Baking&Snack - February 2012 - 125

INGREDIENT NEWS

Sugar-reduction system
A new binding system, OptiSol 2000 from Glanbia Nutritionals, reduces sugar by up to 50% in chewy granola bars, baked bars and cereal clusters. Because of its emulsification properties, it replaces lecithin for efficient formulation of products with normally high levels of sugar. The ingredient system improves the nutrition profiles of bars without losing texture, flavor or eating quality. The company noted that it also helps clean up labels to enhance marketing value. (608) 316-8521 • www.glanbianutritionals.com

Monoglyceride replacer
Veron GMS+, an enzyme preparation from AB Enzymes, substitutes for monoglyceride emulsifiers in yeast-raised baked foods by enhancing crumb characteristics. Using a patent-pending amylolytic enzyme acting synergistically in combination with a lipolytic enzyme, it achieves the same crumb texture and structure as powdered mono- and diglycerides or distilled monoglycerides. The company noted lower cost-in-use for the new enzyme system compared with conventional emulsifiers, up to 30%. Because of its enzymatic nature, it provides a base for clean-label formulating. (+44) 1733 427816 • www.abfingredients.com

Short-chain cellulose
Z Trim, a short-chain cellulose ingredient derived from oat and corn brans by Z Trim Ingredients, can replace microcrystalline cellulose at levels of 0.5 to 2%. The ingredient promotes moisture management, texture quality, fat and calorie reduction, clean labeling, and cost control. It hydrates quickly to form a gel structure, delivering a smooth mouthfeel. Its water-binding capabilities hold other liquids in place to prevent pooling, weeping and separation. It also helps extend yield of baked foods and enhances freeze-thaw and heat stability. Users can list the ingredient as either corn or oat fiber on product labels. (847) 549-6002 • www.ztrim.com

Legume flakes, powders
Precooked beans, peas and lentils from SK Food International come in kosher-certified, identity-preserved, organic and conventional non-GM styles. They offer a high-protein alternative to other ingredients that carry gluten and allergen risks. Available in granulations that range from coarse flakes to fine powders, they blend easily with other ingredients and yield consistent quality and performance while reducing material handling and cooking costs. Applications include dips, chips, cereals, tortillas, snack foods, baby foods, flatbreads, baking, energy bars, thickeners and soup bases. (701) 356-4106 • www.skfood.com

Whipping agent
To produce an ingredient that consumers would perceive as a healthy alternative, BASF chose sunflower oil as the base for its new Lamequick Sun 40 whipping agent for desserts and baked foods with cream fillings. Mono- and polyunsaturated fatty acids improve the nutritional value of products made with this ingredient. Mixtures whip up to high volume even at low doses. Desserts such as mousses and cream pies made with Lamequick Sun 40 have the same taste as conventional products yet reduce the intake of saturated fats. (800) 526-1072 • www.basf.us

Kiwifruit paste
ApuraGreen, a kiwifruit pectin paste from Stratum Nutrition, helps extend the shelf life of baked foods and supports a clean label. Applications include bread, cookies, muffins, cakes, pastries and nutrition bars. Its natural humectant properties allow softer, fresher products, and it can reduce sugar and calories by replacing eggs and dairy products. As a fat substitute, it can cut up to 90% of fats in the formula. The pectin paste is also naturally high in vitamins C and K and dietary fiber. (888) 403-5039 • www.stratumnutrition.com

Instant active yeast
Lallemand Baking Solutions offers LX 0903 instant active dry yeast produced from a strain of Saccharomyces cerevisiae that provides a different and stronger aroma than normal bakers yeast. The yeast, in the form of tan, free-flowing granules, may be used in breads and other yeast-raised baked foods made with spongeand-dough, straight-dough or other processes with a significant proofing time. It can be added directly with the flour or rehydrated in warm water for 15 minutes ahead of use. (514) 251-3620 • www.lallemand.com/solutions

Egg replacer
The Hydro-Fi line of texturing ingredients results from a collaboration between Fiberstar and Gum Technology. The former’s citrus fibers plus the latter’s hydrocolloid-based stabilizer blends combine to provide specific ingredient solutions. The first ingredient from the partnership replaces 50% of eggs and reduces costs in cakes, where it also improves texture and reduces staling. (715) 425-7550 • www.citri-fi.com

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February 2012 / Baking & Snack / 125


http://www.glanbianutritionals.com http://www.ngredients.com http://www.ztrim.com http://www.skfood.com http://www.basf.us http://www.stratumnutrition.com http://www.lallemand.com/solutions http://www.citri-fi 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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