Milling & Baking News - July 17, 2007 - 38

Food Ingredient
Ingredient
NewsSolutions

'Clean label' starches

A new brochure from National
Starch Food Innovation explains
how Novation Prima functional native food starches may expand options
by providing exceptional freeze-thaw
and shelf life stability in wholesome,
natural convenience foods. These
starches provide clean flavor release
and enable food processors to simplify
ingredient listings to achieve a "clean
label." The native starches provide
benefits by preventing syneresis, gelling and graininess. The starches are
especially effective in frozen foods,
refrigerated foods, products requiring
a long shelf life, fruit preparations and
other items with critical storage stability requirements as well as food products subjected to temperature variations. Phone (800) 797-4992; Internet
www.foodinnovation.com
Improved tortilla bases

Because of the growing popularity of tortillas as sandwich carriers,
Caravan Ingredients has developed
Strong Tortilla base. It overcomes
the two major obstacles in mass-produced wraps: sticking and tearing.
Strong Tortilla, a 6% base, ensures
cold rollability for great performing,
great tasting sandwiches. The base's
unique technology stops tortillas from
sticking in the packaging, thus reducing time and waste in food service applications. The paste-like base makes
tortillas with zero trans fat per serving
yet requires no additional fat or shortening. Phone (800) 526-5261; Internet
www.caravaningredients.com
38 / July 17, 2007

Milling & Baking News

Bright colors
Using the knowledge Sensient Colors learned in developing the emulsification techniques behind its natural
color systems, the company now introduces a synthetic color line with
significant advantages over standard
synthetic lake colors. SensiSpers liquid colors consist of propylene-glycol-based emulsions of synthetic dyes.
This system yields better color efficiency and brighter shades compared

crackers and cookies. Phone (866) 6536622; Internet www.tateandlyle.com
Trends for children
Food trends that appeal to children
and the industry insight into these
trends will be showcased by Archer
Daniels Midland Co. at its 2007 I.F.T.
Food Expo booth No. 153. The concepts
reinvent snack time. Health-oriented ingredients team up with R.&D. skills to
create better-for-you, on-the-go snacks
and beverages that children and parents alike will love. Included are microwavable chocolate muffin mixes made
with SmartBind natural wheat protein
isolate, peanut butter-chocolate nougat
bars (an Aspire turnkey product) and
fiber-enhanced strawberry-vanilla yogurt drinks. Phone (217) 424-5200; Internet www.admworld.com
Flavors, healthier fats from Cargill

with lake colors. Additionally, the colors have improved acid stability, making them an ideal choice to minimize
color migration in layered food products. These colors work well in fatbased food systems such as bakery icings and microwave popcorn and are
kosher certified. Phone (800) 325-8110;
Internet www.sensient-tech.com
Prebiotic resistant starch
Promitor Resistant Starch from Tate
& Lyle functions as a prebiotic fiber,
is well tolerated by the body and has
a low glycemic response. Part of the
company's new Promitor range of dietary fibers, the resistant starch will
add more fiber to baked products
and snacks, including cereal, crackers, cookies, bread and pasta without
impact on taste or texture. While some
resistant starch ingredients do not survive well in extreme process conditions, this line shows superior stability,
and the company said it may be used

in smaller quantities to deliver better
results. This enables cost efficiency
and low impact on the formulation. It
has very low water-holding capacity,
making it easy to substitute for wheat
flour in low-moisture systems such as

Baked foods with flavor variety and
healthier fats are among the applications to be highlighted by Cargill at
its 2007 I.F.T. Food Expo booth No.
2348. More than a dozen prototypes
will be featured, offering product concepts that respond to consumer and
customer demand for health-oriented,
great-tasting and convenient foods.
Ingredient innovations involve flavor,
sweetness, texture and health-promoting additions. Phone (800) CARGILL
(277-4455); Internet www.cargill.com
Salt, fat reduction
At 2007 I.F.T. Food Expo booth No.
4148, DSM will launch Sensarite, a
new ingredient product that brings
better taste and offers healthier solutions through the reduction of salt and
fat. The company also will feature its
CakeZyme technological breakthrough
for cake production. And it will show
off Fabuless, a patented ingredient
that not only triggers the body's natural appetite mechanism but also improves the mouthfeel and texture of
foods designed for weight management. Phone (800) 662-4478; Internet
www.dsmfoodspecialties.com
bakingbusiness.com / world-grain.com

http://www.tateandlyle.com http://www.admworld.com http://www.foodinnovation.com http://www.sensient-tech.com http://www.cargill.com http://www.caravaningredients.com http://www.dsmfoodspecialties.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - July 17, 2007

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