Enhanced Flavors, Colors On Trend At IFT
July 16, 2013
Chicago — New technologies that are enhancing flavors and colors while boosting their nutritional status are benchmarks at the Institute of Food Technologists (IFT) Annual Meeting & Food Expo, held in Chicago this week.
Sensient Colors, LLC is exhibiting new emulsion technology that can achieve previously unattainable shades of natural colors in beverages, dairy, confectionery, bakery and processed foods by using a water-based system, according to the IFT Annual Meeting & Food Expo edaily. The new method allows multiple oil- and water-based natural colors to coexist in a single color system that can reduce package staining, color bleed and lower usage levels, Sensient claims. Shades such as cherry red, strawberry pink and chocolate are some of the natural colors Sensient can now produce.
In another development, a new range of vanilla flavors by Solvay Aroma Performance is said to be up to 20 percent more intense than traditional vanilla and longer lasting, IFT edaily reports. Made to compensate for a reduction in fat and sugar content, the Govanvil line is available in Govanil Intense, ideal for doses below 0.1 percent, and Govanil Natural.
Dulcent sweetener is another intensified flavor debuting at IFT, according to the manufacturer, Ingredion, Inc.
Ingredion Sweeteners Business Director Nate Yates says: “New Dulcent aspartame, sucralose and Ace-K products provide a wide range of functionality and sweetness profiles to meet a broad range of foods and beverage needs. These high-potency sweeteners allow formulators to select just he right nutritive sweetener for their application and give procurement managers a new source from a trusted ingredient supplier.”
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