Milling & Baking News - September 15, 2015 - 56

Supplier Innovations X

Bell launches line of
Asian-inspired flavors
Bell Flavors and Fragrances, Northbrook, Ill., has
developed a line of Asian-inspired flavors that may be
hot, spicy, tangy or sweet. The flavors originate from a
variety of countries, including China, India, Indonesia,
Japan, Korea, Malaysia, the Philippines, Thailand and
Vietnam.
"Our new Asian flavor line can infuse intriguing flavor
profiles into your latest product offerings," said Chris
Warsow, executive chef for Bell Flavors and Fragrances.
"They offer true profiles
of authentic ingredients
that consumers are
craving in snacks,
condiments and sauces."
The company listed
several flavors as
examples. Green tea
has a green and earthy
flavor and may be used
in baked foods and
energy bars as well as in
ice cream, chocolate and
lattes. Coconut milk features a subtly sweet and tropical
flavor with a rich creamy mouthfeel. It may add character
to puddings and cakes and depth and slight tropical
notes to stews and soups.
For more information, visit www.bellff.com.

Baking powder has no phosphates,
aluminum compounds
Clabber Girl Corp., Terre Haute, Ind., has introduced
Clabber Girl PHOS-Free baking powder, which is free
from both phosphates and aluminum compounds. The
ingredient was developed as an ingredient exchange
for food manufacturers and commercial bakers
concerned with meeting consumer demand for products
made from ingredients that do not contain artificial
preservatives, sweeteners, colors and flavors.
"With the increase in consumer awareness around
ingredients, as well as changes to labeling regulations,
we understand our industrial customers are working
hard to provide transparency," said Gary Morris,
president and chief operating officer at Clabber Girl
Corp. "At Clabber Girl, we focus on offering quality
ingredients and industrial solutions that meet these
needs, and our PHOS-Free product is another example
of our commitment to innovation."
PHOS-Free offers cost-savings benefits as well.
"Because it contains more active ingredients, double
the amount in traditional baking powder formulas,
PHOS-Free allows you to use half the amount, which
can result in overall cost savings for the manufacturer,"
said Nita Livvix, director of R.&D. at Clabber Girl Corp.
"It also has shown to reduce the sodium contributed
from baking powder, up to 45%."
Potential applications include cakes, muffins,
pancakes, batters and breadings, and shelf-ready baked
foods.
For more information, visit www.clabbergirl.com.

56 / Septmber 15, 2015 XMilling & Baking News

Add protein, calcium
to snack cakes
Arla Foods Ingredients, Viby, Denmark, has developed
a snack cake system that may be used to create products
containing up to 10% whey protein and 200 mg of calcium
in a 21-gram serving while having 100 calories. For a costsavings aspect, the recipe is free of eggs.
"Most snacks are designed to satisfy a hunger craving
rather than provide essential nutrients, which means
people who snack in place of a traditional meal could be
leaving a gap in their diet,"
said John Kjaer, global sales
manager for bakery at Arla
Foods Ingredients. "Our snack
cake solution represents an
example of a product that can
help address this. It meets all
the usual criteria for a great
snack. It's convenient and indulgent, but, in addition, it
delivers important nutrients, ensuring it is on-trend and
attractive to modern consumers."
The snack cake system in particular may appeal to the
demographic groups of children and millennials, according
to Arla Foods Ingredients.
"Millennials and parents of young children are two
groups for whom 'snackification' is becoming more
and more relevant, but they also tend to be very health
conscious and prefer to choose snacks they consider to be
'guilt-free,'" Mr. Kjaer said. "By offering these demanding
consumers cake snacking products that deliver all the
qualities they are seeking - taste, convenience and
nutrition - bakery companies can turn the 'snackification'
trend into a major commercial success."
For more information, visit www.arlafoodsingredients.com.

Web site offers insight on fiber
Tate & Lyle, London, has launched a web site dedicated to
fiber fortification at www.tateandlylefibres.com. It features

nutritional information, consumer research and application
insights. The web site provides details on Tate & Lyle's fiber
portfolio, including Promitor soluble fiber, PromOat betaglucan and Sta-Lite polydextrose.
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.bellff.com http://www.arlafoodsingredients.com http://www.tateandlylefibres.com http://www.clabbergirl.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - September 15, 2015

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