LABEL-FRIENDLY TAPIOCA SYRUP 

Cargill offers transparent sourcing and organic and non-GMO certifications for its tapioca syrup, which is a label-friendly alternative to corn and other glucose syrups. Sourced from the cassava plant, tapioca syrup is widely used in products such as ice cream. Given continued consumer demand for familiar ingredients, Cargill recently doubled the production capacity of its Indonesian tapioca syrup plant. With the plant’s proximity to major tapioca-growing regions and the added production capacity, Cargill says it expects to meet the needs of the rapidly growing North American clean-label sweetener market. The company’s profile includes a full range of carbohydrate profiles and dextrose equivalent levels, a lineup that provides manufacturers with maximum formulation flexibility

1-877-SOLUTNS (765-8867); www.cargill.com/dairyinnovation

ORGANIC RICE PRODUCTS 

Organic and non-GMO rice syrup solids and maltodextrins are effective for building viscosity, creating a smooth texture and adding mild sweetness in applications such as dairy and nondairy yogurts and frozen desserts. Even sweeter, Ciranda’s organic rice products are produced under the Kisan Dost “Farmer’s Friend” social platform, which positively impacts rice growers through no-cost services such as regular onsite consultancy, 24/7 mobile phone support, certified seeds and laser land leveling to reduce water inputs. Farmers benefit from fair pricing policies and additional premiums for high-quality paddy, Ciranda says.

888-329-3577; www.ciranda.com

CERTIFIED ORGANIC COLORS

An entire rainbow of certified organic colors is now available in liquid and powder formats for all-natural dairy product development needs. GNT’s new Exberry organics range — made with natural food coloring from fruit and vegetables — is valued for its brilliance, ease of use, recognizable ingredients and performance. Dairy manufacturers can achieve vibrant hues with consumer-friendly clean and clear label declarations for a wide range of organic products such as dairy and nondairy beverages, yogurts, frozen desserts, dips and spreads, and more, the company says. The teams at Exberry by GNT are looking forward to supporting customers throughout every facet of the manufacturing and commercialization process.

914-366-2886; https://exberry.com/en/  

BIOPROTECTIVE CULTURE

Keeping dairy products fresher and for a longer shelf life is important. To help achieve this goal, IFF unveiled a new bioprotective cuture: Holdbac YM-Sustain. The culture naturally inhibits the growth of unwanted microorganisms in dairy products via fermentation, providing formulators with a consumer-friendly solution that keeps dairy products fresh for longer, without sacrificing taste or sensory experience, the company says. And the culture helps facilitate sustainability goals. In challenge trials, it was incorporated into yogurt and sour cream alongside a starter; compared to products treated with a market alternative, it provided robust control on post-acidification and no major change to sensory attributes, even after 32 days at 10 degrees Celsius and 7 days at 20 degrees Celsius. The bioprotective culture significantly delayed visible mold growth by 14 days at 5 degrees Celsius and 19 days at 10 degrees Celsius. 

212-765-5500; https://www.iff.com/portfolio/markets/food?tab=dairy-cultures

SUSTAINABLY GROWN STEVIA 

Today’s consumers are looking for foods and beverages with less sugar and fewer calories — and without artificial sweeteners. Ingredion says formulators are tasked with delivering ideal taste, texture, and nutritional appeal, all while achieving consumer-preferred labeling. The PureCircle by Ingredion portfolio of stevia flavor modifiers and sweeteners delivers deep sugar-reduction solutions for dairy product manufacturers. The proprietary stevia varietals, which are sustainably grown, minimally processed, and traceable back to the farming communities, have compelling provenance and are a great fit for a wide range of dairy applications, stated the company.

800-713-0208; www.ingredion.com

MILD-TASTING PEA PROTEINS

There’s now a solution to the pea protein puzzle — one that overcomes taste, solubility and purity challenges. It starts with Canadian grown peas that are processed at Merit Functional Foods’ facility using a patented extraction and filtration technology. This process significantly reduces the intensity of the pea flavor while providing a highly soluble protein with a robust amino acid profile. Pea protein from Merit means higher purity, creamy texture and desirable functional attributes — without sacrificing taste. With organic and non-GMO options, Merit’s pea protein gives plant-based products a nutritional boost while staying dairy-free, soy-free, grain-free, and gluten-free, the company says.

888-213-4725; www.meritfoods.com/pea-protein/

 
NATURAL SWEETENING SOLUTION

Osage Food Products says it recently launched its newest natural functional ingredient system, SolvSweet natural sweetening solutions. Consumers are looking to reduce their sugar consumption, and Osage can help companies match or create the best sweetening solution for their products. If one of Osage’s stock products isn’t the right fit, the company will work with customers to customize a solution that will meet specific needs. Osage offers complete flavor solutions for food, beverage, and nutritional supplement applications.

636-390-9477; www.osageflavors.com