Nutritional bar trends

Nellson, L.L.C., Anaheim, Calif., showcased nutritional bar trends. Fudgy brownie bites were plant-based snack bars. A Mayan jalapeño bar contained nuts and seeds for plant-based protein and had a savory flavor profile. A caramel praline bar showcased Nellson’s patented aeration technology.

Beverage with fiber

ADM/Matsutani L.L.C. showcased Fibersol, its soluble prebiotic dietary fiber ingredient, in a digestive health cultured beverage. The dairy-free, plant-based, coconut- and caramel-flavored beverage contained 6 grams of prebiotic fiber and had 5 grams of sugar, a 60% reduction, in an 8-oz serving.

New stevia sweeteners

Sweegen, Rancho Santa Margarita, Calif., introduced Bestevia e+. The stevia ingredient has a taste profile closer to sugar, high solubility for use in concentrates, high stability and a price that is competitive to sugar, according to Sweegen.

“Our new sweetener contains Reb E 95%, Reb M (below 50 p.p.m.) and other stevia compounds, and provides the food and beverage industry an economic solution for 100% sugar reduction,” said Katharina Pueller, director of natural sweetener business.

Muscle building, joint support

International Dehydrated Foods, Inc., Springfield, Mo., introduced Hydrolyzed ChikPro broth protein isolate powder that delivers both a complete amino acid profile for muscle building and repair as well as type II collagen for joint support. Potential applications include fortified snacks, functional foods and supplement shakes or capsules.

Lentil flour in place of starch

Bunge North America, St. Louis, has added lentil functional flour to its portfolio. The product may act as a substitute for modified starches and provides a range of nutritional benefits.

“Unlike modified starches, which contain essentially no protein, Bunge’s lentil functional flour can boost protein content across formulations and help achieve ‘good source,’ ‘excellent source’ and high-protein claims, depending on the application,” said Helbert Almeida, Bunge senior research and development fellow, U.S. Milling. “It also offers all the nutrition of other pulse-based flours, including fiber, vitamins and minerals, with a cleaner, more neutral flavor profile that is suitable for both sweet and savory applications.”

Texture for plant protein items

TIC Gums, White Marsh, Md., featured its Simplistica line of ingredients. The systems with hydrocolloids, starches, plant proteins and sweeteners are designed to ease the formulation frustrations associated with stabilizing and texturizing applications that aim to reduce sugar or include plant proteins. TIC Gums at SupplySide West featured two prototypes: a plant-based cashew yogurt with Simplistica YG 3206 and a plant-based vanilla ready-to-drink beverage with Simplistica BV 1325.

Pea protein for beverages

DuPont Nutrition & Health, a business of DowDuPont, expanded its plant-based protein product range with Truepro 2000 pea protein. The ingredient, which was featured in a beverage at SupplySide West, is 83% protein (dry basis), light tan in color and derived from North American yellow peas.

“From its inception, Trupro 2000 pea protein was to raise the bar on flavor and product consistency,” said Dan Staerk, protein research and development lead. “We are very encouraged with the results we’ve gathered to date, demonstrating that lot-to-lot, Trupro 2000 is very consistent on important quality parameters such as suspension, color, solubility and dispersibility.”