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The power of Pizzey’s Milling flaxseed ingredient claims on product lines is beneficial. Its ingredients are easy to blend into existing operations, are available at a low cost to include in formulations, provide strong label copy and add to the overall nutritional enhancement of product with vital amounts of Omega-3, protein, increased fiber. All are non-GMO. 1-877-804-6444.
Astaris’ comprehensive portfolio of food phosphates greatly improves the texture, appearance and flavor of a broad range of food and beverage products. Its leavening phosphates targeted to the baking industry include Levn-Lite SALP, which adds excellent volume, texture, color and lightness to chemically leavened baked goods. Phosphates also can function as dough conditioners and nutrients for yeast. 1-800-244-6169.
Fiberstar, Inc. developed a unique, patented, all-natural food fiber made from fresh citrus pulp. Citri-Fi mimics shortening, functions like a fat and transforms the properties of baked goods when added to existing formulas. Citri-Fi reduces both trans and saturated fats, cuts calories and net carbs, adds dietary fiber, expands shelf life, and most importantly, does not compromise taste. Citri-Fi is a moisture management tool, and has the ability to attract, bind and manage high levels of water up to 12 times its weight. Citri-Fi helps to produce a product that is equal or better in volume, that has better mouthfeel, and a moist, soft texture. 1-320-231-1829.
New dietary guidelines issued jointly by the U.S. Department of Agriculture (USDA) and the Department of Health and Human Services (DHHS) suggest consuming 1.5 oz. of healthy nuts, such as hazelnuts four to five times per week, depending on caloric intake. According to the Hazelnut Council, hazelnuts deliver a good balance of protein, carbohydrates and fats, but also are a healthy source of nutrients such as Vitamin E, folate, heart healthy B vitamins and blood pressure lowering minerals. Nuts also are a rich source of energy, magnesium, potassium, protein and fiber. 1-206-270-HNUT.
Danisco USA Inc., is revolutionizing the snack industry with its introduction of the Grindsted Barrier System, designed for superior moisture management in a variety of applications. The system is designed to allow any cracker, biscuit, cookie or wafer to stay dry and maintain crispiness despite being close to fillings and other components with high moisture content. The system is a combination of beeswax and an emulsifier, which is sprayed on to form a watertight film between fillings and solid layers. The non-brittle barrier also is able to withstand mechanical stress after its application. 1-800-255-6837.
Spectrum Foods, Inc. is rolling out new Nexsoy Extra High Fiber Low-Fat Soy Flour designed for use in high-fiber and/or reduced-carb bread, cookie and bakery products. Nexsoy ingredients are produced with a proprietary solvent-free process, resulting in a neutral taste profile. These ingredients can be incorporated at high inclusion rates without affecting flavor or texture and are available in natural, non-GMO and organic versions.
National Starch & Chemical Co.’s new brochure on NOVOMEGA encapsulated omega-3 provides information on how the product can help manufacturers meet consumer demand for its heart-healthy ingredient. NOVOMEGA can be easily added to baked goods without affecting their taste, texture or aroma while delivering important benefits to consumers. The brochure, titled: “NOVOMEGA Encapsulated Omega-3 Fatty Acids … Satisfying Consumers’ Demand for Healthy Foods with Great Taste” is free. 1-800-797-4992.
New from Edlong Dairy Flavors is natural and artificial Asiago cheese type flavor #1356 powder. The ingredient delivers a full-bodied cheese flavor with aged and savory notes along with a yeasty background. The ingredient is also water dispersible and Kosher dairy. 1-888-MY-TASTE.
Today’s consumers are focused on wellness. Bunge Oils is addressing health with new Delta SL — a natural vegetable oil produced from a proprietary process. Delta SL is metabolized more rapidly than traditional oils and inhibits the body’s ability to absorb LDL cholesterol. This can help maintain desired body weights and lower bad cholesterol in consumers when used as a replacement for traditional cooking oils. Benefits are a naturally bland flavor, resulting in a cleaner taste. It can perform as a salad oil or cooking oil and is enriched to maintain a healthy lipid profile.
Versatility is key for Terri Lynn Inc. A natural plus for dairy, bakery and confectionery products, the company can help manufacturers match individual needs with a wide variety of food types and sizes, as well as consistent quality. Giving manufacturers a premium ingredient to fit specific formulations, Terri Lynn Inc. can also ship truckloads in a single day from its locations. 1-800-323-0775.
Nestlé offers morsels, miniatures and candy inclusions/toppings for manufacturers. Nestlé morsels include Toll House Chunks, white morsels, milk chocolate and peanut morsels and more for baking. Nestlé miniatures are perfect for snack packs. Favorite Nestlé candy inclusions and toppings are available in pieces for use in snack and baking products. 1-866-429-5371.
Pizzey’s Milling USA’s SelectGrad line of milled flaxseed is an economical, non-allergenic, label- and consumer-friendly, vegetarian source of Omega-3 fatty acids. Pizzey’s announced that products containing flaxseed qualify for two Food & Drug Administration-approved Structure Function Claims — ALA Omega-3s are beneficial to health maintenance and ALA Omega-3s support cardiovascular health. Milled flaxseed is a rich source of fiber, phytoestrogens, and Omega-3 fatty acids. This component also qualifies milled flaxseed for both FDA-approved Nutrient Content Claims and Structure Function Claims. This level of Omega-3 is available in as little as 1.6 gm. of Pizzey’s Milled Flaxseed. 1-877-804-6444.
FP 600, a specialty wheat protein from MGP Ingredients helps create softer, more pliable flour tortillas. The addition of the protein to a moderate flour significantly improves the shelf-life stability of flour tortillas. Tortillas containing this unique wheat protein remain soft for 20 to 24 days. Also, it enhances gluten performance in weak and moderate flours while allowing the dough to be extensible. 1-800-255-0302.
Blue Chip Organic from Minsa is blue organic corn processed into stoneground, corn masa flour, and is characterized by a medium-fine grind. It has a trace of lime and no additives. Shelf life of the product is four months and its flavor and odor are typical of corn. The flour is designed for the in-line production of tortilla chips, and it’s neutral pH controls blistering. 1-800-852-8291.
Cargill Dry Ingredients (DCI), a business unit of Cargill, introduces its new MaizeWise, a line of whole-grain corn and corn-bran products. The new line includes three whole-grain corn and two corn bran products suitable for use in baked goods applications such as bread, tortillas, taco shells and extruded snacks. MaizeWise whole-grain corn products can function as a replacement for existing corn meal, masa or corn flours to mesh with the Food and Drug Administration-approved whole-grain claim. It can also be blended with other ingredients. 1-952-742-7393.
New from the American Egg Board is a booklet entitled “Egg Products Reference Guide.” This guide is filled with exciting egg information from egg nutrient values to egg vitamins to eggs as nutraceuticals to refrigerated egg products. Typical egg specifications, functions and issues also are addressed, making this booklet a must-use, must-read for consumers who want to know what eggs can do for them. 1-877-488-6143.
Commercial Creamery Co. developed a new butter flavor, Butter Burst 8132. The enzyme modified butter powder is bursting with butter flavor, which adds mouthfeel and richness to a variety of products without adding fat. The recommended starting usage level is 1% in a variety of baked goods. 1-800-541-0850.
ADM Specialty Food Ingredients offers more than 500 high-quality ingredients. Its new baking booklet focuses on the baking industry across a wide range of products and processes. Covering everything from services to applications, cakes to cookies, snacks to cereals, pizza to pie crusts and more, this booklet provides the answers bakers are looking for. Learn more about industry challenges like carb-counting and trans fat watching to information about R&D resources listed by industry. 1-866-545-8200.
QUALISOY is a partnership of food industry representatives, including the United Soybean Board, Monsanto, ADM, Cargill, the U.S. Department of Agriculture and others. The goal of this partnership is to improve the compositional traits of soybeans in order to answer the food industry’s needs for trans fat-free solutions to hydrogenated oils. Recently, several technology providers have announced the commercialization of soybean varieties with low-linolenic acid. The products include VISTIVE from Monsanto, a 1% low linolenic variety from Iowa State University, and NUTRIUM from Bunge and DuPont. 1-314-579-1583.
Briess Malt & Ingredients Co. introduces malted barley as a whole grain ingredient that bread and pizza makers can use to boost dietary fiber. Barley contains no additives — nothing but barley and water are used from beginning to end in the malting process. The resulting malted barley has a wide range of applications, including use in bread formulations where barley can function as an all-natural dough conditioner, a flavor and color booster, texture enhancer and more.
Pennant Foods provides convenient puff pastry products for bakeries, restaurants and other foodservice and retail establishments. The product features unique dough with 142 delicate and flaky layers that bake up crispy outside and soft inside. 1-800-877-1157.
Kerry Ingredients U.S. introduces its first savory functional bar concept — Chili Con Queso Crisps. The product features a unique blend of masa, sweet potato crisps, brown rice crisps and crunchy soynuts blended with a robust chili-Cheddar topping. The concept offers consumers a completely different taste sensation as well as an alternative to sweets, and is packed with protein and fiber. 1-608-363-1200.
SensoryEffects, a subsidiary of the Loders Croklaan IOI Group, launched a new patented technology designed to deliver shelf-stable Omega-3 fatty acids (DHA/EPA) into food products. SensoryEffects are lipid-based inclusions and bits designed to deliver flavor, aroma, color and texture in one piece. SensoryEffects technology provides stability and protects these polyunsaturated fatty acids which have been proven to maintain cardiovascular health. In addition, they also can be used in products with a longer shelf life. Moreover, SensoryEffects do not require refrigeration and are kosher. 1-800-621-4710.
Brolite offers customers a variety of rye sours for use in baking. For example, the FFP Melba Sour produces a mellow, tangy flavor in melba toast and all types of rye breads, rolls and pumpernickel. The Super Vita Rye Sour is a naturally fermented rye flavor that contains a blend of spices, producing a high-quality rye product with “Old World” flavor and aroma. All of the rye sours are a perfect blend of ingredients and function, giving bread that distinctive taste. 1-888-BROLITE.
To avoid tortillas that are bursting at the sides, flaking, or turning into a hard, chewy end after heating in the microwave, a new class of gum blends may be the solution. Gum Technology Coyote Brand Tortilla Conditioners add pliability and strengthen dough, retain moisture, extend shelf life and prevent freezer burn, hardening and side burst. Gum Technology’s R&D department will help you match the right stabilizer to your needs. 1-877-GUM-TECH.