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.: Innovation and Trends in Food Ingredients :. |
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Tocopherols for Preservation -
Natural mixed tocopherols
(forms of vitamin E), consisting of d-alpha (a), d-beta (ß), d-gamma (¿),
and d-delta (d) tocopherol, can help maintain the freshness and shelf life
of products. They are a natural alternative to synthetic antioxidants, such
as BHT, BHA and TBHQ.
Raising
the “bar”
– innovation
and trends in ready-to-eat (RTE) cereals, cereal bars and health bars
Dairy’s
Diversity
– Health
and wellness? Good! Carbs? Bad! Weight-loss? Well…With
consumer interest in health and wellness products on the rise, it should
come as no surprise that the dairy category followed suit, with a number of
such introductions…read on..
Showcase:
Fats, Oils & Emulsifiers –
Various innovations in
this area…
Fats, Fat
Replacers, Starches & Gums –
IFT Food Expo Report
Fun, Fast
and Healthier Breakfast Options -
How can families save time
and still get a great start at breakfast? New breakfast foods must address
the key issues of convenience and portability, as well as healthfulness, in
order to be successful in today’s ever-expanding marketplace.
Stacks of
Snacks -
Rather than touting the lack of carbohydrates, some snack bar
makers took a more positive approach to lure the same audience, by
highlighting the high-protein content of their offerings…
Top New
Ingredients for the Industry’s Pantry -
For this article, we
turned to a diverse group of experts whose careers are founded on
understanding the technical, cultural and creative issues underlying
ingredient choice and application. Their answers remind of us of how far
ingredient technology has come, and also point the way to new products soon
to be available to food formulators.
Ingredients in Use: Omega-3 Fatty Acids -
Judging by the number of
new products entering the marketplace that call attention to their omega-3
and -6 fatty acids content, these nutritional components are going
mainstream.
On the
(Dairy) Case -
Studies have proven that the daily intake of at least 1.3g of
phytosterols as part of a diet low in saturated fat and cholesterol helps to
lower blood cholesterol. Containing less than 1g of saturated fat and 55
calories per serving, the Lifetime Low Fat Cheese is offered in such
varieties as cheddar, extra sharp cheddar, jalapeño Jack, and mozzarella…
Cereals &
Baked Goods Running Hot & Cold
- With
cold cereal introductions mostly targeting children, adults had more hot
varieties headed their way. The cereal aisles also boasted innovative
packaging solutions, with products available in single-serve cups and
microwavable containers. Baked goods benefited from unique combinations of
what some may regard as unrelated concepts, as well as from efforts to make
preparation fun and interesting.
Beverages:
Absolutely FABulous -
The beverage category saw a great deal of new product
activity in the course of the past year. Some was due to mergers and
acquisitions; some just had their own twist.
Sweet and
Savory Snacks: An Energetic Mix -
New flavor profiles and
packaging inspired many product introductions in the snacks category. A new
breed of snack also saw its popularity rise, as nut- and meat-based snacks
found a willing audience.
Dairy
Products: Dairy Diversifies -
Single-servings added
convenience to milk. Ingredients added flavor to ice cream. Butter added
color-filled fun for kids of all ages, and consumers added indulgence to
their list of desires, as dairy products enjoyed a year of surprises at
every turn.
Processed
Meats: Center of Attention -
A wealth of new products
designed as meals for the time-starved consumer hit the market over the past
year. In addition, more shelf-stable items launched, targeting consumers in
need of a solid lunch but lacking a refrigerator. Not that the fridge—or
freezer— was left totally out of the loop, frozen pizzas continued to be
refined—with rising crusts and more upscale ingredients.
Vitamins
and Minerals: Value-Adding with Vitamins and Minerals -
Vitamins and minerals,
long used as healthful fortifiers, will continue to play a role in
differentiating products in the marketplace. A mostly sunny future lies
ahead for the use of these wellness ingredients.
Dietary
Fiber: Fiber Fixations –
From “fiber-fortified”
milk powder in Thailand to apricot cookies in France, interest in this
ingredient shows we are all just regular folks.
Extruded
Healthy Products -
A wide
variety of new meat and meat analogue products made from soybeans, grains
and legumes are perfect for consumers—whether they are seeking vegetarian,
non-vegetarian or hybrid products. Patties, nuggets, sticks, stars and other
shapes can be produced in a consistent manner, using technology from
Clextral, Tampa, Fla.
Skip the
Carbs, Not the Taste -
The market for low-carbohydrate products is far from
saturated… 2004 R&D Trends Survey: Functional Futures - The exclusive 2004 Prepared Foods Functional Foods Trends Survey delves into what food and nutritional companies see as their major challenges and opportunities in the functional foods arena.
http://www.preparedfoods.com/CDA/ArticleInformation/coverstory/
Fortifiers Weigh In -
More than 60% of adults
and 15% of children are classified as overweight or obese. This signals a
growing supply of customers for weight-control products. The
“weight-control” market, however, includes more than just those who wish to
shed fat. Whole Grains Go Unnoticed - After years of being passed over for fly-by-night diets and fad health solutions, whole grain food formulas may finally receive their spot in the limelight. Products formulated with whole grains often have strong flavor connotations and appear darker than their more refined counterparts. However, including resistant starches and wheat proteins in these food formulas can increase the appeal of these foods to consumers.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Whole Baked Omega-3 - In the past, omega-3 often was passed over because it did not perpetuate an acceptable sensory profile and could not endure extreme processing conditions. However, as science progressed and correlations were made between omega-3 and cardiovascular disease, immune health, cognition and possibly diabetes, it became clear that a form of omega-3 suitable for a wide range of applications was needed.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Fat-Reduced Processed Meats - Based on a modified potato starch, PenGel forms a very firm, white, starchy gel that can be used as a direct replacement for fat in meat products and as a fat mimetic in meat analog products.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Middle Eastern Cuisines Gain Ground - Believe it or not, there’s good news from the Mid-East, where Americans may find fresh answers to healthful eating. A diet rich in grains, fruits, vegetables and seafood has helped propel the Middle Eastern diet into the culinary spotlight.
http://www.preparedfoods.com/CDA/ArticleInformation/coverstory/
Rice and Pasta: Grains Flavored with Flair - When the most recent fad diets hit, carbohydrates went into hiding. Consumers did not want them, and developers steered clear of them. With those diets now in the rearview mirror, carbohydrate-rich products resume their rightful place on consumer menus.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Rallying Around Rice - Never mind about the low-carb trend. Rice is found in comfort foods such as rice pudding and is a tasty accompaniment to chicken, meat and beans. Versatility is key to rice’s continuing popularity.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Surfing the Trends of Weight Control Formulations - Results of a 2004 Prepared Foods’ Exclusive R&D Trends Survey identify low carbs and dietary fiber as buoys in the troubled waters of obesity and weight-loss product formulation.
http://www.preparedfoods.com/CDA/ArticleInformation/coverstory/
A Grain is a Terrible Thing to Waste - Scientific advances and commercial efficiency have allowed the food industry to derive maximum use of commodity agricultural products, including grains.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
New Directions in Dairy - Research and market trends have opened the door for innovative dairy ingredients with improved functionality and health benefits. This article highlights whey, milkfat fractions and nonfat dry milk research that will provide formulators new ways to solve old problems.
http://www.preparedfoods.com/CDA/ArticleInformation/coverstory/
CONVENIENCE MEALS: Entrees Take the Orient Express - Formulating Asian-inspired entrées for American palates involves tweaking authentic recipes for American tastes. On the other hand, as Americans travel about the globe, their palates are becoming more educated, and they can appreciate the nuances of true Asian cuisine.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Texturization of Plant Proteins--The New Frontier - Technological advances allow the use of many types of proteins in the creation of meat mimicking or extending ingredients and finished products.
http://www.preparedfoods.com/CDA/ArticleInformation/coverstory/
Come and Get It - Increased commutes and extended workdays are contributing to the popularity of prepared meals, which inherently provide consumers a convenient breakfast, lunch or dinner in just minutes.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Powders Deliver Fruity Functions - Research continues to affirm the healthfulness of fruit and vegetables. Drying technology, which turns juice concentrates and purees into powders, makes fruits and vegetables convenient and easy-to-use ingredients in beverages, baked goods, confections and many other foods.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Pure Indulgence with a Benefit - Nutritional bars are at the frontier of product development. Some 20 years ago, a “nutritional bar” was synonymous with chocolate-covered brick of straw. Now, with new techniques from flavor houses, many staid confection and bar manufacturing companies are creating indulgent products with nutraceutical benefits.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
On the Shelf - In a category where the latest innovation defines segment growth on the whole, shelf-stable meal products that truly innovate have a strong chance at success, however fleeting that may be in this evolving category.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Wrap Artists - Packaging innovations answer consumer desire for convenience, food processors' need for differentiation.
http://www.preparedfoods.com/CDA/ArticleInformation/features/ What’s New for Ice Cream? - Great ice cream ideas come from many different sources—what we see in the marketplace, comments from consumers, trends in other product categories and brainstorming sessions.
http://www.dairyfoods.com/CDA/ArticleInformation/features/
Dairy Detective: Innovations in Whey Proteins - Today’s food formulators can select from a universe of specialty whey proteins that have been modified or processed to provide unique functional and nutritional properties in food systems.
http://www.dairyfoods.com/CDA/ArticleInformation/features/
Have It Your Whey - A line of high-quality, functional whey proteins, helps food developers to make fillings creamier, savory meats juicier, sauces smoother and reduces the final formulation cost.
http://www.preparedfoods.com/CDA/ArticleInformation/features/
Creamy
Texture Without Gelatin -
Introduced earlier this
year, TIC Pretested® Dairyblend YG AG is a blend of starches, agar and
pectin that provides a creamy mouthfeel for both vat set and cup set
processes.
Soy's
Evolution -
Soy - once synonymous with foods not particularly known for
their gourmet appeal - is now prevalent throughout the food industry, both
as an ingredient and a major finished-goods component.
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