January, 2018 – Kerry introduces ProDiem™ Plant Protein Source

Kerry has introduced ProDiem™, a plant-based protein solution optimized for nutrition, texture, and taste. Designed for “All your daily protein needs,” this new portfolio, which includes combinations of pea, rice and oats proteins, is boosting the nutritional profile of high protein formulations.

ProDiem™ uses a proprietary processing technique and Kerry flavor-masking technology to address the grainy, chalky texture and mask the characteristic off-notes and bitterness traditionally associated with plant-based proteins; and it has delivered an amino acid profile closer to that of animal protein. The nutrition and taste profile of ProDiem™ is supported by PDCAAS analysis as well as sensory data.

ProDiem™ can be enhanced with additional Kerry technologies such as: Taste Solutions, Fibre Systems, Nutritional Lipids (Nutrivie™) and Wellmune®.
The market growth for these new plant proteins is being fueled by key consumer demands, including a rise in allergies and food intolerances, better understanding of nutrition, renewed focus on ethics and suitability, and concerns about the potentially harmful use of antibiotics and hormones.
ProDiem™ can be used for a variety of applications where a protein fortification with an allergen free protein source is required, including:
  • Beverages
  • Nutritional Bars
  • Ready Meals
  • Soups
Please contact your Skidmore representative for samples or more information on ProDiem™ or other Kerry products.

January, 2018 – Introducing Ticaloid® Ultrasmooth CL, a New Hydrocolloid Blend from TIC Gums

New food product developers are forever challenged with creating innovative, clean-label beverages that maximize nutritional value without negatively impacting sensory attributes. This is especially the case with fortified instant beverages, which have an increased amount of perceivable particulates due to the addition of vitamin-mineral blends, fiber, protein and other nutritional ingredients. These ingredients, especially the protein selection, can also increase the astringency of the beverage; and the textural properties of the finished beverage may be negatively impacted, too.
That has changed with Ticaloid® Ultrasmooth CL, a new hydrocolloid blend from TIC Gums that was specially designed to target texture and improve suspension in these protein beverages. This cold water soluble system dissolves easily into solution allowing consumers to experience the textural benefits upon reconstitution. In addition, this label-friendly, kosher ingredient suspends and stabilized protein shakes and meal replacers while also improving mouth coating.
TIC Gums is offering a new white paper that provides texture profiles comparing different stabilizer options, prototype formulations and destabilization kinetics of three different protein beverages.
Download your copy of this whitepaper here.
  
Please contact your Skidmore representative for samples or additional information.

January, 2018 – Skidmore Offers Cargill Soy Products

Late last year, CHS announced the immediate closing of three plants that supplied CHS soy flour, unflavored minced and flaked textured soy proteins, and flavored soy bit products.
Skidmore Sales and Distributing offers Cargill Texturizing Solutions soy flours and unflavored minced and flaked soy protein products under Cargill’s Prolia® and Prosante® brands.
Please contact your Skidmore representative for samples or additional information on these products.

February, 2018 – Skidmore Welcomes New Employees

The signs of Skidmore’s commitment to excellent service and strategic growth are unmistakable!  We are excited to welcome several new employees to our dedicated staff.  These employees all serve in roles that are vital to the business goals of our suppliers, and the continued satisfaction of our customers.  Click on the links below to get to know each of them.

Michelle Amrein, Documents Administrator

February, 2018 – Fiberstar Announces Natural, Plant-based Fibers to Improve Clean Label Products

The push to clean up food label declaration has escalated over the past few years. Initially, this focus concentrated on artificial flavors and colors; however, a wider array of food ingredients such as starches, gums, chemical emulsifiers and stabilizers, are now in question.
Due to this scrutiny, food companies are quickly reformulating or creating new products using natural ingredients to improve food labeling. Unfortunately, this effort can be challenging because many foods that contain natural ingredients are not as tolerant to food processing conditions; and as a result, developers are often left scrambling for alternatives.
In a recent press release, Fiberstar reinforced the role their natural ingredient,Citri-Fi® can play in the clean label markets.
Citri-Fi® natural citrus fiber is produced from the citrus juicing industry. Fiberstar’s clean, patented process opens up the fiber to provide a higher surface area which improves its high water holding capacity. This makes Citri-Fi® ideal for key food applications such as meats, bakery, dairy, beverages and sauces, Plus, Citri-Fi is non-GMO, gluten-free and non-allergenic, and it qualifies as fiber under the new FDA ruling so it can be labeled as citrus fiber, citrus flour, dried citrus fiber or pulp.
This natural fiber can be a natural solution in the following applications:
  • Meat & Poultry – 100% phosphate replacement when used with native starch. Provides yield improvement and firm and juicy texture.
  • Sauces – Starch and gum replacement in tomato-based products. Provides viscosity to improve quality and texture and maintains tomato sauce red color and flavor.
  • Dairy – A chemical stabilizer and emulsifier replacement. Provides reduced syneresis, freeze thaw stability and smooth mouthfeel.
  • Dry Plating Oils – An alternative to silica, starches and spray drying which can be costly. Provides high oil load (25-30%) while remaining free flowing, with functional benefits in the final products such as stabilization and texture and mouth-feel improvement.
Please contact your Skidmore representative for samples or more information.

February, 2018 – Woodland Foods Introduces Twelve New Products

Since 1990, Woodland Foods, a leading importer and supplier of over 1,500 specialty dried ingredients, has always focused on obtaining the uncommon, discovering coveted ingredients before anyone else, and reintroducing ancient foods that nature never intended for us to forget. In keeping with that tradition, Woodland recently introduced several new products to their broad selection of ingredients.
Click on each of these new products to learn more about them.
  1. N31 RAW PINE NUTS
  2. D62 BIRDSEYE CHILE POWDER BLEND
  3. OH408 ORGANIC COCONUT PALM SUGAR
  4. H746 BAMBOO SALT
  5. OQ72 ORGANIC BLACK BEAN FETTUCCINE
  6. OQ73 ORGANIC EDAMAME FETTUCCINE
  7. OQ74 ORGANIC ADZUKI BEAN SPAGHETTI
  8. OQ75 ORGANIC CHICKPEA FUSILLI
  9. OQ76 ORGANIC GREEN PEA PENNE
  10. OQ77 ORGANIC RED LENTIL STROZZAPRETI
  11. OQ78 ORGANIC PURPLE YAM PENNE
  12. H758 BAKING POWDER 
Please contact your Skidmore representative for samples or additional information on any of Woodland’s unique products.

March, 2018 – Skidmore Welcomes New Regional V.P. of Sales

We’re excited to welcome Ron McMinn to our team as Regional Vice President of Sales.

 

Ron is a veteran in the food ingredient industry, with more than 18 years’ experience focused on specialty food ingredients.

 

Prior to joining Skidmore, Ron was V.P. of Sales globally for TIC Gums, and has vast experience in sales, supply chain management, product management, and strategic sourcing from past roles at FMC and Stauffer Chemical.

 

“My passion is to help customers find the best solution to their business challenges,” said McMinn. I think you’ll agree that Ron’s view of business is a perfect fit for our mission to help our customers succeed.

 

Please click here to learn more about Ron.

March, 2018 – DuPont Nutrition and Health Introduces POWERBake® 6000 Enzymes

Looking for versatility and strength in your bread and buns formulas? DuPont™ Danisco® recently introduced a new range of enzymes designed to enhance dough strength and reduce dependence on chemical emulsification. The POWERBake® 6000 can provide food manufacturers with a variety of options when developing new baked goods.
PowerBake® 6000 offers many capabilities including:
  • Enhancing the emulsification process
  • Creating a synergistic dough strengthening effect
  • Improving crumb structure and whiteness
Please click here to review the full news release.
Please contact your Skidmore Sales representative for samples or additional information.