THE SWEETNESS OF ORGANIC PINEAPPLE

FlavorSum offers its Certified Organic Pineapple Flavor that can be added to frozen desserts for a refreshing, creamy taste. Fresh pineapple's light sweetness and mellow acidity give ice cream, fruit ice, or sorbet a balanced flavor, according to the company. Insights platform, Tastewise, reports conversations about pineapple pairing with frozen treats are up by 13% in the last year.

800-525-2431; www.flavorsum.com/

 

MEXICAN PLANT PROVIDES DUAL FUNCTIONALITY Organic Agave Inulin Powder from Global Organics combines the benefits of prebiotic fiber with the ability to sweeten naturally, the company says. Derived from the Agave tequilana plant in Mexico, it is a 50/50 blend of agave inulin and sweet agave powder, extracted and purified without additives. Agave inulin is a prebiotic fiber that promotes the growth of beneficial gut bacteria for improved digestion and nutrient absorption. It is appropriate for a variety of applications where both sweetness and added fiber on the label is important, including dairy beverages, yogurts, and frozen desserts.

781-648-8844; www.global-organics.com

 

A BRILLIANT SHINE ANYTIME

An entire rainbow of certified organic colors is available in liquid and powder formats for all-natural product development needs from GNT. The new Exberry Organics range is valued for their brilliance, ease of use, recognizable ingredients, and performance, the company says. The range enables producers to achieve vibrant hues with consumer-friendly clean and clear label declarations for a wide range of organic products including dairy beverages, yogurts, frozen desserts, dips and spreads, and more.

704-469-5555; www.exberry.com/usa/exberry-usa/

CLEAN-LABEL NATURAL SWEETNESS

Organic RebM Stevia Leaf Extract from Icon Foods is minimally processed and offers a pure, natural sweetness sourced directly from stevia plant leaves. Reb M is one of many steviol glycosides that give the Stevia rebaudiana leaf its sweet flavor. Reb M has less bitter aftertaste, less sourness, less licorice and leafy notes, and lower astringency compared with Reb A, the most commonly used and abundant steviol glycoside, the company reports. This clean-label sweetener is well-suited in many applications including smoothies, shakes, flavored milks, yogurts, and other dairy products. 

310-455-9876; www.iconfoods.com/

 

DIFFERENTIATING FLUID DAIRY 

IFPC's natural and organic stabilizer systems for fluid dairy manufacturers are designed with health-conscious consumers in mind. Crafted by IFPC's Ingredient Technology & Applications team, these custom stabilizer systems elevate both flavor and consistency for a delightful sensory experience, the company notes. Using only natural ingredients with no synthetic additives, these systems uphold purity and nutritional integrity. IFPC's technical expertise helps producers enhance their fluid dairy products, meeting the standards of modern consumers seeking wholesome indulgences.

800-227-8427; www.ifpc.com

 

STARCHES BRING THICK, CREAMY TEXTURE

Ingredion invites producers to differentiate their yogurt with an indulgent, thick, and creamy texture, or improve the mouthfeel and creaminess of dairy desserts with the latest functional native co-texturizing starch innovation from Ingredion. Novation Indulge starches are co-texturizing starches that are particularly relevant in the context of today’s reduced sugar, low-fat, and dairy-free trends, the company says, especially where they can be used to successfully build back the desired creamy mouthfeel. As a fat replacement, these ingredients offer the functionality of a modified starch co-texturizer while helping ensure consumer demand for clean and simple labels.

800-713-0208; www.ingredion.com

 

COCONUT CREAM IS A DREAM

iTi Tropicals offers USDA-certified organic coconut cream. With a fat content of 24%, the coconut cream is made by shredding coconut meat and pressing it to extract the cream. Renowned for its velvety texture, subtle sweetness, and subtle coconut flavor, the company notes that this dairy-free option is indulgent, rivaling heavy whipping cream despite its lower fat content. Its simple ingredient statement of coconut extract and water makes it a standout clean-label ingredient, meeting the demand for transparency and simplicity.

609-986-0550; www.ititropicals.com

 

VIVID SHADES BRING BRIGHTNESS

Carotenoids are the primary colors of interest when it comes to dairy applications. Their shades can range from yellows to oranges to pinks and reds. Temperature, oxygen, light, and interactions with other ingredients can be challenging when formulating with carotenoids, according to Roha. The company says its novel, in-house processing, and formulation capabilities enable a wider range of shade, enhanced stability, and ease of applicability for dairy applications. Its novel processing technologies with beta-carotenes, mostly known for yellows, enable vibrant and stable pink shades in dairy beverages. And its unique formulation developments can yield vibrant bright yellows from annatto extracts that are typically relied on for orange shades. 

314-289-8300, ext.163; www.roha.com

 

NATURAL EXTRACTS FOR SWEET FLAVORS

Virginia Dare offers natural extracts, concentrates, and oleoresins, specializing in sweet flavors like vanilla, cocoa, coffee, tea, and fruit. The company’s extracts and concentrates have many certification options, including organic, organic compliant, Quality Assurance International (QAI), and Fairtrade International. It also carries rare dual certification for organic and Fairtrade, which is a lengthy process that takes years to complete, according to the company. In addition to characterizing flavors, Virginia Dare offers a clean-label portfolio for taste modulation and flavor masking. The company says it can make a range of applications, from ice cream, frozen desserts, and alternative milks to non-dairy beverages and more, taste good while using natural and organic ingredients.

718-788-1776; www.VirginiaDare.com