Milling & Baking News - May 19, 2020 - 30

Supplier Innovations X

Prova launches chestnut
flavors, extracts

©MARIUS - STOCK.ADOBE.COM

Prova Inc., Beverly, Mass., is launching a new portfolio of
chestnut flavors and extracts.
"Chestnut has long been recognized in Europe and Asia
as a popular seasonal treat," said Pam deVries, general
manager at Prova. "Here in North America, chestnut is not
just for the holidays anymore. Our flavors give manufacturers the opportunity to extend their product line all year

long with gourmet products, line extensions and limitedtime-offer products. Its unique flavor profile makes chestnut ideally suited for use in both sweet and savory applications or combined in what we call 'swavory' foods."
Potential applications include bakery, desserts, confectionery items and ice cream along with soups, sauces and
dressings. The flavors' roasted, honeyed, sweet potato taste
pairs well with traditional sweet notes like vanilla and
coffee as well as savory flavors like bacon and mushroom,
according to Prova. They are made using a high-protein,
low-fat, gluten-free chestnut flour that also contains essential amino acids, dietary fiber, potassium, phosphorus,
magnesium and vitamins E and B.
Prova's chestnut flavors and extracts are available in
powder and liquid forms and are kosher and halal certified. They also are available in allergen-free and organic
varieties.
For more information, visit www.prova.fr.

Stevia supplier receives $33
million loan from bank

PureCircle, Kuala Lumpur, Malaysia, has received a new
$33 million revolving loan facility from The Hongkong
and Shanghai Banking Corp., part of the Hong Kongbased international bank HSBC. The new loan facility
is secured by a "standby letter of credit" issued by the
HSBC on behalf of Ingredion, Inc., Westchester, Ill.,
which in April agreed to acquire a controlling 75% stake
in PureCircle.
The loan provides PureCircle with additional liquidity
to help meet its operational and working capital needs
in the period leading up to the transaction's completion,
which is expected in the second half of the year.
For more information, visit www.purecircle.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.
30 / May 19, 2020

Milling & Baking News

RBS introduces virtual
seminar series on snacks
Reading Bakery Systems (RBS), Robesonia, Pa., is
launching the RBS Virtual Snack Seminar Series, a series
of informational webinars focused on innovations in processing technologies and snack products.
"With travel on hold and industry events canceled,
there is a greater need for virtual customer support, engagement and education," said Shawn Moye, vice president of sales at RBS. "We are pleased to be able to serve
the snack food industry by offering technical expertise
from key members of the RBS team. The RBS Virtual
Snack Seminar Series will prove to be invaluable by
keeping our customers up to date on industry trends and
new technology to help improve their operations."
The seminar series will feature individual webinars that
focus on industry trends, specific challenges with various
snack industry applications and the technologies to solve
those issues. The first three seminars in the series have
been scheduled. The details of each seminar are below:
"Innovations in healthy sheeted baked snacks" - May
19, 11 a.m. EDT. Ken Zvoncheck, director of process technology at RBS, will discuss the rapidly growing baked
crisp snack category and the equipment needed to produce these snacks.
"New emithermic oven for better baking of biscuits
and cookies" - May 28, 9 a.m. EDT. Joe Pocevicius, sales
manager, Europe, will highlight the ways to achieve a
more balanced bake, better energy‐efficiency and more
effective use of radiant heat in the baking process.
"Continuous mixing for snack foods: Why continuous mixing may be a better choice for your operation"
- June 9, 11 a.m. EDT. Jim Warren, vice president of
exact mixing at RBS, will discuss how continuous mixing
addresses manufacturing challenges, what industry segments have embraced continuous mixing, and why continuous mixing may be a better choice than batch mixing.
More information on the RBS Virtual Snack Seminar
Series, including registration details, may be found at:
https://www.readingbakery.com/rbs-introduces-itsvirtual-snack-seminar-series.html.

Dawn signs for bakeries
explain social distancing
Dawn Foods, Jackson, Mich., has
introduced colorful resources to
help retail bakeries keep customers
at a safe social distance during the
coronavirus (COVID-19) pandemic.
Floor decals feature donut
images and offer advice
like "Donut worry, just
stay six feet apart"
and "Please leave a
hole lot of space."
The downloadable
assets include posters, counter signs and
floor decals.
For more information,
visit dawnfoods.com/covid-19.

bakingbusiness.com / world-grain.com

https://www.readingbakery.com/rbs-introduces-its http://www.prova.fr http://www.purecircle.com http://www.dawnfoods.com/covid-19 http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - May 19, 2020

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