Posts Tagged ‘ingredients’

Getting Real About Dairy

Thursday, June 28th, 2012

Four out of 10 consumers are interested in foods and beverages that they consider to be real, fresh, or natural, industry research shows. Marketers and researchers at the Innovation Center for U.S. Dairy recently set out to confirm that this interest is indeed “real” and not merely a fad, and on Thursday, June 28, they presented some of their findings in a session titled “The Real, Fresh, Natural Foods Trend: How to Win with Consumers” held in the Special Events Pavilion on the Food Expo floor.

The research included both qualitative and quantitative components, and findings from both confirmed that real/fresh/natural is clearly a trend and is expected to resonate with consumers over the long-term.

“There is evidence that real, fresh, and natural is not just a fad,” said Melinda Brunell of the Innovation Center, an entity that represents about 50 dairy companies. “It’s a cultural shift.”

Some of the findings—like the fact that words like “artificial” and “substitute” raise a red flag with consumers—are unsurprising. But others were a bit more unexpected. For example, focus group participants were “surprisingly okay,” with naturally occurring fats in a product, reported Cara Kelly of the Innovation Center. And “nobody thought twice” about vitamin D fortification, she noted. Nor did sodium content cause significant concern.

When the female focus group consumers were asked to explain what dairy meant to them, what emerged was the theme of nostalgia for a simpler time. “They did have a strong emotional connection to dairy,” said Kelly.

“Many cues need to work together to signal whether a food is real, fresh, or natural,” Kelly continued. These include packaging, shelf life, ingredient listing, and product form.

Presenter Loren Ward of Glanbia offered advice for food company marketers interested in capitalizing on the real/fresh/natural message. First of all, he said, know your target audience—and what is an appropriate level of real/fresh/natural to highlight. And be consistent in the way in which that message is delivered across your company’s product line, he said.

There are four key marketing themes that are being used to deliver the real/fresh/natural message, Ward said. They include the following: fresh from the farm; made like I would make it; short ingredient list; and made with real ingredients.

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Wellness Takes on a New Meaning for Consumers

Thursday, June 28th, 2012

As more Americans become take an active interest in their health, it has become apparent that wellness doesn’t just correspond to the nutrients in their food. It has become an integral part of consumers’ everyday lives. In the presentation “Formulating & Marketing for Health,” Lynn Dornblaser, Director of Innovation & Insight at Mintel, explained how wellness is manifesting itself in the marketplace, and how food manufacturers are addressing consumers’ desire for it.

Lynn DornblaserLooking at data on new product introductions in the United States, there has been growth in ethical and environmental claims. Dornblaser explained that usually this growth is about a food products’ packaging, not necessarily its formulation. This showcases consumers increased desire for environmentally-friendly and recyclable packaging and highlights the fact that wellness extends to a company’s environmental responsibility. In addition, 35% of all food product introductions contain “suitable for” claims, meaning they are suitable for diabetics, or they are Halal, or Kosher. “Consumers are demanding Kosher products not necessarily for dietary or religious reasons, but because in consumers’ minds it is more wholesome,” said Dornblaser.

This idea of wholesome can be seen in many new product introductions. For example, Kroger’s Wholesome@Home has a mac and cheese chilled side dish, which by all nutrition standards is not that healthy, but the brand name conveys a sense of home-cooked goodness.

Another factor influencing consumers’ perception of wellness is the authenticity of a product and where it came from. With consumers being more skeptical about the products they ingest, they are looking for products to come from the best possible origin. For some, this reflects the product’s sustainability, and for others it highlights a product’s safety. For example, 31% of fish eaters say that whether a fish is wild-caught or farm-raised is very important to them. Marketers are taking advantage of this, by playing up the item’s origin to add a sense of authenticity to the product. ChangingSeas has a Smoked Salmon that specifies on the packaging that is from farm-raised fish in Norway.

Dannon Pure YogurtAlthough not a new concept, the idea that natural foods are healthier than non-natural foods is now apparent at all price points. Even more than that, natural has come to reflect the inherent goodness of a product’s ingredients. Companies are taking a softer approach to the natural claim, by seeking clean labels and minimal packaging. Dannon’s yogurt brand Pure gets that natural vibe across with its name and the fact that is only has seven ingredients. Consumers want to recognize the ingredients on the back of the product, so that instead of seeing strange chemical names they aren’t familiar with they see ingredients they know and trust.

Wellness is no longer about just claims and fortification of products; it extends the packaging, marketing, and aura of a product. Dornblaser predicts that the future will be about “clean fuel” but for your body.

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Salt-Reduction Strategies ‘Mushroom’

Wednesday, June 27th, 2012

Although there is still debate regarding the health concerns caused by consuming too much salt, new sources for salt alternatives—as well as novel technologies and approaches—continue to increase. This is not surprising with today’s food formulators focusing attention on finding—and employing successfully—new salt-reduction strategies.

At one time, these strategies were limited to potassium chloride mixtures and spice blends. A little later, sea salt and technologies that altered the size and shape of salt particles emerged into the spotlight. But the options for salt reduction continue to expand.

For example, a new hydrolyzed vegetable protein that provides low sodium but high flavor enhancement was introduced by Innova, a Griffith Laboratories Co. (booth 2529). The company claims this HVP is the first product of its kind to lower sodium while maintaining the desirable flavor that food companies and consumers have come to expect from an HVP.

Here are a few other examples of products that are shaping the evolution of salt reduction that are showcased at the 2012 Food Expo.

What has been described as a breakthrough technology for sodium reduction has been developed by AkzoNobel Salt Specialties (booths 2885, 1641). The technology, Suprasel Loso OneGrain, can achieve up to 50% sodium reduction by combining regular salt, mineral salt, and taste-enhancing flavors in single salt grains. According to the company, the technology offers a direct, one-to-one replacement for regular salt with products that look, taste, flow, blend, dissolve, and cook exactly the same way as salt.

Because of its salt-enhancing characteristics, whey permeate can reduce sodium. U.S. Dairy Export Council (booth 1458), demonstrates this approach in several prototypes, including a Crispy Protein Cracker.

A range of functional milk proteins from Arla Food Ingredients (booth 467), also can be used as a dairy-based salt-reduction strategy. According to Arla, its Nutrilac® proteins make it possible for food manufacturers to reduce the salt content of their processed cheese products by up to 65%. Because these proteins offer excellent emulsification properties, they can replace the emulsifying salts normally used to achieve a stable texture in spreadable, block, and sliceable processed cheeses, as well as cheese sauce products.

Sodium reduction is not a “one size fits all” effort, explains Spicetec Flavors & Seasonings (booth 2401). Each product has its own ingredients, sensory qualities, and performance needs, all of which product developers have to take into account. Consequently, the company uses what it calls an integrated systems approach to sodium reduction by looking at the whole product from concept to finished product, customizing the sodium reduction solution and working cross functionally. One example is the newly introduced Micron Salt ingredient, a blend of ultra-small crystals made by micropulverizing salt to a patented particle size that has three times more surface area per volume than salt. The ingredient can be used in oil slurries, snacks, and other topical applications where fine texture and dispersion are desired.

“Not all sodium reduction alternatives are created equal, and in this new age for sodium reduction, the choice of ingredients and how they are blended matters in providing the best taste properties,” according to the Scoular Co. (booth 1807). The company is highlighting its SmartSalt® ingredient, described as a co-crystalized triple mineral salt (a blend of potassium, sodium, and magnesium. It is said to provide 100% salt taste with up to 60% less sodium in a number of applications.

Morton Salt (booth 2559), is unveiling the newest addition to its line of sodium reduction solutions. Because of its fine particle size, Fine KaliSel Potassium Chloride can offer a new option for blending with salt. Applications include seasonings, snacks, and other topical applications. Also offered is a granulated form of KaliSel for use in the production of meats, soups, sauces, snacks, dairy products, prepared meals, sides, breads, and other baked goods. Attendees can visit Morton’s “Salt Inspiration Station” to learn more about this specialty product.

And what more literal sign of the “mushrooming” of salt-reduction strategies than the use of mushrooms as a source? Research shows that while mushroom extracts serve as a base for soups and sauces, they can also be used as an effective salt-reduction tool. Scelta Mushrooms (booth 1741), notes that salt can be reduced in different products by up to 50% with a range of mushroom concentrates between 0.06% to 0.7%.

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The Next Steps in the Evolution of Sweetener Strategies—Part 3

Wednesday, June 27th, 2012

The development of sweeteners that have properties that can address the diabetes epidemic has come at a very important juncture in our history. The International Diabetes Federation recently revealed the results of a new study predicting that one in 10 adults could have diabetes by 2030. The report also estimated that more than 500 million people could be diagnosed with the disease in the next two decades.

In all likelihood, more and more sweeteners will be promoted as “diabetic friendly,” and the incorporation of these ingredients may be compared to what folate in bread did for birth defect rates. Many of the sweetener solutions discussed in the first two articles of this series may have an impact on both the diabetes and obesity epidemics that are occurring on a global scale. Furthermore, expect to see further developments ranging from what has been described as a sweet whey permeate sugar to one based on compounds found in fruits.

Future IFT Annual Meetings and Food Expos will provide an excellent forum to discuss these new solutions and strategies. Until then, here are a few more examples of sweeteners that are being spotlighted at this year’s Expo.

BioVittoria USA (booth 2549), has developed a process to concentrate monk fruit (also known as luo han guo) to produce an extract used as a naturally derived sweetener. Food manufacturers can reduce up to half the amount of sugar used in formulations while still providing acceptable taste by using the ingredient.

Blue California (booth 753), features its BlueSweet™ LHG Extract which has received GRAS certification. Derived from monk fruit, the ingredient has been standardized to mogroside V and is said to be 300 times sweeter than sugar.

Sensus America (booth 459), offers a low-calorie sweetener, Frutalose® SF75, which is specifically designed to help manufacturers reduce sugar in their products. Labeled as a chicory root fiber, it is a clinically proven prebiotic, shown to support digestive health and weight management. It can significantly reduce sugar in a variety of applications, including sweet baked goods, dairy products, and cereal bars.

Suzanne’s Specialties (booth 1946), displays an extensive line of organic and naturally derived sweeteners available in both crystalline and liquid forms. They include rice syrups, honey, agave nectars, and chicory syrup.

A number of food and beverage prototypes are formulated with sweetener solutions highlighted in this series. Attendees can taste for themselves the quality of these sweeteners and the potential they may have in addressing major health challenges.

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Rediscovering Texture—Part 2

Wednesday, June 27th, 2012

When talking about texture-related ingredients and strategies being used to meet textural needs in food products, here’s one that’s enough to make ice cream manufacturers scream.

With the cost of guar gum climbing to new heights and demand soaring, a growing number of food companies are searching for cost-effective alternatives that will act as thickeners in a variety of food and beverage formulations. Ashland Specialty Products (booth 2848), showcases two new cellulose gum products, Aquacel™ GSH and Aquasorb™ A-500, that can be used either to supplement or replace guar. These two cost-effective options deliver the required flavor and consistency profiles in beverages, baked goods, and ice creams.

For ice cream, Aquacel GSH is said to have outstanding viscosity synergy with guar gum to enable formulators to either replace guar all together or to reduce the overall doses of the total hydrocolloid in their formulations. The company selected Bruce Tharp, a leading industry expert, to head a panel test of ice cream samples developed in Ashland’s laboratories. From a sensory perspective, Tharp was unable to tell any significant difference between ice creams using guar gum and those using cellulose gum or blends of the two. “If anything, the ice creams with cellulose gums have slightly more body, as typically seen in premium brands,” noted Tharp. “Cellulose gum has always been considered a premier stabilizer in ice cream, but historically guar gum has been cheaper. It does not surprise me that with guar prices rising, formulators are now switching back.”

For bakery products, Aquasorb A-500 has exceptional water-binding capacity. Formulators are not only seeing the guar/cellulose gum synergies, but are also improving their products’ yield, moisture, appearance, and shelf life.

BASF Nutrition & Health (booth 1611), is highlighting innovative food and beverage performance ingredients that target formulators looking for the “perfect combination” of texture, volume, structure, taste, and shelf life for a variety of applications. The company invites attendees to “get better acquainted with our products, concepts, and solutions so together we can develop ideas to meet consumer demand worldwide, including diverse cultures and eating experiences,” said Samy Jandali, Vice President, BASF Nutrition & Health, North America.

For example, BASF offers Lamequick whipping agents that provide excellent taste and pleasant mouthfeel in whipped desserts, cream fillings, cake decorating creams, ice cream, and frozen desserts. They are made largely from mono- and polyunsaturated fatty acids. In decorating creams, Lamequick provides sharp edges when piping, smooth texture for spreading, and stability for serving. In desserts, it creates a light and creamy texture. These spray-dried powders, when whipped up with milk or water, produce light and creamy foams.

BASF is also highlighting Spongolit aerating emulsifiers, which allow cakes to be produced faster and with consistent quality. Used in whipped batters for a variety of cakes, the emulsifiers ensure excellent stability, volume, and crumb structure. With Spongolit, all components may be added at the same time and whipped together. It is ideal for small bakeries, large-scale cake manufacturing, and home-use cake mixes. The emulsifiers are available as spray-dried powders.

Visitors to the BASF booth can sample light and fluffy sponge cake bites with creamy frosting, and smooth and airy chocolate mousse. Other prototypes featuring nutraceutical ingredients are also available.

A recent merger may also provide new opportunities for texture. Colloides Naturels International and Bio Serae laboratories are coming together to become Nexira (booth 3375). Nexira and its food division (previously CNI) are launching a new range of highly purified acacia gum products with enhanced properties. The attributes of this new acacia range was achieved through a proprietary process developed by the Nexira R&D team to protect the natural characteristics of the gum. The acacia gum provides better transparency with reduced turbidity, which broadens the scope of applications for this natural soluble fiber.

Palsgaard® Extrulce 258, the latest addition to a family of emulsifier/stabilizer blends for extruded ice cream, is introduced by Palsgaard (booth 329). The blend provides a rich and creamy texture to ice cream, by preventing the formation of coarse ice crystals. It facilitates the incorporation of air into the mix, giving a high and stable overrun, and protects ice cream from damage that could be caused by heat shock should it be exposed to fluctuating temperatures during distribution and storage. Moreover, it is based on tara gum and not increasingly expensive guar gum.

Also making its debut for the first time in the U.S. market is Palsgaard Ice Triple—a fully integrated emulsifier and stabilizer system with a lower content of guar gum that helps deliver the best quality ice cream by adding an extremely smooth and creamy sensation; providing excellent heat shock stability that ensures a pleasant texture and mouthfeel even after repeated exposure to fluctuating temperatures; and delivering the slowest melt rate.

CEAMSA (booth 3668), features carrageenan and pectin, which offer texture solutions. Derived from natural sources such as red seaweed and citrus peel, the hydrocolloids offer an optimum texture solution for all food products, including meat, dairy, water, and fruit. Representatives are on hand to discuss how to meet texture challenges with a broad range of hydrocolloids.

So for all you explorers out there, enjoy rediscovering texture on the show floor.

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Latest Advancements from Bunge

Wednesday, June 27th, 2012

A new state-of-the-art culinary center is being constructed by Bunge North America (booth 2420), according to Dilip K. Nakhasi, the company’s Director of Innovation. The facility, which is anticipated to be ready for unveiling later this year, will be added to Bunge’s Innovations Center for Edible Oils and Carbohydrates in Bradley, Ill.

This center, opened in October 2010, combines the company’s food ingredient innovation and pilot plant facilities into one location. The primary focus of the center is on providing applications support for existing products and customers, with the staff working to develop innovative solutions to meet the customer’s needs for next-generation shortenings and oils. The center includes a scaled-down version of an actual edible oil plant capable of creating shortenings, oils, and other products used by food manufacturers, bakeries, and restaurants. The center also has an extrusion pilot plant to test snack food and cereal applications made from milled grain products.

And now with the addition of the culinary center, the picture will be completed with chefs preparing a variety of dishes made with ingredient innovations available from Bunge.

In addition to the culinary center, Nakhasi discussed the other latest advancements from the company. For example, “simplified solutions,”—

the theme of the company’s booth—are featured in the form of hybrid shortening options that balance nutritional and functional ingredient performance needs. These next-generation solutions demonstrate the innovative directions that blends of fats and oils are taking and can be targeted for a number of application categories.

Nakhasi discussed the further advancements of the company’s UltraBlends line of bakery shortenings and oils. These products, which use an enzymatic interesterification process to rearrange fatty acids to provide structure and functionality at room temperature, are designed to eliminate trans fats and optimize saturated fats while delivering a wider plasticity range. Latest additions to the line are All-Purpose Bakery Shortening (Designer Solution 172) and Emulsified Bakery Shortening (Designer Solution 358.) These two products use what is described as a “saturate sparing” technology, an approach that utilizes cellulose fibers and triglyceride mismatch technology to develop functional plastic shortenings with reduced levels of saturated fatty acids.

“Bunge’s innovative approach of utilizing proprietary non-lipid ingredients and blending and crystallization processes (triglyceride mismatch) provides the capability of reducing saturated fatty levels to greater than 40% in all-purpose and emulsified shortening systems,” said Nakhasi. This technology is based on a special hard stock blend, which when combined with a fiber addition, enables the shortening system to trap and bind large amounts of free oil, while contributing structure.

“This technology successfully provides us the means to achieve functional shortenings with saturates at 17–19%,” explained Nakhasi. “Nutritional analysis indicates that the shortenings are virtually trans free with 40% reduced saturated fatty acids when compared to conventional reduced trans shortening.” Both ingredient solutions also increase monounsaturated fat and low linolenic content, further providing a healthier profile that appeals to health-conscious consumers.

Saturate sparing shortening can be used in many all-purpose and emulsified shortening applications, he added. It can be utilized in place of many other all-purpose shortenings to confer the nutritional benefits of reduced saturates without affecting the taste or mouthfeel of the finished product.

In addition to saturate sparing technology, Nakhasi also described the company’s growing interest in powdered nutritional lipids and ease of ingredient handling. Recently, it introduced Delta Dry, a powdered vegetable-based oil that may be used as a nutritional lipid component in healthy beverages and other mixes. Nakhasi noted that the ingredient consists of a core of Delta SL oil multilayered with soy or whey protein and hydrocolloids such as starch or gum arabic. (A randomized triacylglycerol blend of high-oleic canola oil and medium-chain triglycerides with added phytosterol esters, Delta SL is metabolized by the body more rapidly than traditional vegetable oils and inhibits the body’s ability to absorb cholesterol. These attributes combine to present a vegetable oil that helps maintain desired weight and can reduce low density lipoprotein cholesterol when used as a replacement for traditional vegetable oils. Delta Dry P/RB, a structured lipid oil made from medium-chain triglycerides and canola oil but without phytosterol esters may also be used as a core for the powdered ingredient.)

A multilayered encapsulate, Delta Dry offers protein enhancement for healthy lipids as well as an ideal form for incorporation into powdered-based systems or other applications where liquid fats are not desirable, noted Nakhasi. The powdered nutritional lipid has 18 g of polyunsaturated fat per 100 g. Available as a free-flowing powder, it offers easy dispensability and zero grams of trans fat per serving.

Attendees can experience these solutions in a number of prototypes highlighted at the booth. Representatives are on hand to discuss the functionality and health benefits that these solutions can provide.

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Functional Ingredient May Maintain Healthy Blood Sugar Levels

Wednesday, June 27th, 2012

At a press conference on Tuesday afternoon, BioGLane (booth 2549) introduced iminosugar D-fagomine—a potential functional ingredient that may help to maintain healthy blood sugar levels and improve gut health. It has a slightly sweet taste and is available as a water-soluble, white crystalline powder. It is stable under various pH and processing conditions, such as baking, frying, and boiling as well as fermentation.

Research suggests that D-fagomine may reduce post-prandial glycemic response and the incidence of a high-fat, high-sucrose diet on visceral fat. In addition, the ingredient has been shown to inhibit the adhesion of E. coli and Salmonella to the intestinal mucosa and promote the adhesion of lactobacilli and bifidobacteria.

D-fagomine occurs naturally in buckwheat and has been consumed safely for centuries. BioGLane uses a proprietary and patented enzyme technology to produce its Fagopure D-fagomine. The Spanish company is in the initial stages of affirming GRAS status and is looking for food industry partners to commercialize the ingredient.

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Improving Your Egg-Q

Wednesday, June 27th, 2012

Las Vegas is known for its exciting shows, and in the same spirit, the American Egg Board (booth 1114), is presenting another six egg functionality videos on its FunctionalEgg.org website. The site will now have 12 videos (when talking about eggs, an even dozen sounds like the right number) that provide educational information about the unique and multiple functional properties of egg products.

Attendees can get a preview of what these videos have to offer by visiting the booth. Although there probably won’t be any showgirls present, these exciting and well-made videos will provide all the glitz that you will need. Topics covered include value-added egg products; production, safety, and handling of egg products; mouthfeel and texture of baked goods and prepared foods; and information on gluten-free formulations.

In addition to the videos, a series of quizzes enable food technologists to earn a certificate of Continuing Education, and a personal record log helps viewers keep track of their progress through the series. Extra features include a FAQ section and a conversion table for the various egg products available: liquid, solid (dried powders), or shell.

Egg products provide more than 20 functional properties for a diverse array of food products and categories.

So take advantage of the show presented by the American Egg Board, and in the process, improve your egg-Q.

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Rediscovering Texture—Part 1

Tuesday, June 26th, 2012

Texture plays a critical role throughout the product development process. Understanding its fundamental attributes can lead to innovation and product variety. Unfortunately, although a great deal of attention has been spent on the development of flavors and colors over the years, texture has been frequently overlooked and sometimes even taken for granted. At this year’s IFT Food Expo, visitors are able to see a number of emerging approaches designed for a better understanding of texture as well as ingredient innovations that can help solve texture-related challenges in food formulating.

One of the companies that has taken a pioneering approach to rediscovering texture is National Starch Food Innovation (now part of Ingredion, booth 1211). Ingredion’s Dial-In Texture Technology enables food manufacturers to target and achieve the precise food texture they desire in their product, in far less time than for typical texture explorations. The Dial-In technology is based on the company’s proprietary, data-driven modeling approach to texture understanding and formulation. It’s an integration of core capabilities in consumer insights, material science, sensory evaluation, and application and processing knowledge. It enables the company to rapidly optimize the texture system in a food application “dialing in” the appropriate level and intensity of the individual texture attributes desired. This approach, according to the company, has been instrumental in helping food manufacturers bring new products to market quickly—yogurt, baked snacks, dairy desserts, tomato-based and creamy sauces, salad dressings, and gluten-free baked goods.

Many of the prototype products featured at Ingredion’s booth demonstrate some of its latest innovations in texture. Furthermore, the company will provide a number of technical presentations, including “Impact of Processing Conditions on Stirred Yogurt Texture: Understanding the Role of Starch Functionality and Different Starch Sources” and “Advances in Carbohydrate Texturizers to Address Texture Challenges with Removing Wheat and Eggs.”

TIC Gums (booth 421), is another company that is renewing its efforts to focus on texture. According to the company, product developers are handicapped by the lack of an agreed upon language to describe texture. Developers are further challenged by the fact that texture cannot be “added” to a product at the end of the design process, but rather must be integrated into the development of a new product from the very beginning. To help overcome these challenges, the company recently developed a texture lexicon that offers clearer definitions of the different kinds of texture available and makes texture a quantifiable part of the food design process. At the Food Expo, TIC Gums uses its texture lexicon as a basis for demonstrating how blends of gums and gum systems can very closely mimic the texture, body, and adhesiveness that is lost when sugar is replaced with artificial sweeteners.

TIC Gums’ new video series, “Does This Have Gum in It?” talks about the different types and uses for gums in everyday foods. In the first episode, host Harold Nicoll speaks with Gum Guru® Maureen Akins about how gums are used in chewing gum applications. Atkins explains the benefits of the company’s TicaPan® Coating Systems for panned confections. This system offers food manufacturers a low-cost, non-gum arabic alternative that provides a crunchier texture to the finished shell. Experience a piece of candy-coated chewing gum’s crunch and crackle, and the benefits of the system will be evident.

Through a partnership between Gum Technology Corp. (booth 3255), and Fiberstar, a new generation of texturizers is being launched. Hydro-Fi ingredients—a combination of Gum Technology’s Coyote Brand® hydrocolloids and Fiberstar’s Citri-Fi® citrus fiber—improves texture, increases yield, and enhances mouthfeel.

In tomorrow’s second part of this article, we’ll continue to look at new texture discoveries and explorations. Stay tuned to get a good “feel” for the emerging subject of texture.

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The Next Steps in the Evolution of Sweetener Strategies—Part 2

Tuesday, June 26th, 2012

Over the past few years, stevia as a sweetener has been having a major influence in food formulating, its presence frequently playing a key role in the development of different sweetener strategies adopted by food and beverage manufacturers. And as stevia continues to evolve, more and more stevia-based ingredients are being derived through patented processes, as well as the creation of new blends of sweeteners using stevia and new flavors and taste modifiers that are compatible with stevia.

The evolution of this sweetener can clearly be seen at this year’s IFT Food Expo.

Producer and marketer of high-purity stevia ingredients, PureCircle USA (booth 343), has increased production of its new “breakthrough ingredient,” PureCircle Alpha, in response to market demand. The ingredient, officially launched in September 2011, is described as a proprietary combination of steviol glycosides, with a clean, sugar-like taste capable of achieving a deeper calorie reduction in foods and beverages. “We have learned that Reb A is not the right solution for all product applications,” explained Jason Hecker, the company’s Vice President Global Marketing & Innovation. “Our search for a better-performing stevia sweetener led us to PureCircle Alpha, which has unquestionably become the next generation of stevia beyond Reb A.” The first products sweetened with the new ingredient are expected on shelves in the second half of 2012. In preparation for these products, the company’s Global Technical Center developed a wide array of ready-to-go formulations across food and beverage categories, including carbonated soft drinks, tea, and dairy products. Rigorous testing and sensory evaluation have shown an improved taste and sweetness profile compared with other stevia ingredients.

Sweet Green Fields (booth 645), was recently granted a U.S. patent covering the company’s highly efficient method for extracting Rebaudioside A. The company claims that its proprietary extraction method is 33–50% faster than the industry’s conventional methods, resulting in a much more efficient and cost-effective process. Known as the “Fast Precipitation Process,” the procedure draws Reb A out of a mid-grade stevia extract and turns it into a highly purified Reb A powder of 95% purity grade and higher. Another key differentiator is said to be the process’s reliance on a water and food-grade ethanol for the extraction, as opposed to methanol or wood alcohol. “This patent is significant because prior to this, the stevia industry’s published methods have long relied on methanol as part of the extraction process, and these methods were time-consuming and costly,” observed Mel Jackson, the company’s Vice President of Science and the creator of the patented process.

Layn USA Inc. (booth 2578), is making available a proprietary blend of Reb A extracted from stevia leaves and mogroside V extracted from the luo han guo fruit. The resulting sweetener, Lovia®, is said to weaken the bitter compounds in stevia with the front-end sweetness of luo han guo providing a more rounded, longer-lasting sweetness perception. The company can customize formulas based on customer applications.

Wild Flavors (booth 401), showcases its Taste Modification Solutions for Stevia, which possess the ability to dramatically reduce the negative taste characteristics linked with stevia. The company also offers a variety of versions of Sunwin Stevia (Reb A 95%, 60%, and 80%) that are conveniently blended with the taste modification ingredients. Wild customizes the blends for optimal balance and overall sweetness profile. Several of its food and beverage prototypes feature these sweetener solutions.

Ingredion (booth 1211) (formerly Corn Products International and National Starch Food Ingredients), offers a variety of food and beverage prototypes that demonstrate the effectiveness of Enliten® Reb A stevia. Attendees should particularly sample a sugar-reduced frozen Meyer lemon yogurt with a fat-reduced blood orange drizzle that stimulates the taste buds.

Domino Specialty Ingredients (booth 1629), provides an extensive portfolio of sweetener solutions including sugar and stevia blend. That addition alone from a company that is known for its sugar lends a lot of credence to the growing importance of stevia as a sweetener solution.

Tomorrow’s third part of this sweetener series will focus on how overcoming the problems of obesity and diabetes can help spur the development of sweetener strategies.

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Going Wild in Vegas

Tuesday, June 26th, 2012

Attendees can sample a wide range of food and beverage prototypes from Wild Flavors (booth 401). These prototypes highlight seasonal flavors, coconut water, coffee concepts, mint, immunity, vegetable nutrition, and natural ingredients such as sweeteners and colors.

For example, take innovative concepts organized by season. Winter includes Holiday Sangria (100% Juice with Red Vegeceuticals), Mochacino Caramels (coffee extract and complementary flavors), and Blue/Green Mint Candies (stevia-sweetened hard candies with naturally derived blue and green colors and spearmint and peppermint flavors).

Spring is represented by Tahiti Lime Ginger ImmuniTea™ (iced tea with a fragrant Tahiti Lime Ginger flavor and fortified with Immunel™ for immune support) and Plumberry Mango Filled Licorice with Immunel. (A new trend in confections, filled licorice is shown in natural flavors, colors, and with an ingredient for immune support.)

Summer consists of Strawberry Melon Mojito (non-alcoholic mojito with fresh mint flavors in a 15% coconut water formula), Savannah Lemonade Slush (frozen drink with very on-trend lemonade flavor that has a slight twist of spiced berry), and Mini-Sandwiches (a different sandwich each day, featuring Farmstand Favorites™, flavor marinade systems inspired by summer farmers markets, flavorful sauces, and fresh breads).

And for autumn, there’s Vanilla Cinnamon RTD Coffee (a ready-to-drink coffee with an on-trend vanilla-cinnamon flavor), 50-Calorie Juice with Stevia (showcasing stevia and taste modification technologies in an autumn-inspired flavor), and Glazed/Seasoned Nuts (on-trend protein-packed nuts in a harvest-inspired blend).

As can be seen (and tasted), these prototypes are formulated with flavors, colors, and nutraceutical ingredients from the company’s extensive product portfolio. Here are just a few of these ingredients in the spotlight.

Vegeceuticals are special taste-free vegetable extracts that can be easily incorporated into a wide array of foods and beverages. They currently include two varieties: red and orange blends that are available in liquid and dry form. The orange extract blend provides beta-carotene from carrot, pumpkin, sweet potato, paprika, and reishi mushroom. The red version is an extract blend providing anthocyanins from purple sweet potato, purple maize, purple carrot, beet, rhubarb, tomato, and red cabbage.

Taste Modification Solutions for Stevia possess the ability to dramatically reduce the negative taste characteristics linked with stevia. Wild offers a variety of versions of Sunwin Stevia (Reb A 95%, 60%, and 80%) that are conveniently blended with the taste modification ingredients. The company customizes the blend for optimal balance and overall sweetness profile. These natural sweetening systems can help reduce the amount of sugar or artificial sweeteners in applications including beverages, baked goods, sauces, snacks, nutrition bars, supplements, and low-calorie, low-glycemic products.

Immunel is a milk peptide that supports immune health and has no impact on taste, color, and texture of the formulation.

In addition to the above mentioned food and beverage prototypes, a range of other concepts can be shown to customers in the company’s private meeting area. These include a 25% juice beverage enhanced with omega-3s; PrOATein shake, a smoothie mix in a creamy vanilla flavor made with real oats and fruit; Coconut Water/Almond Milk, a lower-calorie drink in a kid-friendly strawberry flavor; Endurance Protein Water, a lower-calorie formulation with a “good source” of protein; Chef’s Shortcuts™, flavors to replace the time-honored cooking processes of the chef in a manufacturing-friendly format; new flavors and concepts for gelatos and sorbets; and Relaxation and Energy Chewing Gums. Attendees interested in this “private collection” should inquire for more details at the Wild Booth.

All of these innovative prototypes suggest that it’s going to be a “Wild Time” in Las Vegas.

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Prototypes Highlight ADM’s portfolio

Tuesday, June 26th, 2012

A line of transparent isolate soy protein, Clarisoy 100 and its extension Clarisoy 150, is in the spotlight at Archer Daniels Midland (booth 2020). (See the earlier article in IFT Live for full details.) A prototype showcases Clarisoy 100 in a Fruit & Veggie Jive beverage.  A great tasting drink, it packs a protein punch and includes one serving of fruit and one serving of vegetables.

In addition to this beverage, ADM is demonstrating a number of other food prototypes made with ingredients from its extensive portfolio.

For example, one of the prototypes highlighted is a “chocolaty” peanut spread on 100% whole-wheat graham crackers. This savory snack features a wholesome cracker formulated with ADM’s white whole-wheat flour, graham flour, mid-oleic vegetable oil, Sweet N’ Neat® honey powder, and Prolite® wheat protein isolate. The cracker is topped with a sweet spread that includes cocoa, crystalline fructose, high oleic-soy/palm oil blend, and lecithin.

A Cranberry Crisp is a healthful and tasty nutrition bar that includes a combination of ADM ingredients, including sorghum crisps, edible bean crisps, soy protein crisps, lecithin, isoflavones, phytosterols, Fibersol® LQ, and corn syrup. Fibersol LQ, the result of a joint venture between ADM and Matsutani, is a soluble corn fiber that has been specially designed for applications where added sweetness and humectancy are beneficial, as well as for the ease of handling of a liquid product. The ingredient contains 75% soluble dietary fiber on a dry solids basis.

Chocolate ice cream is made with deZaan™ cocoa powders and then covered in a chocolate coating that features ADM cocoa liquor and cocoa butter. This dessert is a sweet ending to any meal.

Crispy chips feature a surprising ADM ingredient—navy beans. The formulation, Eat Your Vegetables™ Chips, is produced by Snikkidy Inc. and includes half a serving of vegetables per half-ounce bag.

Attendees will be able to sample all these prototypes and see for themselves the functionality and nutritional benefits that these ingredients offer.

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The Next Steps in the Evolution of Sweetener Strategies—Part 1

Monday, June 25th, 2012

The food industry continues to search for ways to reduce sugar levels while retaining the same perception of the original foods and beverages. At the IFT Food Expo, a variety of evolving strategies are highlighted that can help mimic the qualities lost when sugar is taken out of the formula. This is the first of a three-part series, exclusive to IFT Live, that will describe some of these ways.

Food scientists from TIC Gums (booth 421), have developed blends of gums and gum systems that can very closely mimic the texture, body, and adhesiveness that is lost when sugar is replaced with artificial sweeteners.

According to the company, high-intensity sweeteners can replace the sweetness of sugar or corn syrup, but not necessarily the texture, stability, and pleasing sensation in the mouth that are all attributes of fully sugared items. To demonstrate firsthand to attendees how hydrocolloids can be used to replace texture and adhesion, full-sugar and no-sugar comparisons are made with beverages (liquid), desserts and dessert toppings (semi-solids), and granola bars (solids). There are visible and experiential differences for each, with the full-sugar and no-sugar samples juxtaposed in side-by-side comparisons.

A formulation service, Beverage Optimize™, is offered by Tate & Lyle (booth 2501); it can help manufacturers reduce calories in their products. The service provides direct access to the company’s extensive beverage formulation experience and wide portfolio of ingredients, including sweeteners such as Splenda® sucralose and Krystar® crystalline fructose, as well as texturants and acidulants. The company has developed a number of new prototypes to showcase the great tasting sugar-reduction capabilities of its formulation service for customers. Visitors at the booth can sample prototypes including juices, carbonated soft drinks, still drinks, and beverage mixes.

Scientists from the Dutch research group NIZO (booth 1641), have found that by alternating levels of taste intensities in the mouth, they can help reduce sugar levels. Their research, which will be available at the company’s booth, may provide an alternative solution to the use of traditional sugar replacers. According to the company, the researchers investigated the effect of concentration changes of the sweetener sucrose on the perceived sweetness intensity. They found that the perceived sweetness intensity increased with the magnitude of the sucrose concentration contrast.

Sweetener synergy in beverages is demonstrated by a sweetener innovation platform, Sunsation™, highlighted by Nutrinova (booth 1685). This platform combines synergistically acesulfame potassium (Sunett® SL) with other high-intensity sweeteners and specialty ingredients to produce low- and no-calorie products that taste closer to sugar and high fructose corn syrup. A number of innovative prototypes based on this platform are available for sampling. Attendees can learn firsthand how these solutions are designed to meet consumer and manufacturer needs, which subsequently stimulate the development of new ideas, concepts, and products for the food and beverage industry.

Tomorrow’s second part of this sweetener series will look at the evolving sweetener stevia and the impact it is having on formulating.

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IFT Food Expo Provides an Array of Themes—Part 1

Monday, June 25th, 2012

With casinos ranging from Treasure Island to Circus Circus, from the Venetian to Paris, Las Vegas is a city of themes. In a short distance, you can visit the duplication of various settings from around the world. It is quite appropriate then that many exhibitors at the IFT Food Expo are showcasing their own distinctive and exciting themes.

In this article, we’ll look at six examples of these themes. Then tomorrow, we’ll finish up with another six, completing a baker’s dozen of booths that you won’t want to miss. Let’s begin with a Vegas bar scene that is definitely “off the Strip,” you might say.

• “What’s Happening in Vegas is Happening at the IFT Tabasco Booth.” McIlhenny Company/Tabasco Brand Products (booth 733), transforms its booth into a Vegas bar scene that serves up its famous hot sauce ingredients in a number of applications. On the bar menu can be found Cajun Lightning and Thunder, a chilled cocktail made with SoCo Fiery Pepper, cranberry juice, and Red Bull, and Blue Voodoo, a chilled cocktail made with SoCo Fiery Pepper, Blue Curacao, Malibu Rum, and pineapple juice. While enjoying these drinks, bar regulars can sample such appetizers as Buffalo Hummus Filled Filo Cups, Spicy Chex snack mix, and Crawfish Artichoke Spinach Dip. New products featured include Tabasco Brand Buffalo Style Hot Sauce, which is now available for industrial ingredients, and Southern Comfort Fiery Pepper created by Brown-Forman using Tabasco Brand Original Red Pepper Sauce.

• “Snack Attack.” Snacking has become one of America’s new favorite pastimes and applies to all ages. As consumers look for ways to achieve a healthier lifestyle, key snacking trends include creating kid-friendly, nutritious snacks and developing bite-sized, portion-controlled snacks for adults to enjoy. Grain Processing Corp. (booth 1259), demonstrates the use of its ingredients in these trends. TruBran® corn bran—a natural, insoluble dietary fiber said to boost fiber levels without sacrificing taste—is featured in a tasty, kid-friendly pizza snack. The light, creamy color of the ingredient makes it easy for manufacturers to add fiber with minimal impact on finished product appearance. Delectable, portion-controlled dessert bites for a more grown-up appeal are available. Utilizing the moisture-binding attributes of Inconsity® instant food starch, frozen desserts can maintain product integrity during a longer freezer shelf life.

• “Seasonal Surprises.” We’re all familiar with the taste of a strawberry, but what would a strawberry taste like had if it grown and matured in the middle of winter, adapting itself to all the elements of that season? It would probably have some significantly different aromatic notes. In its 2012 Flavor Collection, “Seasonal Surprises,” Jean Niel (booth 1271), is having fun with Mother Nature and delectable fruit flavors. The flavors in this collection were the result of revisiting their organoleptic characteristics to create new tastes. Attendees will be able to sample these new “out-of-season” flavor experiences.

• “Twist on Street Food.”  Daily chef demonstrations at French’s Flavor Ingredients (booth 661), will show how to put a twist on familiar street foods, such as sandwiches, wraps, and tacos. On Tuesday, June 26, attendees can learn how to turn the Philly cheesesteak sandwich into a spicy Italian Buffalo Philly using Italian-spiked Buffalo Wing sauce over grilled steak and onions covered with melted provolone cheese. On Wednesday, June 27, the chef shows how to add flavor to a plain chicken taco by stuffing a masa flour tortilla with Spicy BBQ Chipotle Chicken and Avocado Slaw. And finally on Thursday, June 28, learn how French’s Dijon, cream, beef demi-glaze, and tarragon can flavor beef chuck to produce a hearty sandwich served with Swiss cheese on a crunchy French baguette.

• “A Retro Resurgence.” Using the current retro resurgence as the inspiration, David Michael & Co. (booth 1901), features two Adults Only® flavored water ices that taste just like their real cocktail counterparts. Don’t let your taste buds fool you—no alcohol was used in these cool treats. Also highlighted are Gluten-Free Devil’s Food Cupcakes with Gluten-Free Cocoa Buttercream Frosting (guaranteed not to disappoint) and an Achiote Lime Greek Yogurt Dip.

• “From Palatable to Delectable.” Following the growing trend of wellness, Edlong Dairy Flavors (booth 2447), showcases its premium concentrated dairy flavors that transform better-for-you foods from palatable to delectable. One application includes a Vitamin Fortified Pudding made with milk and cream flavors to mask the off notes of added vitamins and minerals.

Stay tuned tomorrow to visit the second half of theme booths.

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Celebrating 100 Years

Monday, June 25th, 2012

This accomplishment can be compared to a Royal Flush in poker. (Only there’s very little luck involved—it’s based on hard work and experience.) And although it doesn’t happen too often—after all, it takes a little while to reach this particular feat—when it does occur, it can be considered a most singular, valuable, and winning hand. I’m referring, of course, to those companies celebrating 100th year anniversaries.

These events are particularly exciting—and fun—when they are celebrated at our IFT Food Expo. This year, two companies are having centennial celebrations

Let’s start with Bell Flavors & Fragrances (booth 2101). Since 1912, the company has developed and manufactured flavors for its food and beverage customers. Its diverse lines have been created for a number of application areas, including confections, beverages, savory, dairy, bakery, and pet care.

Bell’s theme for this year’s IFT Food Expo is “Celebrating 100 Years with Flavor.” As part of its anniversary bash, the company is highlighting a number of food and beverage prototypes featuring flavors from its 2012 top 10 list, organized into three categories—sweet, savory, and beverage. From the savory category, for example, come flavors such as White Truffle Oil, Kimchi, Absinthe, Calamansi Lime, Rich Umami, Rose Water, Aged Cayenne Pepper, Satsuma Orange, Mirin, and Romesco. The top sweet flavors category includes Salty Caramel, Red Velvet, Strawberry Jasmine, Cinnamon Chipotle, Eucalyptus, Taro/Sweet Potato, Roasted Coconut, Café de Olla, Lucuma, and White Sesame. And the top beverage flavors consist of Lemonade, Maqui Berry, Aloe Vera, White Tea, Mamey, Cucumber Mint, Chysanthemum, Kumquat, Honey Ginger, and Green Coconut.

Several of Bell’s prototype dishes are focusing on emerging cultures. With consumers having more interest in cuisines throughout the world, these menu items are becoming more mainstream. Korean cuisines are predicted to make a huge hit in the market with Cajun and Greek following close behind. Attendees can sample a variety of dishes that represent these emerging cultures.

Celebration is also the theme at the U.S. Highbush Blueberry Council (booth 2438), which is marking the centennial of the highbush blueberry’s 100th birthday. A century ago, USDA botanist Frederick Coville and collaborator Elizabeth White began breeding the best and most promising blueberry plants and produced an entirely new variety—the highbush blueberry, which provides a sweet, fruity, burst-in-the-mouth flavor and bright, bold possibilities for innovative product development.

As part of its celebration, U.S. Highbush Blueberry Council is also honoring the birth of Julia Child on August 15, 1912. For Julia Child, the emergence of oven-warm blueberry muffins was reason for a late-night champagne celebration. Julia was the first “star” chef, and her efforts helped spawn the appearance of the celebrity chef, which has become so common on television and the book circuit.

Today, blueberries are an important ingredient in many recipes—both sweet and savory. They can form flavor combinations with spices, botanicals, floral flavors, and citrus and herbaceous products, and they can complement and enhance as well as balance flavors. Their sweetness adds excitement to the smoky qualities of sauces and salsas. With the birthdays of the highbush blueberry and Julia Child, U.S. Highbush Blueberry Council is truly honoring two American originals.

Although this company is not celebrating its 100th anniversary, it has reached the halfway point and should be recognized. German/Finnish titanium dioxide manufacturer Sachtleben (booth 2648), celebrates its 50th anniversary this year. The company started the production of titanium dioxide in Finland in 1961 and in Germany in 1962. Experts from the company will explain how to incorporate this white colorant into several food products and how to improve coloration and clouding properties. In addition to its international purity and quality standards, all Sachtleben products are kosher and halal certified.

Happy anniversaries to all!

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Don’t Miss Out: Take a Trend & Solution Tour

Monday, June 25th, 2012

Looking for an easy, informative way to navigate around the vast expanse of the 2012 IFT Food Expo? If your answer is yes, then you’ll want to consider taking a Trend & Solution Tour of the show floor.

More than 100 products and services from dozens of Food Expo exhibitors are featured on the Trend & Solution Tours. The tours are organized around five important food industry trends.

Trend & Solution Tours are self-guided so there’s no need to sign up in advance. Simply pick up a listing of tours and related information in the Food Expo Extras guides located at the entrances to the Expo and in the Knowledge Center in the convention center concourse. The guides also highlight scientific sessions related to each trend.

Descriptions of the 2012 Trend & Solution Tour themes are as follows.

• Ingredients for a Better You – Whether it’s weight management, functional fortification, or myriad other health and wellness areas, these ingredients help product developers deliver more nutritious foods and beverages.

• Rediscovering Texture – Snap, Crackle, & Pop – Texture plays a critical role throughout the product development process. Understanding its fundamental attributes can lead to innovation and product variety. New approaches to texture, accompanied by cutting-edge texturizers and stabilizer systems, can help formulators achieve their goals while frequently providing cost benefits.

• Emerging Flavors and Colors – New flavors and colors, many of them getting their inspiration from different cultures around the world, are influencing the formulation of future foods and beverages. Their use can help differentiate a product in the marketplace, help overcome functionality challenges, make a better-for-you product more appealing, and update traditional applications or create new ones.

• The Evolution of Sodium Reduction – Reducing the sodium content of foods has become a priority for many food manufacturers. Ingredient companies have responded by coming up with a variety of alternative sources or new technologies to provide saltiness without compromising taste or functionality.

• Food Safety Solutions – With implementation of the Food Safety Modernization Act last year, food safety, always a priority, is a higher-profile topic than ever before. These products, services, and ingredients address food safety issues and concerns.

If you’re looking for a bit of guidance as to which tours are most relevant for you and your organization, consider stopping by the Knowledge Center, where IFT professionals will be happy to make a recommendation.

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Ingredients for Healthy Ethnic Foods

Monday, June 25th, 2012

Consumers want adventurous and authentic flavors along with health. Speakers from the culinary and food industries will discuss popular healthy ethnic ingredients and flavors and their sensory experiences. Trendy ingredients in fine dining are filtering into consumer retail products. Employing techniques based upon traditional sensory and consumer testing but linking to uniqueness, flavor impact, or unaided acceptance can help to define what is in scope for a variety of ethnic populations. Spices and herbs have a wide spectrum of both health and flavor characteristics. Food processing (baking, microwaving, retorting, roasting) can affect the antioxidant capacity of spices and herbs. Formulary examples of improved product positioning will cover the reduction of salt and sugar and discuss trends and cleaner labels.

Session 020 Healthy Ethnic Foods and Ingredients: Sensory and Product Development Perspectives will take place on Tuesday morning from 10:30 a.m. to 12:00 p.m. in Room N119.

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Navigating the Expo Floor: New Products & Samples

Friday, June 22nd, 2012

What’s New!

What's New!In order to be successful in the competitive food industry, it is necessary to stay on top of the newest advancements in technology and ingredient innovation. Instead of spending days calling your contacts and googling, attend the 2012 IFT Food Expo where 900+ companies will be showcasing innovative ingredients, instruments, equipment and services. And for the second year, IFT has made it easier to the new products and services being introduced at IFT12. Hundreds of new products will be identified with an attention grabbing yellow “What’s New!” logo.

At the Food Expo, “What’s New!” floor stickers will help exhibitors with featured products stand out. Products labeled with the “What’s New!” logo will also be included in the mobile application. In addition, products labeled with the logo will be featured on IFT Live’s homepage and listed within the tabbed section in the printed Program and Exhibit directory available on-site.

Taste the Expo

Attendees state that product tasting/obtaining samples was one of the top three reasons for attending the IFT Food Expo. IFT’s Taste the Expo program was designed to make it easy for you  to locate those exhibitors who will be providing samples on the expo floor. You can find the list of products being sampled in the following places:

  • The Taste the Expo section in the event mobile application
  • In the Taste the Expo tab (Tab D), of the onsite directory
  • In the Food Expo flyer available onsite

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Attendees Sample Top Trend Products at Mintel

Sunday, June 12th, 2011

by Kelly Hensel

Lynn Dornblaser and David Jago of MintelAt the beginning of each year, Mintel releases their flavor and ingredient predictions for the year ahead. Now, six months into 2011, Mintel reviewed the top seven of 12 trends at their New Products & Consumer Insights Pavilion presentation on Sunday, June 12. In addition to reviewing the data on new product introductions, Mintel’s Lynn Dornblaser and David Jago offered 23 products for attendees to taste featuring these trends. Here’s a look at the top seven trends influencing the marketplace now:

1. Seeds: In recent years there has been an emphasis on ancient grains, and as Dornblaser explained, seeds are just the natural outgrowth of this. They are showing up in a variety of categories, but mostly in sauces and seasonings. Among the samples in this category was Natural Imports’ Mitoku Natural Black Sesame Seeds.

Sampling at Mintel Pavilion2. Coconut: This trend is mainly being driven by coconut water, which up until a few years ago was not seen in the U.S. retail marketplace. Now there has been a lot of development around coconut’s functional health benefits. North America and Asia continue to show the greatest growth, and coconut is starting to appear in a number of applications outside of just pure coconut water. For example, Dean Food’s has introduced International Delight Almond Joy Creamer.

3. Smoked Salt: While salt has been talked about in the media in mostly a negative way—in terms of needing to reduce our intake—there has been a movement by consumers who are interested in different and unique salts. They aren’t showing up in many retail applications yet, but upscale restaurants and chefs are using them more often. An example available in the retail U.S. market is Williams-Sonoma’s Bourbon Smoked Sea Salt.

4. Umami: According to Dornblaser, “consumers are starting to become more aware of the term, and beginning to understand it.” This “fifth taste” is still really only showing up on restaurant menus. Attendees were able to sample Gia’s Taste 5 Umami Paste, which the manufacturer deems as the “ultimate flavor bomb.” Dornblaser recommended adding the paste into a soup, stew, or meatloaf to increase the sense of savory on the palette.

Attendees at Mintel Pavilion5. Dark Spirits: While dark spirits, such as brandy, whisky, and dark rum, have always been popular in the beverage category, according to Jago, they are seeing much more use in food applications. One of the attendees’ favorite products featured was Stonewall Kitchen’s Roasted Peach Whiskey Sauce.

6. Beets: Popping up more and more for their flavor and functional properties, beets are becoming more popular due to the push for consumers to eat more fruits and veggies. Some of the health benefits of beets include lowering blood pressure and increasing strength and stamina during exercise. One of the featured beet product samples was Pomegreat’s Pomegranate & Beet Juice drink from the United Kingdom.

7. Sweeteners: As an ingredient, the use of high-intensity sweeteners has been growing exponentially in food products. Globally, the top sweeteners being used are acesulfame potassium, aspartame, and sucralose. The non-alcoholic beverage and sugar and gum confectionery market categories account for 55% of all introductions with high-intensity sweeteners. While in terms of overall numbers stevia isn’t as big of a player yet, it is growing considerably in the United States. Some products with stevia choose to focus on its naturalness, while others play up its more functional side. One product with stevia that was available to taste was Zevia’s All Natural Cream Soda, available in the United States.

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