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Tate & Lyle launched two new Cereal Ingredient Solution Sets — Breakfast Cereal ENRICH 701 and Breakfast Cereal ENRICH 702. Both Solution Sets contain an optimized combination of functional ingredients designed for use in multigrain or whole grain expanded cereals and contain high amounts of oat fiber. Radial or axial expansion and crispiness of product are not sacrificed. If used in the suggested formulations, the two Solution Sets provide 8 gm. of whole grain per 30 gm. of finished cereal. 1-800-348-7414.
Current research shows that 64% of consumers would pay more for a product containing almonds. As a result, the Almond Board of California is offering a CD-ROM, including a collection of product information, formula and recipe files, consumer and nutrition research reviews and a year of promotion ideas. To receive a free package, call 1-209-549-8262.
Bakers hampered by the current crystal-honey and molasses shortage can count on a brand-new alternative — Sweet ‘N’ Neat dry molasses and honey crystal blends — from ADM to keep their output flowing without compromising quality. Designed for use in bagels, muffins, cakes, cookies, snacks and seasonings, the blends emphasize flowability and provide sweet and clean flavor in an easy-to-use form. 1-800-637-5843.
Imagine preparing a great-tasting cake that is trans fat-free and has less than half the fat of a regular crème cake. In a blind taste test, consumers liked Puratos Tegral Reduced Fat Cake as much as its standard counterpart with respect to flavor, moisture, texture and appearance. 1-800-654-0036.
The SAPORESSE line of lactic yeast products by Synergy Flavors can achieve a 30% salt reduction in snacks. Lactic yeast also can provide extended shelf life in a variety of products. The yeast is a natural ingredient, offering a clean consumer label. Synergy Flavors, formerly U.S. Flavors & Fragrances, is a member of the Irish-based Carbery Group.
Accurate Ingredients, a supplier of a wide range of food ingredients from producers worldwide, launched its newly redesigned website: www.acing.net. The site enables visitors to search through ingredient offerings from major suppliers to find the products they need, including a wide range of traditional, natural and organic food ingredients. Contact Eric Wieland at 1-516-496-2500.
Caravan developed a new Whole Grain Bagel Base which will meet all government trans fat-free labeling requirements. The base is a blend of seven different tasty grains that produces a unique, crunchy bagel. 1-800-526-5261.
SK Food International introduces a new line of Certified Organic Dehydrated Drum Dried Instant Quick Cook Powders/Flakes. The powders/flakes are drum dried and can be modified to meet customer specifications. Applications include bean filling, chips, thickeners and gluten-free baking. Specifically, the soybean powders/flakes are ideal as main ingredients in instant cereal and pudding. All of the types of powders/flakes re-hydrate imminently with cold to hot water and are not enzyme active. 1-701-356-4106.
Gum Technology Corp. offers a full line of fiber-adding Coyote Brand hydrocolloids that provide desired functional benefits at low usage levels and low cost. Since they do not mask flavor, Gum Technology hydrocolloids have no impact on flavor profile. Most Gum Technology Coyote Brand gums and fibers are OU Kosher certified. 1-877-GUM-TECH.
ADM announced the launch of Cal-Mor calcium citrate, a highly bio-available and directly compressible calcium source for the food industry. ADM will offer the soluble ingredient for a wide variety of applications including baked goods, snacks, desserts and more. Beyond its proven power for building strong bones and teeth, calcium may provide a host of benefits for overall health and well-being, including cardiovascular and colon health and preventing the development of osteoporosis. 1-800-637-5843.
Tate & Lyle’s Rebalance System 33 Cereal Bar Ingredients provide binding and cohesion to sheeted food bars. The system can be used to increase the protein content while allowing a 25% to 40% reduction in sugar and a 33% reduction in total carbs. In low-fat products, the binder achieves higher protein and lower sugar levels without altering fat content. 1-800-526-5728.
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.
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.