Dairy Down South

Whether creating new products or improving existing favorites, dairy ingredients can solve many formulation challenges and answer consumer demands for great flavor, increased protein, reduced trans fat, around-the-clock convenience and more. Dairy Management Inc. (DMI) invites visitors to innovate with dairy ingredients in exciting and healthy ways at this year's IFT Annual EXPO. Attend DMI-sponsored symposia: “Whey Proteins in Foods: Past, Present and Future” (9 a.m., Monday, July 18) and “UF Milk and UF Milk Ingredients in Food Products” (2:30 p.m., Sunday, July 17). Dairy Management Inc., IFT booth #4209, 800-248-8829, www.doitwithdairy.com

Eggsactly

A new powdered egg will provide a higher protein content, 19% fewer calories, 24% less total fat and 75% less saturated fat than a conventional hen's egg. Tate & Lyle now has a licensing agreement with Alleggra Foods Limited, the producer of a full function, egg product that is soy-based. Alleggra[tm] is a unique, soy-based, healthy alternative to liquid and powdered eggs. It contains sufficient soy protein to allow for FDA health claims associating soy protein and risk of coronary heart disease. The powdered eggs can be used for a variety of applications, including: baked goods, dressings and sauces, as well as pastas, noodles and soups. Tate & Lyle, IFT booth #2815, John Browning, 217-421-3553, john.browning@tateandlyle.com, www.tateandlyle.com

Malted Mardi Gras

Malted whole grain ingredients can be processing aids, flavor and color enhancers, or both. For the IFT Expo in New Orleans, Briess will be sampling finished baked goods made with Briess specialty whole grain ingredients like Insta Grains[r] ingredients, which add texture and eye appeal to multi-grain breads without the need for a soak or pre-cook. The company can help formulators achieve the 51% whole grain claim. Briess Malt & Ingredients Company, IFT booth #5010, Bernadette Wasdovitch, 920-849-7711, bwasdovitch@briess.com, www.briess.com

Rice Proteins on Parade

Rice protein is hypoallergenic, highly digestible and has a balanced nutritional profile. A&B Ingredients, a leading provider of rice-based ingredients, introduces new soluble rice proteins to complement the insoluble rice proteins they currently offer. The introduction of soluble rice protein will make it easy for formulators to fortify liquid food systems, such as breakfast or meal replacement drinks, powdered energy drinks or protein shake mixes, rice drinks, smoothies or infant formulas. Rice protein has no functionality, such as gelling, emulsifying or whipping. It is also non-GMO, stable during UHT and blends well with other proteins. A&B Ingredients, IFT booth #4546, 973-227-1390, www.abingredients.com

Technical Book Giveaway

Two hot ingredient trends--reduction of trans fats and addition of omega fatty acids--create better-for-you consumer products but bad-for-you formulation challenges in regards to fat and oil stability. Prepared Foods' R&D Conference (September 19-20, Oak Brook, Ill.) will assist product formulators facing this challenge in two ways. First, a variety of technical “how to” presentations will focus on both trans fats and omega-3 fatty acids. Examples include “Variations in Performance Characteristics of Trans Fat Reduction Platforms,” presented by Roger Daniels, director of New Business Technologies, Bunge Oils, and “Improving No Trans Bakery and Snack Products,” presented by Jim Doucet, technical manager, Emulsifiers, Danisco USA Inc. See www.PreparedFoods.com/FILES/HTML/PF_RD_conference for more information or page 122 this June issue.

Second, the new edition of Lipid Oxidation, Edwin Frankel, ed., The Oily Press, will be given away at the end of the conference. The 486-page text covers the science behind lipid oxidation, analytical methods to determine product stability, and hands-on advice for oxidation control when formulating, processing and storing processed foods including dairy, meat, fish and cereal products. Additional chapters address topics such as frying fats and fatty acids in biological systems. See www.pjbarnes.co.uk/op/lo2.htm

A Whey to Chicago

The world's top dairy researchers and processors will join some of the country's leading nutrition professionals, and food and beverage marketers at the 2005 International Whey Conference (IWC) to be held in Chicago from September 11 to 14. The conference will be hosted by the American Dairy Products Institute (ADPI), the leading association for manufactured dairy products, and the European Whey Products Association (EWPA), in partnership with consumer goods companies within the U.S., including NEXT Proteins and Kraft Foods. This year's IWC keynote speakers will discuss emerging research demonstrating that whey-derived bioactive components enhance the performance of physically active adults, help to increase lean muscle tissue, support cardiovascular health and weight management and improve immune defenses. American Dairy Products Institute, IFT booth #1910, www.iwc-2005.org, www.adpi.org