New buffered vinegar solutions from Kemin
Des Moines, Iowa-based Kemin now offers BactoCEASE NV buffered vinegar solutions to help manufacturers offer label-friendly meat and poultry products for improved food safety. The meat and poultry solution may serve as an effective, label-friendly alternative to traditionally used synthetic preservatives, such as sodium lactate-diacetate, and offers a recognizable ingredient consumers accept.
It has shown to be effective in extending shelf life by controlling growth of food-borne pathogens, such as Listeria monocytogenes, in fresh and ready-to-eat meat and poultry products, without negatively affecting the texture or flavor of the finished product, according to the company.
Another solution, BactoCEASE NV-K, is a potassium-based product that contributes no sodium to the final product. This food safety ingredient provides effective pathogen control in meat and poultry products, while allowing manufacturers to use traditional levels of sodium chloride in reduced sodium product formulations.
New non-pho GMS hydrated emulsifiers from Corbion
Corbion Caravan, Lenexa, Kas., has introduced a line of non-pho GMS hydrated emulsifiers. The new solutions from the Ensemble line provide drop-in ease, enhanced softness and volume.
According to the company, functionality tests with no-time dough applications demonstrate the new GMS 520 and GMS 540 non-pho hydrated emulsifiers improve volume and softness, while maintaining or improving crumb grain and other attributes. In addition, while GMS 520 is a 1:1 solution, GMS 540 allows customers to reduce usage, creating an immediate potential to reduce costs from purchasing to packaging.
“Customers can reduce their usage rate up to 20% with GMS 540 and still obtain improvements in dough handling, volume, softness, crumb grain and more,” said Jim Robertson, global product manager, emulsifiers at Corbion Caravan.
The company is working toward eliminating all partially hydrogenated oils products in its portfolio by early 2017, ahead of the June 2018 deadline mandated by the U.S. Food and Drug Administration.
Pasta as an ideal delivery system for probiotic
Ganeden, Cleveland, has announced the 22nd study on the patented probiotic GanedenBC30 is now published in the Journal of Cereal Science. Research confirms the probiotic survives in efficacious amounts through the manufacturing and preparation of pasta.
The study, conducted by the University of Verona, developed pasta formulated with the product to analyze and highlight the health potential of a functional pasta. Research results illustrated GanedenBC30 left the characteristics of the pasta unaffected and displayed survival in efficacious levels at both 5-minute
and 7-minute cook times.
“This research not only continues to build on our library of science supporting (the probiotic), but as a science driven company we are honored that the Italian Ministry of Health continues to choose GanedenBC30 for their studies; a collaboration that dates back to 2007,” said Mike Bush, senior vice-president of Ganeden.
Sethness products achieve Non-GMO Project verification
Skokie, Ill.-based Sethness Products Co. announced that some of its Caramel Color products have been verified by the Non-GMO Project. Its Class I CS1 Caramelized Sugar Syrup and Class I CS5 Caramelized Sugar Syrup are the first of the company’s Caramel Color products to receive the verification.
Barry Callebaut to expand specialties business
Zurich, Switzerland-based Barry Callebaut plans to strengthen its specialties business in Europe by acquiring the commercial beverages vending activities from FrieslandCampina Kievit. The transaction also includes a long-term contract manufacturing agreement under which FrieslandCampina Kievit will continue to produce vending products for Barry Callebaut, such as the Satro Quality Drinks range, at its Lippstadt, Germany, production site.
“Our beverage business has recorded strong growth in the past fiscal year, benefiting from the increasing trend toward out-of-home consumption,” said Antoine de Saint-Affrique, chief executive officer of the Barry Callebaut Group. “With the acquisition of the commercial beverages vending activities of FrieslandCampina Kievit, we strengthen our range of specialties products.”
The company’s beverage business specializes in the manufacture and supply of highly soluble chocolate, cappuccino and other powders for use across all aspects of the beverage sector. Closing of the transaction is expected within the first quarter of 2016.
Latin flavors’ growing interest
According to Geneva, Ill.-based FONA International, consumers increasingly are looking for quality in variety and adventure, rather than in the comfort of traditional foods. The company’s Trend Team reported seeing growth in consumer interest in discovery of varied culinary traditions, particularly among younger generations.
One ethnic cuisine in particular is Latin. In its “Flavor Insight Report” focused on Latin flavors, the company examines Latin flavors appearing in the United States and United Kingdom, and the influence they are having on new products and menu items.
Coconut water presentation at Juice Summit
Gert van Manen, president of iTi Tropicals, Lawrenceville, N.J., gave a presentation at the Juice Summit at Antwerp, Belgium, titled, “Coconut Water Concentrate a Sustainable Ingredient.” A video of the presentation is available via YouTube.
Don Giampetro, vice-president of iTi Tropicals, gave a second presentation, an overview of supply issues related to tropicals.
The Juice Summit is organized by and for the industry. The global, annual conference highlights industry experts who are active in both the European and international juice market. Information about the event may be found at www.juicesummit.org.
Land O’Lakes Ingredients updates web site
Arden Hills, Minn.-based Land O’Lakes Ingredients has added several updates to its web site to help product developers identify opportunities for applications and formulations. One of the main features incorporated is a convenient way to request product samples.
The company also launched a blog on the site, “The Snackscape,” where its team of product development experts will share insights about the snack landscape.
“With the addition of these resources, we’ll be able to provide our customers the samples they need, the information and insights they’re interested in and the opportunity to collaborate with our experts who can help make their products a success,” said Jon Fitzpatrick, marketing manager for the specialty ingredients team at Land O’Lakes.
