Ethnic flavors

Fuchs North America’s Ethnic Inspirations II Collection features 10 distinctive seasonings and rubs inspired by regional cuisines from around the world, including Babi Panggang Seasoning, Bahia-Brazilian Churrascaria Rub, Cambodian Spice Blend, Copacabana Black Bean Seasoning, Korma Spice Blend, Laotian Larb Seasoning, Moroccan Harissa Rub, North African Adobo Seasoning, Nuoc Cham Seasoning and Panaji Pork Rub—several of which are suitable for snack foods.

800-365-3229 • www.fuchsna.com

Natural sweetener

MonkSweet plus from Steviva Ingredients is a proprietary blend of three branded ingredients: SteviaSweet 95-60, Erysweet erythritol and monk fruit extract. Together, they deliver a naturally sweet, low-calorie solution with a mouthfeel similar to that of sugar, as well as numerous other benefits. MonkSweet plus can be plugged into formulations at a 1:2 ratio for sucrose or high-fructose corn syrup, according to the company. It also has a GMO-free profile, kosher certification and a low glycemic load that’s safe for diabetics. Heat-, shelf- and pH-stable, MonkSweet plus can be used in a variety of products, including baked goods and confections. It is available in 25-kilogram, poly-lined boxes and 1,000-kilogram totes. 

310-455-9876 • www.stevivaingredients.com

Prebiotic

Ingredion Inc. has added a new prebiotic ingredient—Bioligo GL 5700 IMF galacto-oligosaccharides (GOS)—to its portfolio of nutritional solutions. Made from food-grade lactose, the product comes in syrup form and contains a minimum of 57 percent GOS (dry basis). It is stable in high-temperature processes and low-pH applications, says Ingredion, making it suitable for a range of formulations, including nutritional bars. Additional proposed food uses include breads, rolls, cakes, cookies and waffles.

866-961-6285 • www.ingredion.com/us

Greek yogurt powder 

Glanbia Nutritionals’ patent-pending OptiSol 1061 Greek Yogurt Powder adds the authentic flavor and health halo of Greek yogurt to a wide range of food applications, including bars and desserts. The Grade A, rBST-free ingredient is made directly from Greek yogurt, allowing manufacturers to use authentic on-pack messaging. It also allows for clean-label positioning with an ingredient declaration of “cultured skim milk, milk protein concentrate,” as well as high levels of calcium, potassium, phosphorous and other milk minerals.

800-336-2183 • www.glanbianutritionals.com

Cocoa powder

Ghirardelli Chocolate Co.’s Foodservice Division recently added Ghirardelli Majestic Premium Cocoa Powder to its premium cocoa powder collection. The nib-alkalized cocoa powder has 20 to 22 percent cocoa butter content. Its velvety, dark color and bold, but balanced, chocolate flavor adds taste, aroma and hue to baked goods and other applications. Ghirardelli Majestic Premium Cocoa Powder is available in six 2-pound, stay-fresh, re-sealable cans and 25-pound bulk cases.

800-877-9338 • www.ghirardelli.com/foodservice

Butter replacement

FuseRite BR from IOI Loders Croklaan enables bakers to create cookies, cakes, pastries and other baked goods with a buttery taste, while reducing their product costs. The butter replacer is made from palm oil with beta-carotene and natural butter flavor. It’s kosher, trans-fat-free, non-GMO and nonhydrogenated. In addition, because FuseRite BR can be used to partially or completely replace butter in applications, it helps reduce bakers’ production costs. 

888-466-6746 • www.croklaan.com