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Dispatches from IFT 2012 Las Vegas

IFT 2012 new product round-up: Salt and fat reduction

By Rod Addy , 29-Jun-2012
Last updated on 29-Jun-2012 at 12:10 GMT2012-06-29T12:10:38Z

Salt reduction is just one of the themes of IFT 2012
Salt reduction is just one of the themes of IFT 2012

Salt and fat reduction and flavour masking are major trends among new products at the IFT 2012 trade show in Las Vegas.

Innova’s Griffith Laboratories division has introduced Vegamine Advanced Technology (AT), a new low sodium/high enhancement vegetable protein (HVP). Previous HVPs relied on potassium chloride, resulting in a bitter taste, the company said.

Innova claimed replacing its standard Vegamine product with its new variant enabled a 25% cut in sodium, while retaining taste with minimal cost impact per serving. Even greater sodium reduction solutions were possible, said the firm.

“We’re excited about working with our customers to determine just how much cost savings and salt reduction we can deliver in various applications,” said Dafne Diez de Medina, Innova vice president of innovation, research and development.

Savoury Systems International

Elsewhere, Savoury Systems International has just launched a new soy flavour variant among its range of yeast extracts and flavour enhancers. These are ideal to use in reduced salt foods, as they deliver flavour enhancement and offset a reduction in salty taste, the company claims.

Among the fat reducers, Missouri-based Bunge Oils has launched its UltraBlends 358 cake and icing solid shortening technology at IFT. Part of its wider UltraBlends range, the new variant is designed for baked goods and can reduce saturated fats in such products by more than 40%, while still maintaining quality and texture.

It works for a host of applications, including biscuits, pancakes, layer cakes, icing and cookies and uses a combination of triacylglycerol mismatch technology and the hydrocolloid cellulose.

Lallemande Bio-Ingredients

Lallemande Bio-Ingredients is introducing Whole Lyfe 985A, part of its wider speciality whole cell yeast and autolysates range. “It’s used for flavour donation and enhancement in sodium reduction,” explained Laura Lavallee. “Yeast gives a salty perception. It [the ingredient] imports an umami flavour enhancement.

“We are using Whole Lyfe 985A in seasoning and snack food, and it could be used in thick soups, sauces and meat applications. There’s demand for this all through the food industry, because there’s still a big demand for salt reduction.”

Lavallee said if the ingredient was used in combination with potassium chloride in sodium reduction, it could mask its bitter taste.

Edlong Dairy Flavours

Speaking of flavour masking, Edlong Dairy Flavours continues to add to its rapidly growing range of flavours with non-dairy ‘dairy’ flavours, suitable for those who are lactose intolerant.

In particular its Natural Milk-Type Flavour 1411308 Powder can be used to recreate a dairy flavour while at the same time masking the bitterness of some stevia blends.

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