Solazyme Roquette Nutritionals’ (booth 1961) debuts its Almagine HL Whole Algalin Flour, a new food ingredient available in different forms and fully flexible to meet varying nutrition profiles. It provides natural emulsifiers (phospholipids and mono/diglycerides), is an “all in one” dry mix formulation, enhances texture in food formulations, and is easy to use.
Posts Tagged ‘What’s New’
Munson Machinery Inc. (booth 3376) highlights its Model VB-10-316S Sanitary Vee-Cone Blender. This 10 cu ft (283 liter) capacity blender achieves gentle, uniform blending of dry and/or granular materials in as little as 5 min. Smooth internal surfaces free of baffles, shafts, and bearings, allows complete discharge and rapid sanitizing.
Woodland Foods (booth 1000) displays its Marash Chile Flakes. Superior when compared to other pre-ground peppers, because of their high moisture and oil content, which amplifies their earthy, musty flavor. Sweet and citric aromas give way to notes of dried fruit and must. Most often used as a finishing garnish.
Anton Paar USA (booth 2082) showcases its MCR Modular Compact Rheometer. More versatile than ever, the new MCR Modular Compact Rheometer series offers one thing first and foremost: An open range of possibilities. Whichever application, users can trust that they are always covered—in quality control or research & development.
Shoe Inn/E Complete LLC (booth 3480) will be displaying its Fusion Auto Bootie Dispenser. Many food companies require the use of shoe covers for food safety and other reasons. Shoe Inn’s innovative time and cost saving customized automatic shoe cover dispensers make putting on shoe covers faster, easier, and safer while meeting health codes.
Silvermill Coconut/Gray & Co. (booth 1942) showcases its Coconut Chips in three varieties—Slightly Sweet, Spicy, Salt & Pepper. Slightly Sweet has just the right amount of cane sugar to bring in sweetness without eliminating the taste of coconut. Salt & Pepper is 100% natural and crunchy, while Spicy has a tinge of spiciness.
Prairie Berries’ (booth 8539) Saskatoon Berry Powder packs a punch! Canada’s newest superfruit contains uniquely high antioxidative characteristics. The major anthocyanins in saskatoon berries are cyanidin 3-galactoside and 3-glucoside. Some literature indicates that cyanidin 3-glucoside has more bioactivity than other anthocyanins. In a research study conducted by POS Bio Sciences, saskatoon berry powder was compared to other common superfruit powders showing higher phenolics and anthocyanins.
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.
Grande Custom Ingredients Group’s (booth 7247) Grande Yogurt Powder has authentic yogurt flavor and creamy textural properties. It can be used in traditional compound coatings, and supports the creation of products not possible in the past. ou can create instant yogurt dips and dressings, yogurt smoothie mixes, and more – without the use of starches and expensive gums. Ideal for dips, dressings, smoothies, coatings, frozen desserts, and nutrition/meal replacement bars.
Briess Malt & Ingredients Co.’s (booth 7349) CocoaPlus Cocoa Replacers is a new line of all natural cocoa replacers that can reduce ingredient costs while preserving and enhancing the cocoa flavor of many foods. CocoaPlus ingredients are all natural, whole grain specialty flours that mimic the color and functionality of cocoa powder. CocoaPlus can replace natural, black, and some specialty cocoa powders. Replacement rates vary from 5-50% depending upon the application. Briess can also work with your technical team to develop a custom cocoa replacer. During a recent blind taste test, two-thirds of the participants could not tell which brownie was made with cocoa powder and which brownie was made with CocoaPlus replacing 20% of the cocoa powder. Taste for yourself at Booth 7349.
SK Food International’s (booth 4335) Precooked Quinoa and Amaranth Flakes are custom milled from heirloom grains, and the flakes are gluten-free and kosher. Product applications include but are not limited to cereals, tortillas, snack foods, baby food, flat breads, baking mixes, and energy bars. Available packaging sizes include 50 lb bags and bulk totes.
Rudolph Research Analytical’s (booth 4101) J457 Refractometer has several innovations for the food industry: smart measure system reports prism cleanliness, totally free operation where sample loading and cleaning is automatic, and detection of improper sample loading. The refractometer has a wide measuring range making it capable of measuring materials like essential oils and food chemicals.
ALPHA M.O.S.’ (booth 4108) Heracles II Electronic Nose uses fast gas chromotography with two columns of different polarities mounted in parallel and connected to two detectors. It has high repeatability (RSD < 0.3% on retention times and RSD <3% on peak areas) allowing headspace or liquid injection modes. The integrated solid adsorbent trap thermo-regulated by Peltier cooler (0-260°C) achieves pre-concentration of light volatiles. Fast column heating rates (up to 600°C/min) make typical analysis cycle time around 5 min.
The PC interface monitors parameters settings, programs, FID ignition, etc. Besides classical chromatography, it provides powerful tools such as sample fingerprint analysis & comparison, qualitative and quantitative models, quality control cards. The database integrates info on sensory features linked to the chromatograms peaks. Compounds and sensory info are classified by application area. This integrated database (Kovats indices) also facilitates peak identification; it can be enriched with user data.
C.W. Brabender Instruments Inc.’s (booth 5100) new Farinograph-AT has advancements that center around the automatic water dosing system which eliminates the potential for operator error during the addition of water to the flour in the mixer measuring head. The new model offers a higher torque range which is better suited when investigating various speed profiles and calculating missing energy for new applications including chocolate, chewing gum, cheese, meat, fish, full formula dough, etc.
S&P Marketing Inc.’s (booth 4807) Prickly Pear Quencher is an all-natural, prickly pear and lime beverage that is 100% sweetened naturally by fruit. Prickly pear is high in fiber and soluble fiber and rich in antioxidants, including vitamin C, betalains, and quercetin. It is also a good source of magnesium and is low in fat and calories compared with other, more common, plant-derived ingredients, as well as being a dietary source of taurine.
French’s Flavor Ingredients’ (booth 7524) Cattlemen’s Master’s Reserve BBQ Sauces are authentic regional flavors from America’s Barbecue Capitals. Cattlemen’s Master’s Reserve sauces help you create authentic barbecue dishes that are more popular than ever. Flavors include: Memphis Style BBQ Sauce; Carolina Style BBQ Sauce; Kansas City Style BBQ Sauce; Texas Style BBQ Sauce; St. Louis Style BBQ Sauce; Louisiana Style BBQ Sauce; Mississippi Style BBQ Sauce; Kentucky Style BBQ Sauce.
Kikkoman Sales USA’s (booth 4728) Oyster Sauce is a delicious way to add the sweet, delicate flavor of fresh seafood to your products. It is made in the United States, and contains no preservatives or added MSG. Kikkoman Oyster Sauce brings depth, color, and a rich umami effect, without any fishy or harsh flavor notes. Ideal for Chinese, Thai, Vietnamese, and fusion dishes. Available in 50-lb pails or 55-gal drums.
ConAgra Mill’s (booth 5029) Ultragrain Pasta has a mild flavor, smooth texture, lighter color, and no brown specks—the same benefits of traditional refined flour pasta—in addition to whole grain nutrition and fiber. Ultragrain Pasta is available in six varieties: penne, macaroni, rotini, spaghetti, and now lasagna, all made with Ultragrain and a whole 9-grain orzo.
Watson Inc.’s (7339) micronized corn bran WT-11867B has been developed for use in grain-based products where high fiber claims are desired, along with smooth textural properties and bland flavor contribution. Watson uses proprietary equipment to grind and classify bran fractions into colloidal particle dimensions with an average particle size of 1.25 microns. The result is low water retention and virtually no organoleptic perception of bran particles. Corn bran is high in dietary fiber (compared to other cereal brans) and has no allergenic attributes. Micronization of corn bran brings the particle size down to a dimension where use in fine textured snacks and even beverages are now possible.
SunOpta Fruit Group’s (booth 7421) frozen garden green garbanzo beans are high in fiber, offering 20% of your daily requirement per serving. Naturally low in fat, saturated fat, cholesterol, and sodium. They can be served with entrees, added to salad and pasta, pureed for dips, spreads, or soups, and eaten by themselves seasoned or plain.
ConAgra Mill’s (booth 5029) Eagle Mills Gluten-Free Multigrain Flour Blend features five Ancient Grain flours—amaranth, millet, quinoa, sorghum, and teff—in addition to brown rice, whole grain corn flour, corn starch, tapioca flour, and rice flour. Each serving delivers 15 g of whole grain and 6 g of fiber in addition to healthful vitamins, minerals, and antioxidants.
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.
Heat treatment previously used specific heat exchangers for specific products. Due to the ever more demanding marketplace, flexibility is needed to allow for different products to be tested on different processes. The system offers multiple heating and cooling options for liquid products of varying viscosity by using plate heat exchangers, tubular heat exchangers, direct steam injection, or a combination of all three.