Food Business News - September 11, 2012 - 59

Supplier Innovations and News

New whey protein works in clinical nutrition beverages
is expected to grow by more than 7% a year between now and 2015, primarily because of the world’s aging population.” Elderly people suffering from conditions such as sarcopenia, where muscle wastes away, and patients recovering from illness or surgery primarily drink clinical nutrition beverages. In the past, whey protein was difﬁcult to incorporate into the UHT processes, and manufacturers thus used alternative proteins such as casein that may not have been as nutritionally effective as whey protein, according to Arla Foods Ingredients. Lacprodan DI-7017 now allows companies to incorporate whey protein into the UHT processes. The new ingredient is available in powder form and suitable for use in both pH acid and pH neutral formulations. It has been shown to work in milky beverages typically used in clinical nutrition and in less viscous beverages that some patients might ﬁnd easier to drink.

Synergy Flavors buys Brazilian operation
Synergy Flavors, Wauconda, Ill., has acquired a flavor operation in Sao Paulo, Brazil, that includes a facility with flavor creation and application laboratories and flavor manufacturing. According to the company, the acquisition strengthens

Arla Foods Ingredients, Sonderhoj, Denmark, has introduced Lacprodan DI-7017, a new whey protein concentrate that is stable in ultra-high temperature (UHT) formulations at neutral pH. The ingredient will allow companies to create a 100% whey-based ready-todrink beverage for the clinical nutrition category, according to Arla Foods Ingredients. “Clinical nutrition represents

a huge opportunity for food and beverage manufacturers,” said Peter Schouw Andersen, business development manager at Arla Foods Ingredients. “According to a recent Business Insights report, the market for R.-T.-D. beverages for use in the clinical nutrition environment was worth €2 billion in the U.S. and €1.6 billion in Europe in 2011 alone. Meanwhile, the total number of clinical nutrition patients

Visit: www.arlafoodsingredients.com

New TreattSweet options improve taste proﬁle
Treatt P.L.C. has introduced TreattSweet Extra 9856 and TreattSweet Sparkling 9857, two ingredients designed to allow manufacturers to improve the sweet taste proﬁle in a number of ﬂavor compositions. Extra 9856 provides ﬂavorists with a low odor alternative and light, fruity notes, according to the company, which has a U.S. ofﬁce in Lakeland, Fla. Sparkling 9857 addresses issues associated with carbonation, acidulants and sugar in low-calorie beverages. It has a more intense ﬂavor proﬁle than Extra 9856. Sparkling 9857 has been shown to improve the performance of stevia extracts in carbonated beverages at low pH and at reduced sugar levels. Both ingredients have been shown to work in clear beverages, juices, waters, alcoholic drinks, dressings and dairy applications.

its supply chain in Brazil and Latin America to better serve food and beverage companies in that region. “It is our belief that Brazilian food engineers appreciate the quick response time of a local flavor company while at the same time, benefitting from the creative technologies of a global flavor company,” said Roderick W. Sowders, president and chief executive officer of Synergy Flavors. “Synergy is in this market specifically because we can bring both of those aspects to our customers.” Zilned Machado, commercial director of Synergy Aromas, said, “We have traditionally been strong in the beverage and dairy segments, and these new process capabilities will expand our efforts into bakery, confection and nutritional products, as well as allow us to better serve our Saporesse customers with our proprietary yeast extract used for sodium reduction and dairy enhancement projects.” Synergy’s Saporesse brand of ingredients includes yeast extracts. Synergy also has production, R.&D. and technical facilities in the United States, the United Kingdom, Ireland and Thailand.

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September 11, 2012

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Food Business News - September 11, 2012

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