September, 2019 – Gets A Makeover

We are excited to unveil the new design to our website:  “The new look to our site reflects a fresh look, and a more expansive yet streamlined search function for our extensive line of ingredients,” says Jim McCarthy, Skidmore President.

Offering a better resource for new and long-standing customers, our new site includes a more robust and unrivaled product and supplier search function that easily sifts through the 5,000 items and 250 suppliers in our portfolio.   Looking for non-GMO, organic, and gluten free products?  You can easily filter our search results to pinpoint the products you’re searching for!  If you want to see the ingredients and suppliers we represent in specific categories, you can use our “Quick Links,” function to start your search!

“Users can also get to know our staff, identify the Skidmore sales rep closest to them, learn about taking the complexity out of sourcing ingredients when partnering with Skidmore, and contact us at the click of their mouse.  This redesign is the first step in our long-term goal of providing the online resources that current and prospective customers need when buying ingredients,” McCarthy explained.

See for yourself!  Click here to visit the re-designed site today!

September, 2019 – Fiberstar Introduces Natural Citrus Fiber System for Plant Protein Based Meat Systems

Plant-based foods are in high demand, as consumers seek products that address health, sustainability and environmental concerns.  Specifically, the meat alternatives category has seen tremendous rise in demand.  Product developers have made great strides in making these products very similar to traditional meat products, to many a consumers’ delight.

Some challenges still remain, including providing a cleaner label product.  Producers often rely upon highly synthetic thermogelling and emulsifying ingredients such as methyl cellulose to produce the meat-like texture and juiciness that consumers crave.

In a recent press release, Fiberstar explains, “Methyl cellulose comes in multiple types and forms but provides meat alternatives two key functionalities; namely hot binding strength and emulsification. Citri-Fi natural citrus fiber forms stable emulsions at both hot and cold temperatures. When put together with natural hydrocolloids, the gelling and hot binding functionalities make the system complete. This allows products like burger patties to be cooked at a high temperature without falling apart. During the cooking process, water and fat release to simulate the texture and create a burst of juiciness and sizzle which is convincing to quasi-carnivores.”

Fiberstar has developed an ingredient system containing Citri-Fi® that can replace Methyl Cellulose in plant-based meat free foods.  This system possesses an excellent gelling emulsion binding ability.

According to the same release, “Citri-Fi natural citrus fiber is produced from byproduct of the juicing process. The clean and patented process opens up the fiber to provide high surface area. This surface area lends itself to high water holding, heat stability, and emulsification properties. In addition, the Citri-Fi® system also allows formulators to lower the amount of saturated fats such as coconut or palm oil which improves the overall healthiness of their products.”

Read the full press release here.

Skidmore carries a large selection of Fiberstar products.  Click here to learn more or contact your Skidmore representative.

September, 2019 – FDA Offers Draft Guidance on Potassium Chloride in Food Labeling

Consumers are relying on the food industry to provide options for healthier lifestyles.  For many with cardiovascular concerns, a low-sodium diet is key to living their best life.

Food manufacturers and processors looking to provide innovative products that cater to this dietary concern sometimes use substitutes that provide similar taste and technical functions to those of sodium chloride (salt), including potassium chloride.

In a recent FDA guidance, the administration made recommendations on the labeling of potassium chloride as “potassium chloride salt,” on ingredient statement to help consumers understand the similarities of potassium chloride and sodium chloride with respect to taste and function.

The report indicated that if the guidance is finalized, it will represent the current thinking of the FDA in as much that it finds it appropriate to utilze the declaration “potassium chloride salt,” in place of “potassium chloride,” on ingredient labels.

See the full recommendation here.