ingredient briefs

Rousselot, a Darling Ingredients brand, has announced the extension of its ProTake portfolio of hydrolyzed collagen. ProTake has been developed to optimize food formulations and create better-for-you, fortified and functional products. Now available in three variations—ProTake Bar, ProTake Powder, and ProTake Foods—this range of clean label solutions is designed for reformulating applications with increased collagen content, reduced fat and sugar levels, and enhanced taste and texture. More than a protein, ProTake promises brands to help create great-tasting, healthier versions of the products that consumers know and love. 888-455-3556 www.rousselot.com

BENEO has announced the launch of its new precooked functional native rice starch, Remypure S52 P. For the first time it allows food manufacturers to produce clean label food preparations, such as cold processed sauces, dressings, dairy desserts and bakery fillings with an instant functional native rice starch. The new ingredient delivers soft and creamy textures and excellent product stability, even under harsh processing conditions such as shear and acid. Remypure S52 P is available now across the globe, enabling food producers to further embrace the clean label trend, using rice starch. +49 621 421-150 www.beneo.com

FoodTech start-up ChickP Protein, Ltd. has launched its next-gen native starch developed from chickpea for food and beverage applications. It is non-GMO and a co-product of ChickP protein process using a proprietary technology. This launch follows the successful introduction last year of a line of innovative chickpea isolates specifically designed for plant-based dairy alternative products. The new native chickpea starch eliminates food waste during processing and ensures a sustainable, clean ingredient. It has a uniquely high amylose to amylopectin ratio, with neutral taste and no aroma. www.chickp-protein.com

Avena Nordic Grain Plc, part of the Apetit Plc Group, has received a verdict from EFSA (European Food Safety Authority) in favor of receiving novel food authorization for its first new product innovation. BlackGrain from Yellow Fields is a rapeseed-based plant protein and fiber powder that has great nutritional values and versatile product applications. Processing steps of the rapeseed powder are based on reducing the content of these antinutrients, glucosinolates, and phytates, in the ingredient. +358 10 402 2342 https://blackgrain.com

A new specialty, powder-like sea salt from Cargill is ideal for applications that require extremely fine sizing for blending, including dry soup, cereal, flour, and spice mixes, as well as for topping snack foods. Its small size also offers unique functional benefits, as compared to traditional granular salt options. For example, its ultra-fine cut adheres better to food, resulting in less fall-off and less salt waste. Sea Salt Flour dissolves faster in liquids than typical salt crystals, creating a more evenly saturated brine that saves processing time and resources. The fine particles also provide a faster salty flavor burst by increasing the rate of dissolution in the mouth. This increased perception of saltiness may enable a reduction in sodium and helps enhance other flavors. 800-227-4455 www.cargill.com

AB Enzymes has announced the launch of a new product in its range of enzymes for rye applications. VERON RYEO will help bread improver manufacturers to create superior rye-based products with optimized rheological properties. “VERON RYEO is a next-generation product tailored to the technological demands of rye dough processing in artisanal and industrial environments,” says Dr. Alexander Henrich, application development director, bake, AB Enzymes. “It enables producers of functional baking ingredients to formulate novel rye bread improvers for easier dough handling compared to previously available enzyme technology.” 800-713-0208 www.abfingredients.com