Hydrocolloid Innovation Shortlist Revealed

The Award provides companies with a unique opportunity to present their newest, most innovative and highest valued research achievement, technology and/or product in the field of hydrocolloids.

21/03/07 The shortlist for The World Hydrocolloid Innovation Awards 2007, a joint collaboration between IMR International, NIZO food research (www.nizo.nl) and CNS Media (The World of Food Ingredients, www.foodingredientsfirst.com) has been revealed. CP Kelco, CEAMSA, FMC Corporation, Gelita, Numico Research and Gelymar will battle it out for the Award, which was established in order to stimulate innovation and generate exposure for the industry.

“The Award provides companies with a unique opportunity to present their newest, most innovative and highest valued research achievement, technology and/or product in the field of hydrocolloids. The shortlist indicates that the industry is trying hard to meet today’s challenges,” said Robin Wyers at CNS Media.

The shortlist is as follows:

AXCEL PX and PG (CP Kelco) is a one-of-a-kind microbial cellulose noted for its unique fibre dimensions and large surface area, which can form a thermally stable colloidal network with unsurpassed suspension properties.

Ceambloom 3240 (CEAMSA) is a new carrageenan extract that possesses an exceptional and super elastic behaviour. The ingredient makes it possible to formulate clear ‘gelatine-like’ textures without the need of adding refined locust bean gum and with the added benefit of substantial cost saving to the final formulator.

FMC has developed a revitalised form of colloidal microcrystalline cellulose (Gelstar), a method of incorporation in an ice cream mix that enables the production of light and low fat ice cream with the sensory perception of full fat recipes.

Gelita has launched a collagen hydrolysate especially for chocolate applications (Instant Gel Schoko), which can replace part of the cocoa butter, minimising the impacts of chocolate viscosity, moisture, taste and mouthfeel.

Numico Research’s Nutilis is promoted as the first starch-based instant thickening powder with proven amylase resistance features. The ingredient therefore promotes safe swallowing in dysphagic patients.

Carra Sol PGU 3210 from Gelymar is based on a combination of alginate and carrageenan and has been successfully applied to obtain caviar shaped fruit products.

“Clean label (vegetable origin), health benefits (fat reduction) and cost reduction are the driving forces for the hydrocolloid innovations worldwide,” commented Koos Oosterhaven of NIZO food research. “It is expected that these drivers will become of increasing importance in hydrocolloid innovations the coming years,” he added.

During a special session at the next Hydrocolloid conference in April 2007 (www.hydrocolloid.com), the winner of The World Hydrocolloid Innovation Award will be announced.