Food Business News - June 12, 2018 - 41

products," said Beth Warren, chief commercial officer, Edlong, Elk Grove Village, Ill.
Protein combined with natural
flavors is one approach to clean label
stabilization. It is particularly useful in
refrigerated yogurt, a product that often
undergoes temperature and physical
abuse during transport by the consumer
from home to office.
Some yogurt formats, such as
conventional Swiss- and stirred-style
yogurts, must withstand intense thermal
processing and high-shear conditions.
Acidic dairy beverages also require special textural considerations.
"For years, product developers relied
on modified starch and gelatin to deliver
the viscosity, gel structures and mouthfeel associated with these products," Mr.
Surratt said. "However, if those triedand-true ingredients are off the table
due to label considerations, we run into
challenges finding acceptable alternative
solutions that can withstand modern
processing realities, meet formulators'
shelf life requirements and still deliver
the textural attributes consumers expect.
"Drinkable yogurts must have a
thick viscosity in order for consumers
to feel like they are actually drinking
a yogurt beverage versus thin, white
milk. Often, if processing techniques or
ingredients are used improperly, they
can produce a gritty, rough texture. Pressure to reduce added sugars can further
complicate these formulations."

Tools in the texture toolbox
At the Institute of Food Technologists' annual meeting and expo,
scheduled for July 15-18 at Chicago's
McCormick Place, Cargill is tackling this
challenge with a strawberry drinkable
yogurt made with 4 grams of added
sugars per serving. The innovation
team built back the missing sweetness
June 12, 2018

with steviol glycosides, but still needed
to replace sugar's bulk in the formula.
To deliver the creamy, thick mouthfeel
consumers expect from a drinkable yogurt, the company developed a tailored
solution for this texture challenge.
"Using label-friendly ingredients
like corn starch and chicory root fiber,
we achieved a mouthfeel comparable
to a full-sugar drinkable yogurt and designed a system that kept dairy proteins
in suspension throughout the shelf life of
the beverage," said Christine Addington,
senior dairy technical service specialist at Cargill. "Our prototype meets
consumers' label and sensory expectations, keeps added sugars in check and
qualifies as an excellent source of dietary
fiber, protein and calcium."
Parsippany, N.J.-based Beneo Inc.
is launching its second functional
native rice starch at the I.F.T. show. The
company's production process enhances
the functional properties of rice starch
without using chemicals, thus achieving
performance levels comparable or superior to modified food starches.
"Not only is this new functional
native rice starch clean label, it also provides manufacturers with wide-ranging

Acacia fiber enhances mouthfeel while
keeping a lower viscosity in dairy and dairy
alternative beverages.



Protein combined with natural flavors is one
approach to clean label stabilization. It is
particularly useful in refrigerated yogurt.

opportunities to enhance the texture of
their products with a versatile ingredient
that is sustainable under the harshest
processing conditions," said Jon Peters,
president of Beneo. "In convenience
foods, including cheese sauces and
ready-to-eat meals, the challenge is to
maintain optimal functionality under
various manufacturing requirements.
This rice starch allows food manufacturers to create unique textures and excellent product stability under extreme
circumstances, such as low pH, high
temperature, high shear, without the
need for modified starches."

AIDP, City of Industry, Calif., now
offers a next-generation seaweed extract
ingredient for dairy and non-dairy desserts and yogurt-type products. Developed
by Algaia S.A., Paris, the alginate line
provides a rich and creamy texture while
allowing for a reduction in fat. In desserts
such as low-fat dairy flan it is possible to
deliver desirable texture without the use
of eggs or traditional additives.
"One of the biggest challenges was
to prevent the interaction of our alginate
with calcium," said Fabien Canivet, applications manager for Algaia. "Alginate
ingredients are well known to strongly
interact with calcium, creating potential
technological complexity limiting their
use by dairy manufacturers."
The new line provides a texture
option for the dairy industry, offering
a rich, creamy, indulgent profile with
a low-fat advantage, Mr. Canivet said.
Alginate properties include solubility
at low temperatures and the ability to
preserve sensitive ingredients, such as
vitamins and flavors.
Kerry offers an acacia fiber that enhances mouthfeel while keeping a lower
viscosity. This is useful in chocolate milk
and yogurt drinks, which require creaminess without being too thick and having
too much mouth coating.
Ingredion recently introduced a line
of multi-functional tapioca flours. The
range of ingredients couples 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 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, Mr. Gonzales said. The
multi-functional tapioca flours support
non-G.M.O. and gluten-free claims,
aligning with consumer-driven trends
reshaping labels around the globe. FBN
Donna Berry
The author is a contributing editor for Food
Business News and a principal in the firm Dairy
and Food Communications, Inc. Her web site
address is
Food Business News



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