The Wild Blueberry Association of North America cites a published report stating that wild blueberries outperform 24 other commonly consumed fruits, including apples, bananas, red grapes and strawberries, as having the highest cellular antioxidant activity, total phenolic content and oxygen radical absorbance capacity. As a result, wild berries are being studied as playing a possible preventative role in fighting cancer, heart disease, Alzheimer’s and other aging effects.
The Wild Blueberry Association of North America
Old Town, Maine
Pendleton Flour Mills has more than 100 years of experience as a miller of premium flours, such as Power and Mondako brands. The company knows that bakers depend on the consistency of their ingredients and the reliability of their suppliers. Moreover, it delivers on both, offering a full line of bagged and bulk flours for the baking, foodservice and pizza industries.
Pendleton Flour Mills
Caravan’s latest innovation is Cakesoft, which is used to extend shelf life of large gourmet cakes, snack cakes and muffins for at least 60 days while maintaining moistness, tenderness and taste. This product also allows for certain baked goods to be refrigerated without encountering mold growth.
Cargill expanded its portfolio of starches with the introduction of HiForm 12754, a quick dispersing cold water-swelling starch that is a versatile option for foodservice applications like fruit pie fillings and puddings. HiForm 12754 addresses dispersion issues, provides less dusting than other starches and offers a slight, coarse granulation, a smooth, short texture and a bland flavor profile that won’t mask flavors. Plus, it is heat-, shear-, acid- and freeze-thaw-stable, allowing it to survive abusive or acidic storage conditions.
Cargill Texturizing Solutions
Commercial Creamery presents low- and reduced-sodium snack seasonings, available in Pepper Jack, Buttery Cheddar, White Cheddar and Nacho. These seasonings are generally applied to potato chips, extruded snacks, peanuts and popcorn.
Commercial Creamery Co.
Pizzey’s Nutritionals and Omega Protein Corp. teamed up to promote MeadowPure UltraGrad, a blend of Pizzey’s value-added MeadowPure flax ingredients and Omega Protein’s OmegaPure refined menhaden oil. UltraGrad is easy to formulate within a range of applications such as bakery, muffins and bars and offers the nutritional benefits of the essential fatty acid ALA from naturally stable flax. Additionally it has excellent taste, is free flowing for easy handling and is shelf stable under ambient conditions.
Pizzey’s Nutritionals, Inc.
To eliminate trans fats in a variety of products, Caravan Ingredients now offers its Trancendim line. Bakers can now use Trancendim to get rid of the trans fat in cakes, cookies, Danish, icing, fried baked goods, puffed pastries and other laminated products. Furthermore, it offers a variety of applications for making trans fat-free products with significant reductions in saturated fat without sacrificing taste, mouth-feel or flavor release.
When searching for an economical way to add value to your products, try Van Drunen Farm’s Drum-dried Fruits. The company’s pureed fruit is dried in a high-capacity drum dryer that removes the water and produces a thin, flaky dried fruit, which can be milled to different flake or powder sizes. Additionally, drum-dried fruit flakes and powders can easily be added to bakery products.
Van Drunen Farms
Cargill Texturizing Solutions recently introduced its clean-label, non-genetically modified sunflower lecithin, Topcithinä SF lecithin, in North and South America. Sunflower lecithin matches soy lecithin in functionality, taste and color and does not require soy allergen labeling. It is an ideal solution for producing chocolate, chewy candies including caramels and toffees.
Cargill Texturizing Solutions
Briess Malt & Ingredients’ new Organic Black Malt has the same characteristics as conventional malt and is certified organic through the U.S. Department of Agriculture. Black Malt is used in small quantities to adjust color in baked goods without affecting the flavor and is a 100% pure, all-natural, malted barley ingredient.
Briess Malt & Ingredients Co.
Natural Products launched Scotsman’s Mill Whole Egg Replacer (BLUE100). At less than half the current price of whole egg powder, this Kosher-certified egg replacer can replace 35% to 100% of the whole eggs in a wide range of sweet baked products including cookies, muffins, donuts and cakes.
Natural Products, Inc.
Cargill’s Healthy Cookie Base makes it easy to create whole grain cookies and bars with added fiber. Packed with good-for-you, proprietary ingredients, this versatile, convenient base delivers 57.5% total whole grains, more than 25% total dietary fiber and 0 g. trans fat. Plus, it provides a mild taste, softer texture and broader appeal among adults and kids.
21st Century Grain Processing offers wheat flour, oats, custom-coated grains and custom-cereal clusters for high-fiber and whole grain baked goods, nutrition bars, tortillas, snacks and confectionery applications. Custom-coated grains and cereal clusters use a base containing a whole grain flake, which is then covered with a sweetener-based coating and other flavor and textural products to meet specific customer demands. Each custom-coated ingredient meets tight formula, nutrition and final product design specifications.
21st Century Grain Processing
Kansas City, Mo.
Cargill Salt introduces its line of sea salt, which is ideal for food processors looking to add new premium, gourmet products to their snack and baking portfolio.
Caravan Ingredients has developed a new technology for diglycerides. The line, sold under the Trancendim brand name, offers a variety of ways to produce non-trans-fat products with significant reductions in saturated fat, without sacrificing taste, mouth-feel or flavor release. The Trancendim line produces no trans-fat products that perform well in bakery applications including cakes, cookies, Danish, icing, frying, puffed pastries and laminated products.
Editor’s Note: The following briefs printed in the January, February and March issues of SF&WB.
Photo courtesy of Cargill, Inc.