Ingredient Briefs: March 2012
PhotoFrost launches Cut-N-Frost Sheets, edible icing sheets made from specially blended frosting that can be used to create borders, patterns and other cake decorations. Thicker than the company’s icing sheets, Cut-N-Frost Sheets can be easily cut and shaped using cookie cutters, paper punches and other implements. They come in a variety of colors and sizes and are FDA-approved and kosher-certified.
PhotoFrost Decorating Systems
Williston, Fla.
352-528-9292
Fiberstar launches Hydro-Fi, a line of texturizing ingredients that combine the moisture management of Fiberstar’s Citri-Fi with hydrocolloid-based stabilizer blends from Gum Technology. Intended for baked goods and other applications, Hydro-Fi increases moisture retention, extends shelf life and improves yield and texture. The line currently comprises Hydro-Fi CXA-0823 for partial egg replacement in cakes; Hydro-Fi TGC-1100 for decreased ice crystallization and improved taste in reduced fat ice cream and sorbets; Hydro-Fi CXA-10024 for improved emulsification and cling in sauces; and Hydro-Fi CCX-1028 for enhanced yield in meat products.
Fiberstar Inc.
River Falls, Wis.
715-425-7550
Kariba Farms’ dried, natural Aronia berries, or chokeberries, are infused with apple juice concentrate to enhance their taste over that of the common dried chokeberry. The superfruit has a higher antioxidant concentration than acai berries, blueberries, pomegranates, goji berries and other fruits and berries, as well as high concentrations of anthocyanins, which are reknown for their anti-inflammatory properties. Aronia berries can be used in baked goods, trail mixes and more, or consumed by themselves.
Kariba Farms Inc.
Denville, N.J.
800-442-1969
Frutarom introduces a new range of energy-providing compounds that contain herbal extracts for bakery products. Carefully selected to enhance both physical and mental performance, the extracts can be chosen and combined to meet a variety of energy requirements. The range includes Finomate, a green yerba mate extract; Neuravena, which is extracted from wild green oats; Portusana, a purslane herb extract; and schisandra. The versatile baking-stable compounds can be used in combination with fruit or vegetable preparations, natural flavors, other natural extracts and more.
Frutarom Switzerland Ltd.
Wädenswil, Switzerland
41-44-782-6464
According to The Cherry Marketing Institute, Americans are showing a new appreciation for foods that offer a combination of sweet and tart tastes. Tart cherries’ distinctive sweet-tart flavor stands out when the superfruits are used as featured ingredients in edibles, but is subtle enough to complement other flavors. Available year-round in dried, frozen and juice forms, the versatile, bright red orbs can be used in everything from granola bars to pre-made salad mixes to cereals.
The Cherry Marketing Institute
Lansing, Mich.
517-669-4264
TIC Gums offers two, patent-pending TicaPAN coating systems for makers of panned candies and chewing gums: TicaPAN Quick Crunch and TicaPAN 311. Both are binders for sugar and alcohol syrups used in confection coating and panning. TicaPAN Quick Crunch offers binding and viscosity properties comparable to those of Gum Arabic, but dries faster and lends a crunchier texture to finished shells. TicaPAN 311 has crystallization, binding and drying properties comparable to those of Gum Arabic and imparts a similar strength to shell coatings.
TIC Gums
White Marsh, Md.
800-899-3953
TIC Gums offers two, patent-pending TicaPAN coating systems for makers of panned candies and chewing gums: TicaPAN Quick Crunch and TicaPAN 311. Both are binders for sugar and alcohol syrups used in confection coating and panning. TicaPAN Quick Crunch offers binding and viscosity properties comparable to those of Gum Arabic, but dries faster and lends a crunchier texture to finished shells. TicaPAN 311 has crystallization, binding and drying properties comparable to those of Gum Arabic and imparts a similar strength to shell coatings.
TIC Gums
White Marsh, Md.
800-899-3953
Kampffmeyer Food Innovations launches Slow Milling Ferment’tic, a baking-active, clean-label bakery ingredient that enables manufacturers to create Mediterranean-style bakery products without using baking agents containing chemical emulsifiers. The gently fermented wheat germ flour produces baked goods with a full, aromatic taste and large, irregular holes in three hours using straight dough bulk fermentation and without E numbers on the label. Besides sensory benefits, Slow Milling Ferment’tic supports elastic, fluffy dough with high proofing stability, resulting in baked goods with high loaf volumes and prolonged freshness.
Kampffmeyer Food Innovation GmbH
Hamburg, Germany
49-40-75109-666
Crisp Sensation extends its microwavable coating technology in the baked and toasted food categories. The technology enables coated foods, including meats, vegetables and cheese, to come out of the microwave with a light, crispy exterior that does not become soggy and a succulent substrate that does not dry out. Manufacturers can use the entire Crisp Sensation process or select single or multiple components, such as the patented crumb, pre-dust or wet coating. Clients must commit to developing microwavable snacks to grain access to the modular technology.
Crisp Sensation Holding SA
Geneva, Switzerland
660-2621009-5
QualiTech Food Ingredients’ fruit inclusions give bakers a cost-effective way to add fruit or fruit flavors to cookies, muffins, bagels and other baked goods. Available fruits and fruit flavors range from favorites such as raspberries and exotic fruits like acai, pomegranate, mango and guava. In addition to adding flavor and color to baked goods, fruit inclusions can be customized to offer health benefits through Omega 3, fiber and protein enhancements; provide allergen-free alternatives; and deliver trace minerals and other essential supplements.
QualiTech Inc.
Chaska, Minn.
800-328-5870 ext. 219
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