Healthful Ingredients Dominate 2005 IFT Show

More healthful ingredients dominated IFT’s steamy New Orleans show.

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National Starch Food Innovation; Bridgewater, N.J.
800-787-4992; www.foodinnovation.com


CardioAid plant sterols, which take the form of an off-white granular solid with a minimal odor, are derived from vegetable oils. Structurally similar to cholesterol, plant sterols have been found to reduce the absorption of dietary cholesterol, which can impact serum cholesterol levels. The FDA will allow the following claim for products containing plant sterols like CardioAid: “Foods containing at least 0.4 g per serving of plant sterols, eaten twice a day with meals for a daily total intake of at least 0.8 g, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease.” CardioAid plant sterols are Kosher and Pareve.
Archer Daniels Midland Co.; Decatur, Ill.
800-510-2178; www.admworld.com


Although not an ingredient, this database is full of them. The Food & Beverage Cybrary is a web-based search engine that allows deep, detailed searches for ingredients along any dimension. Drilling down from “ingredient” to “emulsifier” to “dry, cake and mix” and even to “solids/non volatiles (wt)” yields very specific results … which then can be ordered as samples direct from the vendor. Technical assistance also is available through the database. By the time of IFT, the database had 100,000 data sheets, MSDSs and formulations and 600 global suppliers in 12 languages.
Chemidex Inc.; Lenexa, Kan.
913-307-9010; www.chemidex.com

 

Another fascinating functional fiber find was encapsulated soy fiber. The encapsulation technology allows processors to include high amounts of fiber in a formulation without compromising taste or texture. Just two of the cookies offered at the show qualified as a “good source” of fiber, containing more than 3 g of the heart-healthy substance apiece.
Kerry Ingredients; Beloit, Wis.
608-363-1200; www.kerryamericas.com


Bistro Slices are high-end cheese slices for use by food processors or in foodservice applications. Based on the success of its Bistro Blends shredded cheese line (available at retail and as an ingredient), the vendor has developed a sliced cheese product in three varieties: Mozzarella with Sun-Dried Tomatoes & Basil, Cheddar Salsa with Tomato & Jalapeno Peppers, and Swiss with Sliced Portabella Mushrooms. The slices marry natural cheese and processed cheese in customizable proportions, depending upon the customer’s melt specifications. The slower the melt required, the higher the percentage of natural cheese.
Sargento Food Ingredients, Plymouth, Wis.
800-795-7090; www.sargentofoodingredients.com


A package of ingredient solutions under the title Rebalance were unveiled. The solution sets are highly customized for individual customer needs, but all focus on diet. The company works with customers to develop ingredient sets that balance taste with health and nutrition. They’re especially suited for reformulations to lower fat, sugar or calories.
Tate & Lyle; Decatur, Ill.
800-526-5728; www.tateandlyle.com/solutions

also known under the generic name isomaltulose, offers a range of nutritional advantages in the wellness and functional arena of the food and beverage industry. This new carbohydrate has a low glycemic response, provides a prolonged energy supply and is tooth-friendly. Palatinose is suitable for formulating wellness and functional drinks, dairy-based drinks, tea and coffee specialties, cereals and nutritional bars. In the U.S., Palatinose is considered self-affirmed GRAS.
Palatinit GmbH, Mannheim, Germany
+49 621 421 148; www.palatinit.com


This sugar company debuted its Premium Blend Molasses made from cane sugar. Light or dark, wet or dry, molasses can be used in foods that require a medium dark brown color and robust sugar-like molasses flavor … such as the Gingerbread Man cookies handed out at the vendor’s booth.
Domino Specialty Ingredients, Baltimore, Md.
800-446-9763; www.dominospecialtyingredients.com


Hydrobind natural carrot fiber absorbs more water than other natural fibers, binding up to 18 times its weight in water and four times its weight in oil. So it improves the yield of a wide variety of processed meat and poultry products including ground beef patties, meatballs and sausages. The novel ingredient is approved for use in all processed meat applications where binders are allowed. Allergen-free, odorless, tasteless and label-friendly, Hydrobind reduces product calories by as much as 40 percent. It disperses easily in dry or liquid applications without heating or need for extensive mixing.
Bolthouse Farms, Bakersfield, Calif.
661-366-7280; www.bolthouse.com

Palatinose,

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