Food Processing - August 2008 - (Page 30)

INGREDIENTS “Because of increasing consumer demand for safe products and due to concerns over chemically derived synthetic preservatives, Naturex has developed a patented line of rosemary extracts called StabilEnhance and Oxy’Less, formulated for the food industry and soluble in oil and water with very little taste,” says Antoine Dauby, group marketing manager for Naturex (www.naturex.com), South Hackensack, N.J. “We have started this year a partnership with a fully equipped meat pilot plant, test kitchen and food application laboratory, allowing the formulation of custom-made ingredients,” he continues. Naturex has devel- Note to MarketiNg There are benign and sometimes healthful alternatives being developed for every ingredient consumers may find objectionable. nearly any food can be reinvented, opening the opportunity for the manufacturer to appeal to a wider audience. Simply replacing an ingredient on consumers’ “hit lists” will better position your product. going one step further and finding a “healthy” replacement may put you above the competition. oped more than 100 different extracts from rosemary that work well for a broad range of food applications. Consumers also are looking for natural color alternatives, although the designation of “natural” color is not always clear. Beet or red cabbage juice may be natural, but not in pink lemonade. Here again, rosemary may be of help. “The main concern for manufacturers with natural colorants is color loss due to product exposure to heat, light, or alkaline conditions,” continues Dauby. ColorEnhance, a water-soluble rosemary extract, allows increased stability and enhanced color in products containing anthocyanins. ColorEnhance deepens the hue of natural color through copigmentation, a loose molecular association of colored anthocyanin pigments with nearly colorless molecules that produces an intensified and enhanced color. This reaction happens in nature for fruits, vegetables and flowers containing anthocyanin pigments. Ever since a Missouri food factory worker won a $20 million lawsuit in 2004, diacetyl has been disappearing from food products. Initially, it was just an issue for workers within food plants: several plaintiffs alleged that diacetyl, one of several flavor substances used in the butter flavoring especially for microwave popcorn, caused serious lung injuries. But a year ago there was suspicion that diacetyl also could be liberated in the microwave popping of the popcorn, which caused concern among consumers. 30 • Food Processing August 2008 FoodProcessing.com http://www.naturex.com http://www.gpedc.com http://www.gpedc.com http://foodprocessing.com

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Food Processing - August 2008 Contents Editor’s Plate NewsBites Special Report Rollout Food Biz Kids The Top 100 Ingredients Show Report Plant Operations MRO Q&A Case History New Supplier Products Toops Scoops

Food Processing - August 2008

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