Milling & Baking News - July 2, 2019 - 41

Supplier Innovations

AB Mauri North America adds
to headquarters in St. Louis
The Fleischmann's Technology Center, comprising a 40seat theater for training, product demonstrations and livestreamed events, is one highlight in an AB Mauri North
America expansion at its headquarters in St. Louis. The
company, which offers yeast and bakery ingredient products, also has expanded a bakingHUB that gives customers
a range of expertise and tools to accelerate innovation and
a yeast strain development center that includes global technologies and expertise.
The headquarters now
occupies more than 33,000
square feet, up from about
23,000 square feet, in the Cortex Innovation Community's
@4240 building.
"This multimillion-dollar
expansion underscores our
commitment to the industrial
baking industry in North
America," said Mark Prendergast, president of AB Mauri North America, a division of
AB Mauri. "It allows us the opportunity to boost both the
scale and functionality of our current technical baking and
fermentation facilities, so we can accelerate our research
and development."
For more information, call (800) 772-3971 or visit
www.abmna.com.

'Upcycled' sweetener syrups
receive IFT19 innovation award
Sweeterra syrups from Comet Bio, London, Ont., won a
2019 IFT Food Expo Innovation Award at IFT19, the Institute of Food Technologists' annual meeting and food
expo held June 2-5 in New Orleans. The syrups are functionally equivalent to corn syrup but with less calories,
lower sugar and higher dietary fiber, according to the
company. The sweeteners are "upcycled" in that Comet
Bio uses crops, including straw, leaves and stalks, left
over after harvest and turns them into ingredients.
"We'd like to thank the Institute of Food Technologists
for recognizing the innovation behind our Sweeterra syrups," said Richard Troyer, chief executive officer of Comet
Bio. "Our customers are eager for ingredients that align
with consumer trends around health and sustainability
without sacrificing product taste or performance. This
award validates the hard work and progress we're making
to build the future of ingredients without compromise."
Innovation awards also went to Bavaria Corp., Apopka,
Fla., for its Bafos MP natural flavor and Chr. Hansen,
which has a U.S. office in Milwaukee, for its FruitMax
Reds, which are colors sourced from the Hansen sweet potato. A panel of 10 jurors from academia, government and
industry with experience in research and product development, processing and packaging technology, and food
safety selected the three companies and their innovations
from 30 qualified entries. Judging criteria included degree
of innovation, technical advancement, benefits to food
manufacturers and consumers, and scientific merit.
For more information, visit comet-bio.com.

bakingbusiness.com / world-grain.com

New organic bread softener
extends shelf life
Pak Group, Pasadena, Calif., through its North American brand Bellarise, has launched BellaSoft Organic 1500
Plus, a bread softener that has been shown to extend
shelf life, save on costs and enhance bread quality, according to the company. It may be used in fresh bread
varieties and frozen bread varieties.
"Our customers asked us to develop a bread softener
that worked just as well in both organic and conventional
bread, frozen and fresh applications, that would extend
shelf life to suit the application, and would simplify the
production process," said Alex Peña, director of product
development for Bellarise.
He added BellaSoft Organic 1500 Plus improves crumb
structure, may be added to a dough along with other dry
ingredients, has a low use rate that simplifies scaling
and customization, and could be used in lean and sweet
doughs.
For more information, visit www.bellarise.com.

Denali Ingredients expands
into baked inclusions
Denali Ingredients, New Berlin, Wis., is expanding its
food ingredients manufacturing capabilities. The company
will open a 98,000-square-foot manufacturing facility in
New Berlin that will produce a new line of baked inclusions, including brownie and
cheesecake pieces for application in ice cream and other sweet
snacks.
The company said the expansion
will double its production space
and improve production of its current extruded doughs, bits, flakes
and bark products.
"Adding a new capability -
baked inclusions - expands our portfolio of products for
our customers," said Neal Glaeser, president of Denali Ingredients.
The facility will improve frozen storage capacity to provide sufficient space for expanding product offerings. It
also includes modern sanitation equipment and processes,
isolated production spaces and a quality control lab with
updated testing equipment. The facility has several environmental impact improvements, including LED lights,
high efficiency boilers, water heaters and air handling systems and a recycling program.
Denali Ingredients opened a research and development
center three years ago to provide space for research and development and a small-scale pilot plant for product testing.
"This expansion of our portfolio, along with our emphasis
on hands-on customer collaboration, provides our R.&D.
team a broader platform to effectively address trends in today's complex food environment," Mr. Glaeser said.
For more information, www.denaliingredients.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

July 2, 2019 / 41

http://www.bellarise.com http://www.abmna.com http://www.denaliingredients.com http://www.comet-bio.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - July 2, 2019

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