September Ingredient Roundup - Fruits, Nuts, and Vegetables

September's Ingredient Round Up focuses on fruits, nuts and vegetables

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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



New ways to five a day
Studies show people consume about half the recommended daily intake of fruits and vegetables. Due to increased consumer desire for convenient products, it is necessary for companies to create new and different products that can help consumers incorporate vegetable and fruit servings more easily into their daily lives. Now there’s a range of concepts and ingredient solutions to help. These provide great taste while delivering servings of vegetables and fruits in non-traditional vegetable applications. Examples include Asiago Vegetable Trail Mix, Pumpkin-Pineapple or Mango-Melon-Carrot Fruit & Veggie Chew made with organic ingredients.
Wild Flavors Inc.; Erlanger, Ky.

859-342-3600; www.wildflavors.com



Lemongrass puree
A traditional flavoring in Thai and other Pacific Rim and Caribbean cuisines, lemongrass provides an intriguing hint of citrus without the lemony bite. It’s a tropical grass with plenty of fibrous matter, so despite its popularity and intriguing flavor, it was an impractical commercial ingredient until today. Three different types of product are offered: one frozen with no preservatives, one refrigerated with citric acid, vinegar and salt (destined for salad dressings) and one soft-frozen variety. The soft-frozen line, produced using a proprietary formula, offers formulators a scoopable product in a frozen state.
Vegetable Juices Inc.; Bedford Park, Ill.
888-776-9752;
www.vegetablejuices.com



Perfect for smoothies
New Rainforest Juice Concentrate evokes the taste of a tropical rainforest. It’s made with a blend of several tropical fruits: mangosteen, acai, passion fruit, pineapple, banana, mango, gogi and camu camu, along with pear and apple. The blend has a nice, refreshing mango/pineapple flavor with a background note of passion fruit and mangosteen. The all-natural concentrate is high in vitamin C, potassium and antioxidants, which makes it a perfect base for smoothies or energy drinks. Other applications include flavored teas, ice cream and frozen novelties, marinades and juice drinks.
Northwest Naturals; Bothell, Wash.
425-881-2200;
www.northwestnaturals.com



Eat red, choose cherries
Tart cherries, the dried or frozen cousin of the fresh variety, can be found in many different forms. But they all share the unmistakable deep-red coloration. Whether it’s in juice form, a trail mix ingredient or a scone, the recognizable and familiar cherry-red color can guide those looking to eat a healthy, but still tasty, diet. The red color also signals to consumers the valuable antioxidants found within tart cherries. When visiting the local supermarket, remember to “Eat red. Choose cherries.”
Cherry Marketing Institute; Lansing, Mich.
517-669-4264;
www.choosecherries.com

 

 

 

 

 

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