Food Business News - January 26, 2016 - (Page 30)

many different bakery products. "Wheat proteins can be used to extend eggs in products outside of bakery, too. Wheat proteins can contribute to whipping and aeration, binding in vegetarian patties, and adhesion in batter and breaders." MGP Ingredients, Atchison, Kas., offers Arise wheat protein isolates and Optein lightly hydrolyzed wheat protein as partial egg replacers. The protein content of MGPI's Arise 5000, 5500, 6000 and 8000 wheat protein isolates ranges from a minimum 85% to over 90%. Optein offers a non-bitter flavor profile and high glutamine content. Glutamine has been reported to be effective in the prevention of fatigue and over-training syndrome among active athletes. Labeling requirements drove a large part of last year's eggreplacing efforts, said Ricardo Rodriguez, marketing manager, confection and bakery, for Ingredion, Inc. and based in Bridgewater, N.J. "Is an ingredient considered modified or clean label?" he U.S.D.A. detects avian influenza in turkeys WASHINGTON - The U.S. Department of Agriculture on Jan. 15 confirmed the presence of highly pathogenic H7N8 avian influenza (HPAI) in a commercial turkey flock in Dubois county in Indiana. This strain of bird flu is different from the strains in the HPAI outbreak that affected turkeys and chickens last year, according to the U.S.D.A. That outbreak led to the depopulation, including euthanizing birds, of 7.5 million turkeys and 42.1 million egg-layer and pullet chickens in the United States, the U.S.D.A. reported on Sept. 18, 2015. The U.S.D.A. on Jan. 17 said it is working with the Indiana State Board of Animal Health and the affected poultry industry. Depopulation of the turkeys in the affected flock had begun, and it is hoped it will prevent the spread of the virus. FBN said. "Does it contain an allergen? Is it non-G.M.O.? Once these decisions are made, different ingredients can be considered that most likely weren't considered when the finished product was first formulated." Ingredion has developed such egg-replacer systems as Precisa Bake 100, Pentech and Gumplete. They cover a range of applications andhave been shown to reduce egg use from 25% to 100%, Mr. Rodriguez said. "We are also going beyond these systems to the next generation of ingredients like our pulse-based ingredients under the brand names Vitessence pulse proteins and Homecraft pulse flours that when used in combination with some of our system solutions can achieve even higher levels of replacement," he added. Rembrandt Foods, Spirit Lake, Iowa, supplies egg ingredients as well as egg extenders. "Our egg extensions were intended to help extend the limited egg supply," said Jonathan Spurway, vice-president of marketing and optimization for Rembrandt Foods. "We blended functional ingredients with real eggs to create a solution that was a 1:1 substitution from standard egg uses. "With our egg extenders, you are able to gain the same functionality as using 100% real eggs, while being able to extend the use of the product. The taste, aroma and coloring of our egg extenders are typical of standard dried egg products while maintaining functionality and product appearance." The functionality and nutritional benefits of eggs and egg ingredients make them difficult to replace. "These roles can be attributed to the unique proteins present in egg whites and the lipoproteins found in yolks," Mr. Spurway said. FBN - Jeff Gelski Discover the benefits of chicory root fiber Less sugar and really yummy Digestive health * Prebiotic Fiber * Synergy with Probiotics * Improves Regularity, Promotes Colon Health Weight management * Sugar Reduction, Calorie Reduction * Lowers Glycemic Impact * Increased Satiety Natural origin Taste & texture * Non GMO * Safe, Secure, Supply Chain * Organic Compliant, 100% Vegetable Origin * Improves Taste * Increases Shelf Life * Masks off flavor notes of Stevia inspired by Sensus America Inc. | ph: 646 452-6143 30 FOODBUSINESS NEWS ® January 26, 2016

Table of Contents for the Digital Edition of Food Business News - January 26, 2016

Food Business News -- January 26, 2016
Global turmoil clouds Unilever’s outlook
D.O.J. toughens stance on foodborne illness accountability
Dairy Business News - Competition spurring yogurt innovation
Table of Contents
Web Contents
Editorial - Food uncertainty in zero-rate era end
Jelly Belly sees opportunities in organic
Dang Foods adds onion chips to portfolio
Enjoy Life Foods on the cusp of enjoying greater growth
Bone broth debuts in a K-cup format
Brynwood Partners to acquire Sunny Delight Beverages
Krave founder in new food endeavor
A long road ahead for Chipotle
Oberto Brands to streamline operations
Hain Celestial under pressure in the U.S.
Inventure expands in frozen food
Kroger remains Wall Street darling
Wal-Mart to close 269 stores
Market Insight - Sugar intake in the spotlight
Ingredient Trends - Savory Flavors sliding into sweet applications
Ingredient Innovations - Egg replacer revelations
U.S.D.A. detects avian influenza in turkeys
New Food Products
Ingredient Market Trends - Iran likely to remain market largely lost to U.S. wheat
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - January 26, 2016