Food Processing - August 2008 - (Page 34)

INGREDIENTS tose corn syrup (HFCS) fresh on their minds, consumers are hard pressed to ﬁgure out how best to sweeten foods. At the expense of HFCS, sucrose, former member of the “deadly whites,” according to some authors, has seen resurgence in popularity. What seems to be emerging as most acceptable in beverages are drinks that are either purely fruit juice sweetened of those that are simply less sweet, about 30-70 calories per serving. OZONE. IT’S ELEMENTARY. Successful ozone systems require four basic elements: feed gas preparation, ozone generation, mass transfer, and control. As one of the oldest and most experienced ﬁrms in industrial ozone, Paciﬁc Ozone optimizes these elements in complete, integrated ozone systems that meet the unique requirements of your process and application. Ozone is elementary, when you choose the right partner. Zero-carb beverages are still selling strongly, though it is hard to argue that the public has a love aﬀair with artiﬁcial sweeteners. And now, the picture is about to get more complicated. One sweetener on no consumer hit list seems to be the sweet-tasting leaf stevia that has been until recently only available as a supplement. at is about to change. Wisdom Natural Brands (www.wisdomnaturalbrands.com), Gilbert, Ariz. was the ﬁrst to bring the herbal sweetener to the market. Under the product name SweetLeaf Sweetener, it was an all-natural and caloriefree sweetener derived from the naturally sweet plant, native to Paraguay. Its sweet leaves are 30 times sweeter than sugar, and the pure glycosides that are extracted from the stevia leaves are 250 to 400 times sweeter than sugar. Stevia can be used in cooking, baking and anywhere sugar might be used. A more reﬁned form of stevia is called rebiana, and a more reﬁned form of that is hitting the market right now as Truvia. Cargill Inc. (www.cargill.com), Wayzata, Minn., developed the sweetener in partnership with Coca-Cola Co. ey developed rebaudioside A, which they consider the best-tasting extract, a high-purity, fully characterized extract that is consistently produced to a food-grade speciﬁcation. Blue California (www.bluecal-ingredients. com), Rancho Santa Margarita, Calif., announced it is has successfully completed the isolation of rebaudioside A and expects to go into industrial scale production later this year using an economical and proprietary process. MORE ON THE WEB We have written features nearly annually on trans fats (www.foodprocessing.com/articles/2008/045. html), high-fructose corn syrup (www.foodprocessing.com/articles/2007/177.html), sodium reduction (www.foodprocessing.com/ articles/2007/204.html) and every questionable ingredient in this story. Simply type in your term in the search bar at www.FoodProcessing. com (high fructose alone turns up 71 hits) and you’ll ﬁnd associated features, ingredient products and news and regulatory stories. FOODPROCESSING.COM (707) 747-9600 www.PaciﬁcOzone.com Complete Integrated Solutions. Single Trusted Source. 34 • FOOD PROCESSING AUGUST 2008 http://www.wisdomnaturalbrands.com http://www.wisdomnaturalbrands.com http://www.cargill.com http://www.bluecal-ingredients.com http://www.bluecal-ingredients.com http://www.foodprocessing.com/articles/2008/045.html http://www.foodprocessing.com/articles/2008/045.html http://www.foodprocessing.com/articles/2008/045.html http://www.foodprocessing.com/articles/2007/177.html http://www.PacificOzone.com http://www.foodprocessing.com/articles/2007/177.html http://www.foodprocessing.com/articles/2007/204.html http://www.foodprocessing.com/articles/2007/204.html http://FOODPROCESSING.COM http://FOODPROCESSING.COM 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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