Food Business News - February 23, 2016 - 54

Supplier Innovations and News

Beneo introduces translucent
chewing gum coating
Beneo, Morris Plains, N.J., is
introducing its new Isomalt
translucent gum coating technology. The coating process incorporates the company's Isomalt product, a sugar replacer
that crystallizes translucently,
and allows manufacturers to
create products with shine that
maintains stability through

product shelf life. Gum coated
with Isomalt is not prone to
chipping or cracking during
production or transport and
offers a delicate crunch and
enhanced flavor release.
Beneo's Isomalt is derived
from beet sugar and has received European Food Safety
Authority (EFSA) health claims

for its low glycemic and tooth
friendly characteristics. It offers a sugar-like, mild sweet
taste.
"The chewing gum market
is in need of fresh ideas to
re-ignite sales, and Beneo's
translucent coating technology
now offers fantastic scope for
new product innovation," said

Thomas Schmidt, marketing
director at Beneo. "For the first
time, multi-colored centers can
be made visible, leading to new
visual possibilities in the market that will create excitement
for the consumer and manufacturer alike."

Visit: www.beneo.com

Gold Coast introduces vegetarian savory ﬂavors

Gold Coast Ingredients,
Commerce, Calif., is expanding
its lineup with new, specialty
lines of vegetarian savory flavors. Available in powder and
liquid form, the flavors provide

meat and poultry flavor profiles
without the use of animal proteins or products. The flavors
may be made organic, nonG.M.O., gluten-free or MSGfree upon request and come in

several variations of chicken,
beef and pork flavors:
x Vegetarian chicken flavors
- available in grilled,
roasted and boiled with
white, dark, lean or fatty
skin flavor profiles
x Vegetarian beef flavors -
offered in different cooking styles, fat content,
rare, medium and welldone beef flavor profiles
x Vegetarian pork flavors -
available in flavor profiles
ranging from bacon, lard
and ham to roasts, cured
meats and sausages
"Consumers are demanding

products free of ingredients
such as MSG, autolyzed yeast
extract and hydrolyzed vegetable protein, but oftentimes
do not realize how difficult it
is to create a clean, vegetarian savory flavor without
losing essential flavor characteristics," said Mariano Gascon, senior technical director
of R&D for Gold Coast. "At
G.C.I., we formulate savory
flavor enhancers that meet
common, natural and organic
requirements by removing
undesirable ingredients."

Visit: www.goldcoastinc.com

Kemin blend provides ﬂavor, color protection in meat, poultry
Kemin Food Technologies'
rosemary and green tea extract blend maintains meats'
and poultry's flavor and color
better than rosemary extract
alone, according to a study
conducted by the University
of Nebraska-Lincoln meat lab.
Results of the test showed
that beef treated with Kemin's
blend yielded the least discoloration and most typical
bright cherry red color of

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FOODBUSINESS NEWS

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ground beef. The blend also
protects the entire lipid portion of the ground meat from
oxidation, increasing shelf life

and preserving freshness.
"Degradation occurs in
ground meats even during
frozen storage, so the key
to maintaining freshness in
these products is to delay
both lipid and myoglobin
oxidation," said Courtney
Schwartz, senior marketing
communications manager for
Kemin, Des Moines, Iowa. "To
retain the ground meat's flavor and color attributes, the

entire matrix must be protected. Studies have demonstrated that rosemary and green
tea extracts can enhance or
protect color and flavor, as
well as increase shelf life of
ground meat products, by
providing protection to both
the phospholipids (polar) and
triglycerides (non-polar) portions of the meat."

Visit: www.kemin.com

February 23, 2016
http://www.beneo.com http://www.goldcoastinc.com http://www.kemin.com
Food Business News - February 23, 2016

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