Creator’s Briefs
True fruit flavors
A&B Ingredients offers tropical fruit flavor
extracts from South America for use in spirits. These “from the named
fruit” (FTNF) flavors are extracted from fruit that’s grown
near the processing site using a flavor-friendly process that uses the ripe
fruit itself rather than peels, concentrates or synthetic blends. The
company offers 100-percent fruit extracts made from banana, guava, passion
fruit, coffee, tangerine, mango and cocoa that can be used with spirits
such as vodka, rum and gin. — A&B Ingredients, 24 Spielman Road,
Fairfield, N.J. 07004; 973-227-1390; abingredients.com.
Getting the word out
Since engaging in a consumer education campaign and
launching the Flax Lignan Information Bureau, Acatris has enjoyed a 300
percent sales increase between March 1, 2005, and Oct. 1, 2005, for its
LinumLife Extra product over its entire 2004 sales figures. LinumLife Extra
is the first flax extract with a standardized 20 percent lignan
concentration. The company also secured a major licensing agreement with
Archer Daniels Midland Company regarding the sales of soy isoflavone
extracts.
Acatris designed the Flax Lignan Information Bureau at
flaxlignaninfo.com as a Web portal to educate retailers and consumers about
the powerful health benefits of flax lignans.
The campaign played an essential part in a recent announcement between Acatris and ADM to form the first flax lignan industry association. — Acatris
Inc. 3300 Edinborough Way, Minneapolis, Minn. 55435, 952/920-7700;
acatris.com.
Organic caramel color
D.D. Williamson has launched the first certified
organic caramel colors manufactured in North America. The line includes
sucrose-based Caramel Color and Caramelized Rice Syrup, and is designed for
use in foods and beverages labeled “organic.” D.D. Williamson
will include the United States Department of Agriculture (USDA) Organic
seal in conjunction with the Quality Assurance
International (QAI) mark on its own labels. According to the company, the
new colors offer stability in low pH formulations to enhance visual appeal
in many types of beverages. For more information, see D.D.
Williamson’s Web site at caramel.com.
Sweet stuff
Cargill recently introduced its new SweetDesign family
of sweetener systems, designed to help food and beverage manufacturers
deliver great taste with little or no sugar.
Making its debut at Worldwide Food Expo in October, the company said
SweetDesign systems can be easily customized and feature taste and texture
profiles that are similar to standard full-fat/full-sugar products. The
technology incorporates a number of sweetening, stabilizing and texturizing
ingredients — including erythritol, Cargill’s
all-natural/no-cal bulk sweetener — to provide sweetness, creaminess,
body and stability. — Cargill, Box 5662, Minneapolis, Minn. 55440;
800/742-8790; cargillfoods.com.
Fractionating acid whey
Dairy Management Inc., Rosemont, Ill., has sponsored
research into a new process for extracting nutrients and proteins from acid
whey for use in food and beverages with protein and other functional
attributes. The process is based on existing ion-exchange-chromatography
technologies and removes the extra minerals, lipids and lactic acid that
both distinguish acid whey from sweet whey and potentially affect the
flavor and functionality of protein fractions. Other advantages are that
the process uses inexpensive food-grade buffers, is scalable and operates
at high flow rates and high recovery levels. For more information on this process, DMI has set up a Dairy Technical
Support Hotline at 800/248-8829, or visit
innovatewithdairy.com.
A visionary take on food science
International Flavors & Fragrances Inc. recently
announced Visionaire 47 TASTE, a groundbreaking collaboration combining the
scientific and creative talents of flavorists, contemporary artists, chefs
and photographers.
Visionaire 47 TASTE uses taste-film technology
(developed by Biotec Films), much like the popular breath films on the
market, to deliver unique and sometimes racy flavors. Each taste, such as
Orgasm, Guilty and Mother, is accompanied by an image interpreting the
concept. The company says this may be the first time that flavor has ever
been used as a pure art medium, without concern for convention or
application and detached from its connection to food.
Contributors include master chefs Heston Blumenthal
and Ferran Adrìa; photographers Bruce Weber, David Sims, Nobuyoshi
Araki, Sølve Sundbø; artists Yoko Ono, Thomas Demand, Vik
Muniz, Jenny Holzer, Karen Kilimnik, Gary Hume, Richard Phillips; surfing
star Laird Hamilton; flavorists Kevin Miller, Cathianne Caiazzo, Guinevere
de la Margarite, Marion Sudol, Mauricio Poulsen, John Wright, Julie
Atkinson, Michael Zampino, Martin Ongteco, Helen Burnett, and perfumer
Christophe Laudamiel.