A line of edible bean products from ADM, VegeFull™, offers a convenient, cost-effective solution for packing a nutritional punch into food applications. VegeFull products include whole cooked beans, ground cooked bean pieces, noodles, grits and powders in pinto, black, small red, navy beans and chickpea varieties.
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Fresh O’Fish™ flavoring systems from Advanced Food Systems, Inc. minimize fishy off flavors and enhance flavor of shellfish and fish, including seasonal types such as tilapia and catfish. They can be used in static soak, tumbling and injection applications, and have a clean label and low use level.
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A white paper from American Egg Board discusses formulating comfort foods with egg products. Used as ingredients, egg products are economical in terms of price and value to the formulator and in terms of total calorie count they add to a formulation.
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Low-linolenic soybean oils from Asoyia, Ultra, are trans-fat-free and provide stability and neutral flavor. The certified-natural oils can be used in products calling for natural labeling.
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Powder extracts for beverages from BI Nutraceuticals include açaí, acerola, blueberry, eleuthero, gingko, ginseng, goji berry, grape seed, guarana and yerba maté.
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A malt-extract substitute from Briess Malt & Ingredients Co., BriesSweet™ White Sorghum Syrup, makes it possible to brown gluten-free foods like cereal, crackers and baked goods. The all-natural, gluten-free ingredient is made from the grain, not the cane, of the sorghum plant and contains the same reducing sugars and amino acids needed to promote browning as malt extract.
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RighT products Bunge Oils can reduce the sum of trans and saturated fat by over 30%. Vream RighT all-purpose shortening, Vreamay RighT cake and icing shortening, and Victor RighT margarine for cakes and icings are drop-in replacements in most formulas.
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California Dried Plum Board remind manufacturers that dried plums add texture and flavor to underutilized protein cuts and lesser grades. Dried plum ingredients have natural water-binding abilities, help control purge, and contain natural antioxidants that extend shelf life while suppressing growth of various pathogens.
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A high-intensity sweetener from Corn Products International, Enliten®, is a naturally based, low-calorie sweetener obtained from stevia leaves. It is purified to over 95% of rebaudioside A and is approximately 300 times sweeter than sugar. It naturally sweetens foods and beverages without adding calories, and is noncariogenic, highly soluble, and stable under heat and acidic conditions.
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Flavor modifiers from David Michael & Co., DM Flavor Sensations™, can help manufacturers achieve more flavorful and, often, healthier products. All of the flavor modifiers can be customized to provide maximum performance for specific applications.
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Poulet Classique flavor concentrate from Eatem Foods Company has rich, fatty notes of browned chicken and vegetables that add deep background nuances to entrées, pot pies and casseroles. Usage rate is 2% to 3%.
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Flaxseed flour from Enreco, Sterling Choice™, is gluten-free and provides omega-3s, dietary fiber, protein and antioxidants. The flour is suitable for bakery, cereal, pizza, pasta and breading products.
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Natural Sun Dried Tomato Flavor from Flavor Dynamics, Inc., a powdered, water-dispersible product, imparts sweet, ripe tomato notes with overtones of Mediterranean spices and a touch of heat. This heat- and freeze/thaw-stable flavor complements a variety of savory applications: dry rubs, sauces, microwavable and retort dishes, snack foods, and more.
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