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. www.danisco.com/sweeteners

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. www.cheesepowder.com

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. www.hazelnutcouncil.org

One tiny seed — so many benefits. Pizzey’s Milling is touting the many uses of flaxseed with its new promotional package — Pizzey’s Grãd Flaxseed Sampler. The sampler includes six different grinds of flaxseed including Ultra Fine SelectGrãd, Regular Grind SelectGrãd, Whole Seed Golden, BevGrãd, FortiGrãd and NutriGrãd. Pizzey’s guarantees product quality and stability along with excellent scientific and technical support, and has a variety of customized services including milling and granulation services. 1-877-804-6444. www.pizzeys.com

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. www.bungeoils.com

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. www.aeb.org

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. www.briess.com

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. www.cargillfoods.com

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. www.spectrum-foods.com

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. www.bungeoils.com

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. www.SensoryEffects.com

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. www.aeb.org

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. www.edlong.com