Ingredients

Biocatalysts

Contact: cheese@biocats.com
Website: www.biocatalysts.com
Biocatalysts has introduced a microbial pancreatic lipase enzyme, which the company says allows enzyme manufactured cheese (EMC) manufacturers to enter the halal, kosher and vegetarian markets.

Lipomod 801MDP is suitable for all EMC applications such as cheese slices, sauces and snacks.

Chr. Hansen

Chr. Hansen offers new ‘Mild O’ line of cultures

Website: www.chr-hansen.com

HØRSHOLM, Denmark — Chr. Hansen recently announced it has introduced “Mild O,” a new cheese culture range designed to improve flavor and texture in various types of cheese, particularly in Southern European-style gourmet cheeses.

The main applications for “Mild O” cultures are soft cheese such as Camembert and Brie, white brined cheese such as Feta, fresh cheese like Quark, and specific gourmet-style continental cheeses and mixed-milk cheeses.

“We recommend the ‘Mild O’ cultures for cheese producers who want to optimize the mild flavor in their cheese and avoid bitterness,” says Theis Bacher, marketing manager, cheese cultures, Chr. Hansen.

The new culture blends slow down the acidification process, which removes the risk of a brittle or hard cheese texture. The cultures also are salt-sensitive, and ideal for cheese producers wanting to avoid the post acidification that can cause sour flavor notes in the cheese, Bacher adds. With the “Mild O” culture blend, producers can stop the acidification process at high pH levels and avoid excessive sourness.

“Commercially, we are expecting these cultures to gain solid footing in several markets and cheese segments within the next couple of years because of their powerful mildness profile and versatile applications,” Bacher says. “In particular, we know from introductory trials that there is a great potential in specific Southern European gourmet cheese segments such as Manchego and Pecorino Sardo.”

The strains in the “Mild O” culture blends have specifically been selected for their ability to remove bitterness in the cheese. The mild flavor profile that results primarily is the result of the high content of “cremoris” subspecies strains in the blends.

Additionally, the cultures have been developed with several different strains in each of the blends, which helps protect against phage attacks.

“Mild O” cultures come in both freeze-dried and frozen formats.

Main Street Ingredients

Website: www.mainstreetingredients.com
Main Street Ingredients has introduced its Soda-Lo, a sodium reduction solution.

Engineered by United Kingdom-based Eminate, Soda-Lo’s microscopic (5 to 10 microns) salt crystals are designed to allow food formulators to reduce sodium by more than 50 percent without impacting flavor, company officials say.

Soda-Lo is a 100-percent sodium chloride product and can be listed as “salt” on labels. Company representatives note that by restructuring the microscopic salt particles to take on the form of free-flowing hallow balls, Soda-low is able to avoid application issues such as clumping or caking.

“Soda-Lo is a great addition to our portfolio of sodium reduction offerings,” says Guy Bouthillier, Main Street Ingredients director of new business development. “We are very excited to partner with Eminate in bringing this ingredient to the North American market. The timing is significant as both Canada and the United States’ food industries are facing brand new sodium reduction recommendations.”

Nelson-Jameson Inc.

Contact: Dic Kelly, Nelson-Jamson Inc., 2400 East 5th Street, Marshfield, WI, 54449, 800-826-8302 ext. 1009, e-mail: d.kelly@nelsonjameson.com
Website: www.nelsonjameson.com

Nelson-Jameson Inc. now is offering a Starter Flavor designed to enhance the natural flavor of dairy products such as buttermilk, sour cream and cottage cheese. The kosher product is a blend of food quality acids, artificial and natural flavors ordinarily found in high-quality starter and many cultured dairy products.

Nelson-Jameson Inc.

Contact: Dic Kelly, ingredients market specialist, 800-826-8302
Nelson-Jameson Inc. now offers two new certified organic products.

The new Certified Organic Single-Strength Water Soluble Liquid Annatto Color and the Certified Organic 25/75 Blended & Diced Red and Green Jalapeño Peppers are both available in 5-gallon pails.

Organic products from Nelson-Jameson are manufactured under ecologically-based practices such as cultural and biological pest management as well as exclusion of all synthetic chemicals, antibiotics and hormones, company officials say.

Proliant Dairy Ingredients

Proliant Dairy Ingredients’ VersiLac helps formulators to reduce sodium levels
Website: www.proliantinc.com

Based on recent applications research studies, Proliant Dairy Ingredients says it has shown that VersiLac, known generically as dairy product solids or whey permeate, contributes natural salty notes to food products that can allow for a reduction in finished product sodium levels.

“By incorporating VersiLac instead of other more expensive ingredients, both dairy and non-dairy formulators not only reduce the cost of their finished product, but can reduce the amount of added salt in the formulation,” says Kim Peterson, applications research specialist, Proliant.

Research indicates that when using VersiLac in a formulation, the salt perception is enhanced. This allows for reductions in the amount of added salt from 25 percent up to as much as 100 percent, according to Proliant representatives.

Applications include cheese sauce, macaroni and cheese sauce, alfredo sauce and pizza crust, among others.

D.D. Williamson

Contact: info@ddwmson.com

D.D. Williamson’s line of certified organic annatto extracts have helped food processors broaden the portfolio of products labeled with the USDA organic logo, according to the company.

In April 2009, D.D. Williamson launched its certified organic annatto extract coloring, available in either water-soluble or oil-soluble form. The company later added a more concentrated oil-soluble suspension to its organic line. Currently, the company says these ingredients remain North America’s first and only certified organic annatto extracts for coloring.

Food manufacturing customers can label “organic annatto extract color” on ingredient declarations in the United States.

D.D. Williamson notes organic food manufacturers previously had “organic compliant” annatto extract available to them. Now, customers can include D.D. Williamson’s new products to ensure that a food formula is more than 95 percent certified organic ingredients, which in turn allows them to claim “organic” and qualify for use of the USDA logo. The new products also conform to Canadian organic regulations.

D.D. Williamson works with overseas growers to ensure that identity-protected seeds meet the criteria required for organic certification. Quality Assurance International, an agent for USDA’s National Organic Program, has certified D.D. Williamson’s processing facility for naturally derived coloring in Port Washington, Wis.