AAK offers non-hydro fillings for confection

AAK Inc., Edison, N.J., is offering a new brand of non-hydro, zero trans fat high performance filling fats for confections. The fats provide the desired texture, from creamy to caramel-like to the melt away sensation of a truffle.

Confao confectionery fillings inhibit oil and moisture migration while providing stability and excellent mouthfeel and flavor release. The fillings also prolong shelf life with bloom retarding properties, even at high storage temperatures.

“Confectionery manufacturers face a unique set of challenges when creating and producing their particular applications,” said Ramesh Reddy, customer innovation manager for AAK USA Inc. “Many considerations need to be taken into account, including consumer sensory experience, processing and stability concerns, particular recipe challenges, and labelling requirements. AAK’s legacy of confectionery expertise serves these manufacturers particularly well, as we provide effective solutions like our Confao line of filling fats.”

Novozyme introduces lactase enzyme for lactose-free dairy products

Novozymes, Copenhagen, Denmark, is launching Saphera, a liquid lactase enzyme for such lactose-free products as milk and fermented dairy products.

Because Saphera produces less carbohydrates during the reaction compared to yeast lactases, the lactose level may be measured more precisely and reached more easily.

Saphera also aids in added sugar reduction. The enzyme converts lactose in dairy into galactose and glucose, enabling dairy producers to reduce the amount of added sugars while still achieving the same degree of sweetness in lactose-free dairy products.

“Saphera works at lower pH and higher temperature than other lactases and is therefore not only suitable for production of lactose-free milk and other products, but also for fermented dairy products,” said Simon Lyndegaard, director of food platforms and strategic development for Novozymes. “It works extremely well in yogurt production — better than conventional yeast-based lactases. In addition, the lack of invertase and other critical side activities makes Saphera a great solution in sweetened dairy products, maintaining physical and organoleptic properties during shelf life better than any other product on the market.”

Steviva teams up with farmers in Brazil for stevia production

Steviva Ingredients, Inc., Portland, Ore., has partnered with farmers in Brazil to produce BraziliaSweet RA95 and BraziliaSweet 95-60 stevia extracts.

These clean label sugar reduction products are harvested from ethically sourced, identity-preserved stevia plants cultivated in a single location in Brazil. Steviva invests time and capital to support the involved farmers, builds on the company’s mission of environmental sustainability and traceability.

The high-intensity, zero-calorie sweeteners are ideal for use in beverages, fruit products, meal replacements bars, cereals, snacks, desserts, ice cream, confectionery, jams and jellies. Both BraziliaSweet RA95 and BraziliaSweet 95-60 are halal, ISO 9001 and 14001, FSSC 22000 and kosher pareve certified.


Sensient earns Non-GMO Project verification for three products

Sensient Natural Ingredients, Turlock, Calif., has achieved Non-GMO Project Verification for its California-grown garlic, onion and parsley.

“Sensient Natural Ingredients leverages trusted relationships with generations of farmers in California in order to provide traceability, stability and sustainability to our customers,” said Ryan Goularte, general manager of Sensient. “The Non-GMO Project verification supports the rigorous standards we already have in place and continuously improve upon to deliver the highest-quality natural ingredients.”

The verified product lines also meet BRC Global Standards and are certified kosher, halal and gluten-free. 

SaltWorks launches new B2B wholesale web site

SaltWorks, Inc., Woodinville, Wash., has launched a new e-commerce web site that caters to wholesale customers purchasing large quantities of sea salt and mineral salt. The site offers a range of self-service tools and focuses on straightforward navigation and ease of use.

“We recognized that our business customers are not one-size-fits-all,” said Mark Zoske, chief executive officer of SaltWorks. “We worked hard to create a B2B e-commerce web site that consistently enhances customers’ experience based on their unique interests and purchasing needs while providing the absolute best customer service possible, whether they’re on a desktop computer or mobile device. We have been imagining and building this web site for years, and finally the Magento digital commerce technology has enabled our vision to come to life. We partnered with Gorilla Group to implement and customize the platform, resulting in a web site that is easy to use, full of relevant content and information, and is personalized for every buyer. I firmly believe that our new web site is the future of B2B e-commerce.”

iTi provides Non-GMO Project Verified coconut cream products

iTi Tropicals, Inc., Lawrenceville, N.J., is offering Non-GMO Project Verified 24% fat aseptic coconut cream, available with and without stabilizers. The creams may enhance aroma, taste and mouthfeel and may be used as a dairy replacement for products such as milk, evaporated milk, condensed milk, buttermilk and yogurt. With a texture similar to heavy whipping cream, the products often are used in desserts and coffee or hot beverages.

Linde names new program manager

Erik Fihlman has been named program manager, bakery, prepared foods and seafood, for the food and beverage group of Linde L.L.C., Murray Hill, N.J.

Mr. Fihlman brings 10 years of experience to the new position in such roles as field engineering, project management and solutions selling. While holding several positions at Linde, he was also responsible for food freezing and chilling applications, technical sales and food industry segment growth for Linde’s Eastern U.S. and Midwest regions.

Prior to joining Linde, Mr. Fihlman served eight years as a pilot in the U.S. Navy.