Attendees at IFT in New Orleans observe trends on healthful food ingredients, sustainability and food safety.
ActiStar™ RT resistant tapioca starch from Cargill Texturizing Solutions is a virtually invisible source of dietary fiber that replaces flour in baked products. With about 80 percent total dietary fiber, ActiStar™ RT contains one of the highest total dietary fiber (TDF) levels of any resistant starch, permitting reduced inclusion levels to achieve TDF target. In addition to its fiber benefits, ActiStar™ RT provides a lower calorie contribution than ingredients it typically replaces. ActiStar™ RT has a low water-holding capacity, permitting high levels of inclusion with few formulation changes and a non-gummy texture.
Replace gluten in whole grain bread
Caravan Ingredients introduces Strong-Do 100, a gluten reducer blend that can be used at 0.5 percent to replace a portion of gluten in whole grain and high fiber bread products; providing cost-savings. Unlike other reduced gluten formulas, Strong-Do 100 allows bakers to use less gluten and still retain 100 percent water, while quality, dough strength and volume remain unaffected. Caravan has created a cost-savings calculator that indicates how much money can be saved with Strong-Do 100.
Add protein and calcium
Use milk protein concentrate to enhance puddings used as pie fillings. Milk protein concentrate adds dairy protein and calcium, builds body and texture of the pudding, contributes to a pleasing mouthfeel and contributes a mild dairy flavor that blends well with other tastes and ingredients.
Dairy Management Inc.
Add fiber with whole grains
ConAgra Mill's Sustagrain® is a high-performance whole wheat product that is naturally high in fiber and low in starch, making it one of the lowest glycemic-index grains on the market. Sustagrain is available in flour and flake forms. It adds fiber and many other nutritional benefits of whole grains to everything from breads to energy bars.
Choose high quality cheese powders
Land O'Lakes Ingredient Solutions produces a wide range of high quality, dairy-based food ingredients, including cheese and dairy powders, process cheeses, butter blends and seasoning blends. The group provides a full range of product development, culinary, quality assurance, product testing and technical sales support services. Known for its quality cheddar, Land O'Lakes' Kiel, Wisconsin plant has produced award-winning cheese since 1949. Every block of cheddar cheese made in the Kiel plant is naturally aged and hand selected before leaving the plant.
Land O'Lakes Ingredient Solutions
The new Innophos Properties and Applications brochure contains information on everything phosphate. It offers a complete list of Innophos' specialty products. Each section includes specific information about the markets served, and each product's properties. A specification guide makes it easy to compare and select the right product for your formulation. As an innovator, Innophos offers technical assistance to customers. Contact your Innophos representative for a copy of the new brochure.
National Starch introduced ULTRA-TEX® 8, a new tapioca-based starch with high viscosity and a smooth, short and glossy texture suitable for a range of instant food applications. Created to meet the cold prep-processing needs of food formulators, ULTRA-TEX 8 instant starch has good melt-away characteristics that make it a good choice for puddings, pastry fillings, Bavarian creams and baked products. ULTRA-TEX 8, the newest cold-water swelling starch in the ULTRA series of instant starches, has a bland flavor profile, provides a rich creamy mouthfeel and maintains excellent textural stability in cold storage. It also is tolerant to heat and acid conditions.
National Starch Food Innovation
Trans-free lamination shortenings
Loders Croklaan offers SansTrans™ Roll-Rite F, a trans-free pliable puff pastry shortening with natural color, designed for use in automated manufacturing. It provides a smooth and consistent product for maximum efficiency. In addition, the company offers Roll-Rite P, a trans-free pie crust shortening ideal for use in high speed pie dough lines. Its flexibility allows for minimal stiffening of the dough during retardation and provides for a smooth and pliable dough during sheeting.
Use FlavorUp by Kerry Ingredients and Flavours to achieve a buttery flavor in baked products, such as buttery croissants, and gain a real buttery claim. FlavorUp can be used at up to 1/4 the level of real butter to maintain the same flavor impact, resulting in a cost reduction.
Kerry Ingredients & Flavours
Wixon offers KCLean™ Salt, which has the flavor, texture, chemical behavior and heat stability of regular salt with half the sodium. It combines sodium chloride with potassium chloride and a special proprietary ingredient developed by Wixon to remove bitter metallic aftertastes while delivering the salty taste consumers enjoy. Reduce the high sodium content health-conscious consumers, label readers and those on sodium-restricted diets try to avoid.
Make organic black wafer-style cookies, breakfast pastries and other products traditionally colored with Organic Briess ® black cocoa replacer. This innovative organic flour has the same black color and flavor characteristics as black cocoa. In addition, it is 100 percent natural, whole grain, pure dark roasted barley, low fat and USDA certified organic. It functions as a 1:1 replacement for black cocoa.
Briess Malt & Ingredients Co.
Increase protein and fiber
VegeFull™ puts all of ADM's bean ingredients, including bean powders and ground cooked beans, under one line of products. Made from black, red, navy and pinto beans, VegeFull increases protein and fiber content while providing up to a full serving of vegetables. It can be used in bakery items without altering taste or texture.
ADM Milling Co.