Baking & Snack - June 2018 - 131
Improved freshness for sweet goods
Corbion introduced Ultra Fresh Sweet, an enzyme solution that helps keep
sweet goods such as cakes, muffins and donuts fresh for up to 45 days. It delivers
smooth, tender and resilient crumb texture. Ultra Fresh Sweet also enables higher
quality through freeze-and-thaw cycles.
(913) 890-5500 * www.corbion.com
Acrylamide reduction with enzymes
KB Ingredients helps bakers and snack producers reduce acrylamide with KB
AvertEz. The enzyme blend is recommended in foods that are baked, roasted,
toasted or fried at temperatures higher than 248°F. KB AvertEz prevents the formation of acrylamide by converting asparagine into aspartic acid. It does not
affect taste, appearance or texture of finished product and is clean label.
(973) 426-9100 * www.kbingredients.com
Non-GMO pea proteins
Farbest Brands offers six ingredients that are Non-GMO Project verified. These
ingredients include Farbest Pea Protein 80% Fine Mesh, Jianyuan Pea Protein
80%, Jianyuan Pea Protein Low Sodium, Jianyuan Pea Protein 85%, Organic
Sunflower Lecithin Fluid and Organic Sunflower Lecithin Powder.
(800) 897-6096 * www.farbest.com
Purple color powder from purple corn
DDW derived a food color powder from a purple corn hybrid cultivated in the
US. The powder is non-GMO and has a deep purple surface shade. It can be listed
on the ingredient statement as "purple corn juice color" or "colored with vegetable
juice." The company uses a water extraction of the purple corn kernels before
spray drying. DDW's liquid purple corn color received the NEXTY award for
"Best New Ingredient" at Natural Products Expo West in 2016.
(800) 227-2635 * www.ddwcolor.com
Wheat starch performance validated
According to tests conducted by the University of Nebraska, Fibersym RW
resistant wheat starch from MGP Ingredients provides crisp texture to direct
and indirect expanded snacks and extruded breakfast cereal, which also extended
bowl life of the cereal. In white pan bread, the data showed Fibersym also
outperforming other dietary fiber sources.
(800) 255-0302 * www.mgpingredients.com
www.bakingandsnack.com / June 2018 Baking & Snack 131
http://www.corbion.com
http://www.kbingredients.com
http://www.farbest.com
http://www.ddwcolor.com
http://www.mgpingredients.com
http://www.bakingandsnack.com
Baking & Snack - June 2018
Table of Contents for the Digital Edition of Baking & Snack - June 2018
Baking & Snack - June 2018
Contents
Contents
Editorial - Rolling with the changes
Newsfront - Bimbo expanding in China
Fritsch USA opens North America testing center
Nestle launches nutrition initiative to help children
Aryzta unveils €200 million restructuring plan
News - Ardent Mills apprenticeship program nears milestone
Schwan’s to open restaurant concept in Minnesota
In Memoriam
People/In Brief
Workplace Culture - Foundational Values
La Mie Caline - Bon Appetit, MON AMIE
Looking to invest at iba and IBIE
Building a world around corporate responsibility
Heightening the La Mie Caline experience
Kids’ Snacking - a double stamp of APPROVAL
PHOs - a never-ending story
Sports Nutrition - next-level PERFORMANCE
Texture & Taste - TRADING Gluten for Guns
The show of hands for gluten-free multiplies
TECHNICALLY SPEAKING - HIGHWAY TO HEALTHY
Dough Handling - Modern TRANSPORT
FRYING - STAYING UNDER CONTROL
An Integrated System
Water Reduction - avoiding ALL HAZARDS
Food safety boils down to best practices
Premium Packaging - PERCEPTION BECOMES REALITY
Closing the deal on a premium perception
Warehouse Management - TIME TO integrate
SANITATION STRATEGIES - earth DAYS
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2018 - Baking & Snack - June 2018
Baking & Snack - June 2018 - Baking & Snack - June 2018
Baking & Snack - June 2018 - 2
Baking & Snack - June 2018 - 3
Baking & Snack - June 2018 - 4
Baking & Snack - June 2018 - 5
Baking & Snack - June 2018 - 6
Baking & Snack - June 2018 - 7
Baking & Snack - June 2018 - 8
Baking & Snack - June 2018 - Contents
Baking & Snack - June 2018 - 10
Baking & Snack - June 2018 - Contents
Baking & Snack - June 2018 - Editorial - Rolling with the changes
Baking & Snack - June 2018 - 13
Baking & Snack - June 2018 - Aryzta unveils €200 million restructuring plan
Baking & Snack - June 2018 - 15
Baking & Snack - June 2018 - In Memoriam
Baking & Snack - June 2018 - 17
Baking & Snack - June 2018 - People/In Brief
Baking & Snack - June 2018 - 19
Baking & Snack - June 2018 - 20
Baking & Snack - June 2018 - Workplace Culture - Foundational Values
Baking & Snack - June 2018 - 22
Baking & Snack - June 2018 - 23
Baking & Snack - June 2018 - 24
Baking & Snack - June 2018 - 25
Baking & Snack - June 2018 - 26
Baking & Snack - June 2018 - 27
Baking & Snack - June 2018 - 28
Baking & Snack - June 2018 - La Mie Caline - Bon Appetit, MON AMIE
Baking & Snack - June 2018 - Looking to invest at iba and IBIE
Baking & Snack - June 2018 - 31
Baking & Snack - June 2018 - 32
Baking & Snack - June 2018 - 33
Baking & Snack - June 2018 - 34
Baking & Snack - June 2018 - 35
Baking & Snack - June 2018 - Building a world around corporate responsibility
Baking & Snack - June 2018 - 37
Baking & Snack - June 2018 - Heightening the La Mie Caline experience
Baking & Snack - June 2018 - 39
Baking & Snack - June 2018 - 40
Baking & Snack - June 2018 - 41
Baking & Snack - June 2018 - 42
Baking & Snack - June 2018 - Kids’ Snacking - a double stamp of APPROVAL
Baking & Snack - June 2018 - 44
Baking & Snack - June 2018 - 45
Baking & Snack - June 2018 - 46
Baking & Snack - June 2018 - 47
Baking & Snack - June 2018 - 48
Baking & Snack - June 2018 - 49
Baking & Snack - June 2018 - 50
Baking & Snack - June 2018 - 51
Baking & Snack - June 2018 - 52
Baking & Snack - June 2018 - PHOs - a never-ending story
Baking & Snack - June 2018 - 54
Baking & Snack - June 2018 - 55
Baking & Snack - June 2018 - 56
Baking & Snack - June 2018 - 57
Baking & Snack - June 2018 - 58
Baking & Snack - June 2018 - 59
Baking & Snack - June 2018 - 60
Baking & Snack - June 2018 - 61
Baking & Snack - June 2018 - 62
Baking & Snack - June 2018 - Sports Nutrition - next-level PERFORMANCE
Baking & Snack - June 2018 - 64
Baking & Snack - June 2018 - 65
Baking & Snack - June 2018 - 66
Baking & Snack - June 2018 - 67
Baking & Snack - June 2018 - 68
Baking & Snack - June 2018 - 69
Baking & Snack - June 2018 - 70
Baking & Snack - June 2018 - 71
Baking & Snack - June 2018 - 72
Baking & Snack - June 2018 - Texture & Taste - TRADING Gluten for Guns
Baking & Snack - June 2018 - 74
Baking & Snack - June 2018 - 75
Baking & Snack - June 2018 - 76
Baking & Snack - June 2018 - 77
Baking & Snack - June 2018 - The show of hands for gluten-free multiplies
Baking & Snack - June 2018 - 79
Baking & Snack - June 2018 - 80
Baking & Snack - June 2018 - 81
Baking & Snack - June 2018 - 82
Baking & Snack - June 2018 - TECHNICALLY SPEAKING - HIGHWAY TO HEALTHY
Baking & Snack - June 2018 - 84
Baking & Snack - June 2018 - Dough Handling - Modern TRANSPORT
Baking & Snack - June 2018 - 86
Baking & Snack - June 2018 - 87
Baking & Snack - June 2018 - 88
Baking & Snack - June 2018 - 89
Baking & Snack - June 2018 - 90
Baking & Snack - June 2018 - 91
Baking & Snack - June 2018 - 92
Baking & Snack - June 2018 - 93
Baking & Snack - June 2018 - 94
Baking & Snack - June 2018 - 95
Baking & Snack - June 2018 - 96
Baking & Snack - June 2018 - FRYING - STAYING UNDER CONTROL
Baking & Snack - June 2018 - 98
Baking & Snack - June 2018 - 99
Baking & Snack - June 2018 - An Integrated System
Baking & Snack - June 2018 - 101
Baking & Snack - June 2018 - 102
Baking & Snack - June 2018 - Water Reduction - avoiding ALL HAZARDS
Baking & Snack - June 2018 - 104
Baking & Snack - June 2018 - 105
Baking & Snack - June 2018 - Food safety boils down to best practices
Baking & Snack - June 2018 - 107
Baking & Snack - June 2018 - 108
Baking & Snack - June 2018 - Premium Packaging - PERCEPTION BECOMES REALITY
Baking & Snack - June 2018 - 110
Baking & Snack - June 2018 - 111
Baking & Snack - June 2018 - Closing the deal on a premium perception
Baking & Snack - June 2018 - 113
Baking & Snack - June 2018 - 114
Baking & Snack - June 2018 - 115
Baking & Snack - June 2018 - 116
Baking & Snack - June 2018 - 117
Baking & Snack - June 2018 - 118
Baking & Snack - June 2018 - Warehouse Management - TIME TO integrate
Baking & Snack - June 2018 - 120
Baking & Snack - June 2018 - 121
Baking & Snack - June 2018 - 122
Baking & Snack - June 2018 - 123
Baking & Snack - June 2018 - 124
Baking & Snack - June 2018 - SANITATION STRATEGIES - earth DAYS
Baking & Snack - June 2018 - Events
Baking & Snack - June 2018 - 127
Baking & Snack - June 2018 - Featured Innovation Center
Baking & Snack - June 2018 - 129
Baking & Snack - June 2018 - Ingredients & Formulating
Baking & Snack - June 2018 - 131
Baking & Snack - June 2018 - 132
Baking & Snack - June 2018 - 133
Baking & Snack - June 2018 - 134
Baking & Snack - June 2018 - Equipment & Packaging
Baking & Snack - June 2018 - 136
Baking & Snack - June 2018 - 137
Baking & Snack - June 2018 - 138
Baking & Snack - June 2018 - Patents
Baking & Snack - June 2018 - 140
Baking & Snack - June 2018 - 141
Baking & Snack - June 2018 - New on the Shelf
Baking & Snack - June 2018 - MARKETPLACE
Baking & Snack - June 2018 - 144
Baking & Snack - June 2018 - 145
Baking & Snack - June 2018 - 146
Baking & Snack - June 2018 - 147
Baking & Snack - June 2018 - 148
Baking & Snack - June 2018 - 149
Baking & Snack - June 2018 - 150
Baking & Snack - June 2018 - 151
Baking & Snack - June 2018 - 152
Baking & Snack - June 2018 - AD INDEX
Baking & Snack - June 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2018 - 155
Baking & Snack - June 2018 - 156
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http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
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