Food Business News - May 3, 2016 - (Page 64)

Supplier Innovations and News Steviva offers sweeteners with reduced particle sizes Steviva Ingredients, Portland, Ore., is offering reduced particle sizes for its line of powdered sweeteners. The smaller sizes are intended to help manufacturers reduce the costs of research and development associated with creating food and beverages containing natural sweeteners. "Having the right particle size affects food and beverage processing methods that require precision, such as tempering chocolate," said Thom King, president and chief executive officer of Steviva Ingredients. "We are now able to offer our customers sweeteners and custom blends in particle sizes ranging from 30 mesh to as high as 230 mesh." Steviva Ingredients' new technology also allows the company to customize particle shape as well. "By being able to control not only particle size but also shape will be a game changer for those working Premium Ingredients launches line of dairy beverage stabilizers Premium Ingredients, a Spain-based wholly-owned subsidiary of the Blendhub Corp. group, is introducing a range of stabilizers for acidified dairy beverages based on soy-polysaccharide fiber. The products are an alternative to pectin-based stabilizers, offering more versatility when creating new textures and improved functionality, cost and availability. The three stabilizers - Premigum XLB-15032, Premigum XLB-16022 and Premigum XLB-16023 - allow beverage companies to create new products with a lighter texture than traditional solutions based on pectin or C.M.C. The soy-polysaccharide fiber also may be combined with low doses of pectin to offer greater stability at a fraction of the cost. Visit: www.premiumingredients.com 64 FOODBUSINESS NEWS ® with beverages requiring instant dissolvability, uncooked processes such as meringues and confections, as well as glazes and coatings on bars and cereals," Mr. King said. Steviva Ingredients, to showcase its capabilities with shapes and sizes, has introduced ErySweet+ Ultra, an ultra-fine mesh erythritol and stevia blend. Because of its tempering benefits, ErySweet+ Ultra is designed for chocolate. It folds into any cold or hot process and has heat tolerance past 250° Fahrenheit. ErySweet+ Ultra may be used for making frostings, fillings, fondants or coatings. Reduced particle sizes also are available for such other powdered Steviva Ingredients' lines as CocoSweet+, Fructevia, MonkSweet+, SteviaSweet RA98 and XeroSweet+.  Puratos unveils innovation in compound coatings Puratos, a Belgium-based supplier of bakery, patisserie and chocolate products, has introduced premium compound coatings made with 100% sustainable cocoa powder. In 2012, Puratos started to use sustainable palm oil, certified by the Roundtable of Sustainable Palm Oil, in its compound products (branded Carat). Now Puratos has added the benefit of a sustainable cocoa powder from its Cacao-Trace program. Carat is Puratos' premium line of hard and soft compound coatings and chips offering a variety of chocolate manufacturing solutions. In addition Puratos offers a select range of fillings and flavoring pastes. Visit: www.puratos.com Visit: www.stevivaingredients.com Givaudan celebrates citrus with new global flavor collection Givaudan, based in Switzerland, is introducing a flavor collection inspired by the diversity and cultural importance of citrus around the world, according to the company. Some of the flavors include Valentine Pummelo from California, Sakurajima Mikan Mandarin from Japan, Kumquat Meiwa from China, Sanguinelli Blood Orange from Spain, and Perão Sweet Orange from Brazil. Visit: www.givaudan.com May 3, 2016 http://www.puratos.com http://www.stevivaingredients.com http://www.premiumingredients.com http://www.givaudan.com

Table of Contents for the Digital Edition of Food Business News - May 3, 2016

Food Business News - May 3, 2016
Dr Pepper pivoting with the consumer
New front opens in the battle over sodium
Beverage Business News - Beverage makers capitalizing on dairy
Table of Contents
Web Contents
Editorial - Vermont’s immediate impact is becoming clearer
Three meals a day still the American way
Mondelez battling weakness in biscuit market
Pinnacle picks Mondelez exec as new c.e.o.
Chipotle Mexican Grill in the midst of a slow recovery
Hormel sells Diamond Crystal Brands
Starbucks sets forth single-serve strategy
PepsiCo initiating transformational innovation agenda
McCormick acquires Australian herbs company
Costco eyes Nebraska for new poultry plant
Hershey still seeking answers to slow growth
Nestle, R&R to create world’s third largest ice cream company
Saputo details succession plan for presidency
Papa John’s removes HFCS from menu
Danone building strength in yogurt
Dannon to go non-G.M.O.
Taco Bell to limit antibiotics in chicken
Dr. Praeger’s focused on keeping brand fresh
PepsiCo appoints new global food service leader
NatureBox moves from snail mail to retail
Market Insight - The good and bad of El Nino, La Nina
Ingredient Trends - Clean label gains momentum
Food packaging and clean label
Ingredient Innovations - Red means go in color innovation
Correction
Specialty dairy ingredients used in beverages
New Food Products
Ingredient Market Trends - I.G.C. forecasts world wheat stocks at new record in 2016-17
Ingredient Markets
Supplier Innovations and News
Classifieds
Marketplace
Ad Index
Food Business in the News

Food Business News - May 3, 2016

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