Specialty Food Magazine

Winter 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/1061591

Contents of this Issue

Navigation

Page 71 of 127

Back by popular demand, our Cabernet Wine Biscuits pair the finest Cabernet with fresh cracked pepper corns. A great companion to wine tastings or a delicious counterpart to salads, soups and fruit. F R E S H F R O M Baked & distributed by J&M Foods, Inc. 800.264.2278 • www.janis-melanie.com Winter Fancy Food Show Booth 3130 Winter Fancy Food Show Booth 5429 ral sweetener showcased in baked goods, protein bars, and more. It is low on the glycemic index, a solution to high-fructose sugars, vegan-friendly, and mildly sweet. "Sweet potato juice is an excellent and nutritious sweetener option for incorporating into baked goods or hot coffee drinks. Cinnamon sweet potato lattes, anyone?," says Kylie Gearhart MS, RDN, CDN, registered dietitian, and clinical nutrition manager at NYU Langone Orthopedic Hospital. Gearhart says manufacturers should see its potential in pro- tein shakes and bars, and to naturally sweeten creamy soups. It also comes with a health halo. "It's high in potassium, nutrient-dense, and has both soluble and insoluble fiber," says Paul Verderber, vice president of sales for Carolina Innovative Food Ingredients, maker of Carolina Sweet, a clean-label sweetening solution that uses whole sweet potatoes grown in North Carolina. Avoiding the Aftertaste Amidst growing demand for low-calorie beverages, stevia has been a frontrunner in the sweetener category, with increased applications in RTD teas, flavored waters, and protein drinks. According to a report by MarketsandMarkets, the stevia market is projected to grow at a CAGR of 9.5 percent from 2017, to reach a projected value of $771.5 million by 2022. "The most popular alternative sweetener that my patients ask me about is stevia," Gearhart says. "It's calorie-free and tastes very sweet, making it a no brainer for those attempting to lose weight or control their blood sugar levels." But, while many consumers prefer it to artificial sweeteners, it still has a stigma associated with an off-putting aftertaste. "Stevia in moderation is a better alternative than raw sugar in products, and this is especially true in the diabetic population," Gearhart continues. "However, it is important for consumers to be aware that these products are more expensive than sugar and have slightly dissimilar taste and aftertaste and may cause gastrointes- tinal issues." Manufacturers are working to improve upon the taste, and balancing f lavors to mellow the bitterness is key. "It does seem that newer products with stevia taste better, in part because of strategic blending with other sweet ingredients, including cane sugar. Science and technology will soon have new styles of stevia that address off-tastes, and that could be a game Sweet potato juice concentrate could be the next natural sweetener showcased in baked goods, protein bars, and more. WINTER 2019 69

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - Winter 2019