lead on sodium reduction with the recent American Medical Association calls for labeling of high-salt foods and to revoke salts GRAS status. The group has challenged processed food and foodservice industries to cut salt levels by half during the next decade as evidence mounts that high sodium intake can cause hypertension, a major risk factor for cardiovascular disease. This means food companies and restaurants are increasingly looking for ways to accomplish the difficult task of reducing salt in products without negatively affecting flavor.

Spicetec,a division of ConAgra Foods, has developed a tool to bring this goal to reality: Amplify Salt Flavor Enhancement Technology. The company combines proprietary peptide technology and unique salt-enhancing ingredients to develop custom, convenient, clean-label solutions that can lower sodium content in savory applications from soups to meats and entrées to snack foods by 50% or more without compromising taste, or producing unwanted bitterness or off flavors.

The product comes in paste, powder and culinary-base forms that can be labeled as natural flavor. It is stable under high-temperature processing and effective over a wide pH range.

Spicetec
6 Santa Fe Way
Cranbury, NJ 08512-3288
Phone: 800/851-9618
Website: www.spicetec.com

Ajinomoto Food Ingredientsshowcased Koji-Aji, a low-sodium flavor enhancer that delivers kokumi flavor, in nacho cheese sauce. It is GMO-free, and highly stable against heat and low pH. The company also offered tastes of three passionfruit-mango beverages: one sweetened with aspartame, another with sucralose, and one with blends of aspartame and acesulfame-K. Also featured were the companys MSG, San-J sauces and Activaenzyme line.

Visit www.ajiusafood.com

Bell Flavors & Fragranceshighlighted new flavor ideas that address the Latin consumer and help mask nutraceutical ingredients. The concepts presented included bakery applications with dulce de leche, mocha, pistachio and vanilla flavors. A beverage included açaí-berry lemonade and pomegranate lemonade. Curried corn chowder showcased curry, tandoori and smoky cheese flavors.

Visit www.bellff.com

Blue Pacific Flavorsincorporated two new technology platforms in several food and beverage products. An energy coffee cola included B-Block bitterness blocker, plus the companys natural cola flavor and natural coffee essence. Mangosteen smoothie paired StabilEase dairy protein enhancer with mangosteen flavor.

Visit www.bluepacificflavors.com

Butter Buds Food Ingredientsshowcased organic forms of its core products, including organic high-concentrate and regular-strength Cheese Buds® Cheddar, which starred in a macaroni-and-cheese application. Dried Beer Extract was introduced via chocolate cake. The extract enhances sweet flavor in confections, savory flavor in meats, chili and stews, and provides a full-leavened flavor in bakery applications.

Visit www.bbuds.com

Comax Flavorsshowcased its flavors in a number of applications, including sweet-corn-flavored softserve, peach-grapefruit-flavored water, tropical açaí slushies, and vegetarian curry chicken.

Visit www.comaxflavors.com

David Michael & Co.featured natural and natural WONF white tea, pear, peach, carambola, red bush tea (rooibos), raspberry, açaí and strawberry flavors in beverages. In entrées, the company showed N&A lime, basil and sesame flavors; natural toasted sesame WONF and ginger WONF flavors; artificial peanut flavor; and natural flavor toner rice vinegar type. Some offerings included MichaelCap® encapsulated flavors. The company also announced its move into fair-trade vanilla and promoted its October Innovation Roadshow.

Visit www.dmflavors.com

Gold Coast Ingredients, Inc.,highlighted its line of organic flavors. Developed under the supervision of QAI, it includes liquid and powdered versions of the companys popular flavors.

Visit www.goldcoastinc.com

Kikkoman International, Inc., showcased one of its Future Foods concepts: the IQ Bar, a savory, wholegrain snack. The company offered The Flavor Handbook: A Reference and Product Guide which provides information on soy sauce functionality; a list of flavor components in brewed soy sauce; notes on salt, amino acids, sugar, color, acids, aromatic esters and post-fermentation development; and application ideas.

Visit www.kikkoman-usa.com

Kraft Food Ingredientsintroduced Exceed® Plus 4010N in an American cheese sauce application. Available in powdered form, the natural cheese flavor is easy to use in manufacturing and was designed to enhance cheese flavor at low use levels. A grated Asiago, Parmesan and Romano blend also was introduced in a four-cheese pizza and in a pasta sauce.

Visit www.kraftfoodingredients.com

McClancy Seasoning Co.noted that, for more than 55 years, it has developed creative culinary solutions that streamline operations. From creating seasoning solutions to working directly with concept formation, McClancys R&D professionals design flavors and items that drive repeat business. The company brings an extensive product line and customizes the flavor and preparation size that fits its clients. The companys flavor engineers solve problems and create new opportunities to develop exciting and distinctive new flavorsand make sure those flavors can be reproduced efficiently and consistently every time.

Visit www.mcclancy.com.com

Nikken Foods Companydemonstrated soy sauce applications featuring 5301 naturally fermented soy sauce, 5397 reduced-salt soy sauce, 5317 light-colored soy sauce, and 5320 fermented Chinese soy sauce. The company also demonstrated two combinations of vegetable concentrates with flavor enhancers for poultry and beef products.

Visit www.nikkenfoods.com

Frenchs Flavor Ingredientsshowcased their famous flavors in dry format. Frenchs® Mustards, Franks® RedHot® Sauces, Cattlemens Barbecue Sauces and Frenchs® Worcestershire Sauces are spray-dried to capture all the nuances and notes of the original sauces. The flavors are suitable for applications that require dry forms.

Visit www.frenchsflavoringredients.com

Savoury Systems International, Inc., highlighted its line of salt replacers, which can reduce sodium by up to one-third in soups, sauces, marinades and other applications, and can be used in conjunction with potassium chloride. The company also has standard, high-nucleotide and low-salt yeast extracts.

Visit www.savourysystems.com

Synergy Flavors, Inc.,formerly U.S. Flavors & Fragrances, discussed Saporesse, its savory line of yeast extracts that act as flavor enhancers in a range of applications, including cheese products, and offer a way to reduce salt without impacting taste. The company also carries a full range of natural, natural WONF, N&A and artificial flavors.

Visitwww.synergytaste.com

Virginia Darehighlighted its new Hispanic flavors at a mango and mojito bar. Three different types of mango flavorsManila, Indian and Mexicanas shown in beverages, underscored the diversity of the Hispanic palate. The company also showcased its Key lime, strawberry, raspberry and rum flavors in a trio of mojitos.

Visitwww.virginiadare.com

Wixon, Inc.,displayed KClean Salt from the Mag-nifique line. This processed blend of salt and KCl naturally flavors products with half the sodium but all of the flavor of true salt. The company also highlighted Wix-Fresh Umami, one of the Wix- Fresh Flavor technologies, which enhances savory delivery without MSG, HVP or AYE.

Call 800/841-5304

Session: Customizing Flavor Delivery through Encapsulation

OrlandoEncapsulation and controlled release rely on technologies that entrap ingredients in a food matrix and deliver them to a specific target at an optimum time. This was discussed in a presentation entitled "Microstructures designed to control release of flavors and other actives in food products," by Klaas-Jan Zuidam, skillbase leader, Unilever Food & Health Research Institute, Vlaardingen, the Netherlands.

According to Zuidam, "Foods should be tasty, healthy and convenient," and encapsulation can play a role in ensuring each of these qualities. However he noted, "encapsulation is not a miracle." It requires a delicate balance between stability during preparation and shelf life and release of the active ingredient when desired. A number of factorsheat, moisture, interaction with the food matrix, pH and shear--all affect the successful utilization of food encapsulates. In addition, cost and lack of large-scale production capability may become challenges.

Zuidam described Unilever's approach: designing food microstructures that deliver specific sensory profiles for taste and aroma by using the food's physicochemical properties, such as viscosity, ingredients and structure, and how they break down in the mouth to control their release. He discussed how these affect perception of salt and acid in emulsion-type dressings: For example, as viscosity increases, acid perception decreases. Another consideration is lipolytic flavor delivery changes with different fat levels. In addition, he said, "each flavor molecule is influenced by molecules of other tastants, what we call mutual interactions." These factors can all be modeled to provide predictions about a product's flavor that "correlate also pretty well with panel scores," he noted.

During the presentation, Zuidam reviewed general considerations for delivering food flavors and active ingredients through food microstructures and encapsulation, including emulsions, double emulsions, yeast, hydrocolloid-gel microspheres and complex coacervates, and how changing the techniques can modify the end product. He concluded that, when working with encapsulation and controlled release, "it's not only about the encapsulates. It's important to take the total design of the food product into account."

Lynn A. Kuntz

INGREDIENTS

Healthful Fermented Barley

Barley has gained a reputation as a healthful ingredient in the United States, and American product designers can now expose U.S. consumers to new healthy aspects of barley to consumers in the form of fermented barley extract offered by Barley Fermentation Technologies, Inc.

The healthful compounds of this byproduct of Japanese shochu distillation include peptides, which comprise 17% of the liquid extract; amino acids, including gamma aminobutyric acid (GABA), at 8% of the extract; oligosaccharides, which form 9% of the extract; and citric acid, at 4% of composition. Fermented barley extract is suited for use in mainstream and functional foods and beverages, like breads, snacks, pizza dough, pasta and other noodles, energy drinks and juices, as well as sauces and condiments like barbecue and teriyaki sauces, mustard, and ketchup.

To create this new ingredient, barley is broken down by koji enzymes during shochu distillation and then fermented by shochu yeast. The company then purifies and concentrates the extract for use as an ingredient. The barley shochu leesthe raw material for fermented barley extract, which is created during the course of shochu fermentation have been shown to improve lipid metabolism, might have a protective effect on the liver, and have a positive antioxidative effect in animal studies. In addition to its healthful properties, the extract delivers umami flavor to round out and heighten the flavor of foods.

Fermented barley extract is available as either a liquid or powder. The thick, liquid version of the ingredient has a brown color, is less than 70°Brix, and has an umami impression described by the company as crisp. The water-soluble powder has more of a beige color and a milder umami contribution to flavor.

Barley Fermentation Technologies, Inc.
2211 Yamamoto Usa-shi,
Oita 879-0467
Japan Phone: +81-978-33-5227
Fax: +81-978-33-5237
E-mail: [email protected]
Website: www.b-fermentation.com

Low-Sodium Sipping

USDAs Dietary Guidelines for Americans recommend that we consume less than 2,300 mg of sodium per day; for some population segments, the RDI drops to 1,500 mg per day. Consumers are taking heed. In turn, manufacturers must formulate low-sodium options, to ensure their products continue to land in shopping carts.

Benephos,a reduced-sodium phosphate technology from ICL Performance Products LP, offers beverage formulators the same functional performance as the full sodium version of polyphosphate, including enhanced microbial stability, stable color, protection of fruit juice and pulp component color, dispersion of solid particulates, and stabilization of minerals and proteins. Benephos reduces standard sodium contribution by as much as 70%, and requires lesser amounts of accompanying preservatives to maintain the same shelf life as full-sodium polyphosphates.

Additionally, the soluble polyphosphate aids in the stabilization of proteins by interacting with cations to prevent them from binding to proteins, and causing them to precipitate or become less functional. A sequestrant, Benephos is able to form stable, soluble metal complexes with such minerals as calcium and magnesium.

ICL Performance Products LP
622 Emerson Road, Suite 500
St. Louis, MO 63141
Phone: 314/983-7940
E-mail: [email protected]
Website: www.icl-pplp.com

ADM treated attendees to convenient and better-for-you snacks and beverages, including chocolate cream puffs using Prolite wheat protein isolate as an eggless whipping protein; nougat pecan rolls made with Fibersol®-2 digestion-resistant maltodextrin; vegetarian chicken wings made with Arcon® soy protein concentrate and Pro-Farm® soy protein isolate; and organic vanilla soymilk, made with Midland Harvest organic whole soybean powder.

Visit www.admworld.com

All American Foodshighlighted its dairy and nondairy Pro Mix® line of ingredients and its custom manufacturing services. The ingredients add essential nutrients to applications like baked goods, confectionery items, salad dressings, sauces, processed cheeses and egg products.

Visit www.aafoods.com

Almond Board of Californiashowcased Almond Dingers, developed by students at Washington State University, Pullman, the winning entry in the IFT Student Association Almond Innovations Contest. The Board also distributed new healthy menus and consumer research, participated in technical sessions, and was the exclusive sponsor of the IFT/RCA Culinology® Demonstrations, which highlighted grab-and-go concepts.

Visit www.almondsarein.com

American Egg Boarddistributed source materials, including an updated egg product reference guide, egg safety and handling information, nutritional information, and an application guide containing easily adaptable formulas. The Board also offered complimentary subscriptions to the associations new monthly e-newsletter, EGGSolutions.

Visit www.aeb.org

Avebe America, Inc.,reported a new alliance with Farbest Brands, which will handle sales and marketing functions. This new relationship will help the company focus on new technology and product innovation, including its GMO-free amylopectin potato starch, Eliane.

Visit www.farbest.com

Briess Malt & Ingredients Co.introduced organic BriesSweet tapioca maltodextrins and organic BriesSweet tapioca, sorghum and white rice syrups. The agglomerated tapioca maltodextrin powders dissolve easily, and can add bulk in dry-blend applications, increase viscosity in dressings and jams, and mimic fat in low- or reduced-fat applications. Tapioca and white rice syrups offer neutral flavor, while sorghum syrup has a slight flavor and aroma. The sweeteners are suitable for gluten-free foods, as they are enzymatically produced from 100% hypoallergenic raw materials.

Visit www.briess.com

California Dried Plum Boarddemonstrated this fruits capabilities in bakery and meat applications. Dried plums, powders and juice concentrates function as natural humectants, fat replacers and antimicrobial agents to improve shelf life. They are high in fiber and sorbitol, and their acidic profile, which includes malic acid, as well as their high antioxidant content, fends off bacteria and oxidation.

Visit www.cdpb.org

Cargillshowcased consumer-driven prototypes to illustrate how manufacturers can translate market trends and consumer insights into innovative product concepts. Prototypes included reduced-calorie no-sugar-added yellow cupcakes, trans-fat-free flour tortillas, a whey protein-based energy sports beverage, and mandarin-flavored water sweetened with organic erythritol.

Visit www.cargill.com

D.D. Williamsonunveiled a new, expanded booth to illustrate the companys updated brand identity and growing portfolio of natural colors. Demonstrations included: certified-organic caramel color for compliance in organic beverages, soups, sauces and more; a full spectrum of natural colors, including annatto, turmeric, elderberry and carmine; and colorMaker, natural color-blend emulsions that readily incorporate into cocoa butter, palm kernel oil, jojoba oil and paraffin.

Visit www.ddwilliamson.com

ConAgra Food Ingredientsshowcased ingredients from its various brands in a number of tasty treats, including ConAgra MillsUltragrain®white whole wheat flour in chocolate-chip cookies, Gilroy FoodsGardenFrost® purées in Mediterranean antipasto salad, and Spicetecs Amplify in low-sodium Mojo pork buns.

Visit www.conagrafoodingredients.com

Corn Products Internationalcelebrated its 100-year birthday at this years show. In addition to serving cake and punch, the company showcased Expandex modified tapioca starch for gluten-free applications, as well as Polidex bakery and biscuit blends. The latter include Polidex MDA, a monohydrate dextrose topping for donuts and cookies, and Polidex MAZ, dextrose in crystalline monohydrate form for creamy filling formulations.

Visit www.cornproducts.com

Mitsui & Co., Inc., introduced Qsterol, a patent-pending technology developed by Q.P. Corporation. The new cholesterol-lowering plant sterol includes egg yolk lipoproteins, making it easily dispersible in water and oil, and suitable for almost any type of food application.

Call 216/586-8649

Domino Specialty Ingredientshas joined forces with Florida Crystals and C&H, expanding its capabilities for developing food- and pharmaceuticalgrade sugars, natural and organic sweeteners, and rice products.

Visit www.dominospecialtyingredients.com

DSM Nutritional Productsintroduced Hidrox®, an antioxidant and anti-inflammatory with hydroxytyrosol, a natural polyphenol extracted from olive juice. Also highlighted was All-Q CoQ10, a new version of coenzyme Q10, and Teavigo, a new weight-management ingredient that contains up to 94% purified EGCG from green-tea leaves.

Visit www.nutraaccess.com

Enzyme Development Corporationhighlighted its reduced-sulfite Enzeco® purified papain, a highly active, proteolytic enzyme from the dried latex of Carica papaya fruit. This low-sulfite alternative to regular papain tenderizes meat and fish, accents bread flavors and helps hydrolyze plant and animal proteins, among other functions. The company also showcased Enzeco neutral bacterial protease for hydrolysis of vegetable proteins, such as wheat gluten.

Visit www.enzymedevelopment.com

Frenchs Flavor Ingredientsprofiled its flagship sauces and condiments, including new offerings like Franks® RedHot® cayenne pepper, dry Buffalo wing and dry chile and lime sauces; dry Cattlemens® Classic BBQ, Sweet & Bold BBQ, and Gold sauces; dry Frenchs®Worcestershire sauce concentrate; and dry Frenchs yellow and Dijon mustards.

Visit www.frenchsflavoringredients.com

Gamayshowcased a line of hot-fill sauces packaged in flexible 1-oz. pouches. In addition, the company presented its natural, trans-free, MSGfree topical seasoning for snacks such as crackers, pretzels and chips, as well as a diacetyl-free Cheddar flavor for microwave popcorn.

Visit www.gamayflavors.com

Garuda International, Inc.,showcased its range of natural ingredients for the food and beverage industries. Among the featured ingredients was GlucoCin, a natural extract of Cinnamomum cassia that provides documented cinnamon health benefits in a water-soluble powder.

Visit www.garudaint.com

GNT USA, Inc.,sampled three ice-cream toppings made with Nutrifood® fruit and vegetable extracts. The extracts can be incorporated into numerous products, bringing the added value of fruits and vegetables to applications. Gummies also showcased the line of Exberry® natural colors.

Call 877/GNT-USA7

Graceland Fruit, Inc.,produces extended-shelf-life fruit and vegetable ingredients for cereals, muffins, frozen baked goods, dairy products and more. The companys offerings include infused, dried fruits for adding natural sweetness; infused, dried vegetables that rehydrate when cooked in water or juices; Soft-N-Frozen Fruits, easy to scoop when frozen; and Fridg-N-FreshVegetables with a 90-day refrigerated shelf life.

Visit www.gracelandfruit.com

Grain Processing Corporation (GPC)introduced TruBran corn bran. The new dietary fiber was showcased in two bakery applications as examples of products that might earn a good or excellent source of dietary fiber claim while maintaining a texture and flavor associated with indulgent foods. Also featured were chicken tenders and several sauce prototypes highlighting Inscosity® and Pure-Gel® stabilized starches.

Call 800/448-4472

GTC Nutrition, a business unit of Corn Products International, Inc., featured ice-cream prototypes nutritionally customized to meet changing health needs at various stages of life. The companys line of ingredients includes NutraFlora® short-chain fructooligosaccharides (FOS) prebiotic fiber, Aquamin natural calcified mineral source, CalciLife prebiotic mineral formulation, and oat-bran concentrate with a high beta-glucan content.

Visit www.gtcnutrition.com

Gum Technology Corporationhas more than 25 years of experience using R&D technology to formulate and supply natural gum blends, hydrocolloids and stabilizers. The companys Coyote Brand products create emulsions, suspend particulates, extend shelf life, retain moisture, provide freeze/thaw stability, create gels and add unique textures to foods.

Visit www.gumtech.com

Grande Custom Ingredients Groupfeatured a full line of whey ingredients, including Grande WPCrisp® whey protein crisps, Grande Bravo® functional whey proteins and Grande Gusto®, a natural ingredient that reduces sodium while enhancing flavor.

Visit www.grandecig.com

Hilmar Ingredientsshowcased flavor-improved whey protein hydrolysate (WPH) in an RTD iced-coffee beverage. In addition to improved flavor, the application highlighted WPHs functional benefits, including heat stability and high solubility. The beverage addressed the nutritional needs of women aged 55 and older, and demonstrated the benefits of WPHs high-quality protein and its complementary interaction with vitamins, minerals and other ingredients.

Visit www.hilmaringredients.com

Hormel Specialty Products, a leading provider of quality meat products, offers a complete line of proteins, plus items such as turkey, pepperoni, bacon bits and other meat toppings, as well as 100% natural soup stocks. Imitation and processed cheese products are also available.

Call 507/437-5609

International Dehydrated Foods, Inc.,(IDF) highlighted its natural ingredientsproducts that contain no artificial ingredients or chemical antioxidants, and are only minimally processed. These include spray-dried chicken, beef and turkey powders; spray-dried chicken beef, pork and turkey broth powders; spray-dried chicken-fat powders; frozen concentrated chicken broths; shelf-stable concentrated chicken broths; and shelf-stable liquid chicken fats.

Visit www.idf.com

International Fiber Corporationoffered attendees a chocolate peanut-butter bar made with Solka-Floc®, a powdered cellulose fiber. The white, odorless, flavorless ingredient is suited to a range of food applications.

Visit www.ifcfiber.com

J.R. Short Milling Companydiscussed its trans-free Sunlite® snack pellets, rich in bran, fiber, minerals and vitamins, and whole grains. The company can customize the pellets, suited to air popping or frying, through customer-specified ingredient combinations, including proprietary flavors and colors. The company also showcased its whole ground corn, milled from whole yellow or white dent corn. The meals have been treated to inactivate enzymes and eliminate interference in food formulations.

Visit www.shortmill.com

Land OLakes, Inc.,featured restricted- melt cheese, pumpable transfat-free butter and oil blend, low-trans-fat dried cheese, flavored process cheese, whey protein isolate, and more. In addition to supplying industry with dairy ingredients, the company also offers R&D services, a state-of-the-art pilot plant, sensory services, trend information and test kitchens.

Visit www.landolakesingredientsolutions.com

Legacy Foodsrecently added several functional and textured soy protein concentrates to its product line as a result of a recent marketing and distribution agreement with Solbar Industries. These concentrates join Legacys soy-based product lines, Ultra-Soy® and Imagic®.

Visit www.legacyfoods.com

Loders Croklaan featured SansTrans,no-trans, nonhydrogenated fats, oils and shortenings, and the Freedom series of no-trans, nonhydrogenated coating fats. SensoryEffects flavor delivery systems were also showcased with the latest in flavor inclusions for bakery applications.

Visit www.croklaan.com

LycoRedprofiled a yogurt smoothie fortified with a premix of encapsulated ingredients and colored with Tomat-O-Red® natural tomato lycopene. The lycopene ingredient contains heart-healthy antioxidants and is a pH- and temperature-stable colorant.

Visit www.lycored.com

Martekpresented Martek DHA, an omega-3 derived from algae grown in fermentation tanks, not from fish, guaranteeing that it is free of ocean-borne pollutants. Made from a patented vegetarian source and production process, the DHA will not adversely affect a products sensory characteristics or shelf life. It is available as a highly purified oil or microencapsulated powder, and is ideal for food and beverage applications.

Contact [email protected]

McIlhenny Company/ TABASCO® Brand Industrial Ingredients offered spicy treats and cool food, including hot-cinnamonbun ice cream, made with TABASCO brand pepper sauce and red dry flavoring. The companys pepper sauce comes in a variety of convenient formsincluding liquid, intermediate-moisture and dry ingredients to fit most food-processing environments.

Visit www.tabascoingredients.com

Nexcel Natural Ingredientsshone the spotlight on its natural fats and oils, including organic, non- GMO soybean, canola, high-oleic sunflower, and safflower oils, as well as an organic, non-GMO shorteningall designed to help remove trans fats from baked and fried applications. The companys fats and oils fit into the growing market demand for organic products.

Visit www.nexcelfoods.com

Culinary Farmstreated attendees to salmon with Chipotle chile cream sauce, pasta salad with guajillo chiles, and ancho chile jamall made with authentic Mexican chiles and roasted, natural ingredients. Also showcased were frozen chile pastes containing no additives or preservatives, and roasted, dried chiles processed with 100% natural woods.

Call 888/383-2767

Morton Saltfeatured its Star Flake® dendritic salt with a porous structure. It also discussed its Culinox® 999® purified salt, Top Flake compacted topping salts, extrafine 200 and 325 pulverized salt, and refined sea salt, as well as iodized salts from Mexico. The company offers its Lite Salt® mixture of salt and potassium chloride, as well as just potassium chloride, for sodium reduction and potassium fortification.

Visit www.mortonsalt.com

Omega Protein, Inc.,showcased a chocolate truffle and a green-tea ice cream that included OmegaPure®, a long-chain omega-3 ingredient. The tasteless, odorless and kosher product is a suitable addition to a range of food applications.

Visit www.omegapure.com

MGP Ingredients, Inc.,highlighted several of its wheat proteins and starches, including Fibersym® and FiberRite RW resistant starches, Arise® wheat protein isolates, and Wheatex® textured proteins.

Visit www.mgpingredients.com

Parmalathighlighted its Eggstend® dairy-based egg-replacement powder. It is price-competitive to eggs with fewer of the handling issues associated with shell eggs. The company also presented Dairy-Lo®, a functionally modified whey protein concentrate that provides full-fat mouthfeel in reduced-fat, low-fat or fat-free products, like smoothies.

Visit www.parmalat-ingredients.com

Phillips Gourmet, Inc.,featured its new Chefs Advantage frozen sautéed mushrooms. The ready-to-use, lightly seasoned product comes in four varieties, including sliced portobello, standard sliced mushroom, a 50/50 blend of standard and portobello, and duxelle.

Visit www.phillipsgourmetinc.com

P.L. Thomas & Co.introduced Ceamgel 1313, a high-performance carrageenan for fresh, uncooked meats and seafood that increases yield and prevents drip loss. For natural color and fortification, the company presented Tomat-O-Red® SG 2%, which contains lycopene and is water and lipid-soluble, vegetarian and free of insect extract. Antioxidant-rich rosemary extracts also were highlighted for use in processed meats, oils, beverages and more.

Visit www.plthomas.com

Protient, Inc.,introduced ProMyogen 4023, a whey protein hydrolysate with 25% higher levels of branched-chain amino acids. The company also introduced CaproAmino 5189, an 80% milk protein concentrate made from goats milk.

Visit www.protient.com

Purac America, Inc.,introduced two new acts in its Cirque du Balance: Purasal® Powder S98, a sodium lactate powder, and Purasal Plus, a potassium lactate and blend. The companys lactic acids, lactates, gluconates and glucono-delta-lactone (GDL) help formulators perform the balancing act between taste, safety, fortification and function.

Visit www.purac.com

Rito Partnership, a partnership between Riceland Foods, Inc., and Oilseeds International, Ltd., highlighted Oryzan Rice Bran Oil, a newly developed, premium, non- GMO and trans-free, multipurpose edible oil derived from the bran layers of rice. Its unique composition originates with its source and is maintained by selective processing. State-of-the-art refining technology preserves many of the natural antioxidants found in the unrefined oil.

Visit www.ricebranoil.biz

Riviana Foodspresented an industrial line of convenient IQF rice products for side dishes and entrèes. The company also offers instant, parboiled, crisp, brown and wild rices, as well as rice flour.

Visit www.rivianaindustrial.com

Roquette Americaintroduced SmartCalories solutions, using innovative recipes that assist food formulators in developing great-tasting, healthy products. SmartCalories utilizes multiple ingredients, including Nutralys® pea protein, Maltisorb® maltitol, Nutriose® soluble fiber, and Polysorb® M, an advanced sugar-replacement system, to offer healthy alternatives to sugar, while retaining great taste.

Call 800/553-7035

San Joaquin Valley Concentratesdiscussed its red and white grape concentrates, including its very-dark-red concentrates and grape skin extract. Its Activin® grape seed extract is produced using an all-natural, solvent-free, 100% food-grade water-extraction process.

Visit www.activin.com

Sargento Food Ingredientsdisplayed convenient meal-kit components featuring its new line of portion-control sauces, shreds and cups. Portion-control cheese ingredients add flavor, color and texture, including customized options, to mealkit applications such as pizza, tacos, salads and vegetables. Portion-control sauces offer particulate identity in two packaging options, and portioncontrol shreds come in natural, process and shelf-stable varieties.

Visit www.sargentofoodingredients.com

Sensient Colors, Inc.,featured natural colors, including annatto, beet, turmeric, anthocyanins and more. Also on display was the SensiJet color delivery system, which provides full-color digital imagery on a variety of food products. SpectraFlecks inclusions and Alfred L. Wolffs Quick Confectionery Products also were displayed.

Visit www.sensient-tech.com

Sethness Products Companyintroduced OC90, a certified-organic caramel color. The Class I, sucrosebased liquid color is label-friendly and can improve the visual appeal of organic foods and beverages.

Visit www.sethness.com

Specialty Minerals, Inc.,displayed USP-grade precipitated calcium carbonate and ground calcium carbonate ingredients suitable for fortifying food, beverage and nutritional products. They come in a variety of particle shapes and sizes, starting at 0.7 micron. They meet USP and AIB standards and are certified kosher.

Visit www.mineralstech.com

Spectrum Ingredientshighlighted organic and expeller-pressed edible and nutritional oils. The company supplies canola, sunflower, safflower, sesame and extra-virgin olive oils, as well as organic palm shortening and organic vinegars.

Visit www.spectrumingredients.com

Stepan Companyshowcased several new ingredients, including Drewmulse® GMC-810, an emulsifier with a relatively short lipid chain length that lends mobility in solution and leads to improved wetting characteristics. Also introduced were Drewpol® 3-5-CC, a medium-chain triglyceride, designed for applications requiring high viscosity or a high smoke point, and Stepan® EDS, a shell component for microencapsulation, derived from vegetable stearic acid and erythritol.

Visit www.stepan.com

Tate & Lylefeatured ingredient solutions and product prototypes in four key areas: beverage, dairy, snacks and bakery, and dressings. The company also highlighted the benefits of Splenda® sucralose in multiple product category applications. Splenda is a trademark of McNeil Nutritionals, LLC.

Call 800/526-5728

TIC Gumspresented the Texture Innovation Center, where the staff showcased the many ways gums can help overcome processing and formulation challenges. One sample was Saladizer®Mayo Cold Set, which allows manufacturers to use a cold process to make fat-free and low-fat mayonnaise, as well as mayonnaise-based sauces and dressings.

Visit www.ticgums.com

Todhunter Foods & Monarch Wine Companyintroduced balsamic vinegar reduction 3-fold, as well as a line of culinary wine reductions for industrial food processing and foodservice. The line of 10-fold wine reductions includes red Port, Burgundy, Chablis, sherry and sweet Marsala. The company also presented distilled spirit reductions, including French brandy and Kentucky straight bourbon whiskey.

Call 561/655-8977, Ext. 37

The United Soybean Board is led by 64 farmer-directors who oversee the investments of the soybean check-off on behalf of all U.S. soybean farmers. The soybean industry demonstrated its current efforts at developing soy-based trans-fat solutions by offering kettle chips fried in low-linolenic soybean oil.

Visit www.talksoy.com

U.S. Highbush Blueberry Councilfeatured the value-added advantages of formulating with real blueberries. Healthy image and antioxidant content dramatically boost sale of blueberry-rich products, which benefit from blueberries appealing color, sweet flavor and year-round availability in multiple ingredient formats.

Visit www.blueberry.org

U.S. Soydiscussed its soy flours, including its low-fat soy flour processed from whole, cleaned, non-GMO, food-grade soybeans by extrusion and mechanical expelling without using solvents or other chemicals. These products are available in both regular non-GMO and organic non-GMO versions for baked goods, extruded products, protein fortification, infant formulas, health foods and snacks.

Visit www.ussoy.com

Vegetable Juices, Inc.,showcased a new line of vegetable and fruit concentrates in a selection of wellness, energy, fusion and fun-oriented drinks. The companys proprietary separation and processing technology creates all-natural products that maintain flavor, preserves aroma and volatile top notes, and keeps beneficial nutrients fresh.

Visit www.vegetablejuices.com

The Wild Blueberry Association, comprised of growers and processors of wild blueberries from Maine, is dedicated to spreading the health benefits of wild blueberries. Research has shown that wild blueberries have high antioxidant capacity, are a low-GI food, and may help prevent cancer, protect against stroke and improve heart health.

Visit www.wildblueberries.com

The Wright Groupshowcased its most-recent product-innovation concept line, O3 Complete, which contains SuperCoat omega-3 and other nutrients. The line helps product designers develop shelf-stable omega-3 products. The company highlighted the line in a selection of salads and dressings, pizzas, pasta sauces, yogurt smoothies, oatmeal cookies, waffles, low-GI peanut-butter meal-replacement bars, and gummy and chew supplements.

Visit www.thewrightgroup.com

Session: Advances in Almond Research

ORLANDOAlmonds continue to grab headlines in the consumer media for their healthful contributions to a balanced diet, and they're in demand as an ingredient for many of the same reasons. In fact, the almond industry is poised to increase at a rate of roughly 50% over the next five years. And, as reported at IFT by Karen Lapsley, Ph.D., director of scientific affairs & nutrition research, the Almond Board of California, Modesto, in a session on the healthful aspects of tree nuts, almond research continues unabated.

Lapsley's discussion, "Update on almond health benefits researchincluding satiety and weight management," maintained a strong focus on emerging and ongoing almond research, which currently emphasizes heart health, body weight, diabetes and the role of antioxidants and inflammation on health. In general, this marks a shift from previous research on cardiovascular health to issues related to weight control and satiety.

Of particular note was the announcement of new flavonoid research released at the conference--and subsequently published in the July 12, 2006, issue of the Journal of Agricultural & Food Chemistrythat characterizes the phenolic and flavonoid content of one year's almond crop. Total phenolics for primary almond varieties ranged from 142.6 mg to 240.8 per 100 grams of almonds, with flavonoid content ranging from 14.6 mg to 27.2 mg per 100 grams of almonds.

"Another very interesting component that comes out in the paper," noted Lapsley, "is that there are a lot more water-soluble compounds than we were aware of that are actually going out in the blanch water" as a result of blanching almond ingredients. She suggested future researchers might look into the recovery of those compounds for possible food or nonfood usage. This marks another nod to potentially effective use of almond-processing byproducts, which in recent years has included investigations into use of almond skins as a healthful, functional ingredient.

Other issues surrounding ongoing and impending almond research include the role of phenolics and flavonoids in gut health in terms of satiety, particularly in the context of various food matrices; the digestibility and nutrient release of almonds as related to levels of chewing; and the effect on body weight and composition related to a 2-oz. daily dose of almonds within a weight-loss program. Regarding the latter study, Lapsley noted that FDA has expressed interest in finding out whether researchers can demonstrate that consuming almonds improves heart health by reducing cardiovascular-risk factors in the real world over the long term. The study is projected to continue through 2007.

Douglas J. Peckenpaugh

INSTRUMENTATION, EQUIPMENT AND SERVICES

Century Foods International offers a continuous-flow agglomeration system designed for maximum flexibility. One system includes specially designed re-wet chambers and four custom-built fluid bed dryers. Dry blending is available to ensure homogenous, quality finished products.

Call 608/269-1900

Clextraldisplayed the capabilities of its extruders in a variety of snack products with unique shapes, textures and colors. Recent developments include coextruded products with novel flavor combinations, bi-colored snacks and bi-textured varieties. The companys new 25 mm twin-screw extruder has increased torque and throughput, as well as better temperature control and flexibility.

Visit www.clextralgroup.com

MicroThermics, Inc., specializes in small-scale UHT/HTST, aseptic, pasteurization, hot-fill and continuous cooking processes. New this year were miniature production systems for low-volume, high-value ingredients, pharmaceuticals or biotech products. The company offers laboratory UHT/HTST steam injection, touchscreen PLC controls, tubular, plate and microwave systems.

Visit www.microthermics.com

Multisorb Technologiesoffers oxygen absorbers, desiccants and odor absorbers and, now, humectant technology. This technology helps provide stable relative humidity within a package or sealed environment.

Visit www.multisorb.com

NP Analytical Laboratoriesprovides a full range of chemical and microbiological food-testing services supporting research, product development and quality control. The company offers fast, reliable tests for nutrition labels, fatty-acid composition, cholesterol, dietary fiber, sugars, preservatives and much more. Microbiological shelf life and challenge studies are also offered.

Visit www.npal.com

The Research Chefs Association (RCA)is the premier source of culinary and technical information for the food industry. With a professionally diverse membership that includes chefs and food technologists, RCA is committed to Defining the Future of Food through Culinology®, the blending of culinary arts and the science of food, and the development of its practitioners.

Visit www.culinology.org

rtech laboratoriesoffers microbiology and chemistry testing, nutritional labeling, sensory evaluation, pilot plant, and library and contract- manufacturing services. The lab is ISO 17025 accredited. The companys sensory services include difference testing, acceptable testing, descriptive analysis and consumer-guidance testing. The pilot plant produces batch runs in many product categories, including spray drying and thermal processing.

Visitwww.rtechlabs.com

SESSION: CRAVINGS AND OBESITY

ORLANDOIn a session on the drivers of obesity, Marcia Levin Pelchat, Ph.D., associate member, Monell Chemical Senses Center, Philadelphia, shared her insights on cravings. In Mechanisms underlying craving: impact on obesity, Pelchat said that many diets fail because they focus on hunger, especially reducing hunger. That tactic is often ineffective because people eat when theyre not hungry, i.e., out of habit, in social situations or when theyre craving something in particular. These circumstances often disrupt dieting, especially cravings.

Pelchat defines a craving as an intense desire for a particular food, a sensory memory that must be matched before satisfaction is achieved. Further, a diet-busting 95% of craved foods are high in fat, Pelchat said, adding that more research is needed on the critical characteristics of craved foods, but, until then, the presumed characteristics include palatability, calories, fat and a forbidden quality. Chocolate and pizza are the two most-craved foods in the United States and United Kingdom, and close to 100% of females between the ages of 18 and 35 experience food cravings. For these women, 60% of craved foods are sweet; 40% are savory. For men and older adults, these percentages are reversed.

In her research, Pelchat has not found any support for the commonly held belief that cravings fulfill a nutritional need. She did find, however, that memory and emotional structures for food cravings are similar to those of drug cravings, in that fulfillment of the craving triggers the brain mechanism for reward. This idea of food addiction is one that horrifies the food industry, she acknowledged. If brain mechanisms for food craving are like brain mechanisms for drug craving, gee, food must be bad for us, she said. So should we outlaw tasty foods? Thats the $64,000 question for people in food industry. Obviously not. Food is necessary for life and, all things being equal, if we outlaw tasty food, people would be driving across the border into Canada or Mexico to get something good to eat. Food is not bad. Drugs of abuse are bad.

Teresa Esquivel