Eridex™ brand erythritolis an all-natural, non-caloric (maximum 0.2 calories per gram) bulk-sweetener with a taste similar to sugar. Dairy applications include ice cream, sorbet and yogurt, where erythritol supports fat replacement strategies and allows for lower caloric profiles. In frozen desserts, it also functions as a freezing point depressant.

Cargill Food and Pharma Specialties
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Degussa Food Ingredients-Business Line BioActives, introduces a tamper-evident seal system for direct-vat culture pellet packaging. For 10 years, the convenience, ease-of-use and durability of the resealable screw-cap pellet jars has proven successful in the industry. Now, the addition of an induction seal under the screw cap provides further confidence in product integrity. The seal system is currently being implemented on all package sizes of pellets.

Degussa Food Ingredients
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A dietary approach to improving gut health has become an important goal given the increasing prevalence of gastrointestinal disorders. Litesse® polydextrose from Danisco Sweeteners is a glucose polymer that is designed to be resistant to human digestive enzymes. It passes into the colon where it acts as a prebiotic fiber, selectively stimulating desirable bacteria such as Bifidobacteria and reducing putrefactive bacteria by competition. Recent research has shown that Litesse is fermented slowly, mediating a protective effect throughout the colon.

Danisco Sweeteners
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Forbes Chocolate
Extend your flavored fluid milk line with decadent flavors.Forbes has taken the quality of their chocolate flavor powders and put it into flavored milk blends, all at an affordable price. The premixed powders are easy to use. Add flavor, color and body all from one bag. There's no weighing or measuring of ingredients. Flavors include Banana, Berry, Chocolate Raspberry, Cookies & Cream, Grape, Mocha, Orange Cream. Root Beer Float, Strawberry and Vanilla.

The Benjamin P. Forbes Co./ Forbes Chocolate
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CalciLife™ is an ingredient formulated from a distinctive matrix of plant-derived sea minerals and short chain fructooligosaccharides (scFOS). A synergy exists between the minerals and the scFOS that creates favorable conditions for absorption into your body. In fact, the scFOS in CalciLife has been shown to increase calcium absorption by more than 50% and the marine mineral source has a unique porous structure not found in any other calcium product, the company says.

GTC Nutrition LLC
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Lyons Magnus
Lyons Magnus offers an extensive line of ingredientsto add flavor to cultured products, including no-sugar-added fruit systems. For example, the company's no-sugar-added apple cinnamon system includes apple pieces that are spiced just right, and uses sucralose for sweetness. This system works well in cottage cheese applications. On the savory side of things, Lyons Magnus has roasted red bell peppers with basil for fat-free yogurt dip. For dessert, there are flavor systems such as dulce de leche cheesecake ice cream flavor.

Lyons Magnus
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Reduce the sugar and caloric content of beverages-everything ranging from flavored milk to iced tea-and at the same time save money. This is accomplished by reducing high-fructose corn-syrup content by 75% and sweetening with about 1% neotame™, a new sweetener and flavor enhancer that is about 8,000 times as sweet as sugar, by weight. Neotame is composed of the amino acids aspartic acid and phenylalanine. In 2002, FDA approved neotame for general use as a sweetener and flavor enhancer in foods and beverages.

Dairy House
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Cocoa-Mate™ is a line of customized cocoa extenders. These flavors take into consideration both the type of cocoa and the total percentage of cocoa used in the finished product. They are functionally capable of replacing up to 50% of cocoa powder in a finished product, and are available as either N&A or artificial, liquid or powder. Also, your feature flavor ice cream program can now include such specialties as Jazzy Blues Berry, which is rice pudding-flavored ice cream with blueberry variegate and blueberry cake pieces. Candy Bar Rapper is candy bar-flavored chocolate ice cream with caramel variegate and fudge-covered peanuts.

David Michael & Co.
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National Starch introduces a specialty starch that permits yogurt producers to replace gelatin in stirred and cup-set yogurts. Yogurt manufacturers use gelatin to manage water and provide a structured texture to yogurt products. Gelatin is notable for its gelling properties and clean flavor profile. New Impression™ specialty starch achieves the same thing. The starch replaces existing stabilizers when used at a level of 1.5%-2.2%. It also allows a 1% reduction in milk solids without any loss of textural properties. Label declaration is: food starch modified cornstarch.

National Starch and Chemical Co.
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Add a swirl to your ice cream with variegates and revels from Kalva Corp. The company offers an extensive line of ingredients for ice cream, including low-fat and no-sugar-added products. In addition, Kalva produces and distributes cocoa powders that have application in frozen desserts, as well as milk beverages.

Kalva Corp.
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Grande Custom
Grande Custom Ingredientshas developed a protein-fortified beverage formula using Grande Ultra 8020 hydrolyzed whey protein. Using a proprietary process, Grande is able to hydrolyze the proteins for improved absorption and digestibility with minimum bitterness and a mild flavor. All Grande Ultra Whey proteins are produced using an exclusive three-step cold filtration process, and include Grade A, instantized, reduced lactose and heat stable versions.

Grande Custom Ingredients Group
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Sidebar: Cal Poly Researcher Wins Big

Phil Tong, professor at California Polytechnic's Dairy Products Technology Center, San Luis Obispo, Calif., was recently awarded more than a half million dollars for two projects designed to develop new knowledge and applications for dairy ingredients.

"I'm excited that our group will be able to continue our work in this area," says Tong. "These funds provide essential support for students, staff and the other resources to keep us on the leading edge of science and technology in this area. A portion of these funds will allow Cal Poly to be one of the only universities in the West to have a pilot ultra-high temperature processing system that is essential for studies involving extended shelflife dairy and food products research and development. We anticipate heavy use of this equipment for training students and conducting strategic research, as well as by the industry for product development projects."

Funding was granted by Dairy Management Inc. (DMI), Rosemont, Ill., through funds administered by the California Dairy Research Foundation (CDRF).

"We are happy to be able to continue our support of this program," says Mike LaPolla, director of ingredient marketing for DMI. "The Cal Poly Dairy Ingredients Applications Program has provided great value to the dairy industry through its technical support activities.

Joseph O'Donnell, executive dir., CDRF, adds, "California is the No. 1 state when it comes to U.S. milk and dairy ingredients production and would rank 7th in the world in global milk production if it were a country. With that amount of milk, we count on programs like Cal Poly's to provide the next generation of industry leaders and new technology to give our industry the competitive edge it needs to stay in its leadership position"

DPTC, established in 1986, is a program within the College of Agriculture at Cal Poly State University that conducts education, research and outreach activities to provide solutions to help manage risk, facilitate innovation, and defend equity in the dairy foods industry and related business sectors. For further information visit