Milling & Baking News - May 15, 2012 - 41

Clean label dough conditioner has no guar gum
CL FBN from Cain Food Industries, Dallas, is a clean label dough conditioner/improver specifically formulated without guar gum for the economical production of flat bread using a scratch formula. CL FBN improves flat bread strength, resilience, softness and flexibility while reducing stickiness during processing, packaging through the finished product. In pocket bread, CL FBN enhances surface dryness and internal moisture while slowing the staling process to extend shelf life. For more information, e-mail sales@cainfood.com or visit www.cainfood.com.

Whipping protein enhances texture in bars
Glanbia Nutritionals, Fitchburg, Wis., plans to launch BarPro 585, a new whipping protein designed to enhance the texture of nougat-style bars, at the Institute of Food Technologists’ annual meeting and food expo June 25-28 in Las Vegas. High protein chocolate bite prototypes at Glanbia’s booth No. 1241 will feature the whipping protein. “BarPro 585 is an important step in bar ingredient innovation as texture is such a key element in consumer satisfaction,” said Linda Wilson, business development manager for bars for Glanbia Nutritionals. ”Manufacturers have often faced challenges in effectively creating a nougat texture in such applications, and this ingredient is the first to succeed. We see bars remaining a particularly popular format for consumers as they are convenient and offer proven nutritional benefits.” For more information, visit www.glanbianutritionals.com.

Stevia crops growing in Georgia, North Carolina
Sweet Green Fields, Bellingham, Wash., a global producer of stevia extracts, is expanding its crop production through plantings in Georgia and North Carolina. “We are investing heavily in our American-grown crops and linking our advanced agriculture practices with our industry leading plant research in order to create stevia products that are competitive on a global level while being grown right in our own backyard,” said Hal Teegarden, vice-president of agricultural operations for Sweet Green Fields. The Georgia Department of Agriculture and the North Carolina Department of Agriculture and Consumer Services are supporting the stevia crop plantings. “With the ideal soil and climate conditions in Georgia, Sweet Green Fields has seen the potential for stevia to prosper as a new crop in the rotational system,” said Gary W. Black, Georgia agriculture commissioner. “We welcome their expansion here and look forward to working with them throughout the seasons to come.” Stevia extracts are natural, zero-calorie, high-intensity sweeteners that may be used in food and beverage formulations. The stevia industry already grows plants on other continents, including Asia, South America and Africa. For more information, visit www.sweetgreenfields.com.

Flour sourced from algae adds protein, ﬁber
Solazyme Roquette Nutritionals, L.L.C., South San Francisco, has introduced Almagine HL whole algalin flour. The lipid-rich food ingredient sourced from microalgae has dietary fiber, protein, antioxidants and micronutrients. It has been shown to work in baked foods, beverages and frozen desserts. Solazyme Roquette Nutritionals created the ingredient by developing a proprietary cultivation and preparation process that harnesses the nutrition and functional powder of microalgae for use in applications. Leslie Norris, senior director of innovation, said, “Characterized by a superior nutritional profile, outstanding taste and excellent texture, Almagine HL is a perfect example of what we mean when we talk about revolution. This product genuinely, finally, completely erases the divide between what tastes good and what’s good for you.” She said her company may modify Almagine to be more lipid-rich when the aim is for a healthy lipid alternative to oil, eggs and butter, or it may cultivate a protein-rich product when more protein is desired in the formulation. “If, for example, you need a great-tasting cookie with no eggs, 43% less saturated fat and 1 gram each of added fiber and protein or a dressing with reduced calories and cholesterol and enhanced mouthfeel, our whole food ingredients make that possible,” Ms. Norris said. Solazyme Roquette Nutritionals was created in 2010 by Solazyme, Inc., a California innovator of microalgae technology, and Roquette Freres, a French family group that processes plant-based raw materials. For more information, visit www.srnutritionals.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 Milling & Baking News May 15, 2012 / 41

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Supplier Innovations

http://www.glanbianutritionals.com http://www.cainfood.com http://www.srnutritionals.com http://www.sweetgreenfields.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - May 15, 2012

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