Food Processing - August 2008 - (Page 32)

INGREDIENTS Edlong Dairy Flavors (www.edlong.com), Elk Grove Village, Ill., was among the first ingredient companies to develop a replacement for diacetyl. Its Ed-Vantage line of dairy flavors was developed with technology that eliminates the need for added diacetyl, but still provides the mouthfeel, aroma and buttery flavor that are characteristic of diacetyl-containing products. Shortly thereafter, Wild Flavors (www.wildflavors.com), introduced natural and artificial butter flavors also free from added diacetyl. DSM Food Specialties (www.dsm-foodspecialties.com), Delft, Netherlands, developed PreventASe as a processing aid for acrylamide mitigation. Then Indianapolis-based Weaver Popcorn Co. rolled out the first microwave popcorn to eliminate diacetyl: Pop Weaver. Fretting fat, shunning salt For many consumers, lowering fat, especially saturated fats, is a major concern. With recent evidence linking dairy to successful weight control, low-fat dairy products are increasing in popularity. “Dairy proteins can replace some of the stabilizers used in cultured dairy beverages to produce a smoothie with a cleaner label,” says Sharon Gerdes, senior account manager at Dairy Management Inc. (www.dairyinfo.com), Rosemont, Ill. Both whey protein concentrate (WPC) and milk protein concentrate (MPC) boost nutrition in smoothies by adding protein and calcium. MPC adds smooth texture and mouthfeel to products, while building body and texture. “Product formulators can choose from ingredients with varying protein levels from 42 to 80 percent, enabling them to tailor a product with higher protein levels and fewer stabilizers,” notes Gerdes. “Dairy proteins have emulsification properties and can also be used to reduce the fat in products like ice cream. Many of the newer churn-style, reduced-fat ice creams use WPC.” Other hit list ingredients may not be so clear-cut. Sodium reduction is on the minds of many consumers, but achieving it at the expense of taste is not so popular. Since sodium appears in many food ingredients besides salt, and its presence serves functions other than taste, consumers may not be aware of its source. But these other sources of sodium may be easy targets for reducing sodium without compromising taste. The issue of sodium in processed foods gained renewed interest during FDA hearings last fall when the Center for Science in the Public Interest initiated a petition to remove sodium from the GRAS (generally recognized as safe) list, to regulate sodium as a food additive and to set new limits on sodium content in processed foods. This initiative and its goals are supported and endorsed by the American Medical Assn., American Nurses Assn., American Public Health Assn., American Col- Supply Chain Safety in the Food Processing Industry. To download, visit http://pilgrimsoftware.plurapage.com/FoodProcessing_WP/ 32 • Food Processing August 2008 FoodProcessing.com http://www.edlong.com http://www.wildflavors.com http://www.dsm-foodspecialties.com http://www.dairyinfo.com http://www.dairyinfo.com http://www.pilgrimsoftware.com http://pilgrimsoftware.plurapage.com/FoodProcessing_WP/ http://foodprocessing.com

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

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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