Quest International is launchinga new range of berry fruit flavors in Europe and the Middle East. Targeted at the dairy market-and with primary applications in yogurt and dairy drinks sectors-the Berrysense range draws on a wide package of technology. The result is a range of flavors that reflect the subtlety of fruit taste as well as the exact stage of fruit ripeness, The new Berrysense range of flavors comprises strawberry, raspberry, blackcurrant, cranberry, blackberry, gooseberry, blueberry and mixed berries. Key dairy applications also include ice cream and desserts.
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Trade Wave’s product range includes a broad selection of cardboard-and plastic packaging, a variety of closing systems, baking products, edible decorations, confectioneries, chewing gums, plastic sticks and novelty articles.
To find out more about the company and its products, visitwww.tradewave.de. To contact Trade Wave by fax at +49-561-5215653, e-mail:firstname.lastname@example.org phone: +49-561-5215650.
Ecobio Biotech Company isdedicated to manufacturing, researching and marketing ecotype food additives and preservatives. Nisin and Natamycin are natural biological preservatives with special enzymes used in food manufacturing such as pectinase, protease, cellulase, and amylase which are widely used in food storage, especially dairy products and cheese.
Ecobio Biotech Co.
A new dairy fat replacerfrom Gum Technology was recently formulated to mimic fatty textures in dairy products. Coyote Brand Stabilizer Dairy Fat Replacer was introduced in October as a fat replacer designed to interact with the milk proteins present in dairy products. Coyote Brand Stabilizer Dairy Fat Replacer contains cellulose gel (microcrystalline cellulose), konjac, sodium alginate, and xanthan and contains soluble and insoluble fiber. In low concentrations, the Coyote Brand Dairy Fat Replacer is ideal in milkshakes. In higher concentrations, it is ideally suited for mousse, whipped cream, custards and creamy sauces. The replacer also provides a high level of moisture binding capacity, which extends shelf life by reducing staling and syneresis. In frozen snacks, it can be used to bind up moisture to retard the growth of ice crystals and reduce their size.
Gum Technology Corp.
- Home-Style Flavors- Comfort food remains on the “in-style” list. Consumers are seeking more baked, home-style flavors that bring back memories of mom’s warm kitchen and ‘fresh-out-of-the-oven’ treats. Look for ice cream and frozen desserts incorporating bits of sugar cookies, rich chocolate fudge cake pieces, gooey caramel and desserts featuring nuts.
- Sweet-Spice Flavors- Americans crave foods packing a big taste punch. Think dark chocolate, cinnamon, nutmeg, honey, brown-sugar vanilla and citrus zest.
- Candied-Coated Nuts- Sweet-salty flavor combination is getting rave reviews in the frozen dessert category, including combinations such as walnut toffee crunch, salty-butter caramel pecans and honey-coated almonds.
- Ethnic Flavors- Consumer demand internationally inspired seasonal dessert flavors like moist coconut cakes from Asia, candied figs reminiscent of Spain and Portugal, toffee pudding from the United Kingdom and spicy-sweet dark chocolate from Latin America.
New Center Supports Yeast ExtractDSM Food Specialties announces the creation of a North American technical “Center of Excellence” for the Savory Ingredients business unit in Belvidere, N.J. To support the growth of its global yeast extract business, the new DSM Savory Ingredients laboratory facilities were created to provide customers with “Business Building Solutions.” The technical “Center of Excellence” for DSM Savory Ingredients is located within DSM’s Nutritional Products technical center and offers the opportunity to leverage the strengths of both organizations in a single location. From this new technical “Center of Excellence,” the Savory Ingredients team has augmented their efforts by initiating several proprietary projects with leading universities in various fields of food science.
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