New Ingredient Solutions
Check out this month’s ingredient launches of superfruits, cocoa replacers, corn starches, sweeteners, whey powder and more.
NutraGenesis reformulates Wellberry, an advanced, patent-pending, GRAS-affirmed functional superfruit that contains Ayurvedic superfruit, Indian gooseberry (also known as Amla) and a new form of vitamin C called Transport C-Plus. This new version now possesses an ORAC of 2895 umole TE/g, which is claimed to be more than twice the level of ascorbic acid and other standard vitamin C ingredients.
NutraGenesis, LLC
Brattleboro, Vt.
802-257-5345
www.nutragenesis.com
CocoaPlus cocoa replacers from Briess Malt & Ingredients is a line of all-natural, whole-grain specialty flours that mimic the color and functionality of cocoa flavors. N100 replaces natural cocoa in cakes and brownies, whereas D100, D250 and D500 replace cocoa powder in dark breads such as rye and pumpernickel as well as sweet cakes, pie crusts, fudge-type brownies and sandwich-style cookies. M100, M250, M500 and M750 deliver reddish hues and intense, sometimes burnt cocoa flavorings.
Briess Malt & Ingredients Co.
Chilton, Wis.
800-657-0806
www.briess.com
Caravan Ingredients develops Southern Tortilla, a highly concentrated base that produces white, soft, pliable tortillas with extended shelf life without sacrificing quality and functionality. Southern Tortilla is available in convenient, pre-scaled batch packs that enable manufacturers to save time, lower inventory levels and reduce costly scaling errors.
Caravan Ingredients
Lenexa, Kan.
800-669-4092
www.caravaningredients.com
Penford Food Ingredients unveils a line of specialty Pregel corn starches made of waxy maize. Pregel is designed to produce thickening in freeze/thaw and retort-stable fillings in breads, biscuits, bagels, cookies, cakes and pies. The Pregel series delivers cold-water viscosity and a smooth texture, is acid- and heat-stable and improves texture in baked goods, especially gluten-free products.
Penford Food Ingredients Co.
Centennial, Colo.
800-652-4732
www.penfordfoods.com
Coyote Brand Tara gum from Gum Technology is a natural hydrocolloid obtained from the endosperm of Tara tree seeds, and is manufactured using strict quality controls. This fine, off-white-to-light-brown powder is non-caloric, is composed of 82% dietary fiber and acts as a replacement for locust bean gum in several applications. It’s more consistent from batch to batch, is more easily dispersible and offers the lowest bacterial load than other Tara gums, the company reports.
Gum Technology Corp.
Tucson, Ariz.
800-369-4867
www.gumtech.com
The ADM Bakery Platform from ADM Milling is a suite of complimentary R&D services designed to help food manufacturers get the most from their dough. Whether it’s creating a whole-wheat product that performs and tastes the same as a white flour product, or testing a new concept with consumer groups, ADM’s team of food scientists and technicians is ready to make it happen.
ADM Milling Co.
Overland Park, Kan.
800-422-1688
www.adm.com/milling
Kampffmeyer Food Innovation unveils Optigrain, made from wheat, rye and durum. Whole grain specialties with Optigrain are characterized by prolonged shelf life and an outstanding appearance. These grains are available as whole-grain flours or as concentrated micro-granular compounds, which can be recombined with refined flour into whole grain flour.
Kampffmeyer Food Innovation
Hamburg, Germany
+49 40 75109653
www.kampfmeyer.com
As part of Danisco’s Care4U range of natural protective solutions come Natamax B Plus, a patent-pending natural complex composed of natamycin and gamma-cyclodextrin. It is designed to be three times more effective in controlling yeast and mold when sprayed on baked goods. The increased potency of Natamax B Plus comes from its greater solubility in water and consequent dispersion when sprayed.
Danisco USA Inc.
New Century, Mo.
913-764-8100
www.danisco.com
The bold and rich snack seasoning additions from Wixon include Beer and Mustard (a beer and tangy mustard with a kick), Beer Brat (a bratwurst spice and beer blend reminiscent of tailgating at the ballgame), Beer Cheese Soup (a creamy cheese and beer combination that mimics a true Midwestern taste), Chipotle BBQ (a fusion of smoky chipotle, mustard and brown sugar that delivers a hint of sweet and spice) and Tamari (a complex, smooth flavor of tamari soy sauce combined with toasted sesame for a lightly-salted blend).
Wixon
St. Francis, Wis.
414-769-3000
www.wixon.com
Combined with the replacement of whey powder or non-fat dry milk and skim milk powder, VersiLac from Proliant Dairy maintains increased water holding capacity in baked goods, which helps achieve 10-20% butter replacement in different bakery applications. In addition, VersiLac is said to replace up to 100% of non-fat dry milk or whey powder, and at least 25% of sugar, cocoa or salt in select bakery, confectionery and savory applications.
Proliant Dairy Inc.
Akena, Iowa
800-369-2672
www.proliantinc.com
XyloSweet, a xylitol-based, all-natural sweetener, is derived from corn cobs, strawberries, plums and other natural sources. Made by Xlear, Inc., it contains 40% fewer calories than sugar, delivers a net carbohydrate level of only 0.4 per gram and maintains minimal impact on blood-sugar levels, making it an appropriate sugar substitute for diabetics with a sweet tooth.
Xlear, Inc.
Orem, Utah
877-332-1001
www.xlear.com
PureCircle launches a new stevia sweetener under the tradename Alpha, which consists of a proprietary combination of steviol glycosides developed as a solution for products seeking 50-100% calorie reductions. Its composition allows for a more rounded sweetness and less bitterness at higher sugar replacement levels. Alpha meets JECFA specifications.
PureCircle Ltd.
Oak Brook, Ill.
630-361-0374
www.purecircle.com
* Photo courtesy of Briess Malt & Ingredients Co.
NutraGenesis reformulates Wellberry, an advanced, patent-pending, GRAS-affirmed functional superfruit that contains Ayurvedic superfruit, Indian gooseberry (also known as Amla) and a new form of vitamin C called Transport C-Plus. This new version now possesses an ORAC of 2895 umole TE/g, which is claimed to be more than twice the level of ascorbic acid and other standard vitamin C ingredients.
NutraGenesis, LLC
Brattleboro, Vt.
802-257-5345
www.nutragenesis.com
CocoaPlus cocoa replacers from Briess Malt & Ingredients is a line of all-natural, whole-grain specialty flours that mimic the color and functionality of cocoa flavors. N100 replaces natural cocoa in cakes and brownies, whereas D100, D250 and D500 replace cocoa powder in dark breads such as rye and pumpernickel as well as sweet cakes, pie crusts, fudge-type brownies and sandwich-style cookies. M100, M250, M500 and M750 deliver reddish hues and intense, sometimes burnt cocoa flavorings.
Briess Malt & Ingredients Co.
Chilton, Wis.
800-657-0806
www.briess.com
Caravan Ingredients develops Southern Tortilla, a highly concentrated base that produces white, soft, pliable tortillas with extended shelf life without sacrificing quality and functionality. Southern Tortilla is available in convenient, pre-scaled batch packs that enable manufacturers to save time, lower inventory levels and reduce costly scaling errors.
Caravan Ingredients
Lenexa, Kan.
800-669-4092
www.caravaningredients.com
Penford Food Ingredients unveils a line of specialty Pregel corn starches made of waxy maize. Pregel is designed to produce thickening in freeze/thaw and retort-stable fillings in breads, biscuits, bagels, cookies, cakes and pies. The Pregel series delivers cold-water viscosity and a smooth texture, is acid- and heat-stable and improves texture in baked goods, especially gluten-free products.
Penford Food Ingredients Co.
Centennial, Colo.
800-652-4732
www.penfordfoods.com
Coyote Brand Tara gum from Gum Technology is a natural hydrocolloid obtained from the endosperm of Tara tree seeds, and is manufactured using strict quality controls. This fine, off-white-to-light-brown powder is non-caloric, is composed of 82% dietary fiber and acts as a replacement for locust bean gum in several applications. It’s more consistent from batch to batch, is more easily dispersible and offers the lowest bacterial load than other Tara gums, the company reports.
Gum Technology Corp.
Tucson, Ariz.
800-369-4867
www.gumtech.com
The ADM Bakery Platform from ADM Milling is a suite of complimentary R&D services designed to help food manufacturers get the most from their dough. Whether it’s creating a whole-wheat product that performs and tastes the same as a white flour product, or testing a new concept with consumer groups, ADM’s team of food scientists and technicians is ready to make it happen.
ADM Milling Co.
Overland Park, Kan.
800-422-1688
www.adm.com/milling
Kampffmeyer Food Innovation unveils Optigrain, made from wheat, rye and durum. Whole grain specialties with Optigrain are characterized by prolonged shelf life and an outstanding appearance. These grains are available as whole-grain flours or as concentrated micro-granular compounds, which can be recombined with refined flour into whole grain flour.
Kampffmeyer Food Innovation
Hamburg, Germany
+49 40 75109653
www.kampfmeyer.com
As part of Danisco’s Care4U range of natural protective solutions come Natamax B Plus, a patent-pending natural complex composed of natamycin and gamma-cyclodextrin. It is designed to be three times more effective in controlling yeast and mold when sprayed on baked goods. The increased potency of Natamax B Plus comes from its greater solubility in water and consequent dispersion when sprayed.
Danisco USA Inc.
New Century, Mo.
913-764-8100
www.danisco.com
The bold and rich snack seasoning additions from Wixon include Beer and Mustard (a beer and tangy mustard with a kick), Beer Brat (a bratwurst spice and beer blend reminiscent of tailgating at the ballgame), Beer Cheese Soup (a creamy cheese and beer combination that mimics a true Midwestern taste), Chipotle BBQ (a fusion of smoky chipotle, mustard and brown sugar that delivers a hint of sweet and spice) and Tamari (a complex, smooth flavor of tamari soy sauce combined with toasted sesame for a lightly-salted blend).
Wixon
St. Francis, Wis.
414-769-3000
www.wixon.com
Combined with the replacement of whey powder or non-fat dry milk and skim milk powder, VersiLac from Proliant Dairy maintains increased water holding capacity in baked goods, which helps achieve 10-20% butter replacement in different bakery applications. In addition, VersiLac is said to replace up to 100% of non-fat dry milk or whey powder, and at least 25% of sugar, cocoa or salt in select bakery, confectionery and savory applications.
Proliant Dairy Inc.
Akena, Iowa
800-369-2672
www.proliantinc.com
XyloSweet, a xylitol-based, all-natural sweetener, is derived from corn cobs, strawberries, plums and other natural sources. Made by Xlear, Inc., it contains 40% fewer calories than sugar, delivers a net carbohydrate level of only 0.4 per gram and maintains minimal impact on blood-sugar levels, making it an appropriate sugar substitute for diabetics with a sweet tooth.
Xlear, Inc.
Orem, Utah
877-332-1001
www.xlear.com
PureCircle launches a new stevia sweetener under the tradename Alpha, which consists of a proprietary combination of steviol glycosides developed as a solution for products seeking 50-100% calorie reductions. Its composition allows for a more rounded sweetness and less bitterness at higher sugar replacement levels. Alpha meets JECFA specifications.
PureCircle Ltd.
Oak Brook, Ill.
630-361-0374
www.purecircle.com
* Photo courtesy of Briess Malt & Ingredients Co.
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