Fresh from its ‘refocusing’ on the Speciality Food Ingredients side of the business, and the sale of its EU sugar refining operations earlier this year, Tate & Lyle had a lot to talk about at HiE, including the full commissioning of a new European production plant for its Sta-Lite polydextrose (the soluble fibre with prebiotic properties) and the opening of a new Commercial & Food Innovation Centre in Chicago, US.
Although these developments provided the backdrop for its corporate activities, on the stand, it was the delicious new product concepts that were attracting the most attention.
A vanilla dessert, sweetened with Splenda sucralose, exhibited a rich creaminess created by Tate & Lyle’s recently introduced Creamiz creaminess enhancer, while cereal clusters ‘Rebalanced’ with Sta-Lite polydextrose offered a 30% sugar reduction and a significant boost to fibre content.
Fibre was also discussed by Solae, which was launching its Fibrim soy fibre ingredient for baked goods applications, as well as soy protein nuggets.
“Companies are increasingly looking to increase the fibre content of products, but run into difficulties with taste and texture,” said Michele Fite, vice president, global strategy & marketing, specialty business, Solae, who explained that Fibrim overcame these issues and retained the moisture content and freshness of products such as breads, cookies and muffins.
Its high protein soy nuggets have been devised to provide an alternative delivery method for high protein applications such as bars, cereals and chocolates.
Roquette’s pea protein, Nutralys, had also been formulated into delightfully crunchy and high protein content nuggets, which were featured on the top of no-added-sugar chocolates formulated from Roquette’s polyol portfolio. Nutralys has been enhanced during the past year through extensive research that has allowed Roquette to remove the specific off-taste causing molecules in pea protein and to optimise its production to create a far better tasting high protein product.
“Nutralys now tastes really good without any of the off-notes previously associated with pea protein,” said Lauwert of Roquette. “We can now offer a high protein source that’s sustainable, non-allergenic, lactose-, gluten-, GMO- and isoflavone-free.”
Two new high protein products were launched on the Solbar stand, which also featured the company’s new logo and branding. Solbar 842 is a 90% soy protein created for soy crisps, extruded snacks and cereals while Solbar Q735 is a calcium fortified, isolated soy protein for beverages.
In the new business area of the show, Biovelop’s PromOat beta glucan, which can be used in beverages, mayonnaises, dips, baked goods, meat products and sauces among other applications, was a big hit. Easy to incorporate into beverages, where it can impart 0.75g of beta gluten at a 1% addition in a 250ml beverage without any negative impact on the organoleptic properties of the product, PromOat taps into the growing awareness of oats, as seen by porridge hitting menus in Starbucks and McDonald’s.
“PromOat can be used as a fat reducer and emulsion stabiliser, and has prebiotic and cholesterol lowering properties,” said David Peters, business development, Biovelop, who revealed that it has worked with a US company to formulate beauty from the outside products with PromOat (known under its Avenacare branding for cosmetics, skin and hair care applications) that will be marketed alongside a ‘beauty from within’ range of foods and beverages formulated with PromOat.
Biovelop, along with most other exhibitors was extolling the natural virtues of its ingredient offerings, and Beneo and Cargill, which highlighted their sweetening options using the intense natural sweetener, stevia, were no exception.
Cargill’s low-fat yogurt and dairy dessert concepts were sweetened with its Truvia brand of stevia and its bulk sweetener zerose erythritol, together with Cargill’s texturising and flavouring ingredients to demonstrate the company’s wide-ranging expertise in formulation.
Beneo meanwhile highlighted formulations for its stevia offering including a 30% calorie-reduced, prebiotic, agglomerated powder with natural sweetness, which could be used as a tabletop sweetener.
Claire Rowan is managing editor of Food & Beverage International magazine. Subscribe here.
© FoodBev Media Ltd 2019