Issue link: http://osercommunicationsgroup.uberflip.com/i/537702
F o o d M a g i c D a i l y 2 9 Tu e s d a y, J u l y 1 4 , 2 0 1 5 KELTROL ® xanthan gum, GENU ® carrageenan, CEKOL ® cellulose gum, and SIMPLESSE ® microparticulated whey protein concentrate – touch a wide variety of food products, from beverages to breads, condiments to confections, desserts to diet foods … the application space is endless. It con- tinually redefines its products by listen- ing to customers, understanding the applications and tailoring the value CP Kelco brings. CP Kelco (Cont'd. from p. 1) At IFT, stop by booth 3521 to get up close and personal with the science of rheology. Let your taste buds enjoy a nutrient-rich chocolate chew with increased stability at high temperatures and give CP Kelco's gels a jiggle. You can create innovative products that exceed your expectations with nature- based hydrocolloids from CP Kelco. Visit CP Kelco at booth 3521. For more information, go to www.cpkelco.com, email solutions@cpkelco.com or call 678.247.7300. Anderson Global has partnered with South Korean manufacturer CJ Cheil Jedang to offer Allulose under the AllSweet brand to the North American market. The sweetener specialists at CJ Cheil Jedang were the first to obtain GRAS status approval from the FDA for Allulose in 2012. As the leading Korean food producer, CJ Cheil Jedang has actively expanded its presence as a glob- al provider of quality food ingredients. CJ is derived from the Korean phrase "Cheil Jedang" which can be interpreted literally as "Best Sugar Refinery." AllSweet™ Quick Facts Clean sweetness profile is perceived as similar to sucrose in sensory panels yet contains 10 percent of the calories and imparts 70 percent of the sweetness. AllSweet Allulose (Cont'd. from p. 1) Wide application range: the ideal calo- rie-reduction agent for your beverage, bakery, frozen, confectionery and dairy applications. Temperature stable: browns like sugar when baking and lowers the freezing point of frozen products. Add texture and bulk to improve mouth feel in current low-calo- rie formulations. Create the perfect sweetener system – it works in harmony with other sweeteners and sugars to round out the perfect formulation. Extend shelf life – it provides enhanced moisture binding and helps to maintain texture over time. Eliminate HFCS and deliver a cleaner formula that performs on parity and with reduced calories. Non-GMO AllSweet Allulose is made from non-genetically modified corn. Visit Anderson Global Group at booth #3712. tool for salt reduction. Springer 4000 is rich in naturally occurring sulphur amino acids and pep- tides content. These yeast extracts bring richness to applications or provide koku- mi taste. Essential in the construction of taste, these yeast-products have multiple fields of applications in the food industry, including soups, sauces, broths and gravies, snack seasonings and sweet recipes. Bio Springer (Cont'd. from p. 1) Culinary Centres, In-House Experts Based in Paris, Shanghai and Milwaukee, Bio Springer Culinary Centres have been designed to support customer's develop- ments. Different areas of expertise are offered to clients: development of a wide range of formulations and recipes to demonstrate the benefits of its ingredi- ents, customer support, recipe develop- ment and optimization, product and recipe evaluation and market trends watch. Visit Bio Springer at booth #2548. The samples are tested using a variety of preparations and calibration meth- ods, determining which produces the most accurate and repeatable results. This information is then sent to you with appropriate recommendations. Agtron (Cont'd. from p. 4) The Agtron sales, laboratory and tech- nical departments are always avail- able to you for any assistance you may need. Visit Agtron at booth #3855. For more information, go to www.agtron.net, call 775.850.4600, fax 775.850.4611 or email Agtron@aol.com. life used and remaining whenever you wish to know, or you can review the jour- ney to analyze your practices after the fact. This information allows you to allo- cate "points budgets," or targets, for ship- ping, receiving, selling and using. You can also set alerts and trigger notifica- tions. Muralidhar Duvvuri, head of Infratab's analytics team, says, "Planner provides a unique ability to manage the key temperatures in your logistics chain and interpret the quality of your perishables or semi-perish- ables in terms of the time remaining at Infratab (Cont'd. from p. 4) any of these key temperatures. It does this by providing a customizable shelf- life calculator, a map widget to visual- ize the logistics chain and a conversion tool to understand the value of a Freshtime point." Planner can be used with Freshtime Go™, a set of software dashboards that connect the sensor tags to the Freshtime Cloud™, thereby creating your own database storage. The entire Freshtime smart sensor sys- tem brings big data power to the desk- top as never before. Visit Infratab at booth #5281. For more information, go to www.infratab.com or call 805.986.8880. Petrich says interest in Suntava Purple Corn continues to grow, "since more and more companies are looking for ways to offer more healthful ingredi- ents that are also Non-GMO and gluten free." Consumers continue to drive that demand, according to Terry Howell, Vice President of Sales and Marketing. "What they find most attractive is the fact that our product is packed with nutritional benefits that go far beyond the basics of carbohydrates, protein and fat." The vivid purple color is another draw, he added, "since it enlivens everything it's in." Howell says science backs this inter- est in anthocyanin-rich foods. "A large body of research shows that the antho- cyanins found in purple corn and other Suntava (Cont'd. from p. 1) dark colored fruits and vegetables pro- vide an exceptional level of nutritional support and benefits for things like heart, colon and brain health, plus healthy blood sugar levels, just for starters." Suntava Corporation, based in Afton, Minnesota, is the first U.S. com- pany to research, grow, and commer- cialize purple corn. Petrich emphasized his company's focus on growing sus- tainably using traditional breeding practices, including hand-pollination. "There's no quick substitute for this kind of meticulous dedication," says Petrich, "and that's why we like to say we're the gold standard for purple corn." For more information on Suntava Purple Corn, visit booth #1409, or go online at www.suntavapurplecorn.com or www.suntava.com. GET SAUCED WITH SLAP YA MAMA! As Slap Ya Mama continues to launch new products with each new year, the Walker brothers are looking to bring a lit- tle more heat and a little more variation of flavor to tables across the globe in 2015. This go-round, they are making additions to their liquid product line and introducing two new hot sauces. The company created its very first pepper sauce in 2011, and with its proven success, the company felt it only neces- sary to increase that product line to three by introducing a cayenne-based hot sauce as well as a green jalapeno sauce. "We had constant requests for a hotter version of our pepper sauce, while main- taining the same great flavor profile. So, we met their demands and created our Slap Ya Mama Hot Sauce," said Jack Walker. With a little more kick to the palate and zing to the taste buds, the Walkers are glad to introduce a hot sauce that will still con- tribute the same great flavors and thickness of the original pepper sauce. Now, what is with this jalapeno sauce that made them decide to go green? Joe Walker said, "This has been some- thing in our sights for some time now and we are glad to finally implement jalapenos into our product line." Jalapenos have been a staple in the Walker household for some time, with their father utilizing this wonderful ingredient in several family recipes. So, they've decided to share it with the rest of the world in the fashion of bottling it up and making it readily available to their customers. It sounds like that's a pretty kind gesture of those Cajuns. For more information, go to www.slapya mama.com. HAWAIIAN COFFEE GAINS NOTICE The Hawaii Coffee Association is dedi- cated to making people more aware of the high-quality coffees that are being grown in the United States. Coffee is cur- rently being grown on all of the major Hawaiian Islands as farmland formerly used to grow sugar cane has been replant- ed with coffee. While Kona Coffee, grown on the Big Island of Hawaii, has been around since the mid-1800s, new coffee plantations are just beginning to develop their reputations, gaining critical notice as they win cupping contests in Hawaii and the mainland U.S.A. These new coffee developments include repurposed sugar cane and pineapple lands on the islands of Kauai, Oahu, Molokai and Maui. In addition, there are a number of coffee farms in the district of Ka'u on Hawaii that have been developing since the 1990s on former sugar plantations. Coffee farms are also being developed in the districts of Hanakua, North Hilo and Puna. "The coffee industry here is grow- ing, and there are a number of techniques being applied, but the primary focus is specialty coffee – very high-grade gour- met coffee," says Steve Hicks, President of the Hawaii Coffee Association. In total, there are 7,600 acres in coffee pro- duction in Hawaii. The Hawaiian tourism industry is the strongest marketing agency for these cof- fees. Coffee plantations are popular stops for tourists. "It's very similar to what you would experience when you go out in the wine country. You get to see the trees, and you see the work going on," Hicks said. For more information, visit the Hawaii Coffee Association website at www.hawaiicoffeeassoc.org or visit the Hawaii Coffee Industry website at www.hawaiicoffeeindustry.com.