American Key Food Products (AKFP) has shipped more than 50 million pounds of Premium Cassava Flour since its 2011 launch. “We have invested eight years in developing and improving—not only a distinctive gluten-free and grain-free ingredient adapted to the challenging, competitive environment of North America—but also our production and logistics capabilities,” says Mel Festejo, COO at AKFP. New offerings include a Cassava Dough Blend and a Rice Flour Mix for gluten-free white bread. Cassava Dough Blend is ideal for gluten-free flatbreads, pizzas, slider buns, garlic bread sticks or even Brazilian cheese breads (pão de queijo). AKFP worked with Kumamoto Flour Milling Co., for the Rice Flour Mix that lets bakers make gluten-free white sandwich bread with superior crumb structure, texture, moisture and shelf life.
—American Key Food Products, akfponline.com
Baby Foods to Bakery Goods
Rivland’s specially prepared rice flours are produced from medium and long grain varieties of rice that are suited for applications where minimal flavor interference is desired (especially for baby food). Because of its hypoallergenic properties and digestibility, Rivland’s rice flour is the basic ingredient in infant rice cereals and is the preferred thickening agent for baby foods. This June, Rivland will launch new gluten free and allergen free Wild Rice Flour, which adds a nutritious, nutty flavor to baked goods. It’s ideal for granola bars, multi-grain breads and dry bakery mixes.
PGP International offers many gluten-free ingredients all approved by the Gluten-Free Certification Organization. Offerings include extruded particulates (soy, pea, rice and grain and pulse crisps); gluten-free breaders (rice food coatings, rice crumbs); and a range of flours, rice and rice bran options. These include PAC grain-based functional ingredients, rice flours and meals, glutinous rice and rice flours, rice flour premixes and rice bran. Our ingredients help you eliminate gluten but keep product functionality and quality. Our ingredients improve the taste and texture of gluten-free bakery products, mixes, batters, breads, energy and nutrition bars, pasta and more.
—PGP International, Inc., pgpint.com
IQF Rice & Grains
Ebrofrost North America has a new 85,000-sq.-ft., state-of-the-art facility in Memphis, Tenn. This highly-automated facility ensures all ingredients are individually quick frozen (IQF) within seconds after cooking (to ensure quality). This guarantees that all the IQF Rice and Grains produced are gluten free and do not contain any allergens (wheat, egg, soy, fish, crustaceans, milk, peanuts or tree nuts) and all of them are without addition of preservatives, synthetic colors or other additives. IQF Conventional & Organic Rices include Basmati, Jasmine, Arborio, White & Brown Long Grain, Sushi, Rice Blends & Wild Rice. IQF Conventional & Organic Grains include Quinoa (three varieties), Lentils (Brown, Green and Beluga varieties) and many more.
—Ebrofrost North America, northamerica.ebrofrost.com
Interest in pulse flours has grown as a healthy approach to replacing wheat (and other) flours for the fast-growing gluten-free market. One of the major issues with pulse flours, however, is the strong flavor they convey in formulations. The manufacturing process for Artesa Chickpea Flour removes much of the oil from the finished product—producing a clean, neutral flavor. Combined with the fine particle size achieved from proprietary milling, Artesa Chickpea Flour delivers taste, texture and mouthfeel comparable to wheat flours. Artesa Chickpea Flour is a go-to ingredient for creating gluten-free, allergen-free and grain-free products with great taste, texture and better finished product quality.
—Nutriati Inc., artesaflour.com