Supply Side West 2013

The SPI Group crew just got back from Las Vegas, where we were thrilled to see a bigger Supply Side West show- more people, more booths!

 

SSW 2013

We love this show that brings together the suppliers and buyers from across the dietary supplement, food, beverage, and animal nutrition markets.

Walking through the aisles, we saw booths with protein suppliers, herbal extracts, soft gel manufacturing, tablet and bar manufacturers, just to name a few. At the Supply Side Why presentations, we heard a lawyer speak about claim substantiation in dietary supplements, and another talk about stevia. If you were at the show on the first day, maybe you caught the DuPont Health and Nutrition flash mob!  There was a lot of traffic at the DuPont booth, with interest in Supro soy protein and Solec soy lecithin, plus a polydextrose ingredient called Litesse.  We also talked to many people about the functional yogurt and whey products from Grande Custom Ingredients.  For more information about the show, contact us today!

 

 

Yeast Extracts for flavor enhancement

There are many types of yeast products produced for use in the food industry. Brewers and Baker’s yeasts are the best known. There are also yeasts grown and used to enhance savory flavors and add smoothness and texture to foods as well.

Whole cell is used primarily to provide mouthfeel and texture and adds some flavor enhancement. The cell wall remains intact and then dried after reaching maturity. It has both insoluble and soluble parts so used in thicker opaque food products.

Autolyzed yeast is where the cell wall has been ruptured with enzymes and the internal contents of the cell leaks out before drying. Along with the cell wall there is some mouthfeel and texture improvement and a lot more flavor enhancement than whole cell yeast produces. This product still has the cell wall so also has insoluble as well as soluble parts and may cloud or color some lighter food products.

Yeast Extracts are the more powerful in enhancing savory flavors. The whole cell yeast is autolyzed and then the cell wall removed. Only the internal contents are dried, making it totally soluble. So much so that it can even be used even in beverage applications.

Yeast extracts contain concentrated amounts of Glutamic acid and High ‘5’ Prime nucleotides. In combination together they can increase flavor enhancement as much as 3,000 times more than salt alone. It’s so powerful that suggested starting usage is recommended at .5% or lower depending on the application.

Since yeast extracts are more powerful than salt or MSG in flavoring foods. They are used frequently to replace these products. This allows food scientists to formulate lower sodium foods and ones free of MSG.

Applications include soups, sauces, gravies as well as meats, vegetables, and egg products. Even in beverages, it brings out sweetness and enhances the flavors used. Some yeast extracts add no flavor and some are grown to taste like the foods the customer is looking for – including meat flavors for vegetarian products.

Yeast Extracts are considered natural ingredients and can be labeled yeast extract or natural flavor within the ingredient deck. Being so versatile and powerful in enhancing flavors as well as being natural. Yeast extracts are a valuable tool in any Food Scientists tool belt.

SPI represents Ohly who produces the finest yeast extracts available. In Germany they product the Ohly line made from brewer’s yeast and in Minnesota they product the Provesta line made using Torula yeast. With dozens to choose from they have one for almost any application where enhancing or adding savory flavors is the goal.

 

 

 

 

 

Food Tech Talks #2: Savvy Savory Systems

SPI Group recently hosted the second seminar in our “Food Tech Talks” series,  Savvy Savory Systems.

Ohly Demos

Savory Systems are complex; with texture, fat, water and flavor being in fine balance.  SPI Group presented multiple new tools for a formulator’s tool box, in the form of a technical discussion and demonstrations.  One of the highlights was a demonstration that showed off the functionality of yeast and it’s flavor components – which we showed via 4 different onion dips!   We also sampled soups, sauces, salad dressings, and snacks using 5 different savory product lines, talking about both flavor and functional benefits.

At SPI Group, we love putting on seminars to help customers understand how our ingredients work! We have seminars all year long, so if you have a seminar topic that you would like to suggest, contact us today!

SOME FACTS ABOUT CANCER – In honor of breast cancer awareness month

Cancer rates in the USA

The World Cancer Research Fund estimates that about one-quarter to one-third of the new cancer cases expected to occur in the US in 2013 will be related to overweight or obesity, physical inactivity, and poor nutrition, and thus could also be prevented.

About 77% of all cancers are diagnosed in persons 55 years of age and older.

All cancers involve the malfunction of genes that control cell growth and division.  Only about 5% of all cancers are strongly heredi­tary, most cancers result from damage to genes occurring during one’s lifetime. Genetic damage may result from internal factors (hormones or the metabolism of nutrients within cells) or external factors (tobacco or overexposure to sunlight).

In 2013, approx 1,660,290 new cancer cases are expected to be diagnosed in the USA and approx 580,350 Americans are expected to die of cancer – almost 1,600 people per day.

Cancer is the second most common cause of death in the US, exceeded only by heart disease, accounting for nearly 1 of every 4 deaths.

Breast Cancer

An estimated 232,340 new cases of invasive breast cancer are expected to be diagnosed among women in the US during 2013; about 2,240 new cases are expected in men. Exclud­ing cancers of the skin, breast cancer is the most frequently diagnosed cancer in women.

An estimated 40,030 breast cancer deaths (39,620 women, 410 men) are expected in 2013. Breast cancer ranks second as a cause of cancer death in women (after lung cancer).  A decrease in breast cancer death rates represents progress in earlier detection, improved treatment.  Mam­mography can often detect breast cancer at an early stage, when treatment is more effective and a cure is more likely.

Recommendations for Individual Choices to reduce all types of Cancer

1.  Achieve and maintain a healthy weight throughout life

2.  Adopt a physically active lifestyle

3. Consume a healthy diet, with an emphasis on plant foods.

Choose foods and beverages in amounts that help achieve and maintain a healthy weight.

Limit consumption of processed meat and red meat.

Eat at least 2½ cups of vegetables and fruits each day.

Choose whole grains instead of refined-grain products.

 

A recent study found that dietary and lifestyle behaviors consis­tent with the American Cancer Society nutrition and physical activity guidelines are associated with lower mortality rates for all causes of death combined, and for cancer and cardiovascular diseases, specifically.

 

**ALL data taken from the American Cancer Society, “Cancer Facts & Figures 2013 Annual Report”

www.cancer.org