Food Business News - June 16, 2015 - (Page 72)

Supplier Innovations and News Red Arrow beefs up its flavor offerings In response to the popularity of custom hamburgers and the re-emergence of steakhouse dining concepts, Red Arrow, Manitowoc, Wis., has developed three new beef flavors. Natural wood fired ribeye flavor RA13044 imparts a fatty ribeye character with chargrilled notes and a slightly smoky aroma, reminiscent of cooking over a wood fire. "Less preparation, equipment and labor are needed to obtain the wood fired cooking flavor that is appealing in so many applications," said Suzanne Hammer, flavor business development manager at Red Arrow. "Manufacturers and operators can achieve this flavor that adds authenticity to formulations that was previously expensive and often inconsistent." Natural charbroiled tenderloin flavor RA15003 offers the taste of a beef tenderloin cooked to medium rare with chargrilled notes. Natural braised beef flavor RA13043 provides a rich, brown, fatty beef profile with seared and charred notes, followed by slowly cooked vegetables (celery, carrots, onions) and a sweet caramelized top note. The company offers cooking method flavors such as grill, roast, char, sautée, caramelize and fry. Visit: Bay State Milling launches line of variety flours Bay State Milling Co., Quincy, Mass., has introduced BeneGrain, a line of sprouted flours. The initial introduction included sprouted wheat flour and sprouted brown rice flour. The wheat flour is milled from hard red spring wheat and is available in whole wheat flour and steel cut varieties, conventional and organic certified. Cuts and cracks are available for inclusions and customized blends. By controlling the germination process, the company has provided bakers with a flour that naturally improves volume and reduces proof times while giving the resulting end product a boost of nutrition with a less bitter, slightly sweeter taste than conventional whole wheat. "We are confident that we have developed a sprouted wheat flour that will deliver convenience, consistency and improved flavor balance to the marketplace," said Colleen Zammer, director of product marketing at Bay State Milling. The brown rice flour, developed for use in a range of gluten-free applications, is germinated to release enzymes that unlock plant-based nutrition prior to milling. It is available in both conventional and organic varieties. Visit: Florida Food Products' gelling fiber replaces egg FiberGel LC from Florida Food Products, Eustis, Fla., is the newest addition to the company's FiberColloids portfolio. The textural system may achieve and retain the functional characteristics of gluten and egg, like moisture retention, dough elasticity and aeration, texture and mouthfeel. Simple to use as a hydratable powder, it is suited, as a single ingredient, to replace egg in a variety of bakery 72 FOODBUSINESS NEWS ® applications. The gelling fiber mimics gluten's ability to build a structural network within the product. Additionally, it ensures cakes and bread achieve desired shape and volume when cooked. FiberGel LC contributes texture to gluten-free applications, is allergen free and promotes clean and consumer-friendly label declarations. Visit: June 16, 2015

Table of Contents for the Digital Edition of Food Business News - June 16, 2015

Food Business News - June 16, 2015
Wet weather affecting grain and oilseed markets
WhiteWave to acquire Vega Foods
Dairy Business News - Making salty cheese with less sodium
Table of Contents
Web Contents
Editorial - Expo Milano focuses on food science
The leading natural food trends of 2015
Wal-Mart building an ‘omnichannel’ presence
B&G Foods has big plans for Bear Creek soup brand
With charges, Smucker swings to loss
Smucker seeks growth with healthy innovation
Campbell to acquire fresh salsa maker
Hughes out as Boulder Brands c.e.o.
Private equity firm buys PopCorners brand
Subway commits to ingredient improvements
Washington - Resistance is futile
Health and Wellness - Clean label and the 'trust factor'
Ingredient Innovations - Pace picks up for pea protein power
Pick your plant-based protein
I.F.F. to stress flavors for protein sources
New Food Products
Ingredient Market Trends - House votes to repeal COOL
Ingredient Markets
Supplier Innovations and News
Ad Index
Food Business in the News

Food Business News - June 16, 2015