Milling & Baking News - January 16, 2018 - 41

Supplier Innovations

Best Cooking Pulses, Inc., Portage la Prairie, Man., a Canadian
agrifoods business active in the international pulse trade, has
formed a partnership with Avena Foods Ltd., Regina, Sask., a
supplier of gluten-free oats to the North American market.
Best Cooking Pulses uses proprietary technology to split
peas, process whole pulses and mill a range of pulse flours
and pea hull fibers for conventional and certified-organic

markets. Avena Foods has a dedicated gluten-free facility and a network of gluten-free growers across western
Canada. Its "purity protocol" is an industry standard for
producing gluten-free oats.
"Avena's purity protocol aligns well with Best Cooking
Pulses' commitment to pulse ingredients for healthy diets
and a sustainable world," said Trudy Heal, president of
Best Cooking Pulses.
For more information, visit www.bestcookingpulses.com
or www.avenafoods.com.

©ZIGZAGMTART - STOCK.ADOBE.COM

Burnt caramel, blood orange
and elderflower on trend in '18

Synergy Flavors, Wauconda, Ill., points to burnt caramel,
blood orange and elderflower as three unique flavor profiles
that could become more popular this year.
"In the past, we've seen these flavors used as toppings
for desserts or as part of a combination of ingredients in
liqueurs, but we believe 2018 will be the year that these
flavors will be seen widely
on restaurant menus, on
grocery store shelves and at
cocktail bars as standalone
flavors," said Greg Kaminski, executive research chef
at Synergy Flavors, a supplier of flavors, extracts and
essences for the global food
and beverage industry.
The burnt caramel flavor
pairs the sweet, milky notes
of caramel with the deep
and slightly smoky characteristics caused by burning the caramel. Blood orange is
more juicy and flavorful than the Valencia orange flavor,
according to Synergy Flavors. Unlike other floral flavors
that may be overwhelming, elderflower has a sweet, subtle profile that allows people to enjoy it as a standalone
flavor.
For more information, visit www.synergytaste.com.

bakingbusiness.com / world-grain.com

Seaweed extract works in
non-dairy desserts
AIDP, City of Industry, Calif., is the exclusive distributor in
North America for Satialgine DVA, a new alginate line from
Paris-based Algaia that serves as an alternative ingredient in
premium dessert applications. Satialgine DVA may be used in
products for people with food sensitivities to dairy or eggs. It
also may be used in non-dairy dessert formulations based on
soy, almonds or coconuts.
"One of the biggest demands is for clean label ingredients in food technology," said Mark Thurston, president
of AIDP. "The alginate products have many opportunities
for applications in food manufacturing."
The Satialgine series provides texture options for the
dairy industry, offering a rich, creamy profile with a lowfat advantage, said Fabien Canivet, applications manager
for Algaia.
For more information, visit aidp.com or www.algaia.com.

Deposit batter automatically for
cakes, muffins and cupcakes
The compact, fully automatic Hinds Bock 2P-64A batter depositing
machine works with cakes,
muffins and cupcakes. It features the ability to change,
without tools, from one tray
to another with product in the
hopper. The 2P-64A is available in a variety of sizes and
is ideal for bakeries in need
of efficient automatic operation, according to Hinds-Bock
Corp., Bothell, Wash.
For more information, call (877) 292-5715, e-mail
info@hinds-bock.com or visit www.hinds-bock.com.

PureCircle starts program
for U.S.-grown stevia
PureCircle, which has a U.S. office in Chicago, has developed
a new stevia farming program in the United States that seeks
to provide economic opportunities for tobacco farmers.
Last fall PureCircle partnered with North Carolina
farmers to plant and harvest StarLeaf stevia in trial
plots. Commercial production should increase significantly this year, according
to PureCircle.
PureCircle also has stevia farms in China, Paraguay and Kenya. Stevia extracts
serve as high-intensity sweeteners in foods and beverages.
For more information, visit www.purecircle.com.

©HANDMADEPICTURES - STOCK.ADOBE.COM

Pulse company, gluten-free oats
supplier form partnership

For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.

Milling & Baking News

January 16, 2018 / 41

http://www.aidp.com http://www.algaia.com http://www.bestcookingpulses.com http://www.avenafoods.com http://www.hinds-bock.com http://STOCK.ADOBE.COM http://www.purecircle.com http://www.synergytaste.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - January 16, 2018

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