Food Business News - April 21, 2015 - (Page 60)

Supplier Innovations and News Grab and go nutritional solutions from GPC In response to consumer demand for healthy, convenient foods, Grain Processing Corp., Muscatine, Iowa, introduced Dark Chocolate-Almond Breakfast Cookies and Vitamin C Soft Chews. The cookies feature functional ingredients: Inscosity instant modified starch extends the shelf life of the cookie by improving moisture retention; Maltrin maltodextrin enhances the texture and reduces browning caused by the high protein level. The Vitamin C Soft Chews contain Pure-Gel modified starch that provides a soft, chewy texture without compromising the firmness of the chew. Maltrin maltodextrins are used to produce a smooth, creamy mouthfeel without adding extra fat. Visit: Reduce the sodium, keep the flavor Salt is an effective food preservative as well as a natural flavor enhancer. However, it may come with health risks when over consumed. To address this, Advanced Food Systems, Inc., Somerset, N.J., offers two solutions to reduce sodium content without sacrificing flavor - a salt replacer and a salt substitute. According to the company, its salt replacer is easy and effective in formulas that have added salt. Sea Salt Replacer T#2 is formulated to deliver a clean, natural flavor and may reduce sodium levels by 50% when used in a 1:1 ratio for added salt. The allergen-free product works in a range of applications, including soups, sauces, dips, dressings and seasonings. It also may be used in meat marinade formulations, or in reduced sodium meat applications where salt is needed for functionality and not just flavor. The replacer also may be used to develop dietary entree and snack choices. Advanced Food's salt substitute works in formulas that require stringent sodium guidelines. Designed to heighten the perception of salt, the Salt Substitute NTF-25, which contains no salt, may be used to modulate and enhance flavor. According to the company, this is valuable where salt guidelines are strict, or formulators have little control over added salt because it already exists in a product's other components. The product may replace 25% to 75% of salt, and may be used for applications such as soups, sauces, dips, dressing and seasonings. It also may be beneficial in developing dietary entree and snack products. A clean label version, Salt Substitute CL T#1, is also available. Visit: Health value of rice bran revealed Red tart cherries join products reduce hyperglyceMilne's MicroDried Line mia; improve insulin levels and RiceBran Technologies, Scottsdale, Ariz., announced the release of a claims substantiation analysis of the health benefits of its proprietary rice bran-based ingredients conducted by Medicus Research, a company it contracted to perform the analysis. The research substantiated its RiBran and RiSolubles 60 FOODBUSINESS NEWS ® insulin sensitivity; and increase adiponectin levels. It also cited evidence indicating the company's RiFiber product reduces total cholesterol, LDL cholesterol and triglycerides; reduces absorption of cholesterol; and reduces plasma lipid and lipoprotein cholesterol. The full report, as well as links to clinical study findings, may be found on R.B.T.'s web site. Using its proprietary low-heat drying method, MicroDried, Milne Fruit Products, Prosser, Wash., is offering 100% natural dried red tart cherries in whole and fragmented varieties. According to the company, the ingredient fits well with such products as fiber-rich cereals and muffins, low-fat breakfast bars, healthy lifestyle products and high-energy trail mixes. The cherries are a source of beta-carotene (vitamin A), and rich in vitamins C and E. They have no added sugar, artificial color or preservatives. Additionally, the ingredient retains high polyphenolic values and natural color and flavor. The cherries also provide potassium, magnesium, iron, folate and fiber. Visit: Visit: April 21, 2015

Table of Contents for the Digital Edition of Food Business News - April 21, 2015

Food Business News - April 21, 2015
Wal-Mart eyeing improvements
Drought dilemma for California agriculture
Antibiotics under greater scrutiny
Table of Contents
Web Contents
Editorial - Food’s share of spending declines
Reheating meat sales
A record year for specialty food sales
Innovation insights from Chobani
Target hires merchandiser to reinvent its food business
McDonald’s moves toward simpler ingredients
Tyson Foods to close Georgia plant
Bottled water drove beverage market growth in 2014
I.F.F. plans to buy Ottens Flavors
F.D.A. challenges Kind under ‘healthy’ labeling rules
U.S. organic food sales rise 11% in 2014
Daily’s to build bacon plant
Iconic hot sauce brand, assets acquired
Washington - Antibiotics under greater scrutiny
Health and Wellness - Subtracting sugar from formulations
Ingredient Innovations - Positive fiber signs from Europe
Study links fiber, whole grains to reduced risk of death
Dairy Business News - Hydrocolloids: Managing moisture and more
Ingredient Marketplace 2015
New Food Products
Ingredient Market Trends - Another new chapter for C.W.B.
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 21, 2015