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Food Magic Daily 2 5 Wednesday, July 18, 2018 global food and drink (Mintel, January 2017); while global food and beverage launches with digestive health-related claims between 2012 and 2016 have a positive 25 percent CAGR (Innova Market Insights' On-Trend presentation, 2017). With an increased interest in immune health, consumers are becom- ing more familiar with beta glucans. Savvy manufacturers looking to capture this emerging trend are coming to us and looking to innovate with our propri- etary strain of baker's yeast beta glu- can, called Wellmune. What sets Wellmune apart from other beta glucan sources is not only the strain, but also its unique manufacturing process and that it is a patented ingredient with a significant body of published, peer- reviewed clinical research supporting its ability to help support immune health in all ages. This unmatched research is specific to Wellmune, which provides product manufacturers the ability to differentiate their product with a unique functional ingredient, while offering the health benefits con- sumers want. Wellmune is also a lead- ing global brand recognized by con- sumers for its clinically-proven immune health benefits, providing a simple-to- understand ingredient that makes pur- chase decisions easier. With probiotics being globally rec- ognized as a top ingredient to support benefit for digestive health, product manufacturers are looking for ways to GanedenBC 30 (Cont'd. from p. 1) incorporate them into foods and bever- ages. Traditionally though, probiotics have been associated with chilled dairy products such as yogurts. Today, howev- er, the development of shelf stable strains like GanedenBC 30 (Bacillus coagulans GBI-30, 6086) means the range of applications is now greater than ever. With over 25 published studies, GanedenBC 30 delivers documented ben- efits for digestive wellbeing, immune health and protein utilization. This gives manufacturers an opportunity to high- light these consumer demanded benefits and carve out a place for their product across most food and beverage cate- gories. Easy to formulate into almost any food or beverage, GanedenBC 30 can be found in a range of products around the globe. Recognizing formulation innova- tion opportunities across food, beverage and supplement product categories, Kerry, the taste and nutrition company, is showcasing both Wellmune and GanedenBC 30 at this year's IFT booth. Both branded ingredients provide prod- uct manufacturers the clinically support- ed solutions to meet growing consumer demand for recognizable, trusted, func- tional ingredients that offer targeted, science-based benefits. Join us at booth #S2213 to learn more about our latest market insights, product concepts, research updates and how Kerry can help you with the innovation and excite- ment needed to unlock sales in a grow- ing market. Learn more at booth #S2213. Outstanding Food Ingredients from Garon Foods It was the summer of 1978, in a place called Freedom, when Gary and Sharon Griesbach were united in holy matrimo- ny and founded the Freedom Farm. As the years passed, the Griesbachs had seven children and the Freedom Farm expanded from a small dairy to a large dairy producing its own butter and ice cream. Gary and Sharon expanded the Freedom Farm to included assorted fruits and vegetables along with many acres of organic products. Then a fiery dream ignited the vision for the future: to grow jalapeno peppers and process them in an innovative way called mechanical infusion™, which was pioneered by the Griesbachs. With the virtuous value and a commitment to ever- excel-to-excellence™, Gary and Sharon decided to sell the Freedom Farm, joined their two names together, and formed Garon ® Foods Incorporated on July 1, 1994. At Garon, the extraordinary group of individuals working together is known as the Garonteam™, which is thrusting Garon ever forward, evolving into the world's premier provider of Global Food Industry, Foods™. The Garonteam's integrity and ever-present-excel-to- excellence-modus-operandi™ is the pro- pelling force that motivates the Garonteam to supply the safest, superior quality food products, with customer service that surpasses the status quo of expected service Garonteed™. Garon concentrates on creating new flavor filled foods to incorporate into traditional foods. Garon special- izes in researching, developing and cre- ating exciting, innovative, flavor filled ready-to-add-foods to manufacturer's food products. Garon's customized cre- ations awaken the taste buds of food connoisseurs everywhere in a wide array of products, ranging from drinks, to cheese, to snack foods, breads, sauces, soups, etc. Garon supplies palate-pleasing combi- nations of herbaceous, hot, peppery, sour, sweet, tropical and many other delectable flavor-filled foods and food ingredients to industrial food compa- nies globally. Garon's concept creation consultations™ conceive and create food products the way you need and want them, by customizing recipes and blends, empowering you to pick your flavor-filled-passions™. The abbreviated product list includes: peppers, chipotle, fruits, veg- etables, spices, salsa, harissa, sriracha, seasonings, specialty blends, smoked foods and flavorings, custom mixing, unique flavorings, oils, natural foods, organic, clean label, non-GMO, cut, diced, ground, halved, pastes, powered, purées, sliced and whole. Remember: if you need, Garon sup- plies. Garon's preservation methods include: Garon's Fresh-like Preservation Methods™, Garon's Mechanically Infused Methods™, Garon's Non Alcoholic Liquor Suspension™, acidi- fied, aseptic, brined, canned, dehydrated, dehydrobrined, dehy- drofrozen, air dried, drum dried, sun dried, ETO, freeze-dried, frozen, irradiated, IQF, refrigerated and more. Garon's food and food ingredients appeal to niche and global markets with taste profiles ranging from the familiar to the unfamiliar, from the exotic and hard- to-find, to Garon's cutting edge cus- tomized creations that exquisitely awak- en the taste buds of food aficionados. Garon particularizes in finding the right real food particulate to use as an ingredient in your food, giving your food an astonishing appearance, and the taste tantalizing profile you want in your fin- ished food product. For more information, go to www.garon foods.com or stop by booth #S3204. CEM Completes Independent ORACLE Study CEM Corporation, a leading supplier of innovative testing solutions, is announc- ing the highly successful completion of an independent study of the ORACLE™ universal fat analyzer by the accredited French laboratory, Actalia Cecalait. The ORACLE is the first ever rapid fat ana- lyzer that requires absolutely no method development. The ORACLE can analyze fat in any unknown food sample with ref- erence chemistry accuracy and excep- tional repeatability. Several dairy matri- ces were examined in the study, includ- ing cream, powdered milk, processed and natural cheese, sour cream, yogurt, dessert and ice cream, spanning a range of ca. 0.5-45.0 pecent fat. Actalia determined that the ORA- CLE was able to analyze all of the afore- mentioned dairy matrices within their respective accuracy levels as compared to wet chemical extraction techniques, all without any method development or cal- ibration. Specifically, ORACLE vs. wet chemistry results yielded a perfect linear coefficient of determination (R 2 ) of 1.000, with no bias. Actalia also conclud- ed that the repeatability of the ORACLE was better than the limit of the reference chemistry for all sam- ples. Located in Poligny, France, Actalia is a COFRAC accredited laboratory special- izing in providing technical and scientific input into the validation and unification of analytical methods, with expertise in dairy analysis. In addition, Actalia is both an organizer of proficiency testing studies and a global supplier of dairy SRMs (secondary ref- erence materials). Since its introduction in 2016, ORA- CLE has gained widespread acceptance and is used in food produc- tion and testing laboratories worldwide. The system was a recipient of the IFT17 Food Expo Innovation Award for demonstrating time and cost benefits and eliminating the use of chemicals, while providing a practical, revolutionary technology with high scien- tific merit. To learn more and view the Actalia report, visit www.cem.com/en/oracle- excels-in-international-study/. At the show, stop by booth #S0631. Protect Occupant Comfort & Save Energy with Berner Air Curtains Cold temperatures by the entrance? Is the hostess shivering? Does nobody want to sit near the door? You're a popular place with lots of foot traffic. Every time that door opens, along with customers, cold air comes in. People complain of being cold near the door, at the bar and within their seats. When the door is open, Berner architec- tural air curtains work to keep cold air out, save energy and keep customers and staff comfortable. Restaurants take pride in both their food and their ambiance. Air cur- tains are used to keep outside tempera- tures from being a distraction to the overall experience that restaurants are working to deliver. Many places are adding air curtains over their indoor/outdoor bars. Patio entrances are another popular place for air cur- tains. In the winter, air curtains help to keep cigarette smoke and cold air out as smokers come in and out. In the summer, air curtains help to protect the air conditioning as wait staff go back and forth between the patio and the dining room and doors are left open to facilitate service. To tailor air curtains to a particular establishment's needs, air curtains are available with custom colors and finish- es, a variety of control options and the ability to add additional heat to the space. For more information, visit www.berner.com.