Milling & Baking News - August 30, 2016 - 57

Add egg white protein
to waffles
Rembrandt Foods, Spirit Lake, Iowa, has shown
that the addition of Rempro 8000, an egg white protein
ingredient, may help create strawberry waffles with 15
grams of protein per serving, including 7 grams of egg

protein. Besides being an excellent source of protein, the
waffle qualified as a good source of fiber and iron, and
it provided 20% of the daily recommended amount of
calcium.
For more information, visit www.rembrandtfoods.com.

Bellarise launches gluten
replacer, DATEM replacer
Bellarise, Pasadena, Calif., has introduced an
organic gluten replacer and a DATEM replacer for
industrial bakeries. Work at the company's research and
development facility in Pasadena allowed Bellarise to
bake strong bread that resists sinking without adding
either gluten or DATEM, an emulsifier that some
companies want to avoid in their "clean label" efforts.
Oregon Tilth, Corvalis, Ore., certified the gluten
replacer as organic.
"Our customers have seen between 50% and 60%
cost savings when choosing our new Bellarise organic
gluten replacer," said Walt Postelwait, president of Pak
Group, which established Bellarise in North America in
2012. "Add to that a usage rate that's just one-third of
the gluten needed to produce more voluminous breads
that won't sink or sag, and our Bellarise organic gluten
replacer presents a tremendous value, all while being
non-G.M.O., all-natural and organic."
The DATEM replacer was developed for bakeries
whose non-organic bread may sink during production or
whose doughs are vulnerable to moisture. The DATEM
replacer helps clean up labels and protects frozen dough
from condensation, Mr. Postelwait said. Its use extends
beyond the freezer.
"In customer trials, it also produced a tighter crumb
structure when compared to competitors' offerings," he
said. "Customer feedback has been very positive across the
board. Their breads are now stronger and more resistant
to sagging or sinking. After noting a significant increase in
demand for DATEM-free over the last six to nine months,
we see a bright future for our Bellarise DATEM Replacer."
For more information, visit www.bellarise.com.

bakingbusiness.com / world-grain.com

Supplier Innovations

Paper resists oil, grease
in microwave popcorn
Verso Corp., Memphis, Tenn., has introduced
GlazeArmor Micro, a bleached, uncoated machineglazed paper with oil and grease resistance (O.G.R.)
that is designed specifically for microwave popcorn bag
applications. It provides grease holdout for both inner
and outer ply layers of
the bags.
"Our GlazeArmor
Micro papers excel
in the critical areas
that matter most to
microwave popcorn
brands seeking high
performance O.G.R.
paper options -
quality, performance
and run-to-run
consistency," said
Mike Weinhold, senior
vice-president of sales,
marketing and product
development for Verso
Corp. "We deliver these
American-made papers
with the same level
of highly personalized customer service, experienced
technical resources and overall attention to detail that
customers have come to expect from Verso."
For more information, e-mail specialtypapers@versoco.com
or visit www.versoco.com/specialtypapers.

Virginia Dare launches
'refreshed'
brand
Virginia Dare, Brooklyn, N.Y., introduced a "refreshed
and evolved" brand at the Institute of Food Technologists'
annual meeting and food exposition in Chicago in July. A
new logo, web site and marketing and sales materials will
support the brand.
"Virginia Dare's combination of superior flavor
platforms with focused industry expertise makes us the
leading
partner
for
attaining
preferred
taste with strategic business value," said Howard Smith,
president of Virginia Dare. "While maintaining our
position as an established, expert partner, this brand
evolution will allow us to better communicate our broad
capabilities, innovative ideas and high quality."
Since 1923, Virginia Dare has sourced and processed
extracts through the product line newly designated as
the brand's Taste Foundations platform, which includes
premium vanilla, tea, coffee and cocoa extracts.
For more information, visit www.virginiadare.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.
Milling & Baking News XAugust 30, 2016 / 57

http://www.rembrandtfoods.com http://www.versoco.com/specialtypapers http://www.virginiadare.com http://www.bellarise.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - August 30, 2016

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