Puratos’ new Sapore range of Ready-to-use Flavors and Sourdoughs Recaptures Traditional Bread Flavors by Invigorating and Enhancing the Taste Without Further Need for Skilled Labor or Lengthy Fermentation.

Tate & Lyle’s ENRICH service for bakery products now includes ingredient systems for cereal bars and sandwich crackers. ENRICH focuses on three main areas: Digestive Health and Immunity, Obesity and Weight Management, and Children’s Health. Cereal Bar ENRICH prototypes contain B vitamins and can be labeled “high in fiber,” “a source of protein,” and “a source of” the included vitamins. Sandwich Cracker ENRICH is available for both a cracker layer and filling. Finished products made with it contain 6 g. of dietary fiber per 28 g. serving, which is approximately 24% of the daily recommended dietary fiber intake.

Minsa Corp. offers certified organic corn masa flour, produced through the nixtamalization process. This process leaves the corn flavor intact and provides an authentic taste that can’t be duplicated. Minsa prides itself in meeting market demands with naturally grown corn for the snack food industry.

Vita-Pakt Citrus Products Co. has introduced organic Wild Sunflower Root flour, a whole-food ingredient that’s also a rich, low-calorie and low-glycemic source of prebiotic fructooligosaccharides (FOS), inulin (56%) and other dietary fibers (10%) that nurture the healthy bacteria in the digestive tract.  It contains significant levels of protein (13%) and arginine (3%), an amino acid associated with natural body tissue repair and immune health, as well. Wild Sunflower Root is derived from the tuber of a wild sunflower, helianthus tuberosus L., native to North America. It also is erroneously labeled as “Jeruselum Artichoke.” It can be used in breads, nutrition bars, cereals and other foods at levels ranging from 1% to 3%.