Milling & Baking News - July 22, 2014 - 48

Supplier Innovations 

Sternchemie adds to
sunflower lecithin
portfolio
LeciStar S 200 and LeciStar S 300, two new sunflower
lecithins, are equivalent to identity-preserved soy lecithin
in color and flavor, according to
Sternchemie, Hamburg, Germany.
Both sunflower lecithins are
suitable for products that are
sensitive in terms of odor and
taste, like white chocolate and milk
powder. LeciStar S 200 has a light
color and a mild, slightly nutty
sunflower taste. LeciStar S 300 is
light in color and has an almost
neutral smell and flavor.
Demand for sunflower lecithin
as an alternative to identitypreserved soy lecithin has grown
as the increasing amount of
bioengineered soybeans has
created uncertainty in supplies of
identity-preserved soy lecithin, according to Sternchemie.
Unlike soy lecithin, raw lecithin from sunflower seeds
contains other substances that may affect quality, according
to Sternchemie. The company has used a process to refine
the raw lecithin to a greater degree than is standard.
For more information, visit www.sternchemie.de.

Company in Portugal
offers microalgae
ingredient
Allma, Leiria, Portugal, now makes
sun-grown chlorella powder, a microalgae
ingredient, for use in food, beverages and
dietary supplements. The powder contains
phytonutrients, proteins, vitamins and minerals.
The ingredient's production process involves photobioreactors, which are food grade production systems
that are exposed to sunlight to encourage photosynthesis,
which mimics the growth of microalgae as it occurs in
nature. A spray-drying technology converts the chlorella
into a powder that may be used in such applications as
beverages, yogurt, ice cream, cookies, snacks and dietary
supplements.
Allma's chlorella is of the species Chlorella vulgaris,
which is self-affirmed Generally Recognized As Safe
(GRAS), according to the company.
"The market for microalgae ingredients is very
buoyant, but most of what is available today is sold
as a commodity with very little focus on quality," said
João Navalho, director of Allma. "Our chlorella breaks
the mold in the sense that while it is produced in the
high volumes the industry requires, it is grown to be far
superior in terms of nutrient content and purity."
For more information, visit www.allma.com.
48 / July 22, 2014 Milling & Baking News

Starch system replaces fat
Penford Food Ingredients, Centennial, Colo., has
introduced PenNovo FR, a non-bioengineered, potatobased starch system that has been shown to replace
up to 50% of solid fat in certain applications. Potential
applications include baked foods, confectionery bases
and fillings, dairy-based desserts, frostings, sauces and
spreads.
Other functional benefits of PenNovo FR are a bland
taste, a creamy texture, maintaining cell structure,
maintaining volume and gluten-free.
For more information, visit www.penfordfoods.com.

Rice bran ingredients feature
protein, fiber
Nutraceutical Innovations, Inc., Fayetteville, Ark.,
now offers NutraBran solubles and NutraBran fiber
ingredients, which contain rice bran and are plant-based
protein and bulking/
fiber ingredients for
the food industry.
Potential applications
include baked
foods, meat, cereal,
smoothies and
snacks.
The soluble
ingredient is 25%
protein and also
contains potassium,
calcium and folic
acid. The fiber
ingredient contains
calcium, magnesium
and phosphorus. Both ingredients are gluten-free.
For more information, call (479) 571-2592 or e-mail
info@nutraceutical-innovations.com.

Merger creates supplier to
baking industry
A merger agreement involving Eurogerm USA,
Cambridge, Mass., and ProBlend Ingredients, Chicago,
will create ProBlend-Eurogerm L.L.C., a Chicago-based
company that will supply the baking and food service
industries in North America. ProBlend Ingredients, Inc.
and Eurogerm SA, based in France, jointly will own
ProBlend-Eurogerm, L.L.C.
ProBlend Ingredients manufactures wholesale bakery
ingredients along with breadings, batters and other
ingredients for the food service industry. Eurogerm USA, a
subsidiary of Eurogerm, has experience in bakery research
and development along with baking ingredients.
For more information, e-mail info@problendingredients.
com or visit www.eurogerm_usa.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.penfordfoods.com http://www.sternchemie.de http://www.eurogerm-usa.com http://www.allma.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - July 22, 2014

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