Plantain Coconut Pie Stix was a clever concept from Bret Lynch, executive chef of Evergreen Culinary Solutions, in the booth of P.L. Thomas (www.plthomas.com). They spotlighted P.L. Thomas’ Zembrin and RhodioLife, eatFresh Natural Anti-microbial, Lyc-O-Beta 2% NG liquid for natural color and Inolens 12 dry shelf life extender.
Archer Daniels Midland Co. (www.adm.com) unveiled Clarisoy 150, a soy protein for use in low pH beverages with cloud systems and neutral pH beverages, and reintroduced Clarisoy 100, a 100 percent soluble isolated soy protein for beverage applications with a pH below 4.0. Clarisoy 100 was showcased in Fruit & Veggie Jive, a great tasting, good-for-you beverage, which included one serving of fruit and one serving of vegetables as well as 7g of protein.
The Crave Chocolate Cinnamon snack bar with real cranberries from Univar (www.univar.com) was low in fat and sugar, but still maintained the indulgent texture and taste of a high-fat snack bar. Crave had added protein, fiber, vitamins and minerals, courtesy of Cargill, Nexira, Ingredion, Rhodia, Ocean Spray, Purac, CP Kelco, Kerry Ingredients and Univar.
At the David Michael & Co. (www.dmflavors.com) booth, attendees weighed in on which Adults Only Water Ice flavor they prefered. Men seemed to like Mojito Water Ice made with Natural Flavor Mojito, while women, including myself, were gaga over Plumcot Margarita Water Ice, combining Natural Flavor Plumcot, Natural Margarita Flavor and Natural Red Extract. So refreshing and no guilt, since they don’t contain alcohol.
Maple Vanilla Bacon Sweet Frites from Monsanto (www.monsanto.com), made with Vistive Gold Low Saturate High Oleic Soybean Oil, which can reduce saturated fat in french fries by 44 percent. They are the tastiest sweet potato fries I’ve ever tasted.
Glanbia Nutritionals, (www.glanbianutritionals.com) served up a Cherry Protein Smoothie, featuring BevWise I-302WM, a milk protein and whey protein blend specifically designed for the rigorous processing requirements of intermediate pH beverages. The beverage also contains BevGrad fine milled flaxseed and a micronutrient premix featuring chromium, grape seed extract and caffeine for energy and (my favorite part) weight management.
I was happily licking an indulgent dark chocolate covered ice cream cone at Roquette (www.roquette.com), when I found out it was Reduced Sugar Ice Cream, made with SweetPearl P200, and enrobbed with Chocolate Coating 20% Protein, made with Nutralys pea protein. No, I’m not kidding – pea protein.
With the popularity of Greek yogurt, what could be more enjoyable than a snack of Savory Greek-style Yogurt, combined with savory vegetables and herbs? This treat in the Innovation Center for U.S. Dairy of the U.S. Dairy Export Council (www.InnovateWithDairy.com) had a whopping 22g of protein, 25 percent DV of calcium plus live and active cultures. This powerhouse can be consumed with fresh veggies, or as a dip with crackers, an ideal format for Greek, Turkish or Indian flavor inspirations.
Synergy (www.synergytaste.com), a Carbury company, celebrated its recent acquisitions of Sensus and Sethness Greenleaf with two versions of Icy Caipirinhas, Brazil’s national cocktail. Original included limejuice concentrate and flavor, lemon pulp and Cachaca. Brazilian Orange was made with tangerine, limejuice and Cachaca. One couldn’t tell, but all that was missing was alcohol. My nose was happy too, as I sniffed the incredibly fresh, aromatic Sensus natural and authentic essences, which enhance the aroma fraction of a food or beverage without additives or other flavor components.
At McIlhenny Co./Tabasco Brand Products, (www.tabascoingredients.com) we shimmied up at the bar to taste Blue Voodoo, a chilled cocktail made with SoCo Fiery Pepper, Blue Curacao, Malibu Rum and pineapple juice, while checking out new Tabasco Brand Buffalo Style Hot Sauce, now available as an industrial ingredient, and Southern Comfort Fiery Pepper, created by Brown-Forman using Tabasco Brand Original Red Pepper Sauce.