What Makes A Winning Ingredient? - IFT - IFT
BY DONALD E. PSZCZOLAWhat Makes a WinningIngredient?Which ingredients are game-changers?Some of the factors that help determine a ‘winning’ingredient development will be looked at in this reviewof ingredient launches from the 2012 IFT Annual Meeting & Food Expo . MScan this code withyour smartphone’sQR code reader toview IFT videos.pg58arketability. Cost effectiveness. Performance.Functionality. Taste.Texture. Nutritional value.Timeliness. The ability to overcome technical challenges. Theseare just a few of the factors that canhelp spell the success of an ingredient when it hits the spotlightof events such as the recent IFTAnnual Meeting & Food Expo.For me, though, the lyric,“Break on through to the otherside,” from the 1960s rock band TheDoors, really describes what constitutes the meaning of a winningingredient. Translated: It becomessomething more than what youhave traditionally seen and thoughtto be possible for that ingredient.It takes that extra step from thepast to provide a new version ofitself or, perhaps more accurately,a new vision. Through carefulresearch and hours of development,an ingredient can evolve—breakon through—from a traditional,more familiar position to one thatcan address unsolved functionality, taste, and nutritional challengeswhile offering both the food manufacturer and the consumer anumber of benefits in the end.Pretty sure that Jim Morrisondidn’t have that in mind whenhe blasted out that line, but itsure does capture the nature08.12 www.ift.orgof certain ingredient developments, especially the ones thatthis article will be covering.Take, for example, a familiar ingredient, hydrolyzedvegetable protein (or HVP as itis known by many). Now imagine using a technological methodto help create an HVP that haslower sodium without compromising its taste. That certainlyis timely, meeting a major trendright now—sodium reduction.Or how about an isolated soyprotein that has been improved sothat it can generate clear solutions ina beverage application—previously,a difficult thing to accomplish. Andsometimes, as in the case of thisisolated soy protein innovation,it can generate further advancements, creating a new line ofingredients that provide special—and broadened—opportunitiesfor other product applications.In terms of today’s trends orfocuses, certain ingredients such asproteins and probiotics are surgingat the moment, and so it shouldn’tbe too surprising to see pea proteinin chocolate or a probiotic strainin coffee. These developments arethe result of advanced technologies that are helping to overcomefunctionality, taste, and nutritionalchallenges in product development. And while these kinds ofingredients provide a certain nutritional value—one that survivesthe processing conditions—it doesnot compromise the end quality ofthe product. And once that can beaccomplished, almost anything goesin terms of applications. Probioticsare no longer found just in yogurt,and protein is no longer confinedonly to protein shakes. And I guesswe’re no longer in Kansas anymore.Some “winning” ingredientsactually have a long history, and sotechnically they really aren’t newnecessarily, but because these ingredients have been improved on orbecause they are meeting challengestoday that didn’t exist at such a highlevel 20 or 30 years ago, they arebeing rediscovered and their valueenhanced. One example might be acyclodextrin (a curious ring-shapedmolecule) that has the potential toaddress health problems such as diabetes or taste enhancement issuesassociated with nutraceuticals.Sweeteners such as stevia havedefinitely flooded the Expo floorthis year and certainly merit special attention. And, of course,A wide range of ingredients were launched orshowcased at this year’s IFT Annual Meeting andFood Expo. Here is a special thumbs-up for some ofthese developments which provide ‘winning’benefits for today’s—and tomorrow’s—food andbeverage formulator.Image iStockphoto.com/Max-9
IF T 2012 A nnual Mee t ing & Food E x poI N G R E D I E N T S P o s t- S h o wsodium alternatives continue toevolve, and one can expect to findat least one on this list of winners.I’m not sure if there is necessarily any connection—I will explorethat aspect in the near future—but many flavor companies werehighlighting sweet and savory combinations at the Expo, and I can’thelp imagining what might happenwhen stevia meets a sodium-reduction technology in a new formula.Don’t be surprised to find novelhybrid ingredients out there—part lipid and part carbohydrate,providing interesting alternativesin the area of fat replacement.And sometimes winning prototype concepts are developedthat are almost ready for themarketplace—if an interestedproduct developer is ready to takethat extra step to market it.This article will look closelyat the following 12 ingredientdevelopments—launched or showcased at the IFT Annual Meetingand Food Expo—and try to provide a rationale as to what makesthese developments “winning.”Although I was tempted to give it ashot, these ingredients are rankedin no particular order. Also, a fewhonorable mentions will also beincluded at the end of the story.And don’t forget to read articleswritten by Karen Nachay and LindaOhr for additional ingredients andnutraceuticals post-show coverage. I’m not sure if either one willbe quoting from rock songs, but youcan bet they’ll be covering excitingdevelopments and prototypes.So here is a review of ingredientdevelopments that I think deservea special thumbs-up for breaking on through to the other side.With apologies, Jim Morrison.Viable Low-sodium HVP DevelopedHydrolyzed vegetable proteins(HVPs) have been used for morethan a century as a cost-effective flavor enhancer that serves asthe backbone for gravies, soups,sauces, and other savory products. (HVPs are plant proteins thathave been hydrolyzed and neutralized, resulting in a combination ofsmaller peptides and amino acids.)While they have been used as flavoring agents providing a general,non-characterizing meaty/chickenflavor profile, as flavor enhancers useful for their relatively highsalt and monosodium glutamatecontent, and as a protein sourceto create new processed flavor,the high levels of naturally occurring sodium in HVPs have limitedtheir use in low-sodium products, which increasingly are indemand. Previous attempts todevelop a viable low-sodium HVPoption relied on potassium chloride, resulting in a bitter-tastingproduct that had limited uses.In its production of a new HVPthat provides low sodium but highflavor enhancement, Innova, aGriffth Co., Lombard, Ill. (phone630-928-4800, www.innovaflavors.com), may have solved aningredient challenge that has vexedfood manufacturers for years andconsequently filled a void thatexisted in the HVP marketplace.The company claims this HVPis the first product of its kind tolower sodium while maintaining the desirable flavor that foodcompanies and consumers havecome to expect from an HVP.According to Innova, whichspecializes in creating customized meat and savory flavors forfood applications, its newly introduced Vegamine Advanced Technologydoes not rely on potassium driving the acid hydrolysis process;rather, the resulting HVP still usessodium salts, providing the product with a number of advantagesover previous HVPs that generated potassium rather than sodiumchloride during the hydrolysis process. The company’s full line oflower-sodium Vegamine AT products08.12 www.ift.orgA new hydrolyzed vegetableprotein has been developedthat provides low sodiumbut high flavorenhancement for use insoups, gravies, sauces, andother savory products.Photo courtesy of Innova, aGriffith Co.59pg
IF T 2012 A nnual Mee t ing & Food E x poI N G R E D I E N T S P o s t- S h o wenables sodium reduction without sacrificing taste in applications already using HVPs;increases natural enhancement; facilitatesflavor creation due to higher protein levels; supports cost-reduction initiatives byallowing for a reduction in usage of expensive ingredients; and extends or partiallyreplaces higher cost ingredients such asautolyzed yeast extract and meat powders.Furthermore, the proprietary techniquecreates the low-sodium HVP from soy,corn, wheat, or all three combined, whichrequires no changes to ingredient lists.“Low-sodium products have presented a real challenge from both a tasteand cost standpoint,” noted EnriqueMedina, Innova President. “Companieshave struggled to find reliable, affordableways of lowering sodium without sacrificing taste. By reducing sodium levels in anHVP without losing its traditional flavor,our solution is a win-win proposition.”Medina emphasized, “The Vegamine ATline provides versatility that is certain tohelp a variety of products improve theirlabel profile without sacrificing the Vegaminequality our customers expect and rely on.”The company demonstrated the capabilities of the new HVP line in a chickenbouillon application at the IFT Food Expo.The significant implications for a wide arrayof food products are evident as a resultof just a few early applications using thenew AT products, observed Dafne Diezde Medina, Innova’s Vice President ofInnovation, Research and Development.“This really is just the beginning of ourjourney. Substituting Vegamine AT for a conventional HVP can help achieve a 25%reduction in sodium with a cost impactof only one cent per serving with sensory attributes comparable to the control.Even greater sodium reduction solutionsare possible, reflecting the improved flavor profiles of the new product line.”The performance and effectiveness ofVegamine 83D AT was evaluated in comparison to the regular version Vegamine 83Din a variety of food applications includingcoated oyster crackers, chicken bouillon, chicken gravy, and chicken and orzo.Once the applications were developed,a team of 12 experts evaluated each version within an application for sensoryattributes of salty, umami, HVP, yeasty,meaty, sweet, and sour by a blind test,using a 7-point Hedonic rating scale. (Theresults are available from the company.)The expert taste panel making blind evaluations of products containing the newHVPs clearly perceived their benefits.Areas explored were sodium reduction, flavor enhancement, ingredient replacement,cost reduction, and flavor development.Vegamine AT is one of the many innovative research advances that the company’sflavor chemists and food chemists havedeveloped in ongoing efforts to introducethe highest-impact, best-tasting meat andsavory flavor for customers. Previously,Innova introduced SaltSavor , a saltreduction portfolio of taste-modulationtechnology based on the enhancementof sodium channels and the binding ofumami receptors. (Umami, one of thefive basic tastes, is the Japanese wordfor “meaty” or “savory.”) SaltSavor delivers an increased salty perception throughstimulating taste buds compared tousing salty-tasting compounds. Flavorenhancement is an added benefit.In addition, Innova provides a variety of customized meat and savory flavorswith special signatures, including itsRobust line of meat flavors. By controlling all product development steps fromconcept through delivery and drawing upon a deep history of reaction flavorexpertise, the company offers flexibility, creativity, quality, and value for thedevelopment of flavors in powder, paste,liquid, and water- or oil-soluble forms.Line of Transparent Isolated Soy Proteins Extended“In the past, soy protein-enriched acidicbeverages have been formulated with traditional isolated soy proteins,” explained RussEgbert, Director of Protein Research forADM, Decatur, Ill. (phone 800-637-5843,www.adm.com). “These low pH beveragesystems have not found wide acceptance dueto two major issues with the proteins. First,they have very low solubility in low-pHenvironments and require stabilization andhomogenization in order to keep the protein in suspension. Second, they generateopaque solutions when hydrated in water.”Recently, through alternative processing, a new transparent acid-soluble isolatedsoy protein (Clarisoy 100) was developed. When the ingredient was launchedat the 2011 IFT Food Expo, the company08.12 www.ift.org61pg
An extension to a line of acid-soluble isolated soy proteins that provide clarity tobeverages has been produced. The ingredient, which may be blended with dairyproteins or used as a replacement, can open up new opportunities in soy milks,smoothies, and meal replacement beverages.Photo courtesy of ADMdescribed it as the “world’s firstvegetable-based protein that offersclarity and complete protein nutrition for beverage applications,”enabling manufacturers to meetthe demand for great-tasting,nutritionally enhanced beveragestargeted to the growing number of consumer preferences.According to Egbert, the ingredient was specifically developedfor use in beverages with pH levels below 4.0, providing them with5 g to 10 g of protein, and in lowpH beverages, it is 100% solubleand transparent. Egbert noted thatwhile traditional isolated soy proteins are typically spray-dried at apH above the isoelectric point of thesoy protein, this new ingredient,pg6208.12 www.ift.orgClarisoy 100, is spray-dried at a pHbelow the isoelectric point. Becauseof its very high solubility displayedat a pH below the isoelectric point,no homogenization or stabilization isrequired to produce acidified beverage systems. Extremely heat stable,it allows thermal processing suchas hot fill without any loss of clarity or notable change in viscosity.The ingredient consequentlyopened up opportunities for beverage manufacturers to fortifysports drinks, citrus-based drinks,fruit and fruit juice blends, lemonades, powdered drinks, andwaters with a pH of less than 4.0with soy proteins. “Until now,those application areas have beenoff limits to soy proteins due to formulation challenges of using soy inlow-pH applications,” said Egbert.Furthermore, he added, “key flavorattributes also distinguish traditional isolated soy proteins fromClarisoy 100. Slight beany, cereal,bitter, and astringent flavors maybe associated with traditional isolated soy proteins, while the flavorof Clarisoy 100 is characterized ashaving an overall clean and blandflavor, with slight astringency.At the 2012 IFT Food Expo,the first extension of the Clarisoyline of transparent isolated soy proteins made its debut. Clarisoy 150is described as a clean-tasting isolated soy protein for use in beveragesystems with a pH of less than 4.0with cloud systems or neutralizedto a pH of 7.0 or higher. Becauseof its clean flavor and higher solubility in higher pH ranges, Clarisoy150 allows for greater use of soyprotein in mildly flavored neutralbeverages such as meal replacementand weight management drinks,soy milks, and smoothies. It isextremely heat stable with provencompatibility with dairy-based protein sources. It enables beveragemanufacturers to “comfortably” formulate with up to 10 g of protein.In March 2011, ADM enteredinto a licensing agreementwith Vancouver-based BurconNutrascience Corp., which allowedADM to be responsible for theworldwide production, distribution, and sale of Clarisoy soy protein.The license agreement gives ADMexclusive rights across all geographicregions and all potential productapplications to produce, market,and sell the ingredient. Accordingto Burcon, Clarisoy 150 will open up“an entire new range of consumerproducts that can be formulatedto include Clarisoy.” The company’s Vice President of TechnicalDevelopment, Martin Schweizer,commented, “Clarisoy 150 has anextraordinary clean taste profile.Combined with its smooth mouthfeel, it offers a host of potentialapplications either as a replacement for, or to blend with, dairyprotein. Its potential to be blendedwith dairy protein or to be used indairy-alternative applications hasbeen a key focus of our researchand patenting team for many years.Since our discovery of Clarisoy overfour years ago, we have continuously worked to expand its potentialapplications. The unique and revolutionary nature of this proteinallows us to continue to discovernew, exciting uses for it even today.”Both Clarisoy versions allowbeverage manufacturers to create products with good or excellentsources of protein. At the IFT FoodExpo, ADM offered samples of Fruitand Veggie Jive, a nutritional beveragethat included Clarisoy 100 (providing 7 g of protein) plus one servingof fruit and one serving of vegetables. Also available was HarmonySoymilk made with Clarisoy 150.To meet growing customerdemand, ADM has expanded production of Clarisoy. The companyrecently opened its first commercial-scale plant to producethe vegetable-based protein. Theingredient is available to customers looking to purchase quantitiesbeginning in June. The facility,located in Decatur, Ill., provides anew line extension for ADM’s existing isolated soy protein production. »»
IF T 2012 A nnual Mee t ing & Food E x poI N G R E D I E N T S P o s t- S h o wClarisoy is created through a patented process that delivers a highlypurified product with a 95% proteinconcentration on a moisture-freebasis. “The company expects thisplant to be the foundation for anentire Clarisoy product line, as wecontinue to evolve it to meet ourcustomer needs,” noted BruceBennett, General Manager of ADMSpecialty Products—Oilseeds.New ‘Single Salt Grains’Provide Sodium ReductionWhat has been described as a breakthrough technology for sodiumreduction has been developed byNetherlands-based AkzoNobelSalt Specialties (phone 31 653108373), one of the world’sleading salt manufacturers. Thetechnology, used to create anew product called Suprasel LosoOneGrain, can achieve up to 50%sodium reduction by combiningregular salt, mineral salt, and tasteenhancing flavors into single saltgrains. These grains offer a direct,one-to-one replacement for regularsalt as they are said to look, taste,flow, blend, dissolve, and cook inthe same way as traditional salt. (Seethe company website, www.suprasel.com, for complete information.)Reducing sodium levels in foodisn’t easy, noted AkzoNobel SaltSpecialties. As well as the tastesalt provides, it has many practical functions that must be met.While developers have a range ofsolutions at their disposal, finding the right mix takes time andeffort. Introducing new ingredientsinto production brings fresh challenges, and there can be problemsrelated to dust formation, contamination of equipment by hygroscopicmaterials, transport, and dosing.How do we develop a productto ensure it maintains all the tasteand quality of regular salt but it fitsthe required low-sodium profile?There are a number of strategiesthat can be used to help overcomeflavor. These include, among others, step-by-step reduction in salt(lower the sodium), the adjustmentof salt crystals and salt distribution (physical enhancement),improvement of ‘receptabilty’ ofsalt receptors (flavor modulation),increased used of herbs, spices,flavors, and taste enhancers (compensation for taste loss), use of othermineral salts (salt replacement),and the use of aromas associatedwith salt (cross-modal effects).Frequently, to replicate the taste ofsalt completely, a combination—if not all—of these strategies isneeded for a successful formulation.“Producing a low-sodium product that can exactly replace salt isa complex issue,” noted the company. “Taste is key, and historicallythe ‘salt replacer’ produces a bitterflavor that, in turn, needs anotheringredient to mask this. The moreseparate ingredients that are addedin, the more problems can occur—for example, dust formation or theindividual elements demixing orlumping. This is why we believepremixes are not an option for successful salt replacement products.”For these reasons, the company developed its new technology,which turns salt into a free-flowing, easy-to-handle carrier of flavorsand nutrients. OneGrain grainsize distribution is similar to thatof regular salt, and hygroscopiccomponents are captured in theOneGrain grains, ensuring that theproduct remains free-flowing. Theresulting ingredient behaves likesalt, stores like salt, and is a genuine replacement for salt in bothfunctionality and taste. In fact,according to the company, it blendsas easily as regular salt and dissolves even faster than regular salt.The ingredient can be used atthe same dosage levels as regular salt without becoming lumpy,creating dust, or demixing—common problems with other sodiumreplacement products. As a singleproduct, it blends and dissolves easily, and can be handled and storedin exactly the same way as regular salt, offering a convenientA new technology for sodium reduction can combine regular salt, mineral salt, andtaste-enhancing flavors into single salt grains. These grains are said to taste andlook like regular salt, have similar functionality characteristics, and achieve up to50% sodium reduction.Photo courtesy of AkzoNobel Salt Specialtiesalternative in food manufacture.Furthermore, each grain retainsall its components—regular salt,mineral salt, and flavor—during transport and storage with noseparation. Because it provides asimple one-to-one replacement,no changes in recipes are needed.The company offers a line ofproducts that include Suprasel LosoOneGrain A30 (70% NaCl, 26% KCl,and yeast extract natural flavor),Suprasel Loso OneGrain A50 (50%NaCl, 46% KCl, and yeast extractbased nature-identical flavor), andSuprasel Loso OneGrain B50 BakerySalt, which contains iodine (50%NaCl, 46% KCl, and yeast extractbased nature identical flavor).The company did sensory evaluations on its new ingredient ina number of applications, including instant chicken soup and saltedcrisps. Also, the company offersa study of low-sodium alternatives to traditional baker’s salt. Saltgives bread a specific flavor. Asidefrom the taste, sodium affects therising of the dough, the fermentation speed of the yeast, and thetexture of the bread. Substituting08.12 www.ift.org65pg
Suprasel Loso A30 or A50 for regularsalt reduces the sodium content by30% and 50%, respectively, whilemaintaining the properties of thedough and the taste and textureof the bread. Both salt ingredients were tested in white breadagainst a benchmark of 1.8% saltby flour weight by the NetherlandsBakkerij Centrum. Volume, appearance, color, texture, softness,and flavor remained the same.Sander Tierolf, MarketingManager at AkzoNobel, said,“We’re very excited to unveilSuprasel Loso OneGrain as we trulybelieve it represents a major advancefor food manufacturers who arelooking for ways to reduce thesodium content of their products.”Studies have shown that excessive use of salt can contributeto raised blood pressure, whichcan lead to cardiovascular disease. Although there is still debateregarding the health effects oftoo much salt, new sources forsalt alternatives, as well as noveltechnologies such as this oneand varied approaches for reducing sodium continue to emergeas the food industry—and itsplayers such as AkzoNobel—endeavor to cut salt consumptionwithout compromising taste.Pea Provides ProteinBenefits in ChocolateWith the demand for protein continuing to rise, the hunt for newprotein sources and alternatives isgathering pace, according to InnovaMarket Insights. Data presented bythe market researcher shows thatintellectual property developmentand patent activity is on the rise,and the U.S. accounted for morethan 40% of recent alternative protein patent activity. Traditionalareas such as soy, wheat, lupin,and chickpeas are being reexamined again as healthy and sustainablesolutions. And while soy continuesto dominate in terms of vegetableproteins, a range of new products is starting to appear, basedpg6608.12 www.ift.orgIs that pea protein in your chocolate? Asprotein trends continue to surge, pea proteincan help boost the nutritional profile ofchocolate formulations without changing thechocolate’s texture, melt characteristics, andtaste.Photo iStockphoto.com/clubfotoon other beans, as well as nuts,seeds, grains, and vegetables.An IFT session focused on yellow pea as an emerging sustainablelegume for nutritional and functional food innovation. There is agrowing demand for sustainable,natural, non-allergenic nutritionaland functional foods. With about 10million tons of annual production,yellow pea is a legume that meetsthese criteria. It consists of 25%protein, 14% fiber, 50% starch, and6% sugar. Pea starch with its 35%amylase content provides specialfunctionality for food product formulation. Yellow pea is less knownto consumers, food manufacturers,and food scientists and researcherscompared to traditional cereal andgrain materials, and this symposium—said to be the first technicalsession on yellow pea—provideddata on its nutritional and functionality properties while demonstratinginnovative options as to how toincorporate pea protein, fiber,and starch into the formulation.With this background setting the stage, Roquette America,Geneva, Ill. (phone 630-463-9430,www.roquette.com), introducedchocolate formulations enrichedwith its Nutralys pea protein, whichprovides not only nutritional benefits but enhanced productionefficiency and consumer appealto products that traditionally usestandard chocolate and coatings.Because of its amino acid profileand dispersibility, the ingredient can boost the nutritionalprofile of chocolate withoutchanging the chocolate’s texture,melt characteristics, or taste.Kate Jacobsen, the company’sSenior Project Coordinator forConfectionery Applications, noted,“Nutralys pea protein can be addedto chocolate at up to 16% without affecting processing conditions.Even at the high inclusion rate ofprotein, standard temperaturesand time used for mixing, refining,conching, and tempering the chocolate require absolutely no changes.And in addition to boosting protein content, it offers chocolatemanufacturers an edge in appealing to the rapidly growing healthand wellness segments that wantclean labels, allergen-free products,and traceable and safe ingredients.”“This is a big step forward notonly for Roquette but for all thosewho partner with us in productdevelopment,” said Craig Glover,the company’s Business Managerof Human Nutrition. “As a replacement for dairy protein, Nutralys isan incredibly efficient source of protein with 98% digestibility, and asa powder ingredient, it has excellent flow and dispersion properties.”Nutralys has digestibility similar to that of the best animalprotein and is a purified proteinsource with no residual complexsugars. Chocolate made with thepea protein can be used literallyany place that standard chocolate is currently used, and it offersopportunities for chocolate manufacturers to expand their reach
into the health and wellness-basedconsumer market segments.In the past, the coverage of soyprotein has eclipsed other valuable types of protein sources, butRoquette, with its new innovation,expects that the tide is changingand that pea protein will be successful in carving into territories oncereserved for soy. The pea, of course,is an old ingredient and probablytraces its origins to the Near East,especially the countries around theMediterranean, which have created such regional dishes as paellaand couscous. But with the growingrecognition of pea as an ingredient, new opportunities, such as itsuse in chocolate, can open up. Andnot just in chocolate either. Pea protein concentrates or isolates areavailable at varying gel strengthsfor several food and beverage applications. For meat applications, forexample, pea protein isolate canreplace soy isolate on a weight-forweight basis without influencingorganoleptic parameters.According to Roquette, untilrecently, the main restriction of theuse of pea was its taste differencedepending on the botanical origin,as well as inadequate processing methods to clean up persistentodor and sensory notes. However,ingredients such as Nutralys havemade major organoleptic improvements, allowing manufacturers tomake use of their nutritional values, superior digestibility, andtechnological functionality.Taking advantage of the surgeof interest in protein, Nutralys mayalso create interesting partnershipswith other ingredients. Imagineits use in chocolate made with asugar-free sweetener. Or its use inan application that combines sweetand savory flavors. These are justa few examples where pea proteincan find new marketing opportunities. And through the company’sCustomer Innovation Center, stillnew opportunities for productformulation are being created.So the next time you eatpg6808.12 www.ift.orgthat chocolate bar, ask yourself is that pea protein in it?Someday, it may very well be.It’s a Stevia World After AllSeveral ingredient companies at theIFT Food Expo promoted the useof stevia as an alternative sweetener. (One major sugar producer,Domino Specialty Ingredients,included stevia in its extensiveportfolio.) What factors (or perceptions) influenced the evolutionroad that other sweeteners such asaspartame and acesulfame K pursued in product development.Technological advancements alsohelped fuel the success of stevia.Again, while the more recent stevia extracts were an improvementover the previous versions, theystill had their flaws. Technologicaladvancements not only improvedon them, making them more efficient in terms of quality andproduction, but also helped makeA variety of stevia-based sweeteners are in the marketplace. For example, this product combines steviaextract and different flavors that can be added in droplet form to coffee, smoothies, oatmeal, yogurt, andother products. Photo courtesy of Wisdom Natural Brandsof this sweetener and its growing role as a major sweetener?When stevia was first launcheda few years ago (or more preciselyrelaunched as there were “inferior”stevia extracts in the global marketplace as far back as several decadesago), some food professionals perceived it—and marketed it—asa “magic bullet.” Although it wassuperior to the previous product,it still had its limitations in termsof taste and functionality, and consequently was no magic bullet assome claimed it to be. However
of ingredient launches from the 2012 IFT Annual Meeting & Food Expo . creates the low-sodium HVP from soy, corn, wheat, or all three combined, which requires no changes to ingredient lists. “Low-sodium prod
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Supplier-initiated Ingredient Branding occurs when a component supplier promotes her ingredient to final users in efforts to build up brand awareness. Combing the two kinds of Ingredient Branding together, Luczak et al. (2007) proposed a new concept of InBranding, which is shown in Figure 1. To create the brand awareness of her ingredient brand .
contributing 100% organic content when it is used in a multi-ingredient organic product. See Appendix A for an example calculation for a multi-ingredient product that contains multi-ingredient ingredients, water and salt. 3.2: Calculating the organic content of single-ingredient ingredients, processed or raw .
Ingredient co-branding, its most direct interests would be reflected in the Ingredient products which can provide differentiated attributes for the final product. And it brings to the consumer association though the ingredient products differentiate, indicates that the quality of the final product, builds high market entry barriers to prevent .
31. The members of winning teams are decisive and make it happen 32. Winning teams renounce bureaucracy in all its forms 33. Honesty and candor are prevalent within winning teams 34. Listening and communication are hallmarks of winning teamwork 35. Mutual support and recognition are pervasive within winning teams 36.
Soul-winning has erroneously been equated with reaching the unsaved with the mes-sage of the gospel of grace; and few Christians, viewing soul-winning in this manner, seem to even give the matter a second thought. Books have been written on soul-winning, Bible colleges and seminaries teach courses on soul-winning, and soul-winning confer-
Dec 01, 2015 · 21 CFR 701.3(c) sets out sources for ingredient nomenclature. Names established by the Commissioner. CTFA Cosmetic Ingredient Dictionary and Handbook (21 CFR section 701.3(c)(2)(i)) for International Nomenclature Cosmetic Ingredient (INCI) names. Alternate compendia are listed in the order of preference at 21 CFR 701.3(c)(2).File Size: 1MB
Integrity inspection, American Petroleum Institute (API), Steel Tank Institute (STI), Magnetic Flux Leakage (MFL), Ultrasonic Testing (UT), National Fire Protection Association (NFPA). WHAT IS AN INTEGRITY INSPECTION An integrity inspection of a container(s) is a system designed to be sure that a container would not fail under normal operating conditions. In this application, it generally .
