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.
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.
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.
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.
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.
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.
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.
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.