Products -- June 2009
Goji berries contain a broad spectrum of antioxidant carotenoids, including beta-carotene. They also have one of the highest ORAC ratings of any fruit, according to Tufts University researchers. Encore Fruit Marketing offers a full selection of goji berry ingredients made from fresh or dried goji berry purees, including puree concentrates, juices and juice concentrates, goji powders and more. Researchers have found the sugars that make goji berries sweet also reduce insulin resistance. They contain protein, 21 trace minerals, essential fatty acids and B-complex vitamins, 19 amino acids and vitamin C. Encore Fruit Marketing Inc., 360-647-6050, www.encorefruit.com
FEMA 100: A Century of Great Taste follows the history of the Flavor and Extract Manufacturers Association of the U.S. from 1909-2009. The book outlines the developments in flavors and extracts, changes in U.S. tastes, developments in technology, and the challenges in regulation and legislation that impacted FEMA and its members during those years. It also includes individual histories and personal stories of many of FEMA’s companies. Whether one works in the flavoring industry, is studying food science or even just interested in the development of the science and technology of food, this is one book to add to the bookshelf. To view and/or purchase this book, go to: www.PreparedFoods.com/fema100.
One producer of chemical leavening systems for commercial bakeries has a new product line. Clabber Girl’s InnovaPhase™ brand uses a proven system of encapsulated technology. The line includes InnovaBake™, an encapsulated leavening system with a precision control capability; InnovaYield™, a specially formulated dough conditioner for use with frozen batters and dough; and InnovaFresh™, a preserving system that controls chemical reactions in order to lower moisture absorption and extend shelflife. Clabber Girl, 812-232-9446, www.clabbergirl.com
A Salt Reduction Assist
Salt was once used as currency and considered a sign of wealth. Today, concerns over salt intake have manufacturers facing the challenge of reducing sodium in their products, while retaining consumer acceptance and replicating the functionality of salt. Ogawa Flavor and Fragrances offers a series of functional ingredients that allow product developers to reduce salt by up to 50%, while keeping its flavor enhancement properties. Salt Taste Improvers are compatible with snack applications, soups and sauces (with or without meat). The ingredients counteract the undesirable characteristics of other materials used in the absence of salt. They are natural flavors made from GRAS-approved botanical extracts and are highly stable and effective in small amounts. Ogawa Flavors and Fragrances, 510-233-0636, www.ogawa.net/English
Natural on the Starch
An unmodified, premium cold water swelling starch is available from one company’s line of starches. Tate & Lyle’s X-PAND’R® SC is suitable for snack foods touting a natural, clean label. The starch aids in the development of cohesive, pliable and non-sticking dough that can be processed through conventional sheeters, extruders or stamping dies, without the use of excessive heat or pressure. It is ideal for sheeted and formed, coated and extruded snacks. X-PAND’R is a line of waxy maize starches that are typically blended with other dry ingredients in snack and bakery formulations. Tate & Lyle, 866-653-6622, www.tateandlyle.com
A leader in lipid-based health ingredients has a new, powerful antioxidant ingredient. VitaTrin™, by Lipid Nutrition, is a palm-based tocotrienol, which belongs to the vitamin E family. Tocotrienols are powerful antioxidants capable of neutralizing free radicals, which cause tissue and cellular damage. Lipid Nutrition is committed to having a sustainable production process of palm oil, from which VitaTrin is derived. Having a full supply chain in-house, from palm tree to the customer, makes it possible to guarantee the best quality, says the company. Lipid Nutrition, 815-730-5208, www.lipidnutrition.com
Flavor Mod 101
A number of flavor modifiers that can assist manufacturers in achieving a more flavorful (and healthier) product are available. David Michael & Co. offers flavor modifiers in three distinct categories: salt replacers and sodium blockers; sweetness enhancers, sweetness inhibitors and sugar extenders; and a number of masking flavors that can be used to cover bitterness, astringency, medicinal, metallic or general flavor off-notes. These may be combined with sweetness enhancers, acidity/astringency blockers and more, for added functionality. David Michael & Co., 215-632-3100, www.dmflavors.com
Traveling the World
One company’s omega-3 EPA/DHA is making the rounds. Ocean Nutrition’s Meg-3® has found its way to a multitude of new offerings all over the world. In Turkey, a kids’ dietary supplement, Octamar, contains 200mg of MEG-3/10ml serving. In Mexico, Grupo Zaragoza has launched, under the LEVIA and Muu brands, a drinkable yogurt for adults and children, respectively. In Canada, two product lines contain the ingredient: Nubel margarine and Danone fresh cheese yogurt. In the U.S., Victus Inc. has launched a liquid supplement called Enterx Kidz for children with special dietary needs. The KIDZ product is a special nutritional beverage that provides 32mg of DHA per 8fl oz serving and will be available in hospitals throughout the U.S. and South America. Ocean Nutrition Canada Ltd., Nova Scotia, 902-480-3288, www.ocean-nutrition.com
Wild About Wild Blueberries
New research shows wild blueberries may have a cardio-protective effect, improving vascular function and decreasing the vulnerability of blood vessels to oxidative stress. Studies contribute to a growing body of research supporting the potential protective effect of wild blueberries in the diet on cellular signaling within the vascular environment. These findings suggest the consumption of wild blueberries could help regulate blood pressure and combat atherosclerosis. According to the Wild Blueberry Association of North America, wild blueberries, as part of a well-balanced diet, have the potential to reduce chronic disease risk and promote healthy aging. Wild Blueberry Association of North America, www.wildblueberries.com
Processed Cheese Flavor
A dynamic, new processed cheese-type flavor has been added to an already established product line. Edlong Dairy Flavors has added a new flavor to its extensive flavor portfolio. Natural Processed Cheese-Type Flavor #1411507 Powder has the same buttery cheese profile as processed cheese, offers outstanding mouthfeel and is cost-effective in application. A sample can be ordered through Edlong’s® Dairy Link portal (see website), or contact the company at 888-MY-TASTE (698-2783). Edlong Dairy Flavors, www.edlong.com
Trends in Protein Intake: Attitudes and Behaviors
The April 13, 2009 issue of E-dition, Prepared Foods’ electronic newsletter, reported consumers are slowly becoming more aware of and knowledgeable about the benefits of protein in the diet, recognizing the important role it plays in helping manage hunger, sustain energy levels and maximize performance.
Between 2002-2007, soy-based dairy products in the U.S. experienced a double-digit compound annual growth rate (CAGR) of 12.3%. However, this is expected to slow in the period 2007-2012, to 7.7%, still a healthy growth rate. According to Datamonitor forecasts, by 2012, the U.S. will be the only country in which market value for soy-based dairy products exceeds $1 billion.
To see more on the report, including market data analytics, type in “April 13, 2009 E-dition” in the search field on www.PreparedFoods.com . To subscribe to E-dition, go to www.PreparedFoods.com and click on “Subscribe to eNewsletter” in the left-hand navigation bar.