Land of the Fat-free

To meet the growing need for foods with no trans fats, an ingredient company has remade a well-known favorite. Land O’Lakes Ingredient Solutions’ Cheddease® Cheese Powders have been reformulated to eliminate partially hydrogenated oils (PHOs). In trans fat-free Cheddease products, high-oleic canola oil is used to replace PHOs, due to its clean taste and mouthfeel, and it is compatible with the organoleptic qualities of dairy ingredients. This provides excellent shelf stability and is perceived as healthy by consumers. Land O’ Lakes Ingredient Solutions, www.landolakesingredientsolutions.com

New Barley Claim

A barley beta concentrate has now received an FDA health claim. Cargill’s Barliv™ barley betafiber, manufactured using a patent-pending process, meets FDA claim requirements for soluble fiber. The claim, “Soluble fiber from certain foods and risk of coronary heart disease,” has been amended to now include Cargill’s high barley beta glucan content--Barliv barley betafiber. This is the only barley beta concentrate that qualifies for this claim, notes the supplier, due to its high concentration and low molecular weight. For more information, visit www.cargillhft.com. Cargill, www.cargill.com

Technical Solution for High Fiber

An all-natural, GMO-free, highly functional source of dietary fiber is obtained from Acacia tree exudate. FIBERGUM also provides a large number of technical functionalities in food applications. For example, it has low hygroscopicity, which means it resists caking and stickiness. It has high solubility, making it is easily dispersible at room temperature. Its low viscosity means it can be incorporated at high levels, without modifying texture. For example, it has less than 60-130cps when used as 25% at 20°C. It is extremely resistant to both heat treatments and low-pH conditions. Additionally, binding and lubricating properties, film-forming properties and its ability to retain water can improve the shelflife and processing parameters of a variety of applications. Colloides Naturels Inc., information@cniworld.com, 800-872-1850, www.cniworld.com

Reduced Starch Absorption

At Natural Products Expo West, NOW Foods introduced a consumer product, Gluten-Free Baking Mix, with the ingredient StarchLite™ from Pharmachem Laboratories. StarchLite, known as Phase 2 Carb Controller® in the supplement industry, is a standardized extract of the white bean (Phaseolus vulgaris) that may reduce the enzymatic digestion of dietary starches and play a role in regulating blood glucose levels that are already within normal limits. In 2007, the ingredient received two FDA-permitted structure/function claims, as follows: “May assist in weight control, when used in conjunction with a sensible diet and exercise program”; and, “May reduce the enzymatic digestion of dietary starches.” Pharmachem Laboratories Inc., 800-526-0609, www.phase2info.com

A Lunar Celebration

Food is the essence of every celebration, but perhaps nothing surpasses the breadth of culinary delicacies prepared for Lunar New Year (2008—the year of the rat). Lee Kum Kee’s wide array of high-quality sauces and condiments will serve all cooking needs and help pass holiday traditions to younger generations. Lee Kum Kee (USA) Inc., SVC@LKKUSA.com

Get the Blues

A new, naturally derived blue colorant is now available. D.D. Williamson has developed the colorant, created by its strategic partner, colorMaker Inc. The colorant is available in a liquid or powdered form and enables food product developers to obtain a shelf-stable, natural blue hue at a lower pH than the conventional anthocyanin colorants. This innovation will increase the range of foods that can be formulated with a natural (non-synthetic) blue colorant. D.D. Williamson Inc., 502-895-2438, campbell.barnum@ddwmson.com,

www.naturalcolors.com or www.colormaker.com

Better Batter and Breading

New flavorings for battered and breaded proteins and companion sauces are being offered from a leading food ingredient producer. Wixon Inc. has developed new flavor profiles to meet food producers’ demands for easy-to-fix appetizers that also provide the hot, smoky, spicy and savory tastes consumers crave. These innovative and flavorful battered and breaded options can be incorporated with proteins—especially sausage, bratwurst and chicken. New sweet and savory coatings developed by Wixon’s Protein Applications lab include Jambalaya, Sauteed Onion, Grilled Onion, Italian and Smoky Chipotlé. Wixon Inc., 414-769-3000, www.wixon.com

In the Mint

Two new mint alternatives are designed to address the sharp rise in mint oil prices. A.M. Todd Company’s two new product families, North American Mint Oil Blends and Global Mint Oil Blends, are under its EleMints brand and come from a 40-year tradition of plant science research. The North American Mint Oil Blends are proprietary combinations of Mentha piperitaMentha canadensis, both of which are grown in North America and which exhibit odor and flavor profiles typical to peppermint. The Global Mint Oil Blends offer quality, cost-effective peppermint profiles to companies that are not exclusively focused on North American varieties. A.M. Todd Company, 269-216-2613, www.amtodd.com

More Than a Bowl of Cherries

Available year-round as a frozen or dried fruit or juice, tart cherries represent a true blend of functionality and taste. Tart cherries are rich in antioxidants and other compounds offering numerous health benefits. Tart cherries are great in snacks (trail mixes, salsas, granolas); salads; breakfast items (pancakes, scones, yogurts, cereals, oatmeal, muffins, breads); beverages (smoothies, cocktails); and traditional desserts (cookies, pies, cakes). Cherry Marketing Institute, www.choosecherries.com 

Sweet and Savory Top Ten

A leading flavor manufacturer has announced its “2008 Top Ten Flavors” list. Bell Flavors and Fragrances’ list reflects in-depth analysis from tracking samples, trend scouting and tracking flavor trends. The top 10 flavors in the “Sweet Flavors” category are: mango, açai, lychee, pomegranate, mint, blueberry, verbena, goji, noni and guarana. The “Savory Flavors” include: achiote, sofrito, ras-al-hanout, tandoori, tea-smoked, chermoula, sumac, kaffir lime, pandan and tamarind. Bell Flavors and Fragrances, 847-291-8358, kgutierrez@bellff.com, www.bellff.com

Marinade on Demand Package

Food manufacturers have a new way to package marinated meats for the convenience of their foodservice customers. The Marinade on Demand package combines marinade and fresh meat in a single package, though they remain in separate pockets. This allows the use of marinade ingredients such as acids, alcohols and fruit juices that cannot be used in pre-marinated meats, because they can affect product texture and flavor over time. A foodservice operator can simply squeeze the marinade pocket to break the seal between the two pockets, transferring the marinade to the meat. Sealed Air’s Cryovac® Food Solutions, 800-845-3456, www.cryovac.com

Making Natural Products Sweeter

Although there is no legal definition of the term “natural” in either the U.S. or the E.U., it is one of the most popular claims carried by new products. As of February 15, 2008, erythritol, a polyol offered by Jungbunzlauer, is approved in all European countries for use in food products as a sweetener. This, along with lower calories (2.4Kcal/g), makes it useful in reduced-sugar formulations. A unique characteristic of erythritol is in how it is produced. Rather than using catalytic hydrogenation, erythritol is a fermentation product. Thus, erythritol steps away from chemical manufacturing towards a biological processing, which means it can be considered a “natural” ingredient. With attributes like high digestive tolerance, a low Glycemic Index and a clean, sweet taste, erythritol will be a popular sweetener in natural products. Jungbunzlauer Inc., tom.west@jungbunzlauer.com, 800-828-0062, www.jungbunzlauer.com

Less Salt, Same Flavor

Sodium reductions of up to 50%, without sacrificing flavor impact, are made possible by a new line of salt replacers and salt substitutes. Advanced Food Systems’ Salt Replacer T#16 and Sea Salt Replacer T#2 are made with natural flavors, are allergen-free and specially formulated to provide a clean flavor and minimize the bitterness that is common to many salt replacers. For labeling purposes, Sea Salt Replacer T#2 contains a small amount of sea salt, but contains 50% less sodium. Advanced Food Systems, 800-787-3067, www.afsnj.com

Zesty Tomato Sauce Starter Formula
Ingredients    %
Tomato puree    90.250Olive oil        4.500Granulated sugar    2.250Salt    1.000Onion powder    0.750Garlic powder    0.500Coyote® brand Stabilizer XAC-0810    0.250Dried basil    0.200Dried oregano    0.200Tabasco® brand pepper sauce    0.075Black pepper    0.025Source: Gum Technology Corporation

Procedure:1. Combine tomato puree, olive oil and Tabasco® pepper sauce in a jacketed steam kettle with a scraped surface agitator.
2. Dry blend the granulated sugar, onion powder, garlic powder, Coyote® Stabilizer XAC-0810, dried basil, dried oregano, salt and pepper.
3. Slowly mix the dry blend into the tomato puree.
4. Heat the mixture slowly in the kettle until it reaches 190°F.
5. Reduce heat and hold the sauce at approximately 165°F until flavors are fully developed (at least one hour).

Stabilizer for Cold Systems

A new stabilizer for sauces, soups and emulsions, Coyote  Stabilizer XAC-0810 is developed specifically to replace gum tragacanth. It is a cold-soluble system that can be used in low-pH and high-solid applications. It can be used in baked goods, beverages, salad dressings and retorted products. In frozen products, it will reduce ice crystal growth and help prevent syneresis. Gum Technology Corporation, 800-369-4867, jwilt@gumtech.com, www.gumtech.com

SIDEBAR

  • 1 Texas Red Grapefruit, peeled, sectioned and chopped
  • 1 large Texas Orange, peeled, sectioned and chopped
  • 1 medium tomato
  • 1 cup diced green, red and yellow bell pepper (use a mixture of all three peppers for best color contrast)
  • 1 jalapeño pepper, seeded and minced
  • 3 tablespoons chopped red onion
  • 1 tablespoon chopped fresh cilantro
  • 1½ teaspoons sugar
  • ¼ teaspoon salt

    Procedure:
    Mix grapefruit, orange, peppers, onion, cilantro and seasonings. Seed and chop the tomato. Combine all the salsa ingredients in a medium-sized mixing bowl. Drain juice before serving. Makes about 2 cups. Excellent when served on top of grilled fish or chicken!

    Nutrition per cup: calories-130; fat-0.5g; cholesterol-0mg; sodium-300mg; carbohydrates-33g; protein-3g

    Sweet SalsaGrapefruit can be a great addition to a salsa recipe. TexaSweet Citrus Marketing Inc. has many recipes on its website, including a Texas Citrus Salsa that utilizes both Texas grapefruits and oranges. The addition of tomato; green, red and yellow bell peppers; cilantro; red onion; and jalapeño pepper rounds out the flavor explosion. It is also a low-fat, no-cholesterol condiment. TexaSweet Citrus Marketing Inc., http://texasweet.com
    Source: TexaSweet Citrus Marketing Inc.