Food Business News - May 15, 2018 - 43
for most of the serious food allergy
reactions, according to FARE. Low/no/
reduced allergen claims accounted for
46% of total new snack product launches
in the United States in 2017, according to
Mintel Global New Products Database.
Cargill, Minneapolis, offers sunflower and canola lecithins that have the
same functionality as soy lecithin. They
may be used in chocolate, confectionery,
baked foods and convenience foods.
"Dispersibility as well as functionality, taste and color are very comparable
to soy lecithin," said Bill Gilbert, certified
master baker, principal food technologist
at Cargill. "As a result, Cargill's sunflower
or canola lecithins may be used as a one-toone replacement for other lecithin types,
making it easy for food manufacturers to
incorporate into their product lines with
only minor adaptions."
International Dehydrated Foods,
Inc., Springfield, Ill., offers Chikpro
chicken protein isolate powder that
is free of dairy and soy. Each 30-gram
scoop of Chikpro contains 25 grams of
protein. It may be incorporated into
applications such as snacks, smoothies
and ready meals.
Products from Enjoy Life Foods,
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with a good level of fat, like baked foods
and ice cream.
"Nuts by nature have a high fat
percentage so replicating them in an
application that has a significant fat
content will make the flavor taste more
(like) the real thing," he said. "Applications where there is not a lot of fat can be
difficult. Products containing non-nutritional sweeteners, like stevia or monk
fruit, can have their off-notes enhanced
by nut flavors."
Regulatory issues potentially may
arise with alternative ingredients for
peanuts and tree nuts.
"Companies have to be careful about
what their primary display panel contains
when using an allergen-free flavor as a primary flavoring component," Mr. Wilson
said. "They need to work with their regulatory department to ensure that they are
not committing some type of food fraud."
Finding alternative ingredients
to help people with allergies expands
beyond peanuts and tree nuts. More than
170 foods have been reported to cause
reactions in the United States, but the
eight major food allergens - milk, egg,
peanut, tree nuts, wheat, soy, fish and
crustacean shellfish - are responsible
Alternatives may be used in place of tree nuts
such as pecans.
Chicago, a business of Mondelez International, are free from gluten and 14
common allergens: wheat, peanuts, tree
nuts, dairy, casein, soy, egg, sesame, sulfites, lupin, mustard, fish, shellfish and
crustaceans. In its products the company
uses grains such as quinoa, amaranth,
buckwheat and sorghum. A combination
of baking powder, flax and applesauce is
used in place of eggs. FBN
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May 15, 2018
Food Business News