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the new product pipeline's of ingredient companies have been bountiful this year. in the first of two round-ups on new ingredients that have become available for food manufacturers this year, foodnavigator.com highlights launches of carbohydrates and fibres, cultures, enzymes, and fats and oils. carbohydrates and fibres french firm colloides naturels international launched a new 'nutritional texturiser' combining acacia gum fibres and wheat which it claims is both highly functional and nutritious.

ice cream enriched with fish proteins may be acceptable after production, but storage is a problem, according to new research. the study, published in journal of the science of food and agriculture, investigated the effects of enriching the frozen confectionery product with fish protein to enhance its nutritional value. the authors, from the university of iceland and the iran fisheries research organization (ifro), found that that enriching ice cream with fish protein powder did not influence the sensory or chemical characteristics of the products after production, however unwanted attributes including fish flavour and off-odour were increased after more than 2 months of storage.

a new study has added to previous evidence that certain odours can give consumers a positive taste impression of reduced sodium foods by drawing on consumers’ memory of foods perceived as being salty. the food industry is currently working to a mandate of reducing sodium chloride levels in packaged and prepared foods, as part of an effort to curb excessive consumption linked to increase risk of high blood pressure and stroke.

in-house trials on an optimised egg replacer formulation for pound cakes show it can match the quality of conventional recipes, and also improve on them through enhanced crumb structure and even air distribution, claims bakery ingredients supplier arla foods. kim jensen, technical manager for bakery, said recent analyses of water activity, resilience, crumb moistness and softness involving its milk protein-based nutrilac bk-7781 demonstrated that crumb taste and texture are similar to that of the standard egg-based recipe.

wacky food products are nothing new - take heinz’ launch in 2000 of green tomato ketchup - but the recent development of flavour-changing chewing gum still leaves the question: which trends will stick? as part of our special series on food in the future foodnavigator.com asked david jago, director of trends and innovation at market research firm mintel, to help us separate out the latest mad launches from the potentially mainstream, and to predict possible trends.

an improved formulation on an egg replacement whey protein based ingredient can enable a saving of up to 30 per cent on liquid egg costs for sponge cake manufacturers, claims arla food ingredients. kim jensen, technical manager for bakery, said the supplier’s new milk protein nutrilac bk-7900 contributes to a very stable cake batter, leading to low batter density and can reduce or entirely replaces eggs in a typical sponge recipe with no pre-blending or cooling required.

hochdorf nutrifood is extending the application possibilities for its lupin seed-derived ingredient, introducing it as a fat replacer for meat and bakery products as well as a milk and lactose alternative in confectionery. the swiss ingredients firm first introduced its lupidor product to the market at the fie trade show in london last year, where it spoke mainly about its use in milk-free chocolate for the lactose-free market.

enzymatic modification of protein from canola could enhance the gelling properties of the canola protein isolate, and boost its potential as a food ingredient, suggests a new study from canada. using the transglutaminase (tg) enzyme to modify canola protein, a by-product of canola edible oil product, researchers from the university of manitoba's department of food science report that the resulting canola protein isolate (cpi) could mimic the texture of well-known foods.

stabilising beverage emulsions with whey protein isolate may inhibit the loss of citrus flavour ingredients, suggests new research from the us and italy. researchers from the university of massachusetts and the università di bologna compared the efficacy of whey protein isolate (wpi) and gum arabic (ga), commonly used to stabilise citrus oil emulsions in foods and beverages, and found that whey protein performed better for protecting the flavour ingredient against deterioration.