New ingredients - April 2010

3 Min Read
New ingredients - April 2010

High-intensity sweetener
A new intense sweetener, Solo Sucralose, is suitable for use in a diverse range of food and drink products, from carbonated beverages to baked goods. Solo Sucralose is made from sugar but is 600 times sweeter, enabling manufacturers to reduce and even eliminate sugar from many of their products. It is also extremely stable, which means it can be used at high temperatures, as well as in acid (low ph) environments, which is ideal for the beverage industry. The ingredient, made by BioPlus Life Sciences, is produced using proprietary manufacturing technology with 28 patent applications currently pending.

Study supports new ginseng ingredient
French ingredients-supplier Naturex has extended its NAT life range to the brain health market with Cereboost, a trademarked ingredient from American ginseng. In a recent clinical study conducted by the Brain Science Institute at Swinburne University of Melbourne, subjects supplemented with Cereboost experienced significant improvement in the cognitive areas of working memory and alertness.

Hydrolyzed whey protein
A new hydrolyzed whey protein concentrate is geared toward the ready-to-drink functional beverage category. Featuring clarity in solution and a mild hydrolysis flavour characteristic, the protein is highly suitable for energy, recovery and weight management beverages. It is manufactured in the US using a gentle hydrolysis and filtration process by the Milk Specialties Global Food Solutions Group of Minnesota.

ISOMALT matrix for candy innovation
BENEO-Palatinit has created a Candy Innovation Matrix for sugar-free confectionery. The matrix contains the sugar replacer ISOMALT, with is a tooth-friendly, low-calorie, low-glycaemic and low-insulemic ingredient. ISOMALT is currently used in more than 2,000 products worldwide. The matrix aims to help customers with new product development by enabling them to explore and successfully blend a range of characteristics using ISOMALT as a functional ingredient. This includes combining new flavours, different ways of packaging and functional benefits such as dental health and low calorie options, together with different shapes, colours and product structures, all with the purpose of developing exciting new and improved candy concepts, the company explains.

Purslane herbal extract
New Jersey-based Frutarom has branded a purslane herbal extract called Portusana. It has been scientifically proven to support improved sugar metabolism, leading to healthier blood glucose levels. Purslane has a long tradition of use as a medicinal plant tracing back to the ancient Egyptians, who used it as a remedy for a variety of ailments such as headaches and stomach problems. Portusana positively affects blood glucose metabolism through a triple mode of action: It reduces the transport of glucose from the intestine into the bloodstream; it increases the uptake of glucose from the blood into cells; and it modulates the sensitivity of cells to insulin, a hormone that controls blood glucose levels. The daily recommended intake of Portusana is relatively small, which makes it convenient to incorporate into existing formulas or create new ones. It also allows for small tablet size in supplements.

Satiety ingredient from medicinal herb
PL Thomas is introducing a new patent-pending, clinically proven satiety ingredient and is looking for a partner to bring this formula to market. The product has a unique mechanism that not only creates satiety but helps avoid snacking and compulsive eating behaviours, which in turn leads to significant reduction in weight and inches, PL Thomas says. The ingredient is an extract of a common spice with historic use as a medicinal herb. It's a clinically proven formula that targets neurotransmitters naturally as a serotonin reuptake inhibitor.

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