Food Business News - August 7, 2018 - 80
Ingredion introduces plant-based
protein for various products
Ingredion, Inc. is introducing Vitessence Pulse
1803 pea protein, a concentrated pulse protein that
may enable manufacturers to use an "excellent
source of protein" front-of-package claim.
The ingredient is free from animal products,
genetically modified ingredients and common allergens, Ingredion said, and it contains at least 80%
protein. Produced from yellow pea, Vitessence Pulse
1803 also offers emulsification for higher stability
and improved water- and oil-holding capacity for
extended shelf life.
Vitessence Pulse 1803 may be incorporated into
a variety of products, including meat alternatives,
dairy alternatives, nutrition bars and smoothies.
Olive Oils from Spain kicks Chew partners with Texture
Technologies for rapid
off Olive Oil World Tour
Olive Oils from Spain, a Spanish Olive Oil Interprofessional
brand, has partnered with the European Union to launch the
Olive Oil World Tour. The multi-channel program kicked off its
U.S. campaign in New York on July 12.
The Olive Oil World Tour includes
exhibits and tastings of olive oils from
around the world and provides information on the categories recognized by the
European Union of the different olive oils,
their uses in cooking and their varieties.
"The ambitious three-year,
multi-channel program was created to
encourage wellness-minded foodies and
world travelers to be inspired by the pillar
of the Mediterranean lifestyle, olive oil,"
said Pedro Barato, president of the Spanish
Olive Oil Interprofessional, at the event.
The event featured tasting stations, presentations about
the health benefits and versatility of olive oil, and demonstrations on how to make a vinaigrette. Guests also sampled tapas
all made with extra virgin olive oil from Spain, including Pan
con Tomate, Gazpacho, Huevo Diablo, Albondigas, Pinxto de
Bistec, and Espuma de Chocolate dessert. Additionally, the
event offered extra virgin olive-oil infused cocktails, such as
vodka martinis, whiskey sours, margaritas and gin and tonics.
Food Business News
Chew, an innovation lab committed to developing more
sustainable and nutritious food and
beverage products, has partnered with
Texture Technologies, which offers texture analysis instruments that help food
scientists assess the physical characteristics of their products such as crunchiness, crispiness, and hardness.
The partnership will allow Chew to
fast-track its approach to food product
development using texture analysis to
test, refine and iterate the texture of its
products, Chew said. This approach will
further accelerate time to market, optimize the eating experience of end products and meet changing consumer demands.
"At Chew we are constantly striving to create new solutions for the issues that arise in the food industry," said Adam
Melonas, founder and chief executive officer. "To create products that are truly revolutionary, it is important for our team to
have first-class equipment. Through partnering with Texture
Technologies, we'll be able to elevate and expedite our work in
the lab and continue to strive for a new and improved generation of products in the packaged goods space."
Visit: www.chewinnovation.com and
August 7, 2018