Food Business News - June 12, 2018 - 40

Texturants can assist with delivering a product that keeps consumers coming back.


flavor, color and the other attributes may
be addressed.
The texture considerations of dairy
foods are as varied as the many products
in the marketplace.
"The processing conditions for
cheese are very different than ice cream
or yogurt, and each of these products
have unique texture attributes," Mr.
Gonzales said. "Ice cream and cheese,
for example, are quite unique in their
texture challenges, the first one for the
complexity of ice crystal formations and
the second for the melting attributes required in the mouth and in the different
final food applications."
Specifically, with cheese, each
application will have unique texture and
functional requirements. Pizza cheese
should melt and be stringy. Cheese
inside a microwavable pocket sandwich
must not run out or burst through the
breading. Cheese baked into a muffin or
cracker must remain identifiable. Sauce
for nachos should flow and not form a
skin when cooled.
In the case of processed and imitation cheeses, as well as the growing
number of vegan cheese-type products
in the market, it's important to identify

melting properties upfront. Other important considerations include shredding and slicing.

Considering clean label options
Depending on a product's positioning
in the marketplace, traditional texturants
such as modified starches, gums and
chemical emulsifiers may make the most
economic and functional sense. They are
consistent and reliable. However, as consumer demand for simple, natural labels
gains momentum, many of these go-to
ingredients are falling out of favor.

"Current food trends are all about
natural ingredients and farm-to-table
products," Mr. George said. "Developers
are continuously asked to make products
with little-to-no traditional stabilizers
and still keep the original textures consumers are accustomed to.
"Flavored milk with no carrageenan
or ice cream with minimal emulsifiers and
hydrocolloids are some of the challenges
developers are getting tasked with. These
products use texturants to not only bring
desired mouthfeel to the product but also
are highly functional in visual, melting
and flavor release of the product as well."
Using functional ingredients such
as protein in combination with natural
flavors may allow for the replacement of
some traditional hydrocolloid texturants
in dairy foods. Kerry offers such texturant
blends. Depending on the application,
the blend may provide viscosity, emulsification and flavor masking. Made with
grass-fed, Non-G.M.O. Project verified
dairy proteins, the ingredient system also
boosts protein content.
"Dairy flavors help formulators
overcome limitations in delivery systems
and provide unique dairy richness and
indulgence to lower-fat and lower-sugar

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Food Business News

June 12, 2018

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