Milling & Baking News - July 11, 2023 - 51

Mills. It has a mild flavor, is plant-based
and gluten-free, and contains no major US
food allergens.
" Our latest products, Ardent Mills Egg
ARDENT MILLS INTRODUCES EGG REPLACER AND
FLOUR BLEND OF ANCIENT GRAINS, CHICKPEAS
Ardent Mills Egg Replace and Ardent
Mills Ancient Grains Plus are new additions
to the ingredient portfolio of Ardent
Mills, Denver.
Egg Replace serves as a 1:1 replacement
for dried and liquid whole eggs. Egg
Replace is made of chickpea flour and
three other ingredients, and is gluten-free
and vegan and contains no major US food
allergen or soy ingredients.
Ancient Grains Plus baking flour blend
is blended from ancient grains and chickpeas
to provide more quality protein than
traditional flours, according to Ardent
Replace and Ancient Grains Plus baking
flour blend, underscore our commitment
to being strategic partners with our customers
by providing proactive solutions
to industry challenges while simultaneously
meeting consumer demand, " said
Angie Goldberg, chief growth officer at
Ardent Mills.
Visit ardentmills.com for more information.
LOW-GLYCEMIC
INDEX
SWEETENER COMES FROM
CAROB FRUIT
CarobWay, Ltd., Rehovot, Israel, has
introduced a low-glycemic index sweetener
derived from whole carob fruit. The
sweetener includes various sugars, plus
the polyol D-pinitol, as well as trace soluble
fibers and polyphenols, according to
the company.
" Our natural sugar replacer provides
a holistic solution based on all the goodness
found in carob, " said Udi Alroy,
chief executive officer and co-founder of
CarobWay. " You can plug it easily into
almost any food and beverage application.
Thanks to our extensive dendrological
research, we chose specific varieties
of the carob tree that grow locally and
whose fruit provides a mild, pleasing caramel
flavor.
" Many carob sweeteners can have a
faint bitter note, but CarobWay's sweetener
is clean and flavorful.
" This zero-waste sweetener is made
from deseeded pods and available as a
syrup. "
Visit carobway.com for more information.
bakingbusiness.com
UNIVAR SOLUTIONS GAINS RIGHTS TO DISTRIBUTE
CAMLIN FINE SCIENCES INGREDIENTS IN US, CANADA
Univar Solutions, Downers Grove, Ill.,
has become an authorized distributor
for Camlin Fine Sciences Ltd.'s aroma
ingredients in the United States and Canada.
Camlin Fine Sciences, which has a US
office in Urbandale, Iowa, is a producer of
the vanillin range, a flavoring commonly
used in applications such as chocolate,
bakery, beverages, pharmaceuticals,
nutrition and flavor and fragrances. CFS's
adorr vanillin range features a rich sensory
profile and is used in multiple applications,
according to the company.
" Our collaboration with Univar Solutions
will enable us to expand our reach
or camlinfs.com for more information.
PLANTIBLE FOODS LAUNCHES NEW INGREDIENT
TO REPLACE EGGS IN BREAD, DONUTS AND CAKES
Plantible Foods, San Diego, has formulated
a functional ingredient called Rubi
Whisk that may be used by commercial
producers of bread, donuts, cookies,
cakes, pastries and pastas to replace eggs.
To formulate the ingredient, the company
extracts RuBisCO protein from a
Lemna plant, also known as duckweed,
according to the company.
The company then develops
the Rubi protein
RuBisCO into a powder,
which is neutral
in taste, odor and
color, the company
said. The ingredient's
properties
may mimic and
and better serve customers in the North
America region, " said Eric Santos, vice
president of aroma ingredients for CFS.
" One of the key aspects that sets us apart
is our shared commitment with Univar
Solutions to ensure a secure supply
chain and speed-to-market sustainable
solutions. CFS's fully integrated facility,
supported by efficient technology and
locally sourced raw materials, ensures
the production of vanillin with complete
traceability and stability, offering a steady
supply for customers. "
Visit univarsolutions.com/foodology
replace animal proteins, according to the
company.
" For too long, consumers have had to
make trade-offs when choosing plant-based
or gluten-free foods, compromising on
taste and texture and often settling for less
delicious and nutritious products, " said
Tony Martens Fekini, co-founder and chief
executive officer of Plantible Foods.
" This is especially true in the
baking ingredients and CPG
categories, where baked
goods that are free from
eggs and gluten are often
dry, crumbly and overall
less enjoyable to eat. "
For more information,
visit plantiblefoods.com.
MILLING & BAKING NEWS 51
supplier INNOVATIONS
ARDENT MILLS, PLANTIBLE FOODS AND CAROBWAY
http://www.ardentmills.com http://www.univarsolutions.com/foodology http://www.camlinfs.com http://www.carobway.com http://www.plantiblefoods.com http://www.bakingbusiness.com
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