Food Processing - August 2008 - (Page 55)

I N G r E D I E N TS : DA I ry Acrylamide mitigator approved Swiss health officials recently agreed with colleagues in the rest of the European Union in approving PreventASe as a processing aid for acrylamide mitigation. Swiss authorities concluded that DSM’s asparaginase enzyme preparation is not genetically modified. PreventASe is being used by bakers in the EU and in the U.S. for acrylamide mitigation in dough-based products, such as bread, biscuits, crackers, formed potato products and cereals. DSM officials say this will assist the food industry to fight dietary acrylamide, which is of increasing concern to consumers, politicians and regulators alike. DSM Food Specialties; Delft, Netherlands +31 (0)15 279-2685; www.dsm-foodspecialties.com plied as easily hydrated dry powders and do not require refrigeration during storage. Advanced Food Systems; Somerset, N.J. 800-787-3067; www.afsnj.com Who needs the cow? With allergies, lactose intolerance, vegetarianism and religion limiting some diets, nondairy foods are an important part of many food processors’ portfolios. The Vision line of flavors are Kosher Pareve certified and free of any dairy protein. Originally developed for niche demands, the line has expanded to more than 250 flavors that meet the needs of a diversified global market. Cheese, butter, milk and cream, cultured, sweet dairy and functional flavors are available in a variety of profiles. Edlong Dairy Flavors; Elk Grove Village, Ill. 888-698-2783; www.edlong.com ▲▲Gums for cheese dip With the popularity of snacking on the rise, manufacturers of cheese-based dips are looking for ways to improve the mouthfeel and appearance of their products. Gum system Pretested Dairyblend CD-10 adds creaminess to cheese dips and allows for a smooth, “short” texture and clean taste while eliminating the excess stringiness than can be associated with cheese dips. It can be incorporated into many types of formulations without any changes in texture or taste. Because the gum imparts body and creaminess, manufacturers may be able to reduce the levels of more costly dairy ingredients. TIC Gums; Belcamp, Md. 800-899-3953; www.ticgums.com ▲▲Dairy replacement systems New ReadiCream and Milk Plus ingredient systems replace some or all of heavy cream, half & half, milk, and other dairy/non-dairy ingredients simply and easily in food product formulations. These innovative ingredient systems can reduce fat by 50-80 percent, depending on the application, while substantially reducing cost in soups, sauces, baked goods and similar products. They offer flavor, mouthfeel and color comparable to those containing full-fat dairy ingredients plus enhanced stability. Both product lines are supFooDProCESSING.CoM Enrich your dairy Specially formulated for yogurts, drinkable yogurts, yogurt tubes, smoothies and flavored milks, a series of new ingredient systems enables food and beverage manufacturers to create products packed with additional nutrients but with taste as good as regular brands. These systems are part of the Enrich service, which is focused on three main areas: digestive health and immunity; obesity and weight management; and children’s health. The ingredient systems have been created in response to interest in functional foods and the rising popularity of dairy products within the wellness category. Tate & Lyle PLC; London 44-020-7626-6525; www.tateandlyle.com Starch instead of milk There’s a new initiative aimed at assisting manufacturers of dairy products and other foods as they look to combat recent milk price increases. Proven specialty starch technology can partially http://www.afsnj.com http://www.dsm-foodspecialties.com http://www.edlong.com http://www.ticgums.com http://www.timken.com/conditionmonitoring http://www.timken.com/conditionmonitoring http://www.timken.com http://www.tateandlyle.com http://www.timken.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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