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Home » Topics » Formulation » Cost Reduction

Cost Reduction
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BellFlavors_Bees_900

Bell Flavors and Fragrances: Flavor Extenders, Replacers

Bell flavor extenders, replacers help reduce cost, deliver consistent flavor profiles
February 24, 2016
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Bell Flavors & Fragrances realizes that manufacturers are facing ingredient shortages. Bad crops, market forces, over exportation and other factors all have created rising prices and quality concerns for ingredient commodities.
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Berries

Premixes Mix it Up

At the root of any sound process is the formulation; with rare exceptions, getting things precise at this fundamental stage is the most critical step
Winston-boyd
Winston Boyd PhD
January 11, 2016
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With ingredients that make up the large proportion of a formulation, process is relatively simple.


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Corbion: Wheat Gluten Shortage

Bakers can reduce gluten up to 50% with Corbion Caravan’s GEM 100
December 15, 2015
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Bakers already have faced skyrocketing costs of vital wheat gluten. Now bakery R&D formulators face yet another issue: tight supply. With production issues in Europe and contamination issues in China, imports of the product are down dramatically.
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Corbion1115_900

Non-PHO GMS Hydrated Emulsifiers

Corbion Caravan’s new Ensemble products provide drop-in ease, enhanced softness and volume
November 30, 2015
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As the industry leader, Corbion Caravan is working toward eliminating all PHO products in its portfolio by early 2017, long before the June 2018 deadline mandated by the U.S. Food and Drug Administration (FDA).
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Corbion0831_900

Corbion Caravan: Egg White Replacer

Corbion Caravan Introduces Function Plus 150W™ Egg White Replacer
August 31, 2015
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As pricing for eggs and egg products continues to increase, the bakery industry is looking for ways to keep costs down while still producing the sweet baked goods consumers want. Function Plus 150W™, a new solution from Corbion Caravan, meets that need, allowing customers to replace 50% to 100% of egg whites in sweet baked goods.
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PuratosEggReplace900

Puratos: Egg Replacement Solutions

Puratos’ Egg Replacement Solutions can help alleviate short-term supply issues and solve long term challenges
June 10, 2015
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A consistent raw materials supply is critical to manufacturing efficiencies and supplying a quality product to a demanding consumer base. Consumer loyalty hangs careful on a supply of consistent quality products.
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MGP_Ingredients0615_900

MGP: Egg Protein Replacers

MGP’s Arise Wheat Protein Isolates provide effective solutions to replace eggs
June 3, 2015
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With the spread of the avian influenza outbreak across the Midwest, concerns about reduced egg supplies and resulting price increases have surged. For food manufacturers, MGP’s Arise® wheat protein isolates provide highly functional, cost- effective alternatives to egg-based proteins in a wide range of products.
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BriessBread422

Briess: Natural Sweetener

Briess introduces an economical 1:1 honey substitute for bread applications
May 20, 2015
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An innovative natural sweetener originally developed by Briess Malt & Ingredients Co. for the production of gluten-free beer is finding new application as a 1:1 honey substitute in bread.
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IngredionCheese422

Ingredion: Non-GMO Starches for Cheese

Ingredion’s new PRECISA 600 starches optimize costs, improve function in imitation, processed and analogue cheeses
April 29, 2015
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Ingredion Incorporated, a leading global provider of ingredient solutions to diversified industries, today announced a new line of high-performing, non-GMO starches – the PRECISA® 600 starch series solutions – for cost optimization and improved functionality in imitation, processed and analogue cheeses.
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Glanbia_0415_422

Glanbia Nutritionals: Egg Replacer

Glanbia Nutritionals’ egg replacement system, OptiSol 3000, achieves the same sensory profile in waffles as whole liquid eggs
April 15, 2015
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Glanbia Nutritionals’ award-winning egg replacement system, OptiSol® 3000, has now been shown to achieve the same sensory profile in waffles as whole liquid eggs.
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