Baking&Snack - September 2011 - 91
INGREDIENT APP
91
▲ Because the aleurone layer rather than the clear seed coat contains its color, Crimson Red Corn carries a distinctive red into its flour.
SK FOOD INTERNATIONAL
Flour milled from crimson-colored corn contributes natural color to snacks, tortilla chips and breakfast cereals.
other Nature paints many of her plants with brilliant colors. Among the cereal grains, colored corn would seem to offer a natural way to give eye-catching hues to processed foods, particularly corn-based extruded snacks and ready-to-eat cereals. But in most cases, the seed coat carries these pigments. This coat, also called the pericarp, is removed during processing, and thus, the native color is lost. Crimson Red Corn, however, has a clear pericarp and secures its red color in its aleurone layer, the outermost layer of the starchy endosperm. SK Food International, Fargo, ND, partnered with the Northern Crops Institute’s technical team to study food applications for this colored corn. The company recently completed a pilot run with the crimson-
M
colored corn, resulting in new product applications that include cereal loops and puffs as well as extruded snacks. The red color came through intact, lending an attractive red to the finished products. “We knew our Crimson Red Corn presented many options for various product applications, so it was exciting to see the different finished products and end results,” said Jennifer Tesch, international marketing manager for SK Food. Because the color comes through in the finished foods, there’s no need to use color additives to achieve a visually appealing product. Formulating with Crimson Red Corn suits the “clean label” trend because the package’s ingredient legend need list only “crimson red corn” as a single ingredient.
“We are very pleased with how the red color of the corn came through in the finished products,” Ms. Tesch said. The company conducted the pilot run to provide customers with conceptual ideas to inspire their own products. Other applications include popped products and tortilla chips. Crimson Red Corn is available in 50-lb bags, 2,000-lb totes and bulk truckloads. SK Food International makes available additional information about Crimson Red Corn ingredients as well as identity-preserved, certified-organic and conventional non-GM edible dry beans, grains, seeds, soybeans, brans, germs, fibers, flours, meals, vinegars, sweeteners, rice products, split and dehulled soybeans, and instant powders and flakes at www.skfood.com. ◾ — Laurie Gorton
www.bakingbusiness.com
September 2011 / BAKING & SNACK
http://www.skfood.com
http://www.bakingbusiness.com
Baking&Snack - September 2011
Table of Contents for the Digital Edition of Baking&Snack - September 2011
Baking&Snack - September 2011
EDITORIAL - Bun-dle of Ideas
Contents
NEWSFRONT - Kraft’s big split indicative of larger trend
NEWSFRONT - FDA seeks comments on gluten-free labeling
NEWS IN BRIEF
NEWS - BEMA relocates to larger headquarters, expands off erings
NEWS - Open house features robotic demonstrations
NEWS - New online hub for Hostess
NEWS IN BRIEF
NEWS - Looking back at Sara Lee
NEWS - FDA launches food safety tools
NEWS - BCMA focuses on commodities and global markets
NEWS - Supermarket Guru launches iPhone app
NEWS - Sweet new book
NEWS - Correction
NEWS | PEOPLE
CONSTRUCTION REPORT - On the Road to Expansion
CONSTRUCTION REPORT - Greenfi eld vs. Brownfi eld
CONSTRUCTION REPORT - A Closer Look at the Numbers
CONSTRUCTION REPORT - Ohio in the Lead
CONSTRUCTION REPORT - Shearer’s Completes Phase Two at Millennium Plant
CONSTRUCTION REPORT - Pepperidge to Build Innovation Center
Engine of Innovation
Engine of Innovation - A Different Kind of Bakery
Engine of Innovation - Going for Sustainability
Engine of Innovation - Four in One
SCHOOL NUTRITION - Growing Pains
SCHOOL NUTRITION - The Case for Enriched Wheat
SCHOOL NUTRITION - Baking from Scratch
SCHOOL NUTRITION - Whole Grain Education
INDUSTRY INSIGHT - Small Leaps, BIG Gains
NEW ON THE SHELF
TOPPINGS - For the Eyes First
TOPPINGS - Protect and Support
TOPPINGS - Going for the Grain
CLEAN LABEL - Simplify
CLEAN LABEL - Taking it to the Shelves
CLEAN LABEL - 70 Years and Counting
INGREDIENT APP - Red Retained
INGREDIENT APP - Winning Choices
INGREDIENT NEWS
TOPPING SYSTEMS - Finishing Touches
TOPPING SYSTEMS - Sodium Under Assault
TOPPING SYSTEMS - Finishing Without Toppings
FOOD SAFETY Q&A - Minimizing Risks
FOOD SAFETY Q&A - Using vision systems to control the process
SITE SELECTION - Insight on Sites
ENERGY & ENVIRONMENT Q&A - a Pound of Cure
CASE STUDY - Flake & Bake
PRODUCTS & PACKAGING
CALENDAR OF EVENTS
PROCESS EXPO - The Learning Process
ALL THINGS BAKING - come Toegther
RECENT PATENTS
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT - Yeah, I Want Cheesy Poofs!
Baking&Snack - September 2011 - Baking&Snack - September 2011
Baking&Snack - September 2011 - 2
Baking&Snack - September 2011 - 3
Baking&Snack - September 2011 - 4
Baking&Snack - September 2011 - 5
Baking&Snack - September 2011 - 6
Baking&Snack - September 2011 - 7
Baking&Snack - September 2011 - 8
Baking&Snack - September 2011 - Contents
Baking&Snack - September 2011 - 10
Baking&Snack - September 2011 - 11
Baking&Snack - September 2011 - EDITORIAL - Bun-dle of Ideas
Baking&Snack - September 2011 - 13
Baking&Snack - September 2011 - NEWSFRONT - Kraft’s big split indicative of larger trend
Baking&Snack - September 2011 - NEWS IN BRIEF
Baking&Snack - September 2011 - NEWS - Open house features robotic demonstrations
Baking&Snack - September 2011 - 17
Baking&Snack - September 2011 - NEWS IN BRIEF
Baking&Snack - September 2011 - 19
Baking&Snack - September 2011 - NEWS - BCMA focuses on commodities and global markets
Baking&Snack - September 2011 - NEWS - Correction
Baking&Snack - September 2011 - NEWS | PEOPLE
Baking&Snack - September 2011 - 23
Baking&Snack - September 2011 - CONSTRUCTION REPORT - On the Road to Expansion
Baking&Snack - September 2011 - 25
Baking&Snack - September 2011 - 26
Baking&Snack - September 2011 - 27
Baking&Snack - September 2011 - 28
Baking&Snack - September 2011 - CONSTRUCTION REPORT - Greenfi eld vs. Brownfi eld
Baking&Snack - September 2011 - 30
Baking&Snack - September 2011 - 31
Baking&Snack - September 2011 - CONSTRUCTION REPORT - A Closer Look at the Numbers
Baking&Snack - September 2011 - CONSTRUCTION REPORT - Ohio in the Lead
Baking&Snack - September 2011 - CONSTRUCTION REPORT - Shearer’s Completes Phase Two at Millennium Plant
Baking&Snack - September 2011 - CONSTRUCTION REPORT - Pepperidge to Build Innovation Center
Baking&Snack - September 2011 - Engine of Innovation
Baking&Snack - September 2011 - 37
Baking&Snack - September 2011 - Engine of Innovation - A Different Kind of Bakery
Baking&Snack - September 2011 - 39
Baking&Snack - September 2011 - 40
Baking&Snack - September 2011 - 41
Baking&Snack - September 2011 - 42
Baking&Snack - September 2011 - 43
Baking&Snack - September 2011 - 44
Baking&Snack - September 2011 - 45
Baking&Snack - September 2011 - Engine of Innovation - Going for Sustainability
Baking&Snack - September 2011 - 47
Baking&Snack - September 2011 - Engine of Innovation - Four in One
Baking&Snack - September 2011 - 49
Baking&Snack - September 2011 - SCHOOL NUTRITION - Growing Pains
Baking&Snack - September 2011 - SCHOOL NUTRITION - The Case for Enriched Wheat
Baking&Snack - September 2011 - SCHOOL NUTRITION - Baking from Scratch
Baking&Snack - September 2011 - 53
Baking&Snack - September 2011 - 54
Baking&Snack - September 2011 - 55
Baking&Snack - September 2011 - SCHOOL NUTRITION - Whole Grain Education
Baking&Snack - September 2011 - 57
Baking&Snack - September 2011 - 58
Baking&Snack - September 2011 - 59
Baking&Snack - September 2011 - 60
Baking&Snack - September 2011 - 61
Baking&Snack - September 2011 - INDUSTRY INSIGHT - Small Leaps, BIG Gains
Baking&Snack - September 2011 - 63
Baking&Snack - September 2011 - NEW ON THE SHELF
Baking&Snack - September 2011 - 65
Baking&Snack - September 2011 - 66
Baking&Snack - September 2011 - 67
Baking&Snack - September 2011 - 68
Baking&Snack - September 2011 - TOPPINGS - For the Eyes First
Baking&Snack - September 2011 - TOPPINGS - Protect and Support
Baking&Snack - September 2011 - 71
Baking&Snack - September 2011 - TOPPINGS - Going for the Grain
Baking&Snack - September 2011 - 73
Baking&Snack - September 2011 - 74
Baking&Snack - September 2011 - 75
Baking&Snack - September 2011 - 76
Baking&Snack - September 2011 - 77
Baking&Snack - September 2011 - 78
Baking&Snack - September 2011 - 79
Baking&Snack - September 2011 - 80
Baking&Snack - September 2011 - CLEAN LABEL - Simplify
Baking&Snack - September 2011 - 82
Baking&Snack - September 2011 - 83
Baking&Snack - September 2011 - 84
Baking&Snack - September 2011 - 85
Baking&Snack - September 2011 - CLEAN LABEL - Taking it to the Shelves
Baking&Snack - September 2011 - 87
Baking&Snack - September 2011 - CLEAN LABEL - 70 Years and Counting
Baking&Snack - September 2011 - 89
Baking&Snack - September 2011 - 90
Baking&Snack - September 2011 - INGREDIENT APP - Red Retained
Baking&Snack - September 2011 - INGREDIENT APP - Winning Choices
Baking&Snack - September 2011 - 93
Baking&Snack - September 2011 - 94
Baking&Snack - September 2011 - INGREDIENT NEWS
Baking&Snack - September 2011 - 96
Baking&Snack - September 2011 - 97
Baking&Snack - September 2011 - 98
Baking&Snack - September 2011 - TOPPING SYSTEMS - Finishing Touches
Baking&Snack - September 2011 - 100
Baking&Snack - September 2011 - 101
Baking&Snack - September 2011 - 102
Baking&Snack - September 2011 - 103
Baking&Snack - September 2011 - TOPPING SYSTEMS - Sodium Under Assault
Baking&Snack - September 2011 - 105
Baking&Snack - September 2011 - TOPPING SYSTEMS - Finishing Without Toppings
Baking&Snack - September 2011 - 107
Baking&Snack - September 2011 - 108
Baking&Snack - September 2011 - FOOD SAFETY Q&A - Minimizing Risks
Baking&Snack - September 2011 - FOOD SAFETY Q&A - Using vision systems to control the process
Baking&Snack - September 2011 - 111
Baking&Snack - September 2011 - 112
Baking&Snack - September 2011 - 113
Baking&Snack - September 2011 - 114
Baking&Snack - September 2011 - 115
Baking&Snack - September 2011 - 116
Baking&Snack - September 2011 - 117
Baking&Snack - September 2011 - 118
Baking&Snack - September 2011 - SITE SELECTION - Insight on Sites
Baking&Snack - September 2011 - 120
Baking&Snack - September 2011 - 121
Baking&Snack - September 2011 - 122
Baking&Snack - September 2011 - ENERGY & ENVIRONMENT Q&A - a Pound of Cure
Baking&Snack - September 2011 - 124
Baking&Snack - September 2011 - 125
Baking&Snack - September 2011 - 126
Baking&Snack - September 2011 - 127
Baking&Snack - September 2011 - 128
Baking&Snack - September 2011 - CASE STUDY - Flake & Bake
Baking&Snack - September 2011 - 130
Baking&Snack - September 2011 - 131
Baking&Snack - September 2011 - 132
Baking&Snack - September 2011 - PRODUCTS & PACKAGING
Baking&Snack - September 2011 - 134
Baking&Snack - September 2011 - 135
Baking&Snack - September 2011 - 136
Baking&Snack - September 2011 - 137
Baking&Snack - September 2011 - CALENDAR OF EVENTS
Baking&Snack - September 2011 - PROCESS EXPO - The Learning Process
Baking&Snack - September 2011 - ALL THINGS BAKING - come Toegther
Baking&Snack - September 2011 - 141
Baking&Snack - September 2011 - 142
Baking&Snack - September 2011 - RECENT PATENTS
Baking&Snack - September 2011 - 144
Baking&Snack - September 2011 - 145
Baking&Snack - September 2011 - MARKETPLACE
Baking&Snack - September 2011 - 147
Baking&Snack - September 2011 - 148
Baking&Snack - September 2011 - 149
Baking&Snack - September 2011 - 150
Baking&Snack - September 2011 - 151
Baking&Snack - September 2011 - 152
Baking&Snack - September 2011 - AD INDEX
Baking&Snack - September 2011 - NEW PRODUCT SPOTLIGHT - Yeah, I Want Cheesy Poofs!
Baking&Snack - September 2011 - 155
Baking&Snack - September 2011 - 156
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