Food innovation – February 2010

Yogi Granola Crisps are a cereal snack that combines five whole grains (oats, barley, spelt, quinoa and amaranth) into bite-​size crisps. Available in three varieties — Strawberry Crunch, Baked Cinnamon Raisin and Mountain Blueberry Flax.

Healtheries Kidscare’s latest line is Potato Stix — crunchy potato and rice snacks in chicken flavour, with 75% less fat than regular potato chips. Potato Stix are free from artificial colours and flavours, dairy ingredients and MSG.

Japanese company Tohato has extended its line of Caramel Corn snacks — made from corn with honey and flavourings. The new Kanaeru Corn product is designed for students sitting university entrance exams, as ‘Kanaeru’ means ‘wishes come true’.

PepsiCo’s Frito-​Lay snacks, Japan, has introduced Doritos corn-​based snack chips, designed to replicate the local Pizza-​La pizza chain’s menu. One of the flavour varieties, for example, is Spicy Italiana featuring salsa sauce, chorizo, thick cuts of bacon

Calbee Foods has introduced a new purple potato variety of its Jagabee potato snack range. Made from naturally purple coloured potatoes claimed to be rich in anthocyanin (antioxidant). Available in 40g cardboard cups.

In the US, retailer Trader Joe’s has launched the PB&J Bar. The bar is based on peanut butter and jelly, and contains peanut butter, raspberry jam, milk chocolate and dark chocolate and sprinkled with crushed potato chips.

Tereos have unveiled humidity-​resistant icing sugars, Sucre Glacé Décor and Perlo Suc Décor, and a multi-​functional ingredient for sponges, ice creams, macaroons, cream fillings, waffles and pastries, called Sucreline. © © Kelpfish | dreamstime.com 

For application in the sugar and sugar alcohol syrups used in confectionery coating and hard panned products, TIC Gums has introduced TicaPAN Quick Crunch, a gum-​arabic alternative that allows the production of harder and crunchier shells in the finished

Bioplus Life Sciences’ Solo Sucralose is said to give a ‘viable, valuable and affordable alternative source of sucralose to competitor products’. Available in granular, powder and liquid formats, it is 600 times sweeter than sugar.

Cognis’ Spongolit EP 320 aerating emulsifier provides stable volume and crumb structure in all types of cakes, and fat containing batters. It also allows manufacturers to replace trans fatty acid-​rich shortenings as it can be formulated effectively with t

Limagrain Céréales Ingrédients have introduced a natural fat substitute for pastry applications, a new range of clean label improvers for bakery products and an ingredient for reducing the gluten content in recipes.

Unimills has launched a two product series — Vitolio and MasterCraft. Vitolio 150 is a natural vegetable oil-​based ingredient that is rich in carotenoids. MasterCraft 100 (for cream layers) and 200 (centre fillings) are Unimills’ new ingredients for biscu

Comax Flavors’ two new lines in its Special Effects flavours range include a sweetness enhancer and stevia masking flavour. This adds sweetness while reducing the products’ calorie content to half that of sugar without any aftertaste. © © Kinetic Imagery | dreamstime.com 

Muller’s Hausmacher Wurst’s Heideverfürung, home-​style sausage is the first product to be launched in Weidenhammer Plastic Packaging’s new PermaSafe sterilisable and pasteurisable plastic packaging.

Ball Corporation’s recloseable, lightweight, 16oz Alumi-​Tek aluminium bottles have been selected by ABB of Illinois, US, for its Pure Pro 50 ready to drink shakes, available in five flavours. The shakes are the first sports nutrition beverage to be packag

Boxal’s aluminium bottles have been selected by Systeme U for its new range of fruit syrups. The Saveurs Gourmandes range come in six flavours: raspberry, mango, pear, peach, caramel and violet in 33cl bottles with flip-​top lids.

Beneo Bio Based Chemicals’ have revealed two new adhesives: Multicollac TW51 — a casein-​based adhesive used for ice water resistance; while Multicollac TW02 has been developed to give the highest levels of condensation water resistance.