Milling & Baking News - May 26, 2015 - (Page 48)

Supplier Innovations Sweetener blends feature Welch's to offer inclusions monk fruit, stevia to food companies Steviva Ingredients, Portland, Ore., has launched a MonkSweet portfolio of natural sweetening systems and grades. They feature proprietary monk fruit (lo han guo) and stevia or erythritol. Potential applications include beverages, cereal, confectionery items, desserts, fruit products, ice cream, jams, jellies, meal replacement bars and snacks. MonkSweet+ is a blend of Steviva's SteviaSweet 95-60, monk fruit extract and Erysweet erythritol. It is twice as sweet as sugar and 0.2 calories per gram, which compares to sugar at 4 calories per gram. MonkSweet LS, a blend of monk fruit and stevia, is 250 times as sweet as sugar and provides a well-rounded flavor profile, according to Steviva Ingredients. The portfolio also includes monk fruit extracts in three grades. MonkSweet V25 is 25% mogroside V at the minimum and the most cost-effective monk fruit sweetener in the portfolio. MonkSweet V40 is 40% minimum mogroside V, 300 times sweeter than sugar and able to blend with nutritive and non-nutritive sweeteners. MonkSweet V50 is 50% minimum mogroside V and the most intensely sweet of the MonkSweet portfolio. It pairs well with other sweeteners. Monk fruit sweeteners are derived from a group of glycosides called mogrosides. Steviva Ingredients extracts mogroside V, the sweetest of the mogrosides, from the pulp of the fruit via water extraction. Monk fruit is nonbioengineered/non-G.M.O. It is heat-stable, shelf-stable and pH-stable. For more information, call (310) 455-9876, e-mail or visit products/monk-fruit-stevia-sweetener/. AAK hires marketing manager Leaslie Carr has joined AAK as marketing manager, AAK USA Inc. She will be based in Edison, N.J., and will be responsible for marketing and business development for AAK USA and Canada. She joins AAK from Firmenich, where she was business development manager for the Savory Foods North America business. Prior to Firmenich, she held numerous roles at Ingredion, Inc. Ms. Carr has a bachelor 's degree in chemical engineering from Rutgers University and a master of business administration degree from Rider University. For more information, visit 48 / May 26, 2015 Milling & Baking News Food manufacturers will have the opportunity to incorporate inclusions produced from Welch's Concord grape juice and puree into their products thanks to a partnership between Welch's and Taura Natural Ingredients. The inclusions will be marketed as FruitWorx. Potential applications include nutrition bars, confectionery items, baked foods and breakfast cereal. Taura Natural Ingredients will use its Ultra Rapid Concentration (URC) process to create concentrated pieces and pastes from the Welch's Concord grape juice and puree. The inclusions may be used alone, in combination with other fruit and blended with grains, including ancient grains such as chia. Both companies will sell the FruitWorx pieces and pastes. Initially they will be available in North America, Japan and South Korea. For more information, visit or Apple pectin ingredients may replace citrus pectin The new TIC Pretested apple pectin series from TIC Gums, White Marsh, Md., features six products, including non-bioengineered and organic-compliant options. They have been shown to work as a one-to-one replacement for citrus pectin. Pectin is used as a setting agent for jams and jellies, provides viscosity and gelation to bakery fillings, and provides texture to beverage applications. Specially manufactured pectin stabilizes protein in acidified dairy beverage applications. The six products are: *HM rapid set, a high methyl ester pectin with a rapid set at high temperatures for full-sugar applications, *HM slow set, a high methyl ester pectin with a slow set at low temperatures for full-sugar applications, *HM slow set 3, a high methyl ester pectin with a slower set for confection applications, *LMA, a low methyl ester amidated pectin for low-sugar applications *AM 800, a high methyl ester pectin designed to prevent sedimentation in acidified protein beverages, and *1500, an unstandardized high methyl ester (HM) pectin with a medium set temperature. For more information, visit For information on submitting an item for Supplier Innovations, e-mail or contact Jeff Gelski at 816-756-1000, ext. 867. /

Table of Contents for the Digital Edition of Milling & Baking News - May 26, 2015

Milling & Baking News - May 26, 2015
Ingredient Update - Winds of change blow through ingredient fundamentals
Stay true to the science, grains group tells guidelines committee
Late News - Campbell baking and snacking unit strong
Table of Contents
News Comment - Asia trade pact crucially important to farm sector
Editorial - Flour output data point to eating trends
Late News
Business - ConAgra Foods to close Wisconsin cookie plant
Mondelez considering changes at Chicago bakery
ADM to acquire Chinese sweetener business
Ardent Mills showcases capabilities with bakery, kitchen on wheels
General Mills wants more from the core of its business
Kellogg’s Bryant: Signs show that cereal trends are improving
Financial Results - Investments a drag on Weston Foods first-quarter income
Post Holdings embraces move to value-oriented R.-T.-E. cereal
Post consolidating cereal businesses
News Feature - Baking mix brand conquers challenges in gluten-free innovation
Exports and Trade Issues - Growth in China’s imports of U.S. agricultural goods slows…for now
People - Former Darden executive to president of Panera Bread
Steve Cooper joins Schwebel Baking as chief operating officer
William Fife, longtime A.S.B. and B.C.C. member, dies
IFIC survey again finds people seek whole grains, fiber
Washington - The unsettled G.M.O. world
Weather Outlook - U.S. Plains rain puts end to multi-year drought
Guidelines timeline
Education and Research - Global warming seen causing wheat yield declines
Supplier Innovations
Ingredient Market Trends - Winter wheat harvest under way
Ingredient Week
Marketplace Business Network
Ad Index

Milling & Baking News - May 26, 2015