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Food Magic Daily Monday, June 26, 2017 4 ANALYZER ENABLES SNACK FOOD PROCESSORS TO MEASURE DEGREE OF BAKE OR BROWNNESS NDC Technologies, a leading global provider of precision measurement and control solutions, offers the InfraLab e- Series at-line analyzer for the accurate and reliable measurement of Degree of Bake (DOB) or Brownness in biscuits, crackers, cookies and snack foods. Taste, texture and appearance are all key quality attributes that determine the success of a food product in the market. Testing of the product during the manu- facturing process for moisture and color is important to ensure final product con- sistency and freshness, but testing typi- cally requires the use of multiple analyti- cal technologies which are often located in a laboratory remote from the produc- tion line. NDC Technologies has integrated its proven DOB or Brownness measure- ments into the InfraLab at-line analyzer to provide simultaneous measurements of moisture, oil and DOB in five seconds. With no special skill required to operate, the InfraLab delivers process vision far beyond that of conventional testing. This provides unprecedented feedback to the process controller for improved control of moisture, oil and DOB which offers financial benefits such as: reduced start- up times and scrap; production of more consistent, within specification product (minimize "checking"); improved oper- ating efficiency; and acrylamide mitiga- tion. The DOB measurement is designed to closely imitate the response of the human eye to changes in brownness and the readings are used as highly repeatable and dependable real-time feedback to the process con- troller. NDC Technologies has an extensive network of sales representatives and application specialists around the globe, backed by over 40 years of experience, making the installation and continued support of the InfraLab e-series easy and guaranteeing consistent, quality measure- ments. For more information, visit www.ndc .com/food or go to booth #3904. LYCORED SHOWCASES SUPER-STABLE COLORS AT SHOW Lycored is showcasing the super-stability of its natural colors for food and bever- ages at booth #1891. The international carotenoid experts are getting creative to demonstrate the many advantages of their natural col- orants, and to contrast them against less effective alternatives. Clean Lines: Non-Bleed Capacity Caught on Film Visitors can watch a time-lapse film showing that Lycored's carotenoid- derived colors for fruit preparations do not bleed or fade in yogurt. By contrast, the film demonstrates severe migration from a carmine-based colorant, and fade and distortion from a fruit preparation with no color. Tammi Higgins, Business Unit Head, Colors, at Lycored, said, "We wanted to bring home how well our nat- ural colors for fruit preps perform in yogurt. Time-lapse photography was the perfect way to do that. When you see the stability of preps colored with our true- to-fruit products, and compare it with the bleed and migration you get from carmine, the contrast is stark." Reduced Fade in Beverage Applications Lycored is also highlighting the stability of its natural color range in beverage applications such as vitamin waters. In recent tests, both Tomat-O-Red ® and Lyc-O-Beta ® delivered excellent per- formance, demonstrating resistance to fading, ringing and lack of sedimenta- tion. Similarly, Lycored's colors provide proven stability in fortified gummies, where vitamin and mineral interaction can cause s h e l f - l i f e issues. T o m a t o Dream Team on Show It isn't just about colors. Lycored is also demonstrating how it can add value to pasta and pizza sauces, ketchup and other tomato-based products. Its Dry Tomato Pulp (DTP) offers fresh, consistent color and authentic texture, while LycoFibers deliver robust pulpiness, and CTC brings a sweet tomato acidity. Christiane Lippert, Head of Marketing, Food, at Lycored, said, "We offer a full range of texture and flavor solutions for tomato products. On their own they can all add value, but by work- ing with them altogether, manufacturers get a greater impact. They can deliver better and more consistent freshness in terms of visual and textural quality, while reducing volume of tomato paste, removing starch and increasing overall yield." Also on display is SANTE, Lycored's unique, tomato-derived concentrate which enhances taste and reduces the need for salt, MSG and other artificial taste enhancers with a simple declaration which allows manufacturers to clean up their labels in a wide range of either dry or liquid-based applications. For more information, visit www.lycored .com or stop by booth #1891. AN INDEPENDENT PUBLICATION NOT AFFILIATED WITH IFT Kimberly Oser Publisher Jules Denton Senior Associate Publisher Lorrie Baumann Editorial Director JoEllen Lowry • Jeanie Catron • Karrie Welborn Associate Editors Yasmine Brown Art Director Jonathan Schieffer Graphic Designer Caitlyn McGrath • Sarah Glenn • Heather Canale Customer Service Managers Stacy Davis • Jay Watson • Hannah Stefanovich Show Logistics & Distribution John Pechota Sales Floor Manager Marcos Morhaim Senior Account Manager Cami Jimenez • Frank Wood Account Managers Tara Neal Director of Operations Enrico Cecchi European Sales Food Magic Daily is published by Oser Communications Group ©2017 All rights reserved. Executive and editorial offices at: 1877 N. Kolb Road, Tucson, AZ 85715 520.721.1300/Fax: 520.721.6300 European offices located at Lungarno Benvenuto Cellini, 11, 50125 Florence, Italy www.osercommunicationsgroup.com Lee M. Oser Founder IN THE PROBIOTIC LAB David Keller, DPM, MBA, explains Ganeden's unique science protocol. FMD: Tell our readers about Ganeden. DK: We are a probiotic supplier that prides ourselves on the stringent research we perform, not only onsite in our state- of-the-art lab, but also with the clinical studies our flagship probiotic GanedenBC 30 has undergone and our unique Extra Step program that helps manufacturers navigate formulation. FMD: Why do you test your partners' products prior to launching? DK: Probiotic claims are based on the number of CFU (colony forming units) delivered to the consumer at the time of consumption (and not just at the time of manufacture). We aid our partners in the R&D phase of the project to develop a product that will meet the minimum requirements for our strain to support the claims being made on their package. FMD: What are the biggest challenges you see food scientists face when formu- lating with probiotics? DK: Most traditional non-spore forming probiotics are susceptible to manufactur- ing and shelf life challenges outside of the refrigerated section. The spore form- ing nature of GanedenBC 30 allows us to deliver efficacious amounts in shelf-sta- ble products and in processes that previ- ously were impossible to add a probiotic to. When considering a probiotic, compa- nies should look at the data that supports that specific strain as efficacy/claims are strain dependent. Ask if the strain has FDA GRAS at a level that supports claims, and are there any safety concerns with any population? FMD: How does Ganeden support food scientists during the R&D process? DK: Ganeden works with food scientists during every step of the R&D process. It begins with education about GanedenBC 30 . It continues with reviewing a flow chart of their process and helping to identify how to best add GanedenBBC 30 within that process. Once R&D sam- ples have been completed, we will test the product to determine the survival through their process, and identify any necessary adjustments to their formula. Ganeden works closely with their QA/QC on how to handle the probiotic in their manufac- turing plant. FMD: What novel uses has Ganeden developed through collaboration with food scientists? DK: One example is HPP (High Pressure Processing) juice products. While this process would kill all traditional probi- otics, companies can add GanedenBC 30 and deliver a finished product with effi- cacious amounts of the probiotic to con- sumers. A second example would be the combination of GanedenBC 30 and pro- tein powders. Multiple studies have shown that when protein is consumed with GanedenBC 30 , there is increased protein utilization versus when con- sumed alone. This effect has been shown both in ani- mal and plant-based proteins. FMD: What do you see as a future trend in probiotics and food science? DK: Research shows that consumers do not want to take additional pills every day and would rather get their functional ingredients from foods that they are already consuming. As the sci- ence and consumer awareness of the benefits of daily consumption of probi- otics continues to grow, companies will increasingly be looking at how to incorporate probiotics at efficacious levels. For more information, stop by booth #1732 or go to www.ganeden probiotics.com.