To meet the increasing demand for better-for-you-ingredients, Graceland Fruit (www.gracelandfruit.com) debuted a new line of infused dried vegetable ingredients, made possible by increased capacity of more than 40 percent and a new dryer. They include broccoli, carrots, sweet corn, green peas, celery, green peppers and red peppers. Infused vegetables (and fruits as well) retain their taste, color and texture and are shelf-stable for more than a year without sulfites or other preservatives. The patented process results in speedy rehydration and excellent cooking performance in bakery products, pasta dinners, complete and add-to meals, shelf-stable meal replacements, side dishes snacks and trail mixes.
Dave Fusaro speaks with a member of the National Startch team. Click to watch.
In addition to its Innovation Award, National Starch Food Innovation (www.foodinnovation.com) introduced new texture systems and gluten-free solutions. The Precisa Cling (targeted for soups, sauces and dressings) and Precisa Cream (designed for dairy-based foods) systems, the first outputs of the company’s unique Dial-in Texture Technology, can assist food processors in creating consumer-appealing textures and also in reducing the use of costly ingredients while maintaining excellent eating qualities. The company also combined its experience in gluten-free ingredients – primarily corn, tapioca and rice – with its functional flour expertise to create a family of ingredients that help the baking industry produce gluten-free baked goods.
Premium Ingredients International (www.premiumingredients.com) is a leading importer of vitamin C, vitamin B and amino acids. But its lengthy list of ingredients is supplemented by such services as blending, grinding and complete R&D lab services. Featured at the show were stevia/Reb-A, organic rice and whey proteins, organic freeze-dried juice powders, all-natural yeast extracts, nitrate-bonded amino acids and a natural flavor for masking “bitter” aftertaste (especially for Reb A).
Roquette (www.roquette.com) focused on its leading ingredients for nutrition bars, extruded snacks, frozen desserts and confectionary. Nutralys is an all-natural, non-allergenic pea protein. Nutriose soluble fiber adds fiber and reduces sugar. SweetPearl crystalline maltitol is used in formulations to easily replace sucrose, is low in calories and contributes to glycemic control. And Polysorb FM fiber-enhanced maltitol syrups are designed for frozen desserts, nutrition bars and infused fruits to offer an indulgent taste with the benefits of added fiber, and caloric and sugar reduction.
Dave Fusaro speaks with Valley Fig. Click to watch.
SAFC Supply Solutions (www.safcsupplysolutions.com), a Sigma-Aldrich business, recently launched 50 new certified organic products, extending its existing range of 1,700 food ingredients, many of them Halal- and Kosher-certified. The new organic products are certified by the Midwest Organic Services Assn. and will meet both U.S and European organic standards. The company plans to expand its range further later in the year.
With a bumper crop coming in, blueberries should be abundant, stable and economically priced for product developers, according to the U.S. Highbush Blueberry Council (www.blueberry.org). Consumer awareness of the healthfulness of blueberries has boosted consumption — last year more than 1,300 blueberry-containing products were introduced, according to Tom Payne. Their flavor, texture, shape and color provide fruit identity attractive to health-conscious consumers, plus they’re easy and convenient for formulating.
The versatility of figs was front and center in the booth of Valley Fig Growers (www.valleyfig.com), a co-operative that owns the Blue Ribbon and Orchard Choice brands, but also produces industrial products: soft fig paste, diced and sliced figs, fig slurry, fig balsamic vinegar, fig nuggets and organic fig products. The group claims figs have more fiber than prunes, more calcium than milk and more potassium than bananas.