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8 Sunday, July 14, 2013 QUALISOY: YOUR PARTNER IN OIL INNOVATIONS QUALISOY® is a collaborative industrywide initiative to deliver new and improved soybean traits. One main focus is on healthier, more functional soybean oils for foodservice and food manufacturing industries. QUALISOY is guided by representatives from all sectors of the soybean industry, including farmers, seed companies, researchers, food manufacturers, soybean processors, agricultural organizations, feed manufacturers and trade associations. High oleic soybean oils, the most recent contribution to the food industries, are enhanced oils that offer a healthier profile with improved functionality to meet marketplace needs. The oils allow foodservice operations and food manu- facturers to provide consumers with a better-for-you balance of fats, along with superior performance and stability to decrease waste and ultimately save operational costs. Food manufacturers will enjoy high oleic soybean oils' increased functionality. There is an improved shelf life and taste, due to high oleic soybean oils' superior resistance to flavor breakdown. The oils also feature a neutral taste, allowing the natural flavors of ingredients to stand out. In addition, enhanced-trait high oleic soybean varieties are sustainable, having less impact on the environment. Conservation farming techniques preserve top soil and fuel, and reduce the need for herbicides ITO EN BRINGS MATCHA INTO THE FOREFRONT OF INGREDIENTS ITO EN, the world's leading supplier of green tea leaves and green tea beverages is bringing Matcha – stoneground powdered green tea – into the forefront of the ingredient world. With over 45 years of tea making experience in Japan, ITO EN has introduced a bulk culinary Matcha under its new line―Matcha Love. Traditionally used in the Japanese tea ceremony, the prized Matcha is quickly becoming the go-to ingredient for new innovations. Seeing an increased trend in the food industry, Matcha is becoming a popular ingredient for both sweet and savory dishes. The herbaceous essence of the tea gives a unique and delicious flavor to culinary creations. Matcha is made from leaves that are carefully shade grown, picked, steamed and ground by stone. Celebrated for its vitality, Matcha contains the highest amount of nutrients and vitamins, since CULINARY FARMS DELIVERS THE AUTHENTIC FLAVORS OF MEXICO By Fernando Alvear, Vice President, Culinary Farms Moles are deep, rich sauces originating from Mexican family recipes passed down from generation to generation. Each highly complex composition is unique and made from a range of chiles, spices, nuts, even cookies and ingredients indigenous to their region of origin. The mole sauces deliciously complement a wide range of meats and seafood. According to Kirk Bewley, President of Culinary Farms, "The American consumer hasn't really had the opportunity to enjoy a great high-quality, true Mexican mole. This is because Moles are very time-consuming to make correctly; each ingredient has to be prepped or cooked separately and then added together to bring out the flavor. We're really excited to introduce these products to our customers and the opportunity to expand appreciation for the heritage behind these time-honored recipes." Culinary Farms has invested years STRATAS DOESN'T SETTLE FOR LESS IN THE AFTER TRANS-FAT ERA By Roger Daniels, Vice President, Research, Development and Innovation, Stratas Foods When it comes to the world of shortenings, you can pretty much divide history into two eras; BT (Before Trans-fat) when shortenings were desired by bakers because they worked and were easy to work with; and AT (After Trans-fat) when shortenings moved to palm oil as a foundation. BT was ruled by soybean shortenings. Everyone used and loved partially hydrogenated soybean/cottonseed oils. We loved the texture, the creaminess, and the workability over varying temperature ranges. But soybean shortenings, being partially hydrogenated, contain trans fats. With the elimination and even localized banning of partial hydrogenation, the market had to find a suitable replacement. The industry settled on palm oil, a zero-trans-fat-solution. It was a "settle" in the most disappointing way, because everyone quickly found that palm shortenings don't perform up to the standards of partially hydrogenated soybean/cottonseed oils. Stratas Foods has had many customers admit that the world of palm Food Magic Daily on a global level. Foodservice professionals will appreciate high oleic soybean oils' superior performance. High oleic soybean oils have enhanced functionality with their superior resistance to flavor breakdown and reduced build-up of polymers on foodservice equipment in high heat applications, as compared to commodity oils such as soybean, corn, cottonseed, canola, and sunflower. High oleic soybean oils have an extended fry life, performing two to three times longer than standard oils in high temperature and extended use applications because of the heat and oxidative stability of the oil. The oxidative stability index (OSI) values for high oleic soybean oils can reach up to 60 hours. This translates to cost savings for food service operations. Everybody will value high oleic soybean oils' better-for-you benefits. Their improved fat profile features lower satu- rated fat (versus commodity oil) while maintaining zero grams of trans fat, which may lower cholesterol and support heart health. High oleic soybean oils boast three times the amount of beneficial monounsaturated fatty acids (MUFAs), which benefit heart health when eaten in moderation. Studies have shown that MUFAs also help reduce LDL levels in the blood, reducing the risk of heart disease and stroke. QUALISOY is committed to enhanced oil options that address the functional and nutritional needs of food companies. QUALISOY is an independent, third-party collaboration that serves as your source for information on the latest soybean oil traits. Visit QUALISOY.com for more information. For more information, visit booth 568, go online to www.qualisoy.comor email info@qualisoy.com. the leaf is fully consumed after the veins and stems have been removed. With potent health properties, the health and beauty industry is introducing new and innovative products using this traditionbound green tea. The antioxidant properties in Matcha comes from the powerful tea polyphenol found in green tea-Catechin, also known as EGCG. Green tea also contains LTheanine, an amino acid that gives tea its sweetness and promotes a calming effect. The calm alertness of matcha is one of the reasons why Zen Monks enjoyed Matcha for meditation. Also rich in Vitamin C, Matcha contains 100 times more Vitamin C than an orange. As more and more Americans embrace a healthier lifestyle, consumers are seeking out healthier ingredients in their daily regime. From blending it into smoothies to cooking with this unique vibrant stoneground green tea powder, Matcha is no doubt becoming an important ingredient in the commercial world of business, as well as a kitchen staple that is slowly integrating into the American diet. in bringing five of the most popular Mexican moles to market. Mole Adobo, also referred to as Mole Rojo, originated in San Luis Potosi. With a distinctive orange-red color, Mole Adobo is made with ancho and guajillo chiles and a wide range of aromatic ingredients. Mole Dulce, also called Mole Poblano, originated in Puebla. This is the popular mole made with chocolate, ancho and mulato chiles, with sweet aroma and rich taste. Mole Oaxaca is very flavorful and complex with its combination of pasilla, mulato, guajillo, cascabel, chipotle and mora chiles. Mole Ranchero is from the state of Morelos. The classic recipe includes ancho, pasilla and mora chiles along with chocolate, sesame and pumpkin seeds. Mole Verde is the freshest-tasting of Oaxaca's famous seven moles. Lively flavor and color comes from fresh herbs, serrano chiles and a range of aromatic spices. The moles are shelf-stable and available in concentrate and ready-touse forms. Typical applications include frozen and shelf-stable meals and in food service. Culinary Farms will be sampling the moles during IFT Food Expo in booth 3222. shortening suffers from "seven deadly sins" of performance and consistency. What are those sins? Poor performance under sheer (a poor yield); long mix times, often never reaching peak; lumps and clumps in dough; cracks and tears in dough; cracks in icing; unacceptable freeze, thaw, and shelf life issues; and higher amounts of saturated fats. The company that solves these operational issues will be the hero in plants, bakeries, kitchens and warehouses of every size across the industry. The question is, what do you fix first in the list of sins? Is it performance first and look/feel second, or is it beginning with the look and feel before proceeding to performance? At Stratas, we have set out to try and make palm oil shortening look and feel like real (i.e. soybean-based, hydrogenated shortening) with the hypothesis that For more information, visit booth 4672 or contact ITO EN(North America) Inc. at 718-250-4000 or visit www.itoen.com. For more information, visit booth 3222, go online to www.culinaryfarms.com, call 916-375-3000 or email falvear@culinaryfarms.com any process that can duplicate the look and feel just might duplicate the performance. The goal is very straightforward: palm shortening must be smooth, creamy, workable over a wide temperature range, consistent from cube to cube and functional through its expected shelf life. In our labs, we are looking closely at the delicate balance of crystallization required for holding the shortening together versus the amount that begins to impact functionality, look, feel and stability. We believe that soon the baking industry, food service, and food ingredients will not have to settle for lesser performance. For more information, visit booth 2447 at IFT, go online to www.stratasfoods.com, call 888-404-1004 or email flexpalm@stratasfoods.com.