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

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Tate & Lyle featured concepts that demonstrated its range of sweeteners. A black raspberry frozen Greek yogurt was sweetened with Krystar crystalline fructose and Purefruit monk fruit extract (plus it was made into "a good source of fiber" thanks to Promitor soluble corn fiber. And a "guilt-free" brownie was made possible with a blend of Splenda sucralose and Krystar (also a good source of fiber via Promitor).

Esha Research (www.esha.com) showed a new module of its Genesis R&D Product/Supplement & Labeling software. The addition enables processors to comply with NOM (Mexican labeling) regulations. It joins the U.S. and Canadian, Spanish/English bilingual modules. At the core of this nutrient analysis program is an extensive database - more than 47,000 items - tailored specifically to the needs of the food and supplements manufacturing industries.

Kemin Industries (www.kemin.com) showed BactoCease is a liquid antimicrobial solution designed to protect ready-to-eat meat and poultry products from Listeria monocytogenes, extending product shelf-life more consistently than lactates, the company claims. In-house efficacy studies applied it successfully to cured/uncured turkey, reduced sodium ham, uncured roast beef and hot dogs. This antimicrobial is applied using a lower application rate than lactates, providing lower cost-in-use. It also lowers sodium contribution in deli-style products while having no negative impact on the flavor.

Cargill (www.cargill.com) introduced the SodiumSense sodium-reduction system, providing food manufacturers with a flavorful, cost effective salt replacement for use in sauces, cheese, processed meats, prepared meals, salted snacks, soups, and baked goods. Cargill also focused some attention on its Regenasure glucosamine, which is claims is the only U.S. produced, GRAS glucosamine commercially available. Because it is not derived from shellfish, it is vegetarian, non-allergenic, certified Halal, kosher pareve and kosher for Passover. Cargill uses its own patented fermentation method to produce its product at a plant in Iowa.

P.L. Thomas (www.plthomas.com) and Grow Green Industries (Lake Forest, Calif.) introduced EatSafe Natural Food Wash and EatFresh Natural Antimicrobial, all-natural food safety and shelf-life enhancement products. They are the result of a multi-year research effort into effective end-to-end alternatives to chemically based food sanitizers and preservatives that also enhance the taste, sensory profiles and shelf-life of fresh produce, seafood and poultry as well as prepared and processed foods. Bret Lynch, executive chef of Evergreen Culinary Solutions, was in the booth to show off P.L. Thomas' Zembrin and RhodioLife, Lyc-O-Beta 2% NG liquid for natural color and Inolens 12 dry shelf life extender.

For reduction, not elimination, of wheat gluten, ConAgra Mills (www.conagramills.com) introduced Ultragrain High Performance, an addition to the Ultragrain family of flours, which offers bakers wheat gluten reduction, higher absorption and improved mixing performance, resulting in lower finished goods costs, the company claims. ConAgra's Spicetec Flavors & Seasonings unit announced a new website: www.spicetecflavorsandseasonings.com.

International Fiber Corp. (www.ifcfiber.com) talked of an internal study of the use of fiber in beef patties – specifically its own JustFiber inner pea fiber and Solka-Floc powdered cellulose. While conventional binders and extenders will bind water, they don't bind fat, and they often come with usage limitations. IFC's research indicates fiber as a binding agent provides a meaty texture while retaining both water and fat, even under heat. That's in addition to increased cooked yield and reduced shrinkage of cooked beef patties.

"Artificial" color additives unflatteringly have been in the news this year. GNT USA Inc. (www.gntusa.com) remains committed to natural colorants derived from fruits, vegetables and other edible plants. Its Exberry line delivers bright and vibrant colors in the yellow-red-brown spectrum, and blues and greens, already in use in Europe, should be on their way to the U.S. before the end of the year.
ng up texture.

ICL Performance Products LP (www.icl-pplp.com) debuted Licresse, a licorice extract naturally high in antioxidants to break the chain of oxidation in meat, beverage, bakery and dairy applications. Manufactured in Israel by F&C Licorice, an ICL partner, Licresse has a shelf life of three years and is kosher-certified. The ingredient also contains no allergens and is GRAS affirmed. It can be labeled as licorice, licorice extract or natural flavoring, and functions as a free radical scavenger or reducing agent.

Blue Diamond Almonds amped up its ingredients profile with a new division name and website. Its ingredients business has changed its name from Industrial Products to Blue Diamond Almonds Global Ingredients Division, the company's largest business unit, with revenues approaching $1 billion in revenue this year. The new website (www.bdingredients.com) is an important component of the division's enhanced profile, offering resources for food scientists and R&D professionals.

Also responding to recent negative color news, D.D. Williamson/colorMaker (www.ddwcolor.com) 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.

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