Danisco

The acquisition of Rhodia expanded Danisco's specialty and textural product platforms. As a result of the integration of the two ingredient businesses, Rhodigel™ Xanthan products have been re-branded under the Grindsted® name. These additions are an extension to the range of Grindsted® Hydrocolloids offered by Danisco including Grindsted® Alginate, Grindsted® Carrageenan, Grindsted® Pectin and Grindsted® LBG. Xanthan gum is used as a rheology control agent, and is an efficient stabilizer for suspensions or emulsions. Xanthan gum is known for its ease of use and cost-effectiveness. Additionally, Danisco has developed methods to measure the release of volatiles that lead to human perception of flavor as it happens. The results of this approach are Commonsense™ flavors. The flavor chemistry of food is in constant change during consumption as enzymatic and other reactions influence the flavor molecules. Danisco can observe these processes, producing a real-time picture of the dynamics of key flavor chemicals during chewing, swallowing and breathing. Developed specifically for the gourmet coffee industry, the Commonsense line includes chocolate, chocolate vanilla and chocolate caramel.

Danisco

800/255-6837

www.danisco.com

TIC Gums

To provide relief to food and beverage processors, TIC Gums is offering TIC Pretested® Caragum 200 as a locust bean gum replacement that is as effective as it is affordable. An all-natural gum system, TIC Pretested Caragum 200 is a special blend of locust bean gum and TIC Gums' GuarNT® Bland. Since its introduction, Caragum 200 also has been applied to low-carbohydrate formulations as a way to remove flour while maintaining culinary integrity. Available in 50-pound bags, TIC Pretested Caragum 200 can be dry blended with other ingredients and dissolved in the water phase while mixing. It can also be incorporated as a slurry into recipes with oil. Also from TIC comes a new culinary kit. Geared to research chefs, culinary students and food technologists, the kit was developed with professional chef and culinary educator Walter Zuromski of Lincoln, Rhode Island, who began working with gums a few years ago and was surprised by how effectively they performed in recipes ranging from classic gravies and sauces to dressings and desserts. The informative, easy-to-use guide features information on using gums to improve attributes from taste to texture to freeze-thaw stability, along with step-by-step directions for several products.

TIC Gums

800/899-3953

www.ticgums.com

Frutarom Ltd.

Frutarom has launched the Functional Ice Cream Product Range. Functional food is the fastest growing segment of the food industry. The functional ingredient segment is currently growing at an annual rate of 8-10% in both developing and developed countries, mainly in the beverage and dairy sectors. Frutarom has announced an all-in-one product range offering ice cream manufacturers a pre-integrated solution. This solution combines natural fruits, natural flavor extracts and natural functional ingredients that enhance and support well-being. Examples include ice cream with Aloe Vera to support inner beauty or with green tea to support stress relief. Manufacturers can choose natural product building blocks for other functionalities to get convenient and unique tailor-made solutions that are easy to apply.

Frutarom Ltd.

Tel: +972-4-846-2401

www.frutarom.com

Ocean Nutrition Canada Ltd.

Ocean Nutrition is the producer of MEG-3™ branded food and supplements, which contain pure Omega-3. MEG-3 can be used in a variety of foods, including dairy products and mixed beverages, such as malts, shakes and smoothies. MEG-3 delivers the health benefits of fish oil, without the taste or smell of fish.

Ocean Nutrition Canada Ltd.

888/980-8889

www.ocean-nutrition.com

Kerry Sweet Ingredients

Sneaking the Cake Batter is the latest frozen dessert flavor from Kerry Sweet Ingredients. This dessert creation features a homemade-tasting, cake batter-flavored ice cream base, swirled with chocolate frosting. The company has also tapped into the latest ice cream trends-fruit flavors and indulgent taste combinations-with its Black Forest Cake frozen dessert flavor concept. Black Forest Cake features real cherries, chocolate cake pieces and sweet chocolate sauce swirled in cherry-flavored ice cream. If you think there's nothing better than butter pecan ice cream, you haven't tried Kerry Sweet Ingredients' newest frozen dessert flavor concept-Beyond Butter Pecan. Featuring a brown sugar and creamy butter cream swirl with oven-roasted pecans inside a home-style butter pecan ice cream base, Beyond Butter Pecan offers a flavor experience unparalleled by even your sweetest dreams.

Kerry Sweet Ingredients

800/255-6312

www.kerryamericas.com

GTC Nutrition

GTC Nutrition, a business unit of Corn Products International, Inc. has responded to a recent study that reported an increased risk of Salmonella infections in rats with large doses of chicory oligofructose, a prebiotic fiber. "This recent study was conducted with chicory oligofructose," said Linda Douglas, Ph.D., R.D., scientific affairs manager for GTC Nutrition. "To attribute the results of this study to prebiotic ingredients in general is inappropriate given the significant differences among prebiotic products. A body of scientific evidence demonstrates that NutraFlora® short-chain fructooligosaccharides (scFOS®) helps to prevent Salmonella infections." NutraFlora scFOS is sourced from sugar, rather than the chicory-based product used in the study; has a different chemical structure than oligofructose; and scientific research has indicated numerous differences in the nutritional and functional profiles of these two products.

GTC Nutrition

800/522-4682

www.gtcnutrition.com

David Michael & Co.

David Michael & Co. has announced plans for its next Innovation Roadshow™ on Thursday, October 6, 2005 at the Top of the Tower in Philadelphia. David Michael is offering those who attend an opportunity in product development insight. The Innovation Roadshow is designed to inspire creativity and innovation, while providing an educational forum to introduce unique flavors and trends from around the globe. During this one-day event, attendees will experience Global Flavors and Trends, an interactive presentation providing insight on global flavors. At the Innovation Showcase, David Michael's global technical crew will unveil ideas and technologies in a format that allows for tasting, discussion and ideation. Attendance is free.

David Michael & Co.

800/DM-FLAVORS

www.dmflavors.com

Century Foods International

Sparta, Wisc.-based Century Foods International has introduced a shelf-stable dairy beverage, formulated with natural flavor enhancer StabilEase™ from Blue Pacific Flavors. StabilEase eliminates ringing or separation common in milk and enhances the taste profile. The enhancer also protects milk from agglomerating when acidified with a pH of 4.5 or less. Beverage developers can utilize hot-fill processing technology when formulating with StabilEase. Century Foods can produce a variety of RTD beverages formulated with the flavor enhancer in PET bottles from 8 to 32 oz. Sizes with full shrink sleeve labels.

Century Foods International

608/269-1900

www.centuryfoods.com

Proliant Health Ingredients

Proliant Health's ingredients are used in the sensitive nutritional applications. ImmunoLin® is an immunoglobulin protein isolate, which can be used for drink mixes and bars. And NutraGammax™ is a serum protein isolate suitable for drink mixes, bars, and various other nutritional products. Immunoglobulin, or antibodies, is known to be the critical, bioactive component of milk or colostrum that confers immunity to the neonate in the process called passive immunity. The function of immunoglobulin in the digestive tract in its passive immunity role is to bind to a foreign molecule, such as at the surface of a bacteria or a toxin so that the molecule can be removed from the digestive tract without stimulation of the immune system. This process of removing antigens is called immune exclusion. NutraGammax is a protein uniquely different from whey. It has a much higher molecular weight and has slow-release characteristics making a combination of whey and NutraGammax very complimentary.

Proliant Health Ingredients

515/289-5100

www.proliantinc.com

Givaudan Flavours

Vernier, Switzerland-based Givaudan Flavours has introduced Taste-Solutions™, a program that enables food and beverage manufacturers to launch products that contribute to healthier lifestyles, while offering the benefits of being nutritionally fortified or reduced in sugar, salt, or calories. The TasteSolutions for Health & Wellness program provides maskers, modifiers, and enhancers to utilize this portfolio of ingredients in customized ways.

Givaudan Flavours

513/948-8000, +41 22 780 9111

www.givaudan.com

Nielsen-Massey

Many operators are getting back to formulating with pure vanilla, but one should know the difference between the various sources of vanillas. While some of the finest vanilla beans are produced in Mexico, the cultivation, curing and distilling of vanilla is unregulated in the country. Thus, the quality of the end product can be variable. Indonesian vanilla is recognized as possessing a smoky, sometimes bitter flavor due to the curing methods. High heat/low mass extruded cookies warrant the use of Indonesian vanilla. Tahitian Pure Vanilla has a fruity, sweet, floral flavor, but is delicate and cannot be used in high-heat applications. The most consistent vanilla comes from Madagascar, which supplies more than 60% of the world's vanilla. The sweet, creamy flavor is suited for ice creams.

Nielsen-Massey

800/525-PURE

www.Nielsen-Massey.com