Penford debuts PenNovo 03, MD at IFT

Penford debuts PenNovo 03, MD at IFT

New products spring from company’s breakthrough PenNovo proprietary enzymatic technology that improves functionality and health benefits across multiple applications.

Penford Food Ingredients, a leader in innovative carbohydrate systems and technologies, today announced the introduction of PenNovo 03 and PenNovo MD, new product lines resulting from the company’s breakthrough PenNovo technology. The announcement was made at IFT13 in Chicago.
PenNovo 03 and PenNovo MD are highly soluble, enzymatically-treated starches that improve functionality and health benefits in a variety of applications specific to each product line. The PenNovo 03 product line addresses the need for more cost-effective, high quality food products. Additionally, PenNovo MD maltodextrin products serve the growing need for non-GMO ingredients.

PenNovo 03
This line of emulsifying starches acts as a caseinate replacement for non-dairy creamers and egg yolk replacement for condiments such as mayonnaise. The line also has properties which can replace propylene glycol alginate in dressings and encapsulate flavors. Other applications include gravies, sauces and soups. Functional benefits include:
•       Acid Stability
•       Cost Reduction
•       Egg Replacement
•       Emulsification
•       Freeze/ Thaw Stability
•       Low Viscosity
•       Shear Stable
•       Whitening Power

PenNovo MD
These non-GMO, potato-based maltodextrins build solids, provide minimal viscosity and act as a flavor carrier for food applications including beverages, confections, dry mixes, spray drying aids and carriers, sports nutrition products and spreads. Functional benefits include:

•       Build Solids
•       Dispersible
•       Flavor Carrier
•       Heat Stable
•       Highly Soluble
•       Low Viscosity
•       Minimal Sweetness
•       Shear Stable
“We are excited to expand the PenNovo product line and offer more cost-effective solutions to companies formulating products for the ever-expanding health and wellness market,” said John Randall, president of Penford Food Ingredients. “PenNovo MD and PenNovo 03 are great examples of our continuing commitment to staying at the forefront of innovative and market-right food science.”
Penford’s newest proprietary technology, PenNovo, was first introduced in January 2013 with the announcement of PenNovo® 00 for food coatings and bakery applications. When applied to coating systems, PenNovo 00 is an ideal dextrin replacement which can improve the crispy texture and hold time of fried or baked vegetables and meats. In bakery applications, PenNovo 00 acts as a volume enhancer and/or egg white extender in gluten-free bakery. It also can be used as an egg wash replacer.
All PenNovo product lines are non-GMO, non-allergenic, kosher and gluten-free.

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