A leading manufacturer is dedicated to supplying the highest-quality specialty ingredients used by the foodservice industry and by manufacturers of frozen entrées, specialty sauces, salsas, soups, salad dressings and appetizers. Haliburton offers a diverse selection of “center of the late”-quality IQF fire roasted and sautéed vegetables, shelf-stable vegetable purées, including a complete line of chile pepper products and anchovy pastes and purées. Haliburton operates a full-service research and product development laboratory/kitchen and pilot plant. The products are kosher-approved by the Orthodox Union. Haliburton, Desiree Mettille-Schenkel, 909-428-8520, Desiree@Haliburton.net

Made from premium natural ingredients with no artificial flavors, colors or preservatives, EATEM food bases are qualified for use in products developed for the all-natural food market. Eatem organic bases provide ultimate natural food flavor and have a very clean ingredient list, easily worked into finished formulations for sauces, soups and entrées. Eatem Foods Co., Jim Gervato, 800-683-2836, ext. 120, jgervato@eatemfoods.com, www.eatemfoods.com

Authenticity is made easy with Burke fully cooked Hand-Pinched Style® brand toppings. The uniquely sized and shaped nuggets have an inconsistent look, but offer a consistent texture, bite and flavor. Thetoppings are available in a variety of sizesin both beef and pork. Perfect for a variety of applications including pizza, pasta dishes, calzones, casseroles, soups and appetizers. Count on Burke for products that are consistent, convenient, authentic and flavorful. Foodservice or bulk packaging, custom formulation and private labeling available. Burke Corporation, Liz Hertz, 800-654-1152, sales_info@burkecorp.com

High-temperature-stable, toasted cheese crumbs offer lots of toasted cheese flavor, piece identity and a wonderful crunch to any product. Commercial Creamery's Cheddar Cheese Crumbettes are the size of small breadcrumbs. They will not burn, dissolve in solution, or melt into oblivion. Ideal applications include baked goods, side dishes, prepared meals, sauces, garnishes and salad dressings. They also available in a Parmesan cheese version. Commercial Creamery, Cecil Walker, 800-541-0850, cecil@cheesepowder.com

Processors eliminated trans fats to comply with FDA labeling regulations. Ventura Foods can help clear the next hurdle by reducing elevated levels of saturated fats. Ventura introduces asemi-viscous, pumpable fluid shorteningthat contains no trans fats, with a lower level of saturated fat. It offers all the convenience of fluid shortening yet performs like a solid, maintaining the solid fats index. Ventura offers other customized solutions to lower saturated fats in baked goods from 10%-20% overall, while preserving product integrity and controlling cost. Ventura Foods, 800-326-2253, www.venturafoods.com

Help achieve FDA-approved health claims and increase fiber content with all-natural Insta Grains® pearled barley from Briess Malt & Ingredients Company. Insta Grains pearled barley is available as whole kernel, flour and particles, and can be processed to a cook time of 5-15 minutes, depending upon the application. Reduced input costs and processing makes Insta Grains pearled barley a cost-effective inclusion in RTE soups and sides. They are kosher-certified and non-GMO for a clean label. Available as certified organic. Briess Malt & Ingredients Company, Bernadette Wasdovitch, 920-849-7711, bwasdovitch@briess.com, www.briess.com

Functional whey proteindelivers practical results, with a broad spectrum of functional properties such as water-binding, viscosity and gelation in cold- or heat-activated systems. Grande Bravo®, from Grande Ingredients, improves end-products by increasing creaminess, improving texture, extending shelflife, decreasing purge and enhancing stability. It can be “customized” to develop the right solution for many applications, such as soups, sauces, dressings, dips, spreads and meat products. Grande Custom Ingredients Group, 800-772-3210, www.grandecig.com

An extremely effective natural replacement for HVP or MSG works particularly well in soups, gravies and sauce applications. New Wheat-Free Non-GMO Natural Flavor Enhancer (7203) from Nikken Foods is ablend of naturally fermented soy sauce, salt and yeast extract, spray dried on a maltodextrin carrier. Nikken's Natural Flavor Enhancer (7203) meets the requirements for use in gluten-free processed foods. It is light tan in color and completely soluble in water with a very mild taste, similar to a beef stock. Nikken Foods, Herb Bench, 502-292-3285, benchnstl@aol.com, www.nikkenfoods.com

While spice blends are highly shelf-stable and add instant flavor and visual appeal, there is much more to the mix than a pinch of rosemary or cumin. McClancy Seasoning specializes in delivering complex formulations ofspices, flavorings, food additives and functional ingredientsto provide a total solution in the form of blends, sauces, gravies or marinades. McClancy partners with food companies to formulate, develop and co-pack unique spice blends for use in prepared meals and side dishes. McClancy Seasoning, Reid Wilkerson, 800-843-1968, reidw@mcclancy.com

In light of recent sodium reduction initiatives and inquiries, Savoury Systems International Inc. has used itsversatile line of yeast extractsto develop salt replacers that can be used in soups, sauces, marinades and just about anywhere salt is used. These products have shown great promise, especially when used to reduce sodium by approximately one-third. SSI also has standard, high-nucleotide and low-salt yeast extracts that are used to create flavor bases for savory products. Savoury Systems International Inc., Jeanne McKenna, customerservice@savourysystems.com, www.savourysystems.com

In ethnic dishes, the sweetness of California raisins combines well with salty and savory spices and chili peppers. Research has identified that certain organic acids in raisins enhance taste and boost flavor impact. Their chewy texture works well with meats and sausages, moistening and sweetening. The high moisture content of California raisins slowly released in cooking helps keep dishes fresh and tender. Raisins add viscosity and thickness to dipping sauces, dressings, salsas, chutneys, and a wide variety of ethnic food applications. California Raisin Marketing Board, raisins@tjpmd.com, www.calraisins.org

Whether they are used to deep fry, broil, bake, or roast, custom blended seasonings from Blendex will add that flavor and zest customers require. Using only the finest “bacteria reduced” ingredients, Blendex meets the need for high-quality and consistent products. Blendex will work with customers to develop unique formulations, and its near-legendary customer service is part of the order. Blendex Company, Ron Carr, 800-626-6325, www.blendex.com

Becauseblueberries are perceived as healthy ingredients, they are one of today's most popular fruits for cereals, baked goods, beverages, confections and dairy. Burst-in-the-mouth flavor, antioxidant benefits, multiple formats and consumer appeal make blueberries an attractive and trendy ingredient for innovative product design. According to consumer studies, on average, consumers were willing to pay 30% more for blueberry-rich products. Fruit is the future of functional foods and blueberries are driving the market. U.S. Highbush Blueberry Council, info@blueberry.org, www.blueberry.org

Long-grain white rice that has been precooked and dried is quick to rehydrate and has a light and separate cooked appearance. Riviana Instant Rice products require a cook time of 5 minutes or less. The products available in this category are IR-340, IR-346, IR-300, IR-306, IR-103 and IM-75. Riviana Foods Inc., Ivan Yu, 713-525-9570, iyu@riviana.com, www.rivianaindustrial.com

When compared oz-per-oz to other nuts, almonds are the most nutrient-dense nut. A 1-oz serving of almonds is an excellent source of vitamin E and magnesium, and a good source of fiber and protein. Almonds have a subtle, yet rich flavor that complements sweet and savory foods. With more forms available than any other nut,almonds work in broad product application--adding flavor, texture and visual appeal to many side dishes. California almonds deliver on nutrition and taste. Almond Board of California, Harbinder Maan, hmaan@almondboard.com, www.AlmondsAreIn.com