Ingredient Round Up: March 2023

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

Complete whey protein isolate

Hilmar 9020 is a 90% whey protein isolate, making it a complete protein that provides all nine essential amino acids the human body needs. Plus, it offers exceptional clarity and clean taste so that it won’t detract from the appearance or flavor of waters, gels, shots, desserts or confections. It delivers exceptional heat stability and acid solubility that make it ideal for low pH applications. Hilmar Ingredients 

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

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

Fructooligosaccharides for gut health, sugar redux

Fructooligosaccharides (FOS) are prebiotic carbohydrates that are derived from natural sources like chicory root, Jerusalem artichoke, agave and sugar cane. As a prebiotic, FOS are beneficial to gut health by supporting the growth of healthy microflora. Their bulking and fat-mimetic qualities improve texture and mouthfeel, especially in reduced- or zero-sugar food and beverages. PreBiotica FOS is designed for a wide range of products and can be used as a 1:1 replacement for inulin, which has experienced supply chain instability. Icon Foods

Fava protein isolate

Tendra fava protein isolate is a unique, functional plant-based protein made from fava beans. It has high protein content with a neutral taste profile, high solubility and exceptional emulsification properties. Food manufacturers now have a way to create delicious plant-based products with creamy, indulgent textures. This protein is especially suited to plant-based, dairy alternative categories where taste and texture have underperformed. It’s produced by Sensus sister company Cosun Protein. Sensus America

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