Supplier Innovations: Vitamin K2 MK-7, flavor predictions

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Vitamin K2 MK-7 obtains GRAS status

UniK2, a natural vitamin K2 MK-7 from Frutarom Health, Switzerland, is now self-affirmed GRAS (Generally Recognized as Safe), based on a critical evaluation and acceptance of a qualified, independent scientific panel. It may now be used as a food ingredient for dairy products, soy milk, fruit drinks and sport drinks, as well as baked and bar products, such as quick bread, muffins and nutritional bars.

UniK2 provides Vitamin K2 as menaquinone-7 (MK-7), the most bioavailable and bioactive form of vitamin K, and is suitable for functional foods. It meets food-processing demands, including high temperature stability, dispensability and other common manufacturing processes. The low recommended dosage per serving makes it a cost-effective and appealing ingredient for the functional food and beverage market. It is available in two levels of concentration: as UniK2 MK-7 powder 0.2% and UniK2 MK-7 oil 0.15%. Visit: www.unik2-mk7.com.

New flavors allow for multiple apple profiles



Sensient Flavors L.L.C., Indianapolis, has introduced a line of natural and true-to-type varietal apple flavors that allow manufacturers to create products with multiple apple profiles suitable for a variety of applications.

“Through our trend research, we have discovered that consumers are increasingly reaching for apple varieties in the produce aisle and this is providing inspiration for new flavor profiles for food and beverages,” explained Teresa Olah, marketing manager of flavor systems at Sensient.

The portfolio of flavors includes: Braeburn; Crispin/Mutsu; Fuji; Gala; Golden Delicious; Granny Smith; Honeycrisp; Jonathan; McIntosh; and Red Delicious. Visit: www.sensient.com.

Tate & Lyle strengthens security of supply for Splenda sucralose

Chicago-based Tate & Lyle has started production of micronized powdered sucralose, alongside its existing liquid sucralose, at its Splenda sucralose facility at McIntosh, Ala. Now the company may supply its customers worldwide with micronized powdered and liquid forms of Splenda sucralose from its plants in Singapore and McIntosh.

“The production of micronized powdered sucralose at our U.S. facility alongside the supply of both forms of Splenda sucralose from our Singapore facility means we are able to offer more choice to our customers, in addition to the highest standards of quality, traceability and reliability in the industry,” explained Ralf Loeffelholz, global vice-president, sucralose product management for Tate & Lyle. “Our two-plant model and the maintenance of safety stocks of both forms of Splenda sucralose across the world mean we can provide our customers with unparalleled flexibility and security of supply.” www.splendasucralose.com.

Vitiva appoints new v.p.




Vitiva, Slovenia, has opened a U.S. office in Kentucky to better serve the North American market, and appointed Connie Sandusky as vice-president of sales and marketing for North America. In the new position, Ms. Sandusky will oversee the company’s commercial activities in the United States by developing commercial relationships in the food, beverage and nutraceutical markets.

The new office will offer the company’s expanded product portfolio, including customized antioxidant solutions based on rosemary and other synergists (VivOX, Inolens, AquaROX and SyneROX); botanical extracts for nutraceutical applications, Sweet’n Vit customized stevia sweetener systems; and the Bright’n Color line of natural colors. Visit: www.vitiva.eu.

Flavor trend predictions for 2013



Consumers are demanding more flavor in foods and beverages – and in response to the demands and the resultant emerging trends, Melville, N.Y.-based Comax Flavors has introduced its flavor predictions for 2013. The most telling trend is toward intensity, experimentation and boldness, according to the company. Comax expects more unusual pairings, unpredictable and unlikely combinations that deliver enhanced mouthfeel and more impactful flavor “pop,” while delivering artisanal quality and uniqueness.

After assessing key societal shifts and trends, the company introduced a flavor list in specific categories: Herb appeal (includes flavors like: peach basil black tea; peppered apple bacon; chili ginger lime; and cardamom pear berry); duets (includes: butterscotch coffee crunch; maple bitters; Dolce de Leche buttered rum; and Flan de Nuez); and a smooth finish (includes: pistachio almond cream; pink cherry marshmallow; black Russian cappuccino; and dark chocolate bourbon truffle). Visit: www.comaxflavors.com.

SIMBA software provides traceability

Dynamic Systems, Inc., Redmond, Wash., recently released its SIMBA Lite 2012, which is designed to provide food processors the ability to process, label and track products from “field or dock to customer.” The SIMBA (Specialized Inventory Management with Bar code Accuracy) system may help produce and track complete product labeling for fresh food on the fly.

It is designed for companies that process in bulk, and allows a production line worker to change content of product labels via computer or touch screen, capturing product information and printing a label with a bar code identifier for the tote or carton. Label information is stored in the SIMBA inventory system, which then provides production and inventory reports. The cartons may then be accumulated onto a pallet, and tracked with a single pallet identifier. This integrated system gives the user complete traceability from receiving to shipping. Visit: www.a-barcode.com.

Infant formula with InFat benefits intestinal flora

A recent study published in the Journal of Pediatric Gastroenterology and Nutrition demonstrates for the first time that InFat (Advanced Lipids, a joint venture between AAK and Migdal HaEmeq, Israel-based Enzymotec), a high beta-palmitate fat blend, provides beneficial effects for the health and well-being of formula-fed infants.

“This trial indicates that InFat can significantly improve infant formula, making it closer to mother’s milk in terms of infants’ flora composition,” said Yael Lifshitz, director of research and development for Enzymotec Infant Nutrition.

InFat is a clinically-proven blend for infant formula with a high percentage of palmitic acid in its sn-2 position. It mimics the composition of human milk fat, which is highly conserved in all women’s breast milk, and thereby enables optimized uptake of calcium and energy as well as easy digestion. Recently, it has been shown to benefit bone strength parameters in term infants after 12 weeks of feeding. Visit: www.enzymotec.com.

Symrise and Probi collaborate for R.&D.

Symrise AG, Holzminden, Germany, and Probi AB, Lund, Switzerland, have signed a joint research and development agreement. The companies will bundle resources to develop new product solutions in the areas of food and beverages, cosmetics, dietary supplements and pharmaceuticals.

“For Symrise the agreement with Probi is a logical step which, going forward, allows us to meet the growing demand for functional consumer health products even better,” said Heinz-Jürgen Bertram, chief executive officer of Symrise AG. “Both in established markets, as well as emerging markets, consumers have become more and more sensitive to healthy nutrition and a balanced way of life. The highly complementary competencies and strategic innovation agendas of Probi and Symrise will allow us to support our joint customers in their development and marketing efforts, and to grow at an accelerated pace.”

Probi is a Swedish company that develops probiotics. Visit: www.symrise.com or www.probi.com.

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By liat 4/18/2013 1:54:47 AM
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