Inclusions / Ingredients

Ingredient Briefs: January 2013

January 15, 2013
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Ingredient BriefsSensient Colors, LLC

Sensient Colors, LLC, now offers natural colors free of all palm-derived components, not simply the active pigment. The new palm-free natural colors prove to be well-protected against color degradation in extensive stability testing, making them suitable for all food and beverage applications, according to the company. From a color perspective, the formulations can be used as an alternative to other natural colors because they don’t differ in shade or appearance. Powders, dispersions and emulsions are available.

314-889-7600  •  www.sensientfoodcolors.com

 

 

 

Ingredient BriefsEdlong Dairy Flavors

Edlong Dairy Flavors introduces two new functional dairy flavors useful for reducing fat and sugar in a variety of better-for-you products. To add the perception of fattiness back into reduced-fat foods, the company created Natural & Artificial Mouthfeel Flavor #1412189. The spray-dried powder is water-soluble, oil-dispersible and nondairy, Kosher and parve-certified. It can be used to add desired creamy, fatty, butter, cooked and rich notes to foods and works well in high-heat applications, such as bakery. Natural Potentiator Flavor #1412073 adds a perception of sweetness to reduced-sugar foods and beverages. The nondairy, nongenetically-modified liquid flavor is also Whole Foods-compliant and usable in yogurts, sauces and beverages. 

888-698-2783  •  www.edlong.com

 

 

Kalsec Inc.

Szechuan pepper joins Kalsec Inc.’s portfolio of peppers. Szechuan pepper has a unique citrus and herbal aroma and a flavor distinctly different from black, white or chili peppers. Its active ingredient, sanshools, delivers a tingling, numbing sensation in the mouth.

800-323-9320  •  www.kalsec.com

 

Ingredient BriefsValensa International

Valensa International’sParry Organic Spirulina has received a “no objection” letter from the U.S. Food and Drug Administration (FDA) on its application for Generally Recognized as Safe (GRAS) status, a designation that will broaden the range of food applications for which it will be considered by food developers and marketers. The notice submitted to the FDA covers the use of Parry Organic Spirulina as an ingredient in a range of products, including grain products and snack foods, at a level of 0.5-3 g. spirulina per serving. A two-year program to enhance the ingredient’s flavor also has been completed. It now has a flavor profile similar to that of milder, nonorganic forms of spirulina.

877-876-8872  •  www.valensa.com

 

Ingredient BriefsSuntava

Suntava’sproprietary purple corn is now the main ingredient in the company’s new masa flour. Like the company’s other masa products, this masa flour can be used to make corn tortillas, tamales and other Latin American-derived dishes, as well as breads and pastries. The versatile, non-genetically-modified (GMO) product is rich in anthocyanins and antioxidants.

651-998-0723  •  www.suntava.com

 

 

 

Ingredient Briefs

Kampffmeyer Food Innovation GmbH

Introduced by Kampffmeyer Food Innovation GmbH at Health Ingredients Europe (HiE) 2012, Vein of Gold is a wheat aleurone that can be used to enrich baked goods, pasta, cereal and other foods with dietary fiber, vitamins and minerals. It is formulated to be used in low dosages.

49 (0)40/75109-630  •  www.kampffmeyer.com

 

 

 

Functional Technologies Corp.

Functional Technologies Corp. has entered into an agreement with a global leader in yeast production and technologies for the optimization and commercial-grade production of Acryleast acrylamide-preventing (AP) yeasts. Acryleast is a platform solution that has been demonstrated to prevent or reduce the formation of acrylamide, a carcinogenic and reproductive and neurological toxic byproduct that is prevalent in many food products. Under the agreement, Functional Technologies shipped commercial strains of its Acryleast yeasts to the yeast producer for scale production, enabling food producers to conduct their own pilot testing to confirm the effectiveness of Functional Technologies’ AP yeasts, at scale, in reducing acrylamide under commercial processing conditions. 

604-648-2200  •  www.functionaltechcorp.com

 

Ingredient Briefsin2food

Fruit Nib Hearts from in2food are bits of real fruit peel, dehydrated and naturally sweetened to give a strong, authentic fruit flavor to any bread, pastry, dessert or ice cream. Fruit Nib Hearts are bake-, freeze- and shelf-stable.

800-362-5287  •  www.in2food.com

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