National Starch & Chemical Co.’s new Brochure on Novomega Encapsulated Omega-3 Provides Information on how the Product can Help Manufacturers Meet Consumer Demand for its Heart-healthy Ingredient. Novomega can be Easily Added to Baked Goods Without Affecting Their Taste, Texture or Aroma While Delivering Important Benefits to Consumers. the Brochure, Titled: “novomega Encapsulated Omega-3 Fatty Acids … Satisfying Consumers’ Demand for Healthy Foods With Great Taste” is Free.
New from Edlong Dairy Flavors is natural and artificial Asiago cheese type flavor #1356 powder. The ingredient delivers a full-bodied cheese flavor with aged and savory notes along with a yeasty background. The ingredient is also water dispersible and Kosher dairy.
J.R. Short Milling Co. is a world leader in the production of snack pellets. Tailor-made solutions have natural ingredients and come in a range of creative shapes and sizes. Raw materials include whole grain, corn, rice, wheat, oat, potato, soy and tapioca. Various flavors and colors also can be including in the pellets during processing and include shapes such as chips, grids, rings, shells, spirals and tubes. The pellets are typically processed through frying or baking and enhance myriad snack foods.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Now get the benefits of soy and whole grains in one innovative flour. Cedar Falls, Iowa-based Kerry Americas’ new soy flour from Nutriant meets the American Association of Cereal Chemists International’s definition of a whole grain. Available in full-fat and reduced-fat versions, the soy flour contains 80% more dietary fiber than whole wheat. The soy flour delivers a nutty or almost peanutty-type flavor, but it is also virtually undetectable when used to replace up to 15% to 20% of wheat flour. The flour can be used in bread, snack bars and even in extruded chips.
Cargill Dry Ingredients (DCI), a business unit of Cargill, introduces its new MaizeWise, a line of whole-grain corn and corn-bran products. The new line includes three whole-grain corn and two corn-bran products suitable for use in baked goods applications such as bread, tortillas, taco shells and extruded snacks. MaizeWise whole-grain corn products can function as a replacement for existing corn meal, masa or corn flours to mesh with the Food and Drug Administration-approved whole-grain claim. It can also be blended with other ingredients.
Wilbur Chocolate, a business unit of Cargill, unveils a cinnamon drop that is ideal for baking applications, and offers zero grams of trans fat per serving while bringing full-bodied, robust cinnamon flavor to batter systems for baked goods. When used in baking applications, the drop either melts or holds its shape, remaining visible as a chip.
Sursweet by Technical Oil Products, Inc. is a uniquely formulated, patent-pending, low-calorie, low-carbohydrate sugar substitute that can be easily incorporated into many baked goods formulations. Its gelled structure offers various benefits, such as increasing moisture retention. Sursweet is available in two varieties: Sursweet D600 is a dry powder that contains non-digestible dietary fiber, increases water binding and is rapidly dispersed in water. In addition, this ingredient is 600 times sweeter than granulated sugar. It’s also heat and acid stable. Sursweet D4D is used at 25% the rate of granulated sugar and improves the body, texture and mouthfeel of various products.
Fiberstar, Inc. developed a unique, patented, all-natural food fiber made from fresh citrus pulp. Citri-Fi mimics shortening and functions like a fat and transforms the properties of baked goods when added to existing formulas. Citri-Fi reduces both trans and saturated fats, cuts calories and net carbs, adds dietary fiber, expands shelf life the natural way, and most importantly, does not compromise taste. Citri-Fi is a moisture management tool, and has the ability to attract, bind and manage high levels of water up to 12 times its weight. All in all, Citri-Fi helps to produce a product that is equal or better in volume, that has better mouthfeel, and a moist, soft texture.
AeroWhip solutions from Aqualon, a business unit of Hercules Incorporated, are cellulosics created for the global dairy and non-dairy whipped topping industry. With AeroWhip solutions, well-defined decorative shapes can be created that have superior stiffness and stability for over a week in refrigerated storage. Whipped-topping producers can achieve up to 40% greater stiffness when using AeroWhip solutions in their existing formulations. The ingredients allow for the development of reduced fat as well as full fat whipping creams with excellent foam properties. AeroWhip solutions have been optimized to perform synergistically with current emulsification and stabilization systems, so formulators can select the product that works best for them.
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.
Azteca Milling offers superior corn masa flour that will raise the quality of products, optimize production and potentially increase profits. MASECA and VGP Masa-Mixta brands are especially designed for the corn snack business. For example, Chip Delight #6 under the MASECA brand has a white or yellow color with a medium texture, is perfect for medium-thickness tortilla chips and requires only a short equilibration time. Under the VGP Masa-Mixta brand, Corn Chip #4 has a yellow color and coarse texture that is designed specifically for extruded and in-line chips, and can also be used as a blending flour.
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.