Baking & Snack - May 2019 - 150

INGREDIENTS & FORMULATING

Fruit-based sweetener
As food manufacturers look to replace or reduce sugar in formulations,
Gat Foods launched Fruitlift. This fruit-based ingredient can replace refined
sugars in ready-to-eat cereals and deliver a fruity flavor or be blended with the
cereal's existing flavor. Gat Foods developed Fruitlift with its proprietary technology that enables the integration of a wet solution into a dry product without the
product losing crispness.
(+972) 46368801 * www.gatfoods.com

Non-GMO verification for pectin ingredients
TIC Gums expanded its Non-GMO Project verified portfolio to 30 products as
six pectin ingredients recently achieved this status. These newly confirmed products include TIC Pretested Apple Pectin 1500, Apple Pectin AM800, Apple Pectin
HM Rapid Set, Apple Pectin HM Slow Set, Apple Pectin HM Slow Set 3 and
Apple Pectin LMA.
(800) 899-3953 * www.ticgums.com

Clean label replacers
To help bakers clean up labels, Brolite created replacements for ingredients
such as mono- and diglycerides, DATEM and SSL. These replacers enable bakers to not only clean up the label but also do so without impacting taste, consistency or texture.
(630) 830-0340 * www.bakewithbrolite.com

Chickpea flour
Available from Natural Products, Inc., steamed chickpea flour can be used to
make gluten-free products as well as sweet baked goods, snacks, crackers and
extruded foods. A combination of steaming and milling yields the minimally processed, clean-label flour. Steaming deactivates the enzymes, stabilizes the protein
and oil, and results in a pleasant, neutral flavor. The chickpeas may be partially
dehulled, but most of the hulls are left in the finished product for their extra fiber.
(641) 236-0852 * www.npisoy.com

Stability for sweet goods
Sweet Pro, Corbion's latest line of emulsifiers, helps bakers eliminate partially
hydrogenated oils and reduce saturated fats in sweet goods. These ingredients also
deliver emulsion stability and moisture retention. With these attributes, bakers
can expect consistent product quality, improved tolerance and easy handling. It is
available in bulk liquid, paste and powder form.
(800) 669-4092 * www.corbion.com

150 Baking & Snack May 2019 / www.bakingandsnack.com


http://www.gatfoods.com http://www.ticgums.com http://www.bakewithbrolite.com http://www.npisoy.com http://www.corbion.com http://www.bakingandsnack.com

Baking & Snack - May 2019

Table of Contents for the Digital Edition of Baking & Snack - May 2019

Baking & Snack - May 2019
Contents
Contents
Editorial - Reflection on a legend
Newsfront - Kind highlights ‘hidden’ sweeteners in popular snacks
Mondelez to partner with food business incubator
News - Bundy Baking Solutions launches new company
Warburtons establishes apprenticeship program
Study disputes negative claims of refined grains
Venture capital fund takes stake in bar maker
In Memoriam
People/In Brief
Food Safety Series - Let's Talk FSMA
Pan Pepin - SURVIVAL OF THE FITTEST
What’s the next big thing in Puerto Rico?
In times of trouble, the baking industry rallies
Fringe Baking - BEYOND THE BROWNIE
An evolving consumer base
Sweeteners - Stacking the Sweet
Dairy and Eggs - Farm Fresh Convenience
TECHNICALLY SPEAKING - REASSESS AND REDUCE
Specialty Bread - CREATING THAT SPECIAL BOND
Saving money with precision seeding
Specialty baking sprouts opportunities
Ingredient Handling - GOING THE DISTANCE
Co-extrusion - FILLED TO THE BRIM
Flexibility to innovate
Startups - TIPS FOR A SMOOTH STARTUP
Starting with a clean slate
Wrappers - NO FILM LEFT BEHIND
A wrapper’s seal of approval
Route Accounting - Kill the Chaos
INDUSTRY INSIGHT - NOT-SO-EASY LIVIN'
Industry Images - DISCOVERIES MADE
Meeting Preview - A WORLD OF OPPORTUNITY
Tour bakeries around the world
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Baking & Snack - May 2019 - Baking & Snack - May 2019
Baking & Snack - May 2019 - Baking & Snack - May 2019
Baking & Snack - May 2019 - 2
Baking & Snack - May 2019 - FC - 1
Baking & Snack - May 2019 - FC - 2
Baking & Snack - May 2019 - 3
Baking & Snack - May 2019 - 4
Baking & Snack - May 2019 - 5
Baking & Snack - May 2019 - 6
Baking & Snack - May 2019 - 7
Baking & Snack - May 2019 - 8
Baking & Snack - May 2019 - Contents
Baking & Snack - May 2019 - 10
Baking & Snack - May 2019 - Contents
Baking & Snack - May 2019 - Editorial - Reflection on a legend
Baking & Snack - May 2019 - Newsfront - Kind highlights ‘hidden’ sweeteners in popular snacks
Baking & Snack - May 2019 - Mondelez to partner with food business incubator
Baking & Snack - May 2019 - 15
Baking & Snack - May 2019 - Study disputes negative claims of refined grains
Baking & Snack - May 2019 - 17
Baking & Snack - May 2019 - In Memoriam
Baking & Snack - May 2019 - 19
Baking & Snack - May 2019 - People/In Brief
Baking & Snack - May 2019 - 21
Baking & Snack - May 2019 - 22
Baking & Snack - May 2019 - Food Safety Series - Let's Talk FSMA
Baking & Snack - May 2019 - 24
Baking & Snack - May 2019 - 25
Baking & Snack - May 2019 - 26
Baking & Snack - May 2019 - 27
Baking & Snack - May 2019 - 28
Baking & Snack - May 2019 - 29
Baking & Snack - May 2019 - Pan Pepin - SURVIVAL OF THE FITTEST
Baking & Snack - May 2019 - 31
Baking & Snack - May 2019 - 32
Baking & Snack - May 2019 - 33
Baking & Snack - May 2019 - What’s the next big thing in Puerto Rico?
Baking & Snack - May 2019 - 35
Baking & Snack - May 2019 - 36
Baking & Snack - May 2019 - 37
Baking & Snack - May 2019 - In times of trouble, the baking industry rallies
Baking & Snack - May 2019 - 39
Baking & Snack - May 2019 - 40
Baking & Snack - May 2019 - 41
Baking & Snack - May 2019 - 42
Baking & Snack - May 2019 - 43
Baking & Snack - May 2019 - 44
Baking & Snack - May 2019 - Fringe Baking - BEYOND THE BROWNIE
Baking & Snack - May 2019 - 46
Baking & Snack - May 2019 - 47
Baking & Snack - May 2019 - An evolving consumer base
Baking & Snack - May 2019 - 49
Baking & Snack - May 2019 - 50
Baking & Snack - May 2019 - 51
Baking & Snack - May 2019 - 52
Baking & Snack - May 2019 - 53
Baking & Snack - May 2019 - 54
Baking & Snack - May 2019 - Sweeteners - Stacking the Sweet
Baking & Snack - May 2019 - 56
Baking & Snack - May 2019 - 57
Baking & Snack - May 2019 - 58
Baking & Snack - May 2019 - 59
Baking & Snack - May 2019 - 60
Baking & Snack - May 2019 - 61
Baking & Snack - May 2019 - 62
Baking & Snack - May 2019 - 63
Baking & Snack - May 2019 - 64
Baking & Snack - May 2019 - Dairy and Eggs - Farm Fresh Convenience
Baking & Snack - May 2019 - 66
Baking & Snack - May 2019 - 67
Baking & Snack - May 2019 - 68
Baking & Snack - May 2019 - 69
Baking & Snack - May 2019 - 70
Baking & Snack - May 2019 - 71
Baking & Snack - May 2019 - 72
Baking & Snack - May 2019 - 73
Baking & Snack - May 2019 - 74
Baking & Snack - May 2019 - TECHNICALLY SPEAKING - REASSESS AND REDUCE
Baking & Snack - May 2019 - 76
Baking & Snack - May 2019 - 77
Baking & Snack - May 2019 - 78
Baking & Snack - May 2019 - Specialty Bread - CREATING THAT SPECIAL BOND
Baking & Snack - May 2019 - 80
Baking & Snack - May 2019 - 81
Baking & Snack - May 2019 - Saving money with precision seeding
Baking & Snack - May 2019 - 83
Baking & Snack - May 2019 - 84
Baking & Snack - May 2019 - 85
Baking & Snack - May 2019 - 86
Baking & Snack - May 2019 - 87
Baking & Snack - May 2019 - 88
Baking & Snack - May 2019 - 89
Baking & Snack - May 2019 - Specialty baking sprouts opportunities
Baking & Snack - May 2019 - 91
Baking & Snack - May 2019 - 92
Baking & Snack - May 2019 - Ingredient Handling - GOING THE DISTANCE
Baking & Snack - May 2019 - 94
Baking & Snack - May 2019 - 95
Baking & Snack - May 2019 - 96
Baking & Snack - May 2019 - 97
Baking & Snack - May 2019 - 98
Baking & Snack - May 2019 - 99
Baking & Snack - May 2019 - 100
Baking & Snack - May 2019 - 101
Baking & Snack - May 2019 - 102
Baking & Snack - May 2019 - Co-extrusion - FILLED TO THE BRIM
Baking & Snack - May 2019 - 104
Baking & Snack - May 2019 - 105
Baking & Snack - May 2019 - Flexibility to innovate
Baking & Snack - May 2019 - 107
Baking & Snack - May 2019 - 108
Baking & Snack - May 2019 - 109
Baking & Snack - May 2019 - 110
Baking & Snack - May 2019 - 111
Baking & Snack - May 2019 - 112
Baking & Snack - May 2019 - Startups - TIPS FOR A SMOOTH STARTUP
Baking & Snack - May 2019 - Starting with a clean slate
Baking & Snack - May 2019 - 115
Baking & Snack - May 2019 - 116
Baking & Snack - May 2019 - 117
Baking & Snack - May 2019 - 118
Baking & Snack - May 2019 - Wrappers - NO FILM LEFT BEHIND
Baking & Snack - May 2019 - A wrapper’s seal of approval
Baking & Snack - May 2019 - 121
Baking & Snack - May 2019 - 122
Baking & Snack - May 2019 - 123
Baking & Snack - May 2019 - 124
Baking & Snack - May 2019 - 125
Baking & Snack - May 2019 - 126
Baking & Snack - May 2019 - Route Accounting - Kill the Chaos
Baking & Snack - May 2019 - 128
Baking & Snack - May 2019 - 129
Baking & Snack - May 2019 - 130
Baking & Snack - May 2019 - INDUSTRY INSIGHT - NOT-SO-EASY LIVIN'
Baking & Snack - May 2019 - 132
Baking & Snack - May 2019 - Industry Images - DISCOVERIES MADE
Baking & Snack - May 2019 - 134
Baking & Snack - May 2019 - 135
Baking & Snack - May 2019 - 136
Baking & Snack - May 2019 - 137
Baking & Snack - May 2019 - 138
Baking & Snack - May 2019 - Meeting Preview - A WORLD OF OPPORTUNITY
Baking & Snack - May 2019 - Tour bakeries around the world
Baking & Snack - May 2019 - 141
Baking & Snack - May 2019 - Events
Baking & Snack - May 2019 - 143
Baking & Snack - May 2019 - 144
Baking & Snack - May 2019 - 145
Baking & Snack - May 2019 - Featured Innovation Center
Baking & Snack - May 2019 - 147
Baking & Snack - May 2019 - Ingredients & Formulating
Baking & Snack - May 2019 - 149
Baking & Snack - May 2019 - 150
Baking & Snack - May 2019 - 151
Baking & Snack - May 2019 - Equipment & Packaging
Baking & Snack - May 2019 - 153
Baking & Snack - May 2019 - 154
Baking & Snack - May 2019 - 155
Baking & Snack - May 2019 - Patents
Baking & Snack - May 2019 - 157
Baking & Snack - May 2019 - New on the Shelf
Baking & Snack - May 2019 - 159
Baking & Snack - May 2019 - 160
Baking & Snack - May 2019 - 161
Baking & Snack - May 2019 - 162
Baking & Snack - May 2019 - 163
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