TIC Gums debuts solutions to replace gelatin
White Marsh, Md.-based TIC Gums has launched its new Ticagel GC series for gummy applications for confections and nutritional delivery systems. To help formulators replace some of the vital textural attributes lost when removing gelatin, the company developed Ticagel GC-564 S and Ticagel GC-581 B.
By leveraging the unique characteristics of each hydrocolloid within the blends, manufacturers may customize a gelatin-free gummy product that delivers the desired combination of textural components. With the blends, manufacturers may customize the levels of springiness, tooth-stick, cohesiveness and hardness, while adhering to label restrictions.
New coconut products, web site from iTi Tropicals
In continuing its innovations in coconut water, iTi Tropicals, Inc., Lawrenceville, N.J., has introduced two experimental coconut products: clarified coconut water concentrate with low turbidity and caramelized coconut water concentrate with a toasted, savory taste. The products are available on a trial basis to researchers to work with them, experience their unique properties, conduct pilot tests and trials. The company will continue to pursue commercial levels of production based on a variety of factors and customer demand.
The company also has launched a new web site created to provide an enhanced user experience, information resource and service offering. The site features a fresh design, improved navigation and functionality and video.
“Our new web site marks our latest initiative to most efficiently and effectively deliver our customers business-critical information, products and services,” said Gert van Manen, president of iTi Tropicals.
Sweet Green Fields announces merger
In mid-October, Bellingham, Wash.-based Sweet Green Fields announced a merger with its longtime supplier Zhejiang Green World through EPC Natural Products. Now known as Sweet Green Fields Co., Ltd., the consolidation created a fully-integrated stevia ingredient company.
It brings together a diverse team of science-based product development and supply chain experts with more than 75 years of combined experience in bringing naturally sweetened products to market. The previous management team led by Dean Francis, Sweet Green Fields Co., Ltd., chief executive officer, remains intact and is joined by the EPC Natural Products team.
“With a comprehensive patented product portfolio and an expanded global stevia crop footprint, we are well positioned to help customers create extraordinary tasting and naturally-sweetened products people love,” Mr. Francis said. “This unification drives forward our mission to continue creating innovative stevia solutions that inspire healthy living.”
New plant-based proteins from AIDP
As the demand for plant-based protein ingredients continues to grow, City of Industry, Calif.-based AIDP has introduced three protein ingredients: Sacha Inchi protein, Hemprotein and Wheatein, a gluten-free wheat protein.
More consumers are searching for protein-packed foods that address the costs of animal proteins, and the ever-evolving world of dietary restrictions, for example
the gluten-free, non-allergen, non-bioengineered and vegetarian/vegan markets, according to the company.
“Plant-based proteins continue to be in strong demand, driving more innovation to keep improving things like taste, texture and functionality,” said Alan Rillorta, director of protein and branded ingredient sales at AIDP. “AIDP is committed to innovation as the demand grows, so that we are a ‘one-stop shop’ for manufacturers who are looking for the highest quality, most cutting edge and widest variety of plant proteins on the market.”
Honeyville, Inc. launches redesigned web site
Honeyville, Inc., Brigham City, Utah, has updated its web site to place a specific emphasis on such business-to-business services as grain milling, microbe reduction, private label co-packing and wholesale distribution.
“Our new site captures the true nature and corporate vision of Honeyville,” said Tim Devey, marketing director for the company. “We are at heart a B2B food manufacturer for some of the largest food companies around the world and we hope that is made clear to buyers and R.&D. professionals when they visit our site.”
New enzyme lowers conversion cost to sweetener
Novozymes, Copenhagen, Denmark, has introduced Extenda, an enzyme solution that lowers the cost of converting starch into sweeteners. Targeting the saccharification step, the enzyme produces more dextrose than other products on the market.
“We see Extenda as an effective way to break through the processing limits that starch producers face,” said Frederik Mejlby, marketing director for Novozymes’ grain processing. “Breaking these limits enables processors to reach the industry’s lowest cost of converting starch into sweeteners.”
Extenda is a glucoamylase blend that offers starch producers a range of benefits. The resulting dextrose syrup, or D1 is pure, and the yield increase means producers may save raw material input of up to 3% while still meeting production targets.
Dairy Farmers of America breaks ground on new plant
Dairy Farmers of America, Kansas City, has announced plans to build a dairy ingredients plant at Garden City, Kas. In a ceremony at its 156-acre site, representatives from the cooperative joined with city and state officials, as well as the area’s dairy farmers, to break ground on the plant. The facility will produce whole, skim and nonfat dry milk powder, as well as cream.
ESHA expands nutrition database to include added sugar
With the latest release of Genesis R&D Food Formulation & Labeling software and the Food Processor Nutrition Analysis & Fitness software, Salem, Ore.-based ESHA Research has implemented added-sugar data.
In anticipation of new Food and Drug Administration labeling rules, the company’s nutrition research department has populated many U.S. database foods with added sugar information per the added sugar definition outlined in F.D.A. purposed labeling changes.
Approximately 12,000 foods now have added-sugar values. The foods include “plain” fruits, vegetables, grain and dairy that contain natural sugar, but no added sugar. For these foods, added sugar is zero; foods that do not contain sugar — if total sugar is zero, added sugar is zero; and foods like sugar and honey that meet the definition of added sugar — for these foods, added sugar is equal to the total sugar value.
