Ingredient Round Up August 2008: Dairy Flavors and Ingredients

August's Ingredient Round Up focuses on dairy foods and nondairy replacements

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Acrylamide mitigator approved

Swiss health officials recently agreed with colleagues in the rest of the European Union in approving PreventASe as a processing aid for acrylamide mitigation. Swiss authorities concluded that DSM’s asparaginase enzyme preparation is not genetically modified. PreventASe is being used by bakers in the EU and in the U.S. for acrylamide mitigation in dough-based products, such as bread, biscuits, crackers, formed potato products and cereals. DSM officials say this will assist the food industry in fighting dietary acrylamide, which is of increasing concern to consumers, politicians and regulators alike.
DSM Food Specialties; Delft, Netherlands
+31 (0)15 279-2685;
www.dsm-foodspecialties.com

 


Who needs the cow?

With allergies, lactose intolerance, vegetarianism and religion limiting some diets, nondairy foods are an important part of many food processors’ portfolios. The Vision line of flavors are Kosher Pareve certified and free of any dairy protein. Originally developed for niche demands, the line has expanded to more than 250 flavors that meet the needs of a diversified global market. Cheese, butter, milk and cream, cultured, sweet dairy and functional flavors are available in a variety of profiles.
Edlong Dairy Flavors; Elk Grove Village, Ill.
888-698-2783;
www.edlong.com


Dairy replacement systems

New ReadiCream and Milk Plus ingredient systems replace some or all of heavy cream, half & half, milk, and other dairy/non-dairy ingredients simply and easily in food product formulations. These innovative ingredient systems can reduce fat by 50-80 percent, depending on the application, while substantially reducing cost in soups, sauces, baked goods and similar products. They offer flavor, mouthfeel and color comparable to those containing full-fat dairy ingredients plus enhanced stability. Both product lines are supplied as easily hydrated dry powders and do not require refrigeration during storage.
Advanced Food Systems; Somerset, N.J.
800-787-3067;
www.afsnj.com


Enrich your dairy

Specially formulated for yogurts, drinkable yogurts, yogurt tubes, smoothies and flavored milks, a series of new ingredient systems enables food and beverage manufacturers to create products packed with additional nutrients that taste as good as regular brands. These systems are part of the Enrich service, which is focused on three main areas: digestive health and immunity; obesity and weight management; and children’s health. The ingredient systems have been created in response to growing consumer interest in functional foods and the rising popularity of dairy products positioned within the health and wellness category.
Tate & Lyle PLC; London
44-020-7626-6525;
www.tateandlyle.com


Starch instead of milk

There’s a new initiative aimed at assisting manufacturers of dairy products and other foods as they look to combat recent milk price increases. Proven specialty starch technology can partially or completely replace milk ingredients in food formulations while maintaining sensory and functional characteristics. Foods that stand to benefit include ice cream, processed and imitation cheese, yogurt, sour cream, cheese and cream sauces, dairy beverages, chilled desserts and non-dairy creamers. In many of these foods, starch already appears in the ingredient declaration, limiting labeling and regulatory issues.
National Starch Food Innovation; Bridgewater, N.J.
800-743-6343;
www.foodinnovation.com


Cold-pack cheese replacer

Pasteurized Premium Cured Cheddar Blend is a high-performance cheese blend that yields an authentic, balanced, aged cheddar profile. A proprietary blend of cheeses that retains its flavor, consistency and texture throughout its shelf life, it can provide a versatile, convenient and cost-effective option to cold-pack cheddar cheese. Used as an ingredient, it provides the same flavor impact as a club cheese but at a lower usage level and a more favorable cost in use. It also has a longer shelf-life than club and functions well with sauces, soups, side dishes and entrees.
Kraft Food Ingredients; Memphis, Tenn.
901-381-6533;
www.kraftfoodingredients.com


Gums for cheese dip

With the popularity of snacking on the rise, manufacturers of cheese-based dips are looking for ways to improve the mouthfeel and appearance of their products. Gum system Pretested Dairyblend CD-10 adds creaminess to cheese dips and allows for a smooth, “short” texture and clean taste while eliminating the excess stringiness than can be associated with cheese dips. It can be incorporated into many types of formulations without any changes in texture or taste. Because the gum imparts body and creaminess, manufacturers may be able to reduce the levels of more costly dairy ingredients without sacrificing product quality.
TIC Gums; Belcamp, Md.
800-899-3953;
www.ticgums.com


Natural cream flavor

Customers can save as much as 50 percent by using a natural cream flavor that replicates the authentic taste and quality of fresh cream. The new flavor can replace heavy cream without compromising the characteristic taste, mouthfeel or functionality of dairy ingredients. This product leverages the company’s competencies in fermentationand enzymolysis and is ideal for use in sauces, soups and seasonings as well as other applications. For added convenience, it comes in easy-to-use forms that offer manufacturing flexibility and longer shelf life than fresh cream.

Cargill Inc.; Minneapolis
800-227-4455;
www.cargill.com


Cultures for soy yogurt

Yo-Mix Vegetal range of culture blends developed for dairy-free soy yogurts are certified Kosher Pareve. This guarantees they do not contain any meat or dairy products and have not come in contact with either. The cultures provide a clean and fresh taste that masks the characteristic beany flavor of soy. They enable processors to easily succeed in fermenting soy and, in particular, soy protein isolates. The cultures can also be used for other dairy alternatives based on oat, almond and rice and are suitable for use in vegetarian or vegan products.
Danisco; Copenhagen, Denmark
800-255-6837;
www.danisco.com


Naturally removes cholesterol

The natural Benelact process extracts cholesterol from milk without altering the taste, texture or properties of the milk. The resulting milk can be consumed directly or used as an ingredient in other dairy-based food products to produce healthy alternatives without sacrificing taste. Other products on the market that reduce cholesterol introduce fish oils, plant sterols or other additives into the product, but these additives may affect the taste. This new process reduces cholesterol naturally and does it consistently, allowing the company to tailor the amount of cholesterol in a product.
Alliance Enterprises; Sturtevant, Wis.
262-833-3190;
www.alliance-enterprises.com

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