A Creamy Solution

A cold, soluble blend of carrageenans provides an instant and creamy texture. Coyote Brand® C Pro, from Gum Technology Corp., is a protein-reactive product that can be used in a wide range of applications--from soy protein to dairy products. It is also useful to stabilize the emulsion in salad dressings, beverages and freeze/thaw-stable sauces. Gum Technology Corp., 800-369-4867, jwilt@gumtech.com, www.gumtech.com

Oat Bran of the Future

A new, heart-healthy, grain-based fiber features 55% oat-soluble fiber beta-glucans. Ultra Trim™ Oat Bran, from FutureCeuticals Inc., provides opportunities for formulators to incorporate high concentrations of healthy oat beta glucans into products and formulations that require smaller ingredient percentages. The high concentration is especially ideal for encapsulation or tableting, but also formulates well in smoothies, stews, soups and ice cream. FutureCeuticals Inc., 815-472-6853, kkapteyn@vandrunen.com, www.futureceuticals.com

One Step Beyond

A natural, patent-pending process has resulted in a fully-functional sugar that is functionally similar to sucrose, other disaccharides or natural sugar compounds and derivatives. Beyond*Sugar™ (d-melonose) is a binary-hybrid saccharide molecule that functions in foods and beverages like sucrose and is now available. It is an evolutionary, all-natural, pure low-net metabolizable sugar made without enzymes or chemicals and contains no sugar alcohols. It has self-affirmed GRAS status and is a low-calorie, bulk sweetener that is also low-glycemic and low-insulinemic. Quantum Food Design, 888-733-0088, ext. 1, ken@quantumfooddesign.com, www.quantumfooddesign.com

High-performance Gum

Most hydrocolloids used in food systems are natural, long-chained polysaccharides. Their function is to control the rheology of a given food system, which results in increased product quality, including optimal texture and stability. Among these natural hydrocolloids, xanthan gum is one of the most extensively used. At a competitive price, Jungbunzlauer’s xanthan gum has stability over time, compatibility, high-stabilizing properties at low concentrations, shear-thinning flow behavior and cold/hot water solubility. Typical applications include dressings and sauces, dips, soups, ice cream, beverages, bakery, fruit and dairy preparations. Jungbunzlauer Inc., 617-614-0251, www.jungbunzlauer.com

Bring on the Butter Flavor

Consumers’ recent concerns for diacetyl-free foods has led to the development of butter flavors that still deliver the fatty, creamy mouthfeel of real butter with no added diacetyl. Bell Flavors and Fragrances’ replacers work successfully in popcorn, cookie and bakery applications and are being tested in additional applications. Bell Flavors and Fragrances Inc., 800-323-4387, kgutierrez@bellff.com, www.bellff.com

A Natural Guide

There is now a naturally-derived, color blend solution guide for processors to replace the use of synthetic (certified) food color additives in foods and beverages. D.D. Williamson has responded to consumer concerns about synthetic color additives by providing this guide. The company defines natural additives as those derived from agricultural, biological or mineral sources that are extracted by a simple process and are known to have long, safe-use histories. The guide can be found at www.naturalcolors.com, in the News & Press section. D.D. Williamson, 502-895-2438, campbell.barnum@ddwmson.com, www.ddwilliamson.com

Ribose Rules

Ribose is gaining a strong following for endurance and athletic recovery, cardiac protection and relief from chronic pain. There are over 200 products containing ribose and over 200 published research articles attesting to its attributes. Bioenergy Life Science Inc.’s D-ribose has the ability to fuel adenosine triphosphate (ATP), protect energy reserves in heart and skeletal muscle, dramatically improve recovery times, and reduce muscle stiffness and soreness. In addition, ribose is all-natural and non-GMO. Bioenergy Life Science Inc., 763-757-0032, klund@bioenergy.com, www.bioenergy.com

Teasing out Texture

A new brochure from Cargill Texturizing Solutions discusses the benefits of galactomannans, marketed under the VISCOGUM™ name. Guar and locust bean gums have excellent synergy with other hydrocolloids to thicken and/or form gels in a wide variety of food applications, including ice cream, dairy products, dressings, sauces and soups; water dessert gels; and bakery products. For example, Viscogum Locust Bean Gum, when used alone, functions as a thickener. When in the presence of kappa carrageenan and/or xanthan gum, locust bean gum forms a gel. Cargill Texturizing Solutions, 877-765-8867, www.cargilltexturizing.com

Breakthrough in Glucose Control

A new ingredient allows manufacturers to create products with an item clinically proven to help control glucose levels after mealtimes. InsuVital, from DSM, is a natural, extensively hydrolyzed casein consisting of bioactive peptides, which work in the body to release insulin after intake. This results in a healthy reduction in glucose levels post-meal and improved overall blood sugar control. A highly versatile powder, InsuVital can be incorporated into a wide range of functional food and beverage applications. DSM Food Specialties, 866-282-2790, www.insuvital.com

New Flavor Roasted Meat Powders

A new line of intensely flavored roasted meat powders is being offered. Henningsen Foods’ chicken, beef, turkey and pork varieties are now available. Starting with 100% USDA-inspected meat, the meat is then blended with seasonings and flavors and processed through proprietary means to yield a concentrated powder that imparts a slow-cooked, homemade, roasted flavor to prepared foods. Applications include liquid and dry soup bases, seasoning mixes, sauces, gravies, rubs and marinades. Henningsen Foods, 800-228-2769, mikem@henningsenfoods.com, www.henningsenfoods.com

Meat Goes Green

An industry leader in cooked meat products has launched an organic product line that features two fully cooked meat toppings. Iowa-Burke Corporation’s NaturaSelect™ line consists of Organic Italian Sausage and Organic Seasoned Ground Beef. The new line meets consumer demand for the “better-for-you, better for the environment” attributes associated with the green movement and offers restaurants and manufacturers an even greater variety of high-quality, wholesome meat alternatives. Iowa-Burke Corporation, www.burkecorp.com

All the Flavor of Cream

Two new ingredient systems replace some or all of heavy cream, half & half, milk and other dairy/non-dairy ingredients. Advanced Food Systems’ ReadiCream® and Milk Plus™ ingredient systems can reduce fat by 50-80%, depending on the application, while substantially reducing cost in soups, sauces and baked goods. Finished products offer flavor, mouthfeel and color comparable to those containing full-fat dairy ingredients. Milk Plus also significantly reduces total calories. Both lines are supplied as easily-hydrated dry powders and do not require refrigeration. Advanced Food Systems, 800-787-3067, Chris.Kelly@afsnj.com, www.afsnj.com

The New York Institute of Food Technologists Inc. invites you to attend or to exhibit at the NYIFT Suppliers’ Day 2008 on Tuesday, April 15, from 1:00-4:30p.m., at the N.J. Convention and Exposition Center (a.k.a. the Raritan Center) in Edison, New Jersey. It follows Prepared Foods’ R&D Applications Seminar-East, which is co-located just minutes away. Prepared Foods is offering 60+ technical education sessions on formulations, ingredient use and trend information. To see this program, go to www.PreparedFoods.com/rdeast. For information on NYIFT’s Suppliers’ Day, go to http://www.ift.org/sections/nyift/.

In the past decade, vitamin K2 has been linked to benefits for cardiovascular disease and osteoporosis. These benefits center on calcium utilization, implying that there is concurrent arterial calcification and osteoporosis when metabolism of calcium is inadequate. Vitamin K is essential to activate proteins involved in calcium metabolism. Numerous population studies and interventional trials have established the consumption of vitamins K and K2 to bone strength, structure and the reduction of the risk of fracture. More recently, and specifically to vitamin K2, a significant role in cardiovascular health has been established. NattoPharma (Norway) and P.L. Thomas have received independent GRAS designation for MenaQ7 natural vitamin K2 as menaquine-7 for use as an ingredient in food products. The companies are also submitting the GRAS assessment document to the FDA for comment. Submission for extension of GRAS for uses beyond dairy applications is planned. P.L. Thomas, 973-984-0900, plt@plthomas.com, www.plthomas.com, www.menaq7.com

In Box

For daily industry news updates, see the homepage of www.PreparedFoods.com and www.NutraSolutions.com.

  • MGP Ingredients Inc. (MGPI) added Joe Wetter and Curtis Kipple to the company’s engineering staff, the former as process engineer and the latter as automation and controls engineer. MGPI also added Adam Bremer as an applications technologist. 
  • Cognis honored the commercial success of Vegapure, a plant sterol ester for lowering blood cholesterol, by giving its internal Innovation Award 2007 to the development team responsible for the product.
  • Sargento Foods Inc. promoted five key members of the Sargento family: Sue Peterson to vice president of Information Technology; Mike McEvoy to vice president of Portionables Integration; Chip Schuman to vice president of Marketing--Consumer Products Division; Mark Gumm to vice president of sales--Consumer Products Division (CPD); and Mike Sokol to vice president of sales--CPD.
  • David Michael & Co. added Jennifer Argabright to its accounting department as an accounting assistant; Danielle Durso as the company’s marketing coordinator; Vicki Petroski as planning specialist for the company's planning department; Paulina Martinez as applications manager for David Michael de Mexico, S.A. de C.V.; and promoted Lynn Nowakowski to quality control lab administrator, Kathy Montagna to planning supervisor and Han Yajun to key account manager at David Michael (Beijing) Flavor Co. Ltd.
  • The more sugary soft drinks, fruit juices and fruit men consume, the more likely they are to have gout, say researchers with the University of British Columbia and Harvard University.
  • Burke Corporation announced Robert (Bob) Darling has been named Northwest regional sales manager and will be based in Seattle. 
  • Takasago’s Global Management Team announced that Takasago Flavors, in partnership with Peace River Citrus Products Inc., will open its Takasago Citrus Center in Florida in the spring of 2008.
  • Symrise Inc. appointed The Ingredient Company as its distributor for the company’s Flavor and Nutrition Division’s products.
  • Diana Naturals hired Brian Stagg as business development manager for its North American nutraceuticals business.
  • Fortitech Inc. appointed AB Mauri, a new operating division of Associated British Foods plc (ABF), as distributor to a number of African countries. 
  • Pharmline Inc. will restart its operations in Shanghai, China, effective April 1, 2008.
  • D.H. Litter Company Inc. named Joseph R. Sheehy as account manager.
  • Frutarom USA Inc. expanded its New Jersey facility through the addition of 3,000sq ft of new flavor development laboratories.