The IFE World Food Innovation Awards saw a host of entrants in the best new food ingredient category.
FortiSalt from Mineral Resources International may be used in almost any food where salt is required or desired, and will provide the appropriate salty flavour and the important chemical reactions normally provided by salt. However, FortiSalt contains 50% less sodium than regular salt and in comparison is said to bring out the richness in the taste of food even more effectively.
iASC seafood umami pearls are a unique range of shellfish and seaweed, protein-infused butters is the world’s first umami butter collection. They offer a very simple delivery mechanism and cooking medium to both professional chefs and amateur cooks to deliver restaurant-quality fish and seafood dishes, without the fuss.
Noosa yoghurt’s Blackberry Serrano was thought up by Noosa co-founder Koel Thomae who wanted to spice up noosa’s signature velvety yoghurt with this flavour, which features a fruity profile and a hint of sweet heat.
Solvay’s Vanifolia global natural flavours provides organoleptic, functional benefits and solutions for key food market segments including bakery, chocolate and confectionery, instant powder drink products and nutritional products.
Nutrilac lowcal is a protein solution for both drinking and stirred yoghurt lets the consumer claim either high in fibre or low in calories while at the same time boasting an even higher protein content compared to standard non-fat yoghurt solutions.
MenaQ7’s pure bonehealth from Glanbia Nutritionals helps the body to inhibit and clean up calcium in the arteries while promoting arterial flexibility and targeted calcium usage in the body by binding calcium to the bones.
Kombu Shaker Tin from Mara Seaweed is a smooth-tasting umami- rich seasoning which enhances the flavour of soups and stews naturally, so reducing the need for salt. Makes a perfect bouillon to poach vegetables, fish and shellfish. Great in breads and savoury pastries.
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