Ingredients have served useful functions in a variety of foods. Salt has been used to preserve meat and
fish. Herbs and spices improve the flavor of a variety of products. Fruit has been preserved with sugar.
Nowadays, consumers demand and enjoy a food supply that is flavorful, nutritious, safe, convenient and
colorful. Novel ingredients and advances in technology help make this possible.
But our preferences as consumers are constantly changing. We are becoming less predictable in our tastes
as we are exposed to more choices. These factors are creating greater challenges for food producers who
have to keep us—their customers—satisfied. The consumer of today has demands for products and product
attributes that require much planning and creativity on the part of product developers and manufacturers.
Ingredients are key to meeting the needs of constantly-changing consumer preferences. Ingredients bridge
the gap between desire and taste. But it can be challenging for product developers to harness and balance the
right mix of ingredients to create quality products and the right sensory experience for the consumer.
Food companies often turn to ingredient suppliers to help them develop new products efficiently. Novel,
innovative ingredients can help you mold a product into its best formulation. But sometimes what you’re
looking for may be beyond what suppliers can offer. Sometimes what you need still may be in development.
To address this need, Food Technology Intelligence, Inc. has published a report, Food Ingredients: New
Horizons in Technology, that examines several food ingredient innovations. The report gives you a firsthand
look at many commercially-viable ingredient technologies that have practical applications. Many of
these technologies are available for licensing from their developers. In other cases, scientists are seeking
industrial support to help commercialize them in the near term. Or they may have just reached the
marketplace.
Now you have an opportunity to learn more about several ingredient technologies under development at
universities, companies and government research labs that will help you advance your company's own work
in the field. This report reviews key processes and highlights significant data, including potential
applications and the status of development of many of the technologies.
You'll also learn how to take advantage of these technologies, either through licensing or other
collaborative arrangements, so that you can use them commercially before your competitors do. Learn about
several developments, including:
- Pyrazine compounds that contribute to an earthy-bell pepper flavor.
- Plant extracts that minimize antioxidant activity.
- Toasted soy flakes that improve bread's nutritional value.
- An improved sweetener that is available for licensing.
- The nutritional and functional benefits of okara.
- Starch-lipid composites that strengthen yogurt gels.
- Fruit-flavored yogurts that are enriched with fish collagen.
- A whey protein isolate solution that reduces oil absorption.
- Dietary fibers and dairy proteins for a low-fat frozen dessert
Food Ingredients: New Horizons in Technology will enable you to track important developments in
ingredient research. This report will help you establish key contacts with researchers and learn about
projects that will help you and your company stay competitive. Return your completed order form today.
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- I PERSPECTIVE
- II ANALYSIS OF NEW TECHNOLOGIES
- 1. Legumes
- Peanut skins, shells are sources of antioxidants, nutraceuticals
- Lupine-enriched bread could decrease blood pressure
- Minimize banana puree color degradation
- Pyrazine compounds contribute to earthy-bell pepper flavor
- Ginger extract inhibits lipid oxidation in ground beef
- Incorporate blueberry puree into soy burgers for health benefits
- Mid-oleic soybean oil is healthful alternative for frying
- Zein films control recontamination
- Harness flaxseed-enriched milk for delivery of omega-3 fatty acids
- Cranberry offers potential for periodontal health
- Cranberry hybrid high in antioxidants
- Enrich pasta using mustard protein isolate
- Plant extracts minimize antioxidant activity
- Modify the hardness of cereal grain
- Sweet potatoes create gluten-free pancake
- Beet juice can be substrate for producing non-dairy-based probiotic
- Produce pure limonoid compounds
- Utilize soybeans and their components in textured soy protein foods
- Adding beta-glucans, arabinoxylans improves cereal health profiles
- Peanut concentrate could be alternative emulsifier
- Unique volatile compounds may help generate sweetness in oranges
- Substitute toasted soy flakes in bread to improve its nutritional value
- Incorporate films with green tea, grape seed extract, nisin
- 2. Healthy and Nutritional Materials
- All-natural sweetness enhancer targeted for food, beverages
- Improved sweetener available for licensing
- Sustainable source acquired for omega-3 fatty acid
- Drying conditions, product characteristics impact ingredient behavior
- Create value-added extruded products from barley, fruit pomace blends
- Use photoisomerization to produce CLA-rich soy oil
- Shelf-stable sweet potato puree on the market
- Flaxseed creates healthier bean snack
- Investigate nutritional corn snack fortified with toasted chickpea flour
- Study shows role for DHA in reducing risk in late-onset Alzheimer's
- Try tagatose, a prebiotic monosaccharide, as sugar substitute in cookies
- Formulation improves shelf life of sterol-containing vegetable fat
- Advancing the controlled delivery of ingredients
- Natural ingredient preserves meat quality in pre-cooked offerings
- Develop nutritious snacks using barley, pomace
- Polyphenol in green tea has cell-protecting capacity
- Nutritional and functional benefits of Okara in various food systems
- 3. Fiber
- Increase dietary fiber levels in extrusion-puffed cereals
- Inulin, isomalt lead to yogurt ice cream alternative
- Fiber, antioxidants affect bread rheology and performance
- Date fiber has potential as a functional ingredient
- Use fiber to reduce the oil content of fried foods
- Fiber alternative offers starch reduction, clean labels
- High-fiber extruded cereal product incorporates apple
- Create healthier chocolate by substituting oat hydrocolloid for cocoa butter
- 4. Carbohydrates
- Modified starches offer good emulsifying properties
- Starch-lipid composites strengthen yogurt gels
- Starch granules are key to determining rheology
- Type of flour influences rheological properties of dough
- 5. Fish
- Microencapsulated fish oil powder from purified red salmon oil
- Fish byproducts have commercial possibilities
- Fish-based gelatin films offer moisture barrier
- Hydrolysates from Pacific whiting offer improved functional properties
- Consumers and fruit-flavored yogurts enriched with fish collagen
- 6. Protein
- Improve milk protein functionality with transglutaminase
- Soy protein, gluten hydrolysates suppress oxidation in pork meat patties
- Modified whey protein concentrate affects texture of frozen dough
- Whey protein isolate solution reduces oil absorption
- Sesame protein concentrate can improve emulsion stability
- Milk protein concentrate controls lipid oxidation, fishy odors
- Non-allergenic pea-based vegetable protein targets healthy products
- Use gelatin hydrolysate as a natural ice modulator
- Liquid virgin whey protein concentrate optimizes product texture
- Knowledge of protein mixture rheology helps when designing foods
- 7. Dairy
- Nutraceutical nanoemulsion encapsulates, delivers ginsenosides
- Improve bovine muscle color using lactate, lactate dehydrogenase
- Milk, sucrose may reduce bitterness of polyphenolic extracts
- Whiten chicken dark meat with whey protein concentrate, isolate
- Consider fruit-flavored yogurts enriched with green tea powder
- Extra dry milk ingredients speed the conching of milk chocolate
- Structuring agents impact microstructure and flow properties of yogurt
- Produce low-fat frozen dessert with dietary fibers and dairy proteins
- Gluten-free fresh egg pasta analogues contain buckwheat
- Add whey to noodles to improve their nutritional profile
- Generate bioactive ingredients from lactic acid bacteria
- Specific acids facilitate umami taste in cheese
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