Milling & Baking News - October 27, 2015 - 36

Supplier Innovations X

AB Mauri launches organic
line of ingredients
AB Mauri, a global supplier of yeast and bakery
ingredients, now offers an organic line of doughstrengthening and extended shelf life
systems.
The AB Mauri Bakery Ingredients Wilsonville plant in
Portland, Ore., will make the organic products. The plant
follows cleaning, production and storage guidelines to
ensure the finished organic goods comply with all the
organic certification requirements of Quality Assurance
International (QAI), San Diego.
AB Mauri dough strengtheners and softeners that
have received organic certification and are recognized as
organic in the United States and Canada include:
*ICS 34-0 - An enzyme-based oxidant system for
strength and tolerance in bread, buns and rolls. It
contains ascorbic acid.
*ICS 36-0 - An enzyme-based oxidant system for
strength and tolerance in bread, buns and rolls. It
contains organic acerola cherry powder.
*ICS 37-0 - An enzyme-based oxidant system for
maximum strength and tolerance in bread, buns and
rolls. It is ideal for bread with high grain or seed use. It
contains ascorbic acid.
*Softase 701-0 - An enzyme-based, extended shelf life
system for bread, buns and rolls. It is ideal for products
requiring a soft, resilient crumb.
*Softase 704-0 - An enzyme-based, extended shelf
life system for yeast-raised products with low finished
moisture. It is ideal for products requiring a moist, soft
crumb.
*Fermentase WM 200-0 - An enzyme-based, doughconditioning system for water management. It reduces
water absorption in cracker and bread dough, and it is
ideal for croutons.
For more information, call (800) 772-3971 or visit
www.abmna.com.

BASF switching around
sterols production
BASF, Florham Park, N.J., plans to close its sterols
production site in Pasadena, Texas, by the end of the
year, a move that will affect about 40 positions. The
Pasadena site is far from key raw material sources
and does not allow BASF to remain competitive in the
marketplace, according to the company.
BASF will continue to manufacture sterols without
interruption at other sites in Europe and the United
States. BASF will increase sterol extraction capacity at
its site in Boussens, France.
The Pasadena site manufactures wood and vegetable
sterols, which are used in dietary supplements and
as functional ingredients in food products to reduce
cholesterol.
For more information, visit www.basf.us.
For information on submitting an item for
Supplier Innovations, e-mail mbnprods@sosland.com or
contact Jeff Gelski at 816-756-1000, ext. 867.
36 / October 27, 2015 XMilling & Baking News

Levels of sweeter steviol
glycosides rise in stevia leaf
GLG Life Tech, Vancouver, B.C., has developed stevia
seedlings with higher levels of Reb M and Reb D, two of
the sweeter-tasting steviol glycosides in the stevia leaf.
Conventional stevia leaves have had Reb
D concentrations of about 0.3% of dry leaf
weight, or 2.5% of total steviol glycosides,
and Reb M concentrations of less than 0.1%
of dry leaf weight, or less than 1% of total
steviol glycosides, according to GLG Life Tech.
New Reb D seedlings from GLG Life Tech are
about 1.26% of dry leaf weight, or 9.4% of total
steviol glycosides, and new Reb M seedlings from GLG
are about 0.53% of dry leaf weight, or 4% of total steviol
glycosides.
The increase in Reb D represents a milestone in
developing a commercially viable seedling with high Reb
D and Reb M content, according to GLG Life Tech.
"This Reb D/Reb M seedling breakthrough is truly
important to the stevia industry as the flavor profile of Reb
D and Reb M has been shown to have a vastly superior
profile to Reb A, showing a flavor profile closer to that
of sucrose," GLG Life Tech said. "GLG sensory tests
found Reb D to have a noticeable absence of astringency,
aftertaste and licorice flavor. Reb M sensory tests were
found to be even better and very close to sucrose."
For more information, visit www.glglifetech.com.

SubHerb launches chili pepper,
two product lines
SupHerb Farms, Turlock, Calif., has introduced an aji
Amarillo chili pepper either diced or pureed as well as two
new product lines, one featuring non-acidified purees and
the other organic I.Q.F. herbs.
Aji Amarillo chili peppers, indigenous to Peru, feature a
fruity flavor with medium, mellow heat. They mature to a
deep orange color.
"These two new product
formats, diced and pureed,
expand how this popular
pepper will be used in
applications," said Scott
Adair, executive chef of
SupHerb Farms. "Our
attention to detail and
processing allows us to
capture the vibrant flavor,
spiciness and color of aji Amarillo chili peppers."
The non-acidified purees will make up the new Pure line
from SupHerb Farms. Garlic, roasted garlic, ginger and
lemon grass will be available.
The organic I.Q.F. (individually quick frozen) herbs
will feature cilantro, basil and parsley. The organic line
will have the same flavor and functional characteristics as
the company's original line of I.Q.F. herbs, according to
SupHerb Farms.
For more information, call (800) 787-4372 or visit
www.SupHerbFarms.com.
bakingbusiness.com / world-grain.com

http://www.glglifetech.com http://www.abmna.com http://www.basf.us http://www.SupHerbFarms.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - October 27, 2015

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