IFT '98 gives glimpse of future foods.

From glow-in-the-dark food colors to genetically engineered oils, this year's food ingredient expo foreshadowed a new generation of value-added foods.

Food processing was out in full force at the Institute of Food Technologists show this year, looking for the latest and greatest in food

Let it glow

One of the truly - a literally - bright spots at this year's IFT expo was a presentation by two enterprising physicians who have concocted a glow-in-the-dark food colorant by cloning the genes of bioluminescent sea creatures. Dr. Bruce Bryan, a surgeon, and Dr. Gene Finley, an oncologist, have formed Pittsburgh-based Prolume Ltd. to bring this concept and others to market.

The original inspiration for the Prolume technology was a long-ago, late-night scuba dive in which the longtime friends swam through a colony of luminescent algae. One night more recently, Bryan fell to reflecting about the potential for a glow-in-the-dark beer. He and Finley assembled a team of researchers who set to work decoding the genetic structures of various forms of luminous sea life. The genes responsible for luminescence then were spliced into protein-making bacteria.

BioLume, which is Prolume's food division, has experimented with applications that include glowing yogurts, ice cream, frostings and beverages. Don't look for any glow-in-the dark food or drink on the shelves of your local supermarket anytime soon, however. FDA's rigorous approval process will prevent that. Prolume researchers are optimistic that the food colorant eventually will receive regulatory approval, however, because it is made from naturally occurring marine life sources.

Prolume Ltd., Pittsburgh

Opta to build on patented Optex technology

Researchers at Opta Food Ingredients report that they are working now to expand the company's patented Optex texture modifier technology into a number of new product areas.

Optex is a unique blend of amylose-lipid complex-based microparticles and maltodextrins. Optex interacts with other starch-based ingredients to reduce pastiness and enhance creaminess in starch- and milk protein-based foods.

The company's original Optex offering has particularly good functionality in the spreads, dressings and sauce categories. New variations on the technology now under development will lend themselves to uses in cheese product formulation, reports Guy Crosby, Opta's vice president of research and development.

The nature of the starch-lipid complex in Optex is such that the compound is highly stable. Optex has a bland flavor, is acid-stable and kosher.

Opta Food Ingredients, Bedford, Mass.

Cargill gets the (trans) fat out

Anticipating an FDA move to require the inclusion of trans fatty acids content on food labels, Cargill Foods has unveiled a series of solid shortenings that contain virtually no trans fatty acids.

Cargill's new TransEnd shortenings come in three forms: all-purpose shortening, microwave popcorn shortening and margarine shortening. According to Willie Loh, market development manager for Cargill Vegetable Offs, TransEnd products are created by interesterification. Loh describes interesterification as "a cutting edge processing technology previously limited to the manufacture of confectionery fats." The TransEnd products match the exact melting point profile and provide the same texture and mouthfeel as standard shortenings.

Applications for the TransEnd margarine shortening and TransEnd microwave popcorn shortening are evident from the product names. TransEnd all-purpose shortening has a wide range of baking applications, including cake and muffin mixes, cookie dough, pie crusts and pastries.

According to Loh, virtually all of Cargill's major food company clients are at work on formulations designed to lower - if not eliminate - the trans fatty acid contents of their products. He explains that a product made with TransEnd and no other hydrogenated fat will contain zero grams of trans fatty acids per serving.

Cargill Specialty Oils, Minneapolis

Calgene plants seeds of a new generation of ingredients

Laurate canola or LAURICAL is what Calgene's John Diehl calls the first genetically engineered vegetable oil. It's a structured triglyceride containing high levels of lauric acid. The fatty acids are arranged in a non-random manner, giving LAURICAL unique functionalities. But perhaps most importantly, it's one of the first of a new generation of food ingredients where scientists are teaching plants to be, in a sense, chemical factories. What will happen is that the further processing that would have been done in a factory will now be done botanically as the crops grow, saying energy and eliminating waste.

LAURICAL was developed as an alternative to imported sources of lauric fats and oils such as coconut and palm kernel oil, and cocoa butter. Coconut and palm kernel oil crops can be grown only in equatorial zones, which is an obvious limitation, while laurate canola can be grown in more temperate zones, providing a domestic source. Canola was chosen in this case because it is very adaptable to the insertion of new traits, making it a good candidate for genetic engineering. Another reason for using canola: The ramp-up time in the field is faster than for soybeans or corn. LAURICAL's fatty acid profile is similar to that of other lauric fats, yet it has unique functional properties of its own.

Unlike tropical oils, LAURICAL is very compatible with cocoa butter. It doesn't have to be tempered in confectionery toppings, and when used in some products, it enhances the flavor release. LAURICAL can be used in a variety of applications: confectionery coatings, coffee whiteners, icings and frostings, and margarines and spreads.

Calgene Inc., Darien, Ill.

Texturizers and stabilizers

Processors are steering clear of low-taste, no-fat product formulations these days, but there's little doubt that consumers will continue to seek out lighter, more healthful foods. And ingredient companies are offering new and improved fat replacers, modified starches and sweeteners designed to make the work of product developers easier.

AVEBE America

The company has expanded its food product line with the addition of native and modified tapioca starches for the processed foods industry. AVEBE America's Holland-based parent company, AVEBE B.A., has had a successful joint venture in Thailand for the production of native and modified tapioca starch for the past 13 years. Now, added capacity makes the joint venture the largest modified food grade tapioca manufacturer in Asia and enables AVEBE to expand its markets from the Asia-Pacific region and Europe to North America.

AVEBE America Inc., Princeton, N.J.

Cerestar

C*Eridex, a free, crystalline erythritol powder with added silica, and C*deLight, a natural fat mimetic, were among the products Cerestar highlighted at the IFT expo. With zero calories, C*Eridex strengthens Cerestar's product portfolio by offering new ways to formulate lower-calorie, tooth-friendly soft drinks, biscuits and confectionery products. Obtained by enzymatic conversion of potato starch, C*deLight affords excellent flavor release, freeze-thaw stability and mouthfeel and is easy to process. Applications include fat-free ice cream, spoonable and pourable dressings, yogurt, dips, spreads, bakery fillings and processed meat.

Cerestar USA Inc., Hammond, Ind.

Several GPC products can contribute to improving the quality of tortillas, which become less flexible and more prone to breaking and cracking as their shelf life is extended. The company's Pure-Cote B760 food starch-modified, a film-forming starch, contributes to flexibility and "rollability." Maltrin M040 maltodextrin has been shown to be effective in maintaining desirable texture when partially replacing shortening in tortilla formulations. And Maltrin M250 corn syrup solids are an economical way to provide controlled browning.

Grain Processing Corp., Muscatine, Iowa

Sweeteners

Sweeteners are getting a boost.

Domino Sugar Corp.

Qwik-Flo Plus Brownulated/Psyllium Granules offer product developers a brown sugar/fiber combination, The Qwik-Flo Granules are a fortified, one-step, easy-mixing, free-flowing, non-hygroscopic ingredient.

Domino Sugar Corp., Baltimore

Monsanto Co.

Waiting in the regulatory wings from the maker of NutraSweet comes a next-generation sweetener dubbed neotame. Like its predecessor, neotame is a non-caloric sweetener. It differs, though, in its potency; neotame is about 8,000 times sweeter than sugar, while maintaining a taste profile comparable with sugar.

Monsanto Co., Chicago

Veggies to nuts

Nearly every week brings new documentation of the health benefits associated with plant foods, which is excellent news for suppliers of these ingredients.

Basic Vegetable Products CVC Dehydrofrozen Vegetables from Basic Vegetable Products exhibit improved flavor, color and texture compared with individually quick frozen ingredients. In addition, CVC Dehydrofrozen Vegetables exhibit less free water than ordinary IQF items when thawed. The company also is highlighting its line of Basic Certified Organic Vegetables, which are bred to possess enhanced flavor and color characteristics and then gently processed using advanced technologies to ensure high quality.

Basic Vegetable Products, Suisun, Calif.

Paramount Farms

The world's largest supplier of almonds and pistachios, Paramount Farms produces more than 30 billion nuts annually. All of the company's manufactured grade nuts routinely exceed USDA specifications. Paramount's closed system ensures that when an almond or pistachio is brought in from the orchards, it does not leave the plant until it is shipped. And after the product reaches Paramount's climate-controlled storage, it is never unrefrigerated until the moment it is shipped.

Paramount Farms, Lost Hills, Calif.

Food safety

Food safety seemed well entrenched as the leading industry concern at the Institute of Food Technologists' 1998 meeting. Food processors carry a heavy food safety burden today. Consequently, they are paying increased attention to all parts of the process and supply chain where pathogens or contamination can enter product and possibly spread illness.

ISO 25 Laboratory Accreditation

AOAC International reports that there are 700 organizations involved in standards and nearly 250 private sector, federal, stats and local laboratory accreditation programs in the United States. This variability underscores the need for an internationally recognized accreditation program to assess the competency of laboratories in this country.

The ISO/IEC Guide 25 (ISO 25), "General Requirements for the Competence of Calibration and Testing Laboratories," defines the requirements of a competent laboratory with 13 component elements. It advises testing laboratories on critical elements for quality management and technical requirements for proper operation. Unlike ISO 9000 or ISO 9002, ISO 25 establishes the laboratory's technical competence rather than conformance to a quality system. ISO 25 accreditation does require, however, that a lab have a quality system in place. ISO 25 lays out policy and procedures for testing and calibration work. It also requires ensuring quality results, and it demands work stoppage and remedial action when work fails to conform to standards.

The ISO 25 concept is gaining a foothold in the industry among both food companies and independent testing labs. Nestle's testing facility in Dublin, Ohio, received accreditation in 1997 in the areas of chemical, environmental and microbiological testing. The company claims that, over time, it will seek accreditation for all Nestle labs.

Siliker Laboratories, Homewood, Ill., has received ISO 25 accreditation from the American Association for Laboratory Accreditation for 11 of its 13 labs to date.

HACCP interest intensifies

Interest in Hazard Analysis Critical Control Point (HACCP) has moved into an intense implementation phase as the federal government continues to phase in HACCP requirements. Bradley Ward Systems was among companies introducing HACCP software, designed for integration with the company's automation software.

NSF International is proposing to the food industry a combined HACCP/ISO 9000 registration.

IDEXX Food Safety Net Services Inc.

IDEXX is offering a program of products and services to improve the quality and safety of food products. The program includes real-time cleaning validation systems, rapid microbiological testing, pathogen testing, automated milk-residue testing, dehydrated culture media, coliform/E. coli water tests, consultation services and laboratory services. Services include education and training programs and consultation in implementation of GMP/SSOPs and HACCP plans.

IDEXX Laboratories Inc., Westbrook, Maine

Cultor Food Science

Cultor has compiled research demonstrating how erythorbic acid can double the color shelf life of fresh-cut meats by reducing metmyoglobin as it begins to form. USDA-approved methods of spraying or dipping meats in erythorbic acid will reduce surface discoloration and edge darkening. It also acts with natural tocopherols to cut down peroxide formation. The appeal g color of red iron-containing myoglobin pigment is the consumer's first indicator of meat freshness.

Cultor Food Science, Ardsley, N.Y.

News and such ...

Innovation reaps its own rewards. Ocean Spray, riding a wave of success, captured its fourth award in less than six months for its flavored fruit pieces. The latest accolade comes from the United Kingdom, where the fruit pieces won the AIM award 1998 for Innovative Use of Ingredients. The award recognizes marketing, technical innovation and excellence among food ingredient manufacturers and users.

As all the booths were being packed away in Atlanta, Nutrinova received word that its Sunnett brand sweetener - acesulfame potassium - received approval from the FDA for use in soft drinks. After the news broke, it didn't take Pepsi long to leak that it's planning a new diet cola with an acesulfame K/aspartame mix. The official name is Pepsi One, but it sounds suspiciously like Pepsi Max, which is successfully marketed in parts of Europe by the soda giant.

Ajinomoto's Activa TG has been approved for use in all non-standardized processed meat and poultry products, and has received GRAS approval in meat analog products, and in refrigerated and frozen yogurt by an independent panel of experts. Also, the National Marine Fisheries Service has granted approval for use in all processed seafood products.

Monsanto/Cargill and the Nonsanto/American Home Products deals set jaws a wagging that DuPont would have to make a similar move. Conventional whispers said DuPont is looking for its own Cargill-esque partner with which to either buy or establish a joint venture.

Speaking at a breakfast sponsored by Takasago International that highlighted nutraceutical market opportunities, John Cassens, Cassens Consulting, told attendees that kava kava is the big herb of the moment, calling it nature's Budweiser. Cassens also said rampant interest in the relaxing herb has caused a shortage.

The USDA signed a Cooperative Research and Development Agreement with the Analytical instruments Division of Perkin-Elmer. Perkin-Elmer representatives believe the CRADA "will result in a scientific and rapid approach to meat inspection for quality and safety." The agreement calls for the two organizations to develop a quick and accurate method to detect deterioration in the quality of processed or raw stored meat products. The currently employed "sniff and poke" method, using trained personnel who send suspect product for lab testing, has been criticized widely for its subjectivity and slow turnaround on laboratory results.

T. Hasegawa Flavors and Fragrances has launched a Flavor Express Service. It provides next-day Fed Ex delivery of flavor samples to food technologists and designers, Call (714) 522-1900.

Wow! Dairy Management Inc. introduced an easy-to-spread butter with the same standard of identity as butter. We probably will be seeing in the marketplace because a processor is working on a prototype.

RELATED ARTICLE: Functional food ingredients

Last year at IFT's annual meeting, functional ingredients were just beginning to bud. This year, they were in full bloom. The industry has enthusiastically embraced the nutraceutical movement, offering a wide array of functional ingredients with health-enhancing characteristics. This growing interest in the category is not merely coincidental - the nutraceutical market is valued at $86 billion and growing by Nutrition Business Journal

Watson Nutritional Ingredients Division

Watson offers a number of vitamin/mineral premixes. One example is featured in a nutraceutical wellness beverage that contains zinc, vitamin C, echinacea, rose hips, L-lysine and ginger. Nutritional premixes that contain vitamins, minerals, amino acids and/or phytochemicals are pre-scaled and precision blended to form a homogenous system.

Watson Nutritional Ingredients Division, West Haven, Conn.

Avonmore Waterford Ingredients Inc.

Bioferrin bioactive milk proteins are isolated from fresh cheese whey using proprietary chromotagraphic downstream processing methods. This technology minimizes exposure to the denaturing effects of high temperature, retaining maximum bioactive properties together with a high level of solubility. Bioferrin can enhance overall health by activating the immune system, stimulating antibody growth, providing a self-regulating form of iron, promoting healthy intestinal flora, and binding to parasites and providing unfavorable conditions for growth of yeast and certain gram-negative bacteria.

Avonmore Waterford Ingredients Inc., Monroe, Wis.

Central Soya Co.

The Soyarich line of textured and powdered soy protein concentrates has been specifically designed for use in nutritional products. It provides the benefits of a functional protein with an added benefit of high fiber content at an economical cost. Soyarich's Protein Digestibility-Corrected Amino Acid Score is equal to meat, milk and egg protein. Replacing dairy ingredients with Soyarich eliminates cholesterol and lactose concerns. Many types of Soyarich also contain significant amounts of isoflavones - a phytochemical in soy credited with disease prevention. Soyarich contains 20 percent fiber, and it's also high in potassium and calcium.

Central Soya Co., Fort Wayne, Ind.

FMC Inc.

Avicel-plus CF 3619 cellulose gel is made of calcium carbonate, cellulose gel, cellulose gum and carrageenan. When added during processing, it produces an extremely stable suspension within beverages and reduces the need to shake or stir before serving, making it an ideal product for use in nutritionally enhanced beverages. The stability factor helps to ensure good dosage control of calcium and other supplemental ingredients. This Avicel-plus product enables dairies to market milk beverages that provide up to 40 percent of the RDI of calcium. It uniformly suspends the added calcium as well as other nutrients that may be added to the system, without contributing excessive viscosity.

FMC Inc., Philadelphia

GalaGen Inc.

Proventra brand natural immune components are made from colostrum, a special fore of cows milk that is produced for a period of two or three days after cows give birth. Proventra's immune components are designed to supplement the body's immune system. Antibodies are able to bind to a broad range of harmful pathogens like E. coli, staphlyococci and clostridium. Proventra is also credited with contributing to urinary tract health, good gut health and healthy teeth.

GalaGen Inc., Arden Hills, Minn.

RELATED ARTICLE: Flavoring systems

It was consumers who had the most profound influence on "in" flavors this year. Back to basics was the key, as companies introduced or reformulated flavors that were more intense and indulgent and had old-fashioned, hearty profiles. There was a tremendous selection, too, of savory, grilled and roasted flavors. Hot and spicy continues its move into the mainstream of product development, in contrast to tropical and treenut flavors used in dessert and beverage formulations.

McCormick Flavor Division Cherry Cheesecake and Peach Streusel have joined its line of decadent dessert flavors for use in yogurt applications, and those sumptuous flavors are available without the calories. Both flavors can be used in refrigerated as well as yogurt drinks.

Another noteworthy development from McCormick is a line of Non-Allergen Nut flavors, including peanut, walnut, hazelnut and cashew. Free of nut proteins, these flavors contain only aroma chemicals - completely safe for consumers with nut allergies. Incidentally, more than 4 million people in the United States are affected by food allergens.

McCormick Flavor Division, Hunt Valley, Md.

McIlhenny Co.

Samurai Hot Wings and White-Hot Shrimp salad, incorporating Tabasco sauce, heated up the floor. But the two product applications that really caught our imagination were Jalapeno Fiesta Blend, a south-of-the-border seasoning for everything from french fries and chips to tacos and burritos, and White Hot Mayonnaise. Tabasco brand Pepper Sauce and Crushed Pepper can be added to mayonnaise for a flavorful kick. It would be a great co-branding idea for an established mayo product.

McIlhenny Co., New Orleans

Wild Flavors

A cost-effective line of authentic beer flavors offers an added-value and economical way to punch up traditional fare such as pretzels, beer-flavored chicken, fries or the trendy Cheddar cheese dip served at the show. The new line can function as total or partial replacements for real beer and is stable in either liquid or dry versions. Wild has mimicked a popular Canadian-brewed light ale, but can replicate a wide range of other beer profiles.

Wild Flavors Inc., Cincinnati

Yamasa Corp. U.S.A. Yamasa introduced its Japanese Powdered Shoyu Mix, a mixture containing 1 percent navy bean powder and 1 percent powdered shoyu (soy sauce), by grilling up tasty hamburger patties.

The combination of navy bean and shoyu powders enhances rich, savory meat notes, while suppressing fatty overtones. Cost-effective, at less than 3 cents per pound, the burgers had a hearty, meaty flavor and good mouthfeel. The mix would be sensational for food-service applications.

Yamasa Corp., Salem, Ore.