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’
Whole Algalin Flour
Thursday, June 28th, 2012Sanitary Vee-Cone Blender
Thursday, June 28th, 2012
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.
Marash Chile Flakes
Thursday, June 28th, 2012
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.
Ticaloid Syrup SF1
Wednesday, June 27th, 2012
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.
Modular Compact Rheometer
Wednesday, June 27th, 2012
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.
Auto Bootie Dispenser
Wednesday, June 27th, 2012
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.
Coconut Chips
Wednesday, June 27th, 2012
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.
Organic Goldenberries
Tuesday, June 26th, 2012
Tradin Organics’ (booth 2627) Organic Goldenberries (Incaberry) is the new superfood packed with nature’s nutrients. High in fiber and antioxidants and amazing taste sensation that starts with a sweet palate and finishes with a fine and delicate sour note.
Sweetener Derived from Monk Fruit
Tuesday, June 26th, 2012
Blue California (booth 753) debuts its BlueSweet LHG Extract—a natural sweetener derived from monk fruit with excellent solubility and taste. Quality certificates include GRAS, GMP, Kosher, and Halal. 300X sweeter than sugar and 100% Natural. Reduce sugar calories and enjoy the taste!
Micro-Dried Berries
Tuesday, June 26th, 2012
Using an innovative process, Milne Fruit Products Inc. (booth 2959) produces Micro-Dried Berries that are 100% natural with no added sugars, flavors, colors, or preservatives. Each berry offers a plump “puff” appearance and the color and texture of the fruit.
Pilot Scale Mixer
Monday, June 25th, 2012
Silverson Machines Inc.’s (booth 2283) new AX5 Pilot Scale Mixer is suitable for small scale production or scaling up from the lab. It features a rise and fall bench stand and touch pad operation with infinitely variable speed control, tachometer, ammeter, and programmable timer.
Frozen Whole Cranberries
Monday, June 25th, 2012
Simply Incredible Foods (booth 3848) showcases its Frozen Whole Sweet Cranberries. The sweet cranberries are so low in acid that you can eat them like a grape but they have all the flavor and taste of a cranberry. 80% less calories than a dried cranberry and less expensive.
BarleyChoc
Monday, June 25th, 2012
Maltexco (booth 2846) debuts its BarleyChoc—a unique 100% natural product developed to match cocoa powder color and organoleptic profile. It reaches cocoa powder performance in several applications like bakery, diary, coating, and cereals.
Maltexco
Natural Salt Replacer
Sunday, June 24th, 2012
Levapan S.A.’s (booth 736) SaltLower is a clean label, natural salt replacer containing yeast extracts. It serves as a building block for substituting salt ( NaCl ) as high as 45% in typical food formulations without affecting salty taste or the typical mouthfeel.
Cooking Grade Matcha
Sunday, June 24th, 2012
Aiya America Inc.’s (booth 134) cooking grade Matcha is specially blended for food and beverage ingredient purposes. Higher grades of Matcha are not suitable to mix with other food ingredients because their flavor is too mild and will be lost amongst the other ingredients.
Magtein for Brain Health
Friday, June 22nd, 2012
AIDP Inc. (booth 2942) has launched Magtein, a new compound for cognitive functions and brain health. Magtein is suitable for the nutraceutical market and the food/beverage channel. It has a clean taste, is odorless, and highly soluble. This patented ingredient is self-affirmed GRAS.
Candy Coated Dark Chocolate Pomegranate
Thursday, June 21st, 2012
Kendall Frozen Fruits Inc.’s (booth 1473) cane sweetened pomegranate arils are coated with dark chocolate and finished with an all natural candy shell. Giving you a delicate and satisfying crunch with the amazing and exotic flavor combination of chocolate and pomegranate.
Steam/Vacuum Pasteurization Services
Thursday, June 21st, 2012
Specialty Food Ingredients (booth 2185) debuts its steam/vacuum pasteurization services for nuts and seeds. It yses no chemicals, has a short dwell time, organic – provided in GFSI, QAI high-spec facility in Lodi, Calif.
Enoki Mushroom
Thursday, June 21st, 2012
Woodland Foods (booth 1000) introduces it’s Enoki mushrooms. The flavor is mild, unexpectedly sweet and fruity, almost grape-like, with a pleasant crunchy texture. The Enoki is a indispensable ingredient in traditional Asian cuisine, especially Japanese nabe stew dishes.
Clean Label Potato Flakes
Wednesday, June 20th, 2012
Austrade Inc.’s (booth 3269) Agenflock 20.702 potato flakes are produced of select quality potatoes without additives and preservatives. The flakes are free flowing and feature a nice yellowish color.
Crisped Quinoa
Wednesday, June 20th, 2012
To make Andean Naturals’ (booth 2185) crisped quinoa, the company puffed quinoa under a new technology that keeps the product crispy and firm. The product is gluten-free and organic.
Saskatoon Berry Powder
Tuesday, June 14th, 2011
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.
Toasted Chiplet Coconut
Tuesday, June 14th, 2011
SilverMill/Steensma’s (booth 8040) toasted chiplet coconut is a suitable ingredient for cereal bars. The very low water activity is useful and mitigates the effects of high moisture ingredients like raisins and dried fruit. Toasted Chiplet is high in dietary fiber at 12.3%.
Stevia: Reb A 97 & SG95
Tuesday, June 14th, 2011
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 Yogurt Powder
Monday, June 13th, 2011
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.
CocoaPlus Cocoa Replacers
Monday, June 13th, 2011
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.
Precooked Quinoa and Amaranth Flakes
Monday, June 13th, 2011
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.
J457 Refractometer
Monday, June 13th, 2011
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.
Heracles II Electronic Nose
Sunday, June 12th, 2011
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.
Automatic Water Dosing System
Sunday, June 12th, 2011
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.
Prickly Pear Quencher
Sunday, June 12th, 2011
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.
Cattlemen’s Master’s Reserve BBQ Sauces
Sunday, June 12th, 2011
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.
Oyster Sauce
Saturday, June 11th, 2011
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.
Ultragrain Pasta
Saturday, June 11th, 2011
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.
Micronized Corn Bran
Saturday, June 11th, 2011
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.
Frozen Garden Green Garbanzo Beans
Thursday, June 9th, 2011
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.
Gluten-Free Multigrain Flour Blend
Thursday, June 9th, 2011C
onAgra 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.
Organic Blue Agave Light Nectar
Monday, April 4th, 2011Domino 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.
Armfield’s FT174X Processing System
Monday, April 4th, 2011
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.
