Milling & Baking News - November 22, 2016 - 57

AKFP introduces gluten-free
cheese bread base
American Key Food Products, Closter, N.J., has
introduced a Brazilian cheese bread base for industrial
users in the baking and food service sectors in North
America. The mix is formulated from gluten-free and nonbioengineered/non-G.M.O. ingredients. American Key
Food Products partnered with Cassava S/A, a producer of
tapioca/cassava in Brazil, to create the cheese bread base.
"Known in Brazil as Pão de Queijo, this savory delicacy

is gluten-free, as it is made from a blend of native tapioca,
or cassava, starches which naturally contain no gluten,"
said Mel Festejo, chief operating officer at AKFP. "It is also
non-G.M.O., clean label and allergen-free. The shape of
Brazilian cheese breads resembles donut holes, and their
delightful, lightly crispy crust covers a soft and light inner
crumb. It has been a favorite snack in Brazil, made in home
kitchens and local bakeries for generations."
For more information, visit www.akfponline.com.

Supplier Innovations

MGP Ingredients sends fiber
petition to the F.D.A.
MGP Ingredients, Atchison, Kas., on Nov. 10 said
it has filed a citizen petition with the Food and Drug
Administration asking the agency to confirm the status of
Fibersym RW and FiberRite RW resistant wheat starches
as dietary fiber.
The F.D.A. in the May 27 issue of the Federal Register
presented a fiber definition that includes naturally
occurring fibers and only fibers added to food that show
a physiological health benefit. The F.D.A. said it sought
comment on available scientific data on non-digestible
carbohydrates to assist in the review of the scientific
evidence.
"MGP is confident that our patented Fibersym RW
and FiberRite RW meet the F.D.A. criteria since these
ingredients are isolated non-digestible carbohydrates
that demonstrate beneficial effects in humans," said
Michael Buttshaw, vice-president of ingredients sales and
marketing for MGP Ingredients.
Several peer-reviewed scientific studies in human
populations have been conducted with academia on
Fibersym RW, said Ody Maningat, Ph.D., vice-president
of research and development and chief science officer for
the company.
"Results of these studies demonstrate Fibersym
RW's contribution to lowering total blood cholesterol
levels and reducing waist circumference and total body
fat percentages, which can decrease the risk of being
overweight," he said. "We also have documented results
showing a lowering of post-prandial glucose levels.
Similar physiological benefits are applicable to FiberRite
RW, as well."
For more information, visit www.mgpingredients.com/
fibersym.

Study finds probiotics reduce
body fat mass
Create Danish with
The probiotic Bifidobacterium animalis ssp. lactis 420,
non-hydrogenated oils
alone or in combination with the prebiotic fiber Litesse
Ultra polydextrose, reduced body fat mass, trunk fat
mass, waist circumference and energy intake compared
to placebo in people who adhered to the study protocol
over the six-month intervention, according to a study that
appeared on-line Oct. 26 in EBioMedicine.
DuPont Nutrition & Health funded the study, which
was conducted at four research clinics in Finland.
The double-blind, randomized, placebo-controlled
multicenter, six-month trial involved 225 healthy adults.
"The potential influence of the gut microbiota on the
regulation of body weight and shape is an exciting area
right now," said Megan DeStefano, probiotics global
marketing lead at DuPont Nutrition & Health. "Around
the world, consumers are seeking natural support for
weight management. In DuPont proprietary market
research, we have identified that 57% of the global
population are confused about what they should eat
and what will help them achieve weight goals without
making major lifestyle changes. We believe this product
will give our customers a great market opportunity."
For more information, visit www.dupont.com.

bakingbusiness.com / world-grain.com

AAK, Edison, N.J., sampled a cinnamon Danish made
with non-hydrogenated oils at
the International Baking Industry
Exposition in Las Vegas in
October.
Cisao 8253, a flaked shortening
with ground cinnamon, provided
an even distribution of fat and
a light, flaky texture, according
to AAK. Cisao 8285, an allpurpose margarine, provided
emulsification, color and a
smooth plasticity and consistency
that spreads throughout the
lamination process. Cisao
8315 gave the cinnamon filling
spread-ability, and Cisao 8120, a
shortening, provided a creamy mouthfeel.
For more information, visit www.betterwithaak.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 XNovember 22, 2016 / 57

http://www.akfponline.com http://www.mgpingredients.com/fibersym http://www.betterwithaak.com http://www.dupont.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - November 22, 2016

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