Peazazz C is the company’s newest pea protein that has a smooth, grit-free texture in ready-to-drink beverages.
Merit Functional Foods (Winnipeg, MB, Canada) will show off its latest pea protein ingredient, Peazazz C, at the SupplySide West trade show, taking place October 31 to November 4, 2022, in Las Vegas (Booth #2920). Peazazz C is the company’s newest pea protein that has a smooth, grit-free texture in ready-to-drink beverages, without chalkiness, the firm says.
Peazazz C is made with Merit’s membrane filtration technology. This enables the ingredient to deliver “a unique combination of high solubility and low viscosity that enables a creamy texture that has traditionally been associated with dairy,” the firm’s press release states. It also offers up to 88% protein, a neutral flavor profile, and four times less sodium than standard pea proteins, the firm says. The ingredient is also available in a certified-organic version.
At the show, the company will distribute samples of a ready-to-drink plant-based milk made with Peazazz C. “Beverage makers likely know the complaint from consumers: products made with plant-based protein ingredients are often chalky with a gritty texture, resulting in sedimentation at the bottom of the bottle,” added Ryan Bracken, Merit’s co-CEO, in the press release. “Peazazz C is the solution to this common issue, with a unique combination of high solubility and low viscosity that equates to the smooth, silky textures that have defined dairy-based beverages for ages.”
Cracking the code: Advancements in calcium absorption and nutritional understanding
July 23rd 2024Recent research conducted by ILSI U.S. and Canada – a global, nonprofit federation dedicated to advancing precompetitive research in the food, nutrition and health realms – and partially funded by Balchem, has shed light on how to improve predictions of Ca bioavailability across different food matrices.
Innophos launches phosphate blend that increases efficiency of brine pickup for poultry
July 12th 2024According to the company, when used in poultry, OptiBind can help processors increase brine pickup by 19% compared to sodium tripolyphosphate to increase their products’ juiciness and flavor, as well as ensure higher cook yield after storage.