Gums & Starches

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Texture is a pillar of successful food and beverage products. Attendees of Prepared Foods’ R&D Applications Seminars heard formulation advice about working with ingredients that impact texture, including enzymes, gum Arabic replacers, starches and an enzyme-modified egg yolk with enhanced emulsification functionality.

Now, organic yogurt lovers can enjoy 100% certified-organic, full-bodied yogurts that measure up to organic-compliant brands, thanks to TIC Gums.

CP Kelco’s KELCOGEL® Gellan Gum has been listed as an allowable ingredient for use in organic foods and beverages by the USDA National Organic Program, under the guidelines established by the National Organic Standards Board (NOSB).

Bio-Botanica Inc. has developed a powdered extract from red Muscadine grape, which is standardized to at least 10% natural trans-resveratrol. Muscadine grapes

P Kelco's KELCOGELÆ Gellan Gum has been listed as an allowable ingredient for use in organic foods and beverages by the USDA National Organic Program, under the guidelines established by the National Organic Standards Board (NOSB)

Gelatin from mammals possesses unique properties, but alternatives are being researched.

Ingredients Solutions has added a Texture Technologies TA.XTPlus (www.texturetechnologies.com) to its Applications Laboratory in Waldo, Maine.

A complete list of every new trend and ingredient at this year's IFT Show would be far too lengthy, but Prepared Foods' editors share some of the highlights gleaned from three-plus days on the show floor, at exhibitor gatherings and in a variety of networking opportunities.

Formulators have many challenges, but creating or optimizing gluten-free (GF) products can be one of their toughest assignments.

According to recent research from Olsztyn, Poland, "Commercially available gluten-free breads are of low quality and have a rapid staling during storage.