Food Processing - August 2008 - (Page 56)

I N G R E D I E N T S : D A I R Y F L AV O R S & I N G R E D I E N T S or completely replace milk ingredients in food formulations while maintaining sensory and functional characteristics. Foods that may beneﬁt include ice cream, processed and imitation cheese, yogurt, sour cream, cheese and cream sauces, dairy beverages, chilled desserts and non-dairy creamers. In many of these foods, starch already appears in the ingredient declara- tion, limiting labeling and regulatory issues. National Starch Food Innovation; Bridgewater, N.J. 800-743-6343; www.foodinnovation.com Cold-pack cheese replacer Pasteurized Premium Cured Cheddar Blend is a high-performance cheese blend that yields an authentic, balanced, aged cheddar proﬁle. A proprietary blend of cheeses that retains its ﬂavor, consistency and texture throughout its shelf life, it can provide a versatile, convenient and cost-eﬀective option to cold-pack cheddar cheese. Used as an ingredient, it provides the same ﬂavor impact as a club cheese but at a lower usage level and a more favorable cost in use. It also has a longer shelf-life than club and functions well with sauces, soups, side dishes and entrees. Kraft Food Ingredients; Memphis, Tenn. 901-381-6533; www.kraftfoodingredients.com HARVEST INNOVATION Natural cream ﬂavor Customers can save as much as 50 percent by using a natural cream ﬂavor that replicates the authentic taste and quality of fresh cream. e new ﬂavor can replace heavy cream without compromising the characteristic taste, mouth-feel or functionality of dairy ingredients. is product leverages the company’s competencies in fermentation and enzymolysis and is ideal for use in sauces, soups and seasonings as well as other applications. For added convenience, it comes in easy-to-use forms that oﬀer manufacturing ﬂexibility and longer shelf life than fresh cream. Cargill Inc.; Minneapolis 800-227-4455; www.cargill.com Supporting the Food, Agriculture and Biofuels industry in reaching new heights. • More than 100 lawyers focused on the food, agriculture and biofuels industry • Representing more than 10 percent of companies in the DAXglobal® Agribusiness Index • Acting as trial, special or supervising counsel in agribusiness litigation in more than 30 states • Representing owners, lenders, investors and contractors in biofuel projects yielding more than 1.5 billion gallons of biofuel per year More than 525 lawyers in the United States, England, Germany and China. Cultures for soy yogurt Yo-Mix Vegetal range of culture blends developed for dairy-free soy yogurts are certiﬁed kosher pareve. is guarantees they do not contain any meat or dairy products and have not come in contact with either. e cultures provide a clean and fresh taste that masks the characteristic beany ﬂavor of soy. ey enable processors to easily succeed in fermenting soy and, in particular, soy protein isolates. e cultures can also be used for other dairy alternatives based on oat, almond and rice and are suitable for use in vegetarian or vegan products. Danisco; Copenhagen, Denmark 800-255-6837; www.danisco.com 56 • FOOD PROCESSING AUGUST 2008 FOODPROCESSING.COM http://www.foodinnovation.com http://www.kraftfoodingredients.com http://www.cargill.com http://www.faegre.com http://www.danisco.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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