Ingredion launches VITESSENCE Pulse 1803 organic pea protein isolate
March 8, 2019
VITESSENCE Pulse 1803 organic pea protein isolate can be used to formulate a broad range of protein-rich products in a variety of on-trend categories, including nutrition and sports bars; alternative meat and alternative dairy products; powdered and RTD beverages; and better-for-you baked goods and baking mixes.
ISC Gums’ new Synergy 11 blend provides functional benefits everywhere from sauces, soups and dressings to bakery foods
March 4, 2019
In baked goods, it improves texture and dough characteristics, improves cell structure in the final product, retains moisture and therefore extends shelf life. It provides excellent functionality in gluten free applications.
The Birthday CupCakes are part of Hostess' annual CupCake Craze, featuring several limited-time-only flavors
February 27, 2019
To kick off its 100th birthday – dubbed the "Hostess Sweetennial" -- Hostess has created Birthday CupCakes with the taste of birthday cake. The cupcakes feature golden cake with festive rainbow sprinkles baked inside and a decadent vanilla icing. Topping the treat are more rainbow sprinkles and The Original Squiggle®.
Stuffed sweet and savory delights, such as pierogi, calzones, pocket pastries, and filled pastas present challenges to processors. The biggest hurdle: Keeping the insides sumptuous—and inside—while having the outsides maintain their texture and integrity, be it fluffy, flaky, or crunchy.
The purchase includes two integrated plants in Russell, Kan.
February 21, 2019
“As a long-term investor in White Energy, we are intimately familiar with the Russell facilities, which have a unique competitive position in the food ingredient and renewable energy markets. We believe this business can be improved even further by focusing on Russell as a standalone operation,” said Victor Khosla, SVPGlobal’s founder and chief investment officer.
SternLife uses Vitafoods event to present new enjoyment concepts for protein bars and meal replacements
February 19, 2019
With fashionable flavors like Iced Coffee, Caramel Fudge, Strawberry Ice Cream or Salted Caramel, brand suppliers can extend their range of protein bars to include attractive alternatives with high unique selling value and satisfy the consumer’s demand for healthy enjoyment in terms of “permissible indulgence.”
DuPont experts share advancements with “multi-hurdle” technology and new enzyme solution
February 19, 2019
DuPont Nutrition & Health will demonstrate its shelf-life expertise at the ASB BakingTech 2019 convention by showcasing its continual innovations with “multi-hurdle” baking technology. DuPont also will introduce its new POWERFresh® 9705 enzyme solution. Attendees also can speak with DuPont’s baking experts at Tabletop #802 Feb. 24-26 in Chicago.
The February 2019 issue of Prepared Foods features our cover story on color solutions and how color makers are expanding their offerings. Other features include lipids, sugar reduction in food and beverage formulations, and much more.