Milling & Baking News - February 19, 2013 - 57

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Coconut palm sugar enters
North American market
American Key Food Products, Closter, N.J., has
introduced Suchero brand organic coconut palm sugar to
the North American market and will serve as its principal
distributor. The sweetener, which has a glycemic index of
35, has been shown to work in specialty baked foods, energy
bars and beverages, and it also may be a tabletop sweetener.
“It is especially well-suited to today’s consumers who are

looking for high quality, all-natural, organic whole foods,”
said Mel Festejo, chief operating officer of American Key
Food Products. “Because it’s made from the sap of the
coconut palm, it has an unusually high level of nutrients,
which are retained through gentle, non-chemical processing.
“It has an appealing light brown color and mild, nutty
sweet taste, and is great for diabetics, so we expect that
product developers and consumers will see this as a better,
healthier sweetener alternative.”
Suchero’s sugar content is 78% to 89% sucrose. The
sweetener contains 16 amino acids as well as vitamins and
minerals.
For more information, call (877) 263-7539 or visit
www.akfponline.com.

Arla to build lactose
manufacturing plant
Arla Foods Ingredients plans to invest €120 million
in a new lactose manufacturing facility in Denmark. It
will have an annual capacity of 85,000 tonnes of lactose,
which will bring the company’s overall lactose volumes
to about 135,000 tonnes per year. Construction should
be completed by October 2014. The plant should be fully
operational in 2016.
Lactose is extracted industrially from whey. It is used
in baked foods as well as infant formulas, chocolate and
confectionery items.
“This investment sends a strong signal to the whey
ingredients market that we remain committed to
supplying high quality products to the global nutrition
and food industry,” said Henrik Andersen, chief executive
officer of Arla Foods Ingredients. “We have had a very
constructive dialogue with a number of leading customers
regarding their future demands for lactose quality, and
our new plant will deliver on these demands.”
For more information, visit www.arlafoodsingredients.com.

bakingbusiness.com / world-grain.com

Supplier Innovations

AMF to manufacture bun
and roll imprinters
Electronic Control Manufacturing Co. has entered
into an agreement to transfer manufacturing of highspeed bun and roll imprinters to AMF Bakery Systems,
Richmond, Va. Roy Bryan is an engineer and the owner
of Electric Control Manufacturing Co. He developed
standard imprinter designs for hamburger buns as well
as unique designs such as “soccer balls” to help sandwich
and burger makers that want their products to stand out.
“The dough imprinter technology that Roy brings to
AMF is a very logical extension of our product offering,”
said Bruce Campbell, vice-president of dough processing
technology for AMF. “For many years customers have
been buying dough imprinters and integrating them into
the existing AMF Pan-O-Mat or Accupan systems. Now
bun producers can get the dough imprinter straight from
AMF as an after-market kit upgrade or as an optional
feature on a new Accupan.”
For more information, visit www.amfbakery.com.

Thermo Fisher upgrades
X-ray system
Thermo Fisher Scientific Inc.,
Minneapolis, has upgraded its C400
X-ray system by implementing an
X-ray source with twice the power
of the original model, compact
sanitary drum motors and shorter
line configurations. The system is
designed for detecting metals and
other foreign objects in food.
The boost in the X-ray source
makes the system well-suited
for thicker, denser product and/
or higher speed production. The
drum is designed to improve safety
and performance, minimize maintenance requirements and
simplify sanitation.
For more information, visit www.thermoscientific.com/
productinspection.

Barry Callebaut sources
cocoa from Cameroon
Barry Callebaut presented its Cameroon origin cocoa
powder in January in Cologne, Germany, at ISM 2013, an
international sweets and biscuits fair. At the event Barry
Callebaut offered cakes made with the cocoa powder.
With a delicate hint of smokiness and cocoa notes as well
as a dark red color, it is the first Cameroon origin cocoa
powder on the market, according to Barry Callebaut.
For more information, visit www.barry-callebaut.com.

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 February 19, 2013 / 57

http://www.amfbakery.com http://www.akfponline.com http://www.thermoscientific.com/ http://www.barry-callebaut.com http://www.arlafoodsingredients.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - February 19, 2013

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