Issue link: http://osercommunicationsgroup.uberflip.com/i/704796
Fo o d M a g i c D a i l y 3 7 M o n d a y, J u l y 1 8 , 2 0 1 6 messaging. CP Kelco's hydrocolloids allow formulators to elevate various products by playing around with different textures, creating novel consumption experiences and differentiated visual cues on the shelf. FMD: Can you elaborate on what you mean by different textures? LL: We say that texture is our play- ground. What does that mean? CP Kelco's nature-based hydrocolloids can be used to thicken and gel aqueous solu- tions; stabilize emulsions, foams and dis- persions; and prevent gritty mouthfeel in many systems using fortification agents. Texture describes how the food looks visually and how it feels in the mouth. The ingredients we manufacture create that needed "something extra" in bever- age body and mouthfeel, moisture in a bakery item, cling in a sauce, suspension of vitamins and proteins and so much more. There is so much you can do to enhance today's food and beverage offer- ings, and we provide the toolkit to let you do it. FMD: What will make you stand out at IFT? LL: We are excited to demonstrate a little molecular mixology, showcasing how our hydrocolloids work in chal- lenging environments like alcoholic cocktails while also demonstrating that "something extra." Visitors to our booth can experience several unique beverages, each showcasing texture as C P K elco (C o nt'd. fro m p. 1 ) the differentiator. CP Kelco is showcas- ing hydrocolloids in beverages from creamy liqueurs and spirits to highly carbonated beverages. Visitors can experience suspension, mouthfeel and texture and see the difference this will make in old favorites and new beverage concepts. How does a Spiked Shimmering Arnold Palmer, a Foaming FIREBALL ® Whisky Cordial or a non-alcoholic Carbonated Drinking Jelly sound? CP Kelco's toolkit includes KELCOGEL ® gellan gum. KELCOGEL gellan gum suspends the pearlescent effect color in the spiked Arnold Palmer. It is highly compatible with alcohol and is effective in a wide pH range. The products you can make with it are different and fun, sure to draw in consumers. CP Kelco's KELTROL ® xanthan gum is used in the Foaming Fireball Cordial. It provides a stable, long last- ing foam through use of a unique vis- cosity profile. The Carbonated Drinking Jelly uses CP Kelco's GENU ® Carrageenan. This ingredient is very compatible with carbonation. GENU carrageenan provides a crystal clear appearance. This multi-purpose product can be eaten like a jelly or shaken to break the solid gel texture, creating a "drinking jelly!" We invite everyone to visit booth #3239 where we are partnered with our sister company, Huber Engineered Materials, to experience our hydrocol- loids in action with live demonstrations and tastings. Cheers! Learn more at booth #3239 or go to www.cpkelco.com. peas, lentils and chickpeas (garbanzo beans), offered in whole, dry form as well as flakes, flour and grits available in raw, precooked and pregelatinized options, custom milled according to cus- tomers' specifications. Organic and non-GMO cereal grains such as rye, barley, wheat, oats, triticale, emmer and spelt are staples of the Hesco brand. In February 2016, Hesco became the first and only processing company to be certified transitional for wheat by Quality Assurance International. Hesco works directly with farmers who are in the three-year transition period from conven- tional production to certified organic. Through its transitional certification, Hesco helps create a market for growers working toward their organic certification. The newest HFI brand, Suntava Purple Corn ® is now available in addition- al processed forms such as a raw flour, meal or grit; precooked flake, flour or grit; pregelatanized flour; snack grit and sprout- ed. In February 2016, Suntava Purple Corn became Certified Gluten Free by NSF. In Healthy Food Ingredients (Cont'd. from p. 1 ) addition, Suntava Purple Corn is certified organic and Non-GMO Project Verified. With the demand for 'free-from' prod- ucts, including gluten-free, and the increase in better-for-you snacking, HFI works to be at the forefront of consumer demand. HFI proudly supplies gluten-free grains, seeds and pulses including corn, teff, flax, millet, sorghum, amaranth, quinoa, oats, buck- wheat, rice and pulses. HFI's gluten-free ingredients are not only naturally gluten- free, but processed on dedicated gluten-free lines to ensure the highest food safety and quality. These gluten-free grains, seeds and pulses are offered in whole form as well as cracked, flaked and as a flour. Brad Hennrich, HFI President, com- ments, "As passionate as we are about providing the highest quality ingredients, we also pride ourselves on delivering the highest level of service. As specialty ingredient experts, we partner with our customers to find the best solution to meet their needs." Something good is growing. Learn more at www.healthyfood ingredients.net or booth #1212. are advised to avoid. However, in the midst of all the negative ingredient hoopla, some food additives are actually benefiting from renewed interest and preference for them stems from name recognition as well as consumer perception. Stabilizers such as pectin and native starch have always enjoyed label-friendly status. What could be safer or more natural than a stabilizer derived from citrus peels? Another well-known stabilizer, locust bean gum (carob), has also found favor due to its clean origins and long- term use in foods. Gellan gum is classified as a fermen- tation gum derived from the bacterium Sphingomonas elodea. Fermentation gums make use of certain strains of bac- teria to produce polysaccharides for both food and industrial applications. Some of the more notable are xanthan gum, which is used in countless sauces and dressings, and welan gum, a non-food thickener used by the oil industry. Since fermenta- tion gums are batched on demand, there are never any concerns about availability. Quality is also much more consistent and product pricing is dependent only upon production costs. Gellan gum solutions exhibit pseudoplastic behavior and develop highly viscous solutions when dispersed in low concentrations (one percent) at room temperature. As the temperature is increased, the viscosity decreases signifi- L abel Friendly (C o nt'd. fro m p. 1 ) cantly, allowing processors to handle highly concentrated solutions without difficulty. Gellan gum has found a very useful niche in the stabilization of both dairy and non-dairy beverages and desserts. Whether milk-based or one of the many alternative milks available – soy, almond, coconut, etc. – Gellan gum provides both stability and suspension of solids in either HTST or UHT processing. Flavor release is exceptional. The HA type is favored for dairy; however, blends of HA and LA Gellan gums may also be tailored to specific applications. Typical use lev- els are as low as 250 ppm for dairy- based, pasteurized or HTST products with lower levels required for UHT processed products. Low acyl Gellan gum is preferred in applications where its strong gelling characteristics may be maximized. Dessert jellies, confectionaries and fruit spreads are among the more popular uses for LA Gellan gum. As mentioned earli- er, LA Gellan gum requires divalent cations to gel and the resulting gels are not thermally reversible. This attribute is useful for bake-stable fillings and glazes. Gellan gums are also compatible with most hydrocolloids and additions of starch, locust bean and/or Tara gums are used to enhance the mouthfeel of the bev- erages while maintaining a smooth tex- ture. For more information, stop by booth #2414 or go to www.isi.us.com. In comparison to high-intensity sweeteners like sucralose, allSWEET allulose has the ability to replicate the hallmark properties of sugar, such as browning while baking, and can be used as a bulking agent. allSWEET provides an exceptionally clean sweet- ness profile on parity with table sugar and doesn't leave behind an unpleasant or bitter aftertaste like stevia. Best of all, allSWEET is made from non-GMO corn, making it your clean label choice for allulose low-calorie sugars. allSWEET Quick Facts allSWEET is the only non-GMO allu- lose available and is virtually indistin- guishable in taste and function from conventional sugar. allSWEET tastes identical to sugar and can be utilized as the anchor for more complex, natural sweetener sys- tems. allSWEET functions like sugar, exhibits a low water activity similar to fructose and adds humectancy to foods, bars and baked goods. Stop by booth #427 to learn more. allSW EET (C o nt'd. fro m p. 1 ) Epogee food uses include confec- tionery, peanut butter and other nut but- ters, baked goods, "buttery" spreads, gravy and sauces, nutrition bars and pro- tein bars and soft candy. Epogee enables taste equal to or bet- ter than "full calorie, full fat" food, gen- erous portion sizes and sharply lower calorie counts per serving. To learn more, visit Choco Finesse LLC at booth #751, or go to www.chocofinesse .com or www.epogee.net. Epo gee (C o nt'd. fro m p. 1 ) Willis offers a Gluten-Free Georgia Pecan-Crusted Turkey Tenderloin (www.georgiapecans.org/think-beyond- the-pie/recipes/gluten-free-georgia- pecan-crusted-turkey-tenderloin/) that mimics a deep-fried dish. To prevent a soggy outer crust, roast pecan pieces beforehand for an extra-crispy texture, or simply use pecan meal and pieces (which retain their oil) and create a moisture barrier coating that will lead to a crisper out- come. One note: keep pecans in the freezer to maintain freshness – like Pecans (C o nt'd. fro m p. 4 ) many other nuts, their high oil content will turn them rancid quickly if not kept cool. When shopping, look for plump, golden-amber nuts and pieces. Dark pecans are past their prime. Share how you use pecans in the kitchen at www.georgiapecans.org. Georgia pecans are highly sought after because the varieties produced in the state are generally large, plump and fla- vorful. Not only are pecans exceptionally nutritious, their flavor and texture win big in the kitchen. For more information, stop by booth #3669 or visit www.georgiapecans.org. using a variety of preparations and cali- bration methods, determining which pro- duces the most accurate and repeatable results. This information is then sent to you with appropriate recommendations. The Agtron sales, laboratory and techni- cal departments are always available to you for any assistance you may need. Visit Agtron at booth #4042. For more information, go to www.agtron.net, call 775.850.4600, fax 775.850.4611 or email Agtron@aol.com. A gtro n (C o nt'd. fro m p. 4 )