SUBSCRIBE

Breaking News on Food & Beverage Development - North AmericaEU edition | Asian edition

News > Suppliers

Read more breaking news

 

 
Loading...

Cargill rides publicity wave with Trehalose functional ingredient

By Hank Schultz

14-Jul-2014
Last updated on 14-Jul-2014 at 17:15 GMT2014-07-14T17:15:07Z

Cargill rides publicity wave with Trehalose functional ingredient

Cargill has weathered a potential media storm concerning its functional ingredient Trehalose.  The ingredient, a glucose dissaccharide, was one of the potentially ‘scary’ food ingredients seized upon for its use by a well known fast food chain.

Cargill has been working with the ingredient, first developed in Japan, for about 10 years.  Bringing any new ingredient to market is a matter of getting the word out about what it is and what it does before potential customers are willing to take the plunge and use it, and those efforts follow a predictable curve.  It’s a curve that was steepened by the Taco Bell affair, Deborah Schultz, Cargill’s project manager for Trehalose, told NutraIngredients-USA in a video shot at the recent Institutes of Food Technology show in New Orleans.

“We have to educate the technical community about what Trehalose is and what it does and what the benefits would be in any sort of a food a food scientist might be formulating. We are putting together a white paper and we have a webinar coming up,” Schultz said.

Taco Bell has been dealing with questions about the content of its taco meat filling for several years, with the latest mainstream media blip being a segment on ABC’s Good Morning America that revisited the affair. The chain was first sued in 2011 in a class action that claimed the company was defrauding customers by offering a product that didn't include much meat. The suit claimed there was only 35% actual beef in the filling, and the product should be renamed to reflect this. The food chain successfully defended itself (the suit was dropped), claiming that the filling actually had 88% beef and the other 12% was made up of ingredients necessary to improve taste and texture.

The chain responded with a dedicated page on its website that lists all of the ingredients used in the meat filling, with comprehensive explanations of what the functions of each ingredient is.

“One of the things that consumers want is transparency.  It was somewhat bold, what Taco Bell did, to say this is what we’re using and this is why we are using it. When I first saw that, I thought, uh oh, what is the effect of that going ot be for us? But rather than inspiring fear, it inspired curiosity,which has been a benefit for us,” she said.

Trehalose, which is made from starch via a proprietary process, has some powerful benefits for applications like Taco Bell’s meat, said Alan Skradis, technical services manager for corn milling for Cargill.  Rather than just being a coating or binding agent, the complex sugar works on a molecular level to improve the finished product.

“Trehalose is a naturally occurring dissaccharide. It is commercially manufactured from starch through a proprietary process. In meats it can be used to suppress protein denaturization. The molecule has a strong hydrophilic property, and it leads to less moisture loss.  It improves the texture of the finished product because with more moisture, you have less hardness in the cooked meat,” Skradis said.

Related products

What are consumers looking for from their snacks today?

What are consumers looking for from their snacks today?

What's hot in snacks? Insects? Chia? Chickpeas? And how difficult is it to get...

Does the edible bugs trend have the legs to succeed?

Does the edible bugs trend have the legs to succeed?

Not a week goes by without media headlines talking about the potential of insects...

Video highlights from the Winter Fancy Food Show 2015

Caught on camera! Highlights from the Winter Fancy Food Show

With buyers from Whole Foods, Kroger, KeHE, Compass Group, Dean & DeLuca and hundreds...

Snacking trends video at the Winter Fancy Food Show 2015

Lights, camera, action! Snacking trends at the Winter Fancy Food Show

What are the hottest trends in snacks? Sprouted grains? Baked popcorn? Gourmet jerky? Join...

Is low GI too complicated for consumers?

Is low GI too complicated for consumers?

As pressure on the food industry to reduce sugar in products increases, is the...

William Reed Business Media Holiday video

Happy Holidays 2014 from William Reed Business Media!

The holidays are fast upon us, so let’s put ‘business’ to one side and...

New ingredient set to give caffeine a run for its money, supplier says

New ingredient set to give caffeine a run for its money, supplier says

Ingredient supplier Compound Solutions has introduced a nature identical version of theacrine branded as...

Cargill highlights cavity-fighting effect of Zerose erythritol at SupplySide West trade show

Cargill highlights cavity-fighting effect of Zerose erythritol at SupplySide West trade show

Research by Cargill shows its Zerose brand erythritol does more than just cut calories; ...

Bamboo fiber, protein beverages, and gummies: Hydrocolloid expert talks innovative delivery systems

Bamboo fiber, protein beverages, and gummies: Hydrocolloid expert talks innovative delivery systems

Beverages continue to be one of the hot beds for innovation when it comes...

Saturated fat guidelines out, food guidelines in?

Get rid of nutrients and focus on foods in guidelines, says sat fat researcher

Benoit Lamarche

Saturated fat researcher, Laval University

'It's business as usual': Davisco Foods on Agropur takeover

'It's business as usual': Davisco Foods on Agropur takeover

Polly Olson

Vice President of Business Development, Davisco Foods International

Snack trends 2014: Euromonitor says popcorn and thins

Euromonitor: Popcorn and thins epitomize ‘indulgence without the guilt’

Popcorn has exploded and thins have sliced into action in snacking – both riding...

InHarvest: Legumes, pulses steal spotlight from animal protein

At the 2014 Research Chefs Association Conference & Culinology Expo, FoodNavigator-USA caught up with...

SFA head: ‘A little term called class action suits’ is prompting GMO removal

SFA head: ‘A little term called class action suits’ is prompting GMO removal

Genetically modified organisms are safe and there is a need and place for them...

Could oats be the next gluten-free star?

Could oats be the next gluten-free star?

Oats, when the supply chain ensures no cross-contamination, are a gluten-free cereal grain. So...

Fed up: Probiotic research veteran issues global call to action

Fed up: Probiotic research veteran issues global call to action

Veteran probiotic researcher professor Gregor Reid is not a happy man. It’s time the...

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

GMO-free Cheerios: Did General Mills buckle to consumer pressure? Will the move backfire?

General Mills’ move to go GMO-free on its flagship Cheerios brand has caused quite...

Irish firm offers (cheaper) heat resistant probiotics for infant formula

Irish firm offers (cheaper) heat resistant probiotics for infant formula

Sinéad Doherty, PhD

Founder, AnaBio Technologies