Global Food Ingredients Review 2014 (above)

1
,
Tate and Lyle
introduced the
Claria
functional cleaning label starch
, a line designed to provide manufacturers with modified edible starch-like features while providing additional benefits such as purity and cleaning labels. According to the
,
Claria's functional cleaning label starch enables manufacturers to meet the growing demand for simpler ingredient lists. This trend is supported by data from
Innova Market Insights
, which has positioned
nearly
25% of new products launched globally in
in 2013
as label-friendly.
Clariam
that functional cleaning label starch outs trumps other clean label starch because it meets consumer expectations for taste, texture and appearance. Internal color and sensory tests have shown that the
CLARIA
series has very neutral flavor characteristics and colors compared to modified starch.


Givaudan
, a global fragrance company, has launched a new generation of seasonings
TasteSolutions Richness
, which is designed to reinforce the concept of ready-to-eat meals, snacks and catering services. This new technology, which benefits the food industry, is a complex mix of flavors and aromas that work together to give consumers a true flavor experience and provide multiple layers of flavor beyond the traditional ingredients of snacks and ready-to-eat meals.3
,
Glanbia Nutritions
announced a major breakthrough in gluten-free oats
OatPure
in gluten-free purity. Certified to exceed industry standards with 10 parts per million (
ppm
),
OatPure
Oats is produced using Columbia's latest state-of-the-art
-
food grade grinder in Polly, Ireland, ensuring traceability and purity of gluten-free oats.





launched a range of new natural colors under the
Pure-S
brand. These innovative new natural pigments make it possible to use some of nature's brightest plant hues. After two years of research,
Sensient
's global team of scientists from research and development centers in Germany, Italy and the United States has developed a unique set of new technologies for purification of natural pigment extracts from plants.
Sensient
's new
Pure-S Naturals
is an important development for food brands, allowing them to get a bright candy effect without the need for synthetic or non-Jewish certified natural colors.
, Swiss company
Jungbunzlauer
obtained a European patent for a cost-effective approach to reducing acrylamide levels in sugary foods such as French fries, chips and breakfast cereals.
CITROMA
a registered trademark of a dedicated inorgeline salt in the European Union and Switzerland that can be used to deal with acrylamide. It is generally recognized as safe (
GRAS
) in the United States and euclaimed sodium citrate (
E331
), a common acidity regulator. The
CITROMA
for reducing acrylamide has been optimized for a pleasant slightly acidic taste with rapid dispersion, good solubility (
180g/L
) and strong thermal stability.6
,
Arla
Food Ingredients has developed a new generation of

reorganizationmethods that enable dairy companies to produce high-quality special cheeses without fresh milk. This approach is based on
Nutrilac
functional milk protein, water and fat
-
usually milk fat or dehydrated milk fat (
AMF
), providing an opportunity for dairy companies to create recombined white, re-made cream cheeses. They can use existing re-production lines without producing whey lateral flow, maximizing output and reducing waste.7
, when consumers pick up a packaged doughnut, they look at the shelf life of the food, which is a key factor in whether consumers buy the product.
a survey by
Corbion Caravan,
90%
consumers value the shelf life of their food.
Fresh Sweet 275
is a new enzyme solution developed by
Corbion Caravan
that adds freshness to the food while enhancing flavor and texture, extending shelf life and reducing waste.
the successful application of
's leading antimicrobial technology has been demonstrated,
Ultra Fresh Sweet
based on this.

Archer Daniels Midland Company
, or
ADM
, has launched
D11LA
, a fat-reducing cocoa powder inspired by traditional British chocolate flavours, which has recently been used in
de Zaan
chocolate collections. Tizan
was
in
dark chocolate market when
D11EB and D11SQ chocolate powders were introduced. Now, consumers are hoping to eat milk chocolate-flavored products with a little caramel flavor (from breadcrumbs), prompting Thezen's research and development team to develop
D11LA
, a unique chocolate powder that combines caramel milk to give consumers a mellow, creamy British milk chocolate flavor.
,
Galactic
recently launched a derivative version of meat, poultry, seafood, sauces, salad dressings, and ready-to-eat pre-made food cleaning label solutions. Linking natural ingredients to healthy eating, the trend towards clean labelling has been fully supported by consumers who want a healthier diet, and the food industry is bound to accept the change. To help customers solve this new challenge,
Galaxy
increased the number of existing label-friendly solutions.
addition to the
Galimax Flavor K-65
and
KV-65
products, which add three new references based on acetic acid buffers:
Galimax Flavor V-50, VK-50
, and
V-100
powder.10
, DuPont launched the
Holdbac Protective
strain expansion series, which aims to ensure the original flavor of the product while addressing microbial contamination in mild acidic environments in cheese and fresh yogurt production. Until now, it was just a manufacturer's dream, but today DuPont has embraced the challenge market-oriented and turned it into a reality.
Holdbac YM-XP Protective
provides the best protection against yeast and mold growth, especially under mildly acidic
pH conditions common to cheese and mild
yogurt. This is a huge step forward in eliminating food corruption and waste, both in the production process and in the retail and consumer environments. Complex steps in the processing and handling of cheese, such as separation, salting (salt mixing) or salting, maturation, spacing or breaking at non-refrigerated temperatures, and partial packaging, increase the risk of cross contamination 11
, ingredient specialist
Wi ld
) expands the range of pigments and now offers a color-intense color system for the preparation of confectionery products: the
Rainbow Range
) concentrates and extracts are now available in red, orange, yellow, blue, green and purple.
Wild
has successfully used extraction techniques to process spirulina, extract chloroelin from it, and create a wider range of green hues by combining serum dyes. All colors can be used for food coloring to meet the growing consumer demand for clean labeled products made from natural ingredients.12
, Denmark's Ara Foods Ingredients company recently introduced a new ingredient concept that makes it easier to produce a delicious, healthy, environmentally friendly Greek yogurt smoothie rich in protein and real fruit.
Nutrilac YO-8075
is a natural whey protein extracted from milk. It allows manufacturers to produce protein content of up to
7.5%
, a fat-free smoothie containing
50%
Greek yogurt and
50%
fruit under existing equipment conditions.13
,
Doehler
's new portfolio of natural herbs
and
spice extracts and natural flower flavors meets the rapidly growing demand for plant fragrances in the food and beverage industry. Their products range from strawberry-roll-flavored
Prosecco
(Pusico wine) to a spirited soft drink with a wonderful rosemary flavor. The
Doehler
collection also includes a selection of natural flower flavors such as roses, violets, lavender, lotus and hibiscus. In many cultures, flowers are a symbol of beauty, nature and health. In the past, only the cosmetics, perfume and pharmaceutical industries knew better how to use these features for emotional positioning of products.