Beneo introduces translucent chewing gum coating
Beneo, Morris Plains, N.J., is introducing its new Isomalt translucent gum coating technology. The coating process incorporates the company’s Isomalt product, a sugar replacer that crystallizes translucently, and allows manufacturers to create products with shine that maintains stability through product shelf life. Gum coated with Isomalt is not prone to chipping or cracking during production or transport and offers a delicate crunch and enhanced flavor release.
Beneo’s Isomalt is derived from beet sugar and has received European Food Safety Authority (EFSA) health claims for its low glycemic and tooth friendly characteristics. It offers a sugar-like, mild sweet taste.
“The chewing gum market is in need of fresh ideas to re-ignite sales, and Beneo’s translucent coating technology now offers fantastic scope for new product innovation,” said Thomas Schmidt, marketing director at Beneo. “For the first time, multi-colored centers can be made visible, leading to new visual possibilities in the market that will create excitement for the consumer and manufacturer alike.”
Gold Coast introduces vegetarian savory flavors
Gold Coast Ingredients, Commerce, Calif., is expanding its lineup with new, specialty lines of vegetarian savory flavors. Available in powder and liquid form, the flavors provide meat and poultry flavor profiles without the use of animal proteins or products. The flavors may be made organic, non-G.M.O., gluten-free or MSG-free upon request and come in several variations of chicken, beef and pork flavors:
Vegetarian chicken flavors — available in grilled, roasted and boiled with white, dark, lean or fatty skin flavor profiles
Vegetarian beef flavors — offered in different cooking styles, fat content, rare, medium and well-done beef flavor profiles
Vegetarian pork flavors — available in flavor profiles ranging from bacon, lard and ham to roasts, cured meats and sausages
“Consumers are demanding products free of ingredients such as MSG, autolyzed yeast extract and hydrolyzed vegetable protein, but oftentimes do not realize how difficult it is to create a clean, vegetarian savory flavor without losing essential flavor characteristics,” said Mariano Gascon, senior technical director of R&D for Gold Coast. “At G.C.I., we formulate savory flavor enhancers that meet common, natural and organic requirements by removing undesirable ingredients.”
Kemin blend provides flavor, color protection in meat, poultry
Kemin Food Technologies’ rosemary and green tea extract blend maintains meats’ and poultry’s flavor and color better than rosemary extract alone, according to a study conducted by the University of Nebraska–Lincoln meat lab. Results of the test showed that beef treated with Kemin’s blend yielded the least discoloration and most typical bright cherry red color of ground beef. The blend also protects the entire lipid portion of the ground meat from oxidation, increasing shelf life and preserving freshness.
“Degradation occurs in ground meats even during frozen storage, so the key to maintaining freshness in these products is to delay both lipid and myoglobin oxidation,” said Courtney Schwartz, senior marketing communications manager for Kemin, Des Moines, Iowa. “To retain the ground meat’s flavor and color attributes, the entire matrix must be protected. Studies have demonstrated that rosemary and green tea extracts can enhance or protect color and flavor, as well as increase shelf life of ground meat products, by providing protection to both the phospholipids (polar) and triglycerides (non-polar) portions of the meat.”
Ganeden launches innovation program
Ganeden, Mayfield Heights, Ohio, a developer of probiotic ingredients, is launching an entrepreneurial program designed to help companies launch new food and beverage products featuring probiotics.
The Probiotic Innovation Jumpstart program invites scientists, entrepreneurs and inventors to submit ideas for a new product concept featuring probiotics. Categories of interest include snacks, beverages, cereals, sports nutrition and baked foods. The winner will be awarded $25,000 in support to use the GanedenBC30 probiotic in the product, plus guidance and expertise in developing and launching the product.
“Ganeden’s growth and success has been accomplished by helping hundreds of forward-thinking companies around the world develop and market innovative, first-of-their-kind probiotic products,” said Andy Lefkowitz, chief executive officer of Ganeden. “The future of the food and beverage market is functional foods, and we see this program as a huge opportunity to share our expertise and support the industry by helping others bring their ideas to life and onto shelves.”
Submissions will be accepted at Ganedenprobiotics.com through May 6. Three finalists will be selected to present ideas to a panel of judges during the Institute of Food Technologists annual meeting and food expo in Chicago on July 16. The presentations will be judged by industry experts from manufacturing and retail backgrounds. Panelists include Mark Retzloff, senior partner for the Boulder Farm Team and chairman for multiple food and beverage boards, and Caroline Beckman, co-founder and c.e.o. of Nomva, a maker of probiotic pouch snacks.
“This is a wonderful opportunity to help nurture our fantastic industry, and I am humbled to be a judge for Ganeden’s program,” Mr. Retzloff said. “I’ve personally watched products containing GanedenBC30 gain significant traction in the marketplace, and look forward to seeing the success that this program will bring.”
The demand for probiotic products has soared in recent years. A recent consumer study found 70% of consumers would prefer to consume probiotics in a food or beverage format than in a supplement, Ganeden said. Additionally, 40% to 54% of respondents said they are willing to pay more for products containing probiotics. The global market for probiotic ingredients and products is projected to continue growing over the next five years to reach $36.7 billion in 2018, according to BCC Research.
Frutarom to market algae ingredients
Frutarom Industries Ltd. gained exclusive worldwide marketing rights for algae products from Algalo Industries Ltd. by signing an agreement to invest in Algalo, Frutarom said Jan. 4. Frutarom will invest NIS 10 million ($2.5 million) in exchange for the allocation of 50% of Algalo shares to build a biotechnology facility that specializes in the cultivation, harvesting and processing of algae. Algalo, a biotech start-up enterprise based in Kibbutz Ein
HaMifratz, Israel, has developed a method for the cultivation, harvesting and processing of a variety of algae that yield active ingredients for use in the food, dietary and clinical nutrition supplements, and cosmetics industries.
“The size of the algae-based ingredient market is estimated to be hundreds of millions of dollars and has enjoyed double-digit growth over recent years,” said Ori Yehudai, president and chief executive officer of the Frutarom Group. ”We foresee the rapid growth in this market continuing in coming years in light of consumer trends toward healthier and more natural products that drive the food, nutritional supplements and cosmetics companies to be innovative in developing natural ingredients and efficient in their production processes and cost structure.”
Herzliya, Israel-based Frutarom operates in the global flavors and natural fine ingredients markets.
“The investment in Algalo is part of a broad strategic move by Frutarom to reinforce its position and standing as a leading and innovative global supplier of natural specialty products and functional food ingredients in the fields of taste and health, which already now make up over 75% of Frutarom’s activity,” Mr. Yehudai said. “The technology developed by Algalo for cultivating, harvesting and processing algae expands Frutarom’s internal research and development capabilities for producing active ingredients from algae, a field in which we are already active, and provides an innovative platform and an additional growth engine for expanding Frutarom’s diverse product portfolio in the growing field of natural specialty ingredients. We will work toward leveraging the cross-selling opportunities arising from this investment by expanding Frutarom’s product portfolio and technological abilities and by presenting Algalo’s innovative products to our thousands of customers worldwide.”
Gellan added to TIC Gums portfolio
TIC Gums, Belcamp, Md., has added gellan to its portfolio of hydrocolloids. The company has developed several organic, non-bioengineered. blends using gellan technologies in response to the clean label trend. Three of the blends have been developed for ready-to-drink beverage applications and target texture, improved stability
and provide savings while
adhering to label restrictions.
Ticaloid PRO 148 OG — Stabilizes and suspends high-protein systems, increases shelf life, enhances mouth coating and decreases mouth clearing, creating a more indulgent beverage
Ticaloid PRO 159 OG — Provides stabilization for dairy-based protein beverages, increases mouth coating and decreases mouth clearing in dairy protein systems
Ticaloid PRO 181 AG — Provides protein beverage stabilization with more usage-level leniency than gellan-only systems, and emulsifies and stabilizes oils in non-dairy milk alternatives like almond and cashew milk.
Taiyo’s Sunfiber treats I.B.S. and childhood constipation
Health Canada has approved health claims for Taiyo’s Sunfiber related to its effectiveness in treating symptoms of Irritable Bowel Syndrome (I.B.S.) and its ability to relieve intestinal issues related to childhood constipation.
Sunfiber, made of partially hydrolyzed guar gum or galactomannan, is a soluble powder that may be added to foods and beverages without affecting flavor, color, texture or aroma. Sunfiber is certified kosher, gluten-free, vegetarian and non-bioengineered. Visit: www.taiyointernational.com