Milling & Baking News - September 27, 2016 - 57

Achieve a calcium claim
in baked foods
Calcipur calcium carbonate is about 40% calcium and has
been shown to work in such applications as bread, rolls,
tortilla wraps, snack bars, bagels, biscuits and cookies,
according to Switzerland-based Omya. By replacing 600

mg of flour with Calcipur in a 35-gram bread roll, bakers
may achieve a calcium dose of 240 mg, enough to qualify
the item as an "excellent source" of calcium by U.S.
standards.
Calcipur also may be used to replace the amount of icing
sugar in icings for cakes and cookies by as much as 35%.
For more information, visit www.omya.com.

ADM launches non-G.M.O.
flaxseed oil Onavita
Archer Daniels Midland Co., Chicago, has introduced
Onavita, a fully refined, non-bioengineered/non-G.M.O.
flaxseed oil with alpha-linolenic acid (ALA), an omega-3
fatty acid. The Food and Drug Administration considers
products containing at least 160 mg per serving of ALA,
like what is found in Onavita, to be a good source of
omega-3 fatty acids.
Onavita is suitable for vegetarians and vegans. It has
been shown to work in a variety of products, ranging
from pasta sauces to dressings.
"ADM has long been recognized in the industry
as a reliable ingredient provider, but with our recent
acquisitions of companies like Harvest Innovations,
Eatem Foods and Wild Flavors, we've greatly expanded
our portfolio with new, natural-sourced and nonG.M.O. options like Onavita flaxseed oil, enhancing our
ability to provide innovative, on-trend solutions for our
customers," said Mike Zora, general manager of Natural
Health and Nutrition for ADM. "By leveraging this
portfolio and our deep technical expertise, we can help
customers transform their products by adding nutrition
while maintaining product quality and taste."
For more information, visit www.adm.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

I.F.F. to buy U.S.
flavors company
International Flavors & Fragrances, Inc., New York, has
agreed to acquire David Michael & Co., Inc., a privately
held company known for its vanilla expertise, strength in
the dairy and beverage categories, and relationships with
middle-market customers, according to I.F.F.
Existing resources will fund the transaction, which is
expected to add about $85 million in revenue in 2017,
I.F.F. said when announcing the deal Sept. 13. Financial
terms of the transaction were not disclosed. Based in
Philadelphia, David Michael & Co. was founded in 1896.
Last year I.F.F. acquired the Henry H. Ottens
Manufacturing Co., Inc., a Philadelphia-based company
known for flavors technologies and a portfolio of U.S.based accounts.
"For three generations, David Michael has been a vital
player in the industry, building an outstanding portfolio
of capabilities and customer relationships," said Matthias
Haeni, group president of flavors for I.F.F. "Merging
and leveraging the strengths of both IFF-Ottens Flavors
(acquired in 2015) and David Michael, we look to further
reinforce our differentiated service model in the U.S. for
middle-market customers, focused on innovation, agility
and enhanced collaboration."
For more information, visit www.iff.com.

AB Mauri to offer virtual
reality baking at IBIE
AB Mauri North America, St. Louis, will have a
2,000-square-foot booth at the International Baking
Industry Exposition in Las
Vegas Oct. 8-11, which is three
times the size of its booth space
at previous IBIE events.
The booth will feature a
virtual reality experience that
showcases baking. Told through
the eyes of an 11-year-old girl,
the story will take viewers
outfitted with virtual reality
headsets on a 360-degree journey of the baking experience.
"We're a company that is truly passionate about baking,"
said Mark Prendergast, president of AB Mauri North
America. "Our team looks at baking through a different
lens. So there's no better way to show that off than through
virtual reality designed to engage attendees and inspire
them about the baking industry."
Booth visitors also may sample artisanal bread baked with
the company's new Aromaferm products, including Wheat
& Malt Ferment 110, Durum Ferment 110, Wheatgerm
Ferment 155 and Liquid Wheat & Malt Ferment 90.
"We introduced AB Mauri's Aromaferm cereal ferment
products earlier this year, which allow bakers to create
authentic flavors and delicious textures in a variety of
breads - quickly, easily and cost-effectively," said Marie
Thomas, vice-president of bakery ingredient innovation for
AB Mauri North America.
For more information, call (800) 772-3971 or visit
www.abmna.com.
Milling & Baking News XSeptember 27, 2016 / 57

http://www.iff.com http://www.omya.com http://www.adm.com http://www.abmna.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - September 27, 2016

Table of Contents for the Digital Edition of Milling & Baking News - September 27, 2016