Calcium boosters for foods and drinks

Calcipur
Omya’s high purity calcium carbonate portfolio is suitable for a wide variety of functional foods. Thanks to its high elemental calcium content of approximately 40%, Omya Calcipur is one of the most concentrated sources of calcium in the market. That makes it possible to use up to five times less of this ingredient than other available technical solutions while achieving the same calcium dose in a finished foodstuff. Fields of application include baby products, vegan drinks, bakery produce, snack bars and breakfast cereals. Depending on the dosage used, calcium-related claims can be made on pack. One of the main advantages of Omya Calcipur is the low dosage needed for supplementation, resulting in reduced costs and less impact on the sensory profile of the final foodstuff . Comprising different grades of natural calcium carbonates, Omya’s portfolio enables manufacturers to produce the best possible results in terms of nutrition and taste. Demand for calcium is expected to grow in the coming years. Because of demographic changes and aging populations, experts predict that the number of people suffering from osteoporosis will increase significantly. But it’s not just the elderly who can benefit from calcium fortification. An increasing number of consumers are omitting dairy products from their diet. Offering functional foods that remove the risk of developing calcium deficiency disorders is, therefore, an important task for the food industry.
Read more

Building block system for flexible use of injection brines and seasonings

Cooked ham, cured meat, pork, poultry and beef products are traditional meat classics. Due to their low fat content, cooked ham products also meet the dietary demands of increasingly health-conscious consumers. Nowadays, more and more attention is being paid to both quality and ingredients when meat and sausages are served. With its latest generation of injection brines for trade and industry, RAPS has committed itself to the further development of concepts that are as clean, sustainable and functionally convincing as possible. In addition to products for organic cooked ham, a specific VLOG-approved injection brine has also been developed for the industry (VLOG = certified GMO-free according to the German VLOG “ohne Gentechnik” production and certification standard).
Read more

Broad range of nutritional solutions

With the integration of Danisco, DuPont has built upon the already well-established offering in the area of nutrition and health. To the customer, this means a more extensive product portfolio backed by greater resources and a stronger science focus than ever before. Focusing on the wants and needs of consumers, the company continues to use several condition-specific platforms as the basis for its nutrition and health portfolio. These platforms encompass such key areas as cardiovascular health, digestive health, immune health, bone health, weight management and sports performance. DuPont Danisco is the brand for a range of products, including HOWARU premium probiotics and PinVita phytosterols. These products help provide enhanced bioprotection, an improved nutritional profile, and better taste and texture with greater cost efficiency and lower environmental impact to meet the needs of manufacturers of food and beverages, dietary supplements and pet food. DuPont Nutrition & Health addresses the world’s challenges in food by offering a wide range of sustainable, bio-based ingredients and advanced microbial diagnostic solutions to provide safer, healthier and more nutritious food.
Read more

Breakthrough in dark cocoa powder taste

cocoa powder taste
A breakthrough in dark cocoa powder taste has been made with the introduction by Cargill of its innovative DB82 10- 12% Gerkens cocoa powder. Until now dark powders provided the much valued intense colour for a range of applications, but with such intensity of colour there can be an off-taste, sometimes associated with bitterness. In addressing this issue, Cargill’s specialised application centre in Baupte, France, has made a breakthrough that has produced a unique dark powder with a round, pleasant and smooth chocolaty flavour. Cocoa powder is used in coatings and spreads, bakery and dairy applications, with Cargill offering the widest range of powders in the industry. Produced at Cargill’s Gerkens cocoa plant near Abidjan, Côte d’Ivoire, DB82 has a relatively high pH, but tests across a range of applications have shown that this does not have a negative effect on taste, stability or processing parameters.
Read more

Branded health ingredients

Ingredients
Ingredients
Lonza will be demonstrating a range of its products including Carnipure, a special grade of L-Carnitine. Extensive clinical research has discovered that Carnipure can play a beneficial role in many areas of health, including recovery from exercise, weight management and healthy ageing. FiberAid is a premium prebiotic fibre consisting of arabinogalactan extracted from larch trees via a patented process. Stable at a wide range of pH and temperatures, it is also highly soluble in hot and cold water and forms low viscosity solutions. FiberAid offers superior benefits for gastrointestinal health combined with excellent digestive tolerance. DHAid is a purely vegetarian source of omega-3 DHA. Lonza’s innovative technology using naturally occurring microalgae allows DHA oils with superior quality to be produced in an entirely controlled production environment based on renewable resources. Health benefits include the protection and support of brain, heart and eye health.

Read more

Bran with improved mouthfeel

Bran with improved mouthfeel
Kampffmeyer’s innovative bran “Softbran Don Minus” has the same dietary fibre value as conventional bran products, but is milder in taste and displays a significantly better mouthfeel. The bitter taste and rough, coarse structure present in conventional bran is absent from the new milled product, which is made from germinable, healthy wheat. The visual properties of the new product, e.g. the desirable visible bran spots, however, remain the same as conventional bran.

Read more

Brain ingredient for stress management

PSPA
PSPA is a new, patent-protected ingredient for stress management and brain health support. PSPA is a natural, vegan, high-quality blend of phosphatidylserine (PS) and phosphatidic acid (PA). This precision blend has been successfully demonstrated in controlled clinical trials to improve the body’s stress response under psychological and socially demanding conditions, and as measured by lower levels of stress hormone (cortisol). Lipogen PSPA is available in liquid and powder formats, is vegan, non-GMO and kosher certified. It is proven safe and effective for daily use. Lipogen holds U.S., EU and Canadian patents for the Lipogen PSPA stress-management solution. The Lipogen PS (Memree) line contains high quality, vegetarian source phosphatidylserine (PS), an ingredient widely studied for cognitive health benefits. Studies reveal that PS helps improve the brain functions that decline with age. Specifically, it has been shown to improve memory retention and support mental concentration. PS is the only food ingredient with an FDA-qualified health claim related to cognitive function.
Read more

Botanical extracts for jet lag symptoms

Botanical extracts for jet lag symptoms
Especially created for people battling symptoms caused by circadian dysrhythmia, a range of ingredients is offered by Frutarom that helps to balance the body’s inner clock. A confused circadian rhythm causes stress symptoms including daytime fatigue, exhaustion, disturbed sleep, digestive disorders and decreased mental and physical performance. This is especially obstructive because people – particularly business travellers – often have to be at their peak after a long flight. Frutarom’s “Jet Lag Campaign” is aimed at manufacturers of nutraceuticals and functional foods who want to create products for these target groups. The campaign includes extracts of blackcurrant, schisandra, fenugreek, wild green oat, lemon balm and red vine leaf. Each of these targets specific jet lag symptoms, such as concentration difficulties, stress management, sleep disorders, digestion problems, tired eyes and heavy legs. Depending on the individual product concept, the extracts can be used alone or in combination.
Read more

Book review: Microbiology Handbook Dairy Products 3rd edition

Microorganisms
Microorganisms
Pub. by Leatherhead Food International, 2009, e125

This book is one of a series that provides the reader with an easy-to-use reference to microorganisms in different foodstuffs. The third edition of the dairy handbook is highly topical, and features recent developments in dairy processing that can influence the nature and scope of growth and survival of microorganisms in dairy products, as well as associated hazards. The dairy products are divided into seven different categories: liquid milk products; concentrated and dried milk; cream, butter and spreads; cheese; fermented milks; and ice cream and frozen desserts. In addition, the book contains sections on key dairy pathogen profiles, a guide to HACCP with specific reference to the dairy industry, and a detailed list of contacts for various food authorities. Key changes in this latest edition are the recent regulatory changes pertaining to general food hygiene, microbiological criteria for foodstuffs and hygiene rules for food of animal origin. The book also deals with the introduction of a pathogen Cronobacter (Enterobacter) sakazakii associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicaemia, and necrotising enterocolitis.

Leatherhead Food International,
Leatherhead, Surrey, UK

Read more