Food Processing - January 2008 - (Page 44)

INGREDIENT TRENDs “Fruits with high antioxidant value are poised to break “the need to include WONF [With Other Natural Flavors – used out of the niche segment. Consumers’ desire for well being to designate ingredients used to enhance flavor and which are will drive the superfruit flavors açai, acerola, mangosteen, derived from natural sources, such as fruits] or natural ethnic goji, jabotacaba and passion fruit into the mainstream over flavor designations is being driven by market demands for organic the next few years.” or organic-compliant products,” says Simon Poppelsdorf, vice In what applications are we most likely to see new ingredipresident of flavor R&D for Northbrook, Ill.-based Bell Flavors and ents appear? According to Mortensen, “Consumer preference Fragrances (www.bellff.com). “It’s almost like a ‘perfect storm,’ is driven by the benefits of electrolyte replenishment and the because to be authentic and natural, we not only need the material energy rush. Functional drinks are predicted to grow 40 perof the named fruit but also it must be in a form that can be used in cent, reaching 9 billion liters by 2011.” flavors – mostly water-soluble and clear.” Many consumers caught up in a busy lifestyle are looking for For marketers, the ability to take advantage of a named fruit tastier and more convenient ways to take advantage of vitamins, appeals to the need to have more trendy and consumer-favored minerals and newly researched phytochemicals, especially when ingredients on the label. it comes to beverages. That was the reasoning of Lori Mulligan and Lynne Gerhards, founders of Pure Inventions LLC. (www. Health & Nutrition, (www.cargill.com), Minneapolis, some pureinventions.com), Little Silver, N.J. Their innovative contributions to nutrition for the new year up-and-coming food issues for the coming year include: heart arrive in the form of “superfood” extracts that can transform health, whole grains, weight and energy management. Cargill has created a number of ingredients designed to aid almost any beverage into a potent source of phytochemicals. Concentrating several cups of exotic fruits, cocoa and green manufacturers in addressing these issues. “CoroWise brand tea into a dropper, the extracts can be added to hot or cold wa- plant sterols are an in-demand ingredient for a growing numter, creating a healthy alternative to high-calorie sugar-based ber of foods and beverages,” says Stauffer. “Plant sterols have been clinically shown to lower LDL cholesterol, drinks. The product also can be are backed by an FDA heart-health claim and are added to a variety of foods such as recommended by the National Cholesterol Eduyogurt or oatmeal. cation Program.” For processors, “superfruit” Barliv, another Cargill product in commerconcentrates can be valuable incial development, is a high-purity, beta-glucan gredients. “Achieving sufficient soluble fiber from barley. SaltWise sodium levels of nutrients in food and bevreduction system allows food manufacturers erage products in order to make to reduce sodium levels by 25 to 50 percent, valid health claims, can pose a chaland the company’s Clear Valley brand of solid lenge to processors – for instance, shortenings provide high-quality taste and label declaration,” says Markus performance with 0g of trans fat per serving. Eckert, vice president of technical Americans might accept and even expect to (flavors) for Mastertaste (www.massee more whole grains and dietary fiber in their tertaste.com), Teterboro, N.J. daily fare for the coming year. But that doesn’t Mastertaste’s new NutraFlavors, mean they want to taste the fiber. available in freeze-dried crystals, Cargill’s Oliggo-Fiber is a source of inuspray-dried powders and emulsions, lin and oligofructose, fructose polymers often contain juice, extracts and nutrients referred to as “invisible fiber” because they from fruits such as cranberry and can be incorporated into almost any food or grape. They add no artificial colors, beverage without affecting taste or texture. solvents, chemically modified food “Research indicates inulin could enhance starches or synthetic preservatives, dietary calcium absorption, particularly and deliver high levels of valuable among preteens and postmenopausal women,” nutrients as an integrated part of Popchips is betting new flavor sensations will adds Stauffer. the flavor system. “With NutraFla- come from the processing technique rather “A typical diet in the U.S. and Europe does vors, manufacturers can use the great than the ingredients. In this case, heat and not meet the daily recommended intake of fiber superfruit flavors they incorporate in pressure replace frying or baking. and this may be linked to low consumer expectheir products to also deliver the full tations surrounding the taste and texture of high or added fihealth benefits of the fruit itself,” says Eckert. ber products,” says Harvey Chimoff, director of marketing for Tate & Lyle Americas (www.tateandlyle.com), Duluth, Minn. Ingredients to take to heart With baby boomers entering their seniority, the big health is- “Our research shows consumers clearly understand fiber can be sues, such as heart health, are driving the creation of many good for their health. But we also know a consumer’s eating innovative products. According to Pam Stauffer, global mar- experience must be about the product they’ve chosen, not the keting programs and communications manager for Cargill fiber that’s in it.” 44 • FOOD PROCESSING JaNuaRy 2008 WWW.FOODPROCESSING.COM NOtE tO MaRkEtING http://www.bellff.com http://www.pureinventions.com http://www.cargill.com http://www.pureinventions.com http://www.mastertaste.com http://www.mastertaste.com http://www.tateandlyle.com http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - January 2008

Food Processing - January 2008 Contents Editor's Plate NewsBites The Trends Rollout Food Biz Kids Product Spotlight Seventh Annual Manufacturing Trends Surbey Product Development Ingredients Plant Operations Plant Operations & Packaging New Supplier Products Toops Scoops

Food Processing - January 2008

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