pg 8888 09.16 • www.ift.org

BY LINDA MILO OHR

Clean label, transparency, back to basics, wholesome, known ori-gins, natural, and free from were

some of the buzzwords heard throughout this year’s IFT food expo. These words were topics of discussion in scientific sessions, casual and business conversations, and exemplified in exhibitor offer-ings and services.

For example, a new online e-commerce platform, Ingredientsonline.com, La Mirada, Calif. (ingredientsonline.com), offers a transparency program on factory direct ingredient pricing, QA/QC documentation, factory of

origin with consistent supply, and real-time inventory levels, giving buyers peace of mind. The global sourcing center announced that it had partnered with U.S.-based Genüs Flavors to bring its users an exclusive line of branded flavors, initially starting with Fruit Punch, Blue Raspberry, and Watermelon.

Watson, West Haven, Conn. (watson-inc.com), offered opportu-nities for dynamic conversation around today’s hot topics by hosting daily roundtable discussions. Information about building and maintaining trust with consumers was presented, as well as what the

industry can do to support this effort through the sharing of infor-mation, technology, openness, values, and ethics. Other roundtable discussions focused on the new Dietary Guidelines and Nutrition Facts label and personalized approaches to nutrition. Attendees were able to learn about some of the changes to the Nutrition Facts label, which include updated daily values for nutrients like dietary fiber, phos-phorus, and vitamin D, consistent with Institute of Medicine recom-mendations and the 2015–2020 Dietary Guidelines for Americans. Conversations around personalized

New ingredient developments that address consumers’ health and wellness concerns were front and center at this year’s IFT16 food expo.

Dairy proteins can be used in products that satisfy today’s cravings for ethnic foods and flavors. Photo courtesy of U.S. Dairy Export Council

09.16 • www.ift.org pg89

nutrition focused on formulating based on lifestyles, fitness levels, age, and gen-der of the target consumer group, as well as considerations in market posi-tioning and formulating products that can be certified as organic, non-GM, or gluten-free.

Innova Market Insights, Arnhem, the Netherlands (innnovadata-base.com), provided an overview of its top 10 trends of 2016. Some of these trends included the buzzwords heard on the show floor: organic growth for clear label, free-from, flexitarian, and natural processing. The company shared some interesting data supporting these trends.

• The demand for greater transpar-ency is resulting in strong growth for organic and non-GM foods.

• 29% of U.S. consumers indicated that cleaner labels influence their pur-chase decision when buying food products.

• Gluten-free and lactose-free are still seeing surges in new product development.

• 11% of U.S. consumers have decreased their meat intake in the last year.

• Mainstream consumers are cutting back on their meat intake on health, sus-tainability, or animal welfare grounds.

• There has been more than 25% compound annual growth in meat sub-stitute products as a percentage of total meat, fish, and eggs category product launches (2011–2015, globally).

Here is a look at some examples of exhibitor offerings that addressed buzz-words and trends that affect the food industry.

ProteinProtein remains a hot topic and desired nutritional ingredient. Protein ingredi-ents populated the exhibit hall in novel protein-fortified prototypes.

Healthy and convenient were the buzzwords highlighted by World Food Processing, Oskaloosa, Iowa (world-foodprocessing.com), which focused on health and convenience with its plant-based proteins. The company featured PURISPea and PURISWhole ingredients in breakfast and lunch applications that cater to the on-the-go, health-forward

consumer. The Oatmeal + Protein product concept delivered 16 g of plant protein derived from PURISPea ingredients, including its 60% protein pea crisp top-pers. The PURIS Salad Bar offered an array of greens plus PURIS ingredients in dressings, protein-rich bites, and pulse-based cold pasta salads to make protein-packed salads. PURISBites are an update to the classic crouton. Delivering crunch and flavor, the ingredient is an excellent addition to salads and has an 80% protein content.

Roquette, Geneva, Ill. (roquette.com), focused on the flexitarian trend driven mostly by millennial consumers. The company sampled vegetarian ham-burger patties that were high in protein, a source of fiber, and free from soy. The key ingredient was NUTRALYS T70S, a new 100% plant-based texturizing pro-tein ingredient made exclusively from yellow pea.

BI Nutraceuticals, Rancho Dominguez, Calif. (binutraceuticals.com), highlighted several ingredients, including Faba Bean Protein, Quinoa Crisp, Cinnamon, and Turmeric. A protein-packed Horchata beverage concept featured a clean label, hypoallergenic Faba Bean Protein Concentrate (80%) with Cinnamon Powder Extract. The Quinoa Crisp Marshmallow Pop contained the compa-ny’s vegetarian protein, gluten-free quinoa ingredient that is available in flake and crisp forms. BI Nutraceuticals is a global full-service supplier of dietary supplement and functional food ingredi-ents, including whole-herb powders and teas, standardized and drug ratio extracts, custom blends, vitamins, min-erals, drum-to-hopper custom blends, granular ingredients, and other specialty processes, including time-released and encapsulated ingredients. Since 2002, the company has been an innovator in steam sterilization and its Protexx HP Green Steam process is currently the industry’s only species-specific, organic sterilization method. All BI Nutraceuticals ingredients undergo stringent quality analysis that includes heavy metal, pesticide, and irradiation testing. All herbal powder ingredients are tested under the company’s Identilok species identification process. The

company has also developed a proprie-tary process, UltraHD, which creates high-density herbal powders, allowing for superior flow and less dusting during the manufacturing process.

Axiom Foods, Los Angeles, Calif. (axiomfoods.com), showcased its Oryzatein organic brown rice protein, which the U.S. Food and Drug Administration granted GRAS status. In addition, Vegotein pea protein was awarded GRAS status. Oryzatein has been used in multiple studies, including a 2013 clinical trial comparing the mus-cle-building and maintenance ability of animal-based whey protein to plant-based rice protein. The study showed there was no difference.

GELITA, Sergeant Bluff, Iowa (gelita.com), presented information about the technical and functional prop-erties of gelatin and collagen peptides and how they make normal foods “Gelicious.” For products that require fat reduction, protein enrichment, reduced calories or carbohydrates, or texture enhancement, GELITA offers custom-ized gelatin ingredients. Functionalities include gelling, stabilizing, binding, emulsifying, whipping, and more.

Rembrandt Foods, Spirit Lake, Iowa (rembrandtfoods.com), featured information about how eggs provide an excellent source of protein and lipids and other nutritional benefits. Egg pro-tein contains all nine of the essential amino acids, not to mention all nine of the nonessential amino acids. REMPRO 8000 is a new instant egg white protein ingredient that is high in protein and ideal for use in sports nutrition and pro-tein drink formulations.

Dairy ProteinU.S. Dairy Export Council, Arlington, Va. (thinkUSAdairy.org), used dairy proteins to create prototypes that addressed several consumer trends: clean label, international flavors, healthy snacking, and meeting protein needs throughout the day. Yogurt Barley Soup, inspired by the traditional Armenian tanabour soup, had delicious herbs and barley combined with the high-quality protein in Greek-style yogurt. The soup was an excellent source of protein, with

09.16 • www.ift.org pg91

What’s the Buzz on Healthful Food Ingredients? continued...

each serving providing 25% of the Daily Value for protein plus other vitamins and minerals. Protein-packed Samosas were a savory hybrid of samosas and empanadas. Paneer cheese filled the tasty protein-dough bites that packed 11 g of protein (22% Daily Value) per serving. High-quality dairy ingredients like Greek-style yogurt, whey protein, milk permeate, and butter rounded out this snack. Finally, Mango Chutney Cottage Cheese Dip was a blend of mango chutney, curry spice powder, and dairy ingredients, including cottage cheese and milk pro-tein isolate. It was made with recognizable ingredients, making it a clean label option for a unique dipping experience.

Milk Specialties Global, Eden Prairie, Minn. (milkspecialties.com), showcased a number of game-chang-ing dairy protein ingredients. Attendees sampled a new generation of ingredients for ready-to-drink (RTD) formulations and bars. Innovative high-protein extruded inclusions will forever change the bar category, enabling manufacturers to increase the protein amount listed on the nutrition labels of bars. BARsoft highly functional dairy proteins are designed to provide a soft texture, opti-mal 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 iso-lates to give superior nutrition and

digestibility to snack bars. It has excel-lent pliability and can last on shelves for up to 12 months with significantly reduced browning and hardening. Milk Specialties Global also sampled a spe-cialty organic milk protein concentrate for chocolate RTD beverages and cap-puccino RTD beverages. The result is a creamier mouthfeel and texture. A lac-tose-free RTD formulation made with organic milk protein isolate was also offered.

Hilmar Ingredients, Hilmar, Calif. (hilmaringredients.com), stressed whey protein fortification, serving

muffins with eggs replaced by Hilmar Whey Protein. Its whey protein offers tai-lored functionality and nutrition, making it ideal for fortification.

Arla Foods Ingredients, Basking Ridge, N.J. (arlafoodsingredients.com), drew attendees in by launching a new concept called Change Your Body Age. The company said that consumers aged 50 and older may not be able to do anything about their chronological age, but they can slow down their “body age” through good nutrition that looks after their muscles and bones. Change Your Body Age is the first of several concepts to be launched as part of Arla Foods Ingredients’ new campaign, Goodness of Dairy. The aim is to highlight how dairy ingredients are key to tapping into the growing consumer demand for food that is natural, healthy, and offers great taste and texture. To highlight the possibilities for food and beverage companies to cre-ate products for consumers aged 50 and older, Arla Foods Ingredients developed a new Change Your Body Age product con-cept—an instant coffee enriched with 100% whey protein and natural minerals from milk, including calcium, magne-sium, and potassium.

Wholesome NutritionExhibitors also focused on the inherent nutrition of whole food ingre-dients. For example, Welch’s Global

Greek-style yogurt barley soup is an excellent source of protein, with each serving providing 25% of the Daily Value for protein plus other vitamins and minerals. Photo courtesy of U.S. Dairy Export Council

The benefits of whey protein for muscle mass are well documented. It is rich in amino acids and is absorbed quickly by the body, which makes it perfect for consumers looking to slow the advance of time and reverse their body’s age. Photo courtesy of Arla Foods Ingredients

pg 9292 09.16 • www.ift.org

What’s the Buzz on Healthful Food Ingredients? continued...Ingredients Group, Concord, Mass. (welchsgig.com), has a mission to har-ness the goodness of the Concord grape for a range of new applications. The company launched FruitWorx Concord Grape Juice Powder. The powder is made with a proprietary dehydration pro-cess that gently removes all the water from the fruit juice but captures its natu-ral wholesomeness and retains its bold flavor and rich purple color. The ingre-dient is a free-flowing, soluble, low water activity powder ideal for adding a compelling twist to a host of appli-cations, including confectionery, dairy products, baked goods, snacks, dry bev-erages, and seasoning blends. FruitWorx Concord Grape Juice Powder delivers the same kind of polyphenols found in Welch’s 100% Grape Juice. The powder is an extension of the existing FruitWorx brand, which already encompasses a range of Concord and Niagara grape–based fruit pieces, flakes, and pastes made using a concentration process called URC, developed by Taura Natural Ingredients. Welch’s Global Ingredients Group also supplies Concord and Niagara grape juices as single-strength juices, concentrates, and purées.

Carolina Innovative Food Ingredients, Nashville, N.C. (cifingredients.com), launched new ingredients to its existing line of 100% North Carolina–made sweet potato

ingredients. Carolina Original cloudy sweet potato juice is a nutrient-dense, domestically sourced juice that adds fla-vor, color, and a nutritional boost to baked goods, sauces, and more. Carolina Clear clarified sweet potato juice is an ideal alternative to high fructose corn syrup and sugar. Carolina Craft dehy-drated sweet potato ingredients include sweet potato flour and granules that sup-port gluten-free applications and foods made from ingredients that are not genetically modified (non-GM) by add-ing flavor, texture, and nutrients including fiber. Carolina Sweet clean label sweetener is a vegetable-based, nutri-tional replacement for high fructose corn syrup and other sweeteners.

Pulses are another buzzword in wholesome nutrition, especially since the United Nations declared 2016 to be the International Year of Pulses. Recently, the Global Pulse Confederation introduced the Pulse Brand and “Made with Pulses” seal, dis-tinctive green and gold symbols intended to help consumers easily iden-tify food products that contain pulse ingredients like dry peas, beans, lentils, and chickpeas. The seal and Pulse Brand are available to food manufacturers, con-sumer packaged goods companies, and the foodservice industry to use on pack-ages and in promotions. Packaged products that contain pulses in the top five ingredients by weight and a mini-mum of 5% of the final formulation are eligible to apply to use the “Made with

Pulses” seal. Pulses are high in protein and fiber and add nutritional value when incorporated into product formulations across many food categories.

Ingredion, Westchester, Ill. (ingre-dion.com), announced four new clean-taste additions to its lines of pro-tein-rich pulse proteins and flours—VITESSENCE Pulse CT 3602 faba bean protein concentrate, VITESSENCE Pulse CT 1552 pea protein concentrate, HOMECRAFT Pulse CT 1203 pea flour, and HOMECRAFT Pulse CT 2201 lentil flour. VITESSENCE Pulse CT proteins fea-ture two new proteins that contain 55%–60% protein on a dry basis and are derived from pea or faba bean.

The HOMECRAFT Pulse CT flours include two new flours made from pea and lentil. These pulse-based flours offer different levels of protein, fiber, and starch to meet a variety of food manu-facturers’ needs in a wide array of applications. In addition, Ingredion also addressed top consumer trends with three interactive innovation stations: Clean & Simple, Health & Nutrition, and Sensory Experience. Clean & Simple focused on how manufacturers can bring expected, accepted, and authentic ingre-dients to life in appealing new ways with non-GM sweeteners and starches and wholesome and clean label ingredients such as NOVATION Prima 340 and 350 functional native starches. Health & Nutrition presented solutions that pro-vide substantial health benefits in consumer-preferred products at every

Grape juice powder delivers the natural wholesomeness of the fruit. Photo courtesy of Welch’s Global Ingredients Group

Sweet potato ingredients can replace artificial sweeteners and other unpopular ingredients in clean label applications. Photo courtesy of Carolina Innovative Food Ingredients

pg 9494 09.16 • www.ift.org

What’s the Buzz on Healthful Food Ingredients? continued...stage of life with fibers and prebiotics to support digestive health, sugar reduction, weight and energy management solutions, and pulse proteins to add nutrition. Sensory Experience brought products to life with eating and drinking experi-ences that built emotional connections to brands.

Almonds are another inherently nutritious ingredient. Almond Board of California, Modesto, Calif. (almondboard.com), highlighted some of its latest research and presented on-trend snack concepts. These included Moroccan Spice Almond Bar, Almond-Carrot Lemonade, and Southern Swag Almond Snackers with Bourbon Smoked Almond Apple Clusters. Brazilian Coffee & Cocoa Almonds was a concept inspired by the 2016 Summer Olympics in Rio de Janeiro and the flavors commonly used in Brazilian culture. According to the Almond Board’s most recent global new products research, almonds are the leading nut in global introductions for the ninth year running. Almonds comprise a 42% share of global nut product introductions and are now number one among nut introductions in North America, Europe, Asia-Pacific, and Latin America.

Blue Diamond Almonds Global Ingredients Division, Sacramento, Calif. (blue-diamond.com), featured its almond flour line for artisan and commercial bakery products. Wedding Cake Mini Cupcakes showcased the functionality of almond flour. The company has three almond flour options available: Extra Fine Blanched Almond Flour, Extra Fine Natural Almond Flour, and Fine Blanched Almond Flour.

RiceBran Technologies, Scottsdale, Ariz. (ricebrantech.com), highlighted the nutritional

Video Viewing GuideThe following IFT video on a topic featured in this article is available on the IFT16 News website at news.ift.org/videos.Pulses at the IFT16 Food Expo

6gasix/iStock/Thinkstock

Food manufacturers can use real food ingredients, such as tomato-based ingredients, to reduce the salt in their manufacturing formulas by more than 60% without compromising on quality or sacrificing a clean label. Photo courtesy of Lycored

09.16 • www.ift.org pg95

value of rice bran. Rice bran is very nutritious, but it is often discarded due to the rapid rancidity that occurs once it is removed during the milling pro-cess. By stabilizing the rice bran immediately after it is milled, RiceBran Technologies can provide healthy whole food nutrition. The company’s stabiliza-tion technology produces a second crop from rice, without increasing the need for additional arable land or water. The technology stabilizes and captures the bran and germ layer of rice and converts it into a range of healthy rice bran ingre-dients and derivatives that are clean label, non-GM, all-natural, minimally processed, gluten-free, soy-free, low-glycemic, and a great source of vegetarian/vegan macronutrients, including plant-based protein, complex carbohydrates, dietary fiber, and healthy fats. The company introduced Proryza Gold and Proryza P-35. Proryza Gold con-tains 25% protein and 50% dietary fiber. Proryza P-35 is a rice bran protein that contains 30%–35% protein. Both ingre-dients can be labelled as rice bran protein.

Ardent Mills, Denver, Colo. (ardentmills.com), a premier flour mill-ing and ingredient company, showcased new ingredients and artisan menu con-cepts at its onsite Mobile Innovation Center. Chef Daniel Marciani offered samples featuring organic flours, spelt, sprouted wheat products, and more.

Samplings included Korean Kogi Beef Bao Buns featuring Sprouted White Spring Whole Wheat Flour, Tomato, Herb and Lebany Pizza featuring Organic Spelt Flour, and Farmers Market Brunchacoccia featuring Sprouted White Spring Whole Wheat Flour. In addi-tion, three varieties of gourmet hot dogs were offered: Italian Dogs featuring Organic Bread Flour Rolls, Denver Dogs fea-turing Organic Whole Grain Spelt Flour Rolls, and Chile Completo Dogs featuring Quinoa Ancient Grain Rolls. The company also highlighted several ingredients and initiatives that offer on-trend solutions for food safety and clean labels: SafeGuard Flour and SafeGuard Treatment and Delivery System. The company’s organic flours and grains now include heirloom spelt. Its new line of Bread Flour, All-Purpose Flour, Pastry Flour, and Whole Wheat Flour are made without bleach, bromate, or other additives. They’re just flour grown and ground as it’s been done since the 1800s on roller mills.

Lycored, Orange, N.J. (lycored.com), utilized its tomato-based ingredi-ents to demonstrate how food companies can cut salt in their products. Earlier this year, the FDA issued draft guidance on the voluntary reduction of sodium levels in processed and prepared foods. It said that Americans consume almost 50% more sodium than is recom-mended, and suggested cross-category short- and long-term goals for sodium

reduction to address this. In the wake of the FDA’s announcement, Lycored joined forces with leading chef Tony Lagana, the president of Culinary Systems Inc., who is nicknamed “the new product guru.” He showcased how food manufacturers and foodservice companies can use “real food” ingredi-ents to reduce the salt in their manufacturing formulas by more than 60% without compromising on quality or sacrificing a clean label. He used Lycored’s SANTE, a natural taste enhancer derived from tomatoes. SANTE provides a high concentration of the nat-ural compounds that produce umami taste and kokumi taste (the Japanese word for deliciousness) to accentuate existing flavor characteristics while remaining taste-neutral. It enables prod-uct formulators to create deliciousness naturally and avoid ingredients that are undesirable on the label. In addition to the taste-enhancement solutions pre-sented by Lagana, Lycored showcased Dry Tomato Pulp (DTP), a 100% natural real food ingredient from tomato that can be declared on the label simply as tomato. It adds a fresh, consistent red color to sauces, including pasta sauces, as well as condiments, soups, ready meals, and processed meats with no risk of turning brown like some other colo-rants. In addition, it also provides an authentic cooked-from-scratch texture and healthy fiber content. Other innova-tions from Lycored included Lyco-Fibers, which enable product formulators to modify the pulpiness, viscosity, and mouthfeel of sauces, soups, and meat products naturally. Not only do Lyco-Fibers deliver a cleaner label, but they also carry the positive benefit of fiber content.

Dietary FiberDietary fibers fill the consumer call for natural, healthy ingredients. Prototypes and recent research from various fiber suppliers added to the healthy halo of dietary fiber.

Clasado, Jersey, Channel Islands (bimuno.com), discussed new research on Bimuno, a unique patented galactooli-gosaccharide (GOS) that benefits digestive, immune, metabolic, and

The clean taste of pulse proteins can be used to enrich a wide range of new and differentiated products to meet consumer demand for products that are high in protein and fiber, and derived from vegetable-sourced ingredients. Photo courtesy of Ingredion

pg 9696 09.16 • www.ift.org

What’s the Buzz on Healthful Food Ingredients? continued...mental health. The research showed that the anti-inflammatory intestinal protec-tion effect of human milk oligosaccharides can be synthetically replicated, marking an important step forward in infant development. Data showed that Bimuno is functionally simi-lar to human milk oligosaccharides by producing comparable anti-inflamma-tory intestinal protection. It is the first time a synthetic GOS has shown this effect.

Taiyo, Minneapolis, Minn. (taiyoin-ternational.com, sunfiber.com), highlighted Sunfiber, which is sourced from the guar bean, and the results of a recent study that showed its appetite-controlling benefits. The research confirmed that the guar fiber delays gas-tric transit time so food takes longer to digest; increases the release of the body’s satiety hormone cholecystokinin (CCK); and provides both immediate and sus-tained perceivable satiety effects. Just 2 g of guar fiber/day helped to reduce daily calorie intake from snacking by as much as 20%. Sunfiber is a soluble, transparent, and tasteless dietary guar fiber with strong prebiotic characteristics. A true regulating fiber, it helps reduce occa-sional constipation and diarrhea. Taiyo also announced that Sunfiber has achieved Non-GMO Project Verified status vali-dating its quality as well as its compliance with rigorous best practices for the avoidance of GMOs, including segregation and traceability to prevent

contamination.Nexira, Somerville, N.J. (nexira.

com), announced a new study that pro-vided additional evidence showing Fibregum as a natural alternative to pro-tect the intestinal barrier. Fibregum ingredients are all-natural, non-GM, and guaranteed minimum 90% soluble dietary fiber carefully selected and sourced from acacia gum trees. Several scientific studies have demonstrated the properties of acacia gum, including its prebiotic effect at a dose of 5–10 g/day and better intestinal transit regulation for a healthy digestive system.

ADM/Matsutani, Decatur, Ill. (fibersol.com), demonstrated the func-tionality of Fibersol soluble dietary fiber ingredients in beverage, gummy candy, bar, and slushy product concepts. Whether formulators are seeking ways to reduce sugar and calories, meet clean label goals, create products that help promote digestive tract health, or use a well-tolerated fiber to boost the fiber content of a food or beverage, there is a Fibersol ingredient solution available. The Guilt Free Satiety Treat beverage contained 10 g of fiber/3 oz beverage. Fibersol-2 was incorporated into this sugar-free, low-calorie beverage. FibEr Drops gummy featured the newly launched Fibersol-2L, a liquid version of Fibersol-2 that makes it easy for manufacturers to add fiber, lower calorie and sugar contents, and deliver a great-tasting product. Honey, I Added More Fiber bar was a 130-calorie

honey peanut butter nougat bar packed with 5 g of fiber, 11 g of protein, and 6 g of sugar. Fibersol-2L and Fibersol 2 were incorporated into this bar to enhance sensory benefits by masking bitterness and providing a creamy texture, while also allowing formulators to achieve reductions in calories and sugar. The IceFull slushy was offered in peach and plain flavors. Fibersol-2AG was incorpo-rated into the slushy to showcase a sugar-free, clean label beverage that can provide manufacturers with higher yields and lower per-serving cost.

Tate & Lyle, Decatur, Ill. (tateand-lyle.com), served a menu consisting of a label-friendly sweet street taco, a fiber-enriched summer mango gazpacho, a reduced-calorie/reduced-sugar spicy chocolate milk, and a gluten-free cinna-mon-sugar doughnut. With broad expertise in fiber research, Tate & Lyle has a diverse portfolio to help manufac-turers achieve a range of labeling options and health benefit claims across a variety of food and beverage categories. Attendees savored a summer mango gazpacho enriched with PROMITOR solu-ble fiber that provides clean taste and texture and offers exceptional digestive tolerance. In addition to PROMITOR, Tate & Lyle’s fiber portfolio includes STA-LITE polydextrose, which also provides fiber enrichment without impacting taste and texture. The newest addition to the portfolio, PromOat beta-glucan is a soluble oat fiber made from non-GM Swedish oats that can help maintain healthy blood cholesterol and contribute to front-of-pack fiber claims.

Citri-Fi from Fiberstar, River Falls, Wis. (fiberstar.net), is an all-natural cit-rus fiber made by a patented process using by-products from orange juice processing. Citri-Fi 100 can be labeled as citrus fiber, dried citrus pulp, or citrus flour, which resonates well with con-sumers. Because of its unique composition, it provides multiple func-tionalities applicable to food products such as meats, bakery, dairy, beverages, and sauces, including moisture manage-ment, emulsification, gelling, viscosity, freeze/thaw stability, fat reduction, and low pH and heat stability.

BENEO, Morris Plains, N.J. (beneo.

All-natural and non-GM chicory root fibers inulin and oligofructose can benefit digestive health. © Lauren King/iStock/Thinkstock

09.16 • www.ift.org pg97

com), shared insights on how chicory root fibers inulin and oligofructose promote a healthy diges-tive system. These prebiotic fibers contribute to well-being by promoting a regular and balanced digestive system in a mild and natural way. According to recent market research, 61% of U.S. consumers are concerned about maintaining diges-tive health and 43% look for products to actively improve digestive health. Particularly appealing to these consumers is that prebiotic chicory root fiber improves the body’s function naturally. Visitors to BENEO’s booth enjoyed freshly made Belgian waf-fles with a sugar-reduced chocolate topping. BENEO’s next-generation sugar Palatinose (iso-maltulose) and chicory root fiber provided a natural, sugar-like sweet taste and an attractive texture while improving the nutritional profile of the waffles.

Sensus America, Lawrenceville, N.J. (sensus.us), announced that it entered into an agreement to market organic inulin, sourced from agave, under its Frutafit line of products. Frutafit is certi-fied USDA organic and will help to meet demand in the growing organic market. It can be used to improve texture and reduce calories in many appli-cations, even functioning as sugar or fat replacement in certain applications. In addition to its functional benefits, clinical research has demon-strated the effectiveness of Frutafit as a prebiotic fiber, allowing the potential for claims related to digestive health.

MGP Ingredients, Atchison, Kan. (mgpingredients.com), announced that it earned Non-GMO Project Verified status for its wheat-based specialty starches and several protein lines. Currently, 22 MGP ingredients are Non-GMO Project Verified, including signature proprietary ingredients such as Fibersym RW resistant wheat starch, Midsol wheat starches, Pregel wheat starches, Optein lightly hydrolyzed wheat protein, and Arise wheat protein isolate. Celebrating 75 years in busi-ness, MGP adds more goodness to food products by providing a host of specialty wheat proteins and starches that consistently deliver nutritional, func-tional, and sensory benefits, while also offering non-GM, clean label, high fiber, and high protein solutions for a wide range of products. Delicious high-fiber nutritional bars made with Fibersym and Optein, along with vegetarian BBQ chicken pizza made with TruTex and Arise were available to sample. To celebrate its 75th anniver-sary, the company shared birthday cake pops made with Fibersym and Arise.

Vitamins and MineralsDSM, Parsippany, N.J. (dsm.com), showcased its

expertise in accelerating customer innovation with its diverse portfolio of both commercially available products and more than two dozen new proto-types. These include solutions for nutritional lipids, premixes, carotenoids, vitamins, salt reduc-tion, sugar reduction, and natural food preservation—all strong innovation areas for

pg 9898 09.16 • www.ift.org

What’s the Buzz on Healthful Food Ingredients? continued...DSM. Attendees sampled off-the-shelf products that DSM partnered to develop, such as LOLIVITA, the world’s first edible vitamin cup developed by edible disposables and packaging company LOLIWARE. LOLIVITA is the first launch in what will be an entire line of functional food cups that are made from seaweed, organic sweeteners,

non-GM colors, and natural flavors with an added daily dose of vitamins. Vitamingum and SmartGum are breath-freshening chewing gums that are full of soluble nutrients that target children’s sports nutrition and adult’s daily health. Additional sam-ples included fortified fruit and vegetable snack purees in a convenient pouch format and a natu-rally flavored berry beverage with B vitamins and caffeine for sports recovery.

AIDP, City of Industry, Calif. (aidp.com), introduced a high-purity vitamin D3 40 million IU ingredient. Food-grade vitamin D3 has been avail-able at a premium cost for some time, yet generally testing consistently at a lower percentage and at a lower quality. AIDP plans to change this by having its ingredient tested and verified by two independent laboratories that will confirm the quality of this form of vitamin D3. The vitamin D3 40 million IU is considered a desirable, premium ingredient that is priced competitively. Testing has shown that it is low in heavy metals, and it is also certified kosher and halal and non-GM.

Stauber, Fullerton, Calif. (stauberUSA.com), offered Aquamin, a multi-mineral complex made up of bioactive calcium, magnesium, and 72 other trace marine minerals for the fortification of food, beverage, and supplement products. It is derived from 100% seaweed, which absorbs trace minerals from the surrounding seawater, and has a unique structure, resulting in a mineral-rich ingredient that is neutral tasting, free of chalky texture, and easily absorbed by the human body. Aquamin has been extensively evaluated in clinical trials and has demonstrated proven efficacy in multiple health areas, including bone, joint, and digestive health.

Kyowa Hakko USA, New York, N.Y. (kyowa-usa.com, cognizin.com), highlighted cog-nitive health both at its booth and in a scientific session. Experts from Kyowa Hakko, Nawgan, and DSM Nutritional Products hosted the session “Functional Ingredients for Cognitive Health in Food and Beverage Applications.” The session was divided into several discussion tracks: nutritional guidelines, trending cognitive ingredients (B-complex vitamins, vitamin D, omega-3, and citicoline), product creation, and media outlook (a discussion on the positive and negative topics of brain health ingredients in the media). Kyowa Hakko offers Cognizin, a clinically studied and pat-ented form of citicoline, which is a natural substance found in every cell of the body and is especially vital to brain health. A proprietary form of citicoline, Cognizin has been clinically studied to support mental energy, focus, attention, and recall. Cognizin is manufactured through a patented fer-mentation process to yield a high-quality and

09.16 • www.ift.org pg99

high-purity ingredient. It is also highly stable, GRAS, and allergen-free.

Immune HealthKerry, Beloit, Wis. (kerry.com, wellmune.com), discussed recent research surrounding Wellmune and chil-dren’s health. Wellmune is an immune- strengthening baker’s yeast beta 1,3/1,6 glucan used in food, beverages, and sup-plements. It was recently shown to help keep children significantly healthier by decreasing episodes of common child-hood illnesses and symptoms of illness such as upper respiratory tract infection symptoms, according to a study con-ducted by H&J CRO International Inc. in Beijing. Demonstrating Wellmune’s ability to enhance key immune functions that help keep children healthy, the results showed that 62% of children tak-ing Wellmune reported “good” health status compared to only 15% of the chil-dren taking a placebo. The study also found children taking Wellmune had two-thirds fewer upper respiratory tract infections and six fewer sick days over a 12-week period. The proprietary yeast beta 1,3/1,6 glucan has regulatory approval in major markets around the world, including GRAS status in the United States and novel food approval in Europe and China. Wellmune boasts clini-cal research showing benefits in sports nutrition, children’s health, lifestyle stress, and healthy aging.

Ganeden, Mayfield Heights, Ohio (ganedenprobiotics.com, ganedenbc30.com), highlighted that its partners had announced the launch of more than 75 new probiotic product SKUs in less than three months, totaling more than 500 SKUs now available worldwide. GanedenBC30 (Bacillus coagulans GBI-30, 6086) is Ganeden’s patented probiotic ingredient. Unlike most other probiotic strains, GanedenBC30 is a spore-former, which makes it highly stable and allows it to remain viable through most manu-facturing processes, three years of shelf life, and the low pH of stomach acid. Its efficacy is backed by more than 20 pub-lished studies showing its safety and digestive and immune support. The ingredient has GRAS status. The new probiotic launches include private label

and detox teas from the Special Tea Company, coffees from GALA d.o.o., cold pressed juices from Cedar Juice, smoothies from Ketologie, and waters from Rawpothecary, Uncle Matt’s, and Plenish. Health drinks have also been a focus, with new wellness shots from Vive Organic and a triple action cleanse from Ideal Living. Multiple studies and research show that GanedenBC30 enhances protein utilization, drawing attention to the concept of adding pro-biotics to meal replacements, mix-ins, smoothies, and protein products. New launches include meal replacement shakes from Life Matters and Nutrisystem, protein powders from Performix, and superfood protein shake mixes from Joni Juice, Nutiva, and ViSalus. In the bakery category, Lesser Evil relaunched a line of probiotic cook-ies, while in the ice cream and frozen novelties category, Brio announced a line of probiotic ice cream and Feel Better Pops launched a line of frozen fruit probiotic pops.

Prior to the IFT16 expo, Ganeden launched a program to give back to the industry and help startups and entrepre-neurs enter the probiotic market. A panel of industry experts named AVOKE as the top choice for the startup to win Ganeden’s Probiotic Innovation Jumpstart program with entrant Daniel Karsevar taking home $25,000 for AVOKE to support the launch of the new vegan, avocado-based smoothie bowls with probiotics. AVOKE’s spoon-able smoothie bowls come in four varieties—Berry Mint, Greens & Ginger, Spicy Carrot, and Coconut Curry—and include half an avocado, two servings of fruits and vegetables, a toasted quinoa topping, and 1 billion CFUs of GanedenBC30. Each smoothie bowl will come packaged and ready-to-eat in a half avocado-shaped stackable cup that includes a pop-out, eco-friendly spoon. Ganeden and AVOKE will work closely to finalize details for the upcoming launch, which is scheduled for this fall.

Healthy OilsAt the IFT16 food expo, Dow Food Solutions, Philadelphia (pharmaand-food.dow.com/en/food-solutions), and

Dow Agrosciences, Indianapolis, Ind. (dowagro.com), joined forces to provide healthier fried snacks, such as fries, chicken fingers, onion rings and more, with the same crisp, full-fat fla-vor taste but less fat and a lower calorie count using two of its leading ingredi-ents together. WELLENCE Fat Reduction can reduce fat (and associated calories) by up to 35% or more when added to a batter or coating system. The patented ingredient helps reduce the oil uptake during frying, maintain the sensory profile, and position products as more healthful. Dow’s Omega-9 Oils help food companies easily and affordably address consumer demand for healthier prod-ucts and transparency. They also deliver industry-leading levels of good fats (monounsaturated) with minimal satu-rated fat and zero trans fat. The Omega-9 Oils are developed using traditional plant breeding methods, meaning there are non-GM seed varieties available to growers and Non-GMO Project Verified oil available now for food man-ufacturers to use.

TerraVia, South San Francisco, Calif. (terravia.com, algavia.com, algawise.com), showcased AlgaWise Ultra Omega-9 Algae Oil. It is high in monoun-saturated fatty acids (93%), extremely low in saturated fat (4%), and has zero trans fat per serving. French fries fried in the oil were on hand for tasting. In addi-tion, TerraVia spotlighted the nutritional and sustainability benefits and culinary versatility of its AlgaVia Lipid-Rich Whole Algae and AlgaVia Protein-Rich Whole Algae. Lipid-Rich Whole Algae is a multifunctional whole food ingredient that serves up a lipid profile rich in monounsaturated fats. It enables the creation of healthier products with indulgent taste and texture. Protein-Rich Whole Algae delivers protein, plus a rich collection of fiber, healthy lipids, and micronutrients. When used in formula-tions, the protein and nutrients are protected by the algae cell wall. Exclusive tasting events included the fries and a protein smoothie with Protein-Rich Whole Algae. FT

Linda Milo Ohr is contributing editor for Food Technology magazine (linda.ohr@gmail.com).