Baking & Snack - July 2024 - 101

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Fenuflakes for baked goods
Artemis International Inc. expanded beyond its traditional product range of
dark berry extract offerings with the addition of Fenuflakes. Fenuflakes are
formulated from debittered, defatted flakes of fenugreek seeds that are high in
fiber and protein and low in fat and carbohydrates. The product may be used in
such applications as baked goods.
(260) 436-6899 * www.artemis-nutraceuticals.com
Whole grain barley flour for baked foods
Orafti ß-Fit from Beneo is a whole grain barley flour with 20% beta-glucans.
Beta-glucans are viscous and soluble dietary fibers that make food thicker and
delay its passage through the large and small intestines and can contribute to
blood sugar management and cardiovascular health. Potential applications
include baked foods and cereal.
(973) 867-2140 * www.beneo.com
Enzymes eliminate need for mono- and diglycerides
Vantage 2060 from Corbion is an enzyme-based solution designed to help bakers
deliver consistently high-quality products while eliminating use of mono- and
diglycerides, as many label-focused shoppers prefer. The offering can also reduce
oils and hard fats by up to 60% (with or without mono- and diglycerides), helping
lower bakers' exposure to volatility in raw material pricing.
(800) 669-4092 * www.corbion.com
Ingredients to control oxidation
IFF's Guardian line of ingredients is designed to control oxidation and help
protect the quality, freshness and stability of foods and beverages. Guardian
Synerox HT provides protection for sunflower oil alternatives, rapeseed, palm
and soybean oils, and has been shown to reduce frying oil waste by a minimum
of 30%. Guardian Vitagreen LOD uses proprietary technology without a chemical
synthesis step to enable the incorporation of water-soluble green tea extracts in
oil- and fat-containing applications.
(212) 765-5500 * www.iff.com
Non-GMO functional native corn starch
Ingredion Inc. added Novation Indulge 2940 starch to expand its line of clean
label texturizers with a non-GMO functional native corn starch. The starch
may provide an improved texture for gelling and co-texturizing for a variety of
products including desserts, according to the company.
(800) 713-0208 * www.ingredion.com
www.bakingbusiness.com / July 2024 Baking & Snack 101
http://www.artemis-nutraceuticals.com http://www.beneo.com http://www.corbion.com http://www.iff.com http://www.ingredion.com http://www.bakingbusiness.com

Baking & Snack - July 2024

Table of Contents for the Digital Edition of Baking & Snack - July 2024

Baking & Snack - July 2024 - Intro
Baking & Snack - July 2024 - 1
Baking & Snack - July 2024 - 2
Baking & Snack - July 2024 - 3
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2023
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
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
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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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