Baking & Snack - November 2023 - 99

Tart cherry extracts
Artemis International expanded its CherryCraft line of tart cherry extracts.
Formulated to offer a range of standardized polyphenol levels for food and
beverage formulators, CherryCraft is derived from cherries cultivated in orchards
and then selected for taste, color and high polyphenol content. It is produced
using an advanced yet gentle membrane extraction process, which may ensure
consistency and potency, according to the company.
(260) 436-6899 * www.artemis-nutraceuticals.com
Whole grain bakery 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.
www.beneo.com
Cultured vegetable oil extract
BioVeritas LLC unveiled a clean label mold inhibitor. The ingredient, a cultured
vegetable oil extract, is created through a proprietary upcycling process and
replaces calcium propionate in baked food applications with no substantial
differences in texture or flavor, according to the company.
www.bioveritas.com
100% shea-based cocoa butter equivalent
Karibon from Bunge Loders Croklaan is a 100% shea-based cocoa butter
equivalent (CBE), which offers a clean label replacement or partial replacement
for cocoa butter. In addition to its sustainable profile, shea offers a better
nutritional profile than other CBEs with higher levels of stearic acid and lower
levels of saturated fat.
(800) 621-4710 * www.bungeloders.com
Three reduced-sugar syrups with agave and tapioca
Ciranda introduced a line of reduced-sugar syrups. Tapioca syrup RS18 is a
clear, mildly viscous syrup produced from tapioca starch using enzymes, while
agave syrup AL40 is a sweet, amber-colored syrup produced by hydrolyzing the
carbohydrates in the blue agave plant using enzymes. Agave Syrup IN10 is a light
amber syrup produced by hydrolyzing the naturally occurring carbohydrates in
the blue agave plant.
(715) 386-1737 * www.ciranda.com
www.bakingbusiness.com / November 2023 Baking & Snack 99
©Brent Hofacker-stock.adobe.com
©Watkung-stock.adobe.com
©Watkung-stock.adobe.com
©Sasajo-stock.adobe.com
http://www.artemis-nutraceuticals.com http://www.beneo.com http://www.bioveritas.com http://www.bungeloders.com http://www.ciranda.com http://www.bakingbusiness.com

Baking & Snack - November 2023

Table of Contents for the Digital Edition of Baking & Snack - November 2023

Baking & Snack - November 2023 - Intro
Baking & Snack - November 2023 - 1
Baking & Snack - November 2023 - 2
Baking & Snack - November 2023 - 3
Baking & Snack - November 2023 - 4
Baking & Snack - November 2023 - 5
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2024
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