January 2012/Prepared Foods -- New functional and nutritional ingredients, including those with clean labels; those targeted toward heart and bone health; plus an ingredient for skin hydration were all topics of discussion at one 2010 Prepared Foods’ R&D Applications Seminar-East.
The presentation, titled “Beverage Nutritional Ingredient Solutions,” was given by Rodger Jonas, director of national sales, PL Thomas. Jonas began by discussing clean label ingredients, starting with alternative natural red colorings. Beetroot, anthocyanins and carmine are most common presently; but, Jonas says, carmine has “many issues,” while anthocyanins carry shelflife questions.
There is help, however, in the form of a proprietary, natural red lycopene that has a unique red shade with none of the blue notes common to some other red colors. “This is an advantage,” says Jonas, “if the shade fits the customers’ requirements.” He also notes that care must be taken if a match to an existing shade is required.