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Clean Label, Low Sodium Baking Powders

Balchem’s new BakeShure Complete line represents a healthier choice to traditional baking powders.
September 16, 2013
Balchem Corporation’s new BakeShure Complete line represents a healthier choice to traditional baking powders and is suitable for use in all chemically leavened bakery applications, including fresh baked, frozen, refrigerated and FTO products.
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Beetroot in Bread

Scientists have discovered a new way to boost one's daily bread: by adding beetroot.
September 13, 2013
Making a loaf with the brightly colored root vegetable can lower blood pressure and improve blood flow to the heart.
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David's Expansion

David’s Cookies announced the grand opening for its new facility in Cedar Grove, N.J.
August 15, 2013
The company is engaged in the manufacturing and distribution of cookies and frozen cookie dough for the foodservice and co-branding baking industries and fresh baked cookies sold online.
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Reduce Sodium

Tate & Lyle’s SODA-LO salt microspheres can reduce sodium content by 25-50% in food applications.
August 13, 2013
Innovative solutions for reducing sodium content in the food supply are needed to help meet public demand.
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Gluten-free Dough

Pillsbury has introduced its first line of refrigerated gluten-free dough.
August 13, 2013
Gluten Free Chocolate Chip Cookie Dough, Gluten Free Thin Crust Pizza Dough, and Gluten Free Pie and Pastry Dough are now available.
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Functional Fiber, Gluten-Free Bakery

Prepared Foods’ R&D Applications Seminar speakers discussed the challenges of baking with functional fibers and how to meet the needs of different baking markets.
July 29, 2013
Participants in Prepared Foods’ R&D Applications Seminars discussed the challenges of baking with functional fibers and how to meet the needs of different baking markets.
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Abstracts

Gum Binder, Bakery Inclusions

TIC Gums’ Add-Here CSA is a binder and film former that will hold inclusions like sesame or poppy seeds to baked goods.
July 29, 2013
TIC Gums will take the idea of “cling” to a new level.
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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.
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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.
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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
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