ConAgra Mills put its Ultragrain flour into a consumer product: Ultragrain Pasta. The spaghetti, penne, macaroni and rotini were made with 51 percent Ultragrain, which has all the benefits and fiber of whole grains but the taste, texture and appearance of white, refined flour. Nine-Grain Orzo was made with both Ultragrain plus Sustagrain, a whole-grain oat flour, and some of ConAgra's Ancient Grains (amaranth, quinoa and teff). Another baking trend, gluten-free, was addressed by Eagle Mills Gluten-Free All-Purpose Multigrain Flour Blend, featuring five of the Ancient Grains.
A reliable, safe and natural source of polyphenols with potent antioxidant properties and bioavailability, Hidrox 12% is a new particulate-free hydroxytyrosol formula from Creagri Inc.'s line of natural, organic olive polyphenolic ingredients. Hidrox 12% is a clean and soluble product, ideal for a number of foods and beverages, including clear water and juices.
David Michael & Co. relaunched Cocoa-Mate, its line of cocoa flavor extenders that can replace up to 30 to 50 per cent of the cocoa powder in a finished product. Cocoa-Mates can replace Dutched Cocoa flavors and Natural Cocoa flavors, and are available in natural and artificial varieties. Applications include ice cream, yogurt, beverages, puddings, toppings and bakery goods.
Color improves the allure of foods and beverages through visual appeal. In fact, D.D. Williamson's wide array of natural coloring, along with its caramel color, helps sell 1.5 billion servings every day. New products on display included: Darkest Class One ("plain" in E.U.) caramel color stable in low pH, high alcohol, and high salt for natural food and beverages; Caramelized sugar flavor, a natural flavor stable in low pH; Annatto extract stable below pH 3.0 in flavor systems for yogurt; and Certified organic annatto extracts.
DSM Nutritional Products Inc. focused on its 12 Health Benefit Solutions – Defy your Age, Empower your Mind, Nourish your Beauty, Essentials for Women, Strengthen your Bones. Shape your Body, Flex your Joints, Upgrade Your Vision, Essentials for Life, Enhance your Immunity, Guard your Heart, and Power your Performance. Also, its Quali-Blends custom-designed premixes shorten time to market.
Dow Wolff Cellulosics showcased three new products. Methocel Gluten Replacement, which allows development of gluten-free products without sacrificing taste or texture. Available for the first time in the U.S.,this ingredient eliminates many technical problems associated with gluten removal. Methocel Fat Replacement replaces trans- and saturated fats with healthier liquid oils, such as olive or canola, allowing formulators to reduce the fat content by up to 60 percent. And Clear+Stable allows manufacturers to use less cellulose gum in formulations, yet still achieve the stability needed. It also improves protein protection in acidified milk and soy drinks, and enables customers to lower the overall cost of their formulations by reducing the number and quantity of ingredients.
EnWave Corp. a few days after IFT announced a "research and development agreement" with Nestec Ltd., a subsidiary of Nestlé SA of Switzerland. The agreement involves EnWave's nutraREV food dehydration technology. Although further details were confidential, EnWave officials were excited at the prospect of working with "the world's largest food and beverage company." EnWave's nutraREV technology performs continuous high-speed drying in a low temperature vacuum environment.
Esha Research demonstrated its Genesis R&D SQL software, which automates numerous product development tasks regarding, nutrition information, labeling, analysis and more. It can automatically generate a label complete with ingredient and allergen statements, as well as supplement facts, aggregate, dual declaration and the new child label. It also includes a database of more than 37,000 foods and food items, including raw materials, additives and ingredients.
French's Flavor Ingredients highlighted its flavor enhancement ingredients including prepared mustards, Worcestershire sauce, Rochester sauce, barbecue sauce, Cattlemen's BBQ Sauce, Frank's RedHot Cayenne Pepper Sauces, French Fried Onions and Potato Sticks, and Mustard Flours. And French's Cattlemen's Master's Reserve Collection, made without starches, gums, artificial colors or fillers, offers authentic regional flavor from America's barbecue capitals – Memphis, Kansas City, Texas. Mississippi, Kentucky Carolina and Louisiana.
Ganeden Biotech revealed its patented probiotic strain GanedenBC30 will be used in yogurt covered raisins made by confectioner Tropical Nut & Fruit,Inc.
Brazil's Gelnex opened a new plant (its third) producing bovine gelatine. The plant, which was designed to maximize the use of clean and renewable energy sources, minimize the company's greenhouse gas emissions and reduce use of petroleum-based electric power generation, is located in the northern Brazilian city of Araguaína. Solar energy is used to generate a significant amount of the plant's electricity demand, to heat water used in processing and in offices. A unique innovation at the company's Itá plant is the generation of electricity by diesel engines powered by pork fat, a by-product of the gelatin production process. According to Felipe Chaluppe, vice president, sales and marketing, all three of its plants take advantage of location and advanced technology to reduce energy demands, enhance water conservation and use renewable resources. This newest plant uses all the latest technology such as solar photovoltaic systems, solar water heating, wastewater recycling, and use of renewable biomass fuels. Gelnex achieved Silver Certification through the prestigious Brazilian GHG (GreenHouse Gas) Protocol Program, fully compatible with the norms of the International Organization for Standardization (ISO) and the methods of quantification of the International Panel on Climate Change (IPCC).