Food Flavors

Ingredient Round Up: February 2023

Jan. 31, 2023
Our editors selected the following ingredients to feature in our February 2023 issue of Food Processing. See which products they chose.

Cracking high egg prices

The SA series of powdered emulsifiers for industrial baking help reduce the egg content of cake recipes for significant cost reductions. With wholesale egg prices in the U.S. at their second highest level ever, and with eggs accounting for as much as 30% of cake recipes, industrial bakers have been hit particularly hard. Traditional cake gels or hydrates typically based on monoglycerides can perform poorly on stability, meaning more egg is needed. This series is based on polyglycerol esters (PGEs) of fatty acids, and offers many functional properties, allowing egg content to be cut by an average of 20%. This translates to a typical cost reduction of around 5%. Palsgaard USA 

Vanilla remastered

Modern technology building upon the artistry of previous vanilla iterations results in Re-Master Vanilla. It’s a new generation of exceptional taste experiences designed to withstand harsh baking processes for maximum impact and taste profiles. Vanilla flavors are customized according to product development needs, such as to modulate the perception of sweetness, increase intensity, and mask off-notes from alternative proteins and whole grains. IFF 

Pulses with sustainable attributes

The Ultra-performance line of dry-milled, high-performance pulse protein solutions helps food and beverage manufacturers appeal to consumers by offering an exceptional sensory and taste experience with superior sustainability. They help eliminate raw plant flavor and bitter taste that negatively affect product, while delivering up to 60% plant protein, allowing food and beverage manufacturers to pack more grams of protein into their products. These proteins also help effectively control microbial levels in ways other dry milled pulse products cannot, using a process that uses 99% less water and 94% less energy than traditional pea protein production, generates no wastewater and does not incorporate chemicals or additives. Ingredion Inc. 

Introducing ume

Ume, a traditional fruit of Japan, looks like an apricot. It’s usually eaten in the morning to strengthen the immune system. This powder flavor will enhance your sweet and savory applications, including teas, seasonings, marinades, muffins and fillings,. Its organoleptic profile is characterized by fruity and lactic notes of plum. Aromatech 

A ‘natural’ vanillin

The Rhovanil Natural CW line of natural vanillin has been expanded with three new natural flavor ingredients: Rhovanil Natural Delica, Alta and Sublima. The Rhovanil line is produced by bioconversion of ferulic acid, a natural compound found in rice bran. This non-GMO natural vanillin flavor produced with a non-GMM strain ensures quality and value that combines taste performance and cost-in-use for food and beverage processors. The flowability of these new grades is higher in formulations than that of pure vanillin, the company claims, resulting in better dispersion and greater homogeneity in the food matrix such as chocolate, bakery and dairy products. Solvay 

Complete pea-canola protein

Vertis Textured Pea Canola Protein claims to be the world’s first complete textured plant protein, with necessary levels of all nine essential amino acids. The pea-canola protein blend has unique textural benefits, is soy-free, gluten-free and dairy-free and will help product developers create appealing meat alternative or plant-forward applications. The ingredient requires a short hydration time, has good processing capabilities, supports low-fat and -salt formulations and has a firm, springy bite that replicates traditional meat products. The textured pea canola protein will be available in a mince format (suitable for Bolognese sauces, tacos and lasagna), and a shredded format suitable for plant-based burgers and meat balls. DSM Nutritional Products 

Raising ketone levels

New functional ingredient Avela is a natural form of (R)-1,3-Butanediol that provides a fast, easy and accessible way to raise beta-hydroxybutyrate (BHB) ketone levels, the primary energy source made in the body during ketosis. The novel ingredient is made from plant sugars using a proprietary fermentation process but is sugar-free. It yields a source of natural energy and can provide these benefits of ketosis on demand, supporting a variety of lifestyles. Studies have shown that ketone supplementation elevates BHB levels, providing a readily available energy source that can help boost mental clarity and athletic performance. Avela is self-affirmed Generally Recognized as Safe (GRAS) and can be used to formulate a broad range of keto-friendly products across a variety of categories, including beverages, bars and gels. Geno 

Non-GMO verfied colors

A new line of Exberry colorants are Non-GMO Project-verified, clean-label color concentrates made from non-GMO fruits, vegetables and plants using physical processing methods. The comprehensive portfolio of shades can save manufacturers time and money, as they are certified by North America’s only third-party nonprofit verification initiative the highest quality product labeling and certification system, assuring the products have been scrupulously evaluated for compliance by an independent party with measurement tools developed by industry experts. GNT USA

Consider cassava for gluten-free

Cassava is a root vegetable that is naturally gluten-free and native to tropical climates in South America and Asia. Milled by a sophisticated, proprietary process, it delivers a bakery-quality flour applicable to a full range of gluten-free baked goods. It is a drop-in substitute for wheat-based flours that eliminates the need for complex formulations. A new line of alternative cassava flours offers a number of different baking performance and at a range of price points and produces exceptional results in products ranging from tortillas, pizza crusts, crackers, and breadsticks to cakes, cookies, and brownies. American Key Foods Products 

Soy line is now Non-GMO

The Ultra-Soy line, an unflavored textured protein made from soy flour, is now available in Non-GMO Project Verified product options. This high-quality plant-based protein is a cost-effective, sustainable textured soy protein made from U.S. soybeans. Product line includes textured soy flour and flavored textured vegetable protein produced in a variety of sizes, textures, and flavors. All product testing is completed by an accredited lab to ensure ingredients meet Non-GMO Project standards. Available in multiple sizes minced and bits. Kansas Protein Foods 

Stabilizer, fortifier for baking

A new line of baking solutions features two cutting-edge ingredient solutions to help address some of the most urgent baking challenges manufacturers face. Levair Stabilize is a stabilizer to help bakers reduce waste by improving batter stability. Levair Fortify helps improve volume and texture in high-protein baking applications. Innophos 

Plug and play solution protein solution

New protein bar concept allows brands to raise the protein content of every segment of the bars–including the mass, filling and coating–without increasing size or compromising on taste or texture. The new recipe is based on whey and milk protein ingredients from the company’s Lacprodan range. They help ensure that bar parts such as rich chocolate mass retain flavor and softness throughout shelf life. It offers 30% protein per bar, allowing for high-protein claims. As a “plug and play” solution, it can be used by brands as it is or as the basis for their own formulations. Arla Foods Ingredients

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