by Donald E. Pszczola
A number of food and beverage prototypes feature ingredient innovations that can help overcome specific functionality challenges. For example, a brownie is made with a whole-grain cocoa replacer. A high-diglyceride oil is specifically developed for potato par frying. A low-expansion tortilla pellet delivers texture and bite for snack applications. And a new line of natural colors address stability issues.
Let’s sample some of these imaginative solutions:
- A new line of natural cocoa replacers, CocoaPlus™, is based on whole-grain specialty flours which mimic the color, functionality, and flavor of cocoa powder. The cocoa replacers from Briess Malt & Ingredients Co, Booth 7349, replace ingredient costs while preserving and enhancing the cocoa flavor of many foods. Made from North American-grown barley and wheat, the ingredient can be used to replace natural, black, and some specialty cocoa powders at rates varying from 5% to 50%, depending upon the application. Blind taste tests are conducted at the booth to determine whether participants can tell which brownie is made with cocoa powder and which one contains the whole-grain alternative.
- The latest flour innovation from ConAgra Mills, Booth 5029, provides superior food safety while preserving gluten functionality and taste appeal. The new flour line and patent-pending system is highlighted in prototype food products, along with other products from the company’s portfolio. These include Ultragrain® (whole wheat flour with the taste, texture, and appearance of white flour); Sustagrain® (ultra-high-fiber whole-fiber grain); Ancient Grains (amaranth, millet, quinoa, sorghum, and teff in flour, multigrain blend, and gluten-free forms); and Eagle Mills® Gluten-Free All-Purpose Multigrain Flour (multigrain flour blend featuring Ancient Grains that deliver whole-grain nutrition, functionality, and mainstream taste and texture for gluten-free products).
- A new yogurt powder, developed by Grande Custom Ingredients, Booth 7247, provides a more pronounced yogurt flavor and creamier mouthfeel and texture than current versions in the marketplace. The ingredient is suitable for use in coatings, dips and dressings, candies, snacks, smoothies, frozen desserts, nutrition bars, and cereal inclusions.
- Cooking demonstrations showcase the benefits of high-oleic soybean oil, Plenish™, from Pioneer Hi-Bred, Booth 8055.The oil has zero g of trans fat and 20% less saturated fat than commodity soybean oil and enhanced stability for food preparation. It offers more than 75% oleic content (the highest of any soybean under commercial development). Benefits of the oil include higher stability for frying, increased fry life, improved flavor, increased shelf life for manufactured products, decreased equipment maintenance, and blending opportunities.
- A high-diglyceride oil for potato par frying enhances the nutritional profile of the product while maintaining a desirable flavor profile. The oil, Trancendim® 130, is the result of a breakthrough high-diglyceride technology developed by Caravan Ingredients, Booth 7013. Potatoes fried in oil systems utilizing the ingredient can benefit from zero g of trans fats, decreased saturated fatty acids, and a structure that prevents freezer clumping and crumbling. Additionally, the oil has no impact on finished product sensory attributes.
- A new low-expansion tortilla pellet from J.R. Short, Booth 7052 has a special crinkle shape which provides the texture consumers expect from traditional, higher-fat-content tortilla chips but in a whole new look. These tortilla pellets are also available in a medium range expansion that can be air popped and are very low in fat. The flavor innovation and healthy appeal can be further boosted by incorporating vegetables such as black bean, red corn, or sweet potatoes in the formulation.
- Dairy-based protein ingredients from Fonterra (USA) Inc., Booth 7131, demonstrate functionality and nutritional benefits in several prototypes. A range of whey protein isolates, ClearProtein™, are designed for clear, clean-tasting powdered and ready-to-drink applications. A functional milk protein, DeluxeProtein™, can enhance the taste and texture of a thick, creamy Greek-style yogurt. A whey protein concentrate powder, PowerProtein™, delivers specific functional benefits and a source of protein for aerated protein bars.
- A new line of natural colors offering increased stability are available from Food Ingredient Solutions, Booth 4607. The line, FISclear™, uses emulsification techniques to address stability concerns. Emulsions are produced with particle sizes in the 50–100 nm range, providing clarity, stability, and shelf life. The colors work well in liqueurs, are clear, and do not ring. Potential applications also include clear confections.
