Ingredients At Ift Get Healthy
August 1, 2006
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Ingredients At Ift Get Healthy
The Institute of Food Technologists Annual Meeting and Food Expo, June 24-28 in Orlando, Fla., showcased many new ingredients including notable introductions from these companies:
New calcium initiatives
American International Chemical announced its
agreement with Global Calcium, Bangalore, India, to be the exclusive
importer of highly bioavailable, soluble calcium salts. It also unveiled a
brand new ingredient, calcium magnesium lactate gluconate, which can be
blended without imparting flavor and is 12 percent more bioavailable than
calcium lactate gluconate and backed by 19
clinical references. — American
International Chemical Inc., 135 Newbury Street, Framingham, Mass. 01701;
800/238-0001; www.aicma.com.
Chinese-grown sweetener
Barrington Nutritionals announced it will be the
exclusive importer of PureLo, a new high-intensity sweetener derived from
the Chinese-grown Lo Han Guo plant. The sweetener is a fruit concentrate
that is heat stable and 100 percent soluble in water. PureLo also is
natural, 300 times sweeter than sugar, grown with organic methods, GRAS and
processed with ISO 9001 certification. —
Barrington Nutritionals, 500 Mamaroneck Avenue, Harrison, N.Y. 10528;
914/381-3500; www.barringtonchem.com.
Carotenoid concept
BASF displayed its AOX3 concept beverage that features
carotenoids. Manufacturers currently use carotenoids as a nature-identical
colorant and to replace synthetic chemicals, but recent research has
revealed extra advantages. The company sponsored a Tufts University study,
published in the American Journal of Clinical
Nutrition, that demonstrated carotenoids in
dietary supplements can effectively protect DNA from oxidative stress
damage. — BASF, 100 Campus Drive, Florham
Park, N.J. 07932; 973/245-6000; www.basf.com.
Gluten-free sweetener syrups
Briess Malt & Ingredients Co. added three new
styles of syrups, all gluten free, to its already extensive portfolio of
natural sweeteners. Tapioca, White Rice and White Sorghum syrups are the
new alternatives, and they each have a neutral flavor and varying degrees
of sweetness. BriesSweet Tapioca Syrups and White Rice Syrups are available
in both conventional and USDA-certified organic varieties. — Briess Malt & Ingredients Co., 625 S. Irish
Road, P.O. Box 229, Chilton, Wis. 53014; 920/849-7711; www.briess.com.
Soy beverage ingredient
CP Kelco’s Kelcogel HS-B gellan gum makes it
possible to produce a stable, good-looking soy beverage with quality flavor
and light mouthfeel. The same beverage can be fortified with minerals such
as calcium. — CP Kelco, 100 Parkwood
Circle, Suite 1000, Atlanta, Ga. 30339; 678/247-7300; www.cpkelco.com.
Low-sodium ingredient
ICL Performance Products LP, a phosphate solutions
company, launched Benephos reduced sodium phosphate technology. Designed
for beverage formulators, Benephos makes shelf-stable, low-sodium beverages
possible. Benephos delivers enhanced microbial stability and aids in the
stabilization of proteins, minerals (including calcium) as well as flavor
and color enhancement. Delivering up to 70 percent reduction in sodium,
Benephos is a reduced-sodium version of soluble polyphosphate. — ICL Performance Products LP, 622 Emerson Road, Suite
500, St. Louis, Mo. 63141; 800/244-6169; www.icl-perfproductslp.com.
Niacin-bound chromium
InterHealth Nutraceuticals touted its ChromeMate
patented form of niacin-bound chromium that significantly increases the
bioavailability, biological activity and safety of chromium. ChromeMate has
300 percent bioavailability compared with chromium picolinate, and 600
percent more than chromium chloride. As an ingredient, chromium promotes
normal insulin function. — InterHealth
Nutraceuticals, 5451 Industrial Way, Benicia, Calif. 94510; 800/783-4636;
www.interhealthusa.com.
Unique ingredients
Jungbunzlauer showed a drink mix highlighting
erythitol and its calcium salt — calcium lactate gluconate 13. Its
calcium lactate gluconate is 13 percent elemental calcium, which is more
than most offerings. The company is one of two Western suppliers of
erythitol. — Jungbunzlauer Inc., 7 Wells
Avenue, Newton Centre, Mass. 02459; 617/969-0900; www.jungbunzlauer.com.
New applications for Splenda
Tate & Lyle profiled a number of ingredient solutions and product prototypes, including its Splenda
sucralose. In beverages, the company introduced Sweetener Rebalance M60 and
Sweetener Rebalance LF3, both convenient delivery systems for Splenda. For
dairy applications, the company highlighted its expansion through the
recent acquisition of Continental Custom Ingredients. The Tate & Lyle
Custom Ingredients team featured two types of dairy drinks using its new
products that help meet the changing requirements for school lunch
programs. — Tate & Lyle plc, Sugar Quay, Lower Thames Street, London EC3R 6DQ, United Kingdom,
44 020 7626 6525; www.tateandlyle.com.
Cocoa flavors
Treatt USA Inc., a global flavor and fragrance
company, launched Cocoa Treattarome Dark 9900 organic cocoa flavor that
delivers the span of intense chocolate character (at 0.1 percent sole
flavoring) to a mild cocoa aroma (0.05 percent). Cocoa Treattarome Dark
9900 is water soluble and well suited for clear beverages, alcohol drinks,
juices and dairy products. The higher levels of isoamyl acetate, methyl,
tetra methyl, ethyl and numerous substituted pyrazines in cocoa mean it
blends well with banana and other flavors used in beverages and milk
shakes. — Treatt USA Inc., 4900 Lakeland
Commerce Parkway, Lakeland, Fla. 33805; 863/668-9500; www.treatt.com.
Muscle recovery ingredient
Valen Labs focused on Bioenergy Ribose, its active
functional ingredient for beverages. Designed for active people concerned
with heart and muscle health and wellness, Bioenergy Ribose enhances
post-exercise muscle recovery as well as reduces pain, soreness and
stiffness associated with muscle overwork. It is a pure d-ribose bulk
ingredient ready for sports nutrition and functional food processing
industries. — Valen Labs, 13840 Johnson
Street NE, Minneapolis, Minn. 55304; 763/757-0032; www.valenlabs.com.
Hispanic taste preferences
Virginia Dare sampled a number of potential flavors
based on its ongoing consumer research into the taste preferences of
Hispanic consumers, and the influence of traditional Hispanic flavors on
mainstream food and beverage products. Examples of flavors included mango
and its varietal characteristics, and a mojito flavor featuring tangy
citrus and cool mint. The company also took a a closer look at vanilla
flavors that appeal to the Hispanic market. —
Virginia Dare, 882 Third Avenue, Brooklyn, N.Y. 11232; 718/788-1776;
www.virginiadare.com.
Partnering for omega-3 products
The Wright Group announced
a joint marketing and development partnership with Puleva Biotech, Granada,
Spain. The partnership is aimed at creating new products and markets for
Puleva Biotech’s fish oil-based omega-3 essential fatty acids and
Wright’s formulation and marketing expertise. The Wright Group will create a new
product line of stable fish oil powders with excellent taste and odor
characteristics based on its proprietary SuperCoat and Smart microencapsulation technologies. —
The Wright Group, 6428 Airport Road, P.O. Box 821, Crowley, La. 70526;
800/201-3096; www.thewrightgroup.net.
Coffee extracts
X-Café, a specialty coffee ingredient extract company, emphasized the abilities of its Portland,
Maine, state-of-the-art facility where it roasts, grinds, extracts, filters
and packages coffee ingredients. The company can provide the signature
taste of any single-origin coffee bean and customize flavor and fragrances
for dairy and liquor products — X-Café, P.O. Box 1100, Princeton, Mass.
01541; 877/492-2331; www.x-café.com.
