Milling & Baking News - February 24, 2009 - 55

Supplier Innovations

Amaranth, quinoa grains receive
organic certification
Amaranth and quinoa are just two ingredients from
Garuda International, Inc., Exeter, Calif., that recently were
certified organic by Oregon Tilth under the U.S. Department
of Agriculture's National Organic Program. The company's
facilities also received organic certification.
Amaranth grain (amaranthus spp.) dates back to the Aztec
and Inca cultures, according to Garuda International. It is
rich in lysine, calcium and iron and contains vitamin E.
Quinoa (Chenopodiaceae Chenopodium quinoa) is an ancient
grain that is believed to have originated in the Andean region in South America, according to the fourth edition of

quinoa

"Baking Science and Technology." It contains a high proportion of protein with an amino acid balance that provides a
nutritional quality superior to most of the cereal grains.
For more information, visit www.garudaint.com.

Reduce sodium in baked products
Fleischmann's Yeast, Chesterfield, Mo., is introducing AB Mauri Low Sodium and AB Mauri Sodium Free
baking powder options. Potential applications include
cakes, cookies, crackers and tortillas. The baking powder options are recommended for use in chemically
leavened baked products. They provided a minimum of
14% carbon dioxide.
AB Mauri Low Sodium baking powder, when compared to traditional, double-acting baking powder,
reduces the amount of sodium by nearly 50%, increases
the amount of calcium by more than 500% and provides
excellent crumb color and light texture, according to
Fleischmann's Yeast. AB Mauri Sodium-Free baking
powder, when compared to traditional, double-acting
baking powder, reduces the amount of sodium by nearly 100% and provides an excellent crumb color and light
texture, according to the company.
For more information, visit www.fleischmannsyeast.com.

56 / February 24, 2009

Milling & Baking News

Black malt comes in organic form
Briess Malt & Ingredients Co., Chilton, Wis., now offers
black malt that is certified organic according to the U.S. Department of Agriculture's National Organic Program. The
100% pure malted barley ingredient may be used in small
quantities to adjust color in such applications as baked
foods, gravies, beer and dog biscuits.
For more information, e-mail info@briess.com or visit
www.Briess.com.

Deposit, bake, ship, serve product
from same tray
New glued-end varieties of baking/shipping corrugated
containers from TrayBon
Bakery Packaging Systems, Lombard, Ill., allow
products to be deposited,
baked, frozen, shipped and
served all from the same
tray. Benefits, according to
TrayBon, include compatibility with metal detection
equipment, elimination of
the possibility of metal foil
die-hairs, energy savings,
superior release factor, reduced product handling and
transfer, and the elimination of additional packing.
The glued-end trays require product-specific trayerecting machines that are available from TrayBon.
"These feature the same outstanding baking and
release qualities as our tab-end trays, but the simplified design uses reduced raw materials, making them
substantially less expensive," a company spokesperson
said. "The trays can be lidded, placed in a clam shell or
shrink-wrapped."
For more information, call (800) 876-2569.

Soy Labs promotes ingredient for
cholesterol effect
Soy Labs L.L.C., Fairfield, Calif., has introduced LunaSoy, a soy protein complex that includes lunasin, for use in
functional foods and beverages. Researchers from Soy Labs
and the Department of Animal Science at the University of
Missouri-Columbia said lunasin, a chromatin-binding peptide, may be the active factor responsible for the ability of
soy proteins to lower L.D.L. (bad) cholesterol.
"High cholesterol is one of the most well-known biomarkers of cardiovascular disease, and people are looking for natural alternatives to pharmaceuticals - functional foods and
supplements," said Ryan Schmidt, president of Soy Labs.
Soy Labs also introduced LunasinXP, a proprietary soy
peptide extract formulated specifically for dietary supplements. It also includes lunasin.
For more information, call (877) 500-8746 or visit www.lunasin.com.
For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
bakingbusiness.com / world-grain.com

http://www.Briess.com http://www.garudaint.com http://www.lunasin.com http://www.fl http://www.eischmannsyeast.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - February 24, 2009

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