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What’s New? Let me count the ways.

Look out for this logo at the Food Expo!A popular greeting in the U.S. is “What’s new?”  We use that phrase so commonly in daily conversation that sometimes we don’t really expect to answer it.  That’s not so when this question (or exclamation) refers to the IFT Annual Meeting & Food Expo.  Suddenly that phrase can take on a whole new meaning, stimulating a broad range of answers.

That’s because, as a rule, a variety of new ingredient developments are launched at this annual event, and this year in New Orleans is certainly no exception.  Here are just a few examples of innovations unveiled at the Food Expo:

    • An isolated soy protein product, Clarasoy, is 100% soluble, transparent and is very low in viscosity.   Use of this protein allows for the productionof transparent, fortified beverages such as juices, soft drinks and sports drinks in the low pH range.  Recently, ADM entered into the license agreement with Burcon NutriScience Corp. for the worldwide production, distribution and sale of Burcon’s Clarasoy soy protein.  The protein is highlighted in a refreshing, tropical beverage, Orange Mango Protein Cooler, by ADM, Booth 6539.
    • Natural water-soluble colors can be created without opacity.  The clear color emulsions — developed by Wild Flavors, Booth 6813, using newdelivery systems — have bright, appealing color that can be ina variety of shades without imparting a negative taste to the end product.  They have a high stability over shear forces and phase separation such as ringing or sedimentation, and are heat and light stable.  The emulsions are not only suitable in proving bright natural color in enhanced water applications, but can alsobe easily incorporated into most beverages, yogurt, baked goods, confections, sauces and nutraceuticals.
    • The latest flour innovation from ConAgra Mills, Booth 5029, is launched.  This flour line and patent-pending system provides superior food safety while preserving gluten functionality and taste appeal.  Prototype foods are highlighted and made with this special flour.
    • A high-diglyceride oil for potato par frying enhances the nutritional profile of the product while maintaining a desirable flavor level.  The oil, Trancendim® 130, is the result of a breakthrough high-diglyceride technology developed by Caravan Ingredients, Booth 7013.   When used in potato frying, it produces a product with zero grams of trans fat, decreased saturated fatty acids and the necessary structure to prevent freezer clumping and crumbling.  Additionally, the oil has no impact on finished product sensory attributes.
    • A line of natural cocoa replacers, Cocoa PlusTM, is based on whole-grain specialty flours, which mimic the color, functionality and flavor of natural cocoa powder.  The grain-based cocoa replacers, developed by Briess Malt & Ingredients Co., Booth 7349, reduce the ingredients cost while preserving and enhancing the cocoa flavor of many foods.  Made from barley and wheat, they can replace natural, black and special cocoa powders at varying rates from 5% to 50%, depending upon the application.
    • Yogurt powder from Grande Custom Ingredients, Booth 7247, provides a more pronounced yogurt flavor and creamier mouthfeel and texture than current versions in the marketplace.  The formula is suitable for use in coatings, dips and dressings, candies, snacks, smoothies, frozen desserts, nutrition bars and cereal inclusions.

How do developments such as these effect your product formulation needs?


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