Baking & Snack - February 2022 - 101
Protein- and fiber-rich barley
EverVita Prima from EverGrain is a protein- and fiber-rich barley ingredient
containing minimal starch and sugars. It allows bakers to boost breads, snacks,
pizza crusts and other baked goods with protein and fiber without off-flavors or
grittiness in certain applications.
www.evergrainingredients.com
Novel sugar replacement
B.T. Sweet launched Cambya, a plant-based one-to-one sugar replacer. This sugar
substitute consists of soluble fibers, monk fruit and botanicals, which allows it to
replace sugar without an impact on taste and organoleptic properties. The ingredient
offers high solubility for smooth integration into food applications.
www.btsweet.com
Regenerative Organic Certified sugar
Natíve, a partner of Global Organics, became the first Regenerative Organic
Certified (ROC) sugar producer. Natíve's Green Cane Project has focused on soil
health and biodiversity for the past 35 years to ensure environmental and socially
sustainable operations. ROC affirms programs that increase soil organic matter
and sequester carbon, ensure ethical treatment of animals and provide fair conditions
for farmers and workers.
(781) 648-8844 * www.global-organics.com
Flavoring compounds for fruit filling
To address the challenges of fruit fillings in baked goods, Puratos developed its
Puratos Classics ingredients. This range of highly concentrated flavoring compounds
are plant-based and clean label and make it easier for bakers to add real
fruit fillings to baked goods. They are well suited to fresh, frozen and long shelf
life products, and are available in Lemon, Orange, Strawberry and Coffee flavors.
(800) 654-0036 * www.puratos.us
Clean label vital wheat gluten replacement
To meet the growing shortage of vital wheat gluten, BreadPartners has developed
a replacement that is easy to use, label-friendly and cost-effective. BP Gluten
Replacers can completely replace vital wheat gluten up to 2% on flour weight and
up to 50% of vital wheat gluten in applications more than 2% on flour weight. It
can be used as a 1:1 replacement for vital wheat gluten with minimal adjustments
to process or hydration.
(877) 261-7276 * www.breadpartners.com
www.bakingbusiness.com / February 2022 Baking & Snack 101
http://www.evergrainingredients.com
http://www.btsweet.com
http://www.global-organics.com
http://www.puratos.us
http://www.breadpartners.com
http://www.bakingbusiness.com
Baking & Snack - February 2022
Table of Contents for the Digital Edition of Baking & Snack - February 2022
Baking & Snack - February 2022 - Intro
Baking & Snack - February 2022 - 1
Baking & Snack - February 2022 - 2
Baking & Snack - February 2022 - 3
Baking & Snack - February 2022 - 4
Baking & Snack - February 2022 - 5
Baking & Snack - February 2022 - 6
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2023
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2023
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2022
https://digitalbs.bakingbusiness.com/sosland/bs/-baking-snack-june-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
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