Food Processing - September 2007 - (Page 68)

F R O M T H E B E N C H : F R U I T S , N U T S , V E G E TA B L E S Infused blueberries The vendor offers more than apples. Fruit Sensations Blueberries have been superinfused with juice concentrate flavors and, in some cases, with color. The cost is considerably lower and handling is easier than whole fruit. And a blueberry puree has been blended with 49 percent apple puree and dried into a flake powder. The taste of fresh-squeezed orange juice is reproduced with the latest additions to the Generessence line of flavors. They are water-soluble solutions that can be used in a wide range of beverage applications. Subtle nuances of the volatile components and the base of natural sugars are in perfect harmony. In other flavors, limitations in solubility and in orangeflavor raw materials can leave a thin or bitter taste, while the lack of sugars and acids in water-based beverages drives the flavor profile away from the original. Generessence Orange is created from components found only in the fruit itself. Intl. Flavors & Fragrances; New York 212-765-5500; www.iff.com Fresh (almost)-squeezed orange Tree Top Ingredients; Selah, Wash. 800-367-6571; www.treetop.com VitaCherry for health Uniquely nutty-tasting soybutter is made from roasted, identity-preserved, non-GMO soybeans. Processed in a 100 percent peanut/tree nut-free facility, it offers a healthy option to children (and adults) who are allergic to nuts. It boasts the same nutty taste as peanuts with lower cost, more fiber, lower fat levels, improved shelf life and the benefits of soy. Hilton Soy Foods; Staffa, Ontario 800-835-9831; www.soybutter.com An SBJ? The cranberry ranks No. 1 in antioxidant and antiadhesion benefits, says the manufacturer, and new research suggests cranberry components offer benefits in the prevention of dental and gum diseases (see the vendor’s web site for details). Plus, the demand for this sweetened, dried fruit increases on its own merits, with uses in baked goods, cereals, trail mixes and other products. Variations include a lower-sugar/highfiber cranberry and diced and doublediced pieces. Ocean Spray Ingredient Technology Group Lakeville-Middleboro, Mass. 508-946-7606; www.oceansprayitg.com New cranberry research Tart red cherries, packed with phytochemicals such as anthocyanins and melatonin, are the foundation for VitaCherry. Their high OR AC value makes them potentially beneficial for healthy heart and circulatory systems. VitaCherry is available as a free-flowing powder. VDF FutureCeuticals; Momence, Ill. 888-472-3545; www.futureceuticals.com Pomegranates have become the darlings of the food industry with research that shows potent levels of antioxidants and anti-inflammatory properties. With a distinctive sweet/tart taste and deep red color, they are suitable for beverages, fillings, sauces and confections. Now the vendor offers a pomegranate powder that provides all the taste and benefits without the difficulty of handling this popular fruit. Van Drunen Farms; Momence, Ill. 815-472-3100; www.vandrunen.com Pomegranate powder For the first time, the antioxidative properties of green tea are being used to effectively protect the shelf life of meat and poultry products. Guardian Green Tea Extracts are specifically selected for their outstanding antioxidative properties on heat-treated meat WWW.FOODPROCESSING.COM Green tea preserves meat 68 • FOOD PROCESSING SEPTEMBER 2007 http://www.treetop.com http://www.iff.com http://www.futureceuticals.com http://www.soybutter.com http://www.oceansprayitg.com http://www.vandrunen.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

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