Ohly Launches Non-GMO Cayenne Pepper Sauce Powder

e53d4073-fc8e-4b66-aabd-f73687790bfdarticleimage.jpg

01 Feb 2017 --- Ohly says it’s the first to offer a new non-GMO compliant version of Cayenne pepper sauce powder demonstrating its deep understanding of the increasing demands of the non-GMO market.

Dr. Mariët van der Werf, global innovation director, tells FoodIngredientsFirst: “Ohly has an in depth understanding of current market trends and emerging consumer demands for food ingredients for their new products, in combination with Ohly’s close relations with raw material suppliers this makes us proud to be the first to offer ProDry Cayenne NGMOP to the market.”

“Key drivers behind this ProDry product is indeed the increasing demand for non-GMO project compliant products in combination with the market trend for hot and spicy foods, such as Cayenne hot-sauce flavor.” 

Ohly’s ProDry range combines things that are hard to bring together in a ready-to-use seasoning – a full flavor profile with the benefits of a free-flowing dry powder. 

Following on from previous success stories, the new product will allow customers to differentiate their cayenne flavored products with the “character and appeal that customers are looking for”, according to Ohly, part of the ABF Ingredients group.

The free flowing powder is ideal for carefully calibrating flavor levels from subtle to impactful in a varied range of products including dry mixes, sauces, topical applications, seasoning blends, coatings and glazes.

And it adds heat and spice to savory food systems and delivers all the unique flavor of Cayenne pepper sauce. Aside from the non-GMO label it is also Halal & Kosher.

“Key markets are seasonings and dry mixes for topical applications like snacks and for convenience foods,” adds Dr. van der Werf.

The dry powder is convenient to handle during processing and ensures consistency in food preparation, according to Jay Wickeham from Ohly, and powders have approximately six times longer shelf life than liquids, making them an ideal alternative.

“Our ProDry range continues to grow as customers appreciate the authentic flavor in a very easy to process form. Our Cayenne Pepper Sauce Powder NGMOP brings even greater diversity and choice for manufacturers using international flavor accents in their products while giving credit to consumer preferences for non-genetically modified ingredients,” he says. 

by Gaynor Selby

To contact our editorial team please email us at editorial@cnsmedia.com

Ohly GmbH

Collapse

Ohly is one of the world’s leading suppliers of yeast extracts, yeast based flavours and specialty powders for the food, biotechnology, health and animal feed markets globally. Their products are based on baker’s, torula and brewer’s yeast.

Ohly develops tailor-made products in close cooperation with customers to provide solutions to the changing market demands. Ohly is part of the ABF Ingredients group, who focus on high value ingredients in food and non-food applications.

Related Articles

Food Ingredients News

US poultry flavors expansion: Diana investment stresses animal welfare goals

18 Jul 2018 --- Diana Food (part of Symrise) has revealed its plans to set up a new facility in Banks Crossing, Georgia, US, dedicated to chicken-based solutions from humanely-raised birds. According to the company, the plant will meet high animal welfare standards and will include a range of chicken fat, broth and powder products. Diana Food plans to open this new plant in October 2018, with ambitions to serve US customers in early 2019 from the facility.

Food Ingredients News

Flavor trends 2018: Innova Market Insights tips overseas influences, plant goodness & indulgence as key drivers

17 Jul 2018 --- Today’s connected world creates an opportunity for new ethnic flavors, street food inspired meals and the revival of culinary classics. Innova Market Insights has reported an average annual growth of 20 percent in food and beverage launches with global flavors (Global, 2013-2017), with growth in platforms such as chili, herb and floral flavors. With the plant-based trend still going strong, consumers are looking for innovative ways to take the benefits of plants into their daily lives. Meanwhile, innovation relying on decadent flavor application, from desserts to alcohol or flavors that evoke indulgence, will continue to grow and remain paramount in the industry.

Food Ingredients News

Nuts, grains & pulses: Plant-based eating trends boost alternative proteins

17 Jul 2018 --- Consumers’ quest for alternative protein is driving innovation across several categories involving nuts, seeds, grains and pulses, backed-up by a rise in vegan and vegetarian trends and an overall growth in meat-free food. People want products with alternative sources of protein as they turn away from traditional meat sources and one of the categories where plant-based inspired eating is driving innovation in snacking. Plant proteins fit some of today’s most significant trends in food and beverage product development – non-GMO, organic, sustainable, vegan, big 8-free, allergen-free and label-friendly. They’re also versatile and functional and that combination of attributes is why we see plant proteins in everything from beverages to bakery products.

Food Ingredients News

Kaslink & Tetra Pak partnership: Transforming Nordic oats into plant-based dairy alternatives

16 Jul 2018 --- With plant-based dairy drinks trending strongly in Europe, Kaslink and its partner, Tetra Pak are “willing to take risks to stay ahead of the competition.” In the Nordic countries, oat is a common food ingredient. Oat-based drinks and fermented oat-based products are cereal-based products which are common in Asia where many products are based on soy, almond or rice. The global market for alternative dairy drinks is expected to reach US$16.3 billion this year alone, according to Innova Market Insights data, a dramatic increase from US$7.4 billion in 2010.

Food Ingredients News

Lycored: “Start bright, stay bright,” new confectionery colors pass the candy test

11 Jul 2018 --- A new batch of carotenoid-derived colors from Lycored have proved to be “super-stable” in hard coated candy and vitamin-enriched gummies. Research has shown that the use of natural colors does not diminish the appeal of candy to children and actually enhances it for parents. This is according to Lycored’s team which will be presenting its findings on natural colors during the IFT Food Expo in Chicago next week.

More Articles