Archive for the ‘Ingredients’ Category

Lallemand introduces Instaferm VitaD premixes

November 11th, 2017
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Lallemand is introducing a new range of Instaferm VitaD premixes, which are simple blends composed of dried VitaD yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products.
There are new nutrition labelling regulations in Canada and the U.S. With the increase in the daily value for vitamin D to 800 IU (20 mcg) and the new serving sizes (Reference Amounts Customarily Consumed) for the bakery products, bakeries that want to continue with a Vitamin D claim in their bread will have to review the bread formulations. The use of a premix gives more control and flexibility to bakers when considering the vitamin D enrichment of their bread formula, reports Lallemand in a press release. The Instaferm VitaD premix range is designed to offer the following advantages:

• Delivers consistency with same levels of quality and vitamin D levels every time.
• Convenient and accurate scaling based on the flour weight.
• Specific solutions for any batch size.
• Suitable for vegetarians and vegans.
• Replaces the use of Vitamin D3 in bread recipes where “good” and “excellent source” Vitamin D content claims are desired and can no longer be achieved using vitamin D2 or D3.

Fortifying bread with vitamin D

Fortifying bread with vitamin D is an old practice dating back to the 1940s. Bread with an elevated level of vitamin D can help consumers avoid vitamin D deficiency. Under the 21 CFR 184.1950, Vitamin D3 and D2 can be used to fortify grain products, including bread to a maximum level of 90 IU (2.25 mcg)/100g. Under the 21 CFR 172.381, Lallemand Vitamin D2 bakers yeast (Vita D yeast) is the only fortifying ingredient which can be used in yeast-leavened baked goods, baking mixes and yeast-leavened baked snack foods at a maximum level of 400 IU (40 mcg) of vitamin D per 100 grams in the finished food (source, Lallemand).

Vitamin D2 bakers yeast may be used safely in bakery products as a source of vitamin D2 up to 90 IU (2.25 mcg)/100g in accordance to Canada Gazette Part I Vol. 145, No. 8.

For additional relevant information, please refer to the


Bakery, Ingredients ,

Palsgaard claims world first with palm-free powdered emulsifier

October 28th, 2017
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Danish emulsifier company Palsgaard claims to have developed the first palm-free powdered emulsifier for industrial cake production.

Palsgaard SA 6615 solves the challenges faced by the industry in the quest to remove palm oil from cake recipes without damaging product quality.

“In a few of the markets we serve around the world, negative sentiment around palm oil is now prompting some manufacturers to remove palm oil ingredients from their products entirely,” said Arne Pedersen, a global product and application manager for Palsgaard.

Removing the palm oil itself is an easy process – but finding an efficient and palm-free emulsifier that still allows manufacturers to continue producing cakes with moistness and optimal flavour has presented the industry with a challenging problem, Palsgaard said.

Difficulties have persisted around shelf life, preparation, ‘whippability’, mechanical robustness and dosage.

Pedersen continued: “Making a new emulsifier in powder form is even more difficult. But it’s best because, compared with gels, shortenings or other emulsifiers in paste form, powdered emulsifiers make production easier, more cost-efficient and safer.

“For example, it simplifies production, saving both time and energy as powdered forms require only a few minutes of preparation before being ready for use. In fact, Palsgaard SA 6615 offers the same fast and instant aeration and emulsification as cake gels, but outperforms gels by far when it comes to shelf-life, as it will remain ‘whipping active’ for 18 months.”

Palm oil still the most sustainable solution

Pedersen sees the new ingredient as a response to ‘a clear market need’, but still believes that palm oil is the most sustainable way to meet the requirements of the world’s growing population.

Emulsifiers based on palm oil, particularly where the latter is produced in accordance with Roundtable of Sustainable Palm Oil (RSPO) principles, are known to be far more sustainable in yield and functionality than those produced from other crops such as soy, for example,” Pedersen said.

“So, while palm-free ingredients do allow new label claims, in reality Palsgaard SA6615 simply extends the range of options brands can select to meet consumer preferences.”



Ingredients ,

Food ingredients (Fi) India and Health ingredients (Hi) 2017 coming to Mumbai

October 28th, 2017
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This year’s Food ingredients India and Health Ingredients features a whole new slew of new features and displays, with something for everyone.

The Food ingredients (Fi) India & Health ingredients (Hi) trade show, UBM India’s most comprehensive B2B show in the India sub-continent for the food and health industry, will take place at the Bombay Exhibition Centre in Mumbai, India from Thursday, 9 November 2017, to Saturday, 11 November 2017. Fi India & Hi offers the industry an opportunity to source high quality ingredients, network with industry professionals, learn the latest industry trends, innovations, and expand the market share. The expo now annually rotates between India’s two unique, promising food hubs in Mumbai and New Delhi.

This year, the expo will have over 250 exhibitors of which 55 are first timers and 48 are solely from the health ingredients space. The expo is supported by the All India Food Processors’ Association (AIFPA), the Health Foods & Dietary Supplements Association (HADSA), the Association of Food Scientist & Technologist (I) – (AFSTI), Delhi and Mumbai Chapter, the All India Bread Manufacturer’s Association (AIBMA), The Society of Indian Bakers (SIB) and the Wheat Products Promotion Society ( WPPS ).

With a legacy spanning 12 years, Fi India will once again feature 3 days of free, on-site seminars on health ingredients, food processing and packaging. The seminars will be organised in alliance with a variety of Indian associations and will cover both technical developments and market trends.

This year, the expo, will introduce a new feature – A Guided Discovery Tour with Nutrimarketing experts. The guided tour will see nutrimarketing experts accompanying visitors, engaging with the audience and showcasing the latest trends, innovations and applications of products on display at the exhibition with a focus on topics such as ‘Everything Proteins’, ‘Heath & Wellness’ and ‘Bakery Innovation’.

Other exciting highlights this year include:

– An Expo Foodtec Pavilion which will be dedicated to the Food Technology – Processing and Packaging companies. This pavilion alongside Fi India & Hi will provide a one stop solution to all the manufacturing requirements of food manufacturers.

– A comprehensive China Pavilion.

– A Health Ingredients Trail.

– A special Fi India & Hi workshop, for the third year in a row. This time, the workshop includes a two-day live demonstration on the latest food trends by Celebrity Chef Rakhee Vaswani. The live demonstrations will use exhibitor products that will give the audience a better experience, newer ideas and useful tips on the actual applications of the products on display. The workshop will include sessions on — Indian Fusion Dhamaaka, Fancy Bread Making, Exotic Eggless Desserts and Festive Fiesta – Party appetizers and dips.

Speaking on the announcement of Fi India & Hi 2017, Mr. Yogesh Mudras, Managing Director, UBM India said, The Food Ingredients industry in India is seeing a rapid expansion amidst increasing consumption of processed foods, rising preference for ready-to-eat meals, increasing localisation of food products, increasing development of mega food parks, wide cultural and regional diversities and a growing urban middle class population. This has led to increased awareness pertaining to the quality standards of food products and consequently, a focus on the superiority of ingredients that goes into the making of these finished products. UBM India’s objective for the 12th edition of Fi India & Hi is to offer an international showcase of such ingredients and in turn, help leverage India’s wide ranging and large raw material base for food processing industries.”

Source: Asia Food Journal


Events, Ingredients

Create high quality éclairs with Tegral Clara Ultra

October 28th, 2017
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Image: Puratos

Image: Puratos

Tegral Clara Ultra is the newest addition to Puratos Canada’s pâtisserie mixes for making choux pastry such as éclairs, profiteroles and Paris Brest. Tegral Clara Ultra is a cleaner label base to help you create high quality choux pastry with consistency every time.

Whether you are in a café in France or a pastry shop is Bangkok, the éclair is a big pâtisserie trend around the world. Easy to recognize with its distinctive shape and attractive topping, the éclair is often an early childhood food memory, and a first taste of French pâtisserie.

Consumer research shows 45 per cent of Canadian consumers like traditional recipes and 42 per cent like the innovation beyond new ideas and want to try new concepts, shows a consumer study conducted by Insites Consulting for Puratos.

Tegral Clara Ultra is a convenient and versatile mix in which you only add water, oil and eggs.

The product is available in Canada in 10kg bags.

Ingredients ,

2ab Wheat for gut-friendly bakery products

October 7th, 2017
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GoodMills Innovation presents an ancient wheat alternative to common bread wheat

At FiE 2017, GoodMills Innovation will introduce its new product 2ab Wheat, an ancient grain that is very well tolerated. This grain innovation is easy to process and allows both artisan and industrial bakers to produce wholesome bakery products with a convincing texture and taste. Thus, 2ab Wheat is a real alternative to modern bread wheat as well as to well-known ancient grains such as einkorn or emmer, which score neither with their sensory properties nor technologically when processed on their own. At its FiE booth, GoodMills Innovation will explain all about the properties and nutritional background of 2ab Weat. In addition, trade fair visitors will be able to taste a broad variety of 2ab baked goods made from 2ab Wheat.

Thanks to its excellent baking properties, 2ab Wheat flour is ideal for artisan bakers as well as for industrial production. Baked goods are well tolerated, even by food-sensitive eaters, and convince with a full-bodied taste and a soft, lush golden crumb. Michael Gusko, Managing Director at GoodMills Innovation, says: “For me, 2ab Wheat is the wheat of the future. Bakers now have a tasty solution for customers who react sensitive to wheat or who prefer original grain varieties. We are in the process of introducing 2ab Wheat into the market, and initial feedback from bakers has been consistently positive. Having discovered an easy to digest, delectable bread for themselves, customers are staying loyal to ‘their’ bakers.”

With increasing numbers of consumers turning away from modern bread wheat either for health reasons or because they prefer traditional products of well-known origin, GoodMills Innovation collaborated with scientists, grain breeders and nutritionists and selected the ancient 2ab wheat variety from hundreds of alternatives. Wheat-sensitive consumers and modern wheat critics had previously avoided wheat-containing baked goods or chose gluten-free options – often with significant drawbacks in terms of taste and texture.

More information about 2ab Wheat, with simple explanations and a shop finder for consumers as well as studies and background information for health professionals, can be found at .

About GoodMills Innovation GmbH

GoodMills Innovation GmbH has its headquarters in Hamburg, Germany, and is a joint venture between Europe’s leading milling enterprise, the GoodMills Group, and the global ingredients manufacturer Palsgaard A/S, which is based in Denmark. Together with its Polish subsidiary GoodMills Innovation Polska Sp z o.o, the company employs a staff of 120 in Europe.

Sound grain expertise and state-of-the-art refining technologies are the foundations of the company, which operates worldwide. Innovative and natural products that combine functionality and taste with health benefits have been developed in close cooperation with experts from science and industry. Customers from the food industry and the bakery trade benefit from tailor-made products as well as competent advice on application, food legislation and marketing issues.

Source: Ingredients Network


Ingredients, Milling industry ,

Fat replacers market estimated to be worth US$2.01 billion by 2022

October 7th, 2017
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New research shows that the fat replacers market is becoming an increasingly profitable one as consumers become increasingly health-conscious.

New research from MarketsandMarkets™ has revealed that the fat replacers market is estimated to be worth US$1.48 Billion in 2017, and is projected to reach USD 2.01 Billion by 2022, at a CAGR of 6.2% from 2017. Major factors driving this increase are the increasing consumer awareness about health & wellness, and the rise in prevalence of obesity.

The protein-based fat replacers segment is projected to be the fastest-growing in this market. Already, protein consumption is growing in demand for health and aesthetic purposes, and the demand for food products with high-protein but low-fat content is expected to contribute significantly to the growth of the protein-based fat replacers market.

The bakery & confectionery products segment has so far accounted for the largest share in the fat replacers market. Consumers in developed regions such as North America and Europe have become increasingly conscious about leading a healthy lifestyle, leading to a demand for the reduction of fat content in bakery & confectionery products. Products such as cakes and pastries increasingly require fat replacers for consumers who demand low-fat and low-calorie options. This trend has led to considerable market opportunities for bakery & confectionery products segment during the forecast period.

In terms of growth though, the liquid segment is projected to be the fastest-growing in the market. The rise in demand for convenience foods is likely to drive the market for liquid fat replacers as they are used to replace fatty oils, thereby contributing significantly. They also provide a glossy texture and help prevent stickiness on confectionery products.

Additionally, Asia Pacific is projected to be the fastest-growing region in this area due to its growing economy. Various factors such as rapid urbanization, changes in lifestyle, and increase in demand for convenience products are driving the growth of the food & beverages sector. China especially has witnessed rapid growth in this market due to concerns about the adverse effects of fats and calories, and a growth in consumer awareness regarding the maintenance of a healthy diet. The high consumption of convenience foods in countries such as India, China, and Malaysia is expected to drive the demand for fat replacers in these regions.

Currently, key players in the fat replacer market include ADM (USA), DuPont (USA), Cargill (USA), Kerry Group (Ireland), FMC Corporation (USA), Ashland Inc (USA), Ingredion (USA), and Koninklijke DSM (Netherlands).

Source: Asia Food Journal


Health, Ingredients

Ingredion introduces process-stable tapioca flours

September 23rd, 2017
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HOMECRAFT Create multi-functional tapioca flours offer superior viscosity, shelf-life stability, flavour release and texture.

Food scientists at Ingredion Incorporated’s global Idea Labs network of innovation centers today announced the launch of HOMECRAFT Create multifunctional tapioca flours. The new range of ingredients emerges as a milestone in more than two decades of research dedicated to understanding the role tapioca can play in clean-label applications.

HOMECRAFT Create multi-functional tapioca flours couple a clean ‘tapioca flour’ label with the functionality of a modified starch. The full range of flours is adapted to suit a variety of production processes, offering tolerance and stability advantages while at the same time helping manufacturers achieve indulgent dairy products and smooth sauces, puddings and custards.

The flours, which will be introduced in phases globally, provide exceptional flavor release and enhanced, creamy textures that allow food manufacturers to reduce fat content and improve nutrition profiles. At the same time, the range of ingredients delivers higher viscosity than clean label starches in some applications, offering opportunities for cost savings.

HOMECRAFT Create multi-functional tapioca flours support non-GMO and gluten-free claims, aligning with consumer-driven trends reshaping labels around the globe. The number of new products formulated globally with tapioca flours has seen a 38 percent compound annual growth rate since 2012, according to research firm Mintel.

Ingredion conducted proprietary consumer research in 26 countries, assessing consumer preferences regarding functional texturizers and stabilizers. Consumers across all regions prefer a ‘flour’ label, presenting an opportunity for tapioca flour.

“Flours are highly recognized and also have a superior degree of acceptance, given their association with minimal processing, which consumers perceive to be healthy,” says Dan Haley, director of the global Wholesome Springboard at Ingredion. “The challenge for food manufacturers has been to formulate with flour without compromising flavor, texture, appearance and a gluten-free positioning. HOMECRAFT Create tapioca flours help manufacturers overcome this challenge in a wide array of applications.”

Manufacturers frequently inquire about functional ingredients that meet consumer’s clean-label expectations, says Angelina De Castro, senior marketing manager, North America. “In the US and Canada, consumer research shows that tapioca flour consistently ranks very high in ‘natural’ perception and acceptability. With our new HOMECRAFT Create multi-functional tapioca flours, food developers now have the ability to use a widely accepted texturizer that offers breakthrough functionality and helps to create a superior eating experience.”

“Tapioca is a versatile ingredient, suitable for formulations from yogurts to soups and cooking sauces,” says Chong Hui Cheng, marketing manager, APAC. “Tapioca is a familiar and staple food ingredient in Asia Pacific. Our proprietary research shows that two out of three consumers in the region accept tapioca flour as a food ingredient.”

Consumer research in EMEA also reveals a preference for ‘flour’ labels. “Our recent study shows that flours are recognized, trusted and preferred by consumers,” explains Davy Luyten, marketing manager in the region. “Acting on this insight could give manufacturers the competitive edge they need to differentiate their dairy, meat, bread, snacks and baby food products. With 76% of European consumers placing importance on recognizable ingredients, we anticipate strong interest in our new HOMECRAFT Create multifunctional tapioca flours.”

Source: Asia Food Journal



Vanilla price spike is hurting Maine ice cream companies

August 26th, 2017
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If you’ve ever used the words “plain” or “boring” to describe vanilla, it’s definitely time to pull out the thesaurus to look for some new adjectives.

That’s because increasing global demand for vanilla, a recent cyclone off the coast of Africa and other geopolitical events happening half a world away have caused a massive vanilla price spike and supply shortage that is making life far from bland for Maine’s ice cream makers and others who need the sought-after bean.

“It definitely has affected our business,” Lindsay Skilling, the CEO of Skowhegan-based Gifford’s Famous Ice Cream, said of the price spike, which the company began noticing in January 2016.

Gifford’s uses about 25 gallons of vanilla extract a week in the production of the nearly two million gallons of ice cream they make every year. With prices jumping an eye-popping 568 percent in less than two years, it has caused some ripples.

“We’re a local, regional family business, and we use every caution possible in order to not raise our prices,” Skilling said. “But we had to pass on a price increase … Everybody’s fingers are crossed at this point. The challenge is supply and demand.”

All over Maine, it’s the same story. What’s happening in Madagascar, the island nation off Africa that is the world’s top producer of vanilla beans, has sharply affected the bottom line of Maine’s vanilla consumers. And what is happening in Madagascar is not exactly simple.

Vanilla pods grow from orchids that are pollinated by hand and which take about three years to mature and produce beans.

A quick history lesson, courtesy of the Vanilla Company, a California-based retail and wholesale vanilla business: between 2005 and 2014, there was more vanilla on the market than there were buyers for the bean and so the prices dropped down and stayed there.

“Because farmers weren’t making enough to survive, many finally burned their vanilla vines and switched to growing other crops,” Patricia Rain, the head of the company, wrote in a February essay to her customers. “This eventually led to a vanilla shortage, and with the shortage of vanilla beans, prices shot through the roof!”

According to Rain, the sharp price increase led to a so-called feeding frenzy for vanilla beans. Some speculators who reportedly used money earned from selling illegally harvested rosewood bought the 2015 Madagascar crop and later sold it at inflated prices to manufacturers and traders who would pay anything for more beans. This has led to some unrest and trouble, she said.

“Madagascar … is currently experiencing high tension and chaos, enough so there are travel advisories to not visit certain areas of the country,” Rain wrote. “The current hoarding and selling of bad vanilla makes the country quite volatile.”

Then, to make an already bad situation much worse, a cyclone in March devastated this year’s crop of vanilla beans. Madagascar supplies more than 80 percent of the world’s vanilla, and this spring some distributors resorted to rationing supplies, according to the Boston Globe.

The rationing and price increase came as a big, unwelcome surprise to Chelcie Shappy, the co-owner of Orrington’s Drunken Vanilla Bean, which makes pure vanilla extract. The small company makes about 12 gallons of extract per year using Brewer’s Twenty2 Vodka infused with vanilla beans. When they began buying vanilla beans, they were paying about $50 per pound, which is between 120 and 140 beans. That has changed.

“Just last month we paid $85 for 25 beans, and they’ve been really hard to find. You can’t even buy them in a pound anymore. Places just don’t have the quantity,” she said. “It has had a huge impact on the Drunken Vanilla Bean business.”

In Belfast, Sarah Wilder digs an ice cream scoop into a container of the super-premium old-fashioned vanilla ice cream that she makes and sells at her family business, Wild Cow Creamery. Vanilla beans have more than 250 flavor components, she said, and add a complex richness to her ice creams, including perhaps unexpected varieties like chocolate. They use vanilla to make 13 of the 16 ice cream flavors that were on display at the company’s ice cream store.

“A lot of times people think, oh, it’s just vanilla. But real vanilla is very exotic,” she said. “It tastes better, and when you use real ingredients you’re going to notice their flavors … if you don’t have it, you’re lacking something.”

In Monroe, Kathy Chamberlain relies on best-quality vanilla to make her super-premium Stone Fox Farm Creamery ice creams, using about half a gallon of Madagascar double-fold extract a week in the summer. Two years ago, she was paying about $89 per gallon, but now is paying about $400 per gallon, and it’s hard to get the amount she needs.

She’s thinking of making her own vanilla extract, which might save her some money, and isn’t interested in getting vanilla beans from other countries such as Mexico, because she believes the Madagascar beans are far superior. And with her ice cream already costing $4 for a single scoop, she feels she can neither decrease the quality or go up in price.

“People’s palettes are more sophisticated now. They want something that’s a little better,” she said. “Vanilla quality really shows in ice cream … I think our fans who go out of their way to buy our vanilla, they’d notice. That’s why they will go out of their way, and they will spend $4 on a cone.”

Another super-premium ice cream maker, Linda Parker of Mount Desert Island Ice Cream, said she has noticed a roughly 400 percent increase in the price of vanilla beans. She goes through about five pounds of beans every week.

“It’s the worst I’ve seen,” the ice cream maker, who opened her business 11 years ago, said.

She noticed the spike last fall, when she saw an invoice for vanilla and thought someone must have made a mistake.

“No — there was no mistake,” Parker said. “It’s just something we have to do. Vanilla is one of our biggest flavors, and the taste of the Madagascar vanilla bean is the most sophisticated that I’ve seen. It’s just the cost of doing ice cream business.”

Many of the Mainers said that the vanilla situation shows that global events have local repercussions.

“Even here in Maine we can get affected by huge things going on on the other side of the world,” Wilder said. “There is no local anymore. It really is the entire world.”



Ingredients ,

DSM gets approval for gluten break down enzyme

August 12th, 2017
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DSM has secured regulatory approval to market what it says is the first and only enzyme demonstrated to effectively break down residual gluten in the European Union. Tolerase G – or Aspergillus Niger prolyl oligopeptidase – is now permitted for use in food supplements by the European Commission, following EFSA’s positive opinion on DSM’s novel food dossier.

Found in wheat, barley and rye, gluten is a protein complex that is rich in an amino acid called proline. The human body cannot break down proline-rich proteins efficiently and this may be why some people are sensitive to dietary gluten. In the UK, for example, a recent report suggests that 13% of the population consider themselves to be non-celiac gluten sensitive. However, with gluten ‘hidden’ in a surprisingly wide range of foods, maintaining a gluten-free diet can be difficult when eating away from home.

Tolerase G is aimed at gluten-sensitive consumers who follow a gluten-free diet or avoid eating gluten, but want help in breaking down residual gluten in the stomach. Studies have shown that Tolerase G degrades gluten molecules more effectively than other commercially available supplements.

“Gluten-free diets are becoming increasingly common, with many Europeans taking steps to reduce the adverse symptoms they experience after consuming such foods. However, it can be very difficult to avoid eating gluten altogether – especially when travelling or attending social events,” said Adrian Meyer, Marketing Manager Human Nutrition and Health, DSM. “Tolerase G offers manufacturers the opportunity to create unique food supplement products that significantly improve the lives of gluten sensitive consumers – giving this growing number of individuals the freedom to enjoy eating out, without the possible discomfort of residual gluten.”

Source: Ingredients Network


Ingredients , ,

GRINDSTED FREEDOM solves clean label challenges says DuPont

July 29th, 2017
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“Clean”, says DuPont Nutrition & Health, is the simple, five-letter word driving today’s product labels and ingredient lists. More health-conscious consumers want cleaner, shorter labels with words they can pronounce and practical ingredients, the company believes, noting that what they want sounds simple enough, but for food manufacturers, it’s often complicated. What “clean” means in the marketplace hasn’t been clearly defined, DuPont says – and if a company offers a range of products, the potential solution for cleaner labels varies by product. So, the company asks, how do food producers work to meet the demand for cleaner labels when there is no one-size-fits-all-strategy?

The answer, DuPont says, is to find a partner offering a range of product blends that can provide a solution that meets the demand for clean label. DuPont Nutrition & Health’s GRINDSTED FREEDOM blends can, says the company, solve the challenges created by cleaner label strategies.

The combination of DuPont Danisco’s product portfolio and bakery experience gives customers access to a breadth of ingredients, from enzymes and emulsifiers, hydrocolloids and more, the company claims, all with the ease and comfort of partnering with one supplier and one solution.With GRINDSTED FREEDOM, food suppliers have the freedom to create their own optimized blend developed from the broadest range of potential formulations, DuPont claims.
DuPont Nutrition & Health’s products will, it says, provide customers with new and original product solutions, not repurposed ingredients that are simply deemed “clean label”: DuPont Danisco solutions will deliver a lasting answer to customers’ challenges.“Once our customers share with us their challenges, cost expectations and ingredients acceptable for their clean label definition, we can begin working on a solution that meets their specific needs,” said Linda Dunning, regional product manager – System and Texturants.
“A major benefit of DuPont Danisco GRINDSTED FREEDOM blends is the ability to optimize functionality by utilizing our extensive ingredient range of both internally and externally manufactured ingredients.”While creating cleaner label strategies, DuPont Nutrition & Health says it can help customers map each of the brands in their portfolios as well as elevate and communicate the impact of various trade-offs when moving from using legacy ingredients toward cleaner formulations.




Ingredients ,