Baking & Snack - May 2008 - 92

INGREDIENT NEWS

OMEGA-3 FLAX
Flax-based food ingredients
containing omega-3 fatty acids
are now available from Avatar. Its
line of ProEssential Omega-3 Flax
Ingredients are produced by a proprietary process that yields fully
fatted, highly stable powders. All
are non-GMO, gluten free, allergen
free, vegan and kosher certified.
Conventional and certified-organic
powders, seeds and lignans are
available. In addition to the omega-3 content, flax is an important
source of fiber and contains a high
concentration of lignan. The line is
also a source of essential minerals
and vitamins such as magnesium,
manganese, zinc, vitamin B6 and
folate. Phone (800) 255-3181;
Web www.avatarcorp.com

'BETTER LABEL' INGREDIENTS
The technical staff at Briess Malt
& Ingredients will focus on ingredients that help meet label claims
such as natural, organic, glutenfree, whole grain, non-GMO, kosher or low-fat at its 2008 IFT Food
Expo booth during the June 28-July
1 meeting at New Orleans, LA. Applications to be sampled include
organic tapioca caramels made by
replacing corn syrup with BriesSweet Organic Tapioca Syrup and
granola bars using a variety of specialty grain ingredients that allow
"natural" and "whole grain" label
claims. Phone (800) 657-0806;
Web www.briess.com

CRANBERRY PROTEIN
Derived from cranberry seeds,
Luravida cranberry protein powder
from AHD International carries
23 to 30% protein, 5 to 20% soluble
fiber and 40 to 47% insoluble fiber.
It also contains omega-3, -5 and
-9 fatty acids. Applications include
baked foods, snacks and bars. The
powder is produced using a patented
cold extrusion and filtration process
from the seeds of the American
cranberry. No enzymes or extraction solvents are used, according
to the company. It can be used in
formulations without raising the
allergen concerns encountered with
soy and dairy proteins. Phone (404)
233-4022; Web www.ahdintl.com

COOL-DOUGH YEAST
Developed by Red Star Yeast
to perform in almost all forms of
frozen dough, Cool SmartYeast is
specially grown using a process that
allows it to remain active during
frozen storage. The yeast is a strong
fermenter in dough systems containing 0 to 20% sugar. Its advantages include stress resistance that
drastically reduces the amount of
yeast required in a formulation, thus
lowering the cost of yeast. Its proofing times are shorter. The yeast is
available in cream and dry crumbled
forms. Phone (877) 677-7000;
Web www.redstaryeast.net

GLUTEN-REDUCTION ENZYME
Veron HF from AB Enzymes is
an enzyme product that reduces
vital wheat gluten in baking formulations by up to 50%, according
to the company. Not only does this
save costs for bakers, the enzyme
also helps stabilize the dough system, resulting in attractive baking
volume and a nice break-andshred. Phone (+44) 1733 555032;
Web www.abfingredients.com

BAKING & SNACK / May 2008

ROSE WATER FLAVOR
Steam distillation allows NielsenMassey to capture the essential oils
of fresh rose blossoms in its new
Rose Water flavor. This method
produces a delicate floral flavor,
typically used in Middle Eastern,
Indian and Greek specialities such
as baklava and rice pudding as well
as French pastry glazes and cremes.
Available in 18-oz and 1-gal sizes
for industrial use, Rose Water adds
a taste of spring, according to the
company. Phone (847) 578-1550;
Web www.nieslenmassey.com

SODIUM REDUCER
A breakthrough in technology
by Wixon brings to market KCLean
salt, which cuts sodium in half but
retains salt's flavoring properties.
The new product combines sodium
chloride with potassium chloride
and adds a proprietary ingredient
to remove bitter metallic aftertastes.
KCLean salt works in baked foods
and in topical applications for
snacks, plus other heated, boiled,
frozen and packaged applications. It
delivers the salty taste that consumers enjoy and is labeled "all natural
flavors" and "no artificial flavors
added" on finished product packaging. Phone (800) 841-5304;
Web www.wixon.com

http://www.nieslenmassey.com http://www.ahdintl.com http://www.avatarcorp.com http://www.redstaryeast.net http://www.briess.com http://www.abfingredients.com http://www.wixon.com

Baking & Snack - May 2008

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