Digital Literature, Blogs

St. Louis-based Monsanto Co. debuted Vistive Gold, low-saturate, high-oleic soybeans created for improved stability and eliminating trans fat in crackers, snacks and baked goods.

Plenish high-oleic soybean oil offers functional and consumer benefits with improved performance and broader applications to help meet the food industry’s need for a soy-based trans-fat solution.

21st Century Grain Processing is dedicated to providing the very best grain ingredients for your next project. That’s why its newest line of whole grain clusters are sure to deliver a host of opportunities.

Weight management is a strong driver within the food industry. That’s why the ultimate goal of satiety is feeling less hungry while reducing food intake. Find out how bakers and snack producers can incorporate Hi-maize resistant starch and Hi-maize whole grain corn flour from National Starch Food Innovation to help produce satiety-laden products.

Customers can choose from custom food processing equipment from design to services for the baking and snack food markets.

CocoaPlus, from Briess Malt & Ingredients Co., is a line of all-natural, whole grain specialty flours that mimics the color and functionality of cocoa. 

ZBCS, LLC offers a new way to cut brownies, nutritional bars and crispy treats into squares, rectangles or triangles, all inside the pan.

Gum Technology produces a host of hydrocolloid, gum replacement and stabilizer solutions for frozen dough, frozen desserts, baked goods and gluten-free breads. 

Rediscover an old ingredient with Hi-Maize Resistant Starch from National Starch Food Innovation.

AB Mauri Fleischmann’s is the single source for yeast and bakery ingredients. Check out its portfolio of solutions.