Baking & Snack - September 2015 - 138

Specialty wheat proteins enable synergistic effects
With consumers seeking higher protein content in their food, formulators need
protein ingredients that provide nutritional and functional effects. What
drives this trend is "increased awareness about health- and wellnessrelated benefits that protein can provide," said Michael Buttshaw, vicepresident of ingredient sales and marketing, MGP Ingredients.
The company's specialty wheat proteins deliver such benefits, and
they are well suited to use in baked foods. "A key consideration
for formulators of wheat-flour-based products, in particular, is the
natural compatibility that exists between such products and MGP's
Arise and our other wheat-based proteins," Mr. Buttshaw said.
David Whitmer, corporate director of quality, R&D and innovation,
added, "This synergistic advantage can provide formulation and blending
ease for food manufacturers, reduce the need for processing adjustments during
the food production phase and help deliver the desired taste and textural qualities of the finished product."
The protein content of Arise 5000, 6000 and 8000 wheat protein isolates ranges from a minimum 85% to more
than 90%.
(866) 547-2122 *
View listing at

Healthy grain mixes

Allulose low-calorie sugar

Blending various grains
and seeds, Puravita grain
mixtures from Puratos yield
baked foods that appeal to
health-conscious consumers. The mixtures come
in three varieties: whole
grain, 12 grain and artisan
gourmet mixed grain. Each
ready-to-use mix contains
whole kernels and seeds.
Whether used as toppings
for bread and rolls or incorporated into the dough, the blends
support strong nutrition messages to consumers.
(800) 654-0036 *

Anderson Global Group introduces AllSweet allulose, a lowcalorie sugar that occurs naturally in fruits and foods such as
raisins, figs, kiwis and brown sugar. It contributes only 0.3 Cal
per g and provides a clean sweetness to bakery items, confectionery and other foods. It performs like sugar in formulations yet
is not metabolized and has no impact on blood glucose levels.
Anderson Global partnered with CJ CheilJedang, a South Korean
manufacturer, in this debut.
(949) 502-4770 *

Versatile pea proteins
PURISPea protein from
World Food Processing
has a minimum protein
content of 80% and can
be used in bars, cereals,
crisps and other foods.
The company specializes in plant-to-plate
vegan pea, soy and corn
ingredients that are certified non-GMO and organic. The clean-tasting pea protein is
light in color.
(641) 672-9651 *

138 Baking & Snack September 2015 /

Improves softness, shelf life
Tranz-End from BreadPartners is a specially formulated,
shortening-based product designed to improve softness and shelf
life in bread and rolls. It is used at half the level of regular bakery
shortenings or soybean oil. The company's Baking Center supports customers with product development and testing.
(877) 261-7276 *

Table of Contents for the Digital Edition of Baking & Snack - September 2015