Toops' Scoops: Cool Delights at a Hot 2011 IFT
New food and beverage product prototypes keep us coming back for more.
By Diane Toops, News & Trends Editor | 08/22/2011
Frozen Ice Pops from Wild Flavors Inc. (www.wildflavors.com) will hopefully inspire a food company to launch ice pops in flavors such as Cucumber Vanilla Cardamom, Ginger Plum Green Tea and Green Apple Jalapeno; Americans have moved beyond cherry, chocolate and lime, and moms would welcome adult Popsicle-type varieties.
SuperFruit Granola Bar from Viterra Inc. (www.viterra.com/foodingredients) looked as good as it tasted. With coated oats and honey oat granola clusters, it was sweet, fruity and chewy – in the process delivering antioxidants, omega-3s (via the company’s NuLin flax), more than half a serving (9g) of whole grains, 2g of fiber and 3g of protein. What it didn’t deliver was any trans fats or cholesterol, and very little sodium. The superfruits were cranberries, dried pomegranate and pomegranate juice concentrate. Plus it was drizzled with a white chocolaty yogurt coating.
Univar (www.univarusa.com) featured Re*Boot, a grapefruit-flavored energy drink with natural caffeine and sweetened with Enliten Stevia for fewer calories. Getting energized is important at a trade show, but we also got a good dose of fiber, calcium and vitamins C and B.
Kikkoman USA (www.kikkomanusa.com) showcased Beef Jerky made with Sriracha Hot Chili Sauce and new Kikkoman Less Sodium PTN (Premium Total Nitrogen) Soy Sauce. The tamari-style sauce contains 45 percent less sodium than regular soy sauce (it can be used up to 50 percent less in some applications). Kikkoman uses a proprietary process during manufacturing to reduce sodium, so Less Sodium PTN is a soy sauce with 15 percent stronger flavor and no dilutions so even the harshest production environments don’t affect the flavor. New Kikkoman Sriracha Sauce is made in the U.S. from chilies, marinated in vinegar with garlic, salt and sugar, and then puréed to make a sauce with a complex, sweet-tangy flavor.
Two hot trends are portion-control and gluten-free. Grain Processing Corp. (GPC) (www.grainprocessing.com) combined the two in Gluten-Free Chocolate Cake, whipped topping and chocolate-cherry sauce served parfait-style in a shot glass. Inscosity B656 food starch-modified supports cell structure development, volume, freezer stability and moisture retention, and Pure-Dent 8700 cornstarch is a clean-flavor bulking agent for the cake.
A warm indulgent treat, one would never suspect David Michael & Co.’s (www.dmflavors.com) Cocoa-Mate Cookies are made with a 30 percent reduction in cocoa (some applications are capable of a 40 percent reduction). I couldn’t resist pairing them with fruity flavored, fat-free, cholesterol-free, gluten-free, lactose-free and vegan Maqui Berry Flavored Coconut Water Ice, music to my palate.
Rethinking what it could do with its ingredients to help food processors, IDF (www.idf.com) formulated a Spicy Tomato Beverage, using its all-natural chicken broth as a flavor enhancer. The unexpected prototype beverage had a savory taste and satisfying mouthfeel.
We found Vitiva’s Pecan Fruit Sesame Praline Lollipop at the P.L. Thomas (www.plthomas.com) booth. The pop was a nut and dairy, antioxidant-rich treat loaded with pecans, dried fruit and sesame seeds, plus evaporated sugar and cream. It not only satisfies your taste buds but also offers a big ORAC boost through water-soluble rosemary extracts from the AquaRox family.
Chocolate Cake from Briess Malt & Ingredients Co. (www.briess.com) was made with newly introduced CocoaPlus, a new line of natural cocoa replacers, which is based on whole-grain specialty flours – North American barley and wheat. They mimic the color, functionality, and flavor of cocoa powder. Processors can take out up to 50 percent of the cocoa in a formulation.
Jim Kuznik dared Dave Fusaro to take a bite out of one of the Rocks on the table at EMD Chemicals Inc. (www.emdchemicals.com). “The thing was hard – I tapped it on the table several times – large (almost 2 inches long) and not only had the weathered look of a stone but appeared to be dusty, dirty. With great trepidation I bit through the candy shell to find the chocolate within,” says Dave, who was ultimately hooked. “EMD sells some very convincing pigments and coatings.”