Better-for-you Ingredients Presented at IFT Chicago

Companies launched new ingredients at IFT Food Expo Chicago, which took place July 10-13 2022, in an effort to mitigate the rising request for better-for-you, sustainable products.

  • ChickP, Ltd., a food technology startup company, introduced its protein isolates customized for dairy alternatives in barista-style coffee drinks. The company developed a prototype of a chickpea-based milk analog. This plant-based creamer for coffee demonstrates the versatility of ChickP’s pure protein, following its performance as an egg replacer for vegan mayonnaise.

This solution has been designed to serve food formulators working in the alternative dairy space to create compelling milk analogs specifically for creamy beverages such as coffee.

ChickP’s IP-protected technology extracts chickpea protein while removing bitterness and many non-nutritional factors. The resulting ingredient has a neutral flavor, mitigating the need of sugar or flavor additives in the final product, and enabling beverage formulators to significantly shorten ingredients lists to deliver an all-natural product.

The model plant-based barista milk contains 3% protein content, compared to an average of less than 1% protein found in vegetable-origin barista products.

  • BENEO, a leading manufacturer of functional ingredients, highlighted its new faba bean protein concentrate and starch-rich flour. Faba bean ingredients are providing food manufacturers with innovative opportunities for texture improvement in meat and dairy alternatives as well as protein enrichment in a vast array of foods.

Pulses such as faba bean are rising star ingredients in this category with product launches posting a CAGR of 20% in the recent past (2016-2021)[iii] and expectations for further growth.

According to BENEO, the versatility of faba bean ingredients benefits both manufacturers and consumers. Having a creamy mild taste, they are suitable for vegan, vegetarian, and flexitarian diets. As a vegetal protein, BENEO’s faba bean protein concentrate can replace animal protein (milk, egg) as well as soy protein in certain applications. It has an excellent amino acid profile and shows high solubility as well as very good emulsifying properties and, due to these technical characteristics, is also suitable for dairy alternatives and some savory applications. In addition, BENEO’s faba bean starch-rich flour, being naturally high in protein, can help boost the protein content in applications such as cereal bars, pasta, snacks, or baked goods. 

  • GELITA presented SOLUFORM, a solution for sugar-reduced or protein-enriched products. SOLUFORM SR gelatin is best suited to create all sorts of sugar-free or sugar-reduced sweets. Although less sugar and a reduced carbohydrate content is integrated into the confectionery products, customers still receive the full spectrum of taste and texture that they are looking for. Sugar reduced marshmallows, candies, jelly, even extruded products – sweets manufacturers have the choice.

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