Through a new, patented approach, Land O’Lakes Ingredient Solutions introduced calcium-fortified cheese powders, enabling food developers to add great cheese flavor and significant levels of calcium to wet and dry ingredient systems without the chalky mouthfeel often associated with calcium fortification.
For food manufacturers concerned about ingredient costs pushed to the
max, TIC Gums has introduced a next-generation emulsifier, TIC
Pretested Saladizer Max, that can replace more expensive propylene
glycol alginate (PGA) in a variety of applications.
National Starch Food Innovation introduced ULTRA-TEX SR, a new premium
waxy maize-based starch that is ideal for instant food preparations
subjected to extreme processing conditions.
Consumers’ recent concern for Diacetyl free food has had Bell Flavors
and Fragrances’ flavor department developing butter flavors that still
deliver the fatty, creamy, mouth feel butter flavor.
Consumers are clamoring for new, authentic ethnic flavorings and
Wixon Inc. offers food producers higher-end seasonings that reflect
consumers’ increasingly sophisticated taste buds.
Fat mimetics are commonly used in the manufacture of low-fat and
fat-free ice creams. However, fat mimetics can affect the flavor and
texture characteristics of ice cream, leading to decreased
acceptability by consumers.
Advanced Food Systems announced new ReadiCream and Milk Plus ingredient
systems that replace some or all of heavy cream, half & half, milk,
and other dairy/non-dairy ingredients, simply and easily, in food
product formulations.
