Food Business News - March 24, 2015 - (Page 36)

Ingredient Innovations pho alternatives widens Algae joins a list of oil sources that also includes palm, canola and soy lace algae oil in the tool box of alternative oils shown to replace partially hydrogenated oils (phos), which cause trans fat. While liquid oils like algae oils are one option, other choices include solid oils, oil blends, palm oil fractions and enzymatic interesterification. The Food and Drug Administration earlier this year said it had no questions about the Generally Recognized As Safe (GRAS) status of high-oleic algae oil from Solazyme, Inc., South San Francisco, as an ingredient in food products. "Due to its extremely low levels of polyunsaturates, the AlgaVia high stability algae oil offers unprecedented oxidative P 36 FOODBUSINESS NEWS ® stability, outperforming partially hydrogenated vegetable oils with the added value of zero trans fat," said Mark Brooks, senior vice-president of food ingredients at Solazyme. "It works extremely well for frying and has excellent shelf life. It can be used to replace or reduce oils that are high in saturated fats and trans fat, like partially hydrogenated soybean oil, in food products like dressings, potato chips and mayonnaise." Getting rid of phos soon may become a higher priority. The F.D.A. in the Nov. 8, 2013, issue of the Federal Register said it tentatively had determined phos are not GRAS for any use in food based on current scientific evidence establishing the health risks associated with consuming trans fat. If the proposed rule is finalized, food manufacturers no longer would be permitted to sell phos, either directly or as ingredients in another food product, without prior F.D.A. approval for use as a food additive. Liquid oils such as AlgaVia may work alone to replace phos in frying applications. In applications like baked foods that require a more solid fat, liquid oils may work in oil blends. "AlgaVia high stability algae oil can be used in a wide range of product applications, including oil blends," Mr. Brooks said. "Its exceptionally neutral flavor makes for great blend-ability with other oils as well as being an optimal flavor carrier or protector in sensitive applications." AlgaVia oil contains 90% omega-9 fatty acids, 8% saturated fat, 2% polyunsaturates and no trans fat. "With our facilities in Brazil and the U.S., we are confident that our ability to meet demand is not capacity constrained," Mr. Brooks said. Another trans-free liquid oil, canola oil, saw increased use over the past decade. Canola oil disappearance in the United The Food and Drug Administration earlier this year said it had no questions about the Generally Recognized As Safe (GRAS) status of high-oleic algae oil. States rose to 4,597 million lbs in 2013-14 from 1,929 million lbs in 2004-05, according to the U.S. Department of Agriculture. In frying applications, canola oil works as a drop-in solution for pho replacement with no impact on taste, said Dave Dzisiak, commercial leader for grains and oils for Dow AgroSciences in North America. "The bulk of what's left to do is mostly in the baking side," he said of pho removal. In baked foods and other applications where more of a structured fat is needed, formulators may combine liquid oils with palm oil or enzymatically interesterified oil, he said. "You've got a lot of flexibility," Mr. Dzisiak "You can really custom design for the application and the need." Roger Daniels, vice-president March 24, 2015 SOLAZYME, INC. Number of proposed

Table of Contents for the Digital Edition of Food Business News - March 24, 2015

Food Business News - March 24, 2015
Inside General Mills’ new approach to innovation
Nestle pursuing nutrition-based treatment for autism
Dairy Business News - Inclusion innovation: More than a chip or a chunk
Table of Contents
Web Contents
Editorial - Flexibility is needed to meet new opportunities
Kind raising the bar with innovation
McDonald’s to unlock power of local regions
Lancaster Colony acquires flatbread maker
SodaStream going after Keurig
Six forces shaping natural, organic product development
Stevia slow to penetrate confectionery market
C-Suite insight: C.P.G. at a crossroads
Kroger’s Simple Truth sales hit $1.2 billion for year
Private equity firm buys American Beverage Co.
Washington - Dietary Guidelines coming into focus
Market Insight - A `normal’ year for U.S. crops?
Health and Wellness - Shining a health halo over protein
Meat industry criticizes D.G.A.C. recommendation
Ingredient Innovations - Number of proposed pho alternatives widens
Still no timetable for final GRAS rule
Company Profile - Mondelez gaining momentum
New Food Products
Natural Products Expo West/Engredea
Ingredient Market Trends - Millers forecast soft red winter wheat crop at 381 million bus
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - March 24, 2015