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Abstracts

Bread Improver

Puratos’ S500 bread improver enzyme technology delivers additional dough tolerance and security in processes, such as retarded fermentation and short freezing.

July 29, 2013

Puratos says its newest generation of the S500 bread improver is based on xylanase technology obtained from microorganisms discovered in Antarctica.

Abstracts

Cut Salt, Boost Flavor

Biorigin offers natural, clean-label ingredients to reduce sodium and enhance flavor.

July 29, 2013

Food and beverage developers should visit Biorigin’s IFT Booth #2307 in Chicago and taste the company’s natural ingredients that reduce sodium and boost taste.

Abstracts

Whole Egg Replacer

Glanbia Nutritionals’ OptiSol 3000 is a cost-effective alternative to eggs in bakery applications.

July 29, 2013

Glanbia Nutritionals’ easy-to-use OptiSol 3000 is a cost-effective alternative to eggs for numerous bakery applications

Gluten-free at Dunkin'

Dunkin’ Donuts is poised to beat McDonald’s Corp. and Starbucks Corp. in introducing the fast-food industry’s first gluten-free pastries nationwide.

June 21, 2013

The coffee and breakfast chain owned by Dunkin’ Brands Group Inc. is expected to offer gluten-free cinnamon-sugar doughnuts and blueberry muffins across its U.S. stores this year.

New Flatbread

Kontos Foods Inc. announced the re-launch of its SmartCarb flatbread as Kontos Greek Lifestyle Flatbread.

May 20, 2013

The Kontos Greek Lifestyle Flatbread has 15g of protein, 21g of carbs, just 2g of sugar and 190 calories per serving.

Bakery Boost

QualiTech inclusions provide a delivery system for fiber with consistent look, feel and taste, and can mask flavor and consistency issues associated with adding fiber.

April 30, 2013

QualiTech offers whole-grain products with an extra boost of fiber. These inclusions provide a delivery system for fiber with consistent look, feel and taste, and can mask flavor and consistency issues associated with adding fiber.

Gum-starch Solutions

Gum Technology’s GumPlete stabilizes viscosity over a wide temperature range, minimizes syneresis in freeze/thaw and microwaveable applications, and helps stabilize emulsions.

April 17, 2013

Gum Technology Corp.’s Coyote Brand GumPlete leverages the best attributes of gums and starches to create a stabilizing system that reduces overall hydrocolloid use; helps maintain system integrity; and creates a cleaner flavor release with enhanced mouthfeel.

New IDDBA Board

The International Dairy-Deli-Bakery Association board of directors announced new titles for officers and staff at its board meeting.

April 10, 2013

Voni Woods, senior director of Deli, Giant Eagle Inc., is the chairman of the IDDBA board of directors.

Rhone Taking CSM

Rhone Capital L.L.C. has reached an agreement to acquire the bakery supplies businesses of CSM n.v.

March 28, 2013

The acquisition includes the European Bakery Supplies and North American Bakery Supplies businesses (excluding Caravan Ingredients) as well as the international bakery supplies activities.