Africa Inspires
The fast-moving beverage market will soon have an exciting new concept. African Inspirations are African-inspired liqueurs from Symrise. The company focuses its energies on product concepts that underscore the long-term mega-trends of health, indulgence and convenience. Its African Inspirations series includes liqueurs, flavored vodkas, beer mixers and ciders--all with mystical and exotic fruits and spices. The claim that these products are natural is based on the high-quality extracts and distillates used, which are obtained from native raw materials. One of the highlights of the series is Mystical Africa, a premium cacao liqueur characterized by a delicate blend of cacao from the Ivory Coast and typical African spices such as cardamom. Also featured in Symrise’s new line of products are Superfruit-infused, near-water drinks and a line of non-alcoholic, organic beverages. Symrise, www.symrise.com

Beautiful 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 in meat- or poultry-based applications. By reducing cook times and temperatures, Easy-Brown also helps improve cook yield and can be done by spraying, tumbling or glazing. It can be added to a variety of vegetables that can be cooked in an oven, kettle or retort to produce a traditional, caramelized color and flavor in much shorter cooking times. In vegetable applications, Easy-Brown systems help to increase freeze/thaw stability, reduce cook time and shrinkage, and improve texture. In baked goods applications, Easy-Brown produces a consistent, brown color with glossy sheen, prevents moisture migration and can be used to replace liquid egg washes. Advanced Food Systems, 800-787-3067, www.afsnj.com

The Cheese Generation
A Wisconsin dairy announces the introduction of a new line of gourmet, probiotic-fortified cheese and cheese sticks. The growing body of evidence demonstrating the benefits of probiotics in a wide variety of health conditions and growing consumer interest inspired next Generation Organic Dairy’s new line of probiotic cheeses. Six varieties (Colby, Cheddar, Parsley Cheddar, Garlic Parsley Cheddar, Caribbean Cheddar and Cilantro Roasted Garlic Cheddar) come packaged in eight 6oz packs, six individually wrapped 1oz sticks or single sticks. The probiotic ingredient, GanedenBC30, is a strain of <I>Bacillus coagulans</I> and is added after the cheese curd has formed and after the whey has been drained. GanedenBC30 probiotic is said to overcome the shortcomings of other commonly used probiotics, in that it easily withstands industrial food manufacturing, extreme temperatures and product shelflife. Additionally, GanedenBC30 can grow in both the small and large intestines, which is important in carbohydrate digestion. Ganeden Biotech Inc., 440-229-5200, www.ganedenbiotech.com

Sugar-free Candy Mountain
A leading manufacturer of carbohydrates derived from pure beet sugar welcomes the results of the latest candy market data from AC Nielsen’s Euromonitor, which reveal a worldwide increase in the consumption of sugar-free candies. According to Euromonitor, sales of sugarless sweets have risen by 18% in the U.K., bringing the sugar-free market to 11%. France has seen an increase of 11%, increasing the total market share to 35%, while sales of sugared equivalents fell by 5%. Of all countries surveyed, Spain now has the largest sugar-free market, with 50% of candies sold containing no sugar. BENEO-Palatinit believes the results reflect the global trend of consumers increasingly opting for healthier products amid fears about obesity-related problems. In addition, the company predicts growing demands for “next generation” candy--confectionery with additional health benefits for physical and mental well-being, www.beneo-palatinit.com

Striking Oil
A line expansion of dietary supplement products will soon be available. Enzymotec announced the extension of its line with Crill™, part of a wide line of phospholipids offered by the company. The company states that Crill is richer in DHA than krill oil and will be offered at an attractive price. It is also claimed to have a better delivery system than krill oil. Enzymotec is a developer and manufacturer of innovative, lipid-based biofunctional ingredients for dietary supplements, clinical nutrition and advanced infant nutrition. Key offerings include the Sharp•PS® line of products--phosphatidylserine-based ingredients for cognitive improvement; InFat®--structured fat for infant formulas; Krill Oil+™; and CardiaBeat®. Enzymotec Ltd., +972-4-654-5112, www.enzymotec.com

Generation Next
A next-generation emulsifier is shown to be effective in difficult oils. TIC Pretested® TICAmulsion® A-2010 is a multi-purpose form of modified gum acacia that has superior powers, according to the company. Thanks to TIC Gums’ patented technology, TICAmulsion A-2010 keeps challengers at bay, when stabilizing typically unstable emulsions, like those with high oils (more than 20%). When used in high oil-load beverage emulsions, it has been shown to maintain stability over time, compared to modified food starch and traditional gum Arabic, the company says. Using TICAmulsion A-2010 reduces problems like flocculation, coalescence and creaming that commonly are associated with high oil emulsions--all without the buildup of significant viscosity. TIC Gums, 800-899-3953, www.ticgums.com

Rice Goes with the Flow
A new, non-allergenic, gluten-free organic brown rice flour is now available. Remyflo C0200T, from A&B Ingredients, is particularly well-suited for such applications as special diets and baby foods; snacks and breakfast cereals; bakery products; pancake mixes; soups and sauces; and dairy desserts. Remyflo C0200T, manufactured by Beneo Remy, is produced by grinding and sieving clean, organic whole brown rice in hygienic conditions, without the use of irradiation. The new organic brown rice flour is stabilized through a proprietary process that reduces lipase activity, without affecting the nutritional value of the flour. Remyflo C0200T is available as a standard grade and pre-gelatinized (PREL). The FDA has approved the whole-grain health claim for brown rice flour, recognizing it as a 100% whole grain. A&B Ingredients, 973-227-1390, www.abingredients.com

Organic Future
U.S. sales of organic food and beverages are expected to reach $23 billion in 2008, according to the Organic Trade Association, making this sector an important area of growth in the food industry. FutureCeuticals Inc. announces the expansion of its organic functional food and nutraceutical ingredients line, in response to industry trends. The company offers quality organic versions of many of its natural fruit, vegetable and grain powders. Recent additions include items in the Trim line of dispersible grain products and the Vita line of standardized fruit powders. The company plans continued expansion of its organic line in the future, by offering a wider range of fruits and vegetables with standardized phytochemical actives. FutureCeuticals Inc., 815-472-6853, www.futureceuticals.com

Low or No-egg Baked Goods

Replace eggs, improve texture, increase uniformity and add pliability in baked goods, custards and doughs with a new, all-natural egg replacement. Coyote Brand® Baker’s 2 Egg Replacer, from Gum Technology, was specifically designed to replace up to 100% of eggs in baked goods, such as muffins and cakes, while maintaining a desirable texture and appearance. A similar product, Coyote Brand Baker’s Egg Replacer, replaces up to 50% of eggs in baked goods. Coyote Brand Baker’s 2 Egg Replacer is an all-natural blend of sugarcane fiber, xanthan and guar gums.

To use a starter formula for low- or no-egg coffee cake muffins (shown here), first, calculate the weight of the egg in the formula and determine how much must be replaced. Use Coyote Brand® Baker’s 2 Egg Replacer at 20% of the weight of the egg removed. Dry blend the Coyote Brand® Baker’s 2 Egg Replacer into the flour mixture. Add water to make up the 80% of the replaced egg weight remaining. Make up the difference in weight with additional water. Use standard muffin or cake mixing methods.

                                                                                                                                                                                                                                          

Muffin Ingredients:	Control	50%	100%
All-purpose flour	35.25	35.25	35.25
Sugar, granulated	22.00	22.00	22.00
2% milk	15.50	15.50	15.50
Vegetable oil	12.25	12.25	12.25
Eggs	13.50	6.75	0.00
Salt	0.25	0.25	0.25
Baking soda	0.25	0.25	0.25
Baking powder	0.25	0.25	0.25
Cinnamon	0.25	0.25	0.25
Vanilla extract	0.50	0.50	0.50
Water	0.00	6.50	11.00
Coyote Brand® Baker’s Egg Replacer	0.00	0.25	0.00
Coyote Brand® Baker’s 2 Egg Replacer	0.00	0.00	2.50

      

                              

Muffin Procedure:
1. Dry blend the all-purpose flour, baking soda, baking powder, salt, cinnamon and Coyote Brand Baker’s 2 Egg Replacer.
2. Using a paddle attachment, mix the milk, vegetable oil, eggs and water.
3. Add the dry blend into the wet ingredients. Mix on low, periodically scraping down the sides until all of the dry ingredients have been incorporated and the batter is smooth.
4. Pour into prepared pans and top with crumble topping. Bake, in an oven preheated to 350°F, for 20-30 minutes. Bake time will depend on muffin size.

Topping Procedure:
1. Combine oats, flour, sugar and Coyote Brand Gum Arabic S Spray Dried.
2. Stir in the oil, mixing until all of the dries are moistened.
Gum Technology Corporation, 800-369-4867, www.gumtech.com

Crumble Topping:	%
Rolled oats	52.75
Granulated sugar	20.50
Vegetable oil	15.75
All-purpose flour	10.50
Coyote Brand® Gum Arabic S Spray Dried	0.50

IN BOX

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

* Takasago announced the reorganization of its U.S. flavor marketing team: Maria Carluzzo, marketing manager with a focus on the beverage and savory markets; Sue Harrison, marketing manager with a focus on confections and oral care; and Alex DeAngelis, marketing administrator, supporting all segments and marketing responsibilities.
* D.D. Williamson hired Greg Kreder as product development scientist for its support center in Louisville.
* Symrise acquired a 20% stake in the biotechnology company Therapeutic Peptides Inc.
* Kayem Foods Inc. appointed Ralph O. Smith president and chief executive officer, replacing Ray Monkiewicz, who has been named chairman of the company’s board of directors after 21 years as Kayem’s top executive.
* BENEO-Orafti is encouraging manufacturers to include its Orafti inulin and oligofructose into a wider range of applications, such as fish- and meat-based products, including the first prebiotic fish launch and a range of turkey grill products in Spain. These will include oligofructose to help promote digestive health.
* RFI Ingredients received organic certification from Midwest Organic Services Association (MOSA) for its new manufacturing facility located at its corporate headquarters in Blauvelt, N.Y.  
* Continental Mills acquired the Albers branded Cornmeal and Grits business from Nestle USA Inc.
* Osem Group acquired Tribe Mediterranean Foods. Tribe’s operations in North America will be incorporated into Osem’s Prepared Food division, headed by Omri Lotan.
* Daiichi Fine Chemical Co. Ltd. will appoint Kyowa Hakko U.S.A. Inc. as the exclusive distributor of its vitamins and other fine chemical products in North America, effective January 1, 2009.
* Shuster Laboratories Inc. will change its name to STR as of January 1, 2009.  
* Land O’Lakes Ingredient Solutions hired Denny Sullivan as national account sales director.