Ingredion adds to clean label line
Westchester, Ill.-based Ingredion recently launched a new addition to its Novation line of clean label starches — the Novation Endura series — in North America, Europe and Asia. With the highest process tolerance available in a functional native starch, the new series enables food manufacturers to create a wider range of appealing, natural and additive-free products, including dressings, yogurts, UHT-processed soups and frozen meals.
Debuting with the Novation Endura 0100 starch, the series maintains desired product texture under high heat and shear and delivers stability during shelf life, including chilled and frozen storage. The clean flavor profile requires no masking, even in delicately flavored products.
The starch may appear on ingredient lists simply as “starch” or “corn starch.” Additionally, it allows for label claims such as “natural,” “additive free” and “no artificial ingredients.”
Study finds sucromalt may improve energy over glucose
Emerging research from Minneapolis-based Cargill, published on-line in Nutritional Neuroscience, found that participants who drank a beverage containing sucromalt, a slowly digestible carbohydrate, better maintained feelings of mental and physical energy over time compared to when they consumed a beverage made with glucose.
The company is leveraging the preliminary findings with its customers to help them explore new product opportunities in the energy category. Cargill’s Xtend sucromalt is a fully caloric carbohydrate syrup that is ideal for use in foods in which steadier energy delivery or an attenuated blood glucose response is desired because it is slowly digestible and has a low glycemic index. It is 70% as sweet as sugar and versatile enough to use in numerous product categories, including nutrition bars, beverages, ice cream and other dairy products, jams and jellies, puddings, gelatins and yogurts.
Study demonstrates GanedenBC30 may prevent recurrence of CDI
Ganeden Biotech, Cleveland, has announced new research demonstrating its probiotic, GanedenBC30 may prevent the recurrence of C. difficile-induced infection (CDI), a common cause of health care associated diarrhea and colitis.
Clostridium difficile, referred to as C. diff, is a bacterium that causes inflammation of the colon, known as colitis. Individuals requiring prolonged antibiotic use, and the elderly, are at great risk of acquiring C. diff, which affects approximately 500,000 people each year.
In the study, Bacillus coagulans GBI-30, 6086 limits the recurrence of Clostridium difficile-induced colitis following vancomycin withdrawal in mice, published in Gut Pathogens, demonstrates that Bacillus coagulans GBI-30, 6086 (GanedenBC30) prevents the recurrence of CDI in mice. Findings build on previously published research showing the product alleviated symptoms of C. diff colitis.
In addition to inhibiting C. diff recurrence, the current study found that mice given the product that did become re-infected with C. diff experienced less severe symptoms and recovered more quickly than the non-GanedenBC30 group.
Niacet announces price movement among propionates
Niacet Corp., Niagara Falls, N.Y., announced an increase in the amount of 5c per lb on list and off-list prices for all propionates, effective for shipments on or after Jan. 1, 2013, or as contract conditions allow. The increase is necessary due to increasing costs of petrochemical feedstocks.
Bell Flavors and Fragrances hires new financial officer
Ted Sawicz has joined Bell Flavors and Fragrances as chief financial officer. Mr. Sawicz was previously the executive vice-president and c.fo. at Grecian Delight Foods.
Calamansi juice from iTi Tropicals
iTi Tropicals, Lawrenceville, N.J., supplies single-strength calamansi juice from the Philippines. The product is prepared from carefully selected sound, mature and unfermented fruit. Calamansi pulp has a distinctive flavor described as a cross between lime and orange. The flesh is juicy and acidic. The tartness of the fruit blends well with other juices such as banana, apple, grape, papaya, mango and coconut water.
Calamansi may be used in a variety of product applications, including ice cream, sorbets, juice, soft drinks, nectar, jelly, gummy candies, sauces, vinaigrettes, fruit preservatives and yogurt. It may be served with tea, seafood or meat to impart tartness, and also may be preserved whole in sugar syrup, made into sweet pickles or marmalade.
Natural sweetener options for diet, reduced-calorie products
Sweet Green Fields, Bellingham, Wash., has expanded its product portfolio to include two high purity glycoside compositions, Optesse HPX and Optesse HPS. According to the company, research shows the new all-natural compositions deliver an excellent taste profile and better value for particular food and beverage needs, including diet and reduce calorie packaged products.
Both compositions may be used with varying levels of sugar by food and beverage manufacturers with virtually no sensory consequences and for a fraction of the cost. Optesse HPS, composed of purified Rebaudioside-A (RA), is a high purity sweetener with taste and cost advantages to create the “right calorie” product for blending with sugar and fructose. It is ideal for 33% to 50% reduced sugar blended formulations. Similarly, Optesse HPX is a highly pure yet optimized sweetener ideal for formulations with more complex flavor systems, or when developing a zero or very low calorie product.
Functional dairy flavors for better-for-you category
Elk Grove Village, Ill.-based Edlong Dairy Flavors introduced two new functional dairy flavors for the better-for-you category when reducing fat and sugar.
To add back the perception of fattiness in reduced-fat foods, the company created Natural & Artificial Mouthfeel Flavor #1412189. This spray-dried powder is water soluble and oil dispersible. It adds creamy, fatty, butter, cooked and rich notes, and performs well in high-heat applications such as bakery, in addition to beverages, sauces, yogurt, cheese and sour cream analog products.
Natural Potentiator Flavor #1412073 adds a perception of sweetness to reduced sugar foods and beverages. This non-dairy, non-bioengineered liquid flavor is an affordable choice for beverages, yogurts and sauces. Profile descriptors include creamy, dairy, green, milk, brown, sweet and caramel.
ROHA expands U.S. facility
ROHA USA, L.L.C., St. Louis, has completed the expansion of its production facility in St. Louis.
“We are constantly driving our people, processes and procedures to meet the highest standards and expectations,” said Rohit Tibrewala, chief executive officer. “This expansion will help us to meet those standards, as well as our growth plans in North America.”
Hydrocolloids replace texture and binding qualities
Add-Here 3200 from White Marsh, Md.-based TIC Gums is a blend of hydrocolloids developed for crunchy baked granola bars and reduced sugar crunchy baked granola bars. Granola clusters made with the product demonstrate how the texture and appeal of fully sugared cereal may be closely mimicked or even improved upon with gums and gum systems.
The hydrocolloids help to replace the texture, stability, gloss, stickiness and film forming attributes sugar provides that is used to shape and hold cereal together. Add-Here replaces the texture and binding qualities needed but with less sugar.