Sweetener helps sustain energy, balance blood sugar level
Derived from sugar beet, Beneo’s next-generation sugar Palatinose is a natural and non-GMO bulk sweetener. The slow-to-digest sweetener can be used in milk drinks and yogurts. It provides full carbohydrate energy in the form of glucose in a prolonged and balanced way. It also promotes enhanced fat oxidation during physical activity, thus saving glycogen for longer endurance while being active, the company states.
973-867-2140; www.beneo.com
New generation of stevia products
The new generation of stevia products from The Ingredient House and EPC have been designed to give consistently better sweet taste that are more highly soluble and better-tasting with less lingering aftertaste. The two companies have also been working to further optimize the overall taste profile in dairy applications. The new stevia products were tested in plain and flavored yogurt to determine the best formulations for these applications. The results of these tests are available upon request.
910-693-0037; www.theingredienthouse.com
Highly soluble fructose has low glycemic index
DuPont Nutrition &Health’s Fructofin fructose is highly soluble and has excellent flavor-enhancing properties, making it suitable for beverages, frozen desserts, fillings and more. Due to its low glycemic index, the sweetener has health benefits for non-insulin dependent diabetics, weight management and athletic hydration. The sweetener has little effect on blood glucose and insulin levels, according to the company. It has a high-sweetness profile and can help lower calories and reduce sugar in various food and beverages.
800-255-6837; www.danisco.com
Monk fruit and stevia sweetener
Steviva Ingredients offers MonkSweet plus, a natural sweetening solution that brings together stevia, monk fruit and erythritol, a sugar alcohol derived by microbial fermentation. This combination provides enhanced flavor and functionality. Stevia and monk fruit are high-intensity sweeteners, with about 150 to 250 times the sweetness of sucrose. The addition of erythritol tempers the sweet intensity for a 1:2 plugin replacement for sucrose or high-fructose corn syrup. This proprietary blend of SteviaSweet 95-60, MonkSweet monk fruit extract and Erysweet erythritol delivers a naturally sweet, minimal calorie solution. The sweetness profile is said to be rounded and full with mouth-feel similar to sugar.
310-455-9876; www.stevivaingredients.com
Handling sweetness formulation challenges
Ingredion’s Dial-in Sweetness is a data-driven approach which incorporates marketing insights, sensory analysis and process knowledge that will help formulate the best sweetness profile for a product. The company offers a variety of products under its Dial in Sweetness umbrella, including Maltisweet IC, ideal for reducing sugar in ice cream; and Enliten Reb A stevia for a clean label and reduced-sugar across categories.
800-443-2746; www.ingredion.us
Stevia targeted for sugar reduction in dairy
As part of its Stevia 3.0 platform, PureCircle launched Sigma-D, its latest high-quality stevia product. The sweetener is targeted specifically at successful sugar reduction within the dairy category, performing in parity to sugar on key attributes while providing quality taste performance, the company states. The product is made with a combination of steviol glycosides to optimize flavor.
630-361-0374; www.purecircle.com
Honey as dairy sweetener gains in popularity
The National Honey Board said the dairy aisle’s use of honey is increasing as more processors develop new products to meet the demand of consumers. From yogurts and ice creams to milks and spreads, honey’s use in these products is bringing functionality, mouthfeel and flavor, said the company. The familiarity consumers have with honey is one of the main reasons for its popularity. Honey is an ingredient most consumers have in their pantry. It’s an all-natural sweetener with positive consumer perception.
303-776-2337; www.honey.com
Non-GMO all-natural sweetener system
Frutalose SF75 from Sensus America is a low-calorie, all-natural sweetener that functions well in a variety of dairy applications. The product is 65% the sweetness of sugar and delivers 75% dietary fiber. These properties allow the sweetener to be used as a low-calorie, all-natural sweetener system. The product works well with stevia, masking the off-tastes associated with those ingredients. It is also a prebiotic fiber that can support claims related to digestive health and improve the efficacy of probiotic cultures as part of a symbiotic system. The product is non-GMO and labeled as chicory root fiber, which makes it appealing for clean label use.
646-452-6147; www.inspiredbyinulin.com
Stevia sweet drops come in 20 flavors
SweetLeaf Liquid Stevia Sweet Drops have zero calories and can be used to flavor milk, yogurt, smoothies, whipped cream and more. It’s made with organic stevia leaf extract, no artificial ingredients, zero carbs and has a non-glycemic response. The drops are available in 20 flavors, including double chocolate and vanilla crème.
480-921-1373; www.sweetleaf.com
Low-calorie natural sugar
Tate & Lyle’s new Dolcia Prima is the company’s brand name for allulose, a low-calorie sugar found in nature. It delivers the satisfying mouthfeel and sweetness of table sugar, but contains 90% fewer calories, according to the company. It can be used in a range of applications including yogurt, frozen desserts, ice cream and beverages, to reduce calories or to make lower-calorie options taste better. The sweetener is 70% as sweet as sucrose and has the same temporal taste profile, which means it provides a clean, sweet taste as well as the functionality of sugar.
847-396-7500; www.tateandlyle.com
Natural, reduced-calorie sweetener with clean, sweet taste
BioVittoria manufactures Sweet Delicious monk fruit juice concentrate and Fruit-Sweetness zero-calorie monk fruit extract. The monk fruit juice concentrate is approximately 20 times sweeter than sugar and can be used to significantly reduce added sugar in flavored milk while still meeting the FDA standard of identity for milk. The monk fruit extract is a zero-calorie sweetener that is approximately 150 times sweeter than sugar. Both products are suitable for yogurt, iced coffee and other dairy foods and beverages. Monk fruit has a clean, sweet taste without the bitter or metallic taste found in other natural zero-calorie sweeteners, according to the company.
847-226-3467; www.monkfruit.org
Side seal reclosable flow wrap packaging machine
The new Harpak-Ulma Artic Side Seal flow wrap packaging machine is designed to pack fresh food products with modified atmosphere for extended shelf life. The unique package features a longitudinal side seal with a peelable strip over self-adhesive tape making the package reclosable. The system is used to package products such as cheese. A long dwell sealing head characterized by an oval motion profile in the jaw assures hermetically sealed packs at high production speeds. The package allows for printing on the top and bottom as well as full product visibility. The system is capable of speeds of up to 120 packs per minute.
800-813-6644; www.harpak-ulma.com
Half-fat soft cheese solution
Arla Foods Ingredients developed a whey protein solution called Nutrilac SoftCheese that makes it possible to reduce fat in soft ripened cheese by 50% with no loss of creaminess. It is supplied as a white powder that is added to the cheese milk prior to the pasteurization stage. Overall, it adds no extra cost to the manufacturing process because it increases the final yield in the region of 10% to 20%, according to the company.
908-604-8551; www.arlafoodsingredients.com
