A quick post today, for when you need a break from turkey and cranberry and pie and all of tomorrow’s delicious foods.
I know you already know what kiwi and potatoes are. I’m not that goofy. But, did you know that there are some new products on the market, made from the exotic kiwi and the humble potato, that will likely be coming to a food near you.
Researchers and food scientists have developed two new products that are (supposedly) beneficial to those of us on a gluten-free diet. The ingredients aren’t going to be available for you or I to purchase in the supermarket anytime soon, but it’s good to know about them nevertheless.
The first is a potato-based starch developed by Penford Food Ingredients, a Colorado company that already has a line of gluten-free options. According to this article in FoodNavigator USA, the starch, called PenFibe RS, is supposed to improved texture and mouthfeel of gluten-free items while also enhancing their nutritional profile. Given that most processed gluten-free items are lacking in fiber, B vitamins, etc — this is a good thing.
How will you know if you’re buying a food made with PenFibe RS? You won’t. It would simply be listed as modified food starch on the label.
The second is out of New Zealand, so I suppose it’s unsurprising that it is made from kiwis. It’s called Apura Green, and according to its maker, Anagenix:
This new and novel fat replacer and humectant is derived from kiwifruit; its soluble and insoluble dietary fibre components add additional functionality to finished food and beverage goods.
Stratum Nutrition, who are offering the product stateside (for industrial/commercial use), say that it has applications in everything from baked goods to soups, and is GMO-free, gluten-free and GRAS (which, I learned, stands for Generally Recognized As Safe in FDA-parlance). It’s high in vitamins C and K as well as in fiber, and can stand in for everything from eggs to fat to sugar.
How will you know if you are buying a product made with ApuraGreen? This time, I don’t have an answer for you — but I assume you’ll either see the word itself, or an indication of kiwi pectin, on the label.
Those of our readers who work in the industry: have you had any experience with either of these products? Would love to hear some thoughts from a commercial kitchen.