Edlong Dairy Flavors introduces new cheesy flavors, suitable for bakery applications like crackers, biscuits, cookies and pound cake. #2406 WONF powder has a yeasty, savory taste and creamy Parmesan notes. #2417 liquid is a creamy, buttery Parmesan concoction that is oil soluble and kosher parve. #2631 powder is another Parmesan flavor with fatty, meaty notes, is part of the Vision family and is an ED-Vance non-genetically engineered flavor. #2940 WONF powder has a mild buttermilk flavor with sweet and soapy dairy notes, is water dispersible and is kosher dairy. #3249 liquid has a sweet, creamy butter flavor with lots of dairy notes. #3268 emulsion is a well-rounded, building-block flavor with strong dairy, fatty and butyric notes and can be used as a cheese enhancer. 1-888-MY-TASTE.

SPI Polyols Inc. announces the addition of Maltisweet Crystalline Maltitol to its product line effective January 2005.  Manufactured in the U.S., the initial product offering will include three different particle size options packaged in 2,200-lb. bulk bags and 55-lb. paper bags. Options also can be customized to meet growing and varied market needs. 1-800-789-9755.

Now Loders Croklaan has SensoryEffects for Cookies! The lipid-based inclusions and bits can be used in ready-to-bake doughs, dry mixes and scratch recipes. The flavors are all natural, and the inclusions are non-GMO, no-trans, and are available as low- and no-sugar formulations. Loders offers a selection of off-the-shelf products along with completely customizable products. Whatever type of cookie being produced — traditional, contemporary, gourmet — SensoryEffects will enhance the experience. Try flavors like grape jelly, raspberry, mint, cappuccino, dulce de leche or orange. 1-800-621-4710.

A unique sweetener that combines a popular sugar substitute with creative flavorings is now available to consumers worldwide. FlavorSweet is a new line of multi-flavored sweeteners being launched by Flavology, Inc. The patent-pending FlavorSweet is a combination of the sugar substitute xylitol, innovative flavorings and a taste enhancer. It is as sweet as sugar, yet also offers a wide array of flavorings such as chocolate, vanilla butternut, caramel mocha, cotton candy and butterscotch. It can be used wherever sugar is used, but since it is sugarless, it provides a low-calorie, low-carb alternative. 1-800-240-8958.

Litesse polydextrose from Danisco Sweeteners is a specialty carbohydrate made of 90% prebiotic fiber. Used widely as a premium bulking ingredient in sugar replacement applications, Litesse helps produce baked goods, nutrition bars, and frozen desserts that are sugar-free, low glycemic, low calorie and delicious. Litesse improves the digestive process by affecting positive changes in intestinal microflora and by reducing pH. The increase in beneficial bacteria leads to the production of important short-chain fatty acids, which are thought to reduce colon cancer risk. 1-800-255-6837.

Commercial Creamery Co. developed a new butter flavor, Butter Burst 8132. The enzyme modified butter powder is bursting with butter flavor, which adds mouthfeel and richness to a variety of products without adding fat. The recommended starting usage level is 1% in a variety of baked goods. 1-800-541-0850.

New from the Hazelnut Council is a marketing kit chock-full of hazelnut information and nutrition, consumer trends and even recipes. Consumers can find answers to their most frequently asked questions as well as information on how integrating hazelnuts into daily life turns them into a daily indulgence. Find applications and usage, consumer insight panel reports, national studies and more.

Loders Croklaan introduces lipid-based inclusions and bits for use in low-carb, high-protein nutrition bars. SensoryEffects inclusions improve the visual appearance of products and help mask protein and mineral off notes. The inclusions also add a pleasing mouthfeel and texture and contain no trans or hydrogenated fats. Flavors include banana nut bread, blueberry, caramel, chocolate, cinnamon, lemon, oatmeal raisin and peanut butter — making every carb count with maximum flavor. 1-800-621-4710.

Nuvex Ingredients Inc. offers bakers one-stop shop for low-carb and other extruded ingredients. Technological innovation, flexible manufacturing capabilities and customer service make Nuvex a top-notch, comprehensive choice for customized ingredients. In addition, its in-house pilot plant specializes in getting customized ingredients to market at a fast rate. Nuvex also provides standard ingredients that are beneficial to researchers’ initial formulation work and that are relevant to today’s market. 1-507-526-4331.

Today’s consumers are focused on wellness. Bunge Oils is addressing health with new Delta SL — a natural vegetable oil produced from a proprietary process. Delta SL is metabolized more rapidly than traditional oils and inhibits the body’s ability to absorb LDL cholesterol. This can help maintain desired body weights and lower bad cholesterol in consumers when used as a replacement for traditional cooking oils. Benefits are a naturally bland flavor, resulting in a cleaner taste. It can perform as a salad oil or cooking oil and is enriched to maintain a healthy lipid profile.

New from the American Egg Board is a booklet entitled “Egg Products Reference Guide.” This guide is filled with exciting egg information from egg nutrient values to egg vitamins to eggs as nutraceuticals to refrigerated egg products. Typical egg specifications, functions and issues also are addressed, making this booklet a must-use, must-read for consumers who want to know what eggs can do for them. 1-877-488-6143.

Briess Malt & Ingredients Co. introduces malted barley as a whole grain ingredient that bread and pizza makers can use to boost dietary fiber. Barley contains no additives — nothing but barley and water are used from beginning to end in the malting process. The resulting malted barley has a wide range of applications, including use in bread formulations where barley can function as an all-natural dough conditioner, a flavor and color booster, texture enhancer and more.

Cargill Food and Pharma Specialties adds new food grade VersaGum xanthan gum to its full line of specialty ingredients.  The ingredient’s functionality improves product quality in various applications including bakery products. VersaGum xanthan gum is a shear stable ingredient across a broad range of pH and temperatures ensuring product integrity throughout production, shipping and distribution. 1-877-650-7080.

Spectrum Foods, Inc. is rolling out new Nexsoy Extra High Fiber Low-Fat Soy Flour designed for use in high-fiber and/or reduced-carb bread, cookie and bakery products. Nexsoy ingredients are produced with a proprietary solvent-free process, resulting in a neutral taste profile. These ingredients can be incorporated at high inclusion rates without affecting flavor or texture and are available in natural, non-GMO and organic versions.

Loders Croklaan introduces Durkex NT 100 high stability oil, the ideal no trans solution for spray oil needs. It is a no trans, non-hydrogenated liquid oil that combines high stability with a low solids profile to deliver the specific functionality required from spray oil. It is ideal for use as a flavor carrier, an anti-dusting agent for seasonings, spices or any powder, as well as a coating for nuts. 1-800-621-4710.

WILD Flavors has developed a line of roasted vegetable flavors containing no peanut or sesame-derived ingredients. Roasted vegetables in the line include roasted onion, roasted red onion, roasted garlic, roasted red bell pepper, roasted green chili, roasted green bell pepper, roasted mushroom, roasted porcini mushroom and sautéed porcini mushroom. Each flavor can deliver a unique profile for applications in culinary, bakery and snack products while helping customers avoid allergy concerns. 1-800-677-2722.

Blue Chip Organic from Minsa is blue organic corn processed into stoneground, corn masa flour, and is characterized by a medium-fine grind. It has a trace of lime and no additives. Shelf life of the product is four months and its flavor and odor are typical of corn. The flour is designed for the in-line production of tortilla chips, and it’s neutral pH controls blistering. 1-800-852-8291.

Nestlé offers morsels, miniatures and candy inclusions/toppings for manufacturers. Nestlé morsels include Toll House Chunks, white morsels, milk chocolate and peanut morsels and more for baking. Nestlé miniatures are perfect for snack packs. Favorite Nestlé candy inclusions and toppings are available in pieces for use in snack, baking and ice cream products. 1-866-429-5371.

Danisco introduces its POWERBake Advance, a new generation of strengtheners. It replaces SSL at dramatically reduced levels, saving both time and money. It is ideal for use in super premium, multi-grain and split-top breads. POWERBake Advance is designed as a mixture of the strongest-known dough conditioner and the most technically advanced enzymes produced. 1-800-255-6837.

Siemer Milling Co. introduces heat-treated flour. The Gold Standard variety offers improved functional benefits, such as better adhesion, texturizing and thickening, for batter, breading, predust, soups, sauces, gravy and roux. The NutraGerm heat-treated flour is an exciting alternative to toasted or stabilized germ. The full-fat, shelf-stable product offers an appealing nutty flavor. The NutraBran is a stable fiber source that provides shelf life and improved microbiological results, and solutions for a variety of applications like health bars, cereals and drinks or baking additives or toppings. The LoMicro heat-treated flour has a reduction in the microbiological count of standard flour. 1-800-826-1065.

Low-carb flaxseed contributes less than 3% of net carbs and has a pleasant flavor. While high in dietary fiber and omega-3 content, it has a soft mouthfeel and good textural and water-binding properties.  Pizzey’s Milling SelectGrad whole, milled flaxseed replaces up to 20% of the flour in many bread and bakery formulations or 50% or more of the crumb fraction in deep-fried, battered or breaded products. Other applications include tortillas, pitas, cookies, pancakes, waffles and pizza crust. 1-800-804-6433.

Have some fun with BBQ! Commercial Creamery Co. offers a variety pack of BBQ Seasonings from around the world. Contact the company and ask for the BBQ Sampler Pack, featuring several popular BBQ flavors, and see how you can spice things up. 1-800-541-0850.

Bunge Oils’ new Vream and “Vreamay RighT” shortening products, along with “Victor RighT” margarine, contain 80% less trans fat than conventional shortening products. One for one replacement of current shortenings or margarines is a main additional benefit. There is no need to reformulate in most instances. It also performs like regular shortenings and produces baked goods with excellent taste, volume and appearance.

ADM Specialty Food Ingredients offers more than 500 high-quality ingredients. Its new baking booklet focuses on the baking industry across a wide range of products and processes. Covering everything from services to applications, cakes to cookies, snacks to cereals, pizza to pie crusts and more, this booklet provides the answers bakers are looking for. Learn more about industry challenges like carb-counting and trans fat watching to information about R&D resources listed by industry. 1-866-545-8200.

Versatility is key for Terri Lynn Inc. A natural plus for dairy, bakery and confectionery products, the company can help manufacturers match individual needs with a wide variety of food types and sizes, as well as consistent quality. Giving manufacturers a premium ingredient to fit specific formulations, Terri Lynn Inc. can also ship truckloads in a single day from its locations. 1-800-323-0775.

FP 600, a specialty wheat protein from MGP Ingredients helps create softer, more pliable flour tortillas. The addition of the protein to a moderate flour significantly improves the shelf-life stability of flour tortillas. Tortillas containing this unique wheat protein remain soft for 20 to 24 days. Also, it enhances gluten performance in weak and moderate flours while allowing the dough to be extensible.  1-800-255-0302.

Pizzey’s Milling has debuted a new Flaxseed Sampler pack, ideal for customers interested in learning how to use flaxseed in their existing applications. The pack includes Pizzey’s SelectGrad, Ultrafine Milled Flaxseed, SelectGrad Whole Milled Regular Grind Flaxseed, BevGrad Whole Milled Flaxseed, FortiGrad and NutriGrad. Additionally, the pack includes information about the best uses for each grade of flaxseed and other product information. Pizzey’s has recently updated its Web presence at www.pizzeys.com. The new Web site offers flaxseed information, product specifications and formulations and has been divided into two main areas catering to manufacturers as well as consumers. 1-877-804-6444.

National Starch Food Innovation introduces its new ELEGGANCE egg replacement system for use in baking applications, specifically designed for baked goods. The new product provides similar attributes derived from using eggs during baking and in finished goods, including structure, batter viscosity, moisture retention, gelatin, emulsification and binding. ELEGGANCE is well suited for use in cookies, cakes, muffins and bakery mixes. Additionally, the product can be used to reduce fat and cholesterol values. The easy-to-use powder form also eliminates handling problems and egg-related safety issues, such as contamination and allergies. 1-800-797-4992.

QUALISOY is a partnership of food industry representatives, including the United Soybean Board, Monsanto, ADM, Cargill, the U.S. Department of Agriculture and others. The goal of this partnership is to improve the compositional traits of soybeans in order to answer the food industry’s needs for trans fat-free solutions to hydrogenated oils. Recently, several technology providers have announced the commercialization of soybean varieties with low-linolenic acid. The products include VISTIVE from Monsanto, a 1% low linolenic variety from Iowa State University, and NUTRIUM from Bunge and DuPont. 1-314-579-1583.

National Starch Food Innovation introduces to the United States its encapsulated long-chain omega-3 fatty acid in powder form, called NOVOMEGA. The product can be added to baked goods without affecting taste, texture or aroma while adding the benefits of omega-3 fatty acids. NOVOMEGA came about from an agreement between National Starch, a global leader in specialty food starches and Omega Protein, the largest U.S. producer of fish oil and protein products derived from menhaden. NOVOMEGA contains Omega Protein’s OmegaPure, a natural product and the only marine source of essential long-chain omega-3 fatty acids directly endorsed by the FDA as GRAS food ingredient for direct human consumption. 1-800-797-4992.

Brolite offers customers a variety of rye sours for use in baking. For example, the FFP Melba Sour produces a mellow, tangy flavor in melba toast and all types of rye breads, rolls and pumpernickel. The Super Vita Rye Sour is a naturally fermented rye flavor that contains a blend of spices, producing a high-quality rye product with “Old World” flavor and aroma. All of the rye sours are a perfect blend of ingredients and function, giving bread that distinctive taste. 1-888-BROLITE.

Cheese Crumbettes are new from Commercial Creamery. The shelf-stable cheese pieces have the appearance of cheese crumbs and contain the flavor and aroma of toasted cheese. The ingedient can withstand high baking temperatures and is available as Kosher and non-Kosher. It is ideal for baked goods and snacks, and is also available in a Parmesan cheese variety. 1-800-541-0850.

Turn creations into bar sensations with SensoryEffects for low-carb, high-protein nutrition bars from Loders Croklaan. SensoryEffects are lipid-based inclusions and bits created to impart sensory experiences into baked goods — flavor, aroma, color and texture all in one piece. Choose from a selection of quick and easy off-the-shelf low-carb products, or enjoy unlimited customization. Whether it’s sweet, spicy, subtle or bold, SensoryEffects has an inclusion to enhance the experience with varied flavors. 1-800-621-4710.

Cargill Salt manufactures exclusive Alberger brand salt. Rapid solubility makes Alberger a natural for topping crackers and breadsticks, leaving no gritty aftertaste. Its pure, unaltered, flake crystals improve product appearance and deliver a burst of flavor. 1-800-377-1017.

The American Egg Board presents its EggSolutions booklet — “A Complete Reference for Egg Products.” The booklet covers topics like processed egg products, ask the doctor (FAQ), processing, handling, and storage, advantages of egg products, product equivalency and more. Overall, the egg category has grown substantially and per capita consumption of eggs has reached its highest point in 20 years. The booklet gives consumers working knowledge of the different types of egg products available. Find money-saving tips, ideas for storage space and preparation time inside. 1-877-488-6143.

Edlong Dairy Flavors announces the release of five new flavors that mimic popular authentic Mexican cheeses. These natural and artificial powder flavor varieties are Chihuahua, Manchego, Oaxaca, Panela and Queso Blanco. The concentrated, water dispersible and Kosher-dairy certified flavors work in sauces, dips, topical applications and more. When sampling, ask for Chihuahua #1426, Manchego #1438, Oaxaca #1434, Panela #1436 or Queso Blanco #1424. Suggested usage levels range from 0.10% to 1.00%. 1-888-698-2783.