Milling & Baking News - January 7, 2014 - 41

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Add natural cheese flavor to
pasta, bread mixes, instant rice
Van Drunen Farms,
Momence, Ill., offers
freeze-dried cheese that
may offer a more natural
alternative to artificial
cheese flavors. The
product is available in
powder and shredded
forms in cheddar, Colby,
Monterey Jack and
mozzarella varieties.
The freeze-dried cheese
may be used in macaroni
and cheese or other pasta
dishes. Other possible
applications include
dry meal kits, bread
mixes, sauce packets
and flavoring for instant
foods like mashed potatoes, soup mixes and rice. It may
be used to make cheese popcorn, cheese-flavored snacks,
flavored chips and snack mixes.
For more information, call (815) 472-3100, e-mail
sales@vandrunen.com or visit www.vandrunenfarms.com.

Naturex opens three sales
offices in United States in
Naturex, Avignon, France, is opening sales offices
Dallas, Atlanta and Chicago. The company already has
a 275,000-square-foot factory and headquarters in South
Hackensack, N.J., sales offices in Costa Mesa, Calif., and
Toronto, and a factory in Shingle Springs, Calif.
"Fully integrated in our U.S. entity, the additional
local sales teams will bring the same responsiveness and
technical skills that keep our clients around the world
so loyal to Naturex," said Stéphane Ducroux, chief
operating officer of the Americas. "By getting closer to
our customers, we will offer them greater flexibility and
tailor-made support in the food and beverage, nutrition
and health, and personal care markets."
For more information, visit www.naturex.com.

Save on costs with premixes
Each one of the Fortitech premixes from DSM,
Schenectady, N.Y., is a single source of multiple nutrients,
which means manufacturers may save on labor, cost and
testing. The premixes integrate ingredients from a selection
of vitamins, minerals, amino acids,
nucleotides and nutraceuticals. They may
be used in range of products, including
baby formulas, cereal, bars, dairy
products, nutrition and sports drinks,
juices, snacks, waters, candies and
supplements.
Globally, DSM has 12 premix facilities, 5 innovation
centers and more than 40 sales offices. For more information,
visit www.fortitechpremixes.com.
bakingbusiness.com / world-grain.com

Supplier Innovations

Green chile queso joins
powders, seasonings line
Land O'Lakes Ingredients, Arden Hills, Minn., has
added green chile queso to its line of cheese powders and
seasonings. The new seasoning involves green chile, garlic
and onion melting into cheese seasoned with tomato,
white pepper, chili powder and jalapeños. Potential
applications include baked foods, snacks, sauces, dips and
salad dressings.
"We think it's the perfect Tex-Mex fusion of flavors,"
said Jim Jarman, marketing and sales leader for the
ingredients team at Land O'Lakes. "Spicy is now the No.
1 appetizer flavor in restaurants. Queso has also seen
tremendous growth as a salty snack flavor, along with
green chile and jalapeño flavors."
For more information, visit www.landolakes-ingredients.com.

F.D.A. has no objection to use
of new stevia sweetener
PureCircle, which has a U.S. office in Chicago, has
received a letter of no objection from the Food and Drug
Administration for the use of Rebaudioside M as a general
purpose sweetener for foods and beverages in the United
States, the company said Dec. 30. Reb M (also known as
Reb X) has a closer taste to table sugar than previous stevia
ingredients, which allows for deeper calorie reductions in
food and beverage products, according to PureCircle.
A joint development and five-year supply agreement
between PureCircle and The Coca-Cola Co., Atlanta, led to
the discovery and development of Reb M. PureCircle made a
Generally Recognized As Safe (GRAS) filing with the F.D.A.
in May 2013.
"Ongoing investment in supply chain assets and leaf
development are in place to support the commercialization
of Reb M," said Jason Hecker, vice-president, global
marketing and innovation for PureCircle.
For more information, visit www.purecircle.com.

White paper examines
sugar reduction
Steviva Brands, Inc.,
Portland, Ore., has released
a white paper called "Taking
the mystery out of reduced
sugars." It examines how
natural nutritive sweeteners,
polyols and plant-based
sweeteners may be used to
reduce sugar in foods and
beverages.
For more information,
visit www.steviva.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.

Milling & Baking News January 7, 2014 / 41
http://www.landolakes-ingredients.com http://www.vandrunenfarms.com http://www.purecircle.com http://www.naturex.com http://www.steviva.com http://www.fortitechpremixes.com http://www.bakingbusiness.com http://www.world-grain.com
Milling & Baking News - January 7, 2014

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