September 11-15, 2017
Category: Ingredients

Formulating Future-Forward Functionality

The Institute of Food Technologists (IFT) brought its annual expo to Chicago last month, showcasing more than 1,000 companies offering a wide spectrum of ingredient solutions, from sweeteners and flavors to colors. As has been the trend with recent additions, there was a definite shift toward natural, functional and health-oriented ingredients. Here’s a snapshot of some of those offerings.

Natural Colors
DSM’s broad coloration product line features an assortment of carotenoids from natural-sourced CaroCare produced through fermentation to nature-identical beta-carotene, canthaxanthin and apocarotenol— all in a variety of forms and delivery systems, either used singly or mixed to reproduce a virtually unlimited number of color tones. DSM’s carotenoids are produced under GMP conditions, are safe and regulated as GRAS for fortification. They are stable to heat, light and pH, and deliver nutritional advantages while providing a clean label for products.

Meanwhile, Chr. Hansen showcased its own line of natural colors, FruitMax. According to the company, FruitMax colors are naturally sourced, stable and preservative free. Additionally, they’ve been created with minimal processing and have wide regulatory approval and acceptance globally. Also, the company points out that on U.S. products FruitMax ingredients can be labeled as “fruit and/or vegetable juice for color.” Solutions include FruitMax Mango WS in warm yellow, FruitMax Peach

WSS in peach color, FruitMax Pomegranate WS in bright red violet, FruitMax Date WS in warm brown and many others.
Also on the color front, ROHA announced that it has launched a rebranding initiative—in conjunction with a corporate reorganization—designed to streamline service and position the company for future growth. The organization places six divisions under the ROHA umbrella, including established brands, Idacol, Natracol and Simpsons, as well as new brands, Adora, Essenzia and Futurals. The reorganization, ROHA says, enables global customers that manufacture products in multiple industries and/or countries to streamline their supply chain operations by using a single source for a variety of color additive needs. Rounding out color innovations, Sethness provided a comparison chart demonstrating the relative color strength of five of its caramel colors. Color strength, the company explained, is quantified by a measurement called Tinctorial Power, K0.560. The higher the Tinctorial Power, K0.560, the darker the caramel color. Offerings range from the pale, yellowish YT25 with a Tinctorial Power, K0.560 of 0.025 to the dark brown DS400 with a Tinctorial Power, K0.560 of 0.405.

On the Horizon
Not content to merely respond to consumer trends, the team at Sensient Flavors has identified at least three flavor concepts that are emerging and are likely to be major trends in the near future. The first is blue honeysuckle berry, treasured in Russia for a flavor that’s described as somewhere at the intersection of a blueberry, blackberry and honeysuckle. It’s packed with antioxidants, Sensient says, rivaling other superfruits like blueberries, goji and açai. The second is dandelion honey, made, of course, from the nectar of a dandelion. It’s known to be quite sweet. Finally, there is the relatively unknown pawpaw. The pawpaw tree produces the largest edible fruit indigenous to the U.S., known for its creamy flesh and sweet tropical flavor described as a cross between a mango and a banana.

Fueling Performance
For sports nutrition applications, Wild Flavors offers RPM Factors, a clinically tested milk peptide that, it says, is easily incorporated into beverages with minimal impact on taste. Wild’s studies have shown that RMP Factors can be applied to aid recovery and resistance, decreasing recovery time and improving resistance strength. It also enables the user to improve times and boost intensity during workouts and promotes larger and leaner muscle mass, the company says.

A Different Taste for Stevia
Already known for its Splenda sucralose and, more recently, Purefruit monk fruit extract, Tate & Lyle now has its own stevia-based sweetener to add to the mix, Tasteva. The company says Tasteva offers a cleaner taste than some other stevia-derived sweeteners on the market and maintains its sweetness and flavor without bitter notes often found in such sweeteners. It’s achieved the GRAS designation (Generally Recognized as Safe) and labels as stevia extract or steviol glycosides. Additionally, it’s designed to synergize with both fructose and sucrose.

New Functions
Hormel isn’t often thought of for its beverage ingredients, but its Hormel Specialty Products unit is out to change that with the launch of its Fuxions line of functional ingredients designed to address challenges like cost, stability and marketability for beverages containing components like resveratrol, CoQ10, lutein, lycopene, beta carotene and other ingredients. 

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