Milling & Baking News - October 30, 2012 - 41

Tate & Lyle launches sodium reduction ingredient
Tate & Lyle, P.L.C., London, has launched Soda-Lo salt microspheres globally, the company said Oct. 23. The microspheres have been shown to allow food manufacturers to reduce salt levels by 25% to 50% in various applications without sacrificing taste. Potential applications currently include baked foods, breading and coatings, and salty snacks. Work continues to test Soda-Lo’s suitability in other applications. “Salt is a staple in food production, not just because of taste, but function, as well,” said David Lewis, director, health and wellness product management for Tate & Lyle. “It acts as a preservative and texturizing aid, for example. Through advanced technology, Tate & Lyle has produced salt microspheres to give manufacturers an ingredient that functions as well, if not better, than salt.” To create Soda-Lo, a patent-pending technology turns standard salt crystals into free-flowing crystalline microspheres. The smaller, lower-density crystals deliver salty taste more efficiently by maximizing surface area relative to volume, according to Tate & Lyle. Because SodaLo is made from salt, it has no bitter aftertaste or off-flavors, the company added. Tate & Lyle licensed Soda-Lo from Eminate Ltd., a subsidiary of The University of Nottingham in the United Kingdom, to commercialize Soda-Lo globally. Under the license agreement, Tate & Lyle will commercialize the SodaLo salt reduction technology on a global basis, which includes manufacturing, product development, sales and marketing. Tate & Lyle will promote Soda-Lo during SupplySide West Nov. 5-9 in Las Vegas and during Hi Europe Nov. 13-15 in Frankfurt, Germany. “As public health advocates continue to call for a reduction in salt intake worldwide, studies show that consumers associate products labeled as low-salt as having inferior taste,” said Andy Hoffman, director of health and wellness innovation at Tate & Lyle. “Having a salt reduction alternative that’s made from real salt and delivers on that taste expectation could be the first step toward breaking that link in people’s mind that a low-salt product is a bland one.” For more information, visit www.tateandlyle.com.

Ready-to-bake cupcake batters save time
Bake’n Joy Foods, Inc., North Andover, Mass., now offers 2.5-oz cupcake batters in its line of FreshBakes ready-to-bake batters. The cupcake batters come in

chocolate, yellow and red velvet. The batters already are mixed, measured and deposited into liners. Only baking and decorating is left to do. For more information, call (800) 666-4937, e-mail productinfo@bakenjoy.com or visit www.bakenjoy.com.

Protein powder increases bar shelf life
Milk Specialties Global, Eden Prairie, Minn., has introduced ProBar protein powder for high protein bars. It is an all dairy 90% protein matrix that has been shown to increase bar shelf life by reducing bar hardening from moisture migration. A clean taste and texture is maintained. Milk Specialties Global will promote ProBar during SupplySide West Nov. 5-9 in Las Vegas. For more information, e-mail fssales@milkspecialties.com or visit www.milkspecialtiesglobal.com.

Paper focuses on developing products for people with diabetes
Fortitech, Inc., Schenectady, N.Y., has a paper called “Strategic nutrition for diabetes” available at its www.fortitech.com web site. The paper focuses on how food and beverage companies may target products for people with diabetes. Fortitech provides custom nutrient premixes to manufacturers.
For information on submitting an item for Supplier Innovations, e-mail mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
Milling & Baking News October 30, 2012 / 41

Add seasonings to tortilla chips, crackers
Wixon Inc., St. Francis, Wis., has introduced seasonings that may be used with such grain-based foods items as tortilla chips and crackers. Chipotle and cumin may deliver a blend of nutty peppery flavors with some heat to tortilla chips. Roasted garlic may be combined with chipotle for use in cracker applications. Chipotle and jalapeño notes may be combined in a blend for cracker applications. For more information, call (414) 769-3000 or visit www.wixon.com.

bakingbusiness.com / world-grain.com



Supplier Innovations

http://www.bakenjoy.com http://www.milkspecialtiesglobal.com http://www.tateandlyle.com http://www.fortitech.com http://www.wixon.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - October 30, 2012

Table of Contents for the Digital Edition of Milling & Baking News - October 30, 2012