content tagged as IFTNEXT

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Flavio Siller, Genius Foods, 1709 Resedad, Col. Jardin de las Torres, Monterrey, NL, Mexico 64754, phone: +52-1-81-2235-3467, flavio@eatlimmo.com
Mango seeds, about 30 to 40% of the fruit, are currently considered a waste by the juicing and pulping industries. Their composition has been elucidated highlighting high amounts of both soluble and insoluble fibers. Increasing evidence of the health benefits of fiber, both insoluble and soluble, is leading to an increasing demand in food industry due to their health benefits and physicochemical properties. There has been an recent interest from the industrial and culinary communities for gelling and thickening agents, functionalities that fiber is able to provide. However, their native state is not considered for use in the food industry mainly due sensory and functional qualities.
Our research proposes a sustainable process for rendering the residue into functional food ingredients with higher nutrient bioavailability of cell wall constituents, soluble and insoluble fibers. The process involves opening the structure of mango seed polysaccharides, increasing their functionality, by different conditions of time, temperature and pH. It eliminates unpleasant tastes and odors, and guarantees a mixture of insoluble and soluble fibers in the final product. Manguifer is clear in color and adjustable in particle size by grinding, providing a tunable solution for different food applications. As no further purification is needed, the product is labeled as mango seed fiber or fruit fiber, enabling cleaner labeling for manufacturers and providing sourcing sustainability claims.
In the USA, fruit fibers have been reviewed by independent international experts panel and has been declared to be GRAS (General Recognized As Safe) in a variety of Food and Nutraceutical applications. Normal fibers have a low range limit in their applications due to structural modification of the final products. Fruit fibers can be used in most kinds of food and nutraceutical applications at concentrations nearing 15% without affecting texture. In practical applications, Manguifer has been used to reduce 50% of fat and egg usage and enriching fiber content to about 15% RDA in cupcakes and other pastries without affecting taste or flavor, as assessed by a trained panel. Manguifer can be used to fortify fiber contents in foods such as beverages, cereals, baked goods, meat products and dressings.
Lux Research estimates that with a growing population, by 2050, one third of protein consumption will need to be sourced from plants instead of animals. Unfortunately, such a change is very difficult, because consumers appreciate the taste and texture of meat. Plant-based meat analogues with good similarity in sensory properties are considered a key element in lowering meat consumption. In order for a systemic transition to occur, there is a critical need for knowledge generation and technical innovation at all levels of the plant-based meat analogue industry, from field to table. In this IFT Next talk, an overview of leading research and collaborations on new methods for making meat analogues will be briefly introduced. For the first time, meat analogue innovation concerns are being systematically explored across all levels of the industry in the form of the Good Food Institute's plant-based meat design cycle, which informs the enormous scope of research, innovation, and white space companies needed to meet the demands of our immediate future. This talk will provide examples of the multi-sector collaborations (i.e., between academia, government, nonprofit, and for-profit organizations) that are needed to most efficiently and effectively advance this industry. The talk will expand upon the nearly limitless area of food science aimed toward providing meat replacement protein for a growing consumer base and addressing the immediate concerns of catastrophic climate change implicated in traditional meat production.
There is increasing interest from consumers for vegetable-based ingredients as an important source of protein, dietary fiber and micronutrients. Pulse ingredients, derived from dried seeds such as peas, beans, lentils and chickpeas, are of particular interest due to their high nutritional values and health benefits. However, the beany, grassy and earthy flavor characteristics of pulses have been a hurdle for product developers to include them without compromising the sensorial qualities and clean-label status, especially in high moisture applications.
Clean-taste HOMECRAFT® Pulse CT Flours and VITESSENCE™ Pulse CT Proteins are pulse flours and protein concentrates that undergo proprietary physical treatment. These new range of clean-label pulse ingredients have a bland flavor profile when compared to common pulse flours and protein concentrates, more specifically they have reduced beany/legume and earthy flavor typically associated with pulses. In addition, these clean-taste pulse-based flours and proteins have reduced microorganism levels – lower than many commercial pulse, wheat and corn flours. Moreover, the clean-taste pulse flours and proteins have similar functional benefits as dairy protein and egg protein, and can thus be used as animal protein replacement in a range of applications. For example, in a high protein pasta case study, egg white protein can be replaced 100% with no to minimal impact on the flavor, appearance and texture of the pasta before and after cooking. Dairy protein replacement (25 to 50%) in a stirred yogurt formula (with fruit preparation) can also be achieved with the clean-taste pulse proteins – the VITESSENCE™ Pulse CT Proteins deliver similar sensorial properties to the full-dairy control and exceed the performance of conventional pulse protein by providing more fruity flavor and significantly reduced beany off-notes. The functionality and neutral flavor characteristics also make the clean-taste pulse ingredients suitable for dairy-free applications such as vegan cheese (and spread), allowing 50% higher inclusion rates than the conventional pulses with controllable firm to spreadable texture thanks to the emulsifying and gelling properties of pulse proteins. The HOMECRAFT® Pulse CT Flours and VITESSENCE™ Pulse CT Proteins also have been proven to be outstanding ingredients to meet the trends of protein enhancement and clean-label in low moisture applications. For example, the bland flavor and functionality of these ingredients allow protein enhancement in bread without major modification to the formula or process as compared to conventional pulse ingredients or even pea protein isolates.
Overall, these innovative pulse-based ingredients can thus impart a neutral flavor and are ideal for applications that require a delicate balance of flavors. This will allow food manufacturers to fortify their products with plant-based proteins and replace wheat flour with novel flours to differentiate their products with label claims such as non-GMO, gluten-free, vegetarian/vegan, high protein, high fiber and sustainably sourced, etc.
We've all seen media coverage of recent food pathogen disasters and understand the need to get in front of them. With the new Preventive Controls for Human Food it has become increasingly critical to the food industry to adequately monitor, verify and validate preventive controls including sanitation controls. Creating and maintaining an effective environmental monitoring program (EMP) can serve as an 'early warning system' to fend off potential contamination. Learn about success stories from the dry, meat, and frozen foods sectors, and the complexities and challenges of validating sanitation controls, implementing EMPs, and creating a food safety culture.