ADM unveiled several prototypes that demonstrate the versatility of their ingredient portfolio. A gluten-free brownie contained sorghum flour and VegeFull™ bean powder in place of wheat flour, and a combination of DeZaan™ cocoa and Ambrosia® chocolate. Nacho chips made with NuSun® sunflower frying oil and VegeFull were accompanied by cheese sauce featuring interesterified soybean oil and NutriSoy® isolated soy protein. A piña colada meal-replacement beverage included CardioAid™ plant sterols, Fibersol®-2 dietary soluble fiber, Novasoy® soy isoflavones and NutriSoy isolated soy protein.
Ajinomoto Food Ingredients demonstrated SaltAnswer™, a sodium-reduction system, in potato chips and chicken broth. Attendees also sampled marinated salmon, chicken and tofu made with Ajimate™ S-AX, a kokumi and umami flavor system. Beverage offerings included reduced-sugar lemonade made with the company’s aspartame, and grape cranberry juice cocktail with AmealPeptide® for blood pressure control.
Beneo Inc. featured fiber-enriched granola clusters made with Orafti® L90 oligofructose fiber syrup; gluten-free cookies made with Remyflo whole grain brown rice flour and oligofructose; and an energy beverage featuring Palatinose™ isomaltulose.
BI Nutraceuticals showcased Panax Ginseng extract in a beverage. The extract recently achieved self-affirmed GRAS status. Panax ginseng has been shown to rejuvenate the body after illness or prolonged stress, and also acts as a healthy, natural stimulant, making it suited for use in energy and sports drinks.
Bioenergy Life Science, Inc. offered three Ribose-infused product offerings: Ribo Morning Toaster Fruit Tarts, Ribo Charger Creamer and Gabe’s Ribo Energy Gel Shots. Bioenergy Ribose stimulates the synthesis of adenosine triphosphate (ATP), the essential energy compound found in every cell in the body.
Briess Malt & Ingredients Co. introduced Briess® roasted potato flour, which can be used to partially replace standard potato flour in formulations for added flavor and color. In extruded snacks, the potato flour increases expansion, and it can also be used to thicken and enhance the flavor of soups, gravies, sauces, seasoning mixes, dry blends, meat mixes and baked goods.
Butter Buds Food Ingredients introduced a new concentrated flavor, Butter Buds – Bacon™, in a dip, as well as chili. This natural alternative to real bacon provides authentic bacon flavor without the use of meat. It is suited for use in any application that can be enhanced by the addition of real bacon flavor, including vegetarian and kosher parve formulations.
