Prototypes Reflect Corn Products/National Starch Teamwork
by Donald E. Pszczola
The combined resources of Corn Products and National Starch, Booth 6839, provide an expanded portfolio of ingredients and expertise in the development of a wide range of food and beverage prototypes at IFT Food Expo. These prototypes—confections, dairy/nutrition, bakery, sweet & savory, and beverages—address important trends in today’s formulating.
Let’s start with the confectionery counter—a sweet place to begin—and tour the rest of the booth, sampling each of the product categories and the benefits that the ingredients provide.
An indulgent chocolate with reduced sugar content is formulated with Enliten Reb A stevia. Sugar-free spearmint-flavored mint, made with Erysta co-processed directly compressible erythritol, has a smooth mouthfeel and texture without the sugar. Fruity gummies, made with Etenia clean-label potato starch that delivers ultra-high clarity and very high elasticity in full or partial gelatin replacement, provides the same chew and texture as traditional formulations. A lemon-lime-flavored chew is also available, fortified with Nu-Mega omega-3 DHA that supports cognitive function, heart health, and visual clarity.
At the dairy/nutrition counter, several yogurt prototypes are presented. Greek-style yogurt—produced without costly straining, but with the extra-thick texture you imagine when you think of these kinds of products—is made with new Novation Indulge 3340 for labeling benefits. A fat-free yogurt sweetened with Enliten Reb A stevia has all the indulgence but with half the sugar. A fat-free yogurt, made with Precisa Cream 10 texture system and Nutraflora prebiotic fiber, provides consumer-preferred texture with extra nutrition. Also, at this counter, is a reduced-sugar chocolate milk drink, containing Enliten Reb A stevia, that offers a delicious, clean, chocolate dairy taste.
At the bakery counter, gluten-free muffins and breads are optimized with Expandex modified starch for enhanced texture and appearance. A new fiber-enhanced gluten-free cranberry oatmeal cookie is made with Hi-maize resistant starch and Homecraft Create GF20 flour, demonstrating taste, texture, and added nutrition in a gluten-free baked good. Brownies are also served, giving attendees an opportunity to compare traditional versions with cost/fat-reduced ones made with Homecraft Create 765 specialty flour.
In the sweet & savory area, wild mushroom Maderia cream sauce over goat cheese grits is available. The sauce is made with Novation Prima functional native starch that delivers the freeze/thaw performance of modified starch along with labeling benefits. Also served up is chicken andouille gumbo made with Novation 8600 waxy rice functional native starch, noted for its freeze/thaw capabilities. A tasty, reduced-fat zesty salad dressing owes its eating qualities to Precisa Cling 201 texture system, which cuts oils and cost but not textural appeal.
And to wash everything down, let’s stop at the beverage counter. A fortified, citrus-flavored vitamin water is crystal clear due to a Q-Naturale encapsulating system. The beverage is sweetened with Enliten A stevia and fortified with Aquamin® calcified mineral source for bone health and overall wellness and Nutriose soluble fiber. Other prototypes include sweet tea and raspberry powder beverages sweetened with Enliten stevia and fortified with Aquamin mineral source, NutraFlora prebiotic fiber, and Purimune high-purity GOS for digestive, immune, and bone health.