Baking & Snack - September 2019 - 72

PLANT-BASED PROTEIN

Almond protein powder
works well on its own in bar
applications or blended in
flours for a wide variety of
bakery applications.
Blue Diamond Almonds
Global Ingredients Division

unless the grains are refrigerated, frozen or further processed quickly. Processing includes drying and milling
the spent grain into flour, which is being done by a number of brewers and secondary processors who support
regenerative food systems. The result is a high-protein,
high-fiber flour with a distinctive flavor profile that
complements many baked goods.
Rise Products Inc. produces and sells flour made from
spent barley from beer. The flour contains about 25%
protein and 40% dietary fiber. Flavor and color vary by
style of beer.
"The brewing process extracts sugars and starches
from malted barley, leaving behind the protein and the
fiber," said Bertha Jimenez, co-founder and CEO of Rise
Products. "Through our proprietary process, we turn
this byproduct into a healthy, tasty, nutritious and sustainable flour."
A lighter flour comes from the spent grains of ales
and pilsners and has a nutty caramel flavor profile, while
a dark flour is produced from porters and stouts. The
darker product has coffee and chocolate notes.
Other food byproducts have also found their way
into flour form, providing bakers with more varied
plant-based proteins. Planetarians produces defatted
sunflower seed flour that is an upcycled byproduct from
sunflower oil extraction. "In the traditional process, the
cake - a mix of seeds and up to 20% hulls - remaining after the oil extraction is used for feed, wasted or

burned," said Edgar Hernandez, Planetarians sales manager. "Planetarians developed technology to process the
cake into a food-grade, high-quality protein flour." The
final flour is allergen- and gluten-free and contains 35%
protein and 18% flour. It is also naturally non-GMO and
delivers a slightly nutty flavor.
"It works best as a partial replacement for traditional
flour in most applications," said Jamie Valenti-Jordan,
strategic advisor of Planetarians. "The flour is dark and
boldly artisan looking."
Renewal Mill is all about upcycled ingredients. The
company currently sells okara flour, which is a high-fiber, high-protein, gluten-free flour made from the soybean pulp generated during soymilk production.
"Okara flour is an extremely versatile ingredient with
a very neutral flavor, which is described as slightly milky
or nutty. It has a light color allowing it to blend easily
into most flour-based products, including pasta, pancake mix and cookies," said Claire Schlemme, CEO,
Renewal Mill. "Okara flour has a number of functional
benefits, including having high water- and oil-binding
abilities. This improves moisture retention and can
lengthen shelf life of bakery products."
Mushrooms may also serve as a source of plant protein. MycoTechnology is introducing shiitake fermented
vegetable protein. It is a complete protein and considered comparable in protein quality to animal-based
products, according to the company. It has a malted
cereal taste and aroma that lends itself to most baked
goods applications.
The proprietary fermentation process de-flavors the
raw materials, removing off notes. It is also low in carbohydrates and fat, with most of the fat in the form of
omega-3 fatty acids.

Ancient and sprouted flours
Many ancient grains are also concentrated sources of
plant protein as they are whole grains and contain the
entire seed of a plant: the bran, germ and endosperm.
Refined grains have the bran and germ removed, leaving
only the endosperm. This decreases the protein content
by about 25% and removes many important nutrients.
Healthy Food Ingredients (HFI) offers a wide portfolio of non-GMO and organic plant-based proteins including ancient grains, flaxseed and purple corn. They
are available in whole form or in further processed formats to suit many varied baking applications.
"Whole or milled flaxseed is an excellent inclusion or
topping for breads," said Jay Johnson, COO, HFI. "Our
purple corn ingredients are value-added [plant protein
ingredients], as they contribute exceedingly high levels
of antioxidants and anthocyanins."
Sprout powders are a new format of concentrated

72 Baking & Snack September 2019 / www.bakingandsnack.com


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Baking & Snack - September 2019

Table of Contents for the Digital Edition of Baking & Snack - September 2019

Baking & Snack - September 2019
Contents
Contents
Editorial - Bringing it all to life
Newsfront - Hostess relocating headquarters to Kansas
Martin’s ramps up retail offerings in Canada
Atlas finalizes deal for TreeHouse snacks business
News - Atlas finalizes deal for TreeHouse snacks business
The Hershey Co. invests in snack bar company
Ingredion increasing focus on plant-based proteins
Kraft Heinz to cut 400 jobs
Cain Food Industries names new president, CEO
Rich Products acquires Christie Cookie
AIB International ending projects at headquarters
In memoriam
People/In Brief
Employee Safety - ZEROING IN ON SAFETY
Gold Standard Baking - going for the GOLD
Building a team starts with character
International Series: Middle East - transcending CONTINENTS
Middle East food-based events deliver market opportunities
Assessing the trends down in Africa
Fats & Oils - Beyond FUNCTIONALITY
Plant-Based Protein - alternate routes to PROTEIN
INDUSTRY INSIGHT - TIED TO WORKFORCE
Mixing - TOTALLY MIXED UP
Making it shine by design
Sweet Goods Technology - INNER Beauty
Dividers - DIVIDED by SPEED
A consistently divisive delivery
Run to Failure - RUNNING ON EMPTY
Where proper maintenance begins … and where it’s going
Robotics - the REPLACEMENTS
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - September 2019 - Baking & Snack - September 2019
Baking & Snack - September 2019 - Baking & Snack - September 2019
Baking & Snack - September 2019 - 2
Baking & Snack - September 2019 - 3
Baking & Snack - September 2019 - 4
Baking & Snack - September 2019 - 5
Baking & Snack - September 2019 - 6
Baking & Snack - September 2019 - 7
Baking & Snack - September 2019 - 8
Baking & Snack - September 2019 - Contents
Baking & Snack - September 2019 - 10
Baking & Snack - September 2019 - Contents
Baking & Snack - September 2019 - Editorial - Bringing it all to life
Baking & Snack - September 2019 - 13
Baking & Snack - September 2019 - 14
Baking & Snack - September 2019 - 15
Baking & Snack - September 2019 - Atlas finalizes deal for TreeHouse snacks business
Baking & Snack - September 2019 - 17
Baking & Snack - September 2019 - Kraft Heinz to cut 400 jobs
Baking & Snack - September 2019 - 19
Baking & Snack - September 2019 - In memoriam
Baking & Snack - September 2019 - People/In Brief
Baking & Snack - September 2019 - Employee Safety - ZEROING IN ON SAFETY
Baking & Snack - September 2019 - 23
Baking & Snack - September 2019 - 24
Baking & Snack - September 2019 - 25
Baking & Snack - September 2019 - 26
Baking & Snack - September 2019 - 27
Baking & Snack - September 2019 - 28
Baking & Snack - September 2019 - 29
Baking & Snack - September 2019 - Gold Standard Baking - going for the GOLD
Baking & Snack - September 2019 - 31
Baking & Snack - September 2019 - 32
Baking & Snack - September 2019 - 33
Baking & Snack - September 2019 - 34
Baking & Snack - September 2019 - Building a team starts with character
Baking & Snack - September 2019 - 36
Baking & Snack - September 2019 - 37
Baking & Snack - September 2019 - 38
Baking & Snack - September 2019 - 39
Baking & Snack - September 2019 - 40
Baking & Snack - September 2019 - 41
Baking & Snack - September 2019 - 42
Baking & Snack - September 2019 - 43
Baking & Snack - September 2019 - 44
Baking & Snack - September 2019 - International Series: Middle East - transcending CONTINENTS
Baking & Snack - September 2019 - Middle East food-based events deliver market opportunities
Baking & Snack - September 2019 - 47
Baking & Snack - September 2019 - 48
Baking & Snack - September 2019 - 49
Baking & Snack - September 2019 - Assessing the trends down in Africa
Baking & Snack - September 2019 - 51
Baking & Snack - September 2019 - 52
Baking & Snack - September 2019 - 53
Baking & Snack - September 2019 - 54
Baking & Snack - September 2019 - Fats & Oils - Beyond FUNCTIONALITY
Baking & Snack - September 2019 - 56
Baking & Snack - September 2019 - 57
Baking & Snack - September 2019 - 58
Baking & Snack - September 2019 - 59
Baking & Snack - September 2019 - 60
Baking & Snack - September 2019 - 61
Baking & Snack - September 2019 - 62
Baking & Snack - September 2019 - 63
Baking & Snack - September 2019 - 64
Baking & Snack - September 2019 - 65
Baking & Snack - September 2019 - 66
Baking & Snack - September 2019 - Plant-Based Protein - alternate routes to PROTEIN
Baking & Snack - September 2019 - 68
Baking & Snack - September 2019 - 69
Baking & Snack - September 2019 - 70
Baking & Snack - September 2019 - 71
Baking & Snack - September 2019 - 72
Baking & Snack - September 2019 - 73
Baking & Snack - September 2019 - 74
Baking & Snack - September 2019 - 75
Baking & Snack - September 2019 - 76
Baking & Snack - September 2019 - INDUSTRY INSIGHT - TIED TO WORKFORCE
Baking & Snack - September 2019 - 78
Baking & Snack - September 2019 - Mixing - TOTALLY MIXED UP
Baking & Snack - September 2019 - 80
Baking & Snack - September 2019 - 81
Baking & Snack - September 2019 - 82
Baking & Snack - September 2019 - 83
Baking & Snack - September 2019 - 84
Baking & Snack - September 2019 - 85
Baking & Snack - September 2019 - Making it shine by design
Baking & Snack - September 2019 - 87
Baking & Snack - September 2019 - 88
Baking & Snack - September 2019 - 89
Baking & Snack - September 2019 - 90
Baking & Snack - September 2019 - Sweet Goods Technology - INNER Beauty
Baking & Snack - September 2019 - 92
Baking & Snack - September 2019 - 93
Baking & Snack - September 2019 - 94
Baking & Snack - September 2019 - 95
Baking & Snack - September 2019 - 96
Baking & Snack - September 2019 - 97
Baking & Snack - September 2019 - 98
Baking & Snack - September 2019 - Dividers - DIVIDED by SPEED
Baking & Snack - September 2019 - 100
Baking & Snack - September 2019 - 101
Baking & Snack - September 2019 - 102
Baking & Snack - September 2019 - 103
Baking & Snack - September 2019 - A consistently divisive delivery
Baking & Snack - September 2019 - 105
Baking & Snack - September 2019 - 106
Baking & Snack - September 2019 - Run to Failure - RUNNING ON EMPTY
Baking & Snack - September 2019 - 108
Baking & Snack - September 2019 - Where proper maintenance begins … and where it’s going
Baking & Snack - September 2019 - 110
Baking & Snack - September 2019 - 111
Baking & Snack - September 2019 - 112
Baking & Snack - September 2019 - 113
Baking & Snack - September 2019 - 114
Baking & Snack - September 2019 - Robotics - the REPLACEMENTS
Baking & Snack - September 2019 - 116
Baking & Snack - September 2019 - 117
Baking & Snack - September 2019 - 118
Baking & Snack - September 2019 - 119
Baking & Snack - September 2019 - Events
Baking & Snack - September 2019 - 121
Baking & Snack - September 2019 - 122
Baking & Snack - September 2019 - 123
Baking & Snack - September 2019 - Featured Innovation Center
Baking & Snack - September 2019 - 125
Baking & Snack - September 2019 - Ingredients & Formulating
Baking & Snack - September 2019 - 127
Baking & Snack - September 2019 - Equipment & Packaging
Baking & Snack - September 2019 - 129
Baking & Snack - September 2019 - 130
Baking & Snack - September 2019 - 131
Baking & Snack - September 2019 - Patents
Baking & Snack - September 2019 - 133
Baking & Snack - September 2019 - New on the Shelf
Baking & Snack - September 2019 - 135
Baking & Snack - September 2019 - MARKETPLACE
Baking & Snack - September 2019 - 137
Baking & Snack - September 2019 - 138
Baking & Snack - September 2019 - 139
Baking & Snack - September 2019 - 140
Baking & Snack - September 2019 - 141
Baking & Snack - September 2019 - 142
Baking & Snack - September 2019 - 143
Baking & Snack - September 2019 - 144
Baking & Snack - September 2019 - AD INDEX
Baking & Snack - September 2019 - NEW PRODUCT SPOTLIGHT
Baking & Snack - September 2019 - 147
Baking & Snack - September 2019 - 148
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com