Food Business News - May 15, 2018 - 42
©EXECUTIVE-DESIGN - STOCK.ADOBE.COM
without the nuts
Alternative ingredients may work in products for people
allergic to peanuts and tree nuts
ome people may enjoy the texture of
walnuts in ice cream or the crunchiness and flavor of almonds in chocolate. Other people may have trouble
delighting in such treats because of allergies to peanuts and tree nuts. Innovative
ingredients and flavors are making that
type of treat possible for them.
About 15 million people in the United States have food allergies, according
to Food Allergy Research & Education
(FARE), McLean, Va. Peanuts, tree nuts
and seafood account for the majority
of allergic reactions in teenagers and
adults. The number of children in the
United States with a peanut allergy more
than tripled between 1997 and 2008,
according to a study by FARE.
Nadanuts from Inclusion Technologies, Atchison, Kas., may be used to
create products for people with peanut or
tree nut allergies.
"Even the plain unflavored Nadanuts have a nutty-type flavor due to the
toasted wheat germ component," said
Dennis J. Reid, vice-president of sales
and marketing. "The 'legacy' formulas
have (natural and artificial) flavors, but
we have screened and have available a
full range of natural nut-type flavors,
including peanut, macadamia, hazelnut,
cashew, pecan, walnut, almond and even
combination flavors like caramel nut,
Food Business News
praline, banana walnut, etc."
Depending on the recipe, the basic
ingredients in Nadanuts are soybean oil,
wheat germ, sugar, sodium caseinate
(milk protein), wheat gluten, natural
flavors and TBHQ (tert-Butylhydroquinone) added to preserve freshness.
of Nadanut are made with colors sourced
from nature and natural antioxidants.
The ingredients work in a range of applications, Mr. Reid said.
"The one exception is in high-moisture batters and systems where they tend
to get soggy quicker than a nut when
exposed to free moisture," he said.
Other Nadanut benefits are no volatility in supply and a longer shelf life.
"Nadanuts also have both a plant
protein (wheat) and dairy protein
(casein)," Mr. Reid said. "So they offer
a 'complete' protein profi le with all the
essential amino acids a human needs."
Prova, a French company with a
U.S. presence in Danvers, Mass., last year
introduced a line of 30 allergen-free nut
flavors that may be used in a range of
products. Some of the flavors are peanut,
pecan, pistachio, coconut, pine nut,
almond, cashew and hazelnut.
"We have eight different nut flavors
that we like to focus on in the U.S.," said
Brian Wilson, applications lab manager
for Prova and based in Medford, Mass.
"From those we have liquid and powder
options in natural flavor, N and A (natural and artificial) flavors, and artificial
He said toasted nut flavors are
difficult to replace since the degree of
roast greatly dictates the flavor of the nut
"Almond flavors can be difficult
because there is a vast difference between
raw almonds and almond extract," Mr.
Wilson said. "Most consumers expect their
almond flavors to be similar to the extract
profile, which has very strong cherry
and benzaldehyde notes whereas raw
almonds have a much more bland flavor
with a slight woody note. Raw and toasted
almonds do not have this cherry flavor profile so it is important to know what profile
the customer is actually looking for."
Hazelnut flavors may be difficult to
replicate as well.
"People generally want the Nutellastyle hazelnut but don't always realize
how much of that flavor is coming from
the chocolate component," Mr. Wilson
said. "Raw hazelnuts also have stronger
woody and metallic notes than people
expect, so it is important to know if your
customer is looking for raw or 'confectionery' hazelnut."
Nut flavors do well in applications
May 15, 2018