Baking&Snack - February 2012 - 124

innovations
Zero-calorie fruit extract sweetener
Natural sweetness, clean taste, zero calories, fruit source — these characteristics make Purefruit Monk Fruit Extract from Tate & Lyle attractive to consumers seeking foods made with simple, natural ingredients. For centuries, monk fruit sweetened foods consumed in its native Southeast Asia. Also known as luo han guo (Siraitia grosvenorii), monk fruit got its name from the Buddhist monks who cultivated the vines on which the small melons grow. After harvest, the fruit pulp goes through a natural extraction process by steeping in hot water to release a calorie-free compound roughly 200 times sweeter than cane sugar. These components, called mogrosides, occur at about 1% of the whole fruit. The final spray-dried product is a concentrated ingredient, readily soluble, process- and shelf-stable, and halal- and kosher-certified. Purefruit Monk Fruit Extract is available to food manufacturers through Tate & Lyle’s exclusive 5-year partnership with New Zealand-based BioVittoria Ltd., the world’s largest producer and processor of monk fruit. Using proprietary natural methods, Tate & Lyle’s research team refined and improved the taste of the extracts for general use in food products. Bakery items such as pie and pastry fillings benefit from Purefruit’s high level of sweetness. The company recently demonstrated a mango cream pie that used the new sweetener to cut sugar content by 30%. Other applications include cereal, confectionery, beverages and dairy. BioVittoria received a “no questions” letter in January 2010 from FDA, thus allowing the company’s notification of generally recognized as safe (GRAS) status for monk fruit extract. Foods made with Purefruit can claim “sweetened with fruit extract” on product labels.

(800) 526-5728 • www.tateandlyle.com

Cleaner label frying
Trancendim oil for donut frying from Caravan Ingredients, a new application under the Trancendim line of high diglycerides, delivers a clean mouthfeel and nutritional characteristics superior to many commonly used alternatives. By frying donuts in this oil, the package’s Nutrition Facts panel can show 0 g trans fat and a reduction in saturated fat. Also, use of the oil eliminates the listing of hydrogenation in the ingredient declaration. Such benefits give donuts a cleaner label, which many consumers seek, while maintaining the desired flavor profile. (800) 669-4092 • www.caravaningredients.com

Egg replacement ingredients
Bakers facing rising egg prices and difficult supply conditions can benefit from Nutrilac egg replacers developed by Arla Foods Ingredients. Made from fractionated whey proteins, these ingredients perform just like eggs in many bakery applications, fit clean-label needs and enable egg-free formulations. They are lower in calories, saturated fat and cholesterol than eggs and have a longer shelf life — up to 18 months. (980) 604-8551 • www.arlafoodsingredients.com

Pre-gel tapioca starch Gluten-free specialty mix
Watson, Inc. introduces gluteNONE Specialty Mix for production of moist gluten-free muffins with the appeal of regular muffins. The line of mixes adapts to a wide range of muffin styles. These complete mixes require only the addition of oil and water. The company can assist with formulation advice and offers various mold inhibitors to extend shelf life. (800) 388-3481 • www.watson-inc.com Ciranda developed a certified-organic, pre-gelatinized tapioca starch for making gluten-free foods. The cold-water-swelling ingredient’s neutral flavor complements its ability to stabilize and thicken formulations without cooking. It provides a healthful and reliable means to achieve proper rise, elasticity and texture in baked foods and desserts. Applications also include gluten-free breads, mixes, cookies, instant sauces, puddings and frozen desserts. The starch maintains excellent freeze/thaw stability and has a low level of syneresis. (713) 386-1737 • www.ciranda.com

124

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http://www.tateandlyle.com http://www.arlafoodsingredients.com http://www.caravaningredients.com http://www.watson-inc.com http://www.ciranda.com http://www.bakingandsnack.com

Baking&Snack - February 2012

Table of Contents for the Digital Edition of Baking&Snack - February 2012

Baking&Snack - February 2012
Table of Contents
Table of Contents
Editorial - Fresh start to 2012
Newsfront - Canada Bread sets ambitious goals in 2012
Newsfront - Hostess Brands files for bankruptcy again
In Brief
News - ASB selects four to 2012 Hall of Fame
News - Kraft to reduce workforce as part of realignment
News - GMA director to lead new food safety alliance
In Brief
News - Whole Grains Summit aims at whole world
News - FTRAC convenes with ARS in Boston
In Brief
Correction and Clarification
People
In Memoriam
Right on Track
Back on Track
Industry Insight - Managing Valued Assets
Going Lean, Cutting Waste
Breakfast Trends - Keeping Breakfast in Balance
Botanicals - Extracts with Benefits
Probiotics - Working with Probiotics
Ingredient App - Vanilla Upgraded
Regulatory Q&A - Better Safe than Sorry
Oven Technology - Ability with Agility
Pan Management - Automating Pan Handling
In Recovery Mode
From Pan to Hearth
Food Safety Q&A
ABA FTRAC Q&A
Course Preview - Getting Ahead of the Learning Curve
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight - Superfruits to the Rescue
Baking&Snack - February 2012 - Baking&Snack - February 2012
Baking&Snack - February 2012 - 2
Baking&Snack - February 2012 - 3
Baking&Snack - February 2012 - 4
Baking&Snack - February 2012 - 5
Baking&Snack - February 2012 - 6
Baking&Snack - February 2012 - 7
Baking&Snack - February 2012 - 8
Baking&Snack - February 2012 - Table of Contents
Baking&Snack - February 2012 - 10
Baking&Snack - February 2012 - Table of Contents
Baking&Snack - February 2012 - Editorial - Fresh start to 2012
Baking&Snack - February 2012 - 13
Baking&Snack - February 2012 - 14
Baking&Snack - February 2012 - 15
Baking&Snack - February 2012 - Newsfront - Canada Bread sets ambitious goals in 2012
Baking&Snack - February 2012 - In Brief
Baking&Snack - February 2012 - News - ASB selects four to 2012 Hall of Fame
Baking&Snack - February 2012 - 19
Baking&Snack - February 2012 - In Brief
Baking&Snack - February 2012 - 21
Baking&Snack - February 2012 - Correction and Clarification
Baking&Snack - February 2012 - In Memoriam
Baking&Snack - February 2012 - Right on Track
Baking&Snack - February 2012 - 25
Baking&Snack - February 2012 - 26
Baking&Snack - February 2012 - 27
Baking&Snack - February 2012 - 28
Baking&Snack - February 2012 - 29
Baking&Snack - February 2012 - 30
Baking&Snack - February 2012 - 31
Baking&Snack - February 2012 - 32
Baking&Snack - February 2012 - 33
Baking&Snack - February 2012 - Back on Track
Baking&Snack - February 2012 - 35
Baking&Snack - February 2012 - 36
Baking&Snack - February 2012 - 37
Baking&Snack - February 2012 - 38
Baking&Snack - February 2012 - 39
Baking&Snack - February 2012 - 40
Baking&Snack - February 2012 - 41
Baking&Snack - February 2012 - 42
Baking&Snack - February 2012 - Industry Insight - Managing Valued Assets
Baking&Snack - February 2012 - Going Lean, Cutting Waste
Baking&Snack - February 2012 - 45
Baking&Snack - February 2012 - 46
Baking&Snack - February 2012 - 47
Baking&Snack - February 2012 - 48
Baking&Snack - February 2012 - 49
Baking&Snack - February 2012 - 50
Baking&Snack - February 2012 - 51
Baking&Snack - February 2012 - 52
Baking&Snack - February 2012 - 53
Baking&Snack - February 2012 - 54
Baking&Snack - February 2012 - Breakfast Trends - Keeping Breakfast in Balance
Baking&Snack - February 2012 - 56
Baking&Snack - February 2012 - 57
Baking&Snack - February 2012 - 58
Baking&Snack - February 2012 - 59
Baking&Snack - February 2012 - 60
Baking&Snack - February 2012 - 61
Baking&Snack - February 2012 - 62
Baking&Snack - February 2012 - 63
Baking&Snack - February 2012 - 64
Baking&Snack - February 2012 - Botanicals - Extracts with Benefits
Baking&Snack - February 2012 - 66
Baking&Snack - February 2012 - 67
Baking&Snack - February 2012 - 68
Baking&Snack - February 2012 - 69
Baking&Snack - February 2012 - 70
Baking&Snack - February 2012 - Probiotics - Working with Probiotics
Baking&Snack - February 2012 - 72
Baking&Snack - February 2012 - 73
Baking&Snack - February 2012 - 74
Baking&Snack - February 2012 - 75
Baking&Snack - February 2012 - 76
Baking&Snack - February 2012 - 77
Baking&Snack - February 2012 - 78
Baking&Snack - February 2012 - 79
Baking&Snack - February 2012 - Ingredient App - Vanilla Upgraded
Baking&Snack - February 2012 - 81
Baking&Snack - February 2012 - 82
Baking&Snack - February 2012 - Regulatory Q&A - Better Safe than Sorry
Baking&Snack - February 2012 - 84
Baking&Snack - February 2012 - 85
Baking&Snack - February 2012 - 86
Baking&Snack - February 2012 - Oven Technology - Ability with Agility
Baking&Snack - February 2012 - 88
Baking&Snack - February 2012 - 89
Baking&Snack - February 2012 - 90
Baking&Snack - February 2012 - 91
Baking&Snack - February 2012 - 92
Baking&Snack - February 2012 - 93
Baking&Snack - February 2012 - 94
Baking&Snack - February 2012 - 95
Baking&Snack - February 2012 - 96
Baking&Snack - February 2012 - Pan Management - Automating Pan Handling
Baking&Snack - February 2012 - 98
Baking&Snack - February 2012 - 99
Baking&Snack - February 2012 - 100
Baking&Snack - February 2012 - 101
Baking&Snack - February 2012 - 102
Baking&Snack - February 2012 - 103
Baking&Snack - February 2012 - In Recovery Mode
Baking&Snack - February 2012 - 105
Baking&Snack - February 2012 - 106
Baking&Snack - February 2012 - 107
Baking&Snack - February 2012 - 108
Baking&Snack - February 2012 - 109
Baking&Snack - February 2012 - From Pan to Hearth
Baking&Snack - February 2012 - 111
Baking&Snack - February 2012 - 112
Baking&Snack - February 2012 - Food Safety Q&A
Baking&Snack - February 2012 - 114
Baking&Snack - February 2012 - 115
Baking&Snack - February 2012 - 116
Baking&Snack - February 2012 - ABA FTRAC Q&A
Baking&Snack - February 2012 - 118
Baking&Snack - February 2012 - 119
Baking&Snack - February 2012 - 120
Baking&Snack - February 2012 - Course Preview - Getting Ahead of the Learning Curve
Baking&Snack - February 2012 - 122
Baking&Snack - February 2012 - Events
Baking&Snack - February 2012 - Innovations
Baking&Snack - February 2012 - Ingredient News
Baking&Snack - February 2012 - 126
Baking&Snack - February 2012 - Products & Packaging
Baking&Snack - February 2012 - 128
Baking&Snack - February 2012 - 129
Baking&Snack - February 2012 - 130
Baking&Snack - February 2012 - 131
Baking&Snack - February 2012 - Patents
Baking&Snack - February 2012 - 133
Baking&Snack - February 2012 - 134
Baking&Snack - February 2012 - New on the Shelf
Baking&Snack - February 2012 - 136
Baking&Snack - February 2012 - 137
Baking&Snack - February 2012 - 138
Baking&Snack - February 2012 - Marketplace
Baking&Snack - February 2012 - 140
Baking&Snack - February 2012 - 141
Baking&Snack - February 2012 - 142
Baking&Snack - February 2012 - 143
Baking&Snack - February 2012 - 144
Baking&Snack - February 2012 - Ad Index
Baking&Snack - February 2012 - New Product Spotlight - Superfruits to the Rescue
Baking&Snack - February 2012 - 147
Baking&Snack - February 2012 - 148
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