MARINA DEL REY, Calif.,
Dec. 12, 2018 /PRNewswire/ -- Food formulators who have been
forever scratching their heads to find ways to mask the sharp-green
pea and musky hemp protein flavor now have access to the first
virtually neutral-tasting pea and hemp protein
ingredients this Winter with the launch of Axiom Foods'
Cannatein® and Vegotein N™.
Formulators who attended Supply Side West in Las Vegas the first week of November had
access to a sneak-peek taste of the then-limited production, which
is now being rolled out in mass commercial qualities to the
industry.
The virtually flavorless ingredients are an innovation in
conjunction with the company's food scientist and flavor
specialist, Rick Ray. A
supertaster and respected food chemist, Ray has been at the
forefront of the flavor industry since the 1980s and has been
providing food technology forecasts for companies such as Coke and
General Mills.
Vegotein N™ is highly functional and features an 80%
concentration and is produced naturally in the U.S. from North
American-grown yellow, non-GMO peas. The ingredient is rich in iron
and especially high in Lysine and Arginine. It can be blended with
rice protein to make a complete protein, has a high viscosity and
excellent gelation, is emulsion stable, has excellent water holding
capacity, is suspendable as well as dispersible and has a smooth
mouthfeel. The typically sharp-green, childhood "ick" factor of pea
has been eradicated from this ingredient. Vegotein N™'s flavorless
quality allows formulators to focus on its highly functional
properties without adding myriad of masking agents, sweeteners,
conditioners or other excipients. Vegotei N™ is allergen-friendly,
cholesterol-free and guaranteed to be gluten and soy-free.
Applications include meat analogues and extensions for patties, hot
dogs, meatballs and allergen-friendly foods.
Cannatein® Hemp Protein provides the
best-tasting, lightest color, longest shelf-life and highly
concentrated hemp protein, fractioned just from hemp hearts. One of
the trendiest of plant proteins and superfoods on the market today,
hemp's tough-to-mask earthy flavor has finally been tamed to be
virtually neutral, finally without the addition of masking
ingredients. The shelf-life has also more than doubled to 24
months, as other hemp proteins' shelf life is 6 to 12 months and
often requires refrigeration of the opened finished product.
It is non-GMO, suspendable, highly dispersible and digestible, plus
rich in Omegas, B Vitamins and six other vitamins and minerals.
Cannatein® is, of course, psychoactive-free and
certifications include Kosher and Halal. Applications include
beverages, bars, yogurts, crunchy snacks and cereals, baked goods
and essential oils, fatty acids and fat-soluble vitamins. The
protein and fiber properties of Cannatein® make it
particularly beneficial for satiety products.
"As we focus on bringing game-changing innovations that make
plant proteins competitive with whey protein," said Axiom Foods'
Food Scientist, Rick Ray, "we
tackled the toughest flavor issues for the most commercially viable
crops first. Hemp, though trendiest amongst consumers, has
presented massive flavor, color and shelf-life problems for
formulators. Oddly enough, peas, though a more established and
understood plant by end-consumers, is still undergoing an education
process, but formulators have loved its qualities for about 7-8
years now. Both neutral-flavored ingredients will revolutionize
this industry and allow the biggest food players to have enough
plant protein to satisfy their consumer demands for
end-product."
About Axiom Foods: On the cutting edge of
technology, we're involved in clinical trials, education and
affecting change in the global food supply. Axiom brings compassion
to the food business by showing that animals are no longer
necessary to build muscle. We're at the forefront of peas and rice
becoming the new meat. Just ask CNBC.
About Rick Ray: Ray has
spent his career working with food giants from Allied Domecq and
General Mills to Coca-Cola, and since 2015 has been part of the
Axiom Foods team. Ray has been an integral part of monthly flavors
brought forth by Baskin Robbins,
marrying flavor to coffee before Starbucks realized the market
potential, and fixing flavor problems that arose with the dawn of
microwave cooking technology. He has been a part of the development
teams at Felton, Melcher's,
Sensient, Flavorence, Kerry and is a member of the American
Chemical Society.
Press Contacts:
Macy
Harrel / Alyson Dutch
BROWN + DUTCH PR, INC. 310.456.7151
206322@email4pr.com
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SOURCE Axiom Foods