Product: TasteWise™ Reduced Calorie Beverages

Beverage manufacturers can make their reduced-calorie drinks taste better than ever with an innovative new approach by Cargill. TasteWise™ reduced calorie solutions uses Cargill’s patent-pending technology, application capabilities, and ingredients to enable beverage makers to deliver better-tasting, reduced-calorie products. Stop by Cargill’s booth 6039 to take the TasteWise™ challenge and see if you can tell which lemon-lime soda is zero-calorie.

www.cargill.com/food

Product: Fibersol-LQ

Fibersol^®-2 AG digestive resistant maltodextrin has been specially designed for applications in which rapid dispersion and quick dissolution are key for final product success. Fibersol^®-2 AG is an agglomerated form of digestive resistant maltodextrin and is ideal in specialized applications.

Compatible with Various Products:

• Applications where a low bulk density is needed
• Instant hand stir-in or shake beverages where Fibersol-2 AG is the primary dry ingredient
• Carrier for supplements, vitamins, flavors, colors, and high intensity sweeteners
• Tableting applications where particle size is essential for proper flow properties in process
• Applications where increased oil absorption properties are needed (as compared to standard Fibersol^®-2)

Fibersol^®-2 AG Beneficial Effects include:

• High solubility
• Rapid dispersion
• Quick dissolution
• Increases total soluble fiber
• No added flavor, taste
• Transparent solution
• Adds minimal viscosity
• Masks out metallic taste (to a more sugar-like flavor) of high-intensity sweeteners
• Requires minimal formulation and process adjustments
• Heat and acid stable

Fiber Claim:

• 2.8 g of Fiberosl^®-2 (2.5 g fiber)/serving “Good source of fiber”
• 5.6 g of Fibersol^®-2 (5.0 g fiber)/ serving “Excellent source of fiber”
• No Added Sugar and Sugar-Free Foods

www.fibersol2.com

Product: Bunge UltraBlends Enzymatic Solutions

Bunge UltraBlends Enzymatic Solutions utilizes a unique process—enzymatic interesterification—to produce a line of soy-based shortenings and margarines to eliminate trans fat and optimize saturated fat. Made with domestically sourced soybean oil, Bunge’s UltraBlends are suitable year round, making them a great alternative to traditional hydrogenated shortenings and palm based products. They also provide food manufacturers with 8-20% less saturates than palm oil while continuing to deliver a wide plasticity range. With a more consistent SFC Curve, they create less variability in firmness of the dough, which is especially beneficial for machining process of food manufacturers. And less processing and no-harmful by-products make this line of shortenings and margarine a sustainable option.

www.bungeoils.com

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.”

www.symrise.com

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.

www.foodinnovation.com

Product: Fabuless^®

Fabuless^® is a unique, patented lipid emulsion for satiety. It is a natural, caffeine free, safe, and clinically proven ingredient. Nine published clinical studies demonstrate its short- and long-term effects on calorie intake reduction, appetite control, as well as improved body composition. Clinical studies have demonstrated that individuals using Fabuless^® reduce their average calorie intake by up to 30%, have reduced body fat, and do not regain lost weight up to several months post-diet. Fabuless^® is available in liquid as well as powder form and ideally suitable for ready-to-drink beverages, dairy applications, stick packets, meal replacement shakes, etc. Fabuless^® has been successfully launched in over 20 countries worldwide.

www.unlimitednutrition-na.dsm.com

Product: Diabetinol

Diabetinol can be used for glucose intolerence and the management of type 2 diabetes. It is all natural and citrus based. The company has conducted a USA Phase I human clinical study using the ingredient. As a citrus-based ingredient, Diabetinol offers the food and nutritional producers proof of performance to satisfy tighter government regulations. The best applications: beverage, dairy, protein bar, and nutra. This ingredient will support the management of insulin when presented with a glucose challenge.

www.summit-resource.com

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 Grain^TM is a whole grain concentrate that provides customers with the health benefits they crave and the taste and texture of conventional baked products.

Perfect Grain^TM 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 Grain^TM 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.

www.watson-inc.com

Are you the kind of person who tackles every big project with a well-organized plan? Looking for a way to simplify the sometimes complicated process of navigating the sprawling Food Expo floor? Or maybe you’d just like to get a jump start on identifying some of the important trends that will be showcased at this year’s event?

If you’re nodding your head in agreement to any or all of the preceding questions, then taking a Trend & Solution tour may be just the ticket for you. These self-guided tours of the Food Expo floor made their debut two years ago, and they’re back this year with a healthy representation of exhibitors taking part. A total of 92 products from 49 companies will be showcased.

This year’s tours will address key trends and issues identified by the editors of Food Technology magazine. Here’s a preview of what’s on tap.

• Ingredients for Functional Foods. Take a look at what’s new in the world of functional/nutraceutical ingredients, which are used in foods and beverages designed to deliver health and wellness benefits beyond those found in traditionally formulated products.

• New Directions for Carbs. The Dietary Guidelines urge Americans to limit consumption of refined carbohydrates, and ingredient companies are responding with options including whole grains, dietary fibers, and resistant starches. In addition, companies are exploring their functionality in areas such as texture, mouthfeel, color, and taste.

• Next-Generation Fats and Oils. Not all fats are created equal. Their nutritional and functionality benefits can vary depending on their type. The perception of fat continues to evolve as companies work to further improve the health and functionality properties of this important ingredient category.

• Taste Modification. Reducing salt, sugar, or fat—or adding vitamins, minerals, or other nutraceutical ingredients—can significantly affect the overall taste of a finished product. Tools to address such formulation changes and enhance a product’s taste profile can take many forms.

• Weight Management and Diabetes. Conditions such as obesity and diabetes are public health priorities, and eating to maintain or achieve a healthy weight is a key recommendation of the recently released 2010 Dietary Guidelines for Americans. In this environment, it’s no surprise that formulations to help consumers win the battle of the bulge have never been more in demand.

You can find printed guides for the tours outside the entrances to the Food Expo, in the Networking Lounge, and in the new Knowledge Center across from the registration area. This year for the first time, scientific sessions related to each trend will also be listed in the tour brochures.

An added incentive for participation in the Trend & Solution Tours is the opportunity to win a prize. Here’s how it works. Just visit each booth listed in the guide, have a representative of the company initial your “Passport to Prizes” on the back of the guide, and bring the completed form to IFT Central, booth 5035 on the show floor. A drawing for the winners will be held at 3 p.m. Tuesday, June 14. The prizes include two $250 VISA® gift cards and five full, free registrations to the 2012 IFT Annual Meeting & Food Expo in Las Vegas.

To address the need for sodium reduction, without flavor reduction, David Michael created a line of salt replacers. DM Choice Natural Flavor Salt Type allows up to a 30% reduction of sodium, but delivers the same amount of flavor impact. They are also free of HVP, added MSG, and available in powder form, and can be used in any product that is formulated with salt. In addition, David Michael also offers a line of DM Choice natural potassium blocker type that can be used to decrease the bitterness and metallic off-notes often associated with potassium salts.

Click here to view a video with David Michael.

http://www.dmflavors.com