Global Food Ingredients Review 2014 (d)

27
,
Treatt
has introduced a range of sustainable liquid oak extracts prepared using controlled baking and water-based extraction processes that retain the flavor characteristics of flavored oak. The new oak extract is consistent with the quality of existing products and can be a natural alternative to existing products. Existing products are usually extracted from oak chips with solvents. Advanced extraction technology means manufacturers can avoid solvent residues when formulating for the growing demand for
(RTD)
for spirits and ready-to-drink beverages. The oak extract can also support brand marketing, as high-quality old oak trees are used in the production process.,
28, North Delicious Vegetarians announced that the new sweetener
Advantame
has successfully completed the application process for the U.S.
FDA
used as a general food additive in food and beverages.
Advantame
has a pure sweet taste like sugar. Since it is sweeter than most low-calorie or calorie-free sweeteners currently in use, the
Advantame
is expected to be the sweetener of choice in food and beverage formulations. The United States, following Australia and new Zealand,
Advantame
as a generic sweetener. The European Union and Japan have been slow to approve the sweetener's use.
Advantame
made from balsamic and aspartas sweet. Because of its strong sweetness, only a small amount needs to be added when used in food and beverages.29
natural solution designed to extend the shelf life of baked goods may be a breakthrough for gluten-free products.
Corbion Caravan
's recently launched
Verdad Powder F80
is also suitable for gluten-free products, which have long had short shelf life problems with some products, such as bread.
Corbion Caravan
the Verdad Powder F80
based on research on U.
. consumers. When consumers were asked how important it was that the ingredients listed on

food packaging were naturalnearly half of those surveyed said it was special or important. This consumer desire has driven the use of natural substances to improve the shelf life of baked goods and other technologies continue to develop.30
DSM'
Ela Vida
products are between liquid and powder. This product is a high-quality polyphenol extracted from olive fruit without solvents throughout the process.
elaVida
products use hydroxytyrosol as a product evaluation criterion (hydroxytyrosol is the main and most studied antioxidant in extra virgin olive oil), and it also maintains heart health by preventing lipid oxidative stress in the blood. There is also literature that olive polyphenols may have beneficial effects on joint health and cellular energy metabolism.
ElaVida
can also supplement the activity of vitamins
E
and
C
by activating the body's own
system.31
,
Andrutarom Savory Solutions
introduced liquid fermentation agents for meat products.
Bitec Starter LR 1-1000
and
Bitec Starter LR2
can be directly diluted for fermentation of meat products and do not require resuming, which is generally required for freeze-dried powders. So this invention can improve productivity.32
, there has long been a special need for yellow cheese (
Kashkaval
) and
Provolone
cheese fermenters on the market.
Hashkaval
cheese has been produced using the traditional fermented strain of masurira cheese, and now Cohansen has announced the introduction of a new
DVS
strain
TCC-50
. This new fermentation agent delivers the excellent flavor of
Kashkaval
and Polovolo cheeses while meeting technical and quality requirements.33


now
GoodMills Food Innovation
has launched a solution to help seeds stick to baked goods.
a novel
the Gecko Ultra is to securely stick a wide variety of seeds, nuts and top ingredients to the dough. What's special about this innovative product is that its excellent adhesion can effectively reduce the loss of ingredients throughout production and transportation -

often expensive ingredients. In this way, consumers receive the perfect baked goods, making consumption more enjoyable, and manufacturers can reduce their cleaning and maintenance costs.
,
Callebaut
has launched a product called
Power Flowers
, which the company says is the most user-friendly and quality-assured ingredient available for coloring chocolate, fillers and synthetic chocolate. The company says customers can
Power Flowers
to give their products colorful colors and easily make them more personal.
Power Flowers
is made from warm cocoa butter and
40%
colorants that help food professionals personalize their creations.
Barry Callebaut
s brand,
IBC
is already an expert in coloring and coloring technology in the food industry.35
, Noviesin has announced the launch of a new
ɑ-
amylase solution with a lower
pH
value in the liquefact process. This solution was developed to produce more glucose in the process of breaking down
ɑ-
than traditional amylase. The ultimate goal is to achieve higher rates and save more chemicals, water and energy. These comprehensive benefits can save starch processors up to $
,

per
of costs.36
, Cargilla announced the launch of its new range of sweeteners from stevia
called
ViaTech, which can help food and beverage manufacturers achieve optimal sweetness and significantly reduce sugar consumption. One thing that's different from the stevia stevia sweeteners of the past is that
ViaTech
uses Cargizer's proprietary taste prediction model, which removes the sweetness from food drinks that are most difficult to achieve zero and reduce calories.37
, in Europe, DSM's patent application for
Maxilact
Lactase (which does not contain aromatic sulphate enzymes) has been granted. By
Maxilact
, dairy producers can develop lactose-free dairy products without any odor. The patent relates to a lactase that does not contain aromatic sulphate enzymes. Aromatic sulphatease is an impurity in lactase that converts naturally occurring ingredients in milk into odorous ingredients in lactose-free dairy products, resulting in limited shelf life for such products. By using
Maxilact
, which does not contain aromatic sulphate enzymes in dairy formulations, you can ensure that no odors are produced and that shelf life is extended.

Puratos
has launched
Topfil
's new range of fruit fillings, served to baked goods, French pastries and chocolate customers the ultimate taste from wild berries.

up to
60 per cent
of wild fruits in the Topfil range, which are harvested directly from the Baltic forest. Consumer tests show that consumers are more likely to buy products containing wild berries than artificially grown berries. In addition, sensory assessment tests have shown a clear preference for the taste of wild berries, which are richer in flavor. In response to these trends, The Company has launched the
Topfil
range of wild berries fillings, including blueberries, cranberries, cranberries and wild berries (a mixture of raspberries, blueberries and blackberries).39
ginger is an increasingly prevalent trend and is very common in food and beverage concepts. Recently, Wilder has developed a number of new products based on unique ginger ingredients. This ingredient comes directly from fresh ginger, thus preserving the authentic taste intact. This ingredient can be used in beverages and confectionery products.
unique
WILD's new ginger ingredients is that it is obtained directly from fresh ginger, so all typical properties are preserved. This ensures the intact taste of authentic ginger
-
's multi-layered aroma, the subtle interaction of its signature aroma compounds, its richness and, most importantly, its pungent aftertaste.