Baking & Snack - December 2007 - 24

NEWS FRONT
Fiberstar receives food ingredient award
Fiberstar, Inc., Willmar, MN, earned the
coveted and prestigious Most Innovative
Food Ingredient Silver Award for its allnatural Citri-Fi products, presented during a Food Ingredients Europe ceremony
Oct. 30 in London, England. The products

contain dried orange pulp along with guar
or xanthan gum. Citri-Fi creates an amorphous fiber structure with properties resembling gums and hydrocolloids because
of its ability to build viscosity and strong
water-binding capacity. Additionally, the

The Smartest Distance
Between Two Points.
Pneumatic Conveying Systems
from VAC-U-MAX.
VAC-U-MAX is a premier manufacturer of
custom pneumatic systems and support
equipment for conveying, batching, and
weighing materials.
Count on us for:
* Decades of engineering and conveying
expertise.
* Customized solutions that meet your
specific needs. Because our systems are
not "off the shelf," they are always on
the mark.
* Reliable equipment that's proudly made
in America.
* Our Airtight Performance Guaranteeā„¢. We
stand behind every system we engineer.
And we say it in writing.

U

r

For more information about our customengineered pneumatic systems and
solutions, call:

1-866-239-8449
or visit online at:

www.vac-u-max.com/convey

Air-driven solutions.

ace as
Belleville, New Jersey
convey@ vac-u-max.com

For more information, see Page 113

26 / BAKING & SNACK / December 2007

product is nongummy, easy to hydrate, has
reduced formulation costs and superior
flavor release.
"In creating Citri-Fi, Fiberstar has pioneered a novel process that produces a
natural ingredient using a previously discarded waste stream," said Henry Dixon,
chairman of the international judges and
commercial director of Barrett Dixon
Bell, an international food marketing communications agency located in
Altrincham, England.

AHA includes trans
fat standards
The American Heart Association (AHA),
Dallas, TX, added trans fat criterion for
companies bearing or seeking to display the
AHA's heart-check mark on its products.
The new criteria will apply to the Standard
certification and Whole Grain categories in
the group's food certification program. New
standards will be effective beginning Jan. 1
for new products, while current products in
the program meet the standards. As a result
of previously established fat criterion for the
certification, current products meet the new
trans fat criterion.
For standard certification, individual
foods must have less than 0.5 g per Reference
Amount Customarily Consumed (RACC)
and per labeled serving size. Whole-Grain
certification requires individual foods
to have less than 0.5 g per RACC and per
labeled serving size. The new standards
correlate with AHA's "Face the Fats" national consumer education program.


http://www.vac-u-max.com/convey

Baking & Snack - December 2007

Table of Contents for the Digital Edition of Baking & Snack - December 2007

Contents
Baking & Snack - December 2007 - 1
Baking & Snack - December 2007 - 2
Baking & Snack - December 2007 - 3
Baking & Snack - December 2007 - Contents
Baking & Snack - December 2007 - 5
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