Products -- November 2009
A ready-to-use, stabilized, calcium-fortified soy protein isolate for pH-neutral beverages will soon be available. Solpro 958QS, from Solbar Industries Ltd., and developed in cooperation with PURAC, combines synergistic properties of non-GMO soy protein isolates, a calcium source and natural stabilizers for a single-pack solution. The unique formulation solves all of the typical issues faced by RTD manufacturers, eliminating precipitation, chalkiness or gritty mouthfeel, protein coagulation and non-homogenous calcium distribution, according to the company. A one-ingredient solution that achieves perfect stabilization, it has a high nutritional profile and still remains tasty, says Solbar. Solbar Industries Ltd., Israel, +97288632111, www.solbar.com
Get Their Goat
A new whey protein concentrate is now available. Milk Specialties Global Food Solutions Group’s Goat Whey Protein Concentrate is approximately 70% protein and offers customers an alternative to the bovine whey protein concentrates currently used in nutritional markets, says the company. This allows customers alternative protein options to grow their consumer segments. The Goat Whey Protein Concentrate goes through a milk filtration process, creating an undenatured product, as nature intended. Milk Specialties Global Food Solutions Group, www.milkspecialties.com
Starting as a supplier of processed garlic and onions to U.S. food manufacturers, this company is now celebrating 50 years as a pioneer in value-added vegetables, seasoning blends and savory flavor systems. Gilroy Foods & Flavors began with its first garlic processing run in 1959; in 2005, Spicetec, one of the largest industrial seasoning suppliers and savory flavor system leaders, was added to the company’s portfolio. Now a vegetables and flavors company with nine locations, its 50 years of experience means customers benefit from working with a company with a reputation for unparalleled quality and service protocols, complete traceability and strict safety standards. Gilroy Foods & Flavors, www.gilroyfoodsandflavors.com
Sharing Functional Cooking Tips
One company taught healthcare professionals about the benefits of health-promoting ingredients and functional foods, with a unique culinary demonstration. At this year’s American Dietetic Association (ADA) Food & Nutrition Conference & Expo, Cargill’s culinary presentation, “Cardio-culinary Functional Cooking,” with chef Gerard Viverito, CEC, CHE, took place in October. Chef Viverito is well-known for his ability to increase the nutritional value of his dishes, without compromising taste. During his presentation, chef Viverito shared his recipes, tips and techniques to help lower cholesterol without affecting flavor or texture, including the use of foods and beverages containing CoroWise™ plant sterols, which have been clinically shown to help lower cholesterol and are eligible for an FDA health claim, according to Cargill. Cargill, www.cargill.com, www.corowise.com
Senses of the Season
One company has a wide range of specialty ingredient systems to help spice up the holiday season. Whether it helps add a new twist to an old favorite or offers an effective foundation upon which to build a new tradition, SensoryEffects® offers some mouth-watering possibilities, including Vanilla Bean Eggnog, Caramel Apple Crisp and Peppermint Hot Chocolate. The ingredient systems span a wide range of technical platforms, such as frozen dessert systems, creaming agents, nutritional systems, specialty powders, chocolate systems and much more. SensoryEffects, 800-422-5444, www.sensoryeffects.com
New Superfruit Flavor
A new, extremely unusual fruit just may be the next “big flavor” companies are seeking. Bell Flavors & Fragrances’ Peppadew® fruit, with an exclusive license agreement with Strohmeyer & Arpe Co., is the first truly new fruit to be launched on the world market since the kiwi 30 years ago, according to the company. The exotic first taste is deliciously sweet, followed by a refreshing and spicy note. Currently, Strohmeyer & Arpe Co. is distributing the fruit to food retailers and selling it as an ingredient to food companies. Expansions into beverage, confections, ice creams and bakery products are also possible, with Peppadew Pepper Type Flavor, which has been developed based on the original fruit and delivers a unique flavor experience the company believes will drive the Superfruit category to the next level. Bell Flavors & Fragrances Inc., 800-323-4387, www.bellff.com or www.peppadewusa.com
Recent osteoarthritis research suggests one natural substance promotes regeneration of cartilage tissue. A clinical trial performed by the Harvard Medical School and Tufts Medical Center demonstrated the efficacy of Fortigel®, from GELITA AG, on the basis of MRIs. The findings open up entirely new market perspectives for products designed to prevent and treat joint disorders and osteoarthritis, says the company. They say the administration of Fortigel can prevent joint degeneration and counteract load-induced wear of the articular cartilage, and the effects can be achieved with low doses. GELITA AG, Germany, +49 6271 84 2190, www.fortigel.com
A flavor and ingredients specialist has updated its range of natural, value-added solutions for the bakery, dairy and savory food markets. Synergy Flavors Inc.’s updated Saporesse range is ideal for enhancing flavor, mouthfeel and umami in a wide range of products, including soups, sauces, seasonings, ready meals, processed cheese and marinated products. Saporesse ingredients can be combined and used alongside Synergy’s natural flavorings to meet different requirements. Synergy Flavors, 847-487-1011, www.synergytaste.com
A Calculated Investment
An endorsed service provider partnership has been formed between the Oregon Restaurant Association (ORA) and makers of an online tool. The ORA has partnered with FoodCalc®, makers of MenuCalc, an online tool which instantly calculates the nutritional profile of recipes. MenuCalc will provide ORA members with an exclusive discount of 10% off for nutrition analysis and regulatory compliance services. Oregon is the second state in the U.S. to pass menu-labeling legislation setting standards for the disclosure of caloric information. An Oregon House bill requiring chain restaurants with 15 or more locations to provide nutritional information to diners is now in effect, and, soon, brochures detailing calorie content, saturated fat, trans fat, carbohydrates and sodium must also be made available upon customer request. The MenuCalc product offers two unique solutions for restaurants--the Web Do-it-yourself Plan and the Registered Dietitian Plan. FoodCalc LLC, 415-398-4628, www.foodcalc.com or www.MenuCalc.com
A recent study, published in the Journal of Sports Science and Medicine, demonstrates the effect of one ingredient for enhancing antioxidant status and physical performance in elite male athletes. With its unique composition of polyphenols, Powergrape®, from Naturex, has been perfected to take advantage of its tonic and protective properties against oxidative stress, which have been demonstrated in several clinical studies. This new study confirms the efficacy of Powergrape supplementation on antioxidant status and physical performance in elite athletes during competition. Moreover, the company states, it is a natural and safe health- and performance-enhancing ingredient. Naturex, www.naturex.com, www.powergrape.com
A new satiety and obesity study using one company’s galactomannan ingredient has yielded significant results. The study, published in Phytotherapy Research, tested the effect of 4-8g doses of FenuLife® galactomannan vs. placebo in obese subjects. The researchers concluded that an 8g dose may have short-term beneficial effects, including reducing hunger and increasing feelings of fullness. FenuLife, from Frutarom, is a naturally sourced, unique galactomannan ingredient manufactured from deodorized fenugreek and contains more than 75% soluble fiber. Because of the unique molecular structure, it resists enzymatic degradation in the digestive system, maintaining its therapeutic properties, and has been proven in previous clinical trials to improve blood glucose response, says the company. Frutarom USA Inc., 952-920-7700, www.frutarom.com
For daily industry news updates, see the homepage of www.PreparedFoods.com and www.NutraSolutions.com.
* California Walnut Board launched a new website (walnuts.org), a revamp that now features resource information for health, food and industry professionals, “Smart Living” tips and recipes.
* P. L. Thomas added Terese O’Neill as key account manager, focusing on the food and beverage, as well as the dietary supplements and cosmeceuticals markets.
* D.D. Williamson added Glen Dreher, Ph.D., to its Science and Innovation team at its global support center.
* Spanish multinational Natraceutical Group and French multinational Naturex formalized the binding contracts for the merger of their ingredient activities. Natraceutical’s Ingredients Division will be integrated into Naturex.
* Jungbunzlauer introduced two new market development managers focusing on its HealthyChoices ingredients portfolio in North America: Colleen Zammer and Peter Bradbury.
* DSM Food Specialties is adding a second product to its Panamore range. Panamore Spring is an enzyme preparation that offers bread manufacturers an alternative to the emulsifiers CSL and SSL (calcium and sodium stearoyl lactylate).
* The Scoular Company signed an exclusive distribution agreement with Shandong Sinoglory Group Co. Ltd.
* Burdock Group promoted Ray A. Matulka, Ph.D., to director of toxicology.
* The United States Potato Board announced Kathleen Triou, vice president of Domestic Marketing, will now be responsible for foodservice marketing, the nutrition sciences program and consumer public relations, in addition to her current responsibilities managing the retail program, research and measurement program, chip program and consumer advertising campaign.
* Beth Nielsen is adding chief culinary officer to her role as director-international at Nielsen-Massey Vanillas.
* Synergy Flavors has set up a number of new partnerships: a commercial alliance with StratiTek, a food formulation and development company, to bring innovative new products to market; and a research project with the North Carolina State University (NCSU), in conjunction with parent company Carbery, to develop an understanding of the flavor chemistry of whey proteins.
* NSF International acquired Surefish Inc., a recognized seafood quality specialist and provider of independent seafood inspections and expert consultations. NSF International also announced it is the first organization in North America to obtain both British Retail Consortium (BRC) and Safe Quality Food (SQF) accreditation from the American National Standards Institute (ANSI).
* Wixon has been named to the Metropolitan Milwaukee Association of Commerce/Council of Small Business Executives Future 50, which recognizes 50 privately-owned companies in southeastern Wisconsin that have shown significant revenue and employment growth.
* AkzoNobel is partnering with Viachem to distribute Dissolvine Food Grade Chelates in the U.S.
* Synergy Flavors Inc. has introduced allergen-free nut flavors, made with natural ingredients and containing none of the allergens found in nuts.
* Aker BioMarine signed an agreement to be the exclusive supplier of Superba Krill Oil dietary supplement to Schiff Nutrition International.
* HB Specialty Foods added a culinary innovation department to complement and expand its R&D capabilities.
* Kemin named Frank D’Hondt as business director for the European food ingredients division of Kemin Industries.
Chilis are Hot!
Chili for Health and Spice
The September 28, 2009, issue of E-dition, Prepared Foods’ electronic newsletter, reviewed and provided published research references for the medicinal benefits of chili peppers. Nutritionally, red chili peppers are a very good source of vitamins A and C, and dietary fiber, as well as a good source of iron and potassium. Chilis of multiple varieties are considered to have health benefits, when applied topically or consumed orally. The main component in chilis associated with health benefits is called capsaicin. Capsaicin from hot chili peppers is known for its antioxidant and anti-inflammatory properties. Red chili peppers, such as cayenne, consumed regularly, are reported to improve multiple risk factors for heart disease. Preliminary research done in Australia concluded regular consumption of chilis may decrease high insulin levels after a meal in non-diabetics and suggests a potential role for capsinoids (i.e., capsaicin) on weight maintenance and improved body fat composition. Beyond these health benefits, some evidence supports that chilis aid in the following: clearing congestion, boosting immunity and assisting to prevent stomach ulcers.
For more information, contact Ann Kraus, firstname.lastname@example.org, or Barb Dillingham, email@example.com, at the Guelph Food Technology Centre. To see the complete version of this E-dition article, go to http://bit.ly/RPwcZ. To subscribe to ,I>E-dition, go to www.PreparedFoods.com/enews. For a culinary take on chili and “heat,” see the article, “Spicy-hot Highlights,” on p. 29 of this issue. pf