Alt Text：A magazine page labeled as “Ingredients ’69”, using big red text, with many textual analysis for food additives and ingredient technology. On the left there is a picture of “Food Engineering” magazine. On the right, there’s the complimentary text how to hide the taste of artificial sweetener and mainwhile improving food color and flavor.
Text Transcription: INGREDIENTS ADVANCES
Ingredients ’69
Latest agents that mask saccharin aftertaste, cut stabilizer costs and improve color and flavor of tomato-base foods, for example, offer challenging product-development opportunities
FOOD ENGINEERING
ADVANCES IN INGREDIENTS
COVER CLUES — To satisfy your curiosity, here are products associated with ingredient panels on front cover:
(1) Cream of Mushroom Soup,
(2) Shrimp Chow Mein,
(3) Butter Buds,
(4) Split Pea Soup with Ham,
(5) Frozen Waffles,
(6) Candy Bar,
(7) Processed Cheese,
(8) Orange Drink,
(9) Noodles Espanol Casserole,
(10) Sugar Snacks,
(11) Frozen Chicken Pie,
(12) Ham Baby Food,
(13) Peanut Butter Patties,
and
(14) Instant Pizza.
Masks Artificial-Sweetener Aftertaste
A new corn-based flavor modifier masks the bitter aftertaste of cyclamate-saccharin blends for low-calorie foods and beverages. Such a product is of particular interest in view of FDA’s proposed ceilings on cyclamates in the synthetic sweetener blends now widely used in “diet” drinks.
Called “Pure Bitter-Mask Emulsion,” the modifier consists of refined concentrated corn oil, brominated cottonseed oil, propylene glycol, vegetable gums and 0.1% of calcium propionate to retard spoilage. A highly concentrated product, it is suggested that 1 lb be used per 600 gal of a finished beverage such as cola, citrus or assorted flavors. This is the equivalent of ¼ oz modifier per gal of concentrate sweeteners. — Tasty Mix Products, Inc., Brooklyn, N.Y. (331)
Observation: Overall this advertisement looks more like an editorial rather than traditional ad. It gives the target audience with a rich information and very professional feeling. The painting and text both emphasized the “technical advancement” of food engineering. Especially on artificial sweetners and how to control the cost of production with changes to the appearance of the food product and flavor. The language applied was very technical and informational clearly targeting to food engineers not for ordinary consumers.
By Tom Liu
