Milling & Baking News - October 23, 2018 - 28

Whole wheat

healthy

goodness

Food Ingredient Solutions

immune system attacks proteins in the food that are normally harmless. The proteins that trigger the reaction are
called allergens. More than 170 foods have been reported
to cause allergic reactions, according to F.A.R.E.
The F.D.A. has a specific set of regulations for gluten,
which is found in wheat, rye and triticale and must be
avoided by people with celiac disease. About 1% of the
population has celiac disease, according to Beyond Celiac,
Ambler, Pa., which unites with patients and partners to
drive diagnosis, advance research and accelerate the discovery of new treatments and a cure.
Artesa chickpea flour entered the market for use in
gluten-free products this year. The flour provides a taste
profile similar to premium wheat flour, along with similar
mouthfeel and texture characteristics, according to Nutriati, Inc., Richmond, Va., and its exclusive commercialization partner, PLT Health Solutions, Morristown, N.J.

ENJOY LIFE FOODS

More paperwork
Selling allergen-free ingredients and food products may
increase the amount of a company's paperwork.
Chicago-based Safe + Fair audits and validates the

Products from Enjoy Life Foods are free from wheat, dairy, soy,
sulfites, lupin, fish, crustaceans, peanuts, tree nuts, casein, egg,
sesame, mustard and shellfish.

Discover the North Dakota Difference

Whole Wheat Flours:
The North Dakota Mill's high protein
whole-wheat flours are milled from
the best hard red spring wheat. They
are ideal for use in whole wheat breads
and rolls or, when blended, for variety
breads. Our whole-wheat flours are
available in fine, medium, and coarse
granulations, in 50 pound and 100 pound bags. Available in 50-pound
bags are crushed, cracked and rolled/flaked wheat. These products are
ideal for use in variety breads. White Whole Wheat is also available.

Call 1-800-538-7721 to discover the difference.
www.ndmill.com
& Baking
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28 / October 23, 2018

manufacturing and production facilities of the company's
products and ingredients by location. Every food production lot is tested for peanut, almond, hazelnut, walnut,
cashew, pistachio, macadamia, Brazil nuts, coconut and
pecan. Other food allergens like egg, milk, soy, wheat, fish
and shellfish are tracked and isolated in facilities. The allergens are noted on packaging if they are used in products or processed in Safe + Fair facilities.
All products from Safe + Fair are free from peanuts and
tree nuts. Cheddar mac and cheese is free from peanuts,
tree nuts and egg. Chips are free from gluten, peanuts, tree
nuts, egg, shellfish and fish.
Inclusion Technologies has achieved SQF Level 2 certification.
"It makes sure that you've got the proper segregation,
ingredient control and paperwork, and all your business
processes are in place to support a quality product that is
not misbranded or misleading or has any cross-contamination," Mr. Reid said.
Documentation and segmentation may be more difficult
than creating a nut-free product.
"Where the challenge in the industry comes in is the allergen controls and the documentation and segregation and
assuring that there's no cross-contamination all throughout
the supply chain," he said. "That is the biggest challenge." MBN
- Jeff Gelski
bakingbusiness.com / world-grain.com

http://www.ndmill.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - October 23, 2018

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