New proteins from Arla reduce cost of making Greek-style yogurt

 

Viby J, Denmark-based Arla Foods Ingredients has launched a protein solution that enables yogurt manufacturers to produce Greek-style yogurts at existing plants for the first time — with reduced levels of waste.

Sales of Greek and Greek-style yogurts are soaring globally, but the specialized equipment usually required to make them, and the low yields per kilogram of milk used, may be barriers into the market for dairy companies.

However, the new range of Nutrilac proteins means manufacturers now may enter the category without investing in a new processing line. The proteins for Greek-style yogurt are designed to be used in conjunction with the company’s “Quick” process — a manufacturing technique that eliminates the need for the whey separation step associated with traditional Greek yogurt processing. In addition, the Quick process ensures that virtually 100% of the milk used in the manufacturing process ends up in the final product. In traditional Greek yogurt making, two-thirds of the milk used is strained off as liquid whey and discarded to leave only the solid curds. This results in increased costs in terms of buying and storing extra milk and generates a substantial waste stream that must be treated prior to disposal.

The protein solutions are available for a range of Greek-style yogurt applications, including non-fat, low-fat, full-fat, long-life and drinking yogurt. Visit: www.arlafoodsingredients.com

Coconut palm sugar, a healthier sweetener option

 

American Key Food Products, Closter, N.J., recently introduced Suchero brand organic coconut palm sugar to the North American market. An exclusive distributor, the company now offers the all-natural, low glycemic index sugar that may be used in specialty baked goods, energy bars and beverages. It also may be used as a tabletop sweetener.

“This premium coconut palm sugar is an excellent alternative for those seeking healthier sweetener choices,” said Mel Festejo, chief operating officer at AKFP. “Because it’s made from the sap of the coconut palm it has an unusually high level of nutrients, which are retained through gentle, non-chemical processing.”

The sugar content is primarily sucrose (78% to 89%), and it has been proven to have a glycemic index of 35. Additionally, it is certified organic, bioengineered-free, kosher and Halal, and contains 16 amino acids, as well as many vitamins and minerals. It is available in a variety of bulk containers, and also may be packed for individual consumer sachets in boxes of 20, 80 or 100 units. Visit: www.akfponline.com

Cuddy up at ADM Sweeteners

Archer Daniels Midland Co., Decatur, Ill., has promoted Christopher Cuddy to the newly created role of president, sweeteners and starches, in its Corn business unit. Mr. Cuddy previously was vice-president and general manager for the sweeteners and starches business.

In this new position, he will continue to manage all business development, sales, marketing and distribution activities for the company’s sweeteners and starches product portfolio. Visit: www.adm.com

Caravan Ingredients announces corporate rebranding

Lenexa, Kas.-based Caravan Ingredients has unveiled its refreshed logo and brand positioning. The updated logo was designed to convey the brand attributes of the company: modern, passionate, creative and focused. It is paired with new advertising reflective of the same.

The new creative is being rolled out across all industries it serves, including industrial and wholesale baking, retail and in-store bakery and food. Visit: www.caravaningredients.com

HI-MAIZE resistant starch may replace flour in foods

Ingredion, Inc., Westchester, Ill., recently announced published results of a new sensory study in Food Science & Nutrition, showing that HI-MAIZE resistant starch may be used to increase the dietary fiber content of certain foods with minimal impact on sensory characteristics.

It was found that muffins, focaccia bread and chicken curry may be made with the starch, replacing a portion of the all-purpose flour normally contained in such foods without significantly altering the consumer’s acceptability.

HI-MAIZE resistant starch is made from a proprietary high amylose corn hybrid and contains approximately 40% slowly digestible (glycemic) starch and 60% resistant starch (insoluble fiber that resists digestion in the small intestine and reaches the large intestine). The range of health benefits associated with the consumption of HI-MAIZE resistant starch include assisting blood sugar and energy management, weight management and satiety in healthy individuals. It may be added to foods such as bread, baked goods and snacks by partly replacing flour or to smoothies, yogurt or oatmeal in a simple blending process. Visit: www.foodinnovation.com/himaize

Beneo dietary fibers accepted by Health Canada

The portfolio of inulin and oligofructose dietary fibers marketed by Beneo, Tienen, Belgium, is now accepted by Health Canada, following evaluation within the agency’s regulatory framework and a newly implemented fiber policy. Chicory fibers inulin and oligofructose will be included in Health Canada’s initial “list of accepted dietary fibers.”

All Beneo chicory-root-derived prebiotic fibers — including powder and liquid forms of oligofructose, longer-chain inulin, and oligofructose-enriched inulin — now may be marketed as dietary fibers in Canada.

“The fiber intake recommendation in Canada is 38 grams per day for males and 25 grams per day for females,” said Anke Sentko, vice-president of regulatory affairs and nutrition communication at Beneo. “However, actual intake is only 16.5 grams per day and 14.5 grams per day, respectively. Beneo’s dietary fibers are a viable solution to increase fiber intake and close the ‘fiber gap.’” Visit: www.beneo.com

New foodborne Salmonella detection system

Wilmington, Del.-based DuPont’s BAX System has been certified as Performance Tested method #081201 by the AOAC Research Institute. The assay uses polymerase chain reaction (P.C.R.) technology with real-time detection to deliver fast, accurate results.

The AOAC Research Institute provides an independent, third-party assessment of proprietary analytical methods to ensure products perform as claimed. Validation of the system assay found it to be an effective method for detecting Salmonella in raw ground beef, chicken rinses, cream cheese, bagged lettuce, dry pet food and on stainless steel surfaces.

The automated system uses technology, including P.C.R. assays, tableted reagents and optimized media to detect Salmonella, Listeria species, Listeria monocytogenes, E. coli O157:H7 and STEC, Campylobacter, Staphylococcus aureus, Vibrio, and yeast and mold. Visit: www.fooddiagnostics.dupont.com

Strategic nutrition for heart health

Schenectady, N.Y.-based Fortitech recently announced its latest technical paper available for download. The paper, “Strategic nutrition for heart health,” provides details on how to increase sales with fortified foods and beverages that help prevent and control cardiac-related illness.

According to the company, cardiac-related illness is the No. 1 killer around the globe, and consumers increasingly are turning to nutrition for prevention and control. The company may help manufacturers satisfy the need with custom nutrient premixes. Visit: www.fortitech.com

Price increase for fish based Omega-3 portfolio

DSM Nutritional Products, Heerlen, The Netherlands, has announced a global pricing increase by a minimum of 15% for its fish based omega-3 portfolio. The pricing adjustment is needed to recover from cost increases for sourcing crude fish oils rich in omega-3, according to the company. The trading price for crude fish oil has reached an all-time high, and the global stock is limited while demand for the oil continues to increase.

The adjustment is effective immediately for all newly contracted business. Existing contracts will be honored. Visit: www.dsm.com