Liteez
Liteez is a new, 3D stevia sweetener for hot drinks. This “free-from” meringue sweet addresses the growing demand for sugar reduction in beverages. The patent-pending vegan meringue sweet is a completely plant-based treat. It is free from any allergens, such as eggs, gluten, lactose, or nuts, and contains just a few simple ingredients, including prebiotic fibres that build sweetness, act as a bulking agent, and function as a nutraceutical. Liteez is an easy-to-use sugar replacer that doubles as a sweet treat. It can be eaten as a treat when drinking tea or coffee or, if sweetness is needed in the drink, it can be stirred right in, completely dissolving in about half a minute. While the Liteez sweetener delivery system can be formulated with different types of sweeteners, using stevia posed a challenge since the acidity and isoelectric point of the mixture changes completely relative to using other high-intensity sweeteners, such as sucralose. The delicate balance between a foam that sets firm yet is soluble enough to dissolve in a hot drink was, however, attained. Because Liteez contains mostly fibre, the aftertaste of stevia also was able to be effectively masked.

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A new method for determining bread volume was approved by the American Association of Cereal Chemists – International (AACCI). The method employs the BVM laser topography-based analyser from Perten. The method was assessed by a collaborative study conducted by the AACCI Physical Testing Methods Technical Committee. The method demonstrated acceptable precision for samples with volumes ranging from 200 to 2800 mL. Results were similar to volumes determined by reference water displacement analysis. The BVM method is objective, contact-free, rapid, and simple to perform, making it well suited to the requirements of the milling and baking industries. It serves as a replacement method to the laborious and less accurate seed displacement tests in current use at many test bake labs and commercial bakeries.  Additionally, the BVM volume analyser measures loaf dimensions and archives the results – including a 3D, rotatable image. The archived data and images can be used for further analysis, production quality control, and audit trails. The method has been approved as AACCI Approved Method 10-14.01.

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Beverages
A clinically proven health benefit is one
of the strongest value elements in the functional beverage market. One of the most pressing global health concerns today is high cholesterol, withn its associations with cardivascular diseases. In the past a cholesterol-lowering benefit was difficult or impossible to deliver in non-dairy beverages.
For many people, elevated cholesterol can be lowered by changes in diet and lifestyle, reducing the risk of heart disease. The most important common-sense dietary measure to lower cholesterol is reducing the amount of dietary saturated fat we consume, but we can also reduce cholesterol by increasing our intake of certain foods.

Beta-glucan: a plant-sourced cholesterol reducer
One proven cholesterol-reducing agent in food is beta-glucan. It is classified as water-soluble dietary fibre, and occurs in cereal grains such as barley and oats. The exact mechanism by which beta-glucan soluble fibre reduces cholesterol has not been identified, but the following are some of the possible mechanisms of action which have been put forward.

• Inhibition of  intrinsic cholesterol production
As a result of fermentation in the large intestine, short-chain fatty acids are produced. Via some sort of feed-back mechanism, these may, decrease intrinsic cholesterol production in the liver.
• Decrease in intestinal absorption
Beta-glucan may lead to an increase in viscosity in the intestine, This in turn could  decreases the absorption of dietary fat and cholesterol from the gut
• Increase excretion
Beta-glucans may bind bile acids in the small intestine, thus increasing excretion of cholesterol.

Barley betafibre: delivering the benefits
The concentration of beta-glucan in cereal grains is low, and is generally around 4-10 percent. This means that it is difficult to consume sufficient quantities of cereal grains to ensure that the intake of beta-glucan is sufficient to deliver a cholesterol-lowering benefit. Ideally what’s needed instead is a form of beta-glucan which enables a sufficient amount to be consumed more easily. This is the rationale behind the development of the Barliv barley betafiber product from Cargill.The product is made using a proprietary technology and displays a lower viscosity in food applications as compared to oat beta-glucan and to other barley beta-glucan products in the marketplace. Its bland flavour, neutral mouthfeel and zero colour impact, make it easy to incorporate into new and existing food formulations.

Beverages are the ideal way to deliver a cholesterol-lowering benefit. However, until now, outside of the dairy beverages sector, it has not been possible to develop acceptable products that can be effective in lowering cholesterol. The main reason for this has been the high viscosity or other significant organoleptic characteristics of traditional cholesterol lowering ingredients (e.g. oat beta-glucan) at effective dosage levels. But with the arrival of Barlív barley betafiber, new options open up for the development of acceptable cholesterol-reducing non-dairy beverages. The beta-glucan blends easily and doesn’t clump; it is completely soluble; it is stable in low pH beverages; and it is thermally stable in UHT and extrusion processes.

The proven health benefits
The most important attribute of Barlív barley betafiber is the fact that its health benefits are clinically proven. A recent clinical study showed that three grams per day significantly decreased LDL cholesterol among subjects with moderately elevated blood cholesterol levels, when consumed as part of a diet that was low in saturated fat [1]. Food products containing barley betafiber are therefore an effective option for maintaining healthy blood cholesterol levels. Emerging research indicates that the fibre may also have the potential for other health benefits in the areas of blood sugar and satiety. Increasing amounts of epidemiological evidence suggest that diets rich in cereal fibre and foods with low glycaemic index may help maintain healthy blood sugar levels [2]. Finally, research also suggests that diets rich in fibre may aid in weight management by promoting satiety at lower levels of calorie and fat intake [3].

Under current EC health claim regulations, food manufacturers can claim that products containing the barley fibre may help to maintain a healthy cholesterol level, thus contributing to heart health. However claims over and above this, implying a reduction in the risk of cardiovascular disease, would require special submission and approval.

The fact that the product is derived from barley also gives a high degree of reassurance for label-conscious consumers, and offers a genuine benefit to consumers by helping them improve their everyday diets as part of a healthy lifestyle.

References
1. Keenan JM et al. British Journal of Nutrition 2007;97(6):1162-1168.
2. Barclay AW et al. American Journal of Clinical Nutrition 2008;87(3):627-637.
3. NIH, 1994: http://www.nhlbi.nih.gov/health/prof/heart/hbp/hbpdiab.txt

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Pure™
Beta-Elemene is a natural ingredient which is used in the food, beverage and flavour & fragrance industries and is now available on a commercial scale. Compared to conventional Beta-Elemene, which is produced from herbs, it offers the advantages of a purity that exceeds 95%, a quality that is consistent and a 10-fold reduction in cost. The bio-based, natural Beta-Elemene Pure™ is produced using a proprietary fermentation process. Isobionics has succeeded in isolating the building block Beta-Elemene Pure™ with a purity exceeding 95%. Normally the purity of conventional Beta-Elemene is around 80%. The sustainable production process ensures consistent quality and provides the possibility to deliver large quantities. It is a process based on renewable resources that enables the company to realize a considerable cost reduction which is reflected in the sales price. Beta-Elemene is a constituent that occurs in citrus fruit as well as in 50 plants and herbs. It is mainly extracted from Curcuma Wenyujin (Ginger root). The traditional process for the isolation of Beta-Elemene is very labour intensive and additionally requires a lot of processing. Further, the original product is harvest-dependent and therefore quality is not consistent.
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Four-ply aseptic bags
The new four-ply aseptic bag solves the issue of flex cracking, a very frequent problem causing de-lamination, de-metallisation and eventually breaking the bag. This happens frequently and can jeopardise product preservation, caused by the continuous movement of the bag content during handling and transport, which leads to erosion of the bag structure. The use of superior resin recipes and the addition of a fourth inner ply, has created an aseptic bag with an extremely flexible structure, which maintains the usual barrier and mechanical properties, but performs exceptionally well against flex cracking. The new 22OI bag is available in the standard and extra-high barrier (with aluminium foil) versions and it is particularly suitable for low-viscosity products such as citrus fruit concentrates, juices, apple juice, purees and diced tomato.
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