Gums & Starches
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Extend Bakery Shelf Life

BENEO’s functional carbohydrate extends shelf life and quality of glazed and iced bakery products
November 10, 2014
The technical experts at BENEO, a leading manufacturer of functional ingredients, have conducted technical trials to improve the shelf life and quality of glazed and iced, freshly and frozen packed donuts.
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Ingredion Releases HI-MAIZE Clinical Trial Results

Results Suggest HI-MAIZE High Amylose Resistant Starch May Improve Insulin Sensitivity in Women
November 5, 2014
Ingredion Incorporated announced the results of a new clinical trial conducted using HI-MAIZE® high amylose resistant starch, which shows that the ingredient may improve insulin sensitivity in women.
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Non-GMO Starch, Gum Solutions

Penford Food Ingredients introduces GumPlete systems, a synergistic blend of starches and gums
November 3, 2014
Penford Food Ingredients used SupplySide West to launch GumPlete® systems, a synergistic blend of starches and gums that can improve texture and allow for a clean flavor release more effectively than using an individual gum or starch independently.
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Clean Label Starches

Tate & Lyle CLARIA® Functional Clean-Label Starches help manufacturers formulate label-friendly products with no quality compromise
October 27, 2014
Tate & Lyle’s new CLARIA® Functional Clean-Label Starches give manufacturers similar functionality to modified food starch—plus the added benefits of a clean taste and clean label.
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Versatile Ingredient

Nagase America uses SupplySide West to showcase TREHA trehalose in beverages and snacks.
October 3, 2014
Nagase America will use SupplySide West to highlight the benefits of TREHA™ trehalose in beverage and snack applications.
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Gelatin-free Yogurt

Ingredion publishes a new white paper, “Formulating Gelatin-Free Yogurt with a New Cost-Effective Ingredient”
August 29, 2014
Ingredion Incorporated offers a free white paper, titled, “Formulating Gelatin-Free Yogurt with a New Cost-Effective Ingredient.”
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Gluten-free Bakery, Snacks

TIC Gums addresses texture and stability issues for gluten-free bakery and snack products, including sweet goods and bread.
August 14, 2014
TIC Gums used IFT Food Expo to debut a gluten-free product line and showcase innovative agglomerated xanthan products.
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Cheese Analogs

Hydrosol's new stabilizing systems make it possible to produce pizza and feta cheese analogs while simplifying production and reducing cost.
July 31, 2014
Whether for pizza, casseroles, salad or a snack, cheese gives many dishes a special appeal.
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MGP Ingredients’ New Leader

Supplier names beverage alcohol industry executive Gus Griffin as president and CEO effective July 28.
July 24, 2014
MGP Ingredients, Inc., Atchison, Kan., said its board of directors appointed beverage alcohol industry executive Gus Griffin as president and CEO of the company effective July 28.
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