Food Business News - July 15, 2014 - (Page 39)

Health and Wellness Cost, 'cleanliness' and flavor innovation Three trends are driving the dressing and sauces category leanliness" and cost are two trends driving the sauces, dressings and marinades category. Manufacturers are attempting to develop products that meet the consumer's shifting criteria for clean label or natural while also staying within their price point. "More and more people are asking about natural, clean label," said Brook Ellis, technical services manager for TIC Gums, Inc., White Marsh, Md. "There are different definitions for those terms, but people are leaning that way. They are also leaning toward non-G.M.O." The current trend toward clean labels presents a significant and fast growing opportunity, according to Packaged Facts, Rockville, Md. Food manufacturers that are able to shorten their ingredient lists and substitute ingredients perceived as artificial with natural or recognizable ingredients will C " July 15, 2014 continue to edge up in market share and market penetration. Also, many natural additives have reduced shelf stability, in comparison to the artificial additives that they replace. Flavor, in particular, has a way of degrading more rapidly for all natural products. The situation presents ample opportunity for the development of natural, shelf stable flavors that can meet consumer demand for clean labels. "We work to help our customers meet their goals and take cost out of the system, too," Mr. Ellis said. "Gums are essential for the texture of dressings and we are working on improving the manufacturing process." Separation is an issue in the sauces and dressing category. Hydrocolloids play a role in the development of texture and stability in such products. To develop a marketable dressing or sauce, a product must have viscosity, emulsification and flavor. From a processing perspective, the use of gums in a system was an area of concern due to the potential for excessive dusting or lumping within a solution. Lumps tend to occur when gums are inadequately dispersed and allowed to hydrate without sufficient shear. Some solutions include dry blending and oil slurries, but the efforts also tend to be labor intensive. "Time is money," Mr. Ellis said. "We look for ways to take cost out of the system and improve the process." TIC Gums has developed several solutions to improve processing efficiencies, including FASTir Xanthan EC and Pre-hydrated Ticaxan Rapid-3. The ingredients disperse quickly and allow for low-shear mixing, eliminating the need for excess product to compensate for "unhydrated" gum. The ingredients reduce rework and batch times, Mr. Ellis said, and allow operators to focus on other aspects of production. During the Institute of Food Technologists' annual meeting and food exposition, held June 21-24 in New Orleans, Ingredion, Inc., Westchester, Ill., introduced PRECISA Sperse 100. The ingredient is a cold-swelling starch that delivers dispersibility with fast thickening at the same time, according to the company. "PRECISA Sperse 100 starch brings the next-level of instant dispersibility and thickening, allowing consumers or foodservice operators to prepare restaurant quality products faster and with less effort," said Angelina De Castro, savory marketing manager with Ingredion. Ingredion also offers a series of on-line savings calculators for the manufacturers of soups, sauces and dressings. The company said it introduced the calculators as a way to help manufacturers address the rising costs of such ingredients as eggs and oil. As an example, the company noted that up to 14% savings may be achieved when reducing vegetable oil from 45% to 33% in a salad dressing. For a manufacturer producing 50 million lbs of dressing, the cost savings may amount to approximately $1.2 million per year. And the company said over 25% cost savings potentially may be achieved when eliminating eggs from spoonable dressings to allow allergen-free claims. For a manufacturer producing 50 million lbs of dressings, the cost savings may amount to approximately $1.7 FOODBUSINESS NEWS ® 39

Table of Contents for the Digital Edition of Food Business News - July 15, 2014

Food Business News - July 15, 2014
ADM betting billions on flavor category
Bumper corn, soybean crops on the way
Dairy Business News - Managing the mouthfeel of dairy products
Table of Contents
Web Contents
Editorial - Food as medicine trend gaining momentum
Bob Evans trying to capitalize on chicken
Protein, gluten-free products coming from General Mills
Mars accelerating health and wellness strategy
Path cleared for Tyson to acquire Hillshire Brands
Nestle sells Juicy Juice business to private equity firm
Five profiles for protein-rich product development
Hormel adding muscle to its Specialty Foods business
Major C.P.G. manufacturers having trouble getting noticed
CVS launches better-for-you snack line
Kroger makes move to bolster e-commerce presence
Raising the bar on sports nutrition
Making insects inviting to eat
What’s for dinner?
The case for insects
Washington - 'Nano' ingredients
Health and Wellness - Cost, ‘cleanliness’ and flavor innovation
Ingredient Innovations - Masking protein’s undesirable flavors
Highlights and Photos from I.F.T. 2014
New Food Products
Ingredient Market Trends - Spring wheat production forecast 6% higher than in 2013
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - July 15, 2014