Milling & Baking News - February 4, 2014 - 32

Supplier Innovations 

European panel approves use of
baker's yeast with vitamin D
Baker 's yeast with vitamin D, already approved for
use in the United States, soon will be available in Europe.
The European Food Safety Authority's Panel on Dietetic
Products, Nutrition and Allergies has found no safety
concerns for baker 's yeast treated with UV irradiation to
induce the conversion of ergosterol to vitamin D2.
Lallemand, Inc., Montreal, applied for the safety ruling.
The company said it intends to use the food ingredient as an
alternative source of vitamin D for food supplements and for
fortification of yeast-leavened bread, rolls and fine pastry at
maximum concentrations of 5 micrograms of vitamin D2 per
100 grams of the food products.
The E.F.S.A. panel pointed out the ingredient's source
(Saccharomyces cerevisiae) has a long history of safe food use.
Lallemand expects the baker 's yeast with vitamin D to be
available in Europe at the end of the second quarter.
"Since many Europeans are not meeting their needs for
vitamin D and new dietary sources are needed, E.F.S.A.'s
validation gives the baking industry a golden opportunity
to offer a solution to this problem," said Jean Chagnon, chief
executive officer and president of Lallemand. "Lallemand's
baker 's yeasts are a vegetarian and natural source of vitamin
D, enabling bakers to easily enhance the vitamin D content
of their breads and other baked goods."
The U.S. Food and Drug Administration ruled on baker 's
yeast with vitamin D2 in an Aug. 29, 2012, Federal Register
notice. The F.D.A. amended the food additive regulations
to provide for the safe use of vitamin D2 baker 's yeast
as a source of vitamin D2 and as a leavening agent in
yeast-leavened baked products at levels not to exceed 400
International Units (I.U.s) of vitamin D2 per 100 grams in
the finished food.
For more information, visit www.lallemand.com.

Flavor combinations, traceability
rank as key chocolate trends
Unconventional flavor combinations, traceability of
ingredients and simple pleasures are some trends in
the area of cocoa and chocolate applications, according
to a recent webinar from Cargill's cocoa and chocolate
business. Rens de Haan,
marketing and communications
director for Cargill Cocoa
& Chocolate, and Lu Ann
Williams, head of research at
Innova Market Insights, copresented the webinar.
New hybrid product
concepts, featuring unconventional flavor combinations
like sweet and savory, are making product categories less
distinct and presenting new opportunities and challenges
for manufacturers, according to the webinar.
For another trend, companies that are able to
demonstrate traceability of ingredients may have an
advantage in winning consumer confidence. Finally, the
rise in home cooking and demand for simple food and
value are creating opportunities.
For more information, visit www.cargill.com/food/
cocoachocolate.
32 / February 4, 2014 Milling & Baking News

Examine effects of enzymes
on noodle production
Companies may verify the possible effects of enzymes and
other additives on noodle products before the start of
commercial production thanks to a new pilot plant in
Ahrensburg, Germany, according to Mühlenchemie
GmbH & Co. KG. Mühlenchemie's pilot plant simulates
the industrial
production
process.
Manufacturers
need to take
numerous
parameters
into account
to enhance the
quality of pasta
made from
hard wheat
or soft wheat
or mixtures
of the two,
according to
Mühlenchemie.
For example, the
specific use of
enzyme systems,
ingredients or
additives may
improve the bite
of the products,
reduce their stickiness, cooking losses and breakage, or
adjust the color of the pasta. In the new pilot plant, pasta
manufacturers may optimize their products and test their
individual enzyme systems together with the company's
application experts.
"We shall be able to simulate practically any process
anywhere in the world and use the results to make
individual recommendations for each application,"
said Lennart Kutschinski, managing director for
Mühlenchemie.
For more information, visit www.muehlenchemie.de/English.

Black soybeans are
non-bioengineered
SK Food International, Fargo,
N.D., offers non-bioengineered
and certified organic black
soybeans. The company supplies
black soybeans in whole bean
form as well as raw flour and
precooked powder and flakes.
Potential applications include
snack foods as well as soups,
chili, salads and side dishes.
For more information, e-mail
skfood@skfood.com or visit www.skfood.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.

bakingbusiness.com / world-grain.com
http://www.lallemand.com http://www.muehlenchemie.de/english http://www.skfood.com http://www.cargill.com/food/cocoachocolate http://www.bakingbusiness.com http://www.world-grain.com
Milling & Baking News - February 4, 2014

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