Organic batters, breadings and crumbs from Hydroblend, Inc., are available in single- or multi-step coating systems, from pre-dusts to batters and a variety of bread crumbs. All crumbs are made from home-style bread, and all products provide texture and flavor and have good adhesion. The company has a superior rating from the American Institute of Baking, and offers kosher and halal certifications, plus organic certification.
Visit www.hydroblendinc.com
Rice starch from A&B Ingredients, Remyline AX-FG-P, can reduce fat uptake in tortilla chips by up to 50%. When used at a level of 2% to 5%, it replaces part of the corn flour and reduces breakage, improves machinability during processing, and can increase chip crispness.
Visit www.abingredients.com
Plant sterols from ADM, CardioAid™, are effective in blocking cholesterol absorption. The line is affirmed GRAS for a wide range of categories, and can be formulated into many food and beverages, including dairy products, baked goods, nutrition bars and beverages, and dressings and spreads.
Visit www.admworld.com
Palm oil from The American Palm Oil Council provides a source of beta carotene and vitamin E, and replaces trans fatty acids in a variety of applications, including shortening, margarine, confections and baked goods.
Visit www.americanpalmoil.com
Chicken pot-pie filling from Burke Corporation is part of the MagniFoods® line of fully cooked chicken. The product includes white chicken breast meat, chicken gravy, potatoes, carrots, celery, onions and peas in boil-in-bag packages for quick heating and mess-free preparation.
Visit www.burkecorp.com
McClancy Seasoning partners with food companies to formulate, develop and co-pack spice blends for prepared foods. McClancy specializes in delivering complex formulations of spices, flavorings, food additives and functional ingredients to provide a total solution in the form of blends, sauces, gravies or marinades.
Visit www.mcclancy.com
Natural marine and vegetable oils from Arista Industries are suitable for use in specialty butters, fruit oils, prepared foods and functional foods.
Visit www.aristaindustries.com
A line of amylopectin potato starches from Avebe, Eliane™, helps produce coated nuts with high expansion, a soft yet crispy texture, clean flavor profile and smooth, uniform appearance.
Visit www.avebe.com
Food bases from Eatem Foods contain premium natural ingredients, and are qualified for products marketed as “all natural.” The organic bases provide flavor for sauces, soups and entrées.
Visit www.eatemfoods.com
Cultures from Chr. Hansen allow manufacturers to produce low- or no-fat yogurts while maintaining creaminess. Several of six new cultures contain probiotic strains BB-12® and LA-5®.
Visit www.chr-hansen.com
New flavors from Mission Flavors are designed for sauces, dressings and marinades. They include Natural Chimichurri, Natural Roasted Paprika, Natural Thai Basil and Natural Tamarind.
Visit www.missionflavors.com
G4 amylase from Danisco A/S, Grindamyl™ Power- Fresh, extends bread and tortilla shelf life. The enzyme improves strength and flexibility of the finished product, and reduces crumbliness of white and whole-grain breads.
Visit www.danisco.com
N/A strawberry shortcake flavor from Flavor Dynamics imparts sweet strawberry notes with a warm cinnamon shortcake background. This heat- and freeze/thaw-stable liquid product is suited for desserts, cheesecakes, ice cream, preserves, dessert toppings and baked goods.
Visit www.flavordynamics.com
A fat replacer from Gum Technology, Coyote Brand Stabilizer Dairy Fat Replacer, creates a creamy mouthfeel in low-fat and nonfat dairy products. The product sets cold, provides good suspension and aeration, and binds moisture to reduce syneresis.
Visit www.gumtech.com
Free-flowing chicken broth powders from International Dehydrated Foods, Inc., disperse instantly in warm, cold or tepid water. The powders offer savory taste and umami notes for a range of applications, including soups, sauces, stuffing mixes, dips and more.
Visit www.idf.com
A line of fruit flavors from Robertet, Taste of Southeast Asia, offers 17 flavors, including mangosteen, persimmon, lychee and star fruit. The all-natural and water- soluble liquid flavors are suitable for a range of applications.
Call 732/981-8300
A stabilizer from TIC Gums, TIC Pretested® Dairyblend MB- 2, builds mouthfeel and provides suspension in dairy beverages, especially in low-fat and lowsugar formulas. It is designed to withstand the stresses of UHT processing.
Visit www.ticgums.com
Prebiotic fibers from Orafti, Beneo™ and Beneo Synergy 1, offer “invisible” fiber enrichment, improved mouthfeel and enhanced gastrointestinal health. Synergy 1 promotes calcium absorption, increasing bone mineral density.
Visit www.orafti.com
Carrageenan from P.L. Thomas & Co., Ceambloom™, is a natural vegetarian replacement for gelatin. Suitable for beverages, glazes, gummies and water-based desserts, it controls syneresis and gels without refrigeration.
Visit www.plthomas.com
Raspberry flavor from Treatt USA, Raspberry Treattarome™ 9845, is wholly distilled from fresh raspberries and provides a fresh-raspberry front end, with some seedy notes and a fruity, slightly jammy finish.
Visit www.treatt.com
A line of all-natural infused oils from SpringThyme Oils have no trans fats, and exhibit good stability and microbiological purity. They are available in several flavors, including basil, thyme, garlic and chile, and are suitable for dressings, dips, soups and marinades, or as table-top dipping oils.
Visit www.springthyme.com
Fresh-frozen IQF herbs from SupHerb Farms are de-stemmed and cut to size within a few hours of harvest. They have no preservatives, additives or sulfites, and can replace fresh herbs in most applications.
Visit www.supherbfarms.com
Eleven varieties of pepper flavor ingredients from TABASCO® Brand Industrial Ingredients add zest to comfort foods. The well-known flavor profile comes in a variety of convenient forms, such as liquid, powder and pulp to fit most food-processing environments.
Visit www.tabascoingredients.com
Soluble fiber from National Starch Food Innovation, Nutriose, is a clear, low-viscosity ingredient for beverages. The prebiotic fiber has good flow-ability and low hygroscopicity, tolerates heat treatment and pasteurization, and works over wide pH and storage-temperature ranges.
Visit www.foodinnovation.com
Consumer taste tests designed by 21st Sensory can evaluate gourmet entrées. Prescreened consumers matching a specific demographic provide vital information about your product and how it compares to similar offerings in the marketplace.
Visit www.21stsensory.com
Oat fiber from VDF Future-Ceuticals, Nutrim™ Oat Bran, features 10% oat beta-glucan soluble fiber. The all-natural ingredient offers a formulation-friendly way to incorporate oat fiber into soups, sauces, beverages, bars and other applications.
Visit www.futureceuticals.com
