Milling & Baking News - August 2, 2016 - 41

Supplier Innovations

Ingredion launches pulse-based flours, concentrates
Ingredion, Inc., Westchester, Ill., has introduced four
pulse-based ingredients that come with a "clean flavor
profile" for use in a variety of applications, according to
the company. The ingredients are Vitessence Pulse CT 3602
faba bean protein concentrate, Vitessence Pulse CT 1552
pea protein concentrate, Homecraft Pulse CT 1203 pea

flour and Homecraft Pulse CT 2201 lentil flour.
The clean flavor profile allows companies to formulate
across a range of applications, according to Ingredion.
Pulse-based ingredients may boost protein levels in such
high-moisture applications as dairy, yogurt, pudding,

cheese, beverages, nutritional mixes and smoothies. They
may do the same for such low-moisture applications
as baked foods, snacks, cereal, bars, pasta, batters and
breading applications.
The Vitessence Pulse CT protein concentrates with peas
or faba beans contain 55% to 60% protein on a dry basis.
The Homecraft Pulse CT flours containing pea or lentil
offer different levels of fiber, starch and protein. The flours
are naturally gluten-free and may boost the protein and
fiber levels in gluten-free baked foods.
"Clean-taste Vitessence Pulse CT proteins and Homecraft
Pulse CT flours offer manufacturers a wide variety of
ingredient solutions to help address consumer demand
for enhanced protein products that are vegetable-based,
gluten-free, non-G.M.O., vegetarian, sustainably-sourced
and taste great," said Igor Playner, vice-president of
innovation and strategy North America at Ingredion.
"Interest in vegetable-based ingredients is skyrocketing,
and Ingredion's clean-taste protein concentrates and pulsebased flours make it possible for manufacturers to stay on
trend while expanding new and existing product lines."
Ingredion is the exclusive distributor of pulse
ingredients manufactured by AGT Food and Ingredients,
Regina, Sask.
For more information, visit www.ingredion.us/pulses.

Naturally sourced red
color stands up to heat

Healthy Food Ingredients
to buy flax company

Sensient Colors, St. Louis, has introduced SupraRed,
a naturally sourced color that delivers intense, bright red
shades at a neutral pH and stands up to heat, allowing it
to work in baked foods, including red velvet items.
Potential applications for SupraRed include cookies,
snacks, tortilla chips and extruded cereal. The color
may work in such
confectionery
applications as
licorice. Potential
beverage applications
include strawberry
milk.
Typical baked foods
and dry grocery
products are in a
pH range of 5-7, according to Sensient Colors. A heat
step, associated with baking or extrusion, may raise pH
even further. Red anthocyanins may shift to purple from
red. When using beet sources for red color, the Maillard
reaction may cause browning and affect color.
A novel purification technology from Sensient Colors
helps to avoid such problems and leads to a betanin
vegetable juice. SupraRed vegetable juice in both liquid
form and powder form contains the ingredients beet
juice, maltodextrin, citric acid and ascorbic acid. The
range of pH is 4-7 in both forms.
A lower usage rate from SupraRed may eliminate
product texture issues and off-notes, according to
Sensient Colors. The color is non-bioengineered/nonG.M.O.
For more information, visit www.sensientfoodcolors.com.

Healthy Food Ingredients, Fargo, N.D., has agreed to
acquire Heartland Flax, a manufacturer of flax and flax
oil and based in Valley City, N.D. The
transaction, expected to close this fall,
will add to H.F.I.'s portfolio of nonbioengineered/non-G.M.O., organic
and gluten-free ingredients, including
pulses, grains, seeds, soybeans, expeller oils and Suntava
purple corn.
Heartland Flax has a 5-log micro-reduction process
in a gluten-free Global Food Safety Initiative (GFSI)
facility. The company has capabilities for ancient grain
processing, retail packaging and availability of climatecontrolled warehouse facilities. Heartland Flax works
with North Dakota State University and the Northern
Crops Institute, both based in Fargo.
"This acquisition perfectly aligns with our strategic
plan to grow H.F.I. through selective brand additions and
new, innovative healthy ingredients to feed consumer
demand for health and wellness," said Brad Hover,
chief executive officer of H.F.I. "We're excited to form
additional strategic partnerships with farmers and food
manufacturers, from seed to the food products that
nourish lives."
H.F.I.'s family of companies includes SK Food
International, Hesco/Dakota Organic Products and
Suntava. H.F.I. last year acquired Suntava, which offers
Suntava Purple Corn.
For more information, visit www.healthyfoodingredients.net.

bakingbusiness.com / world-grain.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 XAugust 2, 2016 / 41

http://www.ingredion.us/pulses http://www.healthyfoodingredients.net http://www.sensientfoodcolors.com http://www.bakingbusiness.com http://www.world-grain.com

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