Milling & Baking News - July 5, 2016 - 49

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Manage water in
fruit pies
The formulation of frozen desserts such as fruit pies
should address free water and the impact it may have on
both the crust and the
filling. Advanced Food
Systems, Inc., Somerset,
N.J., offers Actogel FCS
that provides assistance
in doing so.
Actogel FCS disperses
and hydrates quickly.
It may be sprinkled
directly onto the fresh
or individually quick
frozen (IQF) fruit
during mixing. By
controlling syneresis
during mixing, it
improves freeze/thaw
stability and enhances
the filling texture after baking. Actogel FCS may be used in
single fruit pies or pies that use blends of different fruits. It
also works on pies that are re-heated in the microwave.
For more information, call (800) 787-3067 or e-mail
lab@afsnj.com.

GNT invests in
spirulina-sourced colors
GNT, which has a U.S. office in Tarrytown, N.Y.,
already produces enough spirulina to color more than
1 billion portions of food per year. Now the company
has begun constructing an additional spirulina plant at
its headquarters in Mierlo, The Netherlands, which will
more than double GNT's capacity for making blue and
green coloring foods.
Colors sourced from spirulina, a
blue-green algae, may be used in
place of synthetic F.D.&C. colors
in the United States and colors
with E numbers in Europe.
"More and more, major food
and beverage companies are
announcing the replacement of
artificial colors," said Hendrik
Hoeck, managing director of
the GNT Group. "Being the only natural alternative to
artificial dyes, such as patent blue V (E 131) or brilliant
blue FCF (E 133), the algae plays a highly important role
in natural color solutions. Anticipating this role, GNT
was the first to develop coloring foods from spirulina
more than 20 years ago. That is why we can now offer
an ample supply for current market needs and have the
required processing technology and unique expertise
to provide high-quality products and tailor-made
application support."
For more information, visit www.gnt-group.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

Supplier Innovations

Add gourmet flavors
to baked foods
Gold Coast Ingredients, Commerce, Calif., now offers
white and black truffle flavors as well as vanilla flavor
for baked foods. They belong to a new line of flavors that
replicate the flavor profiles of gourmet ingredients and
delicacies from around the world.
The truffles are international, gourmet fungi. Besides
baked foods, the white and black truffle flavors may be
used in oils, snack foods, prepared foods, sauces and
seasonings.
Gold Coast Ingredients formulates vanilla flavor
alternatives to complement specific products. Besides
baked foods, they may be used in dairy products,
beverages, nutraceutical beverages and bars, and
personal care products.
For more information, visit www.goldcoastinc.com.

Bay State facilities gain
Non-GMO Project verification
Two Bay State Milling Co. milling facilities, one in
Woodland, Calif., and one in Bolingbrook, Ill., have
received Non-GMO Project verification. The approval
allows the company to offer a collection of Non-GMO
Project verified products, including conventional and
organic flours as well as seeds, spices and ancient grains.
"Offering our customers the most scalable and flexible
supply chains in the plant-based ingredient market for
grain-based foods is foundational to our growth strategy,"
said Peter Levangie, president and chief operating officer
of Quincy, Mass.-based Bay State Milling. "Growing
consumer interest in food free from genetic modification
is creating another opportunity for Bay State Milling
to differentiate ourselves and support our customers.
Accordingly, participating in this certification is a natural
choice."
The Non-GMO Project seal appears on more than
35,000 products in North America. The Non-GMO Project,
Bellingham, Wash., is a non-profit organization.
For more information, visit www.baystatemilling.com or
www.nongmoproject.org.

Keep labels clean
in frozen pizzas
PizzaRise from Cain Food Industries, Inc., Dallas,
offers a clean label alternative to self-rising frozen pizza
crusts. PizzaRise provides the total dough conditioning,
mix reduction, oxidation and leavening to produce
doughs with good extensibility and tolerance to varying
formulations and changing raw materials.
Frozen pizza products made with PizzaRise will show
improved oven spring, texture and color, according to
the company. PizzaRise Crust is formulated for a variety
of frozen pizza and flatbreads, including white, whole
wheat and multigrain.
For more information, visit www.cainfood.com.

Milling & Baking News XJuly 5, 2016 / 49
http://www.goldcoastinc.com http://www.baystatemilling.com http://www.nongmoproject.org http://www.gnt-group.com http://www.cainfood.com http://www.bakingbusiness.com http://www.world-grain.com
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