Fun shaped bread crumbs
The Lory Crumb portfolio includes a number of extrudates in various shapes and colors for breading. Variations are based on corn, rice, potato and wheat, and the portfolio also includes innovative shapes such as triangles, crescents, discs and balls in an array of different colors. With a unique appearance and crunch, these functional components help create crunchy texture and visual appeal for plant-based meat alternatives, vegetable sticks, meat and fish products. A selection of native and modified starches ensures optimum adhesion and crispness in batters, tempura coatings and dustings.
Crespel & Deiters; Ibbenburen, Germany
+49 5451 5000 381; www.crespeldeitersgroup.com
Fire up the grill(ed)
Grilling is one of America’s favorite pastimes, with the Fourth of July being the No. 1 grilling holiday. Father’s Day and Memorial Day are also big holidays to fire up the grill. When polling homeowners, 80% said they own at least one grill or smoker. Because so many people love the taste of grilled foods, food manufacturers have the opportunity to create products that taste like they came fresh off the grill. Incorporate grilled meats in breakfast applications like breakfast burritos or skillets, use grilled chicken on barbecue pizzas or pair fire-roasted vegetables with grilled sausage. Not only can you make applications with the smoky grill char that consumers love, but you can also save manufacturing time when using fully cooked meats in your products.
Hormel Ingredient Solutions; Austin, Minn.
507-434-6374; www.hormelingredientsolutions.com
Replace higher egg prices
Bakery manufacturers constantly adapt to supply chain complications, especially when sourcing key ingredients such as eggs. In recent years, the egg market has faced many challenges, and egg prices are on the rise again. Egg-replacement solutions not only minimize supply chain issues but also align with the shift occurring with many consumers toward a preference for sustainable, plant-based options. Tailored solutions can eliminate or minimize egg content in bakery and other formulations.
Corbion; Amsterdam
800-669-4092; www.corbion.com
Improve marbling in meat alternatives
AkoVeg 163-14 is a coconut oil and insoluble fiber flake offering that makes it possible for formulators to create a plant-based meat that contains less total fat and no cholesterol, yet offers similar visual appeal and cooking attributes as traditional marbled meat products. This improves the overall functionality, taste, mouthfeel and nutrition that consumers will find appealing. The result is a product that is heat tolerant and sustainably sourced with reduced production time.
AAK; Edison, N.J.
973-344-1300; www.betterwithaak.com
New applications for pea protein
The four pea protein ingredients – Nutralys Pea F853M (isolate), Nutralys H85 (hydrolysate), NutralysT Pea 700FL (textured) and NutralysT Pea 700M (textured) – have been specifically created to address challenges commonly encountered when developing foods and beverages with plant proteins. These latest innovations present new format and formulation options, offering refined tastes, textures and high protein content for end products, such as nutritional bars, protein drinks, plant-based meat and dairy alternatives.
Roquette; La Madeleine, France
www.roquette.com
Ready to drink ATP
OptiATP, the first reliable ATP for use in ready-to-drink beverages, is the only bioidentical form of ATP backed by numerous human clinical studies. It has been shown to improve muscle power output and increase strength, power and lean body mass while reducing muscle and mental fatigue. As a non-stimulant energy source, it does not result in consumers feeling jittery or experiencing a crash. Only a small dose is required, allowing for effective intake and inclusion in formulations in combination with other beneficial ingredients.
Glanbia Nutritionals; Chicago
www.glanbianutritionals.com
Ready to use buttercream
European Style Chocolate Buttercreme is crafted to meet the discerning tastes of both professional bakers and chocolate enthusiasts, combining premium ingredients with proven product features for an elevated consumer experience. Easy to use and reminiscent of scratch buttercreams, this new product is made with real cocoa and boasts a decadent, fudgy texture. It is packaged in rounded square pails for easier handling and storage efficiency
Dawn Foods; Jackson, Mich.
800-292-1362; www.dawnfoods.com
Eat a peach
The peach is making a comeback at the heart of trends. Lend a juicy touch to formulations with White Peach flavor. This liquid flavor will bring a soft note to your sweet applications such as ice cream, syrups, yogurts and candy. Its organoleptic profile is characterized by notes of floral, fruity and lactonic. Also, the color Peach Fuzz, a soft peach shade reminiscent of comfort and serenity, was highlighted in this year's Pantone color trends.
Aromatech; Grasse, France
33 (0)4 9360 8444; www.aromatech.fr
No need for nitrites
Natural Rose allows the development and stabilization of color in fermented and cooked charcuterie without the addition of nitrites and nitrates, thus avoiding the production of nitrosyl compounds that have adverse health effects. It relies on the synergistic use of yeast extracts and selected cultures to provide an alternative to methods using nitrates and nitrites.
Lallemand Bio-Ingredients; Blagnac, France
www.lallemand.com
Fenugreek based ingredient
Fenuflakes, a formulation featuring debittered, defatted flakes of fenugreek seeds that are rich in fiber and high in protein, with the added benefit of being ultra-low in fat and carbohydrates, is clinically proven to manage blood sugar levels, lower glycemic index of high GI foods, and improve gut health. This product has received enthusiastic consumer response in food formulations such as baked goods, cereals, pasta and more. It is also the only fiber ingredient on the market with substantial protein benefits and contains a full suite of amino acids.
Artemis International; Ft. Wayne, Ind.
260-436-6899; www.artemis-international.com
Cheddar taste in concentrate
Cheese Buds simple cheddar cheese concentrate makes it possible to increase overall cheddar cheese flavor with very low inclusion levels to deliver a natural, indulgent cheddar taste without the need to declare it as a “flavor” or “natural flavor” thus resulting in a cleaner label. This product provides manufacturers with a cost-effective way to deliver gourmet taste and cost savings in a variety of applications, including sauces, seasoning, soups and baked goods.
Butter Buds Inc.; Racine, Wis.
262-598-9900; www.bbuds.com
