Milling & Baking News - September 30, 2014 - 32

Supplier Innovations 

Study: Almonds are good
for your heart
A recent study published in the British Journal of Nutrition
found that participants who ate almonds as part of a diet
significantly improved certain factors associated with heart
disease. For roughly every 30-gram increase of almonds
consumed daily during
the study, participants'
estimated 10-year coronary
heart disease risk score was
reduced by 3.5%. The 27
participants with elevated
L.D.L. cholesterol took
part in the randomized,
controlled clinical study at
the University of Toronto.
Each day for four weeks,
researchers gave one group
50 to 100 grams of almonds,
a control group 100 to 200
grams of muffins, and a
third group 25 to 50 grams
of almonds and 50 to 100
grams of muffins. Each participant completed all three
treatments.
The primary difference between the muffin and almond
compositions is that the muffins had greater levels of
carbohydrates, while the almonds had greater levels of
monounsaturated fat.
The results of the study showed that eating almonds as
part of a heart healthy diet had favorable effects on serum
fatty acid profiles, which were associated with reduced risk
of coronary heart disease.
For more information on the Almond Board of California
or almonds, visit www.Almonds.com.

Research shows soluble corn fiber
may boost calcium absorption

New research published in the British Journal of
Nutrition showed soluble corn fiber (S.C.F.) may increase
the amount of beneficial bacteria present in the gut and
enhance calcium absorption in adolescents while also
boosting fiber intake.
In a controlled study, male and female adolescents who
consumed 12 grams per day of fiber from S.C.F. showed
greater calcium absorption than the control of no S.C.F.
consumption (12% increase).
"A decrease in milk consumption among adolescents
has led to an increase in deficiency of calcium in the
diet, leaving researchers with a particular interest in
finding functional foods that can help increase calcium
absorption," said Connie Weaver, Ph.D., Purdue
University and lead researcher of the study. "Dietary
factors that enhance bone density and bone mineral
content have the potential to contribute to reduced risk of
bone fracture later in life."
For more information, visit www.tateandlyle.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.
32 / September 30, 2014 Milling & Baking News

Tate & Lyle opens polydextrose
dietary fiber facility
Tate & Lyle P.L.C., London, has expanded its
polydextrose facilities with the opening of its third
polydextrose dietary fiber manufacturing facility in
Nantong, Jiangsu Province, China. Tate & Lyle announced
it had acquired the business and assets of Winway
Biotechnology Nantong Co. Ltd on March 13 of this year.
The facility in China adds to its existing lines in The
Netherlands and the United States.
"The acquisition of Winway and the establishment of a
polydextrose manufacturing facility in China provides Tate
& Lyle with an excellent platform from which to accelerate
the growth of its specialty fibers business in Asia Pacific
and to expand its health and wellness offering globally,"
said Leo Liu, general manager of Greater China for Tate &
Lyle's specialty food ingredients business.
For more information, visit www.tateandlyle.com.

DSM expresses confidence in
future of omega-3 market
DSM, Heerlen, The Netherlands, has decided to invest
$30 million in its omega-3 fatty acid production facility
in Nova Scotia, demonstrating confidence in the future of
this market. Building upon its earlier investments in the
nutritional lipids categories of the acquisition of Ocean
Nutrition Canada and Martek Biosciences Corp., DSM
will invest at least $30 million to upgrade and expand its
facilities in Nova Scotia. DSM acquired Ocean Nutrition in
2012 and has become one of Nova Scotia's largest employers.
For more information, visit www.dsm.com/human-nutrition.

Beneo discovers method to increase
shelf life of donuts
Through technical trials to improve the shelf life and
quality of donuts, Beneo, Mannheim, Germany, found
that with the partial replacement of sucrose with Beneo's
functional carbohydrate Palatinose in glazings or icings,
shelf life and overall product quality are significantly
improved. The improvement occurs
from the carbohydrate's ability to
control water activity and moisture
migration, while avoiding stickiness
due to its low hygroscopicity.
"Sugar-based donut glazings
traditionally have a lower aw value
(water activity) than the donut," said
Katja Reichenbach, product manager
Palatinose at Beneo. "This leads to
increased water migration from the donut to its glaze,
resulting in the donut drying out very quickly. However,
Beneo trialed the partial replacement of sucrose with
Palatinose in glazings and icings and the results showed
that water activity was brought under control in the glaze,
keeping the donuts moist for longer."
For more information visit www.beneo.com.

bakingbusiness.com / world-grain.com
http://www.tateandlyle.com http://www.Almonds.com http://www.dsm.com/human-nutrition http://www.tateandlyle.com http://www.beneo.com http://www.bakingbusiness.com http://www.world-grain.com
Milling & Baking News - September 30, 2014

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