Issue_4_2017

18
show preview: Fi & Ni Europe 2017
Sensient: Innovative taste modulation and masking solutions
08.0C21
It’s all about better taste: Sensient Flavors showcases
masking solutions for proteins, sweet solutions to
support sugar reduction, its ‘All natural Collection’ of
extracts and flavours – and with Petrichor and
Cucamelon flavours, two industry exclusives.
Sweet Solutions
Sensient Flavors supports sugar reduction concepts in
various beverage, bakery and dairy applications. The
range helps to maintain the full sensorial perception in
the end product, even if sugar is significantly reduced.
Without the need to change the labelling, Sensient
Sweet Solutions can help to create pleasant sugar reduced still or carbonated
drinks, from tea-based to fruit-based and many more, as well as a wide range of sweet products such as
cookies, wafers and biscuits and yoghurt.
Protein masking – for delicious functional products
As a major trend in the food industry, protein has many benefits and helps to enhance the nutritional profile of
numerous products. But whether it’s sports drinks, diet shakes or snack bars, the main challenge in product
development is to mask the unpleasant taste that many proteins deliver. The experts at Sensient have
developed innovative protein masking solutions that work with proteins from all sources as well as with protein
blends. Using these solutions, manufacturers can improve the taste profile of their products by eliminating offnotes
and even improving the unpleasant mouthfeel that some proteins display. The proprietary masking
technologies allow for natural, non-GMO, allergen-free and kosher labelling – always in line with the customer’s
products and needs. ■
www.sensientflavors.com
GoodMills Innovation: 2ab Wheat for gut-friendly
bakery products
GoodMills Innovation will introduce its new product 2ab Wheat, an
ancient grain that is very well tolerated. This grain innovation is easy to
process and allows both artisan and industrial bakers to produce
wholesome bakery products with a convincing texture and taste. Thus,
2ab Wheat is a real alternative to modern bread wheat as well as to
well-known ancient grains such as einkorn or emmer, which score
neither with their sensory properties nor technologically when
processed on their own. At its FiE booth, GoodMills Innovation will
explain all about the properties and nutritional background of 2ab
Wheat. In addition, trade fair visitors will be able to taste a broad variety of baked
goods made from 2ab Wheat.
Stand 11.0
F30
Thanks to its excellent baking properties, 2ab Wheat flour is ideal for artisan bakers as well as for
industrial production. Baked goods are well tolerated, even by food-sensitive eaters, and convince with a fullbodied
taste and a soft, lush golden crumb. Michael Gusko, Managing Director at GoodMills Innovation, says:
“For me, 2ab Wheat is the wheat of the future. Bakers now have a tasty solution for customers who are
sensitive to wheat or who prefer original grain varieties. We are in the process of introducing 2ab Wheat into the
market, and initial feedback from bakers has been consistently positive. Having discovered an easy to digest,
delectable bread for themselves, customers are staying loyal to ‘their’ bakers.”
With increasing numbers of consumers turning away from modern bread wheat either for health reasons or
because they prefer traditional products of well-known origin, GoodMills Innovation collaborated with scientists,
grain breeders and nutritionists and selected the ancient 2ab wheat variety from hundreds of alternatives.
Wheat-sensitive consumers and modern wheat critics had previously avoided wheat-containing baked goods or
chose gluten-free options – often with significant drawbacks in terms of taste and texture. ■
www.goodmillsinnovation.com
www.foodmagazine.eu.com issue four | 2017