Watson Foods Co.
Demand for nutritional products is growing and formulators continue to search for innovative ingredients that address functionality and flavor issues. Glanbia Nutritionals has re-sponded to this need by developing processing conditions that allow them to control the function-ality, bioactivity and flavor of whey protein, making it possible to tailor ingredients to particular applications. This gives Glanbia the ability to bring innovative new protein ingredients to market. With recently developed whey hydrolysates, for example, Glanbia has been able to greatly reduce bitterness, overcoming a common problem with this type of product. Glanbia has completed the first phase in expanding its whey processing capabilities to create new protein ingredients. In this initial phase, extensive R&D efforts have led to the development and commercialization of high-quality whey hydrolysates. The second phase of the $4 million expansion will be complete in early 2004.
Glanbia Nutritionals Inc.
Freeze-dried-conventional and organic-fruit and vegetable juice powders have ap-plication in yogurt and smoothies. Crystals International uses a unique and unduplicated process to concentrate juices in order to retain natural flavors, aromas, colors and nutrient profiles, the company says. The freeze-dried juice powders are acidic and can easily be added to a fully cul-tured yogurt product, as well as act as a stable, natural colorant without impacting the yogurt's texture.
Crystals International Inc.
The United States relies heavily on imported guar gum, obtaining more than 96 million pounds annually from India and Pakistan. To reduce this dependence, Southwest Guar Coopera-tive was formed in 2001 to establish a domestic alternative that ensures a safe, secure and stable supply. The cooperative, which is the only source of GMO-free, 100% certified domestic guar gum in the United States, is ready to begin supplying guar processors with raw guar gum.
Jana's Classics Inc.