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P. BUWALDA, Dept. of Research and Development, AVEBE b.a., 4 Independence Way, Princeton, NJ 08543

Food manufacturers are driven by consumers to provide new textures, better flavor, improved cost, and greater convenience. These drivers put higher demands on specialty ingredient suppliers to provide clean flavor, new textures, and high viscosities, enabling dosage reduction. In order to meet these requirements, AVEBE has developed Eliane^TM technology. Eliane^TM is AVEBE's state-of-the-art breeding technology that has resulted in the world's first high amylopectin potato starch. AVEBE used classical breeding techniques only, giving us this non-GMO starch. Eliane^TM has a number of exceptional benefits for customers. Eliane^TM delivers cleaner flavor than cereal-based starches, greater clarity in fruit preparations, and higher viscosity in dairy applications that can equate to use-level reductions. Eliane^TM is an excellent film former imparting unique textures and superior expansion to snack foods. For the meat industry, special Eliane^TM products have been developed giving high-water binding in brine environment combined with a starch dosage advantage. In bakery fillings and pizza toppings, increased temperature and shear stability provide better shape retention, enabling better yields and better presentation to the customer at the supermarket level. Eliane^TM technology delivers potato starch benefits of high viscosity and clean flavor to sauces with the gloss and smoothness expected from cereal-type starches. Eliane^TM high-amylopectin potato starch and Eliane^TM products will provide AVEBE's customer new solutions for a better taste, innovative textures, and high viscosities in numerous applications.

Session 21, NEW PRODUCTS & TECHNOLOGIES: Innovations in functional ingredients
9:00 AM - 12:00 PM, Monday AM Room 291

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana