Ingredient Round-Up: Fruits, nuts & vegetables
September's Ingredient Round-Up features fruits, nuts and vegetable ingredients, including cranberry, soybutter and green tea ingredients. Read on for the latest formulations from Kalsec Inc., Robertet Flavors and many more.
Pomegranates have become the darlings of the food industry with research that shows potent levels of antioxidants and anti-inflammatory properties. With a distinctive swweet/tart taste and deep red color, they are suitable in beverages, fillings, sauces and confections. Now the vendor offers a pomegranate powder that provides all the taste and benefits without the difficulty of handling this popular fruit.
Van Drunen Farms; Momence, Ill.
New cranberry research
The cranberry ranks No. 1 in antioxidant and antiadhesion benefits, says the manufacturer, and new research suggests cranberry components offer benefits in the prevention of dental and gum diseases (see the vendor’s web site for details). Plus, the demand for this sweetened, dried fruit increases on its own merits, with uses in baked goods, cereals, trail mixes and other products. Variations include a lower-sugar/high-fiber cranberry and diced and double-diced pieces.
Ocean Spray Ingredient Technology Group; Lakeville-Middleboro, Mass.
Uniquely nutty tasting soybutter is made from roasted, identity-preserved, non-GMO soybeans. Processed, in a 100 percent peanut/tree nut-free facility, it offers a healthy option to children (and adults) who are allergic to nuts. It boasts the same nutty taste as peanuts with lower cost, more fiber, lower fat levels, improved shelf life and the benefits of soy.
Hilton Soy Foods; Staffa, Ontario
Fresh (almost)-squeezed orange
The taste of fresh-squeezed orange juice is reproduced with the latest additions to the Generessence line of flavors. They are water-soluble solutions that can be used in a wide range of beverage applications. Subtle nuances of the volatile components and the base of natural sugars are in perfect harmony. In other flavors, limitations in solubility and in orange-flavor raw materials can leave a thin or bitter taste, while the lack of sugars and acids in water-based beverages drives the flavor profile away from the original. Generessence Orange is created from components found only in the fruit itself.
Intl. Flavors & Fragrances; New York
Green tea preserves meat
For the first time, the antioxidative properties of green tea are being used to effectively protect the shelf life of meat and poultry products. Guardian Green Tea Extracts are specifically selected for their outstanding antioxidative properties on heat-treated meat and poultry. While green tea is traditionally positioned as a flavor agent used mostly in beverages, these products demonstrate performance on meat products that is superior to synthetic antioxidants such as BHA.
Danisco USA; New Century, Kan.
VitaCherry for health
Tart red cherries, packed with phytochemicals such as anthocyanins and melatonin, are the foundation for VitaCherry. Their high ORAC value makes them potentially beneficial for healthy heart and circulatory systems. VitaCherry is available as a free-flowing powder.
VDF FutureCeuticals; Momence, Ill.
The vendor offers more than apples. Fruit Sensations Blueberries have been superinfused with juice concentrate flavors and, in some cases, with color. The cost is considerably lower and handling is easier than whole fruit. And a blueberry puree has been blended with 49 percent apple puree and dried into a flake powder.
Tree Top Ingredients; Selah, Wash.
Soft-frozen vegetable purees
The next best alternative to fresh vegetables is vegetable purees. The vegetables are picked at peak freshness, pureed, then chilled and packed at frozen temperatures. But the vendor’s freezing technology yields GardenFrost Softfrozen purees: fresh flavor, easy to work with and having a shelf life of two years. Plus significantly less salt, than vegetable bases, no flavor-muddling acids or preservatives.
Gilroy Foods/ConAgra; Gilroy, Calif.
From a fruit company
Recognized as a supplier of fresh and processed fruit final products, the company also offers frozen fruits as an ingredient to other food processors. Choices include bananas, apricots, peaches, strawberries, pineapples and more. Packs and forms include pieces, aseptic concentrates and purees.
Dole Food Co.; Thousand Oaks, Calif.
Healthy halo nut
Continuing research shows an increasingly positive consumer perception of almonds, a “healthy halo” that contributes to the bottom line of manufacturers selling portable foods containing the popular nut. A versatile, multi-functional ingredient, almonds have shown very favorable consumer appeal in taste, value, indulgence and health. Consumers are looking for healthy convenience foods, and the categories in which almond products are growing the fastest are also those in which they make up a more significant portion of the formulation. These include snack nuts, granola bars, candy and energy bars.
Almond Board of California; Modesto, Calif.
Stop cancer with capsaicin
Recent research links concentrated capsaicin with halting the spread of prostate cancer. Four USP-grade capsicum extracts for pharmaceutical and nutraceutical applications are available. These are highly concentrated and purified natural extracts of Capsicum frutescens L and/or Capsicum annuum L that are standardized for capsaicin (6-29 percent) and total capsaicinoid content (14-67 percent). Functional foods can be formulated with these products to deliver an efficient and concentrated form of capsaicinoids.
Kalsec Inc.; Kalamazoo, Mich.
Pecans for vascular health
Harvest season brings new research that suggests adding just a handful of pecans to your diet each day may inhibit unwanted oxidation of blood lipids, thus helping reduce the risk of atherosclerosis (hardening of the arteries). Earlier results from this research found a pecan-rich diet could be as effective at lowering cholesterol as prescription drugs. Pecans can be munched straight from the bag or added to a variety of foods such as salads, waffles, cereal and even chicken breasts.
National Pecan Shellers Assn.; Atlanta
White tea flavors
New white tea flavors blend exceptionally well with other tea profiles and fruit flavors. The flavors are natural and work well in a variety of applications. Milder than both black and green teas, white tea possesses a wonderfully light yet full-bodied tea character. Its slightly sweet flavor profile lacks the “grassy” undertones sometimes associated with green tea. The products come as natural, water-soluble liquids and are useful for beverages, dairy, nutraceuticals, syrups, yogurt, ice cream, sorbet and more.
Robertet Flavors; Piscataway, N.J.
Oats on the mind
Neuravena (EFLA955) is a wild green oat extract launched at last year’s Vitafoods show. New pre-clinical trial data point to a strengthening as well as balancing effect on brain and psyche. This offers attractive positioning possibilities with regard to mental and cognitive functions.
Frutarom Industries Ltd.; North Bergen, N.J.
Tropical fruit flavors
Tropical from-the-named-fruit (FTNF) flavors from Brazil can restore the delicate flavors and volatiles sometimes lost in pasteurization of beverages. Extracts such as banana, guava, passion fruit, coffee, tangerine, mango cocoa and others are available from an extract producer in the growing areas of Brazil. Samples are available.
A&B Ingredients; Fairfield, N.J.
Customized hazelnut paste
Hazelnut paste — hazelnut butter with sugar and other ingredients — is custom manufactured to meet specifications for customer ingredient needs. A full-time, year-round staff, including an on-site food chemist, ensures that customers’ products are manufactured and delivered in the safest, most reliable manner. The manufacturer is AIB and kosher certified.
Hazelnut Growers of Oregon; Cornelius, Ore.