Baking & Snack - July 2016 - 112
ingredients & formulating
For more information on these companies, go to www.esourcebaking.com
Certified-organic crumb softeners clean up labels
Developed by Bellarise with organic baked foods in mind, BellaSOFT Organic bread softeners provide clean-label benefits along with
its non-GMO status.
"Organic food consumption in the US increased by 30% between 2010 and 2014," noted Walt Postelwait, company president, identifying this emerging consumer trend. "For industrial bakers, going clean-label, organic and non-GMO are important components of a
successful strategy to develop a solid competitive advantage. Organic breads are becoming more and more popular with consumers and
present an excellent opportunity to tap evolving markets."
With a usage rate of 0.25%, the concentrated softeners include Standard, 2000 and 3000 varieties. They complement the company's
Bellarise Organic dough conditioner, released earlier. It is composed of organic wheat, enzymes and ascorbic acid - all natural in
sourcing. The conditioner and softeners are certified organic by Oregon Tilth and kosher by Orthodox Union. The company is certified
by SQF under GFSI and BRC food safety standards.
Assistance in customizing formulations to suit customer needs is offered. The new softeners are now available for sampling and ordering.
(626) 316-6555 * www.bellarise.com
Allergen-free flavor flakes
Inclusion Technologies introduces allergen-free Bits-O-Flavor Flakes. The customized flakes deliver flavor and color and are made without any of the major
food allergens. Styles include apple cinnamon, cinnamon, maple, orange, lemon,
apple, bacon, blueberry, peach, banana, cherry, raspberry and strawberry. A wide
range of colors is also available. The flakes are made in a dedicated, nut-free, Level
3 SQF facility, and they address the needs of the expanding food allergy and intolerance market.
(844) 899-8070 * www.inclusiontech.com
Clean-label dough relaxer
Extenza from BreadPartners allows bakers to remove L-cysteine from formulations. The clean-label dough relaxer can be listed as "vegetable protein" in
ingredient legends. Because it has the same molecular structure as L-cysteine, it
provides the same results, according to the company. It gives doughs greater extensibility than deactivated yeast and at lower cost. It was developed for doughs
requiring extra relaxation and extensibility and prevents snapback in pita, pretzels, tortillas, pizza crust, croissants, bagels and baguettes.
(877) 261-7276 * www.breadpartners.com
112 Baking & Snack July 2016 / www.bakingandsnack.com
http://www.esourcebaking.com
http://www.bellarise.com
http://www.inclusiontech.com
http://www.breadpartners.com
http://www.bakingandsnack.com
Baking & Snack - July 2016
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