Milling & Baking News - October 14, 2014 - 44

Supplier Innovations 

Comax develops flavor
masking line for protein
Comax Flavors, Melville, N.Y., has created a "Protein
Power" flavor masking line that uses proprietary technology
to mask bitter tastes
associated with such
protein sources as
soy, whey, lentil
and pea. Potential
applications include
protein bars, cereals,
baked foods, shakes,
dairy and non-dairy
formulas, and juice
beverages.
"U.S. consumers
want protein-rich
foods and beverages
without sacrificing
taste, and Comax
is committed to
delivering protein
masking flavors that
meet the consumers'
desire for these
fortified products,"
said Catherine Armstrong, vice-president of corporate
communications for Comax Flavors.
For more information, visit www.comaxflavors.com.

Cocoa extract contains
10% polyphenols
Nutegrity, Irvine, Calif., now offers CocoaNol organic
cocoa extracts standardized to 10% natural cocoa
polyphenols.
"Through a partnership with Theo Innovations, a
division of Theo Chocolate, we are able to provide our
dietary supplement, food and beverage customers with
a chocolate extract that aligns nicely with our existing
portfolio of signature antioxidants," said Matt Phillips,
chief commercial officer for Nutegrity. "The potential
health benefits of cocoa polyphenols have been under
investigation for more than a century, and now we are
able to deliver those health benefits in a new and exciting
way."
CocoaNol contains epicatechins, which are polyphenol
antioxidants. CocoaNol is extracted without the use of
harsh solvents, according to Nutegrity, and it is Generally
Recognized As Safe (GRAS) and kosher.
"Our direct relationship with our cocoa bean suppliers
has allowed Theo to establish a proprietary process
that ensures the highest antioxidant activity in our raw
material compared to chocolate sourced elsewhere," said
Stefan Wypyszyk, vice-president of Theo Innovations.
For more information, visit www.nutegrity.com or
www.theochocolate.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.
44 / October 14, 2014 Milling & Baking News

Ingredion in $100 million specialty
ingredients investment
Ingredion, Inc., Westchester, Ill., plans to invest about
$100 million over the next several years to increase its
manufacturing capacity for specialty ingredients. The
company expects to invest in manufacturing facilities
located primarily in North America and Asia Pacific, where
crops like tapioca and rice may be better used.
Ingredion specializes in nature-based sweeteners,
starches and nutrition ingredients.
"There are growing trends toward wholesome products
made with authentic ingredients and products designed for
convenience," said Ilene Gordon, chairman, president and
chief executive officer. "Expanding our capacity will help
customers deliver against these trends."
For more information, visit www.ingredion.com.

NIR system tests grain at rates
up to 20% faster
Foss, Eden Prairie, Minn., has introduced Infratec Nova, a
sixth generation of the Infratec NIR
testing platform. With new levels
of speed and usability, the Nova
makes it possible to test grain at
rates up to 20% faster than other
NIR equipment, according to Foss.
A tablet-like touch screen is
mounted on the instrument. The
unit is 30% smaller and lighter
than the Infratec 1241. An intuitive
operator software, ISIscan Nova
Touch, supports the operation
and reduces operator training
requirements during the harvest
season when temporary staff often are hired.
For more information, visit www.foss.us.

New CP Kelco plant to
boost pectin production
CP Kelco, an Atlanta-based producer of hydrocolloid
systems, plans to build a processing plant for dry citrus
peel in Latin America, pending approval of the board of
directors. Citrus peel is used to produce pectin. CP Kelco
offers the Genu brand of pectin for use in beverages,
dressings, jams, jellies, bakery fillings and pharmaceutical
applications.
"In light of the current global shortage of citrus peel
and the continuing rapid growth in pectin demand across
all regional markets, investing in a new peel facility
demonstrates our commitment to serve as a sustainable
provider of pectin over the long term," said Don Rubright,
president of CP Kelco.
Earlier this year CP Kelco decided to expand capacity
at its pectin manufacturing facility in Limeira, Brazil. The
expansion is expected to be completed in 2015.
For more information, visit www.cpkelco.com.

bakingbusiness.com / world-grain.com
http://www.ingredion.com http://www.comaxflavors.com http://www.foss.us http://www.nutegrity.com http://www.theochocolate.com http://www.cpkelco.com http://www.bakingbusiness.com http://www.world-grain.com
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