Milling & Baking News - March 17, 2015 - 48

Supplier Innovations

Tate & Lyle launches
low-calorie sugar ingredient
Tate & Lyle, P.L.C., London, has introduced Dolcia
Prima allulose, a sugar ingredient that may be used in
low-calorie applications for such products as baked
foods, beverages, yogurt and ice cream. Dolcia Prima
is 70% as sweet as sucrose and has 90% fewer calories.
It provides a clean, sweet taste and the functionality of
sugar, according to Tate & Lyle.
Tate & Lyle developed a patent-protected process to
produce allulose (a simple sugar or monosaccharide)
from raw agricultural materials. Currently the company
uses corn in the United States, but it is also possible to
produce allulose from other sources, including sucrose
from sugar beet or sugar cane.
The Food and Drug Administration previously has
said it has no objection to the Generally Recognized As
Safe (GRAS) status of allulose as a sweetener in foods

and beverages. Dolcia Prima, Tate & Lyle's brand name
for allulose, is not metabolized, which means it has 0.39
calorie per gram compared with 4 calories per gram for
sucrose.
"One of the biggest challenges our industry faces is
reducing calories while maintaining the taste experience
consumers expect from their favorite foods and
beverages," said Abigail Storms, vice-president, platform
management, Sweeteners, at Tate & Lyle. "Now food and
beverage manufacturers can contribute to this public
health challenge by using Dolcia Prima low-calorie sugar.
Working with Dolcia Prima, our culinary teams have
learned that it is possible to provide consumers with
products with all the taste, all the mouthfeel and all the
texture they expect, but without all the calories. In taste
trials, consumers ranked low-calorie versions of foods
made with Dolcia Prima equally with the full-calorie
versions."
Dolcia Prima also has been shown to work in
combination with other sweeteners, including Tate &
Lyle's Splenda sucralose and Tasteva stevia extracts.
In baked foods, Dolcia Prima enables browning and
caramelization, adds texture and bulk, and disperses in
batter and dough.
Tate & Lyle has set up a specific web site for its new
sweetener at www.dolciaprima.com.

Cargill unveils non-G.M.O.
oil blend at Expo West
Cargill, Minneapolis, expanded its non-bioengineered/
non-G.M.O. ingredient portfolio with the introduction of
IngreVita High Oleic Sunflower and EPA/DHA Omega-3
Oil (IngreVita HO Sun). The unveiling came during Natural Products Expo West held March 5-8 in Anaheim, Calif.
For use in bread, dairy products, crackers and meal replacement beverages, IngreVita HO Sun contains a blend
of high-oleic oil from non-bioengineered sunflower seeds,
fish oil and proprietary antioxidants. The product follows
the 2014 introduction of the original IngreVita, which contains a blend of high-oleic canola oil, fish oil and proprietary antioxidants.
EPA and DHA are long-chain polyunsaturated fatty acids
that are important for heart health and brain development.
Average consumption of these omega-3 fatty acids in the
United States falls below the American Heart Association's
recommendation of 250 to 500 mg per day, according to
Cargill research.
"Helping our customers succeed by providing them
choices for ingredients is what drove the development of
IngreVita HO Sun," said Kristine Sanschagrin, marketing
manager of specialty seeds and oils, Cargill. "Some of our
customers choose to offer consumers non-G.M.O. products
and this is one such option for those customers."
IngreVita HO Sun is stored at ambient temperature in
an easy-to-use drop solution with good shelf stability and
no off-flavors. When sprayed on crackers, the ingredient
has a 12-month shelf life, and when packaged in a Tetra
Pak meal replacement beverage, the ingredient offers a
14-month shelf life, Ms. Sanschagrin said.
For more information, visit www.cargillfoods.com/ingrevita.

ADM now offers
sucralose sweetener
Archer Daniels Midland Co., Chicago, has introduced
VivaSweet sucralose, a zero-calorie sweetener suitable for
use in virtually any food or beverage, the company said
March 9. VivaSweet blends with other
sweeteners, and it is stable under
heat and over a broad range of pH
conditions, according to the company.
"VivaSweet offers ease of use in
formulation and processing across a
variety of applications and rounds
out a robust portfolio of alternative
sweetener products offered by ADM," said Rodney Schanefelt, business manager, Corn Sweeteners for ADM. "With
zero calories, VivaSweet allows formulators to offer lowcalorie foods and beverages that taste great and maintain the
sweetness desired by consumers."
In baked foods, VivaSweet combines well with other
sweeteners, is stable in diverse baking conditions, and maintains flavor and sweetness throughout shelf life, according
to ADM.
For more information, visit www.vivasweet.com.

For information on submitting an item for Supplier Innovations, e-mail mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
48 / March 17, 2015

Milling & Baking News

bakingbusiness.com / world-grain.com

http://www.cargillfoods.com/ingrevita http://www.dolciaprima.com http://www.vivasweet.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - March 17, 2015

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