Alissa Marrapodi

Formulating Foods explores the latest health and nutrition news and research—as well as the latest ingredient and food application innovations—to determine what consumers want (and need) from the food and beverage products they consume, and how industry can make it happen. Managing Editor Alissa Marrapodi keeps tabs on the pressing issues affecting consumers’ health and provides insight to guide food product designers to successful product formulations.

Companies Leverage Technology to Meet Demands
- Blog

As consumers  lean toward sustainable and healthy products, the food and beverage industry is shifting and creating new ways to meet the demands.

Whether ensuring food safety, improving sustainability efforts or helping food product designers to manage costs and effectively utilize ingredients and technologies, food and beverages companies are leveraging technology and taking steps to promote product quality and innovation.

Pure Circle received the World Dairy Innovation Award for Best Environmental Sustainability Initiative from FoodBev Media, which recognized the company’s pioneering work integrating sustainable practices into every stage of its vertical stevia supply chain. The company was presented with the award during the gala dinner at the 8th Global Dairy Congress in Istanbul in June.

The World Dairy Innovation Awards was also fruitful for Arla Food Ingredients, which received two awards—Best Diary Ingredient and Best Manufacturing or Processioning Innovation. Arla won the first award for its protein solution that creates an ice cream from skyr, the popular sour milk product. The second award was given to Arla’s Nutrilac Fast Ripe concept, which reduces the amount of time cheese needs to ripen.

And as resources for food and beverage manufacturers, Ingredion Incorporated launched both an online calculator in May for the confectionery market and a technical booklet earlier this month on emulsion science. The confectionery calculator shows cost savings when reducing or replacing gelatin with Ingredion’s starch solution. Replacing gelatin with the solution helps maintain a chewy texture and gloss appearance in foods, while cutting down on the costs of raw materials and could possibly reach consumers who follow vegetarian, kosher or Halal diets if gelatin is replaced.

The technical booklet, “Beverage Emulsion Science 101" was designed with various levels of expertise in mind, and presents the fundamentals of emulsions, compares types of emulsifiers and features novel emulsification solutions.

To improve sustainability efforts, Unilever and FeyeCon have shared intellectual property rights to allow Unilever to re-launch its Becel/Flora products—such as butter, cream and margarine—using FeyeCon’s Coolblending technology. FeyeCon specializes in CO2 innovations, and the technology will allow Unilever to reduce its carbon dioxide footprint when making products, which is a company goal.

Aker BioMarine formally joined the GOED (Global Organization for EPA and DHA) Coalition at the steering committee level to help increase sales in the omega-3 market The coalition was formed to develop and execute an integrated consumer education, awareness and advocacy strategy, including a range of best-practice consumer engagement efforts to support consumer demand and strengthen the omega-3 category.

Food and beverage formulators are facing more challenges when creating new products as consumer interest in health and wellness grows. To tackle these challenges, Ashland Specialty Ingredients launched a new website to allow formulators to quickly find solutions and ask experts for help about Ashland’s key applications and products.

Microbac Laboratories, Inc., adopted Invisible Sentinel Inc.’s Veriflow to detect bacterial pathogens in food. The company adopted the technology after a period of tests on different foods and environmental surfaces at various Microbac labs confirmed the product’s reliability. Veriflow’s food testing line consists of products that can detect Salmonella, Listeria, Campylobacter, Listeria monocytogenes and Brettanomyces


comments powered by Disqus