1660318336585 Augustingredientroundup

Ingredient Round Up: August 2020

Aug. 12, 2020
Our editors selected the following food and beverage ingredient products to feature in our August 2020 issue of Food Processing. See which products they chose.

Almonds' popularity grows in dairy

For the first time in the report’s history, Global New Products Report from Innova Market Insights found dairy joined confectionery, snacks, bakery and bars as one of the top five product categories that together account for 80 percent of global almond introductions. Almond use grew 13 percent in 2019, with 12,206 new products, and are the top nut for global new product introductions in Europe, Asia-Pacific and North America. Almonds have been the number one nut for new product introductions since 2006. Dairy now holds an eight percent share of total new almond product introductions. Almond Board of California 

Mushroom-based vitamin D

Earthlight Whole Food Vitamin D received approval of its Food Additive Petition from the FDA in July, paving the way for its use in food and beverages produced in the U.S. It’s a mushroom-based ingredient, minimally processed without any extract solvents and is non-GMO. It can be labeled 'mushroom powder' or 'mushroom powder Vitamin D'. It’s now approved for use in a broad range of food and beverage products, ranging from breakfast cereals and bakery products to juices and meal replacements. The approval also covers use of Earthlight in five food categories that until now were not covered in the CFR for Vitamin D fortification: fruit smoothies, soups and soup mixes, vegetable juices, extruded vegetable snacks and plant-based meat analogues. PLT Health Solutions

Emulsifier replacement for dough conditioning

Grindsted NG 100 non-GMO monoglyceride gives bakers an alternative to hydrated monoglycerides (hydrates), providing the same functionality and achieving similar product yields at a lower usage level. Bakers can use as much as five times less of the product than the hydrated equivalent. The next-generation emulsifier’s primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods. Because this emulsifier is not shipped with water, it lowers the product’s carbon footprint by up to 75% in terms of transport emissions, warehousing and landfill, says the company. DuPont Nutrition & Biosciences 

Caramel colors and caramelized sugar syrups

Liquid and powdered caramel colors and caramelized sugar syrups are available – more than 80 in all. From minimally processed Class I Caramel Colors to Class IV Caramel Colors to Caramelized Sugar Syrups, there is an extensive line of products that provide their own unique characteristics, benefits, strengths and hues. These colors are clean, consumer-friendly ingredients that can be simply labeled as “caramel color” or “caramel” – allowing for a less-chemical appearance on product labels. Sethness Roquette 

Whole-food fermented zinc

Ultimine zinc, developed in partnership with Cura Global Health, is an ingredient solution for supplements, food and beverages. Available in powder and granule form, it is suitable for use in gummies, tablets and capsules and complies with non-GMO, Kosher Pareve, Halal and vegan labeling. It delivers an 11mg dose of zinc in a 200mg serving. It is produced using a patented fermentation process, during which koji culture biomass incorporates food-grade zinc. The resulting product is a protein-rich dried biomass that encapsulates the zinc naturally. Naturex

Textured pulse protein

Artesa textured pulse protein is a proprietary combination of Artesa chickpea flour and carefully sourced yellow pea protein that has been manufactured to tightly controlled final ingredient specifications. The protein can offer product developers reproducible results in meat analogues, as well as formulation predictability and clean labels. It can be used as a standalone ingredient. It does not require texturizers, binders or emulsifiers, allowing elimination of ingredients such as egg whites, wheat gluten and methylcellulose. Nutriati

Dairy-based natural flavors

These flavorings offer high-intensity cheese and cultured profiles for use in sauces, dressings and dips. Sourced from real dairy, the line includes authentic cheese, sour cream and buttermilk flavor profiles with multiple features: low usage levels, heat stable functionality, the option to reduce or replace dairy commodities for cost savings while increasing overall flavor impact and potential natural labeling advantages. Edlong

Fully cooked meat crumbles, meatballs and plant-based crumbles

These ready-to-use additions can enhance entrées, appetizers, breakfasts and side dishes. Application examples include meats; stocks and broths; savory fats; and puddings, gelatins and peanut butter. Hormel

EggPro refresher course

The video-based Expr program provides continuing education e-curriculum for foodservice and food product development professionals. It’s divided into two modules – Egg Foundations for advanced foodservice chefs and Egg Functionality for food scientists, food product developers and culinologists. Each module earns continuing education credits from the American Culinary Federation. In support of the food industry in these unprecedented times, course fees are waived through the end of this year. Beginning in 2021, course fees will go toward administration and scholarships. American Egg Board

Canola protein coming online

Merit Functional Foods is building a 94,000-sq.-ft. production facility in Winnipeg to manufacture pea and canola protein. Merit claims it will be the first commercial facility to produce food-grade canola protein, a new and exciting entrant to the plant-based protein ingredient segment. The company’s pea and canola will be sourced and grown in western Canada and processed and manufactured in Winnipeg. The facility is expected to be operational by the end of this year. Over the coming three years, it should create more than 175 jobs.

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