TIC Gums Inc. (booth 421) introduces its Ticaloid Syrup SF1—a blend of gums specifically developed to replace the texture lost when sugar is removed for a syrup or glaze. It is typically used from 0.20–1.25%. It is cold water soluble and certified Kosher.
Posts Tagged ‘sweeteners’
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.
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.
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.
Premium Ingredients International’s (booth 4119) Stevia (Reb A 97 & SG95): Premium Ingredients is the exclusive U.S. distributor for PureCircle’s (booth 7313) Reb A 97 and SG95, which is the new, natural stevia derived proprietary blend. Half the cost of other sweeteners, it can be used to replace up to 50% of sugar without detection. 100% natural, non-caloric, and up to 400 times sweeter than sugar.
by Donald E. Pszczola
A new approach, developed by Cargill, Booth 6039, enables beverage manufacturers to deliver better-tasting, reduced-calorie products. With this approach, which integrates patent-pending technology, application capabilities, and ingredients (texturizers, sweeteners, and flavors) from the company’s diverse portfolio, reduced-calorie solutions, TasteWise™, are created to provide the right balance between desired sweetness and enhanced mouthfeel.
The secret to delivering a superior taste experience to consumers is in optimizing the balance between texture, sweetness, and mouthfeel, explained Andy del Rosal, Team Leader of Cargill’s North American beverage application scientists. When producing reduced-calorie beverages, manufacturers typically lower sugar content. To compensate for losing sweetness, it is common to add zero- or mid-calorie high-intensity sweeteners and taste-modifying flavors. Although this effectively addresses the loss of sweetness, the resulting beverage is likely to deliver a thinner mouthfeel and a different taste profile.
Using its new approach, Cargill claims to remedy this problem, as the company explained in a presentation given at a Special Events Pavilion (Booth 8153) on Monday, June 13, 10:30–11:30 a.m. Brian Guthie, Research Fellow in Cargill’s Global Food Research Group, and del Rosal delivered the presentation, “Great Science Meets Great Taste: A Revolutionary New Approach for Formulating Great-Tasting Reduced-Calorie Beverages,” which reported on the preliminary results of Cargill’s multi-year research and development program to understand how beverage ingredients interact to affect taste, sweetness, and mouthfeel to ultimately drive overall consumer liking.
The presentation then described the company’s new approach for optimizing taste in reduced-calorie beverages such as a zero-calorie lemon-lime soda. According to Cargill, it uses “tribology” (the science and technology of interacting surfaces in relative motion) to more accurately mimic and measure what goes on inside the mouth when a beverage is consumed. The company emphasizes that it is a pioneer in the use of tribology in the food and beverage industry, and through its use can predict and shape mouthfeel with an accuracy previously unknown in the industry.
“With this new approach, Cargill not only provides the ingredients to achieve desired sweetness and enhanced mouthfeel, but the science and expertise to achieve the right balance,” said del Rosal. “This is the culmination of years of scientific research to help our customers develop reduced-calorie beverages that also taste great.” Sensory and consumer testing of Cargill’s measurement and ingredient technology, conducted at North Carolina State University’s Sensory Science Center, validates the connection between key mouthfeel sensations and consumer liking.
The new approach also helps customers to save time and reduce costs. TasteWise™ reduced-calorie solutions helps speed product development through the utilization of its special prediction capabilities and new ingredient components. These components may include new texturizing blends that make possible the use of less sweeteners or other ingredients to achieve the same mouthfeel; the use of sweetener developments such as stevia-based, zero-calorie sweetener Truvia; and the use of taste enhancing and masking flavors. At Cargill’s booth, attendees are able to take the TasteWise challenge to see if they can tell which lemon-lime soda is zero-calorie.
Cargill has filed several patents on its TasteWise reduced-calorie solutions, and is working to extend its capabilities into food products including dressings, sauces, and soups.
Trend: Ingredients for Functional Foods
Product: Taste for Life®
Symrise is presenting several taste modifiers and flavor enhancers. SymLife® Mask demonstrates competencies in encapsulation technology, further strengthened by LC Taste®, a patented, advanced, liquid chromatography process that allows technical teams to analyze extracted food or pharmaceutical products. By identifying potential masking components and assessing in real time their effect in mitigating negative effects, the technology serves as a bridge between receptor and sensory science.
Addressing the medical imperative to reduce the added salt in processed and restaurant foods by half the amount are SymLife® Salt natural and salt enhancers. They provide a complete clean label, non-intrusive flavor solution, delivering a desired amount of saltiness. They overcome the sodium reduction challenges of KCL masking agents and flavor enhancing technologies, offering up to a 50% sodium reduction while maintaining salty perceptions.
Other flavors for healthier, clean label formulations are SymLife® Sweet, providing up to 35% reduction in sugar in beverages, confectioneries, and bakery products; and SymLife® Umami, a cost effective, great tasting alternative to MSG and HVP.
Symrise’s tropical fruit flavor collection—go tropicals!—features true-to-life natural fruit taste of less familiar varieties. Some novel tropical fruit flavors are effective in masking the off-tastes of various vitamins and minerals.
The flavors are part of Symrise’s taste for life® platform, a flavor development initiative of superior flavors that demonstrate how the company is combining holistic health with pure pleasure, “making the tastes people love.”
by Donald E. Pszczola
Fruit-flavored frozen coconut water. Stevia-sweetened drinks. New color emulsions for enhanced water applications. And a tropical beverage made with a transparent soy protein. These are just a few of the innovative prototypes found at IFT Food Expo that might be of special interest to beverage formulators.
Let’s sip for a moment on some of these beverage concepts:
- Tropical flavored coconut water ices are available (for sipping or slurping) from David Michael & Co., Booth 5217. Using coconut water as a frozen treat base offers consumers a refreshing healthy alternative without compromising taste. As you sample these drinks, cookies made with a partial cocoa replacer are provided as well.
- Beverage prototypes feature a number of innovative solutions from National Starch/Corn Products, Booth 6839. For example, a fortified, citrus-flavored vitamin water is crystal clear because of a Q-Naturale encapsulating system. The beverage is sweetened with Enliten A stevia and fortified with Aquamin® calcified mineral source and Nutriose soluble fiber. Other prototypes include sweet tea and raspberry powder beverages sweetened with Enliten A and fortified with Aquamin, Nutraflora prebiotic fiber, and Purimune high-purity GOS for digestive, immune, and bone health.
- A number of natural flavor distillates, part of the Treattarome™ line from Treatt, Booth 7213, are showcased in beverage prototypes. Visitors can sample the latest additions to this range of sweet and savory flavor ingredients. These include, honey, ginger, mango, spearmint, green tea, and habanero pepper. Clear and entirely water soluble, these products are suitable for applications including beverages, alcoholic drinks, juices, and dairy formulations.
- A tropical beverage, Orange Mango Protein Cooler, is made with Clarisoy, an isolated soy protein product that is 100% soluble, transparent, and very low in viscosity. Use of this protein allows for the production of transparent, protein-fortified beverages such as juices, soft drinks, and sport drinks in the low pH range. Recently, ADM, Booth 6539, entered into a license agreement with Burcon NutraScience Corp. for the worldwide production, distribution, and sale of the soy protein.
- Idyllic beverage prototypes can be enjoyed in a park-like setting at Virginia Dare, Booth 6130. These prototypes include a fortified smoothie made with masking flavors and natural fruit flavors; refreshing iced teas made from tea concentrates (black, green, Assam, oolong, and white, as well as Rooibos); a beverage highlighting vanilla’s delicate aromatics and complex, full-bodied flavor profile; and a lightly flavored spa-type drink.
- A “Symrise Happy Hour,” features Mixologist Junior Merino, who will concoct special cocktails—the kind of creations that have crowned him as “the liquid chef.” The event is held by Symrise Inc., Booth 5015, on Sunday and Monday, from 2–4 p.m. Also, the company will showcase its new line of tropical fruit flavors—mango, guava, papaya, pineapple, lychee, passionfruit, pomegranate, and coconut water fruit flavors.
- Natural water-soluble colors for beverages can be created without opacity. The clear color emulsions are developed by Wild Flavors, Booth 6813, using new delivery systems. They have bright appealing color and can be made in a variety of shades without imparting a negative taste to the end product. The emulsions also have a high stability over shear forces and phase separation such as ringing or sedimentation, and are heat and light stable. They not only provide bright natural color in enhanced water applications, but can be easily incorporated into most beverages and other products.
- Reduced-calorie solutions, TasteWise, optimize the balance between taste and mouthfeel in beverages. The solutions are developed by Cargill, Booth 6039, based on a new approach using “tribology” (the science and technology of interacting surfaces in relative motion). Attendees are able to take the TasteWise challenge to see if they can tell which lemon-lime soda is zero calorie.
- The wellness benefits of whey protein are infused in a variety of beverage concepts demonstrated by Hilmar Ingredients, Booth 4942. Prototypes include a clear, high-protein sports drink, a whey-protein-fortified tropical fruit and veggie smoothie, a low-fat chai spice protein shake, and a chocolate dairy drink designed for markets where a lack of refrigeration and supply infrastructure limit fresh dairy. Working on healthy beverages? This may be the booth for you.
- Sip on a refreshing, effervescent pomegranate beverage at Grain Processing Corp., Booth 7239. The prototype is made with Maltrin® maltodextrins for building body and mouthfeel while adding a clean-tasting, non-sweet energy source into beverages.
- A “Happy Hour” is held daily from 3–5 p.m. by GNT USA, Booth 7039. Frozen cocktails, such as rum punches, are served, made from fruit juice concentrates. Also virgin frozen mocktails are available throughout the day. Learn more about the company’s fruit-derived natural colors and fruit and vegetable extracts.
by Donald E. Pszczola
The launch of Purefruit™ monk fruit extract was celebrated at a food- and drink-tasting event, hosted by New Orleans Chef John Besh at Tate & Lyle, Booth 6229, on Sunday, June 12, from 3:30–5 p.m. Besh prepared several dessert and cocktail recipes using the natural fruit-based, calorie-free sweetener solution.
Tate & Lyle recently entered into a five-year strategic partnership agreement with New Zealand-based BioVittoria, a producer and processor of monk fruit. According to the agreement, Tate & Lyle receives exclusive global marketing and distribution rights for BioVittoria’s monk fruit extract which will be sold in the United States under the Purefruit brand name. Using proprietary, natural methods, the Tate & Lyle research team has further refined and improved the taste of its Purefruit products for a variety of commercial applications, although BioVittoria will continue management of the monk fruit extract supply line, including seedling cultivation, the grower network, and natural processing.
Monk fruit, also known as luo han guo, is native to Southeast Asia where it has been in use for hundreds of years. Its pulp is steeped in hot water to release a natural, calorie-free sweetening ingredient that is approximately 200 times sweeter than sugar. Monk fruit extract received a letter in January 2010 stating that the U.S. Food and Drug Administration had no questions after receipt of BioVitoria’s GRAS notification. The extract made from monk fruit can help reduce sugar and calories in a variety of formulations, including beverages, dairy products, cereals, confections, and bakery products.
“In addition to its great taste, Purefruit enables a ‘sweetened with fruit extract’ label claim, which our research shows is extremely appealing to consumers,” noted Karl Kramer, President, Innovation & Commercial Development, for Tate & Lyle. He also noted that the agreement with BioVittoria has expanded Tate & Lyle’s broad portfolio of wellness ingredients and helped to advance the company’s strategy of extending its leadership position as a global provider of specialty food ingredient solutions.
The monk fruit extract is one of several ingredients that Tate & Lyle is highlighting at IFT Food Expo. For example, soluble corn fiber, Promitor 85, is featured in such prototypes as hummus chips and curry salsa. Other ingredients include Splenda sucralose in Arnold Palmer Tea and Lemonade, instant granular starch in key lime filling, instant pregel starch in whipped cheesecake, and food systems for sour cream.
At the food and drink tasting event attendees were able to watch Chef Besh as he demonstrated the benefits of monk fruit as a natural sweetener solution. Attendees were also eligible to win a dinner for four on Monday, June 13 at Besh’s popular New Orleans restaurant August. Executive chef, TV personality, and cookbook author, Besh has set the benchmark for fine dining in New Orleans with six successful restaurants.
Trend: New Direction for Carbs
Product: High Intensity Sweeteners and Texturizers for Sugar and Fat-Reduced Foods
The Corn Products/National Starch booth will be featuring high intensity sweeteners, including stevia and erythritol, for sugar-reduced foods, and a range of texturizing solutions that effectively mimic the textures of full-fat foods. Corn Products Enliten® stevia product is unique in that it comes from a plant specifically bred by the company and its partner to produce a sweetener without the bitterness typically found in stevia. Erysta® directly compressible erythritol is the first form of this natural-based sweetener to effectively make tableted products. National Starch will be introducing a new product for low and no-fat dairy foods, from its Precisa® texturizing system line—an output of its Dial-in® Texture Technology.
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.
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 2011 IFT Food Expo where 900+ companies will be showcasing innovative ingredients, instruments, equipment and services. And this year, IFT has made it easier to the new products and services being introduced and IFT11. 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 new downloadable application. Annual Meeting & Food Expo attendees will even be able to use the mobile app to vote for the best new products from participating companies. 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.
Check out just some of the products and services you can expect to find at this year’s Food Expo in the following popular categories:
It was recently reported that U.S. adults consume 22.2 teaspoons of sugar a day—or 355 calories. This may be contributing to the obesity epidemic in the United States and around the world. Thankfully, many ingredients companies are developing low-calorie or no-calorie replacements for sugar. Here are some new products featured in this category:
- Anhui Jinhe Industrial Co. Ltd.’s (booth 8013) Acesulfame K: A sweetener that is 200 times sweeter than sugar.
- Clasen Quality Coatings’ (booth 6613) “Better For You” Coatings: This new line represents a reduction of up to 25% in both sugar and fat content over its Star line. Available in milk, white, and dark chocolate flavors.
- Domino Specialty Ingredients’ (booth 4529) Organic Blue Agave Light Nectar: Slightly thinner than honey with a neutral, mild flavor. Can be used to replace high fructose corn syrup and zero calorie sweeteners. A multi-purpose sweetener that is 25% sweeter than sugar.
- Jiangxi Beiyang Food Additive Co. Ltd.’s (booth 8322) Acesulfame K: Can be used as a sweetener in soft drinks, chewing gum, instant coffee, instant tea, dairy product analogs, gelatins, pudding desserts, and baked foods.
- New Trend Group’s (booth 6417) Sucralose: A high intensity sweetener that makes a wide variety of calorie-reduced products possible, including soft drinks, ice cream, dairy products, and baked goods. Can be used almost anywhere sugar is used.
- Premium Ingredients International’s (booth 4119) Stevia (Reb A 97 & SG95): Premium Ingredients is the exclusive U.S. distributor for PureCircle’s Reb A 97 and SG95, which is the new, natural stevia derived proprietary blend. Half the cost of other sweeteners, it can be used to replace up to 50% of sugar without detection. 100% natural, non-caloric, and up to 400 times sweeter than sugar.
- Sensus America Inc.’s (4139) Frutalose SF75: A low-calorie, all-natural sweetener designed to help manufacturers reduce sugar in their products. Delivers 65% of the sweetness of sugar at 2 kcal/gram. A clinically proven prebiotic that contains 75% soluble dietary fiber.
- Univar Food Ingredients’ (4135) “Less is More” Interactive Formulation Tool: Allows easy access to the latest ingredient application information and a browser-like interface that customers can use to navigate technical documents, trend guides, and starting formulations for reducing sodium, fat, and sugar.
Domino Specialty Ingredients’ (booth 4529) Organic Blue Agave Light Nectar: Slightly thinner than honey with a neutral, mild flavor. Can be used to replace high fructose corn syrup and zero calorie sweeteners. A multi-purpose sweetener that is 25% sweeter than sugar.