Product and Ingredient Technology Committee
Officers
Chair
Bobbi Buford
FBC Industries, Inc.
Phone: (847) 609-5530
Fax: 847-839-0884
Email
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1st Vice Chair
Karl Ragnarsson
Kraft Foods Inc.
Phone: (914) 425-4102
Fax: (914) 425-6045
Email
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2nd Vice Chair
Dinah Diaz
National Starch
Phone: (908) 685-5273
Fax: (908) 685-6989
Email
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Mentor
John Wisler
Kraft Foods Inc.
Phone: (874) 646-3290
Fax: (847) 646-1755
Email
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Subcommittee Chairs |
Certified / Exempt from Certification Colors
Penny Martin
Sensient Food Colors - NA
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Caramel Color
Jody Renner-Nantz
DD Williamson
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Beverage Preservatives
Suneet Khanna
Kraft Foods
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Flavors & Functional Ingredients
Pete Wasko
Cytosport
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Objective
To promote the understanding of product and ingredient technology issues facing the global beverage community.
Areas of Interest
- Acidulants
- Anti-microbial agents
- Antioxidants
- Colors
- Emulsifiers
- Flavors
- Functional ingredients
- Preservatives
- Minerals
- Stabilizers
- Vitamins
ABA Guidance Document on Benzene Formation
The American Beverage Association (ABA) has information about benzene in beverages at their "Q&As: Beverages & Benzene" webpage (see http://www.ameribev.org/industry-issues/healthy-balanced-diet/benzene/qas/index.aspx).
The ABA Guidance Document to Mitigate the Potential for Benzene Formation in Beverages is available by clicking on a link at the bottom of this ABA web page.
2008 Product and Ingredient Technologies Technical Committee Forum
Wednesday, April 16, 2:00 - 5:00 p.m.
Chair: Dan Sortwell, Bartek Ingredients, Inc.
1st Vice Chair: Bobbi Buford, FBC Industries, Inc.
2nd Vice Chair / Secretary: Karl Ragnarsson, Kraft Foods Inc.
Subcommittee Reports
- Certified / Exempt from Certification Colors - Penny Martin - Manager Technical Service, Sensient Food Colors Inc.
Presentations
- Stability of Glycerol Esters of Rosin in Beverage Applications - Latif A. Khan - BRC / Hagelin Flavors, Michael C. Peck - Georgia Pacific
- Natural Rosemary Anti-oxidants in Beverage Applications - Benoît Labarbe, Ph.D. - Naturex - Pure World
- Anti-Microbial Liquid Blend with Improved Flavor Profile (Optimizing Your Beverage Preservative System with OptaBlend SB 20/20™) - Bobbi Buford and Lisa Hayes, FBC Industries, Inc.
- Introduction to Powdered Beverages - Kieran Spelman and John Liffiton - Kraft Foods Inc.
Call for General Session Papers
Call / Suggestions for Committee Presentations for 2009 Meeting
Minutes
2007 Product and Ingredient Technologies Technical Committee Forum
Monday, April 30, 2:00 - 5:00 p.m.
Chair: Dan Sortwell, Bartek Ingredients, Inc.
1st Vice Chair: Joe Willoughby, Cargill, Inc.
2nd Vice Chair: Bobbi Buford, FBC Industries
Subcommittee Reports
- Certified and Exempt Food Colors - Penny Martin, Sensient Colors
- Caramel Color - Bill Kamuf, DD Williamson
Presentations
- "Citrus Flavor Ingredients 101" - Mark Walsh, Cargill
- "Natural Colors in Beverage Applications" - Susan Brunjes, Sensient Food Colors
- "Acidic Calcium Sulfate (ACS), a New Beverage Acidulant" - Gordon Huber, Xim Group
- "New Design Tools for Beverage Emulsions" - Nabil Naouli, TIC Gums, Inc.
2006 Papers presented in Technical Committee Forum
New Lycopene and Beta-carotene Products for Allergen Free Functional Beverages and Foods, By John Foley, BASF Corporation 973-448-5308, john.foley@basf.com.
Stablilization of Beverage Flavor Emulsions with Acacia Gum, By Sebastian Baray, Collides Natureuls 908-704-7491, sbaray@cnius.com.
Omega-3 Functional Beverages - Making Them Taste Better, Longer, By Mark Black, on behalf of Nu-Mega Ingredients. For more information, contact Joyce Baird, Nu-Mega Ingredients 312-751-6004, joyceb@nu7-mega.com.
2005 Papers presented in Technical Committee Forum
Caramel Color in Beverages. By David Tuescher, Sethness Products Co. sethnesslab@Revealed.net
Joint Health Solutions in Beverage Applications. By Paul Paslaski, Janice Johnson and Pam Stauffer, Cargill Health & Food Technologies. Pam_Stauffer@cargill.com
Cargill will discuss the process that was used to develop the JointWise™ beverage prototype that contains both OptaFlex™ chondroitin and Regenasure™ glucosamine. The discussion will provide an overview of the opportunity for marketing joint health beverage solutions and the consumer insights that were used to develop the product. Presentation outline:
- Glucosamine/Chondroitin overview
- Joint health facts
- Technical info - pH effects, etc
- JointWise™ development
- Proprietary marketing research and positioning
New Stabilizer for Beverage Flavor Emulsions. By Peter Wolf, TIC Gums Inc. pwolf@ticgums.com
A newly developed emulsion stabilizer, patented by TIC Gums, Inc., has been shown to provide enhanced flavor oil emulsion stability relative to both Gum Acacia and modified food starch at significantly lower use levels. The new emulsifier is a Gum Acacia that has been modified with OSA. It is GRAS, and has been approved for use as a beverage emulsion stabilizer.
The new emulsifier, TICAMULSION®, is based on a Gum Acacia that is widely available, and does not suffer from recurring shortages. It has been tested using a variety of flavor oils that may contain Ester Gum, SAIB, BVO and vegetable oil to adjust the density of the oil, and the cloudiness of the beverage. Use levels are typically 50% lower than with GA and modified starch. The emulsions have shelf lives comparable to current alternative products. The mechanism of emulsion stabilization by Gum Acacia, Ticamulsion, and modified starch will be compared, and model emulsion systems using different oils will be provided.
Bioactive Ingredients for Functional Beverages. By Dr. Ralf Jaeger, Degussa BioActives. Email
Beverages are the most popular delivery form within the strongly growing functional food market. Increased work stress and reduced physical exercise will increase the number of potential consumers of functional beverages in the future. Keys to long-term success are new ingredients tackling major health concerns such as obesity, diabetes and joint health. The new ingredients must have proven efficacy to allow label claims and the consumer must be able to feel the beneficial effects within a reasonable time frame. This presentation reviews new bioactive ingredients that influence cognitive performance and human metabolism.
2005 Papers sponsored in General Assembly
- Digestion Resistant Maltodextrin, by Steven Young, Steven Young Worldwide
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