Blueberry fiber substitutes for modified food starches
Blueberry fiber from Marshall Ingredients, Wolcott, N.Y., is a natural co-product made from the blueberry pomace generated from juice pressing operations. It is a high quality source of soluble and insoluble dietary fiber, according to the company.
Applications include: added fiber content in prepared food products; a substitute for modified food starches; gluten-free food production; increasing the amount of natural ingredients in a food product, and sourcing North American ingredients.
AAK launches NonHydro.com resource
Edison, N.J.-based AAK has launched NonHydro.com, a web site dedicated to non-hydro solutions for baking, confectionery and dairy manufacturers. The introduction is timely, as manufacturers navigate the Food and Drug Administration determination regarding partially hydrogenated oils.
“We have spent more than a decade providing non-hydro solutions to our customers, offering our baking, confectionery and dairy customer partners unique value-adding vegetable oil solutions without trans fats, along with the knowledge and expertise necessary to customize them properly,” said Terry Thomas, president of AAK USA, Inc. “With the F.D.A.’s recent determination regarding phos, our NonHydro.com site is a great place for them to begin their process of transitioning out phos.”
The site highlights the company’s selection of non-hydro, no trans, pho-free brands and showcases solutions to allow manufacturers to create quality foods with consumer-friendly labels.
Making drinks with cooking grade Matcha
Since Matcha is the entire green tea leaf ground into a fine powder, it is potent, so not much is required for use. According to Aiya, Torrance, Calif., its Cooking Grade Matcha has a stronger tea flavor that allows the Matcha to shine through even when mixed with other assertive ingredients, like sugars and milks.
While most would consider it to be too astringent to drink by itself, the grade is suited for making green tea desserts and beverages, such as cookies, cakes, lattes and smoothies.
The almond, Australia’s most valuable agricultural export
International buyers have swooped on this season’s Australian almond crop — generating sales expected to surpass $800 million for the first time, according to The Lead South Australia. Demand for the product is being fueled by uncertainty surrounding this year’s U.S. almond crop.
The report notes Australia contributes approximately 7% of the world’s almond supply, with almost a quarter coming from the state of South Australia. The majority of the global supply — about 85% — comes from California. Drought conditions in California led overseas markets to focus on the Australian almond crop, which has now sold out.
South Australian-based Almondco processes around 85% of the annual almond crop grown in Australia.
“Almonds are a very quality sensitive market,” said Tim Jackson, sales and marketing manager for Almondco. “International markets are now recognizing that we are a reliable source of both quality and quantity.”
U.S. Niutang enters natural sweetener category
U.S. Niutang, Chino, Calif., has introduced a bitter-free NiuVia Stevia. The NiuVia brand uses MycoTechnology’s MycoZyme all-natural, non-G.M.O. and chemical-free process to remove the bitter, metallic aftertaste commonly associated with the plant-based sweetener, stevia. With the bitterness removed, stevia extracts may be used in concentrations well above industry standards of 300 p.p.m. without the lingering aftertaste.
Flavorful, functional blends for protein applications
Protein is among the most costly components in the food market. With that in mind, Advanced Food Systems, Somerset, N.J., offers custom blends, many of which are designed to enhance the specific type and cut of protein. The blends may help food product developers deliver positive end product experiences with protein that is moist, tender and balanced in flavor, while ensuring processing and heating steps do not negatively impact yield or texture.
The products may increase cook yield, improve texture, enhance freeze-thaw stability, provide acid stability and increase moisture retention, according to the company.
Novel Ingredients announces a new brand, ingredient
East Hanover, N.J.-based Novel Ingredients has launched its new brand position, Wellness from Within. The position covers the company’s entire offering of ingredients, technologies and supply of botanicals for the nutraceutical and food industries. Accompanying the brand position and new visual brand identity is the launch of its energy performance ingredient, Kinetiq, which is scheduled to debut at SupplySide West in October.
“With interest in health and wellness continually growing among consumers, we felt the time was right to refine and clarify our focus on improving health inside and out,” said Peter Bradley, chief executive officer for Novel Ingredients. “What we’re anticipating and the shift we’re evolving to target is the concept of food as medicine. The lines between the supplements and food industries are blurring at a rapid pace, and we’ve positioned ourselves to help both consumers and manufacturers navigate this shift.”
Among the company’s wellness ingredients is a line of flavor balanced vegan proteins, proprietary processes for absorption and binding and a line of botanicals. Additionally, it is now offering customers specialized sourcing and traceability programs, including its DNA PUR selection of identity-certified botanicals.
Kinetiq, the company’s new stimulant-free performance ingredient, delivers energy, thermogenic and resistance training performance benefits. Ideal as an ingredient for active fitness and weight management applications, it is available in a variety of delivery forms and product prototypes, including beverage powders, ready-to-drink and chews.
Study confirms millennials as leading soyfoods consumers
The United Soybean Board’s 22nd annual Consumer Attitudes About Nutrition Study — which reveals consumer perceptions about diet, fats, oils and purchase drivers — indicates millennials consume soyfoods and beverages more often than adults in general, with 50% eating soy at least once a week versus 38% of all adults. The study compared millennials (ages 18 to 34) to the total sample of participating U.S. adults, 18 years and older.
The Chesterfield, Mo.-based organization further noted 42% of millennials are aware of specific health benefits associated with soyfoods such as tofu, edamame or soy milk. Study results also indicated the group is more likely to seek products made with soy because of the nutritional benefits they associate with it.
“Millennials have a heightened awareness of the impact food and beverages have on their health,” said Amy Hendel, registered physician assistant and Soy Connection consultant. “With a spotlight on diseases such as cancer, high blood pressure and diabetes, millennials seek healthy foods, and look to soy.”
