September 2006 Ingredient Round-Up - Fruits, Nuts, and Vegetables

New ingredients from fruits, nuts and vegetables are featured in this month's Ingredient Round-Up.

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Oniony brown

A new product is available to add rich brown color and savory flavor to soups and sauces. Caramelized Onion was developed to satisfy customer needs for clean labeling as 100 percent onion, and it may be listed on an ingredient statement as “caramelized onion juice concentrate.”

D.D. Williamson; Louisville, Ky.
800-227-2635; www.ddwilliamson.com


 

Fruit and berry replacements

Jammy and Fruity SensoryEffects can reduce the cost of baked goods that contain blueberries or other berries and fruit pieces. They mimic real fruit visually and provide intense flavor, color and aroma, offering an excellent alternative to increasingly expensive fruits. Available off the shelf or customized with various flavors, sizes, aromas, colors and textures, they offer consistent quality and are not subject to seasonality. They are shelf stable and contain no trans fat.

Loders Croklaan; Channahon, Ill.
800-621-4710; www.croklaan.com


 

Trio of vegetable and herb blends

Three new ethnic flavor profiles – Asian, Latin and Mediterranean – join the GardenFrost purees, part of the vendor’s Softfrozen vegetable and herb purees that bring fresh vegetable flavor to formulations. The three new flavors make formulating easier for these ethnic tastes. GardenFrost purees thaw four times faster than traditional hard-frozen purees, are easily handled (scoopable even when frozen), stay fresh for two years under frozen conditions and are versatile. These are part of a very broad selection of vegetable purees.

Gilroy Foods/ConAgra Foods; Omaha, Neb.
402-595-5783; www.conagrafoodingredients.com


 

Fruit acid and pH

Chefs from around the world use a variety of fruit juices to help stabilize low-acid foods, such as soups, meat entrees and sauces. Fruit acid also can assist in tenderizing meats, inhibiting bacteria and generally enhancing the flavors of most foods. In addition to being a great fruit and flavor, apple and other fruit concentrates can help with these functional attributes of finished food products. The sourness of green apples comes from malic acid, which offers a smooth, lingering tartness.

Tree Top; Seelah, Wash.
800-367-6571; www.treetop.com


 

Just add almonds

Rapidly changing health trends, new dietary guidelines and regulations and fickle consumer demand all can take the fun out of updating product formulas. Almond Advantage is available to developers to spark creativity and add value to their latest and greatest creations. The value-added effect of almonds is clear. According to recent research, most consumers find that almonds add interest and appeal to foods and would pay more for a product with almonds.

Almond Board of California; Modesto, Calif.
209-549-8262; www.almondsarein.com


 

The real (blue) thing

Today’s health-conscious consumers want real, cultivated blueberries in blueberry identified products. Research shows they are willing to pay 30 percent more for products containing real blueberries. These berries rank at the top in antioxidants (which have beneficial effects on eyesight, memory and other aspects of aging) when compared to nearly 40 other fruits and vegetables. They contain a range of vitamins and minerals, are a good source of fiber, contain virtually no fat and are low in sodium.

U.S. Highbush Blueberry Council; Folsom, Calif.
916-983-0111; www.blueberry.org


 

Citrus is nutritional

Citrus Nutritionals are 100 percent juice concepts created with citrus flavors and other ingredients to flavor and fortify beverages and food products for specific target groups and/or health concerns. Consumers already are familiar with the health benefits of citrus products. These products also can mask any undesirable flavor notes associated with vitamins and other added ingredients.

Danisco USA; New Century, Kan.
800-255-6837; www.danisco.com


 

Roasted sweet corn

Roasted sweet corn is available in IQF and freeze-dried forms. Corn’s rich texture and sweet flavor have made it one of America’s favoriate vegetabhles. It also provides many nutrients, including fiber, folate, vitamin C, thiamin (vitamin B1) and others. This garden-fresh sweet corn is bright yellow with slightly blackened edges, has a slightly smoky flavor and is available year-round.

Van Drunen Farms; Momence, Ill.
815-472-3100; www.vandrunenfarms.com


 

Sweet and healthy

A premium cranberry product, sweetened dried cranberries, now has been enhanced with cranberry seed oil (a superb source of antioxidants, vitamin E and omega-3 and omega-6 fatty acids). Omega-3 fortified sweetened dried cranberries provide approximately 240 mg of omega-3 fatty acids per 1/3 cup serving. The health-promoting characteristics of omega fatty acids are well known, and the addition of omega-3 to the already popular snack further boosts its healthy appeal.

Decas Cranberry Products; Wareham, Mass.
508-295-0147; www.decascranberry.com


 

Pom rich in antioxidants

A new standardized pomegranate extract, Pom40p, contains a minimum 40 percent punicosides, which are the most powerful antioxidants in pomegranate. Unlike its competitors, this product is standardized to the water-soluble punicalagins and has the exact ratio of phytochemical markers that occur in pomegranate juice. Research indicates that pomegranate extracts and juice may have health benefits relating to osteoarthritis, oxidative stress, atherosclerosis, hypertension and other cardiovascular conditions.

P. L. Thomas; Morristown, N.J.
973-984-0900; www.plthomas.com


 

Low-dose citrus note

A unique natural specialty fraction, Lime HV, gives beverage products a powerful, fruity flavor. It is extracted entirely from the lime Citrus aurantifolia and is 100 percent natural and FTNF. A highly volatile fraction, it provides intense, well-balanced lime notes at extremely low dosage rates – 1 ppm and less. It is water-white (suitable for clear beverages) and also can be used with other citrus creations such as lemon to add a “twist.”

Treatt USA Inc.; Lakeland, Fla.
863-668-3388; www.treatt.com


 

Fresh lime flavor

The tart, refreshing citrus flavor and aroma that is characteristic of freshly harvested kaffir lime tree leaves is now available in a natural extract. Aquaresin Kaffir Lime Leaf can be used at a 20:1 replacement level to fresh kaffir lime leaves, which are integral in many Asian cuisines. It eliminates the complication of fresh or frozen herbs and is always on hand and in season. A water- and oil-dispersible extract, it is non-GMO and can be labeled as “natural flavor” or “natural kaffir lime flavor,” which is simple and appealing to consumers.

Kalsec Inc.; Kalamazoo, Mich
269-349-9711; www.kalsec.com


 

Garlic, jalapeno add spice

Two innovative new products are available to provide flavor and pizzazz to industrial foodservice. Garlic Bits, fresh California garlic roasted to perfection, are healthy nuggets of flavor for foods like pizza, pasta, vegetables and salads, as well as dips, sauces, marinades ands soups. Dial-A-Heat jalapenos come in many forms from smooth purees to various diced sizes and are popular in salsas and sauces and as a flavoring for Southwestern foods.

The Garlic Co.; Bakersfield, Calif.
661-393-4212; www.thegarliccompany.com


 

Coffeeberry?

CoffeeBerry is the vendor’s trademarked flavor ingredient based on the dried, non-roasted whole fruit of the coffee plant. It helps formulators create unique and robust coffee or tea blends, ready-to-drink beverages, liquid concentrates and others products with a unique flavor profile plus antioxidants and phytochemicals. The bright red berries, previously unable because of their perishable nature, are flavorful and bursting with beneficial phenolic acids and essential saccharides.

FutureCeuticals; Momence, Ill.
815-472-3100; www.coffeeberry.org

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