Ingredient Round Up: October 2015

Oct. 19, 2015
A monthly round-up of food and beverage ingredients chosen by our editors.

Ingredient News

IFlavorchem Corp., Downers Grove, Ill., acquired a flavor production facility in Kerepes, Hungary. It adds to Flavorchem’s European presence and supports the production of liquid, powdered and spray-dried products used by the baking, beverage, confectionary and nutraceutical industries. It will operate under the name Flavorchem Europe Kft, and already has BRC Grade A and ISO9001:2008 certifications.

After two years of cooperation with ISCC and certification body SGS Germany, IOI Loders Croklaan is the first vegetable oils & fats company to obtain ISCC certification for its shea supply chain. Shea trees grow only in Africa, in a belt stretching from Sudan to Senegal. Shea trees are not cultivated but only grow wild. Only the shea that is not locally used is sold. IOI Loders Croklaan is supporting the construction of warehouses in Ghana to improve the earnings of women collecting shea and also is one of the pioneers of the Global Shea Alliance and its sustainability program.

Stevia with taste modifier

By adding a mushroom-extracted taste modifier (MycoZyme) from MycoTechnology, NiuVia stevia alleviates the bitter, metallic after-taste that is commonly associated with stevia. The MycoTechnology process is non-GMO and chemical-free. With the bitterness removed, NiuVia stevia extracts can be used in concentrations well above industry standards of 300ppm without the lingering aftertaste.

U.S. Niutang; Chino, Calif., 909-631-2895

Fiber from citrus

Citri-Fi is a non-GMO, all natural fiber derived from citrus fiber sourced from orange processing. Without selective extraction of pectin, the holistic complex of soluble and insoluble fiber, proteins and lipids stays intact. Due to the holistic complex, this natural fiber produces gelling properties and can replace or extend pectin within fruit preparation applications that use added pectin. As a result, Citri-Fi provides pulpy mouthfeel and sheen appearance. These high sugar, low pH fruit preparations can use either hot or cold processes.

Fiberstar; River Falls, Wis., 715-425-7550

Antimicrobials for meat

The recent recall notice by USDA of nearly 2 million lbs. of frozen, raw, stuffed and breaded chicken products again sheds light on the continuing problem of food safety facing the meat and poultry industry. The company says its CytoGuard LA can reduce the threat of pathogens such as salmonella by significantly reducing bacterial levels though disruption of the cell membranes of the microbes. CytoGuard causes a disruption or instability of the plasma membrane lipid bilayer, altering the metabolic process and detaining the cellular cycle.

A&B Ingredients; Fairfield, N.J., 973-227-1390

Organic caramel colors

To meet growing consumer demand for organic food and beverage products, the company offers two Certified Organic Class I E150(a) Caramel Colors. The colors are produced from the controlled heat treatment of certified organic food-grade carbohydrates and may be listed as “Organic Caramel Color” on the label and are formulated to be 4-MeI-free. OC114 Certified Organic Liquid Caramel Color is for organic beverages such as ready-to-drink teas, as well as organic salad dressings, syrups and cereals. OC234 Certified Organic Powdered Caramel Color can improve the visual appeal of organic baked goods, cereals, dry blends, meat rubs and seasonings. OC114 and OC234 Certified Organic Caramel Colors are also non-GMO – specifically produced with non-genetically modified cane sugar.

Sethness Products Co.; Skokie, Ill., 847-329-2080

Non-hydrogenated solutions

The vendor has created a number of bakery solutions that do not use partially hydrogenated oils. They include shortenings, frying oils, margarines, cubed shortenings, flaked shortenings and hardstocks, all engineered to meet complex challenges and applications. Bakers can still create a product that looks and tastes as good as it did before the removal of PHOs while still keeping the taste and texture their customers love, with the performance and shelf life a successful product requires. A new website (below), dedicated to these "non-hydro" products, includes product and regulatory information – not only for bakers but for confectionery and dairy manufacturers.

AAK USA Inc.; Edison, N.J., 973-344-1300

New hydrolyzed whey protein

Optipep 90Pro is an addition to the supplier's range of hydrolyzed whey proteins. The new ingredient uses specialist enzyme technology to create an improved taste profile for high-protein, elite athlete nutrition products. It also enables manufacturers to make hydrolyzed whey protein claims. It delivers important performance benefits, including rapid absorption of essential amino acids and enhanced insulin response, leading to the promotion of muscle protein synthesis and restoration of muscle glycogen stores.

Carbery; Ireland, +353 23 8822200

Collagen peptides

Peptan collagen peptide is a bioactive protein with health benefits. Collagen is the most abundant protein in the human body and is a key constituent of all connective tissue, and collagen peptides are the hydrolyzed form of collagen. Scientific studies suggest Peptan can help maintain healthy joints, muscles and bones. In sports nutrition, it can support muscle regeneration and help healthy joints stay flexible and comfortable. In appetite regulation, it provides a satiating effect that is often associated with proteins.

Rousselot; Mukwonago, Wis., 262-363-6054

Sweet but tooth-friendly

Erythritol occurs naturally in low amounts in fruits such as grapes and pears and in fermented foods, including cheese, wine and soy sauce. It is produced commercially through a yeast fermentation process. It contains zero calories, has no glycemic effect and has the best digestive tolerance of any polyol, the vendor claims. Zerose erythritol is similar in taste, sweetness quality and mouth feel to sugar, it is used in a wide range of products, including oral health care, beverage, confectionery, bakery and dairy products. And a newly published, three-year, controlled clinical study shows Zerose to be superior to both xylitol and sorbitol in slowing the development of cavities and reducing dental plaque weight by 24 percent.

Cargill; Wayzata, Minn., 800-227-4455

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