ADM shows its Wild side in beverages
Archer Daniels Midland Co., Chicago, showed how its ingredients, including those from its Wild Flavors and Specialty Ingredients business unit, might enhance beverages in prototypes exhibited at Ingredient Marketplace held April 27-29 in Orlando, Fla.
A spicy Southwest bean beverage featured ADM’s black bean powder as well as natural flavors from Wild Flavors and Specialty Ingredients. The beverage contained 3 grams of protein per 8-oz serving. A Bartlett pear Greek yogurt smoothie contained 12 grams of protein per 8-oz serving. An organic cherry island beverage contained organic erythritol and organic stevia. It had 20 calories per 8-oz serving.
ADM completed its acquisition of Wild Flavors GmbH in October 2014.
H.F.I. Certified Transitional hard red winter wheat featured in new Kashi cereal
Hesco/Dakota Organic Products, a Fargo, N.D.-based part of the Healthy Food Ingredients family, has received its Certified Transitional certification for its hard red winter wheat from Quality Assurance International. The ingredient supplier and processor is the first to meet the protocol required to gain certification. Hesco sourced its hard red winter wheat from farmers who are transitioning fields from conventional to organic practices over a three-year period. The wheat is a key ingredient in the first consumer product made with a Certified Transitional ingredient: The Kellogg Co.’s Kashi Dark Cocoa Karma Shredded Wheat Biscuits.
“We work with farmers to source organic and conventional crops,” said Brad Hennrich, president of Healthy Food Ingredients. “This is a big opportunity for us to partner with growers who are looking to transition to organic production. We now have a market for these growers’ crops during the three transitional years, and they can be compensated with a premium during the costly conversion to organic.”
F.D.A. has no objection to GRAS status of new Cargill sweetener
Cargill, Minneapolis, on June 1 said it had received a letter of no objection from the Food and Drug Administration concerning the Generally Recognized As Safe (GRAS) status for the use of its EverSweet sweetener in foods and beverages.
“This milestone brings food and beverage companies one step closer to gaining access to a sweetener option that satisfies consumer desires for reduced calories without sacrificing great taste,” Cargill said.
Cargill introduced EverSweet last October. A fermentation process involving baker’s yeast creates the sweetener, which has a higher concentration of Rebaudioside M and Rebaudioside D, two of the sweetest steviol glycosides, than the concentration in stevia leaves. The fermentation process thus allows EverSweet to be commercially and sustainably viable, according to Cargill.
TIC Gums offers clean label hydrocolloid systems
TIC Gums, White Marsh, Md., is aiding food and beverage manufacturers in meeting consumer demand for transparency with its line of clean label hydrocolloid systems. The company’s portfolio addresses key functionality needs and textural components in food and beverages. TIC Gums uses its Targeting Texture Tool, which standardizes the way product texture is described between developers and food scientists, to determine the specific attributes most important to customers. TIC Gums specialists then may recommend the most appropriate hydrocolloid solution to create those attributes.
Camlin Fine Sciences acquires stake in Dresen Quimica
Camlin Fine Sciences (C.F.S.), based in Urbandale, Iowa, has acquired a 65% stake in Dresen Quimica S.A. de C.V. Mexico City-based Dresen manufactures and distributes specialty intermediate chemicals solutions used in Mexican food, food blends and industrial products.
The acquisition expands C.F.S.’s services in Central America with products such as antioxidant blends, bactericides and mold inhibitors for the animal nutrition, pet food, aquaculture and rendering industries. In addition to its headquarters in Mexico City, Dresen has operations in Guatemala, Peru, Colombia and a presence in the Dominican Republic.
“Our ability to listen, understand, respond and meet customer demand is further enhanced with our Central American operations,” said Arturo Davila Cabrera, vice-president of sales in Mexico, Central America and the Andean States for C.F.S. “Simply put, we have improved our synergies across the American continent, which will allow our customers to have more control over the products they want. With our expansion strategy, we aim to provide easy access, enhanced timely delivery, and most importantly, cost-effectiveness to our customers.”
Stellar hires corporate business developer
Stellar, a Jacksonville, Fla.-based firm focused on design, engineering, construction and mechanical services worldwide, has hired Zach Norris as corporate business developer.
Mr. Norris is tasked with new business development and aftermarket support to ensure Stellar client satisfaction in food production and distribution markets. He comes to Stellar from an Atlanta-based design build company serving the food and beverage industry.
“Zach will be a crucial part of Stellar’s national growth surge in the food and beverage markets,” said Todd Allsup, vice-president of Stellar Food & Beverage Services. “Stellar has many ongoing relationships with existing clients, and Zach will be a key player in developing these types of relationships with new clients. His previous experience in the food and beverage market adds new perspective to our strategy and vision.”
Ardent Mills showcases on-trend pizza concepts
Ardent Mills, Denver, showcased a range of pizza flavors and doughs at the 2016 International Pizza Expo held March 8-10 in Las Vegas. The company’s technical and culinary teams developed the offerings by tapping into industry-leading consumer insights. Samples featured at the show included rye and Reuben pizza, sprouted beets pizza, Neapolitan style Funghi pizza and salad pizza.
“We see pizza dough as another great opportunity when it comes to innovating pizza tastes and textures,” said Don Trouba, marketing director for Ardent Mills. “At the Pizza Expo, we offered samples of pizza made with doughs that highlight the great nutrition and complex flavors of different whole grain flours like ancient grains, ground rye and sprouted wheat. We paired creative dough recipes with complementary toppings that support different cuisines and culinary styles. These pies also fall in line with eating styles diners want right now: Simple, clean ingredients, better health, heartiness, unique flavor profiles and some indulgence.”
Ardent Mills’ pizza flour portfolio includes Kyrol, Hummer, Kind Modas, Primo Mulino 00-Style Pizza Flour and custom blend and ancient grain mixes.
