Hot Pepper News
Global, independent flavor ingredient specialist Treatt USA has launched Habanero Pepper Treattarome™ 9815. This latest addition to Treatt’s expanding range of 100% natural ingredients is wholly distilled from fresh, top-grade habanero peppers, the hottest chili pepper variety in the world. Beyond its piquancy, Habanero Pepper Treattarome 9815 offers flavorists an unusual and complex flavor profile suitable for a variety of applications. Using proprietary technology, Treatt ensures maximum flavor extraction, capturing the habanero flavor, without the heat usually associated with capsicum, enabling developers to incorporate authentic, well-rounded pepper flavor, while controlling spice levels to suit their requirements. Treatt PLC, 

White Kidney Bean and Lower GI
Several methods have been tested to lower the glycemic index of baked goods, including the addition of soluble fiber, psyllium, blackgram fiber, barley or the substitution of simple starches with more resistant starches. One interesting approach is the addition of a proprietary white kidney bean extract called StarchLite, from Pharmachem Laboratories. StarchLite has been shown to delay the digestion and absorption of carbohydrates and reduce the GI of starchy foods. It works by temporarily inhibiting the action of the digestive enzyme, called alpha-amylase, responsible for breaking down starches into sugar. StarchLite has been shown to be safe, with no adverse side effects or drug interactions, according to Pharmachem. Pharmachem Laboratories Inc.,

They Say Tomato
Sensient Flavors LLC has introduced an extensive line of natural tomato flavors which they say will allow manufacturers to create products with myriad tomato profiles, suitable for a variety of applications. Sensient’s natural tomato flavor portfolio was created utilizing Sensient’s global expertise and in keeping with consumer trends. The portfolio provides manufacturers with the opportunity to incorporate natural tomato flavors that deliver authentic, culinary-inspired tastes, ranging from vine-ripe to wood-fire-roasted. Flavor options include Natural Tomato Flavors, in Fresh Type, Beef Steak Type, Vine-Ripe Type, Stewed Type, Sun-Dried Tomato Type and many more. Sensient Flavors LLC, 800-445-0073,

Striking Gold
The FDA issued a response letter to Monsanto’s Generally Recognized as Safe (GRAS) notification. The FDA’s letter supports the use of oil from Vistive® Gold soybeans under the intended conditions of use. The GRAS status enables food companies to develop and test foods containing this nutritionally improved soybean oil, which is an important step toward offering consumers the benefit from this oil in a variety of food products, such as French fries or crackers. Monsanto Company,

Art of Reduction
Mizkan has perfected the art of wine reduction to an industrial scale, delivering consistency that is all-natural, salt-free, alcohol-free and economically smart, says the company. Formulations can benefit from flavorful wine reductions or denatured spirits in sauces, entrees, dressings, marinades, condiments, food bases, desserts or dairy products. Mizkan’s reductions are time- and temperature-controlled, to ensure product consistency, and, unlike traditional cooking wines, the products have no salt or added sugar. Wine reductions contain natural antioxidants (flavonoids) that have been proven to reduce LDL (bad) cholesterol and boost HDL (good) cholesterol. Mizkan, 847-590-0059,

Cheese Champ
Land O’Lakes’ cheese-makers from the company’s Kiel, Wisc., plant have added another first place award to their winning tradition in the 2010 World Championship Cheese Contest. The international cheese and butter competition awarded the coveted prize to Land O’Lakes’ Cheddar (aged two years or more), which received a near-perfect score of 99.5 (out of 100), after being evaluated for attributes including flavor, body and texture. Land O’Lakes won a total of five awards at the contest--three other Kiel Cheddar entries placed in the top 15 of their respective categories, while third place was awarded to Kiel’s Monterrey Jack. Land O’Lakes Inc.,

Amazing Omegas
Omega-9 Oils, developed by Dow AgroSciences, represent the “next generation” of cooking oils, says the company. Dow AgroSciences’ NEXERA™, made from canola and sunflower seeds, has a unique combination of high-oleic (omega-9) (>70%) and low-linoleic (>3%) fatty acids. This profile gives the oil its outstanding flavor and performance attributes. The company claims Omega-9 Oils are healthier, because they not only have zero trans fat, they also have the lowest amount of saturated fat among cooking oils. Other benefits include both zero and lower saturated fat menu or label claims, and restaurants can reduce total “bad fats” by up to 80%. Omega-9 Oils, 800-678-2388,

Sustainability and Soy
New research shows nearly 70% of U.S. consumers consider sustainability, when choosing food products at the grocery store, according to an independent study conducted by the United Soybean Board (USB). Moreover, according to the study, when American consumers think about sustainable farming, they most often refer to a way of raising food that is healthy for consumers and animals; does not harm the environment; is humane for workers; provides a fair wage to the farmer; and supports and enhances rural communities. They highly rate the nation’s soybean crop, which produces soyfoods, like tofu, as well as soybean oil for fried foods, baked goods, salad dressing and cooking oil. United Soybean Board; for more information on the study, go to  

Savoring Salt?
Low-salt foods may be harder for some people to like than others, according to a study by a Penn State College of Agricultural Sciences food scientist. The research indicates that genetics influence some of the differences in the levels of salt people like to eat. Those conclusions are important, because recent, well-publicized efforts to reduce the salt content in food have left many people struggling to accept fare that simply does not taste as good to them as it does to others, according to John Hayes, assistant professor of food science, who was lead investigator on the study. This research increases understanding of salt preference and consumption and first appeared in the June 16, 2010, issue of Physiology & Behavior.
?From the June 16 issue of Prepared Foods’ E-dition. For the full article, visit and search for the keywords ìPenn State.îpf?