Baking & Snack - June 2015 - 79
tent," said Ricardo Rodriguez, bakery and confectionery manager, Ingredion Inc., Westchester, IL. "They are
sourced from non-genetically modified pulses and are
hypoallergenic, low in fat, low glycemic and a source of
many essential micronutrients."
The range includes fine-particle flours made from
faba beans (also called fava beans), chickpeas, yellow
lentils and yellow split peas. These flours contain the
highest protein content of the range. "Their fine particle
size and high protein content make them suitable for
protein enrichment in a wide range of baked goods," Mr.
Rodriguez said.
There also are coarse-particle flours made from chickpeas, yellow lentils and yellow peas. These flours have
high protein content, and their bigger particle size makes
them appropriate for extruded snacks and cereals.
"And there are very fine-particle flours made
from faba beans, yellow lentils and yellow peas," Mr.
Rodriguez continued. "These flours have the highest
Gluten-free formulations must achieve volume, cell structure, texture, mouthfeel
and shelf life despite the absence of a gluten matrix.
Penford Food Ingredients
ADVERTISEMENT
AKFP Notes Usage Growth of
Pea, Arrowroot Starches
American Key Food Products (AKFP) reported an upswing in the use of native pea starch
and arrowroot starch. These ingredients are
part of AKFP's Non-GMO, Non-allergenic/
gluten-free and clean label line-up. More
customers are getting acquainted with these
starches and find their distinctive properties
suit well their applications. Pea starch is finding itself in more extruded products; arrowroot starch, in bakery products.
AKFP's native pea starch,with its high amy-
Pea starch also
contributes crispiness
and added volume
when used in snack
applications.
lose content, allows for excellent gelling and
film forming characteristics. Pea starch also
contributes crispiness
and added volume
when used in snack
applications. It is also
a viable alternative to
native potato starch
in extruded meat,
seafood and petfood
products. It shows
good heat, shear and
pH stability proving itself to
be an excellent clean-label
alternative.
Arrowroot starch is a light starch which gelatinizes at lower temperatures than corn starch does
and is not easily weakened by acidic ingredients,
making it effective as a thickener for acidic products, such as sweet and sour sauces. It also makes
clear and smooth gels. Since arrowroot does not
contain gluten, this starch is useful as an ingredient for gluten-free baking.
For further information, contact:
1 Reuten Drive * Closter NJ 07624
Tel: 201-767-8022 * Toll-free: 877-263-7539
Fax: 201-767-9120
www.akfponline.com
www.bakingandsnack.com / June 2015 Baking & Snack 79
http://www.akfponline.com
Baking & Snack - June 2015
Table of Contents for the Digital Edition of Baking & Snack - June 2015
Baking & Snack - June 2015
Table of Contents
Table of Contents
Editorial - Turning perception into reality
Newsfront - Weston invests big in baking
BBU completes initial Energy Star Challenge
Panera rolls out ‘no no list’
GMOs concern, confuse consumers
Lancaster Colony rises on Flatout performance
General Mills invests $250 million in Tennessee
B&CMA announces safety awards
People/In Brief/In Memoriam
Baking Industry Forum - The Art of Troubleshooting
Clean Label - The Clean Conundrum
New technology, new views on food
iba Bakery Tour: Village Bakery - Best of Both Worlds
Looking for Village people
Invest to stay the best
Highland Baking - Right Place, Right Time
Remembering Jim Rosen
Embedding the ‘Northbrook culture’
Alternative Snacks - Birth of Innovation
The state of snacking
Gluten-Free - Delicious and Nutritious
Gluten-free makes impact in foodservice
Fruits and Nuts - To the Rescue
Keeping taste a top priority
Ingredient App - Malt Meets Bread
R&D Perspective - Fad, Trend or Here to Stay?
Ingredient Handling - Good Housekeeping for Safekeeping
Keeping doughs without ice
Playing it by the book
Conveyors - Left Behind
Pass the meat, please
Secondary Packaging - Box Set
Sanitation Strategies - Food Safety Fast Track
Getting Technical in Tampa
Industry Images - B&CMA
TIA Ups the Ante
Industry Images - TIA
Events
Innovations
Ingredient News
Products & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - June 2015 - Baking & Snack - June 2015
Baking & Snack - June 2015 - 2
Baking & Snack - June 2015 - FC1
Baking & Snack - June 2015 - FC2
Baking & Snack - June 2015 - FC3
Baking & Snack - June 2015 - FC4
Baking & Snack - June 2015 - 3
Baking & Snack - June 2015 - 4
Baking & Snack - June 2015 - 5
Baking & Snack - June 2015 - 6
Baking & Snack - June 2015 - 7
Baking & Snack - June 2015 - 8
Baking & Snack - June 2015 - Table of Contents
Baking & Snack - June 2015 - 10
Baking & Snack - June 2015 - Table of Contents
Baking & Snack - June 2015 - 12
Baking & Snack - June 2015 - 13
Baking & Snack - June 2015 - Editorial - Turning perception into reality
Baking & Snack - June 2015 - 15
Baking & Snack - June 2015 - Panera rolls out ‘no no list’
Baking & Snack - June 2015 - 17
Baking & Snack - June 2015 - General Mills invests $250 million in Tennessee
Baking & Snack - June 2015 - People/In Brief/In Memoriam
Baking & Snack - June 2015 - 20
Baking & Snack - June 2015 - Baking Industry Forum - The Art of Troubleshooting
Baking & Snack - June 2015 - 22
Baking & Snack - June 2015 - 23
Baking & Snack - June 2015 - 24
Baking & Snack - June 2015 - Clean Label - The Clean Conundrum
Baking & Snack - June 2015 - 26
Baking & Snack - June 2015 - 27
Baking & Snack - June 2015 - 28
Baking & Snack - June 2015 - 29
Baking & Snack - June 2015 - New technology, new views on food
Baking & Snack - June 2015 - 31
Baking & Snack - June 2015 - 32
Baking & Snack - June 2015 - 33
Baking & Snack - June 2015 - 34
Baking & Snack - June 2015 - iba Bakery Tour: Village Bakery - Best of Both Worlds
Baking & Snack - June 2015 - 36
Baking & Snack - June 2015 - Looking for Village people
Baking & Snack - June 2015 - 38
Baking & Snack - June 2015 - Invest to stay the best
Baking & Snack - June 2015 - 40
Baking & Snack - June 2015 - 41
Baking & Snack - June 2015 - Highland Baking - Right Place, Right Time
Baking & Snack - June 2015 - 43
Baking & Snack - June 2015 - 44
Baking & Snack - June 2015 - 45
Baking & Snack - June 2015 - 46
Baking & Snack - June 2015 - 47
Baking & Snack - June 2015 - 48
Baking & Snack - June 2015 - 49
Baking & Snack - June 2015 - 50
Baking & Snack - June 2015 - 51
Baking & Snack - June 2015 - 52
Baking & Snack - June 2015 - Remembering Jim Rosen
Baking & Snack - June 2015 - Embedding the ‘Northbrook culture’
Baking & Snack - June 2015 - 55
Baking & Snack - June 2015 - 56
Baking & Snack - June 2015 - 57
Baking & Snack - June 2015 - 58
Baking & Snack - June 2015 - 59
Baking & Snack - June 2015 - 60
Baking & Snack - June 2015 - Alternative Snacks - Birth of Innovation
Baking & Snack - June 2015 - The state of snacking
Baking & Snack - June 2015 - 63
Baking & Snack - June 2015 - 64
Baking & Snack - June 2015 - 65
Baking & Snack - June 2015 - 66
Baking & Snack - June 2015 - 67
Baking & Snack - June 2015 - 68
Baking & Snack - June 2015 - 69
Baking & Snack - June 2015 - 70
Baking & Snack - June 2015 - 71
Baking & Snack - June 2015 - 72
Baking & Snack - June 2015 - Gluten-Free - Delicious and Nutritious
Baking & Snack - June 2015 - Gluten-free makes impact in foodservice
Baking & Snack - June 2015 - 75
Baking & Snack - June 2015 - 76
Baking & Snack - June 2015 - 77
Baking & Snack - June 2015 - 78
Baking & Snack - June 2015 - 79
Baking & Snack - June 2015 - 80
Baking & Snack - June 2015 - 81
Baking & Snack - June 2015 - 82
Baking & Snack - June 2015 - 83
Baking & Snack - June 2015 - 84
Baking & Snack - June 2015 - Fruits and Nuts - To the Rescue
Baking & Snack - June 2015 - 86
Baking & Snack - June 2015 - 87
Baking & Snack - June 2015 - 88
Baking & Snack - June 2015 - 89
Baking & Snack - June 2015 - 90
Baking & Snack - June 2015 - 91
Baking & Snack - June 2015 - 92
Baking & Snack - June 2015 - 93
Baking & Snack - June 2015 - Keeping taste a top priority
Baking & Snack - June 2015 - 95
Baking & Snack - June 2015 - 96
Baking & Snack - June 2015 - Ingredient App - Malt Meets Bread
Baking & Snack - June 2015 - 98
Baking & Snack - June 2015 - R&D Perspective - Fad, Trend or Here to Stay?
Baking & Snack - June 2015 - 100
Baking & Snack - June 2015 - 101
Baking & Snack - June 2015 - 102
Baking & Snack - June 2015 - Ingredient Handling - Good Housekeeping for Safekeeping
Baking & Snack - June 2015 - Keeping doughs without ice
Baking & Snack - June 2015 - 105
Baking & Snack - June 2015 - 106
Baking & Snack - June 2015 - 107
Baking & Snack - June 2015 - 108
Baking & Snack - June 2015 - Playing it by the book
Baking & Snack - June 2015 - 110
Baking & Snack - June 2015 - 111
Baking & Snack - June 2015 - 112
Baking & Snack - June 2015 - 113
Baking & Snack - June 2015 - 114
Baking & Snack - June 2015 - Conveyors - Left Behind
Baking & Snack - June 2015 - 116
Baking & Snack - June 2015 - Pass the meat, please
Baking & Snack - June 2015 - 118
Baking & Snack - June 2015 - 119
Baking & Snack - June 2015 - 120
Baking & Snack - June 2015 - 121
Baking & Snack - June 2015 - 122
Baking & Snack - June 2015 - 123
Baking & Snack - June 2015 - 124
Baking & Snack - June 2015 - Secondary Packaging - Box Set
Baking & Snack - June 2015 - 126
Baking & Snack - June 2015 - 127
Baking & Snack - June 2015 - 128
Baking & Snack - June 2015 - 129
Baking & Snack - June 2015 - Sanitation Strategies - Food Safety Fast Track
Baking & Snack - June 2015 - 131
Baking & Snack - June 2015 - Getting Technical in Tampa
Baking & Snack - June 2015 - Industry Images - B&CMA
Baking & Snack - June 2015 - TIA Ups the Ante
Baking & Snack - June 2015 - Industry Images - TIA
Baking & Snack - June 2015 - 136
Baking & Snack - June 2015 - Events
Baking & Snack - June 2015 - 138
Baking & Snack - June 2015 - Innovations
Baking & Snack - June 2015 - Ingredient News
Baking & Snack - June 2015 - 141
Baking & Snack - June 2015 - 142
Baking & Snack - June 2015 - Products & Packaging
Baking & Snack - June 2015 - 144
Baking & Snack - June 2015 - 145
Baking & Snack - June 2015 - 146
Baking & Snack - June 2015 - Patents
Baking & Snack - June 2015 - 148
Baking & Snack - June 2015 - New on the Shelf
Baking & Snack - June 2015 - 150
Baking & Snack - June 2015 - Marketplace
Baking & Snack - June 2015 - 152
Baking & Snack - June 2015 - 153
Baking & Snack - June 2015 - 154
Baking & Snack - June 2015 - 155
Baking & Snack - June 2015 - 156
Baking & Snack - June 2015 - 157
Baking & Snack - June 2015 - 158
Baking & Snack - June 2015 - 159
Baking & Snack - June 2015 - 160
Baking & Snack - June 2015 - Ad Index
Baking & Snack - June 2015 - New Product Spotlight
Baking & Snack - June 2015 - 163
Baking & Snack - June 2015 - 164
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