11/07/2018 – News / Food Processing / Events / Innovation / IFT / USA
STRONG AND STABLE – food ingredients to be showcased at IFT show
A range of innovative ingredients for enhancing food safety and quality will be on show at IFT18 in Chicago, Illinois, when the premier event returns to McCormick Place from 15-18 July.
Producing safe, high-quality products that retain their flavour over time is paramount for any food and beverage manufacturer. Ahead of IFT18 in Chicago, Karen Nachay and Margaret Malochleb explore exhibiting companies that are striving to provide safety and quality ingredient solutions to prevent premature staling, mold and microbial growth – and also flavour degradation – so that manufacturers can create consistent, stable products again and again.
IFT’s Annual Event and Food Expo is one of the largest events of its kind bringing together science of food professionals from around the globe representing all segments of the science of food profession – from R&D to safety and quality, technology, equipment, processing, packaging, manufacturing, suppliers and buyers, policy makers, and academics. The ingredients segment of the show has always been a prominent feature, allowing delegates to learn about the various functionalities of a wide variety of ingredients, as well as options that allow manufacturers to produce products that have the simple, clean labels that some consumers desire.
Meeting labelling goals without sacrificing shelf-life
Kemin's formulation expertise and an extensive portfolio of shelf-life solutions can help manufacturers meet label claims that give consumers what they are seeking.
The company will introduce several new ingredients at IFT18. One of those, FORTIUM RVC, is a combination of rosemary extract and ascorbic acid that helps complete the Kemin line of antioxidants, with solutions ranging from traditional synthetics and tocopherols to cleaner label and naturally sourced shelf-life solutions. This new ingredient offers superior suspension ability in oils over the competitor, resulting in a longer shelf-life, according to the company.
BactoCEASE NV is a portfolio of vinegar-based ingredients, which are part of the Kemin line of food safety solutions that protect against foodborne pathogens and spoilage bacteria. New organic varieties, as well as a higher-concentration formula, have been added to the line. These new versions are label friendly and offer a clean flavor, while extending the shelf life of ready-to-eat meats, fresh meat and poultry, and fish products.
Visit Kemin Food Technologies – www.kemin.com – at Booth S3055
Savouring the flavour
It’s inevitable that the quality of fresh food deteriorates with time due in part to the auto-oxidation of lipids by which free radicals are produced, impacting flavour, aroma, texture, and nutritional quality. Antioxidants prolong the shelf-life of food by delaying the oxidation process.
Rosemary extracts, which are widely used as natural antioxidants, pose challenges when extending shelf life as they impart flavour, aroma, and colour to the end application. OxiKan CL, developed by Kancor Ingredients, helps to overcome this problem. Being a highly refined, completely decolourised, deodourised, and deflavoured extract of rosemary, it does not impart any flavour, aroma, and colour to the end application, according to the company. It consists of selective non-polar antioxidant molecules, which makes it ideal for applications that are sensitive to aroma, colour, and flavour like fats and omega-3–fortified products and beverages.
Visit Kancor Ingredients – www.kancor.com – at Booth S256
An expanded plant-based antioxidant line is now available from Camlin Fine Sciences. The company added acerola and green tea ingredients to the NaSure line, which now features more than 30 blends. The company promotes its NaSure ingredients as natural alternatives to traditional shelf-life extensions. They are available in both liquid and dry versions and protect against oxidation (due to a unique phenolic composition) while meeting the growing consumer demand for cleaner labels. Applications for NaSure include processed meats, poultry, seafood, baked goods, fats, oils, cereal, sauces, dressings, seasonings, snacks and nuts. Camlin Fine Sciences uses its application lab to run tests on different formulations for products to determine the best formula for each application.
Visit Camlin Fine Sciences – www.camlinfs.com – at Booth S4416
Functional blends & flavours
Functional blends, flavours and antimicrobials from Hawkins that address the overall challenges surrounding shelf-life issues in the food industry will be featured at the food expo. The company’s specialties include clean label, functional, and natural blends. Its natural, clean label antimicrobials include certified organic vinegar and vinegar–dry. Its BindTite line of functional blends addresses colour and flavour oxidation suppression and microbial and pathogen control in starch and hydrocolloid systems, starch systems for multi-step processing, and speciality protein products. The company’s NatBind ingredients are an alternative to phosphates and are said to help improve texture, improve moisture retention and fat stability, and slow the rate of oxidation.
Visit Hawkins – www.hawkinsinc.com/groups/food-ingredients – at Booth S1436
Plant extracts that prevent pathogen growth
Plant extracts can provide protective benefits to meat and poultry products while replacing synthetic preservatives. Naturex produces Cleanatis M1 and Cleanatis M2 – synergistic blends of plant extracts that prevent the growth of common foodborne pathogens in meat. Cleanatis M1 is a combination of rosemary and citrus extracts that prevents the growth of Listeria while Cleanatis M2 is a blend of rosemary and acerola extracts along with buffered vinegar that controls the growth of Salmonella.
Naturex scientists conducted tests with the ingredients, and the results showed that Cleanatis M1 and Cleanatis M2 are effective replacements for synthetic antimicrobials such as sodium lactate, sodium acetate, and nitrites used in meat and poultry products. What’s more, the company reports that the ingredients do not affect the organoleptic properties of meat and poultry products.
Visit Naturex – www.naturex.com – at Booth S2443
Latest issue – Vol 4/22
– Baking focus
– IBIE 2022 insights
– Baked-in benefits – The rise in functional baked goods
The Hotel Show Saudi Arabia 2022
RIYADH INTERNATIONAL CONVENTION & EXHIBITION CENTER
LAS VEGAS CONVENTION CENTER, USA
Future Food Forum 2022