Native milk protein isolate with high protein
Ingredia supports the development of high-protein products with reduced-lactose using its milk protein ProDiet 90, a native milk protein isolate with a high protein amount: ≥ 90% on dry matter with a low lactose content of 1%. Produced from fresh milk and processed in less than 24 hours after collection, the protein has high microbiological quality, excellent amino acid profile and milky taste. Proteins are extracted by filtration, keeping the protein in its native form directly from milk.
419-738-4060; www.ingredia-functional.com
Premixes meet all monitoring program standards
Fortitech Premixes by DSM is a one-stop source for food, beverage and dietary supplement manufacturers looking to fortification to meet the nutritional needs of consumers around the world. Having pioneered and developed the field of custom nutrient premixes, the company can assist manufacturers in incorporating any nutrient into any application. With a stringent Allergen Monitoring Program, its premixes meet cGMP, GMO-free, HACCP, organic, kosher and halal standards.
518-327-5155; www.fortitechpremixes.com
Natural ingredient solutions
Chr. Hansen’s Cheddar culture technology, Easy-Set A3000, brings together the taste and texture of traditional mesophilic starters and the dependability of DVS. The product delivers premium quality and flavor, convenient formats, while optimizing the company’s profitability for cheese production and conversion.
800-558-0802; www.chr-hansen.com
Advanced clean-label texture and stabilization options
TIC Gums has developed blends using the newest gellan technologies. Products developed for ready-to-drink beverage applications target texture, improve stability and provide cost-in-use savings while adhering to label restrictions. Ticaloid PRO 181 AG helps target texture and stability in dairy alternative beverages. This blend satisfies clean-label requirements, improves processing efficiencies and addresses beverage formulation challenges. It also emulsifies and stabilizes oils found in nondairy milk alternatives such as almond and cashew milk, eliminating the need for soy lecithin.
410-273-7300; www.ticgums.com
Natural fiber containing native pectin
Citri-Fi from Fiberstar can replace pectin when used in high-brix/low-pH environments such as yogurt fruit preparations. Because Citri-Fi is made using a mechanical and clean process, the insoluble and soluble fiber stays intact. It offers several advantages over pectin, such as no reactivity with calcium, heat stability and ease of use. Citri-Fi can network and bond with proteins to stabilize them during processing and storage and it produces a smooth mouthfeel which enhances the final texture.
715-425-7550; www.fiberstar.net
Protein-rich ingredient solution for snacks
Arla Foods Ingredients’ Health to-Go, an innovative protein-rich ingredient solution, can be used to create convenient snack products. The solution is a combination of Nutrilac PB-8420 proteins and Capolac calcium from milk. It is suitable for use in milk-based drinks, juices and snacks. The company has created Protein & Calcium Bites that offer longer-lasting softness. They are rich in dairy proteins that have excellent amino acid and DIAAS profiles.
908-720-1164; www.arlafoodsingredients.com
Superior digestive tolerance, clean taste and texture
Tate & Lyle’s Promitor soluble corn fiber is easily incorporated into a variety of dairy applications, significantly boosting fiber without creating a chalky or grainy mouthfeel. Recent clinical studies show that adding it to a food or beverage improves the absorption of calcium, likely because the soluble corn fiber, acting as a prebiotic, is fermented by the microbiota in the digestive tract, which lowers pH and allows an increase in absorption of calcium and other minerals.
847-396-7500; www.tateandlylefibres.com
Soluble dietary fiber ingredients
Fibersol from ADM/Matsutani is compatible with all dairy product applications. It is stable under all processing and packaging conditions and will maintain fiber content during culturing or fermenting. Fibersol can significantly improve the flavor of dairy foods by influencing taste. It also improves the flavor of low-solids dairy foods, classical acidic products and dairy foods to which other flavors may be added.
217-451-4377; www.fibersol.com
Ingredient, flavor and blending solutions
Prinova can custom design the formulation of ingredients and concentrations of actives to meet any desired end-use specifications and achieve label claims. Along with its broad range of functional ingredients and custom premixes, its extensive expertise is designed to meet the company’s fortification requirements. The company also offers custom multicomponent liquid formulations and both fat- and water-soluble vitamins.
630-868-0300; www.prinovausa.com
Dairy proteins offer nutrition and digestibility
BARsoft from Milk Specialties Global is a highly functional line of dairy proteins designed to provide a soft texture, optimal sensory experience and extended shelf life in high-protein and nutrition bars. This soy-free line of ingredients is composed of whey and milk protein isolates to give superior nutrition and digestibility to snack bars. It has excellent pliability and can last on the shelves for up to 12 months with significantly reduced browning and hardening.
952-942-7310; www.milkspecialties.com
Ideal complement to bone health
Dairy marketers can transform milk products into recovery drinks by adding BASF Nutrition & Health’s Tonalin and vitamin D to help consumers meet their fitness goals. CLA is naturally found in dairy products and meat derived from grass-fed animals. More than 18 clinical studies support its effectiveness, while more than 20 studies support the benefits of chocolate milk for post-exercise recovery. The powerful combination of Tonalin and protein appeals to consumers interested in recovery aids before and after exercising.
800-527-9881; www.newtrition.basf.com
Offers rapid and reliable fermentations without compromising on taste and texture
The Yo-Mix R Yogurt cultures series from DuPont Nutrition & Health’s DuPont Danisco range has been specifically designed to target and solve the key challenges facing yogurt manufacturers. This includes high demand, variable quality and providing consumers with a premium yogurt eating experience. Product benefits include high yet short texture, ideal for premium quality set yogurt; fast and reliable acidification time to pH<4.75; speed and mildness suitable for tough cooling conditions; and high performing bacteriophage alternative with minimum quality difference.
800-255-6837; www.food.dupont.com
Starter cultures in kefir smoothie
The Ingredient House offers its AiBi starter cultures which are used in products with a “healthier” or “free form” claim and still producing great taste. An award-winning kefir smoothie from manufacturer Bio-tiful was produced using freeze-dried AiBi starter cultures. Made with organic British milk, it is naturally low on lactose, high in nutrition and makes an excellent breakfast, snack or dessert. The cultures provide high quality and flavor characteristics of a fermented milk drink.
910-693-0037; www.theingredienthouse.com
Ensemble non-pho emulsifier made specifically for dairy
Alphadim 570, an Ensemble Emulsifier from Corbion is part of the company’s non-PHO line of distilled monoglycerides that have been further processed to increase their monoglyceride content. The Alphadim non-PHO line of distilled monoglycerides can be used in a variety of applications, from ice cream and sour cream to whipped toppings and pudding snacks. It is an ideal choice for emulsifying fat, improving food texture, reducing fat and boosting mouth feel. It’s offered in a drop-in solution.
800-669-4092; www.corbion.com/food
Probiotic with liquid delivery system
Frutalose PRO, from Sensus America, is a unique combination of chicory root fiber, a clinically proven prebiotic, and Ganeden BC30, a proven probiotic that come together to create a symbiotic ingredient capable of supporting digestive health claims in a range of applications. The components of Frutalose PRO are heat- and shelf-stable, opening up the potential to apply probiotics in previously untapped categories. In addition, the liquid delivery system eliminates the need to manage frozen cultures or powders.
646-452-6140; www.inspiredbyinulin.com
Clean-label functional native rice starch
Beneo’s Remypure is its first functional native rice starch that qualifies for natural and clean label status worldwide. Performance characteristics include stability during processing even under conditions such as low pH, high temperature or high shear. It’s suitable for applications that undergo demanding processing conditions like dairy desserts while permitting natural and clean-label designations. Using only heat in a low-moisture environment is a process that allows native rice starch to achieve performance levels comparable to chemically modified food starches without using any chemicals.
973-867-2140; www.beneo.com
Series optimizes protein content and other factors
The Precisa 600 starch series from Ingredion features new starches with differentiated functionality, providing manufacturers with solutions to address varying formulation and process needs, including better viscosity control, elasticity and spreadability; optimized firmness for shredding; a slower/faster gelling rate; and improved melting and emulsification. The series enables manufacturers to reach their cost and sensory targets in everything from pizza cheese and shreds to slices and spreads.
866-961-6285; www.ingredion.us
Premium brewed liquid tea extracts
Amelia Bay offers premium brewed clean label teas. Its brewed liquid extracts are clean and easy to use versus batch steeping or working with instant tea powders, and can reduce batching times by up to 50%. Its products enable clear, great-tasting, consistent and stable brewed tea.
770-772-6360; www.ameliabay.com
