Ingredient Round Up: Fruits, nuts & vegetables

The beauty fruit
For today’s consumer, food is nourishment and it is also lifestyle. With fruity, burst-in- the-mouth flavor and healthy profile, blueberries are a great fit. They give products lush taste, broad appeal and a clean label. This fruit is available year round in many convenient formats.
U. S. Highbush Blueberry Council; Folsom. Calif.
800-824-6395; www.blueberry.org

Pomegranate for health
The proven power of the healthful pomegranate is now available through the VitaGranate family of products. Research indicates the pomegranate may offer impressive benefits for humans, especially concerning coronary and cardiovascular health. This fruit is also known for its high content of antioxidants, particularly tannins and flavonoids. Products in the new line include: Pomegranate Whole Fruit Powder (N291), Pomegranate Whole Fruit Powder 5% Ellagic Acid (N291.1), Pomegranate Extract 40% Ellagic Acid (N174), Pomegranate Extract 40% Punicalagins (N420), and Pomegranate Organic Whole Fruit Powder (N589).
VDF FutureCeuticals; Momence, Ill.
815-472-6853; www.futureceuticals.com

Almonds for your heart
An estimated one-third of American adults have some type of cardiovascular disease. A recent study suggests that almonds, when consumed regularly, reduce oxidative stress and LDL cholesterol levels. Not only do they contain vitamin E, they also contain flavonoids and phenolics. They deliver a dose of monounsaturated fats – the kind of “good” fats found in avocados and olive oil. One serving is an excellent source of vitamin E and magnesium and a good source of fiber, riboflavin and phosphorus. They also offer protein (6g), calcium (75mg) and potassium (200mg). Not only can these nuts boost nutrition, but they also add great taste and crunch to any meal or snack.
Almond Board of California; Modesto, Calif.
209-549-8262; www.almondboard.com

Fruit and vegetable powders
More than 40 fruit and vegetable powders – from alfalfa juice powder to yucca powder – are available. The company can produce custom, Kosher-certified, drum-to-hopper blends of fruit and vegetable powders based on your formula. Also available are standardized botanical extracts and other specialty ingredients from around the world, all the result of the company’s extraction and micro encapsulation technologies.
Blue California; Rancho Santa Margarita, Calif.
949-635-1991; www.bluecal-ingredients.com

  
Extract instead
Reduced availability of California- and Chinese-sourced garlic is causing a significant rise in price for dehydrated garlic. Dehydrated onion prices are on the rise as well. Natural garlic and onion extracts can replace dehydrated garlic and onion powders and granules while offering substantial cost savings opportunities in freight, warehousing and overall formulation costs. An expert team of product development and sensory specialists is available to develop customized garlic or onion extracts that are a flavor match to their dehydrated counterparts in multiple food formulations, assuring the switch to garlic and onion extracts will not affect the finished flavor profile.
Kalsec Inc.; Kalamazoo, Mich.
800-323-9320; www.kalsec.com

Health nuts
Nuts such as pecans can help you live a healthier life. New dietary recommendations by the American Dietetic Assn. and the Dieticians of Canada state that adults should reduce the intake of saturated fatty acids and trans fatty acids and increase beneficial unsaturated fatty acids. About 60 percent of the fat found in pecans is monounsaturated and another 30 percent is polyunsaturated, leaving very little saturated fat. Plus, they contain no trans fats, no cholesterol and are loaded with antioxidants and 19 vitamins and minerals.
National Pecan Shellers Assn.; Atlanta
404-252-3663; www.ilovepecans.org

Fresh is best
Despite prevailing thought, an independent study by the National Food Laboratory found the equivalency ratio between fresh and dehydrated garlic is slightly less than to two to one. That means fresh garlic has a similar cost-in-use to dehydrated garlic. Not only does the fresh product make economic sense, it also has a more complex aroma and flavor that can’t be replicated using any amount of dehydrated. Highly volatile flavor components are lost during the dehydration process.
The Garlic Co.; Bakersfield, Calif.
661-393-4212; www.thegarliccompany.com