Milling & Baking News - November 24, 2015 - 48

Supplier Innovations X

Barry Callebaut launches
Horizons sustainable line
Barry Callebaut, Zurich, Switzerland, has introduced
the Horizons range of sustainable cocoa and chocolate
products. A premium charged for the products will be
channeled to the company's Cocoa Horizons Foundation,

Improving educational opportunities in cocoa-farming communities
is one aspect of Barry Callebaut's Cocoa Horizons Foundation.

which aims to improve the livelihood of cocoa farmers
and their communities.
The products will be sold to food manufacturers as
well as artisan and professional customers. They include
cocoa beans, cocoa nibs, cocoa liquor, cocoa butter, cocoa
powder and chocolate. The cocoa will be sourced from
Côte d'Ivoire, Ghana and Tanzania. Cocoa produced by
about 25,000 farmers will be sold as Barry Callebaut's
sustainable Horizons products.
"I am excited about the development of Horizons cocoa
and chocolate products, with the focus of supporting
our customers on their sustainability journey," said
Antoine de Saint-Affrique, chief executive officer of Barry
Callebaut. "We also expect to attract new customers for
these sustainable products, thereby scaling impact and
driving change in cocoa sustainability globally."
The Cocoa Horizons Foundation trains farmers in good
agricultural practices and supports them with materials
and financing solutions. The foundation also works with
rural communities to improve educational opportunities,
support child protection, empower women, and provide
safe water and basic health services.
For more information, visit www.barry-callebaut.com.

Dawn launches line of frostings
Dawn Food Products, Inc., Jackson, Mich., has
introduced a line of buttercream-style frostings for cake
decorators. The line features 15 premixed colors. The
frostings come ready to use in 8-lb pails for convenient
handling.
A vanilla flavor features Madagascar bourbon vanilla
extract and natural butter
flavor. A chocolate flavor
features chocolate fudge and
cocoa powder. The frostings
are formulated with no
partially hydrogenated oils.
For more information, call
(800) 248-1144 or visit
www.dawnfoods.com.

48 / November 24, 2015 XMilling & Baking News

Reduce egg white use
in angel food cake
Corbion Caravan, which has an office in Lenexa, Kas.,
has introduced Function Plus 250W, which is designed
specifically to replace up to 30% of egg whites in angel
food cakes.
"Function Plus 250W
allows Corbion Caravan
customers to sharply
reduce the amount
of egg whites used in
chemically leavened
angel food cake formulas
while maintaining the
taste and consistency
that defines a slice of
delicious angel food
cake," said Kathy
Sargent, manager, sweet
baked foods.
Function Plus 250W
joins Corbion Caravan's
Function Plus product
line. Angel food cakes
prepared with the ingredient maintain their volume,
structure, resilience and structure, Ms. Sargent said.
"Function Plus 250W is easy to handle and scale
and doesn't require reconstitution," Ms. Sargent said.
"Customers can use it to replace either powdered or liquid
egg whites, and no special equipment is required. It's a
drop-in replacement that helps our customers cope with
today's high prices."
For more information, visit www.corbion.com.

Probiotics, beta-glucan prove
effective in pasta
GanedenBC30 (Bacillus coagulans GBI-30, 6086) survived
in efficacious amounts through the manufacturing and
preparation of pasta in a study appearing in the September
issue of the Journal of Cereal Science.
Researchers from the University of Verona added
barley beta-glucan and GanedenBC30 to a pasta featuring
durum wheat flour rich in polyphenols. GanedenBC30
left characteristics of the pasta unaffected and displayed
survival in efficacious levels at both 5-minute and 7-minute
cook times. The pasta's nutritional profile featured a high
content of bound ferulic acid.
"This study is exciting, as it shows the distinctive
formulation capabilities of GanedenBC30 in an additional
product category that would be impossible for traditional
probiotics," said Mike Bush, senior vice-president of
Cleveland-based Ganeden. "This research not only continues
to build on our library of science supporting GanedenBC30,
but as a science driven company we are honored that the
Italian Ministry of Health continues to choose GanedenBC30
for their studies, a collaboration that dates back to 2007.
For more information, visit www.GanedenBC30.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.corbion.com http://www.barry-callebaut.com http://www.GanedenBC30.com http://www.dawnfoods.com http://www.bakingbusiness.com http://www.world-grain.com
Milling & Baking News - November 24, 2015

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