Starbucks' Howard Schultz Describes 2012 as 'Golden Age of Nutrition'
Starbucks' Schultz description aptly describes 2012 IFT Annual Meeting and Food Expo.
By Dave Fusaro and Diane Toops | 08/14/2012
Also responding to recent negative color news, D.D. Williamson/colorMaker
) showed a new, low 4-MEI caramel color, as well as Acid-proof Class One "Plain" caramel color. Other colors included certified organic annatto powder and oil-dispersible caramel color.Solazyme Roquette Nutritionals
) developed a proprietary cultivation and preparation process harnessing the nutritional and functional power of microalgae. Almagine is a new portfolio of microalgae-derived lipid, protein and fiber-based products that deliver nutritional profiles along with great taste, textur, and mouthfeel, plus enhanced functional benefits.
This source of sustainable, natural, and remarkably nutritious food ingredients may change the future of food development, the company claims. , for use in a wide range of applications, including baked goods, beverages, frozen desserts, soups, sauces, and dressings.
Roquette America (www.roquette.com) doesn't require an ACT or SAT test, but its Roquette University offers courses on Animal nutrition (Sept. 27-28), Healthy and functional product makeovers (Nov. 9-10) and Ingredients from starch (Dec. 7-8.)
Grain Processing Corp. (www.grainprocessing.com) offered a kid-friendly pizza snack (perfect for school lunches), featuring TruBran corn bran, a natural, insoluble dietary fiber with a light creamy color that boosts fiber levels without sacrificing taste.
Virginia Dare (www.virginiadare.com) has been tracking the evolution of these fresh produce market apples, and has developed corresponding natural flavor creations, which can accelerate the speed-to-market product development process. New flavors include: Macoun, Fuji and Honeycrisp.
Mizkan's (www.mizkan.com) food ingredients division supplies specialty vinegars, cooking wines, reductions, denatured spirits and wine/vinegar powders to the food industry. Its Border Foods unit, purchased right around the time of last year's IFT show, complements the parent firm with jalapenos and other hot peppers and tomatillo purees.
While the Verso may be a machine, it's definitely geared toward the R&D crowd. The bench-top, in-line mixer from Silverson Machines (www.silverson.com) is intended for laboratory or pilot-scale applications, but allows processors to scale-up accurately with smaller volumes than previously were possible. Controlled by a digital operating touch pad, it includes a tachometer, ammeter and programmable timer, providing an accurate and easy method of forecasting the performance of larger in-line mixers under full-scale conditions.
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.
Adults Only flavors was a top-shelf selection of non-alcoholic flavors at the David Michael & Co. (www.dmflavors.com) booth. Amaretto, mojito, pina colada and gin and tonic taste remarkably like their authentic counterparts but without the alcohol. Among visitors to the booth, men seemed to prefer Mojito Water Ice made with the mojito flavor, while women went for Plumcot Margarita Water Ice, combining plumcot and margarita flavor and a natural red extract.
Maple Vanilla Bacon Sweet Frites from Monsanto (www.monsanto.com) were made with Vistive Gold Low Saturate High Oleic Soybean Oil, which can reduce saturated fat in french fries by 44 percent.
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.
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 22g of protein, 25 percent DV of calcium plus live and active cultures.
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. Sensus natural and authentic essences enhance the aroma fraction of a food or beverage without additives or other flavor components.
At McIlhenny Co./Tabasco Brand Products (www.tabascoingredients.com), a Blue Voodoo chilled cocktail featured Southern Comfort Fiery Pepper, created by Brown-Forman using Tabasco Brand Original Red Pepper Sauce (it also had Blue Curacao, Malibu Rum and pineapple juice). And Tabasco Brand Buffalo Style Hot Sauce is now available as an industrial ingredient.