Recent food ingredients supplier innovation products collection (foodaily)

1
st,
Beneo
develops transparent chewing gum wraps and
Beneo
of Mosley Plains, New Jersey, is developing their new technology
-
isomal copper glycol transparent chewing gum coats. The wrap process incorporates the company's isosterone glycol product, a transparent crystalline sugar substitute that allows manufacturers to create products with a stable shelf life. The chewing gum wrapped in isosterone glycol is not easily broken or cracked during manufacture or transportation, has a good chewing taste, and also enhances the release of flavor.Beneo
isosterone glycol is derived from beet sugar, which lowers blood sugar and prevents tooth decay and is recognized by the European Food Safety Authority (
EFSA
). It has a sugary, mild sweet taste."
gum market desperately needs good ideas to revive sales, and now
Beneo
's transparent wrap technology offers a wonderful perspective on new product development.
" Beneo
marketing director
Thomas Schmidt
said the
"
multi-color core was first visualized, opening up a new perspective on the market, which will be very exciting for consumers and manufacturers.
”2
,
Gold Coast
has developed vegetarian delicious seasoningsCalifornia's
G.C.I.
and is expanding its new line of specialty vegetarian delicious seasonings. Seasonings are available in powdery and liquid forms, such as meat and poultry, but no animal protein or animal products have been added. These seasonings should be organic, non-GMO, non-gluten, glutamate-free sodium demand, chicken, beef, pork and many other flavors: lvegetarian chicken flavor
-
carbon roasted, roasted, boiled lean meat type and fatty flavor type lvegetarian beef flavor
-
has different types of cooking methods and fat content optional, full-life , five-point cooked, fully cooked and other flavor types lVegetarian pork flavor
-
has bacon, lard roasted ham, bacon and sausage flavor types "
consumers want products free of sodium glutamate, soluble yeast extract and hydrolyzed plant protein, but they do not know how difficult it is to create a clean, vegetarian flavor without losing basic flavor characteristics,
" G.C.I.
, Senior Technical Director, Research and
Mariano Gascon
that
"
in
G.C.I.
, we meet the common natural and organic needs of consumers by removing unwanted ingredients and flavoring enhancers.
”3
,
Kemin
developed ingredients to protect the flavor and color of meat, poultry food A study by the Lincoln Meat Laboratory at the University of Nebraska found that
Kemin
Foods' rosemary and green tea extraction mixtures better maintain the flavor and color of meat and poultry than using rosemary extract alone. The results showed that
beef
treated with Kemin's mixture produced the least stain and produced the most typical bright peaches. The mixture also reduces oxidation of the lipid portion of the whole ground beef, prolongs shelf life, and keeps it fresh."
minced meat degrades, even in a frozen state
, so the preservation of these products is to prolong lipid and myoglobin oxidation,
"
The whole body must be protected in order to maintain the flavor and color characteristics of the minced meat,
" said
Courtney Schwar
tz, senior marketing communications manager at
Kemin
in Des Moines, Iowa. Studies have shown that rosemary and green tea extracts increase or protect color and flavor by protecting phospholipids (polarity) and triglycerides (non-polarity) in meat products, and also extend the shelf life of minced meat products.
”
,
Ganeden
Launches Innovation Project
ganeden
, a probiotic ingredient developer based in Mayfield Heights, Ohio, is developing a start-up project to help companies develop new food and beverage products containing probiotics.and inventors to provide ideas for probiotic concept products through the introduction of probiotic innovation projects. Can include snacks, beverages, cereals, sports nutrition and baked goods. The winner will receive a $
25,
sponsorship to use
GanedenBC30
probiotics in the product, as well as guidance and professional support for the development of new products."Ganeden
has achieved its own growth and success by helping many forward-thinking companies around the world grow and innovate with unprecedented probiotic products.
" Ganeden

CEO Andy Lefkowitz
said, "
"
's future food and beverage market is a functional food market, and we see this project as a huge opportunity to share our expertise and support the industry by helping others turn their ideas into reality and products on the shelf."
”Creative books will be
on
website
may
6
Ganedenprobiotics.com
, May 6.
3

ideas will be selected and presented at the Food Technology Association's annual meeting and food fair in Chicago on june 16,
. The presentation will be judged by industry experts from manufacturing and retail. The judges included
Mark Retzloff
, a senior member of the Boulder Farms team, chairman of the Multiple Food and Beverage Commission, and Caroline Beckman, partner and
CEO of probiotic bagged snack maker
Nomva

."
This is a unique opportunity to help nurture our promising industry, and as a judge on the
Ganeden
project, I feel a great responsibility,
" said Mr. Retzloff
,
"
I have personally witnessed the
GanedenBC30
probiotics in the market as an important leader, looking forward to their success."
”Demand for probiotic products has soared in recent years.
a recent consumer study by
Ganeden found that
70 percent of consumers who consumed
were willing to consume food or beverages compared to probiotics in the form of supplements. In addition,
40
to
54 percent of
respondents said they were willing to pay more for probiotics in their products. Global
probiotic ingredients and markets are expected to continue to grow over the next
5
years, growing to $
3.67 billion by
2018
, according to
BCC
Market Research.5
Huachen Group entered the algae ingredients market
Frutarom
) Industry Co.,
1 4
said that they through the capital injection
Algalo
company to obtain the world's exclusive algae products market development rights. Huachen will invest 10 million ($
2.
million) in network information services in exchange for
Algalo
's
50%
stake in order to establish a biological equipment dedicated to the cultivation, harvesting and processing of algae.
algalo
a start-up bio-company based in Kibbutz, Israel.Israel's
HaMifratz
has developed a methodology for the cultivation, harvesting and processing of different types of algae that produce active ingredients for food, dairy products, clinical nutritional supplements and cosmetics.
"
estimates that the algae ingredients market is worth hundreds of millions of dollars and has grown by double digits over the years," said Ori Yehudai
, chairman and
CEO of
Huachen Group.We expect the algae market to continue to grow strongly over the next few years as consumers increasingly favour healthy and natural products, which will drive companies such as food, nutritional supplements, cosmetics and other companies to continue to develop natural ingredients and make them more suitable in their production processes and cost structures.
”  
's investment in
Algalo
is part of the strategy of the Board of Directors of the Huachen Group, primarily to consolidate and strive for leadership and innovation in the world's delicious and healthy natural products and functional food ingredients, which is what the Huachen Group is currently investing more than
75% of its
energy in doing.
"Yehudai through
the
Algalo
company developed the cultivation, harvesting, processing of algae technology, expanding the internal ability to develop algae active substances, in this area, we have begun to dabble in, we have provided an innovative platform and additional growth momentum to expand the diversity of natural ingredients of Huachen. We will take advantage of cross-selling opportunities to grow investment by expanding the category and technical capabilities of Huachen products and by showcasing
Algalo
's innovative products to tens of thousands of consumers around the world.
” 6
, cold glue into the
TIC
colloid category located in the
Belcamp

TIC
colloid company will be cold glue into its hydrogel category. In response
the
trend of
"clean labels
", the company has developed a variety of organic, non-bioengineered hybrids containing cold glue. Among
3
products are used in ready-to-drink beverage development, improve texture, improve stability, by eliminating the need to label additives to save costs. l Ticaloid PRO 148 OG-
Stable and Suspended High Protein System, Extend shelf life, increase oral attachment, create a more obsessive beverage l Ticaloid PRO 159 OG-
provides stability for milk protein drinks, improves oral attachment of milk protein drinks l ToidICAL PRO 181 AG-
has a broader application level than a single condensed cold glue system, which can make protein system beverages more stable and make oil emulsify better and more stable in milk-free emulsions such as almonds or cashews 7
,
Taiyo
's
Sunfiber
treats allergic enteritis and constipation in children Health Canada has approved


Sunfiber
product on its efficacy in treating allergic enteritis and relieving constipation in children. Sunfiber
, made from hydrolyzed guar gum, is a water-soluble powder that can be added to food or beverage without causing changes in flavor, color, texture and odor.
Sunfiber
is certified as a kosher food and contains gluten- and can be consumed by vegetarians in non-bioengineered products.