Ingredient Briefs / Ingredients

Ingredient Briefs: May 2013

Glanbia NutritionalsGlanbia Nutritionals

According to Glanbia Nutritionals, OptiSol 3000, an extension of its OptiSol range, provides a cost-effective alternative to eggs for numerous bakery applications, including cakes, muffins, pancakes, sweet bakery mixes, baked bars, egg rolls, wontons and refrigerated cookie dough. OptiSol 3000 can be used in a 1:1 inclusion rate for dried whole eggs and because it’s a clean-label ingredient, it can be listed by manufacturers as a flaxseed meal and whey protein concentrate. In addition, the all-natural ingredient is certified kosher, GMO-free, gluten-free and low in cholesterol.

608-316-8500 •



Sensient Bio-Ingredients

Sensient Bio-Ingredients’ Sensasalt line targets food manufacturers seeking a viable option to sodium. The line of yeast extracts uses proprietary technology and application expertise to create specific formulations for a wide range of savory products. It can deliver up to 50% sodium reduction without compromising the taste or functional integrity of a finished product, according to the company. The Sensasalt product line includes Cheese, Dairy, Beef, Poultry, Vegetable and Baking, with solutions for breads, dough and salty snacks.

317-243-3521 •


Nielsen-Massey VanillasNielsen-Massey Vanillas

Nielsen-Massey Vanillas Inc. adds Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract to its offerings. The product is certified by Fairtrade Canada, a national, nonprofit Fairtrade certification organization and member of Fairtrade International. The extract is available in 2-, 4-, 8- and 32-oz. bottles for retail and in 32-oz. bottles and gallons for foodservice. The company will also continue to offer an Organic Madagascar Bourbon Vanilla Bean.

800-525-7873 •




MGP Ingredients Inc.

MGP Ingredients Inc.

MGP Ingredients Inc. has approval from Health Canada regarding the classification of its Fibersym RW and FiberRite RW resistant wheat starches as dietary fiber sources in nonstandardized foods. According to the company, tests show that Fibersym RW delivers a minimum 85% total dietary fiber and also lowers caloric content. It provides formulation convenience, particularly in commercial flour-based foods such as bread, buns, muffins, bagels, breakfast cereals, pasta and noodles, cookies, pastries, pizza crust and flour tortillas. FiberRite RW performs as a partial fat replacer and also lowers caloric content in addition to increasing fiber levels. It can be used in a wide range of food products, including baked goods, confections and frozen desserts. Both resistant starches possess a neutral flavor, smooth texture and white color. According to Health Canada, the common name to be used for Fibersym RW and FiberRite RW on food labels is “Modified Wheat Starch.”

913-367-1480 •


DuPont Nutrition & Health

POWERFlex solutions for tortillas, part of the DuPont Danisco portfolio, can help tortilla manufacturers raise the nutritional profile and cut the cost of their products through fat reduction, according to DuPont Nutrition & Health. The company says it has used solutions from its POWERFlex range to develop a concept for reducing the fat in tortillas by 50% or more without compromising processing or eating quality. POWERFlex also maintains dough elasticity in lean recipes, while retaining the soft, moist feel and good folding properties of tortillas.

913-738-3582 •


Van Drunen FarmsVan Drunen Farms

Freeze-dried lime powder from Van Drunen Farms adds a tart, citrus burst to many consumer favorites as well as an authentic lime flavor to ethnic cuisines, including Middle Eastern, Indian, Thai and Mexican. The all-natural product is made from the whole lime, so the flavor is pure yet potent. It can be used to flavor cake mixes, tortilla chips, snacks and more.

815-472-3100 •

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