Food Processing - September 2007 - (Page 48)

IFT SHOW REPORT “Food safety is of greater concern today than perhaps ever before, and suppliers play a critical role in keeping our food safe,” says Mark Metivier, director of sales at ADM Specialty Food Ingredients. “ADM knows our suppliers and values our relationship with them. Because of our strong, vertically integrated position, we’re able to unite suppliers with food manufacturers to provide consumers with consistently safe and high-quality food ingredients.” Walking the floor It wasn’t football on display at the NFL booth. Instead, attendees were treated to a belly dancer by the innovation and new product development company National Food Laboratory. The entertainment highlighted Chef Teresa Landros’ Casbah-By-the-Bay spice, containing turmeric, coriander (courtesy of McCormick) and sea salts. For bone health, the Moroccan Mobiliti-Tea was green tea with vitamin D, calcium, boron, organic agave and organic honey. “Texture changes everything” is the theme this year for National Starch Food Innovation. “We believe it’s the most undervalued attribute of a food,” said Anthony DeLio, vice president and general manager. Marshall Fong, National’s director of marketing, cited market research that indicates the use of texture descriptors – such as thick, creamy, smooth – is on the rise, now being called out on 12 percent of products, up from 8 percent in 2003. To address those concerns, National Starch announced a worldwide alliance with Avebe Group. The Dutch company’s potato starches will fill a gap in the National Starch portfolio. Plus, National will begin building a Texture Center of Excellence in its Bridgewater, N.J., headquarters to devote more effort and research to the subject. Kraft Food Ingredients unveiled several flavors at the show. Pasteurized Premium Cured Cheddar Blend is a high-performance cheese blend that yields an authentic, balanced, aged cheddar profile. It blends well with sauces, soups, side dishes and entrees. Fire Roasted Flavor imparts the taste of “old-world, wood-fired oven cooking.” And an Organic Grill Flavor delivers an authentic-tasting charbroiled flavor – in an organic form. TOP: IFT is not all about ingredients. Tetra Pak displayed packaging solutions in its booth. BOTTOM: With beer on tap just before quitting time, United Soybean Board’s booth was popular late in the day. The use of texture descriptors is rising, now called out on 12 percent of products. The cranberry already ranks high in antioxidant and antiadhesion benefits, says Ocean Spray Ingredient Technology Group. New research suggests cranberry components offer benefits in the prevention of dental and gum diseases. With demand for this sweetened, dried fruit increasing, the company now offers a lowersugar/high-fiber cranberry and diced and double-diced pieces. GTC Nutrition wants to assist processors in “building a bonehealthy brand.” Its NutraFlora prebiotic fiber – recently added to the National Organic Standards Board’s list of organic ingredients – is the subject of a “get hip to hone health” marketing campaign, targeting both returning school children and adults. Edlong Dairy Flavors unveiled three new items. CremeLong is a heavy cream replacer meant to help processors offset rising dairy costs; it has less half the fat content of heavy cream. Ed-Vantage is a line of non-diacetyl dairy flavors; they give the mouthfeel, aroma and buttery flavor that are characteristic of diacetyl-containing dairy 48 • FOOD PROCESSING SEPTEMBER 2007 flavors but without added diacetyl, which is coming under increasing scrutiny. Natural Savory Salt Potentiator is what the name implies: a water- and oil-dispersible, Kosher-certified flavor that boosts the perception of saltiness in low- and no-sodium products. InterHealth Nutrceuticals staged a book-signing of sorts featuring Harry Preuss, a researcher at Georgetown University Medical Center and author of The Natural Fat-Loss Pharmacy, to promote its weight-management ingredients. ChromeMate is a niacin-bound form of chromium, and Super CitraMax is extracted from the South Asian fruit Garcinia cambogia. Dow Chemical Co. announced that earlier in July it bought Wolff Walsrode of Germany to create Dow Wolff Cellulosics. Wolff’s Walocell carboxy methocellulose rounds out a Dow gums portfolio that had methocellulose and some hydroxypropyl methylcellulose (HPMC). TIC Gums served up yummy Fire-roasted Tomato Soup containing both its new Caragum 200 (a starch replacer) and an organic version of Nutriloid 7000 gum (increases soluble dietary fiber). Danisco (www.danisco.com) wowed them with Banana Sorbet Mousse with a cocoa swirl, a creamy sorbet, containing Cremodan Mousse 30 Emulsifier and Stabilizer Systems with slow melting properties. Watson Inc. brightened up the floor with Got Bling, edible silver and gold glitter made possible by mica-based pearlescent pigments. It can be applied to the surface of chocolate, pancoated gum drops, gum, frostings and candy. Fortitech Inc. showed off its very unique function application Weight Management Popcorn. The premix blend contains niacin, pantothenic acid, chromium, L-carnitine, CLA, green tea extract, calcium and potassium to help stave off hunger, add energy and improve cardio. WWW.FOODPROCESSING.COM http://www.danisco.com http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - September 2007

Contents Editor's Plate Power Lunch NewsBites Regulatory Issues Rollout Food Biz Kids Product Spotlight Next-Generation Manufacturing Models Product Development Ingredients Packaging Show Previews New Product Profiles Toops Scoops

Food Processing - September 2007

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.