Benefat from Danisco is based on fat, tastes like fat and functions like fat, yet delivers just five Kcal per gm. and 55% of the fat content of traditional fats. It has a creamy texture, less gumminess and less acidity than other products, and contains no trans fat, no cholesterol, and is Kosher. Benefat can replace the fat used in current formulations one to one using standard processing equipment. 1-800-255-6837
Booth # 3351
www.danisco.com

Minsa offers Taco NF, a white corn processed into stoneground, corn masa flour. Characterized by a medium-coarse grind, it is coarser than other taco flours. It is designed for in-line frying operations with minimal equilibration before frying. The medium-coarse grind reduces absorption and keeps puffing to a minimum, making taco shells strong and flexible, reducing breakage. 1-800-852-8291
www.minsa.com

With delicious new formulas for cakes, cookies and bread products, Danisco Sweeteners demonstrates its expertise in developing baked goods for low-carb dieters. Formulated with Litesse polydextrose and Lactitol, these low-glycemic ingredients are suitable for low-carb dieters and those wanting to reduce their sugar intake. As functional ingredients, Litesse polydextrose and Lactitol can also reduce sugar, fat and calories, and increase fiber all while improving texture and flavor in many bakery products. 1-800-255-6837
Booth # 3351
www.danisco.com/sweeteners

As stores increase low-carb additions to shelves, manufacturers need new, innovative ways to decrease the carbs in food while maintaining the quality. Soy flour provides a great solution. Made from finely ground, roasted soybeans, soy flour features fewer carbs than traditional wheat flour so it can be substituted in many baked good products. Soy flour contains no gluten, resulting in a denser product with better moisture retention. 1-206-285-2222
www.talksoy.com

National Starch introduces its DRY-TACK 250 food binder, which adheres seasonings, flavors and particulates to snacks, breads, cereals and other low-moisture baked goods without adding oil. After a short period of post-heating above 250°F, this starch-based dry powder adheres to foods and is especially suited for large particulates such as dried fruits, nuts, meat and herbs. The binder melts within 20 to 90 seconds and quickly forms a strong bond with the food substrate. 1-800-797-4992 www.nationalstarch.com

WILD Flavors meat flavors provide specific cooked notes and characters that cannot be achieved using compound flavors. The flavors are designed to reproduce specific cooking methods such as roasting, frying, grilling and baking. The profiles included in this section are sautéed, brothy, roasted, grilled, rare and fatty. The unique MTSa Technology allows WILD to combine several flavor creation technologies to produce the outstanding flavors. 1-800-677-2722
www.wildflavors.com

The Gelogen GT series of stabilizers from Degussa designs blends specific to manufacturer’s formulation needs. The GT series provides many benefits including improved machinability and consistent diameter for improved tortillas. The stabilizers give increased shelf-life with lasting pliability and flexibility in products and the edges stay moist and tender, and have a refrigerated/freeze-thaw tolerance. 1-800-241-9485
www.texturantsystems.com

Edlong Flavors added its new Natural Non-Dairy Flavor #4728 – Spray Dry (Bleu Type) to its line of VISION/ED-Vance Kosher Parve dairy-type flavors. Non-genetically engineered, this Danish Bleu Cheese-type flavor has a balanced, creamy, musty and ketonic profile. Water and oil dispersible, it is recommended for use in sauces, salad dressings, topical seasonings, crackers and cheese analogs. 1-888-MY-TASTE
www.edlong.com

Tortilla Chip 1 from Minsa is white corn processed into stone-ground, corn masa flour and is characterized by a medium-fine grind. With no additives and a trace of lime, this flour is designed for the in-line production of white tortilla chips. It is a neutral pH and has a medium grind to control blistering. 1-800-852-8291
www.minsa.com

FiberStar 70 from MGP Ingredients is a highly effective resistant starch developed for use in fiber enhancement. A wheat derivative, it is a natural fit for wheat flour-based product formulas and can partially replace flour in bakery products. FiberStar 70 has a clean flavor, white color and a smooth, creamy texture and maintains a nearly invisible presence in finished products. Applications include breads, muffins, waffles and breakfast cereals as well as nutritional bars.
1-800-255-0302
Booth # 1463
www.mgpingredients.com

National Starch introduces its DRY-TACK 250 food binder, which adheres seasonings, flavors and particulates to snacks, breads, cereals and other low-moisture baked goods without adding oil. After a short period of post-heating above 250°F, this starch-based dry powder adheres to foods and is especially suited for large particulates such as dried fruits, nuts, meat and herbs. The binder melts within 20 to 90 seconds and quickly forms a strong bond with the food substrate. 1-800-797-4992
www.nationalstarch.com

Azteca Milling offers superior corn masa flour that will raise the quality of products, optimize production and potentially increase profits. MASECA and VGP Masa-Mixta brands are especially designed for the corn snack business. For example, Chip Delight #6 under the MASECA brand has a white or yellow color with a medium texture, is perfect for medium-thickness tortilla chips and requires only a short equilibration time. Under the VGP Masa-Mixta brand, Corn Chip #4 has a yellow color and coarse texture that is designed specifically for extruded and in-line chips, and can also be used as a blending flour. 1-800-364-0040
Booth # 1705
www.aztecamilling.com

Smart Choice bread mix from General Mills is formulated using fiber and protein ingredients and sugar substitutes to make wholesome bread with more fiber and less than half of the net carbs of standard enriched bread. With one mix, manufacturers can make white, whole wheat and multi-seed breads. Also available is the Smart Choice Hearty 3-Seed Mix, a unique blend of sunflower, flax and sesame seeds that can be added to Smart Choice bread mix. 1-800-767-5404
Booth # 2225
www.generalmills.com

Brolite offers DM-620, a highly concentrated non-bromated dough conditioner for use in yeast-baked goods. Designed for highly automated plants, it will reduce mix time and provide more extensibility. Other benefits include improved tolerance, machineability and improved symmetry in finished baked products. 1-888-BROLITE
Booth # 4712
www.BakewithBrolite.com

As stores increase their low carb additions to their shelves, manufacturers need new, innovative ways to decrease the carbs in food while maintaining the quality. Soy flour provides a great solution. Made from finely ground, roasted soybeans, soy flour features fewer carbs than traditional wheat flour, which makes it a good substitute in many baked good formulations. Soy flour contains no gluten, so it produces a denser product and provides better moisture retention.
www.talksoy.com.

Cargill Salt is the only manufacturer of the exclusive Alberger Brand Salt. Since 1886 the same technique has been used to produce pure, unaltered, natural flake salt crystals. With its irregular surface and low bulk density, Alberger Brand Salt provides maximum adherence to snacks like potato chips. Anti-caking and free-flowing agents help promote precise metering of salt to the chip surface, delivering a bold taste and unmatched burst of flavor you can count on every time.
1-888-385-SALT (7258)
Booth # 1717
www.cargillsalt.com