Food Puduct Design - Spotlight

Sour lime powder extract from Artiste Flavor/Essence is produced from selected fruits of Citrus aurantifolia. The company recommends this natural, water-soluble and GMOfree extract for use in beverages, sauces and dressings. 

Visit www.artisteflavoressence.com 

Shelf-stable meat and meat-like flavors from Blue Mountain Flavors are certified kosher and halal. Flavors include roast beef, steak, grilled chicken, fried chicken, bacon and roast pork.

Canola oil’s healthy fatty-acid profile delivers the lowest saturated-fat level of all vegetable oils. Standard canola oil works well for cooking, in marinades and as a salad oil. High stability canola oil is the choice for highheat cooking, deep frying and shelfstable applications. For more information or a list of suppliers, contact the Canola Council of Canada.

Call 866/479-0853 

A line of dairy flavors from Chr. Hansen are designed for organic applications. Made from real milk, cream and cheese, the flavors include butter, cheese, cream, ethnic, fermented and Italian profiles for use in processed cheese, sauces, dips, snacks and dressings.

Rice starches from A&B Ingredients emulsify oil and broth without imparting off-flavors to natural soups. The starches also prevent syneresis, generate a clean label, impart creaminess and withstand multiple freeze/thaw cycles.

Caramel colors from D.D. Williamson include a sucrose-based caramel color for use in 100% organic soups and sauces, and organic caramelized-rice syrup for enhanced visual appeal in sauces and dressings.

The flavor enhancer Maxarome® Select from DSM Food Specialties, Savoury Ingredients, is a taste-neutral addition to the company’s 5' nucleotide yeast extract line. It enhances flavor in a range of products and can help replace MSG or reduce salt in products.

Natural pepperoni flavor from Flavor Dynamics imparts the sausage’s spicy and savory notes in an oil-soluble, heat- and shelf-stable, liquid form for frozen foods, snack blends and other savory applications.

Extruded snack pellets, Sunlite® from J.R. Short Milling Co., are made from whole-grain products in a variety of shapes, sizes, colors and flavors. They are typically processed by frying or air popping.

A cold-soluble drink stabilizer, Coyote Brand Stabilizer XAK-0715 from Gum Technology Corporation, keeps ingredients in suspension without affecting the flavor of products, including powdered vitamin and protein drinks.

Organic canola oil from Nexcel Natural Ingredients contains the lowest level of saturated fatty acids of any vegetable oil. The expellerpressed oil also has high oleic-acid and omega-3 contents.

Crystalline maltitol, Maltisorb® from Roquette Frères, can replace sucrose directly in no-sugar-added foods, such as chewing gum, chocolate and bakery products, without modifications to process or formula.

New cherry flavors from Robertet Flavors, Inc. include black cherry, maraschino cherry, morello cherry, sour cherry and wild cherry. The natural, liquid, water-soluble flavors are suitable for beverages, confections, syrups, ice cream, yogurt and more.

Call 732/981-8300

Functional wheat flours in the Homecraft™ line from National Starch Food Innovation include three flours that offer improved freeze/thaw stability, decreased sensitivity to processing, and improved cold-water thickening over native flours.

Custom flavor development from McClancy Seasoning Co. helps developers create gourmet sauces— from hollandaise and barbecue to pesto and béarnaise—while ensuring the ability to reproduce the flavor efficiently and consistently every time.

For batters and fillings for fried foods, Pretested® Ticaloid® MP from TIC Gums, Inc. controls syneresis, exhibits good water binding in nonheated systems and exhibits gelling properties when the finished product is heated. This results in reduced oil pickup during deep frying, and a more-consistent filling texture.

Medium-chain triglycerides, Neobee® from Stepan Company, act as building blocks for structured lipids tailored to replace lesshealthy fats and enhance product aesthetics in bakery and snack-food formulations.

Frozen GardenFrost Purées from Gilroy Foods are made with Softfrozen™ technology that locks in flavor and renders them usable straight from the freezer. They contain no acids or preservatives, and work in applications that call for fresh, frozen, dehydrated or otherwise processed vegetables.

A formulation solution set from Tate & Lyle, Coated Snack Create™ 700, helps product designers develop dual-textured snacks with light, crispy shells and soft interiors. The snack coating is compatible with a variety of flavors and is made with Splenda® sucralose, providing bake-stable sweetness without sugar.

An omega-3 powder, SuperCoat Omega-3™ from The Wright Group, uses Smart™ microencapsulation technology to provide a tasteless, odorless, ready-to-use functional dry powder for a range of bakery products and functional foods.

An omega-3 ingredient, Meg-3® from Ocean Nutrition Canada Limited, has been improved to include a DHA to EPA ratio of 5:1. The fish-oil ingredient is microencapsulated to lock out the smell and taste of fish, while still providing the health benefits of fish in a wide range of foods.

Natural flavors from Wixon, Magnifique ™ Flavor Technologies, reduce metallic aftertastes and soften saltiness. Magnifique Mimic reduces the metallic character of potassium chloride, while Magnifique Salt Away reduces salt perception in systems requiring high levels of salt for extended shelf life.

Descriptive sensory panels from 21st Sensory specialize in gold-standard evaluations, shelf-life studies, product matching and formulation guidance. Quick, accurate turnaround and in-depth data analysis answer questions and help improve a product’s odds for success.

Conventional and certified-organic salt replacers from Savoury Systems International can be used alone or in conjunction with potassium chloride to reduce sodium in formulations while maintaining flavor profile.

Powdered beverage flavors from Mission Flavors are designed for use in powdered coffee drinks and blended ice beverages. Flavors include crème brulee, raspberry liquor, dulce de leche, tres leches and many more.

Pomegranate powder from Van Drunen Farms eliminates the mess and difficulty of handling the fruit, and captures pomegranate’s sweettart taste in a free-flowing, easily dispersible, shelf-stable powder that is ready to add to drink, dessert and bakery formulations.

Visit www.vandrunenfarms.com