Milling & Baking News - September 21, 2010 - 46

Supplier Innovations 

Pasta comes with Ultragrain
Food service operators may offer the nutrition of whole
grain pasta with consumer-friendly appeal
thanks to Ultragrain
Pasta based on Ultragrain, the whole wheat
flour that combines
the nutrition of whole
grain with the taste,
texture and appearance
of white flour, according to ConAgra Mills,
Omaha. Ultragrain Pasta offers a mild flavor,
smooth texture, lighter color and no brown specks.
ConAgra Mills and J.M. Swank, a national food ingredient
distributor, offer Ultragrain Pasta. J.M. Swank has introduced five varieties. Penne, macaroni, rotini and spaghetti
are made with 51% Ultragrain while a 51% whole 9-grain
orzo is made with Ultragrain, Sustagrain, amaranth, quinoa,
teff, sorghum, millet and other whole grains.
"Ultragrain was the forerunner in the mainstreaming of
whole grains with products like 'tastes like white' whole
wheat breads and snacks," said Mike Veal, vice-president
of marketing for ConAgra Mills. "And now with Ultragrain
Pasta, there is tremendous opportunity to bring mainstream
whole grain pasta to restaurants and non-commercial food
operations."
Bob Jansen, senior director of ingredient marketing for J.M.
Swank, said, "Increased whole grain content and higher fiber
are now possible in consumer-friendly pasta dishes thanks
to the benefits of Ultragrain whole wheat flour. Our ability to
create custom shapes beyond the initial products, such as bow
tie and lasagna, only adds to the line's versatility."
For more information, call (800) 851-9618 or e-mail
pasta@conagrafoods.com.

Fiberstar spins off ingredient
technology company
Fiberstar, Inc., River Falls, Wis., has spun off its R.&D.
business unit into Fiberstar Bio-Ingredient Technologies,
Inc., Dale Lindquist, president and chief executive officer
of Fiberstar, said. In exchange, Fiberstar received shares
of Fiberstar Bio common
stock and an exclusive
worldwide license to
produce and sell Citri-Fi
and Imulsi-Fi, products
derived from citrus pulp, a
byproduct of orange juice
processing. Mr. Lindquist
will continue to lead Fiberstar. Brock Lundberg,
chief technology officer for
Fiberstar Bio, will provide technical vision and direct dayto-day operations for Fiberstar Bio.
"This spin-off will enable Fiberstar to concentrate its efforts on promoting the burgeoning sales of Citri-Fi to global food manufacturers and Imulsi-Fi to global cosmetics
and personal care products manufacturers," Mr. Lindquist
said.
Fiberstar also has formed a wholly-owned subsidiary, Fiberstar Ingredientes do Brasil, LTDA (Fiberstar Brazil), to
meet global demand for Fiberstar products. This move will
secure $12 million of equity and debt funding and will allow for the construction of a manufacturing plant in Brazil
that will triple Fiberstar 's production capacity of Citri-Fi
and Imulsi-Fi products.
Fiberstar sells its products in 54 countries through a
global network of seven domestic brokers and 38 international distributors. Company revenues have been increasing at an annualized rate exceeding 40% with international
sales accounting for 67% of total revenue.
For more information, visit www.fiberstar.net.

Replace eggs in baked foods
Arla Foods Ingredients, Viby, Denmark, offers Nutrilac
egg-replacement products that are derived from cow's
milk. They may be declared as milk or whey proteins and
often enhance the quality and shelf life of baked foods.
"The long-term effect
that the latest egg recall
will have on the price
and reputation of eggs
is as yet unknown, but
it's unlikely that it will
go un-noticed," said
Peter Hassing, president
of Arla's sales office
in Basking Ridge, N.J.
"As a company, Arla is
well placed to support
bakers who are looking
to protect themselves
from the volatile egg
market."
For more information, visit www.arlafoodsingredients.com.

Method analyzes beta glucan content
Chemists at Biothera, Eagan, Minn., have developed the
Glucan Enzymatic Method (GEM) for analyzing beta glucan
content of raw ingredients as well as finished food, beverage
and supplement products. The method was published online Sept. 1 in the Journal of Agricultural and Food Chemistry.
The GEM relies upon selective enzymes that detect beta
glucan, a source of fiber, and break it down while leaving
other polysaccharides intact. Earlier methods had shortcomings, such as breaking down the beta glucan and all other
polysaccharides present in the glucose, according to Biothera.
"GEM is an important advancement in the chemical characterization of beta glucans," said Richard Mueller, president and chief executive officer of Biothera. "For the first
time, food, beverage and supplement manufacturers can
confirm scientifically the purity and quality of the ingredients they are adding to their products. Consumers also can
have confidence that GEM-tested products contain the beta
glucan dosage as labeled."
For more information, visit www.biothera.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.
46 / September 21, 2010 Milling & Baking News

bakingbusiness.com / world-grain.com

http://www.fiberstar.net http://www.arlafoodsingredients.com http://www.biothera.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - September 21, 2010

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