Ingredient Briefs / Ingredients / Supplier News

Ingredient Briefs: August 2012

August 22, 2012
KEYWORDS pizza
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0812_IBriefs_bay_inbody.jpgBay State Milling Co. launches Contadino, a pizza flour developed for Neapolitan-style pizza. Contadino is milled to the fine, smooth granulation required for authentic Neapolitan-style pizza crust and, when assessed by chefs and certified experts in this style of pizza preparation, excells in dough handling, taste and texture in a variety of oven types, including wood-fired brick ovens. Contadino will be marketed to pizza chains and foodservice distributors looking to realize cost savings and increased shelf life over imported brands while maintaining superior quality.

Bay State Milling Co.

Quincy, Mass.

800-553-5687

www.baystatemilling.com

 

 

 

 

 

 

0812_IBriefs_VDF_inbody.jpgOnce considered primarily a garnish, kale is making its way onto dinner plates and into a host of edibles, including snacks. The hardy and bold-tasting leafy green is high in vitamins A, C and K, and an excellent source of calcium, antioxidants and fiber. Van Drunen Farms’ Individually Quick Frozen (IQF) and Freeze-dried Kale is grown in the company’s fields in Momence, Ill., and is available in conventional or organic forms, as well as in chopped, coarse-cut, diced and ground forms. IQF Kale can be used in salads, pasta fillings, dips and more, while Freeze-dried Kale in diced or powder form can be used in shakes and smoothies, in nutritional supplements or as a seasoned snack food.

Van Drunen Farms

Momence, Ill.

815-472-3100

www.vandrunenfarms.com

 

 

 

 

 

0812_IBriefs_tic_inbody.jpgAdd-Here CSA, part of TIC Gums’ new Add-Here line of products developed for sugar-free binding and fixing of food ingredients, affixes inclusions and spices to food products such as bagels, bread, pretzels, rice crackers, seasoned nuts, croutons and meat without the use of sugar, honey, egg washes  or high-fructose corn syrup. The proprietary blend of gums can also be used to seal burritos and other closed-meat or fruit-filled pockets. Add-Here CSA is soluble in cold water; has a low viscosity, so it can be sprayed; is allergen-free; and adds shine to products, eliminating the need for separate gloss agents.

TIC Gums Inc.

White Marsh, Md.

410-273-7300

www.ticgums.com

 

 

0812_IBriefs_Cargill_inbody.jpgCargill’s new SodiumSense sodium-reduction system provides food manufacturers with a flavorful, cost-effective salt replacement for use in a variety of products, including salted snacks and baked goods. Available in three different formulations, SodiumSense functions in recipes similar to salt, offers a 1:1 replacement ratio for most applications and can reduce sodium in formulations by up to 50%. In addition, the system functions as a tool for microbial management and, when combined with other tools, can get close to the effectiveness of salt.

Cargill Inc.

Minneapolis

952-742-6000

www.cargill.com

 

0812_IBriefs_conAgra_inbody.jpgUltragrain High Performance (HP), the latest addition to ConAgra Mills’ Ultragain family of flours, offers a variety of whole-wheat baking advantages, including vital wheat gluten reduction, higher absorption and improved mixing performance, resulting in lower finished goods costs for bakeries and a cleaner ingredient list. Ultragrain HP can be used for any whole-wheat bakery application requiring additional gluten strength or higher absorption, including pan breads, bagels, hearth breads, frozen dough, par-baked breads and hamburger and hot dog buns. Currently, it’s available to commercial bakeries that can accept bulk shipments.

ConAgra Mills

Omaha, Neb.

800-851-9618

www.conagramills.com

 

0812_IBriefs_akfp_inbody.jpgAmerican Key Food Products’ new Emfix line of emulsifying starches can be used to replace eggs in baked goods and other products. Developed and manufactured by the Emsland Group in Germany, the line has excellent emulsification properties; provides vital structure for baked goods, particularly cakes and muffins; and reduces manufacturing costs. Emfix starches have long, stable shelf lives and contain no genetically modified organisms (GMOs).

American Key Food Products

Closter, N.J.

877-263-7539

www.akfponline.com

 

0812_IBriefs_DDW_inbody.jpgD.D. Williamson offers a certified organic annatto extract in powdered form. The water-soluble food coloring provides a yellow-orange shade in dry mixes. Food companies can label it “organic annatto extract” on U.S. ingredient statements. Annatto, a carotenoid, is extracted from the seeds of Bixa orellana trees grown in tropical regions on several continents.

D.D. Williamson

Louisville, Ky.

800-227-2635

www.ddwilliamson.com

 

0812_IBriefs_Thymly_inbody.jpgThymly Products releases a direct replacement for guar gum called Alpha Gum. Made of “all      natural” ingredients via a special milling process, Alpha Gum is designed to be free-flowing and easy to hydrate. It has been tested in breads, rolls, sweet goods, tortillas and other baked goods with favorable results, showing enhanced textural attributes, better structure and viscosity, and increased moisture. It is also high in fiber and Omega 3.

Thymly Products Inc.                                                           

Colora, Md.

877-710-2340

www.thymlyproducts.com

 

0812_IBriefs_truvia_inbody.jpgTruvia natural sweetener expands its on-shelf presence with Truvia Baking Blend, a blend of Truvia natural sweetener and sugar that has 75% fewer calories per serving than sugar, but still bakes and browns like sugar. A half cup of Truvia Baking Blend has 190 calories and provides the same sweetness as 1 cup of sugar with 760 calories. It’s available at grocery, retail and natural product stores nationwide for a suggested retail price of $6.99 per 1.5-pound bag.

The Truvia Co., a division of Cargill

Minneapolis

855-855-2362

www.truvia.com

 

 

 

 

 

0812_IBriefs_Innov_inbody.jpgInnova introduces Vegamine Advanced Technology (AT), a low-sodium/high-enhancement hydrolyzed vegetable protein (HVP) that lowers sodium in food applications while maintaining the flavor that food companies and consumers have come to expect from an HVP. The full Vegamine AT line brings products to the market that enable sodium reduction without sacrificing taste in applications already using HVPs; supports cost-reduction initiatives; increases natural enhancement; facilitates flavor create due to higher protein level; and extends or partially reduces higher cost ingredients, such as autolyzed yeast extract (AYE) and meat powders.

Innova

Lombard, Ill.

800-246-9223

www.innovaflavors.com

 

0812_IBriefs_palsgaard_inbody.jpgPalsgaard SA 6600 activated, powdered cake emulsifier from Palsgaard A/S helps industrial cake manufacturers produce aerate and nonaerated cakes with cleaner labels. The cakes are said to be healthy and good-tasting (fresh and moist with just the right texture). Palsgaard SA 6600 enables bakers to replace hardened fats and trans-fats with healthier vegetable oils, improving a cake’s juiciness and softness during storage. Healthier liquid oil sources include sunflower oil, rape seed oil, cotton seed oil and palm olein.

Palsgaard Inc.

Morris Plains, N.J.

973-998-7951

www.palsgaard.com

 

 

0812_IBriefs_Duck_inbody.jpgNectar collected by bees from the flowers of plantation-grown macadamia nut trees give Duck Creek Macadamias’ Pure Macadamia Honey a nutty flavor reminiscent of macadamia nuts. The honey is enriched with minerals, vitamins and amino acids and has natural antioxidant properties that help build the immune system. It is available in limited-edition 250-g. and 500-g. gift jars.

Duck Creek Macadamias

Newrybar, New South Wales, Australia

61 (2) 6687 1877

www.duck-creek.com

 

 

 

www.cargill.com

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