Masking Perfection

Food, beverage and pharmaceutical manufacturers looking to hide unpleasant off-tastes associated with functional and active ingredients need look no further. Symrise Flavors’ SymLife Mask® is a new series of flavor-masking solutions that come under the Get Active category of Symrise’s Taste for Life® branding platform. They have been effective in overcoming bitter, burning, astringent, chalky, salty, metallic tastes and a host of other off-flavors and off-notes. They can be used for caffeine, green tea, calcium, solvents, soy, sweeteners and other problem ingredients. They can be made to be completely neutral in taste or incorporated into flavors. Symrise, 201-462-2389, www.symrise.com

The Tastes in Chicago

A flavor and fragrance company held its first annual flavor event on Friday, May 16, in Chicago. Bell Flavors & Fragrances’ Flavorology event consisted of two parts: new Bell flavors and technologies for the food and beverage industries and a Chef Challenge, in which five industry-renowned chefs competed for the best new menu concept. The diverse attendees represented foodservice and consumer packaging companies. Some of the hot, new flavors showcased at the event included pepperdew flavor from South Africa and purple corn flavor from Peru. Bell Flavors & Fragrances Inc., 800-323-4387, www.bellff.com

More Cheese, Please

A ready-to-use, liquid suspension of natamycin for cheese preservation is now available. DSM introduces Delvocid®XT3, an extension of its highly successful Delvocid XT1 line of products. Delvocid XT3 is based on several DSM patents and pending patents. It provides peace of mind for cheese manufacturers in North America, by offering an easy-to-use product that is stable up to seven months. Delvocid XT3 is microbially stable without using high concentrations of salt, which can cause severe damage to cheese processing equipment. DSM Food Specialties, 973-257-8321, www.dsm-foodspecialties.com

Weight Loss and Lower GI

A recent, human clinical trial shows a weight-management solution considerably reduces postprandial glycemia in a dose-dependent manner and resulted in a lower glycemic index (GI). Prolibra® weight-management solution, from Glanbia Nutritionals, was given to participants, who experienced a statistically significant reduction of up to 37.8 GI units when Prolibra was added to a liquid meal consisting of 50g of glucose. The research, conducted by Glycemic Index Laboratories, has implications for companies looking to introduce healthy weight-management products that feature science-based GI-reduction claims. Glanbia Nutritionals Inc., 608-329-2800, www.glanbianutritionals.com

How Sweet It Is

Consumers have long demanded a natural, zero-calorie way to sweeten foods and beverages. In response, Cargill introduces TRUVIA™ natural sweetener, a breakthrough new ingredient that has applications across food, beverage and tabletop products. TRUVIA is great-tasting, has zero calories and is made from rebiana, the best-tasting part of the stevia leaf. This sweetener will provide consumers with a new, natural way to reduce calories in their diets, while still enjoying sweet-tasting foods and beverages. For more information, visit www.allabotrebiana.com or www.TRUVIA.com . Cargill, 952-742-4057, www.cargill.com

Classy Caramel

A world leader in caramel color recently announced the introduction of a new caramel color to the North American marketplace. Caramel Color 570, by D.D.Williamson, measures 35% higher in color intensity than its best-selling Class One liquid caramel. It is the darkest Class One, or plain, liquid caramel color in the company’s global portfolio. Applications for Caramel Color 570 include flavors, cooked meat/poultry, breakfast cereals, bakery/dessert toppings and other food applications. At this year’s IFT in New Orleans, the company featured peachberry and mango iced teas and cookies containing natural colorants. D.D.Williamson, 800-227-2635, www.caramel.com  

Ease of Browning

A new line of ingredient systems has been developed to deliver roasted flavor, appealing caramel color and a variety of other benefits in meats, vegetables and baked goods. Advanced Food Systems’ Easy-Brown™ accelerates browning and provides a caramelized color and rich flavor. By reducing the cook times and temperatures, Easy-Brown also helps to improve cook yield. This application can be done by spraying, tumbling or glazing. In vegetable applications, Easy-Brown systems help to increase freeze/thaw stability, reduce cook time and shrinkage, as well as improve texture. In baked goods applications, multifunctional Easy-Brown systems produce a consistent, brown color with glossy sheen, prevent moisture migration and can be used to replace liquid egg washes. All are delivered in powder form and are easy to use. Advanced Food Systems, 800-787-3067, www.afsnj.com

Healthy Hearts

Heart disease is the leading cause of death in the U.S. A new study on InterHealth’s ChromeMate® shows that it can reduce blood pressure through its effects on a hormone system that regulates long-term blood pressure. These findings are especially important to those with diabetes, since cardiovascular disease is so closely associated with that condition. ChromeMate has also been shown to be highly effective in helping to maintain healthy blood sugar levels and body weight. ChromeMate (generically known as niacin-bound chromium, chromium nicotinate or chromium polynicotinate) is a patented, oxygen-coordinated, chromium complex that plays an important role in proper insulin function, maintenance of healthy blood sugar and cholesterol levels, normal energy production and the promotion of healthy body weight. Interhealth Nutraceuticals Inc., 800-783-4636, www.interhealthusa.com

Oil's Well That Ends Well

The demand for high-quality krill oil is surging, and one company has expanded its capacity further to meet market expectations. Enzymotec’s new grade of krill oil has modified phospholipids and omega-3 content, but has a significantly lower price, making it more suitable to other market segments. This ingredient will be offered in addition to their commercial, high-grade krill oil. Enzymotec is a developer and manufacturer of innovative, lipid-based biofunctional ingredients for dietary supplements, functional foods, clinical nutrition and advanced infant nutrition. Enzymotec LTD, +972 4 654 5112, www.enzymotec.com

Gellin' at IFT

The world’s leading manufacturer of gelatine and collagen hydrolysate will showcase novel products promoting weight management and mobility at this year’s IFT. GELITA offers key solutions to replace sugar and fat, without compromising taste, texture and other physical and sensorial properties for a host of confectionery, dairy, bar and nutraceutical applications. GELITA’s natural collagenous products are fat-free, sugar-free, gluten-free, preservative-free and cholesterol-free. They are easily digestible and suitable for use in organic products. Visitors to IFT learned more about GELITA’s creative solutions and how they can contribute to a successful product range. GELITA USA Inc., 712-943-1692, www.GELITA.com

Summer Lemonade and Much More

A maker of super-premium, eco-friendly juice has announced two new flavors. Noble Juice introduces Blood Orange Juice and Tangerine Cranberry, as well as re-introducing their summer favorite, Organic Lemonade. The entire Noble Juice line is available in plant-based, compostable packaging—no petroleum-based plastic is used. Noble Juice is the first juice company to bring this eco-savvy technology to consumers across the country. Noble Juice, www.noblejuice.com 

How Sweet

Consumer preference for all-natural sugar in their beverages is a driving trend in the beverage industry. According to The Sugar Association, the beverage industry is listening to consumers and sweetening their beverages with all-natural sugar. The U.S. Department of Agriculture’s Economic Research Service recently reported that sugar deliveries to the beverage industry were up 36.8% in 2007, and January-February 2008 deliveries are ahead of 2007 by 29.2%. The Sugar Association, 202-785-1122, ext.19, www.sugar.org

Calcium Fortification

Now, food developers can add great cheese flavor and significant levels of calcium to wet and dry ingredient systems, without the chalky mouthfeel often associated with calcium fortification. Through a new, patented approach, Land O’Lakes Ingredient Solutions’ calcium-fortified cheese powders make it possible for food manufacturers to make label claims such as “a good source of calcium,” depending on the application and the level of added calcium. By adding these calcium-fortified ingredients to products such as sauces, dips, chips and crackers, it is now possible to offer consumers new opportunities to increase the calcium in their diets, while enjoying their favorite foods. Land O’Lakes Ingredient Solutions, 203-283-9511, www.landolakesingredientsolutions.com

Get the Blues

USDA’s database of antioxidant values for various foods places blueberry juice at the top of the list among more than a dozen juices tested — including pomegranate, apple, prune, cranberry and Concord grape. Using the Oxygen Radical Absorption Capacity (ORAC) testing procedure, the gold standard of antioxidant measures for detecting the free-radical scavenging ability of foods, blueberry juice had the highest ORAC score of 2,906umol TE/100g. While the recent USDA data collection did not specifically list ORAC results for wild blueberries or wild blueberry juice vs. just blueberries, previous USDA tests have shown wild blueberries outperform more than 20 other fruits in the ORAC test. Wild Blueberry Association of North America, www.wildblueberries.com

Going to Health

Consumers are changing their attitudes toward health and the relationship of health to foodservice offerings. Calorie consumption remains high; more consumers are interested in convenient, yet healthy foods; and those consumers are turning to restaurants to solve that convenience need, but are expecting healthiness while dining outside the home. According to Dow AgroSciences, by 2015, at the current rate of weight gain, 75% of U.S. adults will be overweight, while 41% will be obese. Americans do appear to be aware of the potential problem: three in four adults (and three in four teens) say they are trying to eat healthier in restaurants. To address this need somewhat, Dow AgroSciences has introduced Omega-9 Canola and Sunflower Oils. More than 70 major North American restaurant chains (Hardee’s, Taco Bell and Darden Group among them) have converted to the product, which offers a low level of saturated fat and no trans fat. In addition, it promises up to 50% greater oxidative stability, >70% oleic content, ≤3% linolenic content and a clean taste profile. Furthermore, its long fry life makes the oil cost-effective when compared to alternatives. Dow AgroSciences explains that the oil reduces “bad fat” content by up to 80%: fries cooked in the Omega-9 Canola Oil have 1.8g of saturated fat and 0.25g of trans fat. Those cooked in partially hydrogenated soybean oil have 7g of saturated fat and 5g of trans fat. Dow AgroSciences, www.dowagro.com

An Apple a Day

A new study shows that apples and apple juice are playing in the same health league as the often-touted purple grapes and grape juice. The research was published in the April 2008 issue of Molecular Nutrition and Food Research. The European research team found apples have similar cardiovascular protective properties to grapes. The researchers also observed that processing the fruit into juice has the potential to increase the bioavailability of the naturally occurring compounds and antioxidants found in the whole fruit. Tree Top Inc., 800-367-6571, www.treetop.com

The ABCs of Good Health

An independent, non-profit research and education organization is dedicated to providing reliable information to consumers, healthcare practitioners, researchers, industry and the media. The American Botanical Council (ABC) is passionate about helping people live healthier lives through the responsible use of herbs/medicinal plants. Their vision is to help the public make educated choices about herbal medicine as an accepted part of healthcare. ABC works through its Media Education program to respond to inaccuracies and misrepresentations in the media and provide proactive, science-based information about herbal medicine. The organization also provides an internship program for students of pharmacy and dietetics, as well as other training and certification programs. American Botanical Council, 512-926-4900, www.herbalgram.org

Apple Pectin and Insulin Resistance

Researchers from the University Complutense and the Hospital Central de la Defensa (CDEAS) in Madrid, and the biotechnology company Natraceutical in Valencia, evaluated the effects of a highly methoxylated apple pectin (HMAP) on the cardiometabolic alterations that characterize the human metabolic syndrome. For the study, three groups of 10 female Zucker fatty rats were fed a standard diet, a diet with 10% HMAP or a diet with 10% β-glucan (a fiber known for its hypocholesterolemic properties). The HMAP-enriched diet showed a more beneficial effect on body weight, on the lipid profile and on glucose metabolism than the (β)-glucan-enriched diet. Natraceutical Group, Valencia, Spain, +34 961 920 851, www.natraceuticalgroup.com

Ancient Grains Go Modern

A new technology delivers ancient grain nutrition in a formulation-friendly, powdered blend. FutureCeuticals Inc. introduces AncienTrim, which they claim overcomes the well-known formulation challenges of traditional grains, due to a patented production process developed by the USDA, in cooperation with FutureCeuticals. The process creates a dispersible, hydrophilic powder rich in ancient grains’ amino acids and heart-healthy fiber that incorporates easily into soups, pasta, beverages and more. FutureCeuticals Inc., 888-452-6853, ext.29, www.futureceuticals.com

Key Probiotic Strains

A probiotic strain has been developed in a microencapsulated form. Institut Rossell-Lallemand and Lal’Food, both part of the Lallemand Group’s Nutrition and Health division, announced the use of their Lactobacillus casei Rossell-215. The use of patented, proprietary Probiocap™ technology, which protects live bacteria from physical and chemical attacks (stomach acidity, heat stress, compression), helps broaden the potential applications of this probiotic strain, both in dietary supplement and food products. Lactobacillus Rosell-215 is the fourth key probiotic strain in Lallemand’s portfolio to be available in microencapsulated form. Other strains include ,I>Lactobacillus Rosell-52, Lactobacillus Rosell-11 and Bifidobacterium Rosell-175. Lal’Food, Europe, +33 (0) 5 62 74 555, www.lalemand.com , Institut Rosell-Lallemand, Canada, +41 (0) 21 806 3885, www.institut-rosell.com

Nuts to It

A new meal and flour for use in the bakery, confectionery, health and snack food industries is now available. Hughson Nut Inc. offers Natural Almond Meal and Flour -- the flour is stone-ground and the meal can be screened to buyers’ specifications. Many diet and health professionals are now recommending almond flour and meal as a substitute or supplement. Applications include snack bars, cereal, cookies, low-carb tortillas, coatings and more. Natural Almond Flour and Meal adds nut flavor to products, while enhancing the nutritional profile. Hughson Nut Inc., 209-883-0403, www.hughsonnut.com

Custom-made Flavors

A new flavor line targets specific demographic groups. Agilex Flavors Division is launching its Flavor Focus Collections, which will target the energy drink market, before branching out into other drink segments. By understanding the specifics of targeted markets, they can assist their customers in giving them the flavors they want. The company’s flavor chemists can develop customer-specific flavors based on which demographic is buying their product. Agilex Flavors and Fragrances, 201-236-8150, www.agilexfandf.com

Obtaining helpful advice on how to overcome specific formulation challenges can be a major challenge in itself. On October 20-22, 2008, in Itasca, Ill., (near O’Hare airport), Prepared Foods will hold its annual event, R&D Applications Seminar-CHICAGO. Over 70 generic presentations are scheduled on topics such as flavors and flavor enhancement, the nature and use of coloring materials, proteins, dietary fiber and other health-providing ingredients. Specific applications discussed will include gluten-free products, frozen desserts, beverages, dairy foods, breakfast cereals, and snack bars and spreads, to mention a few. Lessons on product development optimization, as well as analytical techniques, also will be presented. ( www.PreparedFoods.com .)