Milling & Baking News - January 17, 2017 - 49

Lesaffre buys yeast
extract business
Lesaffre, Marcq-en-Baroeul, France, has acquired
Sensient Technologies' Strasbourg, France-based yeast
extract food business and processing plant. Terms of the
transaction were not announced.
"This acquisition will strengthen our presence in the
growing
markets of
brewer 's and
baker 's yeast
extracts and
will provide a
solid addition
to the Lesaffre
range," said
Antoine Baule,
chief executive
officer of
Lesaffre. "We
are excited
about this growth in our business, which underlines our
commitment to meeting our customer needs."
The Strasbourg plant processes brewer 's yeast extracts
and yeast cell walls for the human savory and animal feed
industries, according to Lesaffre. The plant is located at the
Port Autonome de Strasbourg.
For more information, visit www.lesaffre.com.

Deposit batters for mini
muffins and cupcakes
The Hinds-Bock 40P-01 dual high speed mini products
depositing system accurately and cleanly deposits mini
muffin, mini brownie, mini cupcake and mini snack cake
batters, with or without particulates, at speeds up to
2,800 per minute.
The conveyor uses magnetic restraining flights to

locate the pans, and the depositors orbit to track the
continuously moving pans for clean batter targeting,
according to Hinds-Bock Corp., Bothell, Wash. Servo
motors drive the metering pistons, depositor orbit and
actuators for quiet operation.
For more information, call (877) 292-5715, e-mail
info@hinds-bock.com or visit www.hinds-bock.com.

bakingbusiness.com / world-grain.com

Supplier Innovations

Nine more Ingredion products gain
Non-GMO Project verification
Nine more ingredients from Ingredion, Inc.,
Westchester, Ill., have achieved Non-GMO Project
verified status, bringing the total number of such
Ingredion ingredients to 57.
The nine ingredients are Globe 10 DE maltodextrin
Non GMO IP, Globe 15 DE maltodextrin Non GMO IP,
Globe 18 DE maltodextrin Non GMO IP, Ultra-Crisp CS
corn starch, Novation Prima 340 instant functional native
starch, Novation Prima 350 instant functional native
starch, Novation Prima 300 functional native starch,
Novation Prima 600
functional native starch
and Novation Endura
0100 functional native
starch.
The Non-GMO Project,
Bellingham, Wash., offers
independent verification
for products made
according to best practices for avoidance of G.M.O.s.
"We are pleased to receive additional Non-GMO
Project verification, which adds another layer of trust
to Ingredion's long non-G.M.O. track record and broad
portfolio of ingredients," said Igor Playner, vicepresident of innovation and strategy for Ingredion,
Inc., North America. "As consumer demand for nonG.M.O. products continues to grow, manufacturers
can respond with products made from our Non-GMO
Project verified ingredient solutions that meet consumer
demand for clean and simple labels and deliver on
the sensory experience, including taste, texture and
sweetness, consumers expect, with the convenience and
performance manufacturers require."
For more information, call (866) 961-6285, e-mail
salessupport@ingredion.com or visit www.ingredion.us.

Brioche base targets vegans
Pak Group North America, Pasadena, Calif., through its
Bellarise brand, has developed a vegan 5% brioche base as
well as a 2% brioche improver for commercial bakers.
"Bellarise clean label 5%
brioche base delivers brioche
- a classic French recipe that
consumers seeking vegan
options have missed - to
an untapped market while
producing a delicious bread
that is simple, clean label
and all-natural," said Walt
Postelwait, president of Pak
Group. "Its oxidation and
softening systems are all
enzyme-based, and eggs were
replaced with natural emulsifiers. In the end, you get a
vegan and clean label brioche with the same buttery flavor
notes, closed crumb structure and texture we identify with
classic brioche."
For more information, visit www.bellarise.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 XJanuary 17, 2017 / 49

http://www.lesaffre.com http://www.ingredion.us http://www.bellarise.com http://www.hinds-bock.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - January 17, 2017

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