September 2007 Ingredient Round-Up - Fruits, Nuts, and 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.

Share Print Related RSS
Page 1 of 2 « Prev 1 | 2 View on one page

Pomegranate powder

Pomegranates have become the darlings of the food industry with research that shows potent levels of antioxidants and anti-inflammatory properties. With a distinctive sweet/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.
815-472-3100;
www.vandrunen.com


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.
508-946-7606;
www.oceansprayitg.com


An SBJ?

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
800-835-9831;
www.soybutter.com


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 and Fragrances; New York
212-765-5500;
www.iff.com


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.
913-764-8100;
www.danisco.com

 


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.
888-472-3545;
www.futureceuticals.com


Infused blueberries

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.
800-367-6571;
www.treetop.com


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.
800-851-9618;
www.gilroyfoods.com


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.
818-874-4853


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.

Page 1 of 2 « Prev 1 | 2 View on one page
Share Print Reprints Permissions

What are your comments?

You cannot post comments until you have logged in. Login Here.

Comments

No one has commented on this page yet.

RSS feed for comments on this page | RSS feed for all comments