Milling & Baking News - December 17, 2019 - 49

Supplier Innovations

First Choice Ingredients
launches toasted cheese
concentrates
First Choice Ingredients, Germantown, Wis., has introduced a toasted cheese line that includes toasted cheddar
and toasted Parmesan concentrates. They are available in
paste and powder form and at a variety of concentration
levels.
"Our partners are constantly looking for unique, authentic, on-trend cheese and dairy ingredients that will take
their formulations to the next level," said Roger Mullins,
vice-president and chief operating officer of First Choice
Ingredients. "Our toasted
Parmesan and toasted
cheddar cheese concentrates are the perfect solution because they add a
subtle yet impactful layer
of complexity to a variety
of applications, including soups, sauces, dressings, prepared meals and
sides, seasonings, baked
goods and so much more. From mild flavor nuances like
sautéed or caramelized notes to more distinct characteristics like charred or burnt, our concentrates can boost flavor
and give manufacturers the competitive edge their customers are looking for."
For more information, call (262) 251-4322 or e-mail
Newbauer5@fcingredients.com.

Non-thermal technology
eliminates pathogens
in flour
Agri-Neo, Toronto, has introduced Neo-Temper, an organic, non-thermal food safety technology that eliminates
pathogens in flour. Neo-Temper provides a validated
>99.9% microbial reduction for both hard and soft flours
while maintaining the flours' nutritional and functional
qualities.
The process starts by mixing an organic liquid solution
with the water deployed during the tempering process.
The technique destroys pathogens such as E. coli and
Salmonella on the wheatberry's surface and in cracks and
crevices that harbor pathogens. Since the process does
not use heat, it preserves the nutrition, integrity and
functionality of flour.
"Flour is a top three food staple in our daily lives,"
said Rob Wong, president of Agri-Neo. "Yet to date
the industry has not had a commercially viable solution to address the recurring number of flour recalls we
are seeing due to E. coli and Salmonella contamination
within this highly consumed ingredient. We are excited
to stop these unfortunate and unacceptable incidents by
offering millers a scientifically proven solution that will
finally protect flour and the health and well-being of
consumers."
For more information, visit www.agri-neo.com.

bakingbusiness.com / world-grain.com

F.D.A. has no objections
to GRAS status of Merit
plant proteins
The U.S. Food and Drug Administration has no objection
to the Generally Recognized As Safe (GRAS) status of
the plant protein product portfolio of Merit Functional
Foods, Winnipeg, Man. The portfolio includes three ingredients: pea protein, non-bioengineered/non-G.M.O.
canola and MeritPro, a blend of pea protein and canola
protein.
"We're thrilled to have received this designation from
the F.D.A. as it is a significant milestone in the introduction of our plant protein ingredients to the industry,"
said Ryan Bracken, co-chief executive officer of Merit
Functional Foods. "This substantiates the extensive
amount of development, research and review that has
been invested in these game-changing ingredients."
Merit is a joint venture between former executives of
Manitoba Harvest Hemp Foods and Burcon NutraScience
Corp., Vancouver, B.C. Merit has a licensing agreement
with Burcon NutraScience Corp., which has proprietary
protein extraction and purification technologies. Burcon NutraScience in October said the F.D.A. had issued
a GRAS no-objection letter for Peazazz and Peazac pea
proteins.
For more information, visit meritfoods.com.

GNT Group predicts
aqua as a top color
trend in 2020

Shades of aqua like blue and green will thrive as a color
trend for food and beverages in 2020 as shoppers seek
products that re-connect them with nature, according to
the GNT Group, Mierlo, The Netherlands. The company
has developed a range of green and blue colors under
its Exberry brand by making
them from spirulina (algae that
contains a coloring component
called phycocyanin).
"Shades of aqua evoke marine
environments and mountain
landscapes, conveying a sense of
health and wholesomeness and
strong links with the outdoors,"
said Maartje Hendrickx, market
development manager for the
GNT Group. "Green is rooted
in nature. It is a positive identifier for nutrition and signifies
freshness and organic goodness.
Blue evokes the ocean garden. It
conveys a sense of relaxation and
calm and is impactful on social media."
For more information, visit exberry.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

December 17, 2019 / 49

http://www.meritfoods.com http://www.exberry.com http://www.agri-neo.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - December 17, 2019

Table of Contents for the Digital Edition of Milling & Baking News - December 17, 2019