Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, will introduce its new DOLCERRA sweetness and texture system for reduced sugar juices at the 2013 Institute of Food Technologists (IFT) Annual Meeting and Food Expo in Chicago, Ill July 14-16 at McCormick Place, booth #1629.
Utilizing data-driven DIAL-IN Texture and Sweetness Technology, the DOLCERRA system was created to allow beverage producers to capitalize on consumer trends for reduced-sugar and calorie fruit juices while still delivering the taste and texture of full sugar juices. The system allows formulators to trim as much as half the sugar content in juices containing up to 25% fruit juice without compromising the consumer drinking experience.
Utilizing data-driven DIAL-IN Texture and Sweetness Technology, the DOLCERRA system was created to allow beverage producers to capitalize on consumer trends for reduced-sugar and calorie fruit juices while still delivering the taste and texture of full sugar juices. The system allows formulators to trim as much as half the sugar content in juices containing up to 25% fruit juice without compromising the consumer drinking experience.
An important component of the new product is a unique natural mineral flavor modulator that works synergistically with other ingredients to provide the roundness of flavor consumers find so appealing in full-sugar juices. The DOLCERRA system is available as clean-label, adding to overall product consumer appeal.
The DOLCERRA texture and sweetness system has been shown to be effective in a broad range of popular juices and juice drinks, including orange, lemonade, grapefruit, mango and blended acidic juices.
The DOLCERRA system is co-processed, so it’s formulation-ready and easy to use. This saves time, streamlines inventory and reduces warehouse handling.
“This breakthrough in sugar reduction capability will allow juice producers to maintain their brand equity because they won’t be adding anything artificial to their labels when they move to a reduced-sugar formulation,” said Mary Lynne V. Shafer, global marketing director, texture.
The DOLCERRA solution is the latest output of Ingredion’s proprietary, data-driven DIAL-IN Texture and DIAL-IN Sweetness Technologies. DIAL-IN Texture Technology can help manufacturers achieve optimal texture when ingredients are reduced or removed from formulations. DIAL-IN Sweetness helps the formulators select the appropriate sweetness profile and ensure product functionality when sugar is removed or reduced.
“When used in combination, the two technologies lead to greater consumer acceptance, faster time to market and more successful launches,” said Shafer.
