Food & Beverage

A new heat-stable whey protein concentrate enables manufacturers to formulate with higher protein content while still maintaining desirable product texture. 

Blue Diamond Almonds Global Ingredients Division is getting into the functional ingredients space with the launch of its new almond protein powder.

The ingredient, marketed under the trade name PreticX in North America and promoted for gut health for the general population, is now considered safe to include in food and drinks such as bakery and dairy products, fruit jelly, chocolate, and soy drinks.

Starch suppliers introduced their latest clean-label starches at July’s Institute of Food Technologists’ Annual Meeting and Food Expo.

BungeMaxx sunflower lecithin offers many benefits to food and drink makers, including emulsification, crystallization control, and more, the company says.

Rhovanil US Nat serves as a drop-in 1:1 replacement for artificial vanillin, without any off notes, the company says.

Even as pea protein's popularity grows, challenges remain in terms of reducing its off notes in food and beverage products.

The dairy market continues to shift as consumers worldwide seek non-dairy and clean-label alternatives.

Why is fiber testing so challenging? One reason is the sheer gamut of dietary fiber types on the market.

Flavor firms discuss some of the challenges they face when sourcing certain natural, clean-label flavors.

A review of existing data suggests that a balanced diet, rather than long-term restriction of carbohydrates or any other single nutrient, maintains a diverse population of intestinal flora and improves metabolic imbalance in patients with RA.

At IFT 2018, Ardent Mills described how it is working with its farmers and customers to grow the supply of specialty grains and to help ensure that these grains will find a home in the end market.

In a review of 68 existing studies, researchers found that weight reduction, in particular, can help to reduce the progression of osteoarthritis symptoms. They also found that lipid-modifying diets may contribute to reduced symptoms, though the evidence for that outcome was more sparse.

Adding to an already large amount of research on prebiotic fibers, Hungarian researchers just completed a study on prebiotic use in children ages 3 to 6.

Read about suppliers’ latest advancements for high-protein nutrition bars, meat alternatives, and more.

Innovation in the fiber market is alive and kicking again now that FDA has accepted citizen petitions to classify inulin and other non-digestible carbohydrates as legal dietary fibers.

At IFT 2018, flavor firms talk about the rise of floral flavors, plus the marriage of sweet and spicy, and more.

With more suppliers launching Reb M ingredients, stevia companies at July’s Institute of Food Technologists’ Annual Meeting and Food Expo in Chicago spoke about ongoing efforts to commercialize and scale up supply.

Pea ingredients supplier Cosucra discussed pea’s promising future as a specialty plant protein, as well as challenges in scaling up supply, at IFT 2018.

Matco Foods, a Pakistan-based rice exporter, has partnered with distributor Ciranda Inc. (Hudson, WI) to sell the company’s organic brown rice syrup and organic clarified brown rice syrup in the U.S.

Stratas Foods LLC (Memphis, TN), a supplier of fats and oils, mayonnaise, dressings, and sauces, highlighted its new Superb Select 1020 shortening ingredient at the Institute of Food Technologists Annual Meeting and Food Expo in Chicago.

Conventional energy drinks, snacks, and supplements remain popular, but “cleaner,” “more natural” versions are occupying a greater portion of new product launches.

To be classified as non-GMO, the enzymes must meet three criteria, the company says.

In their main analysis, researchers found no significant cognitive benefits in Norwegian preschool students fed a fatty fish lunch versus a non-fish meat lunch for 16 weeks; however, they detected slight benefits in a sub-analysis adjusted for dietary compliance.

Layn Corp. (Newport Beach, CA) will introduce new stevia- and monk fruit-based sweetening solutions at next week’s Institute of Food Technologists Annual Meeting and Food Expo in Chicago that are tailored to specific food and beverage applications for maximum effectiveness.