Milling & Baking News - May 20, 2008 - 32

Food Ingredient
Ingredient
Solutions
News

Flavor, aroma improver
Restore Plus from J&K Ingredients
provides
an
all-natural way
for a baker to
improve the flavor and aroma
of any yeastraised
baked
food. Restore
Plus enhances
pizza
crust,
rolls, par-baked
bread, tortillas,
pan bread and
pitas. Shelf life and crumb texture also
are improved. Phone (973) 340-8700;
Internet www.jkingredients.net
Natural preservative

Inolens 12 from Vitiva and available in the United States through P.L.
Thomas & Co. is a beneficial new natural preservative for extending bakery product shelf life while helping to
maintain freshness and flavor. Rancidity and oxidation of fortified bakery
products are common problems due to
the high fat content inherent in whole
grain flour, nuts, seeds, oat flakes,
vegetable oils and butter fat, as well
as the omega-3 fatty acids frequently
used for increasing nutrition values.
The natural preservative, derived
from reduced-odor rosemary, comes
in a wide range of concentrations in
powder and liquid forms, soluble
in oil or water. Vitave phone (+386)
2 1788 8738; Internet www.vitiva.eu.
P.L Thomas phone (973) 984-0900;
Internet www.plthomas.com
On-the-go formulating

With on-the-go eating now a growing practice among consumers, Virginia Dare will feature beverages and
snacks intended for such occasions at
its 2008 I.F.T. Food Expo booth during the June 28-July 1 meeting at New
bakingbusiness.com / world-grain.com

Orleans. Demand for such foods is
fueled by irregular working hours,
busy schedules, longer commute
times and frequent travel. Timepressured consumers need foods and
beverages designed to fit their lifestyles. People are eating more often
in their cars, on planes, at their desks,
at sporting events and other "on-thego" occasions, observed the company. Phone (718) 788-1776; Internet
www.virginiadare.com
Reduced-salt sourdough
Nabucco, a new natural sourdough
based on fermented wheat,
allows reduction of salt up
to 25% in baked
foods without
compromising
the taste of the
finished products. Nabucco
is the newest
among Puratos'
Sapore solutions for creating healthy
sourdough items. Another enables a
25% reduction in butter. Phone (800)
654-0036; Internet www.puratos.us
High-fiber crisps
Fiber Krunch Crisp, now available
from Cargill Texturizing Solutions,
is a proprietary ingredient system
that delivers taste, texture and high
fiber for bars, cereal, confections,
snacks and more. The innovative
extruded crisp contains 35% fiber
and may help food manufacturers
achieve "good" to "excellent" dietary fiber source claims in many applications. The crunchy crisps resemble crisped rice and give a superior
crunchy texture to foods. The neutral
color and taste provide versatility
for easy, invisible fiber fortification.
The crisps are composed of modified
food starch and chicory fiber, which
are approved food additives and
Generally Recognized as Safe materials. Phone (219) 473-2213; Internet
www.cargill.com
Extend, replace eggs
Reduce cost without sacrificing
quality by using Caravan Ingredients' Bro-Eg for extending or replacing whole eggs in a variety of baked
foods. The ingredient system was
created to combat increasing ingredient costs and may replace both fresh
and frozen whole eggs. Combine 1 lb
of Bro-Eg with 4 lbs of water to form
an egg-like blend that may be substi-

tuted for all or a portion of eggs. In
the production of regular bread, 100%
of eggs may be replaced; in Danish,
sweet doughs, magdalenas and pan
de huevo, the replacement rate is 50%
of eggs. Phone (800) 669-4092; Internet www.caravaningredients.com
Omega-3 flax
Flax-based food ingredients containing omega-3 fatty acids are now
available from Avatar. Its line of
ProEssential Omega-3 Flax Ingredients is produced by a proprietary
process that yields fully fatted, highly stable powders. All are non-bioengineered, gluten free, allergen free,
vegan and kosher certified. Conventional and certified-organic powders,
seeds and lignans are available. In addition to the omega-3 content, flax is
an important source of fiber and contains a high concentration of lignan.
The line is also a source of essential
minerals and vitamins such as magnesium, manganese, zinc, vitamin
B6 and folate. Phone (800) 255-3181;
Internet www.avatarcorp.com
'Better label' ingredients
The technical staff at Briess Malt
& Ingredients will focus on ingredients that help meet label claims
such as natural, organic, gluten-free,
whole grain, non-bioengineered,
kosher or low-fat at its 2008 I.F.T.
Food Expo booth during the June
28-July 1 meeting at New Orleans.
Applications to be sampled include
organic tapioca caramels made by
replacing corn syrup with BriesSweet Organic Tapioca Syrup and
granola bars using a variety of
specialty grain ingredients that allow "natural" and "whole grain"
label claims. Phone (800) 657-0806;
Internet www.briess.com
Cranberry protein
Derived from cranberry seeds, Luravida cranberry protein powder from
AHD International carries 23% to 30%
protein, 5% to 20% soluble fiber and
40% to 47% insoluble fiber. It also contains omega-3, -5 and -9 fatty acids. Applications include baked foods, snacks
and bars. The powder is produced
using a patented cold extrusion and
filtration process from the seeds of the
American cranberry. No enzymes or
extraction solvents are used, according
to the company. It may be used in formulations without raising the allergen
concerns encountered with soy and
dairy proteins. Phone (404) 233-4022;
Internet www.ahdintl.com
Milling & Baking News

May 20, 2008 / 33

http://www.caravaningredients.com http://www.virginiadare.com http://www.jkingredients.net http://www.avatarcorp.com http://www.puratos.us http://www.briess.com http://www.vitiva.eu http://www.plthomas.com http://www.cargill.com http://www.ahdintl.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - May 20, 2008

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