Ingredient Briefs / Ingredients / Supplier News

Ingredient Briefs: May 2012

May 18, 2012
Trans

Swerve, LLC releases Swerve, a natural, non-glycemic sweetener ideal for snacks and baked goods. Swerve is sourced from the fibrous part of fruits and vegetables and can be used in place of sugar, Stevia, high-fructose corn syrup or synthetic sweeteners. Plus, Swerve maintains excellent functionality and a reasonable taste profile and delivers zero calories.

Swerve, LLC New Orleans, La.

888-979-3783

www.swervesweetener.com

 

Givaudanaddresses the mouthfeel challenges that food manufacturers face in developing low-calorie products with its TasteSolutionsMouthfeel program. This program includes a unique sensory language called Sense ItMouthfeel that forms an imperative link between consumer desire, product quality and flavorists’ creations.

Givaudan

Vernier, Switzerland

+41 (22) 780 9111

www.givaudan.com

 

An all-natural, functional food ingredient made from citrus pulp, Fiberstar Inc.’s Citri-Fi can be used to add moistness, control moisture migration, replace fat and more in a wide variety of foods products. Citri-Fi’s water-holding capabilities enable it to hold, bind and retain water, even through freeze-thaw conditions. Popular applications include bakery, dairy, frozen foods, dressings and sauces, meat and prepared salads. Citri-Fi is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration, non-GMO, all-natural, nonallergenic, kosher parve and halal.

Fiberstar Inc.

River Falls, Wis.

715-425-7550

www.fiberstar.net

 

Viterra’s verraUltra9 expeller-pressed canola oil, an Omega 9 oil developed using Nexera canola seeds from Dow AgroSciences, has applications for natural foods products. The product is non-genetically modified organism (GMO) project-verified, giving it labeling advantages. It can provide cleaner ingredient lists for food manufacturers, while enhancing shelf life due to the oil’s natural stability. VerraUltra9 is also kosher-certified, free of trans-fats, low in saturated fat and high in monounsaturated fats.
Viterra Inc.

Calgary, Alberta

877.882.2565

www.viterra.com/canolaoil

 

Nature’s Crops AHIFLOWER Oil is Technology Crops International’s new, proprietary, branded form of Buglossoides arvensis seed oil. A natural plant source for Omega 3 stearidonic acid (SDA), the oil enables manufacturers to incorporate a sustainable, non-genetically modified (GMO), vegan source of Omega 3 into its products. In addition to SDA, AHIFLOWER Oil also contains linoleic acid, alpha-linoleic acid, Omega 6 fatty acid and gamma-linoleic acid. Samples of the product are expected to be available later this year; commercial supplies are anticipated in 2013.  
Technology Crops International

Winston-Salem, N.C.

877-780-5882

www.ahiflower.com
 

 

Corn Products International/National Starch Food Innovation offers NOVATION Indulge 3340, a clean-label texture system that delivers a thick, creamy, gelled texture. The system enables manufacturers to reduce fat and calories in their products, while providing consumers with clean-label, healthier alternatives that deliver the same taste and texture profiles as traditional indulgent, as well as fermented, dairy products. It is resistant to high temperature, high shear and low pH, and has good cold-temperature stability.

National Starch Food Innovation

Bridgewater, N.J.

866-961-6285

www.foodinnovation.com

 

Cranberry Orchard Medley from Truitt Bros. is an all-natural blend of Oregon Coast cranberries, Pacific Northwest apples and juicy, sweet oranges that can be consumed as is or added to appetizers, desserts, smoothies and more. It comes in an easy-to-store, shelf-stable pouch for optimum portioning and inventory control.

Truitt Bros. Inc.

Salem, Ore.

800-547-8712

www.truittbros.com

 

Wixon’s newest flavor introductions include five new snack seasonings: Classic Soy Sauce, which features toasted sesame and soy sauce; Habanero BBQ, which mixes sweetness with a bit of mesquite and heat; Sriracha Hot & Alarming Chili, which combines the bite of vinegar, onion and garlic; Zesty Sweet & Sour, tangy and sweet pineapple blends with sour and ginger notes; and Zippy Chinese Mustard, a sharp mustard with a touch of honey.

Wixon Inc.

St. Francis, Wis.

800-841-5304

www.wixon.com

 

ConAgra Mills Ultragrain All Purpose Flour and Ultragrain White Whole Wheat Flour are now available to consumers at select retail outlets. Ultragrain All Purpose Flour tastes and bakes like refined white flour, and is blended with 30% Ultragrain whole wheat flour, giving it 9 g. of whole grain per serving and twice the fiber of other all-purpose flours. It is a cup-for-cup replacement for all-purpose flour in any recipe. Ultragrain White Whole Wheat Flour has 100 percent whole grain nutrition with the taste, texture and appearance of refined flour. It offers 30 g. of whole grain per serving and four and a half times the fiber of refined flour. Both varieties are available in 2-, 5-, and 10-lb. bags.
ConAgra Mills
Omaha, Neb.

800-851-9618

www.conagrafoods.com

 

Functional Technologies reports that efficacy studies conducted on end-user materials to investigate the company’s proprietary acrylamide-preventing (AP) yeast technology in novel food applications traditionally not incorporating yeast ingredients as processing aids, such as snack foods and coatings, have demonstrated a significant reduction of asparagine, the main known precursor in the formation of acrylamide, a carcinogenic industrial chemical compound. The reduction was achieved with short contact times and decreasing yeast dose concentrations. At a reduced dose between standard and lowest AP yeast concentrations, asparagine levels were decreased by approximately 85% within 30 minutes and to near nondetectable levels within 60 minutes.

Functional Technologies Corp.

Vancouver, B.C.

604-648-2200

www.functionaltechcorp.com

 

Roquette America’s NUTRALYS pea protein boosts the nutrition profile of chocolate without changing its texture, melt character or taste. The pea protein can be added to chocolate at up to 16% without affecting processing conditions. Even at the high inclusion rate of protein, standard temperatures and time used for mixing, refining, conching and tempering the chocolate require no changes. NUTRALYS also has digestibility similar to that of the best animal protein and is a purified protein source with no residual complex sugars, making it suitable for applications using standard chocolate and coatings.

Roquette America Inc.

Geneva, Ill.

630-463-9430 
www.roquette.com

 

Determining the best natural coloring choice for food and beverage products is a multistep process outlined by D.D. Williamson in its latest five-minute-long educational video, “Natural Food Coloring in Yellow to Orange Range.” The latest edition to DDW’s Natural Coloring Video Series provides an overview of naturally derived food coloring in yellow to orange hues, as well as highlights natural sources, manufacturing methods, color science and food and beverage applications.

D.D. Williamson

Louisville, Ky.

800-227-2635

www.ddwilliamson.com

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

2014 Bakery of the Year: Capistrano's Wholesale Bakery, Phoenix AZ

Here’s a look at Capistrano’s Bakery, our 2014 Bakery of the Year.

11/7/13 2:00 pm EST

Food Plant of the Future: The Future of Wastewater Management

Available On-Demand Effective management of wastewater is becoming increasingly critical to food and beverage processors as the cost for incoming water increases...

Snack Food & Wholesale Bakery Magazine

Cover Image

2014 September

September's Snack Food & Wholesale Bakery publication features on defining whole -grain foods, as well as a special feature on the 2014 Bakery of the Year: Capistrano's Wholesale Bakery!

Table Of Contents Subscribe

Favorite Birthday Cake Flavor

September is the most popular birthday month, according to flavor expert McCormick & Co., which celebrates its 125th birthday this year. What’s your favorite birthday cake flavor?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon