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Ingredient Round Up: May 2018

Our editors selected the following ingredients to feature in our May 2018 issue of Food Processing. See which products they chose.

Baked inclusions add appeal

A new line of baked inclusions is for the dairy, bakery, confection, beverage, and QSR segments. The product line features brownies, cookies, cakes and more, with rotating varieties. The inclusions can add appeal to cupcakes and donuts, deliciously chewy pieces to dairy and specialty beverages and decadent nostalgia to chocolate confections. Application possibilities range from fruit-filled cupcakes garnished with sugar cookie pieces to cinnamon spiced lattes with whipped topping, caramel drizzle and snickerdoodle crumble. All meet Kosher Select guidelines with some varieties available in all-natural, vegan and non-GMO formats.
Parker Products; Fort Worth, Texas; 817-336-7441; parkerproducts.com

Reb-D stevia sweetener is Non-GMO

Ingredion is the exclusive distributor for a rebaudioside-D stevia sweetener created by SweeGen, a Blue California company. Bestevia starts with the stevia leaf, then a proprietary technology produces high purity levels of reb-D, a stevia glycoside that has none of the bitterness of first-generation stevias, which were based on rebaudioside-A. Sensory mapping indicates reb-D has a sugar-like taste and a sweetness onset and sweet linger that is closer to sugar than other stevia products. And now Bestevia has been Non-GMO Project verified.
Ingredion; Westchester, Ill.; 708-551-2536; www.ingredion.com

Reb-D and Reb-M stevias

EverSweet is a zero-calorie, next-generation sweetener made with two of the best tasting sweet compounds found in the stevia leaf, rebaudioside-M and rebaudioside-D. Food and beverage companies looking to satisfy consumers’ desire for healthier food choices now can offer this zero-calorie sweetener without sacrificing great taste. Since the stevia plant produces only trace amounts of reb-M and reb D, fermentation allows for large quantities of these most sought-after sweet compounds to be commercially produced in a more sustainable way. EverSweet is produced in cooperation with Evolva.
Cargill; Minneapolis; 800-227-4455; www.cargill.com/food-beverage/na/specialty-sweeteners

Make plant proteins look like meat

As consumers continue to desire a more sustainable and healthier lifestyle, more plant-based proteins are used to fortify a variety of meat applications. In addition to not compromising on taste and mouthfeel, consumers also want food that passes the “eye test.” Caramel color can help food processors achieve the typical appearance of meat, helping the plant-based products look more appetizing. In texturized vegetable protein (TVP) applications, both liquid and powdered caramel colors are commonly used. In hydrolyzed vegetable protein (HVP) applications it is not uncommon to see elevated salt levels, so low sulfite Class III, positively-charged liquid caramel colors are recommended. Colors also are available as Non-GMO Project Verified and Certified Organic.
Sethness Products Co.; Skokie, Ill.; 847-329-2080; www.sethness.com

Herbs look and speak natural

Culinary herbs add naturalness and, from an aesthetic perspective, their delicacy catches the eye in cheeses and savory snacks, soft drinks and cocktails. Addressing this, the supplier's Herb Collection comprises Garden Mint, Coriander Leaves, Sage, Rosemary, Hops, Oregano, Basil, Thyme, Lemongrass and Aloe Vera.
Sensient Flavors; Hoffman Estates, Ill.; 847-755-5300; www.sensientflavorsandfragrances.com

Antimicrobial Compound

CytoGuard lauric arginate antimicrobial can be used as a vegetable wash to help fend off foodborne illnesses caused by bacterial, parasites and viruses. As a vegetable wash, it reduces the threat of listeria by significantly reducing bacterial levels through disruption of the cell membranes of the microbes. CytoGuard is a natural, clean-label solution that is particularly effective not only against Salmonella and Listeria but Campylobacter, E. coli, yeast, molds and Lactobacillus. In addition, it does not impact flavor, color, texture or pH of the final product. These antimicrobials are also non-corrosive, so they do not wear down the equipment of the packaging and processing lines.
A&B Ingredients; Fairfield, N.J.; 973-227-1390; www.abingredients.com

Ingredient portfolio

Stay current with industry trends to drive new product development with a portfolio of performance ingredients in addition to technical expertise. Ingredients include healthy, label-friendly choices such as reduced sodium and fat, calcium and vitamin fortification, and gluten-free options without any reduction in taste and mouthfeel. Other ingredients include: texturants, fat replacements, thickeners, emulsifiers, sweeteners, citric acid, preservatives, alkalis and leavening agents.
Univar; Downers Grove, Ill.; 331-777-6000; www.univar.com

Caribbean and Filipino seasonings

Caribbean Style Coconut Curry Milkshake Seasoning combines sweet and savory flavors with coconut and fragrant spices, such as cardamom and ginger, to create a blend for ice cream and milkshakes. In addition, Filipino Style Banana Ketchup Snack Seasoning is inspired by a popular Filipino condiment, and combines slightly sweet banana with flavorful tomato, sweet-scented spices, aromatic garlic and a hint of vinegar. The seasoning is said to be ideal for chips, popcorn or nuts.
Fuchs North America; Baltimore; 800-365-3229; www.fuchsna.com

Orange flavor

Known for their fruity and refreshing notes, citrus flavors are suitable for a range of applications, from carbonated soft drinks to juice-based beverages to flavored waters. The entire orange flavor portfolio is a natural and versatile solution that covers orange taste profiles from single natural orange flavors up to great tasting flavor combinations.
Wild Flavors; Erlanger, Ky.; 859-342-3600; www.wildflavors.com

Natural vegan egg flavor

Achieve egg flavor with a natural and vegan solution. The allergen- and alcohol-free egg flavor features a typical profile of sulfur egg yolk, and is suitable for a variety of applications, including sauces, bakery items, pastry products and pastas. The ingredient, available in liquid, powder, emulsions and pastes, has also been used to produce vegan mayonnaise prepared with egg powder flavor.
Aromatech Flavorings; Orlando, Fla.; 407-277-5727; www.aromatech.fr

Expeller-pressed almond oil

The 100-percent pure almond oil is pressed through a chemical-free, physical refinement process and purified via vacuum and steam, resulting in an oil that is free from impurities. The product meets growing interest in plant-based foods and is suitable for salad dressings and marinades, especially since it blends well with other oils and does not solidify when refrigerated. As a functional ingredient, it benefits snack bar formulations, as well as at-home and consumer packaged goods bakery applications. Its smoke point of 470 F makes it appropriate for high heat applications typically seen in snack food manufacturing, such as frying and baking.
Blue Diamond Growers; Sacramento, Calif.; 916-446-8500; www.bdingredients.com

Plant-based alertness formula

A plant-based alertness formula received a U.S. patent and is said to provide an awakening effect to counteract the post-lunch dip when fatigue, drowsiness and foggy thinking is often reported. The formula incorporates functional extracts of guarana, ginkgo biloba and elderberry, and is sweetened by a low-glycemic fruit extract. The WakeUp prototype drink recently won “Best Functional Drink” awards in Europe and the U.S. The company now has two formulas: WakeUp for dietary supplements and Rhythm for beverages.; InnoBev Ltd.; Tel Aviv, Israel; 972-352-11778; www.drinkwakeup.com