Ingredient Marketplace expo highlights protein, food safety

by Jeff Gelski
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Golden Peanut and Tree Nuts peanut milk
Golden Peanut and Tree Nuts featured peanut milk with 28% fat dark roast peanut flour and golden premium peanut oil.

ORLANDO, FLA. — Protein figured prominently in several ingredient suppliers’ booths on the exposition floor at Ingredient Marketplace, held April 18-20 in Orlando. At other booths, minerals were added to drinks, brownies came without added sugar, and food safety came in the form of microbial reduction.

Golden Peanut and Tree Nuts, Alpharetta, Ga., a subsidiary of Archer Daniels Midland Co., featured peanut milk with 28% fat dark roast peanut flour and golden premium peanut oil. Peanuts in dry powder form also may work in protein shake formulations.

Virginia Dare, Brooklyn, N.Y., sampled a french vanilla plant protein shake with 20 grams of protein and 1 gram of sugar per 8-oz serving. The beverage contained plant protein from peas and rice, a sweetener blend of stevia and monk fruit, and a vanilla flavor.

Virginia Dare french vanilla plant protein shake
Virginia Dare sampled a french vanilla plant protein shake with 20 grams of protein.

International Dehydrated Foods (I.D.F.), Springfield, Mo., featured chicken protein isolate in orange cream and cappuccino beverages. Both drinks contained 20 grams of protein and were free of gluten, dairy and soy.

Turning to food safety, Healthy Food Ingredients, Fargo, N.D., featured a microbial reduction process (M.R.P.) for such ingredients as flax, quinoa and sorghum. The chemical-free process is an alternative to irradiation and other pasteurization technologies.

A rotation-based system distributes dry, saturated steam heat, allowing ingredients to consistently complete the pasteurization process. Validation for a 5-log reduction is available. No-bake bars and cookie dough are two examples of where M.R.P. may provide food safety assurance.

International Dehydrated Foods in orange cream chicken protein beverage
International Dehydrated Foods (I.D.F.) featured chicken protein isolate in orange cream and cappuccino beverages.

Taking sugar out and adding flavors and minerals in were other trends.

Grain Processing Corp., Muscatine, Iowa, sampled brownies with no sugar added. Maltrin M180 maltodextrin improved the moisture retention and softness in the brownies and partially replaced polyols. Inscosity B656 modified food starch helped to prevent moisture loss and provided storage stability during room temperature and freezer storage.

The Food and Drug Administration has mandated the listing of added sugars on the Nutrition Facts Panel of food and beverage product sold at retail. The compliance date is July 26, 2018, for manufacturers with $10 million or more in annual food sales and July 26, 2019, for manufacturers with less than $10 million in annual food sales.

Healthy Food Ingredients microbial reduction process
Healthy Food Ingredients featured a microbial reduction process for such ingredients as flax, quinoa and sorghum.

Jungbunzlauer, Basel, Switzerland, sampled limeade and citrus water with each drink containing 82 mg of magnesium and 3 mg of zinc. Magnesium is important in the development and maintenance of the human skeleton, according to Jungbunzlauer. The World Health Organization estimates a large part of the world’s population fails to reach the recommended daily allowance of zinc.

Archer Daniels Midland Co., Chicago, showcased the capabilities of its Wild Flavors & Specialty Ingredients (WILD) business by featuring a green apple Darjeeling tea smoothie. The beverage, which ADM described as a “West meets East” taste experience, contained Chinese tea leaves mixed with Indian terroir and green apple flavors. The drink was sweetened naturally with fruit and honey.

Another ingredient innovation highlighted at the expo came from Prova, Paris, which featured its Provanil-US7, a vanillin alternative suitable for use in such applications as chocolate, compound coating, bakery, biscuit dough, fat fillings and cereal. It is made of re-crystallized vanillin, encapsulated by heat-stable vanilla oleoresin. Because it is used at the same, or even lower, level as natural vanillin, Provanil-US7 provides the same flavoring strength and profile at a more competitive cost-in-use, according to Prova. 

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