Archer Daniels Midland Co.’s SmartBind natural wheat proteins can be used in nutrition bars, cereal coatings, whole grain baked goods, microwavable bakery products and other food applications. An extension of ADM’s Prolite line, SmartBind can be used in products that require natural ingredients to increase protein, enhance structure, reduce sugar and fat, and replace eggs or dairy products.

With today’s pressures to reduce trans fats, cottonseed oil is re-emerging as a smart choice in culinary development for bakery and snack food manufacturers. Highly stable, cottonseed oil does not require hydrogenation. Stability in the fryer means less turnover and greater cost efficiencies. Its neutral flavor enhances, and never masks. From potato chips to doughnuts, cottonseed oil delivers.

Natural Butter Flavor 1004011 by Edlong Dairy Flavors is a concentrated dairy ingredient with recommended usage levels averaging only 0.26% in bakery formulations. Formulated with Edlong’s proprietary double encapsulation technology, the butter flavor lends an upscale taste of sweet, melted butter with a hint of caramel in the background to products ranging from croissants, desserts and cookies to biscuits, buns and biscotti.

Rivland Partnership offers natural brown rice meal, which is a specially prepared rice meal produced from whole grain brown rice or par-boiled brown rice. Ideal as a nutritional ingredient in natural snacks and bakery mixes, natural brown rice meal is available in 45-lb. paper bags and in bulk.

Minsa Corp. offers certified organic corn masa flour, produced through the nixtamalization process. This leaves the corn flavor intact and provides an authentic taste that can’t be duplicated. Minsa prides itself in meeting market demands with naturally grown corn for the snack food industry.

Bunge’s proprietary vegetable-based plastic shortening is designed to allow for replacement of traditional shortening saturates with phytosterols, which serve to confer structure to the shortening. In addition, the shortening provides a vehicle for the introduction of nutritionally beneficial phytosterols into a finished bakery product. It may be used in a variety of sweet bakery products — including cookies, pie crusts and cakes — to enhance their nutritional content. This new shortening also reduces saturated and trans fats.