Food Business News - April 19, 2016 - (Page 72)

Supplier Innovations and News AAK offers non-hydro fillings for confection AAK Inc., Edison, N.J., is offering a new brand of nonhydro, zero trans fat high performance filling fats for confections. The fats provide the desired texture, from creamy to caramel-like to the melt away sensation of a truffle. Confao confectionery fillings inhibit oil and moisture migration while providing stability and excellent mouthfeel and flavor release. The fillings also prolong shelf life with bloom retarding properties, even at high storage temperatures. "Confectionery manufacturers face a unique set of challenges when creating and producing their particular applications," said Ramesh Reddy, customer innovation manager for AAK USA Inc. "Many considerations need to be taken into account, including consumer sensory experience, processing and stability concerns, particular recipe challenges, and labelling requirements. AAK's legacy of confectionery expertise serves these manufacturers particularly well, as we provide effective solutions like our Confao line of filling fats." Visit: Novozyme introduces lactase enzyme for lactose-free dairy products Novozymes, Copenhagen, Denmark, is launching Saphera, a liquid lactase enzyme for such lactose-free products as milk and fermented dairy products. Because Saphera produces less carbohydrates during the reaction compared to yeast lactases, the lactose level may be measured more precisely and reached more easily. Saphera also aids in added sugar reduction. The enzyme converts lactose in dairy into galactose and glucose, enabling dairy producers to reduce the amount of added sugars while still achieving the same degree of sweetness in lactose-free dairy products. "Saphera works at lower pH and higher temperature than other lactases and is therefore not only suitable for production of lactose-free milk and other products, but also for fermented dairy products," said Simon Lyndegaard, director of food platforms and strategic development for Novozymes. "It works extremely well in yogurt production - better than conventional yeast-based lactases. In addition, the lack of invertase and other critical side activities makes Saphera a great solution in sweetened dairy products, maintaining physical and organoleptic properties during shelf life better than any other product on the market." Visit: Steviva teams up with farmers in Brazil for stevia production Steviva Ingredients, Inc., Portland, Ore., has partnered with farmers in Brazil to produce BraziliaSweet RA95 and BraziliaSweet 95-60 stevia extracts. These clean label sugar reduction products are harvested from ethically sourced, identity-preserved stevia plants 72 FOODBUSINESS NEWS ® cultivated in a single location in Brazil. Steviva invests time and capital to support the involved farmers, builds on the company's mission of environmental sustainability and traceability. The high-intensity, zerocalorie sweeteners are ideal for use in beverages, fruit products, meal replacements bars, cereals, snacks, desserts, ice cream, confectionery, jams and jellies. Both BraziliaSweet RA95 and BraziliaSweet 95-60 are halal, ISO 9001 and 14001, FSSC 22000 and kosher pareve certified. Visit: April 19, 2016

Table of Contents for the Digital Edition of Food Business News - April 19, 2016

Food Business News - April 19, 2016
Fresh, authentic a focus for Unilever
Clash over child nutrition programs may lie ahead
Dairy Business News - Dairy flavors grow ever more creative
Table of Contents
Web Contents
Editorial - Growth of organic category suggests still greater attention ahead
Monogram Foods acquires appetizer company
‘Premiumization’ opportunities abound
Preferred Popcorn picks up organic popcorn maker
Wal-Mart to transition to cage-free eggs by 2025
AdvancePierre Foods files for i.p.o.
Dr Pepper Snapple increases sports nutrition stake
Hormel Foods launches clean label effort
Identifying the X-factor in food startups
Food service operators betting big on buns
ConAgra Foods earnings reflect focus on execution
Mondelez to partner with e-commerce firm Alibaba
Modern Table planting the seeds of a trend
Market Insight - Dairy still under pressure
Company Profile - Flowers focused on improved margins
Flavor Trends - The next level for dressings, sauces and marinades
Ingredient Innovations - Fiber's global reach
Ingredient suppliers emphasize specialized fibers
Algae venture to invest in or buy food companies
New Food Products
Ingredient Market Trends - Large supplies will weigh on grain and oilseeds prices into next year
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - April 19, 2016