Posts Tagged ‘whole grains’
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.
by Donald E. Pszczola
A number of new ingredients designed to overcome formulation challenges associated with health and wellness, cost management, and sustainability were launched by Cargill, Booth 6039, at a press conference, held on Monday, June 13, at 11:30 a.m. Nine food and beverage prototypes demonstrated the benefits of these ingredients.
A sodium reduction system, FlakeSelect™, maintains the benefits of salt in products with reduced sodium levels. The product is the result of a patent-pending system that created a compacted flake combining components with uniform distribution and minimal segregation. The sodium reduction system is featured in a sausage pizza that offers 35% less sodium, whole grain nutrition benefits, and a desirable taste.
A next-generation high oleic canola oil, Clear Valley® 80, is said to provide the best flavor, stability, and label friendliness of any vegetable oil currently in the marketplace. A Berries and White Chocolate Granola Bar with zero g of trans fat and low saturated fat levels is made with the oil along with Wilbur® Y252 white chocolate drops.
TasteWise™ reduced-calorie solutions are incorporated in a lemon-lime zero-calorie soda with a full calorie taste experience. Initial results of a research program to understand how beverage ingredients interact to affect taste, sweetness, and mouthfeel, and ultimately drive overall consumer liking, were presented.
To support growing customer and consumer demand for more eco-friendly ingredients and practices, a sustainable palm oil is now available to North American food manufacturers.
In addition to the above product launches, other ingredients from the company’s vast portfolio were used in the creation of the highlighted prototypes. For example, ice cream bars, featuring Oliggo-Fiber® inulin, provide an indulgent product with digestive health benefits, such as increased fiber, without compromising taste or texture. A churru snack bar, made with Whole Grain Corn Crisps, is a unique snack that satisfies consumers’ desire for increased fiber and whole grains while providing a delicious taste. Corn muffins, formulated with CitriTex™ stabilizer blend, Clear Valley® omega-3 oil, and MaizeWise® whole-grain corn, has 33% less fat than traditional versions and qualifies for a whole-grain stamp and a good source of ALA omega-3 claim. Savory snack crisp clusters, made with Barliv® Barley Betafiber Crisp and GrainWise® Wheat Aleurone, deliver a fiber-rich snack that qualifies for a structure-function claim regarding heart health. A shelf-stable soup formula, Cajun-style creamy vegetable soup, features Natural Dairy Flavors and PolarTex® modified food starch, delivering a desired flavor and texture with 70% less fat. A vanilla-flavored energy gel contains Xtend® sucromalt which provides a convenient source of fuel and sustained energy delivery without the blood sugar peaks and valleys of traditional carbohydrate sweeteners.
Trend: New Direction for Carbs
Product: Perfect Grain™
One of the dominant trends in the baking industry today is whole grain, part of the consumer’s overall interest in healthier food choices. While the consumer is looking for whole grain options, at the same time they are unwilling to give up taste and quality. Watson’s Perfect GrainTM is a whole grain concentrate that provides customers with the health benefits they crave and the taste and texture of conventional baked products.
Perfect GrainTM is not whole grain flour, but a wheat germ and wheat bran blend, which can be used in conjunction with your existing flour. Replace 18% of your white patent or pastry flour with Perfect GrainTM to make any baked good a whole grain food. This allows for ultimate flexibility in formulation while eliminating the need to inventory two different types of flours. Applications include bread, rolls, croissants, muffins, cakes, donuts, pizza crusts, pasta, as well as breading and batters.
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.
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:
In January 2011, the U.S. government released the 2010 Dietary Guidelines for Americans. The Guidelines set a high standard designed to reduce overall caloric intake, eat more nutrient-dense foods, and increase physical activity to help reduce the incidence and prevalence of obesity in the U.S. population. The guidelines pose both challenges and opportunities for the food science industry. Sessions that highlight the Dietary Guidelines and how the food industry can meet them include:
- New Dietary Guidelines: Improving food labels with fats and oils (Session 74): This session will focus on the 2010 Dietary Guidelines’ approach to fat in the diet. The Guidelines have shifted the story around fat from avoiding it to including healthful fats as a significant part of a quality diet. Speakers in this panel discussion provide the scientific basis for the current guidelines for fat. The speakers address the translation of these guidelines to an appropriate diet for Americans. There is confusion on the guidelines around fat and how to incorporate healthy fats in a diet pattern. How can products be developed that meet the needs of consumers without sacrificing taste? Speakers will address how these guidelines can be used to address the demand for healthier products by combining taste and health. The discussion will include case studies that demonstrate the ways health and taste can be a part of the same food product.
- Changing the food environment: What are we doing to implement the 2010 Dietary Guidelines for Americans? (Session 117): The 2010 Dietary Guidelines for Americans have received considerable public attention—more than any other dietary guidelines in the past 30 years. The imperative of improving public health has never been stronger, and the need for food scientists and nutritionists to join forces to combat obesity and other chronic diseases has never been more critical. Processors, advertisers, communicators, and policymakers are dedicated to significantly changing the public health landscape and helping consumers make healthier choices. The panelists describe the initiatives of their organizations to change the food environment and improve consumer adherence to the 2010 Dietary Guidelines.
- Translating the Dietary Guidelines for Americans to bring about real behavioral changes (Session 137): After 25 years of dietary guidance, now more than ever food and nutrition scientists are looking for ways to bring meaningful change to the American diet. While the simplest solution appears to be a back-to-basics approach, the realities of modern life and the current food supply make the answer more complex. It is well-known that dietary guidance exists to optimize consumption of targeted nutrients or foods, but consumer adoption of existing guidance is low. This session involves a discussion on new consumer insights on dietary guidance along with realistic recommendations based on modern food production. Are food science professionals doing enough to help Americans?
- Is there still a place on the table for refined grains after the 2010 Dietary Guidelines advisory committee report? Rice as a case study (Session 256): The 2010 Dietary Guidelines Advisory Committee Report places refined grains in the same category as added sugars and saturated fat. This categorization leads to questioning the role refined grains should play in U.S. diets. Moreover, the simplified categorization places all refined grains in the same category, ignoring the fact that not all refined grains result in the same physiological responses. This session explains the rationale for this categorization and what implications it holds for consumers and food manufacturers.
- 2010 Dietary Guidelines recommendations on saturated fat: A case for balanced fatty acid intake including saturated fats (Session 272): There continues to be substantial pressure from many health and nutrition leaders to reduce saturated fat to as low as 5% even though the evidence of population-based benefit is less clear. A change in the consumption pattern of a class of fatty acids can have unexpected and unintended consequences on human health. This symposium evaluates the implications of nutrition guidance to reduce saturated fat intake and reviews the evidence for a how a balanced intake of fatty acids could be critical for optimal human health. Also, the session covers potential health effects from changes in fatty acid consumption and the practical considerations for food companies as they manage the formulation and labeling of foods.
With consumers demanding healthier food that tastes delicious, the food industry has to incorporate healthy ingredients into more and more foods. In the last few years, whole grains have seen their way into everything as expected as breads to the unexpected cakes and sweet treats. Here are some new innovations in whole grains being shown at the 2011 Food Expo:
- Briess Malt & Ingredients Co. (booth 7349) is introducing a new line of natural cocoa replacers, CocoaPlus, which is based on whole-grain specialty flours that mimic the color, functionality, and flavor of cocoa powder. CocoaPlus ingredients, made from North American-grown barley and wheat, can be used to replace natural, black, and some specialty cocoa powders.
- J.R. Short (booth 7052) will showcase new low-expansion tortilla pellets, which provide the texture consumers expect from traditional, higher-fat-content tortilla chips but in a whole new look. The flavor innovation and healthy appeal are boosted by incorporating vegetables such as black bean, red corn, or sweet potatoes in the formulation.
- 21st Century Grain Processing (booth 6423) will highlight its grain-based ingredient solutions. Special capabilities are available to custom design texture, flavor, bursts, and fortification to build desired nutritional profile.