Food Processing - July 2008 - (Page 30) PRODUCT DEVELOPMENT The need for innovation Resolver Technology works through specially designed natural flaOne characteristic of the modern diet is innovation. As true to the vors that block the taste receptors’ ability to taste bitterness and asoriginal a snack product may be, there is always a market for unique tringency. Resolver ingredients can be paired with carefully chosen items. There is perhaps no better demonstration of this principle than flavor components to solve any specific flavor problems, leading to fewer off-taste issues associated with functional ingredients. the growth of prebiotic and probiotic foods. Through a new, patented approach, Land O’Lakes Ingredient So“The gastrointestinal tract is a neglected part of our body. Everything that we eat passes through this ‘tube,’ which is home to mil- lutions (www.landolakesinc.com), Saint Paul, Minn., has introduced lions of bacteria, both good and bad,” says Ram Chaudhari, execu- calcium-fortified cheese powders, enabling food developers to add tive vice president and chief scientific officer for Fortitech Inc. (www. cheese flavor and significant levels of calcium to wet and dry ingredient systems without the chalky mouthfeel fortitech.com), Schenectady, N.Y. often associated with calcium fortifi“The interaction of ‘good bacteria’ cation. Depending on the application with our immune system aids us in and the level of added calcium, these resisting infection and disease, but the calcium-fortified cheese powders may environment in which they live needs make it possible for food manufacturto nurture their existence. Probiotics ers to make label claims such as “a are an excellent addition to the gut engood source of calcium.” vironment. But because they create forSnacks represent one of the greatmulation and stability challenges, there est challenges in the modern diet, are many other nutrients that contribute both to consumers and manufacto good gut health that are more easily tures. We don’t expend the energy of adaptable to a variety of product appliour ancestors, so our natural tendency cations with limited formulation and to fill a hunger and energy gap must stability issues.” be carefully chosen. Health conscious As a result, Fortitech is focusing consumers are now hunting down flamuch research into prebiotics such as vorful and nutrient dense snacks, uninulin, fructo-oligosaccharides and willing to sacrifice either trait. It will lactulose, as well as soluble and insoluble take innovation and experimentation fibers, enzymes antioxidants and minerto keep up this growing trend. als – all of which can work their way into healthier snacks. Another currently hot technological Meal replacements topic is the replacement of salt and sodiOne of the diets explored in the book um in snacks. One year ago, Cargill Inc. Appetites of Man was the traditional (www.cargill.com), Wayzata, Minn., cuisine of Mexico, which is rich in fiintroduced the SaltWise family of sober, complex carbohydrates and phydium reduction systems. They allow tochemicals. A simple diet of corn, food manufacturers to reduce sodium beans, rice, peppers, tomatoes, squash levels by 25 to 50 percent in their and other vegetables, along with varproduct formulations while delivering ied and natural sources of protein, is Neither fried nor baked, Popchips uses heat and pressure the punch of salt. Applications include also the base diet of the Turahumara to cook its chips. prepared foods, frozen meals, meat and Indians of the Yucatan Peninsula, prepoultry, soups, sauces and dressings and mier ultra marathon runners. salted snacks. 3 Hot Tamales (www.3hottamales.com), Apison, Tenn., artfully Similarly, Wild Flavors Inc. (www.wildflavors.com), Erlanger, captures these traditions in snacks that feel like mini meals. Tamales Ky., offers SaltTrim, which also can reduce up to half the salt in a are prepared by steaming beans, vegetables and various sources of snack without affecting the taste. SaltTrim blocks the negative tastes protein in a wrap of cornmeal covered by corn husks. “Tamales are a of potassium chloride while keeping the true taste and mouthfeel great healthy snack because they are a combination of carbs and proof salt. When combined with potassium chloride (as part of the re- tein, so they are filling and nutritional,” says Merrilee Jacobs, owner placement formulation), SaltTrim contributes dual health benefits to and founder of 3 Hot Tamales. snacks by reducing the amount of salt intake as well as providing “My kids eat them all the time as a snack before Little League potassium supplementation. It is temperature-stable, kosherable, and games or when we are planning on a later dinner. Since they are miavailable in “natural” and “natural & artificial” versions. crowaveable, it makes a quick solution for anyone in a hurry. At the The movement to make snacks healthier includes an increase in office, school, on the go, you can eat them right out of the husk.” The valued nutritional ingredients such as vitamins and soy. Unfortu- 3 Hot Tamales versions happen to be vegan, organic and available in nately, the addition of these ingredients can cause off-notes. Wild’s the frozen food sections of many stores, including Whole Foods. 30 • Food Processing July 2008 FoodProcessing.com http://www.landolakesinc.com http://www.fortitech.com http://www.fortitech.com http://www.cargill.com http://www.3hottamales.com http://www.wildflavors.com http://foodprocessing.com
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