Food Processing - September 2007 - (Page 50)

IFT SHOW REPORT New technology made it possible for Oregon Freeze Dry Inc. to provide Freeze-dried Ice Cream, bite-size pieces that can be used in cereals or snack mixes since they do not require freezing. Flavors include vanilla, strawberry and chocolate. Kerry Ingredients U.S. introduced its hot extrusion Real Fruit and Vegetable Crisps. Products feature 30 percent fruit and vegetable solids and allow for fruit and vegetable content claims. On display were blueberry, celery, spinach, squash, strawberry and tomato in different shapes (perfect for customization). Custom Melts, a patent-pending technology from Sargento Foods Inc., allows manufacturers and foodservice providers to quickly make a sauce for refrigerated and frozen products from cheese. Custom Melts are refrigerated cubes, slices, shreds and Sugar- and salt-reduction solutions were on display at several booths. dices of more than a dozen flavor varieties, including GarlicHerb, Sharp Cheddar, Alfredo, Pepper Jack, Creamy Pesto and Country Gravy. Custom Melts control melt temperatures and have excellent cling. They can be customized for processors and would be perfect in meal kits or side dishes. Innophos Inc. generated lots of interest at the show with demonstrations of its VersaCal Clear calcium. The product is a highly soluble calcium designed for enhancing clear beverages. Its also a good source of phosphorous. Less is more Reducing salt seems to be the mantra for many food companies. Assisting them in this endeavor was Cargill’s SaltWise sodium reduction systems. They can reduce sodium levels 2550 percent while delivering the punch of salt. Ajinomoto Food Ingredients highlighted its seasoning Koji-Aji. A powdered ingredient, it provides the sensation of kokumi, a Japanese concept combining enhanced flavor impact, balance texture and improved mouthfeel. DSM Nutritional Products launched Sensarite, which can boost saltiness or reduce bitterness and off-notes in bakery and dairy applications. Morton Salt developed Morton Lite Salt, a 50/50 blend of salt and potassium chloride for sodium reduction and potassium fortification. You couldn’t eat just one potato chip at the booth of Jungbunzlauer Inc. Even though the company used Sub4Salt, a blend of mineral salts that reduces sodium content by up to 50 percent, the salt flavor of the chips came through. Sugar reduction also was on the minds of attendees. Univar USA launched BakeSweet, a new line of category-centric sweetener blends to reduce sugar in cakes, cookies, bakery mixes, fillings and icings. New at Nutrinova Inc. are GumSweet for sugar-free gums and TwoSweet for carbonated beverages, fruit drinks and beverage mixes. Nutrinova found in clinical trials a 50-50 blend of its Sunnett ace-K and sucralose can be used to totally or partially replace sugar in flavored yogurt applications. And Splenda sucralose in granular form was debuted by Tate & Lyle. Between its oils and milling divisions, Bunge North America had plenty of sample jars lined up in its IFT display. Fishing for omega-3 Omega-3 oils will be in more food products next year. Ocean Nutrition Canada Ltd. confides Les Truffes au Chocolat Inc. includes Meg-3 in its O Trois line of chocolate bars and chocolate fingers. Each bar contains 100 mg of EPA/DHA from fish oil. Cognis Nutrition and Health launched Omevital 1812 TG Gold, omega-3 oil with long-chain fatty acids EPA and DHA, developed for dairy products, spreads and other fatbased applications. Even Hormel is getting into the act. Hormel Health Technology LLC and the Specialty Products Division of Hormel Foods launched Eterna odorless omega-3 fish oils, which eliminate all traces of fishy taste, odor and impurities. And The Wright Group celebrated its 50th anniversary with a newly developed microencapsulated, High DHA Omega e, utilizing its proprietary SuperCoat microencapsulation technology. Meanwhile, Kemin Food Ingredients developed Fortium RPT40, a liquid antioxidant for hard-to-stabilize matrices such as fish oils and other applications containing omega-3s. It’s a combination of rosemary extract, tocopherols and ascorbyl palmitate. Mars Inc. created a new scientific division called Mars Botanical, based in Rockville, Md., to focus on research and product development involving flavanols. Oh, and since we’ve explained the belly dancers and baobab of our headline, we ought to account for the bed. Davisco Foods International amused attendees with a couple snoozing in bed throughout the show. They were demonstrating the attributes of Butter Pecan Flavored Southern Snooze milk beverage, which contained BioPure-Alphalactalbumin, a purified whey protein fraction rich in tryptophan, an amino acid associated with improved sleep and morning alertness. 50 • FOOD PROCESSING SEPTEMBER 2007

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

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