Ingredient Briefs

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Archer Daniels Midland Company recently launched Fruit Up in North America to provide food, drink and snack developers with a new option to add sweetness from fruit to their latest food innovations.

William Graham, PROVA’s vice president, sales, North America, has announced the immediate and ongoing availability of new nut flavors, especially suited to consumers who suffer from tree nut allergies.

Barley is a versatile whole grain with a chewy texture and nutty flavor, and fits into the ancient grain trend which continues to grow in popularity.

Welch’s Global Ingredients Group’s mission to harness the goodness of the Concord grape for a world of new applications has stepped up a gear with the launch of new FruitWorx Concord Grape Juice Powder.

Ohly has developed a new natural yeast extract for powerful taste and aroma impressions.

Specialty compounds help U.S. food manufacturers meet customer demand for high-quality foods with improved texture, yield and sensory appeal.

MGP has announced the addition of new clean label ingredients to the company’s Arise line of wheat protein isolates. 

TIC Gums will debut new hydrocolloid solutions that address clean label demands and new FSMA compliance regulation concerns at IFT 2017, including GuarNT USA. 

Arla Foods Ingredients has cracked the problem of hard protein bars with a new whey protein solution that stays soft for at least a year.

While there are tremendous benefits to replacing sugar with high-intensity sweeteners (calorie-free sweetness is just one example), working with these ingredients can be tricky.