Solae introduced Fibrim 1270, a soy fiber designed for tortillas and flatbreads. This new ingredient provides a complete natural moisture management system, enabling increased water absorption and yield, extended shelf life and enhanced sensory experience. Additionally, tests prove Fibrim 1270 enhances blending and binding during manufacturing process. It also improves microwavability and freeze/thaw stability, as well as controlled water activity and reduced stickiness and tortilla cracking and hardening.
St. Louis, Mo.
Taura Natural Ingredients’ URC fruit products offer high fruit content, low-water activity and bake-stable ingredients to manufacturers developing healthy and delicious consumer snacks. The URC range of real fruit pieces, flakes and pastes are providing on-trend ingredient solutions and driving category growth. In response to this blossoming ingredient, Taura Natural Ingredients established a more accessible and centralized support center at its Winchester, Va., headquarters, which opened last month.
Taura Natural Ingredients (North America) Inc.
Puratos rolled out Cremfil Silk, which offers of a smooth and silky texture, delivers excellent sculptability and stays intact throughout the baking process, maintaining a glossy sheen. Cremfil Silk also is well suited for cold applications. In addition to its bake and freeze-thaw stability, this non-dairy custard cream avoids excess water evaporation, delivers longer shelf life than a traditional custard recipe and can be added to custard cream-filled cakes and pastries.
Cherry Hill, N.J.
Caravan Ingredients developed Cakesoft, which greatly reduces cake staling by keeping cake soft, moist and resilient. It can extend shelf life of snack cakes, sheet cakes, muffins, cake donuts and even angel food cake. Due to angel food cakes’ fat-free formulation, an extended shelf life is typically impossible. With Cakesoft, however, angel food cakes can remain fresh on the shelf for weeks, which ultimately decreases waste.
SunOpta Ingredients Group expanded its portfolio of functional fibers to include organic and conventional pea fiber. SunOpta has entered into a distribution agreement with Best Cooking Pulses of Canada who will produce SunOpta Pea Fiber. This environmentally friendly ingredient has a bland flavor, light color and smooth texture making it an excellent choice for fiber fortification. Furthermore, it can be incorporated into a wide variety of foods including nutrition bars, breads and crackers, among others. Pea fiber is non-allergenic, non-GMO and gluten-free and contains up to 90% dietary fiber.
SunOpta Ingredients Group
Brampton, Ontario, Canada
Foods with higher protein content are desirable, but they also can be challenging to formulate. Zumbro River Brand has developed a line of whey crisps ranging from 50% to 80% protein. The crisps are made using a proprietary extrusion process and have a crunchy texture and a mild dairy flavor ideal for nutrition bars. Research defines that whey protein has beneficial properties in the areas of sports nutrition, satiety, body composition, weight management and healthy aging.
Zumbro River Brand Inc.
BioPlus Solo Sucralose, a high-quality intense sweetener produced by Mays Chemical, is suitable for use in a diverse range of confectionery and baked goods. Solo Sucralose is made from sugar, but it’s 600 times sweeter, enabling food manufacturers to reduce and even eliminate sugar from many of their products. Solo Sucralose is produced using a novel innovative proprietary manufacturing technology and is used in 28 patent-pending applications and currently is used throughout the world.
Mays Chemical Co.
National Starch released a lineup of gluten-free solutions for baked goods including cookies, muffins and cakes. These gluten-free ingredients, which are made up of corn, tapioca and rice, offer excellent taste, texture and visual appeal with a longer shelf life.
National Starch Food Innovation
Bell Flavors & Fragrances signed an exclusive license agreement with Strohmeyer & Arpe for its Peppadew fruit, which is the first fruit to be introduced on the market since kiwi some 30 years ago. This exotic fruit can be added to confections and bakery products to deliver a unique flavor experience.
Bell Flavors & Frangrances
Barry Callebaut introduces ProBenefit, a Kosher-certified, probiotic chocolate designed to help consumers maintain a healthy intestinal balance. Available in dark and milk chocolate, ProBenefit features the same great taste, texture and mouthfeel as chocolate without probiotics. It is manufactured using a special production process and is enhanced with probiotic bacterial cultures that help to restore the balance of intestinal flora.
Barry Callebaut USA LLC
BENEO-Orafti launches Orafti L58 Organic, which is known for its inulin and oligofructose products and a liquid organic fructo-oligosaccharide, which has received organic certification from BCS Öko, Germany, under the USDA National Organic Program standards. Produced from organic sugar, Orafti inulin and oligofructose have proven to selectively stimulate beneficial bifidobacteria in the colon, resulting in lifelong benefits related to digestive health. Orafti ingredients contribute to excellent taste and texture, as well as provide a team of benefits, such as sugar reduction in cereal bars and cookies and textural improvement in low-fat spreads, mousses, and more.
Morris Plaines, N.J.
Tree Top’s Fruit Sensations contain 60% dried Washington state apples that have been super-infused with 10% fruit juice concentrate, sugar, natural color and flavor. This flavorful ingredient delivers one fruit serving per gram. In addition, the apples function similarly to raisins, but add a dramatic kick of flavor and color.
Tree Top, Inc.
*Photo courtesy of Solae, LLC