Penford Food Ingredients introduced two new product lines, PenNovo® 03 and PenNovo® MD, for bakery, dairy, coatings, dressing and more at the IFT 2013 Expo in Chicago.
The new products are a result of company's PenNovo® technology. They are highly soluble, enzymatically-treated starches that improve functionality and health benefits in a variety of applications specific to each product line. The PenNovo 03 line addresses the need for more cost-effective, high quality food products. The line of emulsifying starches acts as a caseinate for non-dairy creamers and an egg yolk replacement for condiments like mayonnaise. It also has properties that can replace propylene glycol alginate in dressings and encapsulate flavors. Additional functional benefits include its acid stability, cost reduction, emulsification, freeze/thaw stability, low viscosity, shear stable and whitening power. Its additional applications include gravies, sauces and soups.
PenNovo MD includes non-GMO, potato-based maltodextrins that build solids, provide minimal viscosity and act as a flavor carrier for food applications like beverages, confections, dry mixes, sports nutrition products, spreads, spray drying aids and carriers. It's also dispersible, heat stable, highly soluble, provides minimal sweetness and is shear stable. Further, all PenNovo product lines are non-GMO, non-allergenic, kosher and gluten-free. The company also recently introduced a fat mimetic starch get designed for protein applications.
