Autocrat offers regular and organic coffee extracts that are used to flavor ice cream, iced cappuccino drinks, soy beverages and other dairy products. Autocrat is a fourth-generation, family-owned business that roasts coffee and manufactures coffee extracts. To meet the demand for coffee extracts, the company has purchased a multi-million dollar custom state-of-the-art extraction system.
Kerry Ingredients has responded to organics’ popularity by expanding each of its technology offerings-flavors, cereal, cheese and dairy, lipids, proteins, seasonings and sweet ingredients-to provide food and beverage manufacturers the support and expertise needed to succeed in the growing natural and organics marketplace. Additionally, Kerry Group’s Mastertaste division has developed a collection of organic and SuperNatural organic-compatible flavors, plus freeze-dried powders, essential oils and oleoresins, providing customers with total ingredient and flavor solutions to their organic formulation needs.
Grindsted IcePro SS, a line extension within the Danisco family of stabilizers, creates a creamy, soft-serve ice cream while cutting fat from the traditional 5-7% to as low as 1%. This means that formulators can cut out more than half the fat, without negatively affecting taste, flavor or product stability. Grindsted IcePro SS ingredients have FDA GRAS designation. The company also offers Howaru Kefir Bifido, a kefir blend combined with a probiotic strain. The new blend is based on freeze-dried kefir grains.
Robertet offers a line of flavors designed for organic products. Containing no synthetic ingredients, the flavors are offered in many profiles, including most fruit types as well as many sweet and brown flavor profiles. Applications include beverages, cultured yogurts, dairy and nutritional bars.
Robertet Flavors Inc.
Quest International is launching a new range of berry fruit flavors in Europe and the Middle East. Targeted especially at the dairy market, Berrysense reflects the subtlety of fruit taste a consumer requires 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.
+31 35 699 9111
TIC Gums’ new Ticaloid LC-SR1 can thicken both cold and hot applications. Formulated to replace starch, Ticaloid LC-SR1 offers a clean taste profile, particularly for dips. The typical usage rate for Ticaloid LC-SR1 depends on target viscosity, but typically 1/5 of the starch, or between 0.15-0.70% in various applications.
Givaudan Flavours introduces its new proprietary global trends program, FlavourVision. The FlavourVision program enriches Givaudan’s ability to offer relevant taste solutions, through exploration of global megatrends, consumer and market drivers, cultural influences, and food and beverage trends.
+41 22 780 9111
New Research Shows Beneo Prebiotics Could Improve Heart HealthInulin and oligofructose are well-known functional ingredients that deliver proven benefits for gut health and immune function due to their impact on our natural ‘friendly’ bacteria.
Research published in the British Journal of Nutrition highlights how French researchers incorporated three ORAFTI prebiotic ingredients into test diets fed to mice. The ingredients were 10% long-chain inulin (Beneo HP), oligofructose (Beneo P95), or oligofructose-enriched inulin (Beneo Synergy1). The control diet was supplemented with sucrose.
After 16 weeks, their arteries were tested for degree of atherosclerosis. The scientists found that the mice displayed the least plaques in their arteries when they had been fed either Beneo Synergy1 or Beneo HP. Diets supplemented with Synergy1 reduced plaque formation by more than a third, while diets supplemented with Beneo HP reduced it by a fifth.
In addition, all of the prebiotic diets lowered blood levels of harmful cholesterol and triglycerides. The scientists conducting the study concluded that inulin and oligofructose reduce the risk of atherosclerosis.
Beneo inulin and oligofructose are already being used in food and beverage products. Inulin and oligofructose can also be used to replace fat and simple sugars in food products, potentially enhancing the heart health benefits. Dr. Anne Franck, ORAFTI’s executive v.p. of Science and Technology, comments: “This exciting new study on atherosclerosis suggests that the proven benefits delivered by inulin and oligofructose extend to heart health. While further research is needed, these results support evidence from clinical trials that inulin and oligofructose can modulate cholesterol and triglycerides levels in the blood.”