Milling & Baking News - June 19, 2007 - 33

Food Ingredient
Ingredient
Solutions
News

Natural rye bases

As part of Caravan Ingredients'
line of all-natural bases, the company
offers two natural rye choices that
may put the baker into the "all natural" market. Natural Rye and Double
Natural Rye may be used for all forms
of rye bread. Both are trans fat free.
Natural Rye comes in 50-lb cartons,
while Double Natural Rye is available
in 50-lb poly-lined, multiwall paper
bags. Phone (800) 669-4092; Internet
www.caravaningredients.com
Inulin dietary fiber
Oliggo-Fiber inulin from Cargill
has been approved for use as dietary
fiber in Canada. Health Canada informed the company that it does not
object to the classification of this inulin
from chicory as dietary fiber for labeling purposes in Canada. Use of this
ingredient in foods may support language such as "high in fiber" on food
package labels. Oliggo-Fiber inulin is
a naturally sourced soluble fiber with
1.3 calories per gram and adds both
functional and nutritional benefits to
foods. Phone (800)-CARGILL (2274455); Internet www.cargill.com
Whole grain corn flour

vitamin A and one-and-one-half times
the folic acid available in traditional
whole grain sources. The product adds
crunch and long bowl life to cereals,
enhances the crust texture of hard rolls
and artisan bread, adds high fiber and
great eating qualities to cookies and
imparts a light texture to whole grain
cakes. Phone (800) 797-4992; Internet
www.foodinnovation.com
Fair Trade vanilla

A new high-quality Fair Trade vanilla is now available from Virginia
Dare. The vanilla is of Indian origin
and has a high vanillin content and
a clean flavor profile. Fair Trade is a
certified chain supply process that
sets ethical standards and encourages social responsibility of buyers to
small-scale farmers and producers of
agricultural and artisan products. It
reflects the true costs of sustainable
production, while offering a fair price
for goods and services. The standards
are established and maintained by the
Fair Trade Labeling Organization International and its U.S. affiliate, Transfair USA. Virginia Dare's new Fair
Trade vanilla has been sanctioned by
Transfair USA. Phone (718) 788-1776;
Internet www.virginiadare.com
Natural colors on tap

Hi-maize Whole Grain corn flour,
made by National Starch Food Innovation from a specialty hybrid highamylose corn, provides 33 grams of
dietary fiber per 100 grams of flour,
nearly triple the level delivered by
whole grain wheat flour and whole
grain oats. It also contains antioxidants comparable to levels provided
in blueberries, nearly three times the
bakingbusiness.com / world-grain.com

The bite-size cheesecakes shown
here demonstrate some of the natural colors available from D.D. Williamson, including its colorMaker
custom blends. The natural color
palette includes annatto extract, turmeric, paprika, red beet and anthocyanins. The company is also a leader

in caramel color and offers a certified-organic caramel color. Phone
(502) 895-2438 and (714) 472-0444;
Internet
www.ddwilliamson.com
and www.colormaker.com
Certified PAC levels
PACran whole cranberry powder from Decas Botanical Synergies
and distributed by P.L. Thomas has
been tested and certified by Brunswick Laboratories to contain guaranteed levels of cranberry proanthocyanidins (PACs). Cranberries
are widely known for their unique
anti-adhesion activity, primarily
due to PAC, a natural antioxidant
compound in the fruit. These PACs
have an A-type structure rather than
the more common B-type in other
plants. It is the A-type structures
that are responsible for the anti-adhesion mechanism of action against
infections of the urinary tract and
other organs. Phone (973) 984-0900;
Internet www.plthomas.com
Soybean newsletter now available
Readers may sign up for a quarterly
e-mail newsletter, The Soy Connection
from the United Soybean Board, to
learn about progress in soy for food
product applications. The spring 2007
issue projects the supply situation for
low-linolenic soybean oil, describes
products developed for children, reports sensory evaluation test results
and features tofu fingers as its product prototype. It also looks at marketing trends and provides a calendar of
events. Phone (206) 270-4634; Internet
www.talksoy.com
Vitamin D bakers yeast
Using a patent-pending process,
Lallemand/American Yeast created
an active bakers yeast with high levels
of vitamin D. It shows all the normal
properties of commercial bakers yeast,
Saccharomyces cerevisiae, and allows the
baker to achieve maximum vitamin D
levels without requiring supplementation. Eagle VitaD is used in baking at
normal dosage levels and contributes
the vitamin in its D2 form, which activates rapidly in the body. The new
yeast may produce bread with 10% to
100% of the vitamin D R.D.I. per 50gram serving. Tests show the vitamin
D remains stable throughout the shelf
life of the baked food. Phone (800) 6876483; Internet www.lallemand.com
Milling & Baking News

June 19, 2007 / 33

http://www.ddwilliamson.com http://www.colormaker.com http://www.foodinnovation.com http://www.caravaningredients.com http://www.plthomas.com http://www.cargill.com http://www.virginiadare.com http://www.talksoy.com http://www.lallemand.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - June 19, 2007

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