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Ingredients, software and R&D services for efficient product development and reduced cost foods & beverages.

ARTICLES

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Omya: Anti-Caking

Omya launches non-nano Omyafood® 120 to support powder handling and facilitate processing
December 8, 2021
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Omya, global producer of mineral ingredients, has developed an anti-caking agent for safe and easy powder handling and processing. 


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T. Hasegawa: Natural, Plant-Based

T. Hasegawa introduces natural, plant-based dairy fat mimetic
December 3, 2021
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The California-based subsidiary of one of the world’s top flavor and fragrance companies has unveiled a patented new technology that produces rich-tasting, creamy low-fat foods and beverages – all while reducing reliance on increasingly expensive edible oil additives. 


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Innophos: Better Bacon

Innophos’ Optibalance 200 helps processors reduce processing time and increase production
June 1, 2021
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Innophos unveiled a new multi-faceted ingredient solution that helps food processors reduce processing time while improving the taste, texture and appearance of bacon and other meat products.
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Palsgaard: Better Chocolate

Palsgaard’s new PGPR helps chocolate manufacturers boost functionality, efficiency
May 27, 2021
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PGPR (polyglycerol polyricinoleate) is used in chocolate production for mold optimization, flow control and viscosity reduction. Palsgaard’s existing product, Palsgaard® PGPR 4150, is already the market leader, but the company’s latest offering takes PGPR performance to new levels. 
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Ingredion: Indulgent Texture

Ingredion launches ULTRA-TEX 1311 modified potato starch
March 29, 2021
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Ingredion Incorporated has expanded its potato-based solutions with new ULTRA-TEX® 1311 modified potato starch. The waxy, instant starch offers food manufacturers a new way to create premium products with enhanced product appeal and cost savings potential.
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Butter Buds: Versatile, Full Flavor

Butter Buds® launches new cheese ingredient: Cheese Buds® 32X Cheddar
December 9, 2020
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Butter Buds® Inc., a global leader in dairy and non-dairy concentrates, introduces its latest ingredient innovation, Cheese Buds® 32X Cheddar.
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Leprino Nutrition: Pure, Clean Casein

Leprino Nutrition offers cost-effective sodium caseinate replacement
October 21, 2020
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An exceptional emulsifier, Leprino Nutrition Native Micellar Casein Concentrate (MCC) offers food and beverage manufacturers a clean label replacement for sodium caseinate that also tastes better and has a more efficient cost-in-use. 
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Ingredion: Clean Label, Cost Saver

Ingredion introduces TICALOID Acacia MAX high-performance emulsifier for beverages, concentrates
October 7, 2020
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Ingredion Incorporated has introduced TICALOID® Acacia MAX in the U.S. and Canada. The ingredient is a high-performance emulsifier that solves many of the common limitations of traditional acacia. 
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DuPont Nutrition & Biosciences: All-in-One Solution

DuPont’s new YO-MIX PRIME helps yogurt manufacturers create dream yogurt
April 8, 2020
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DuPont Nutrition & Biosciences announced the global launch of its DuPont™ YO-MIX® PRIME cultures series. These innovative cultures set a new industry standard for yogurt manufacturers around the world. 
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DuPont Nutrition & Biosciences: Better Baking

DuPont Nutrition & Biosciences’ GRINDSTED NG 100 Emulsifier matches hydrates performance at lower cost, smaller carbon footprint Topic/category: products / bakery foods
February 4, 2020
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GRINDSTED® NG 100 is a next-generation, non-GMO emulsifier that is highly functional and cost effective. Its primary function is starch complexing, which results in improved crumb softness in yeast-raised baked goods.
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EVENTS

Webinar

7/21/21 to 7/21/22
Contact: Vania

Improving Baking Processes, Shelf Life, and Consumer Appeal with Acidulant-Based Innovations: Proof of concept and new clean label solutions

ON DEMAND: The dramatic rise in demand for bread during the pandemic intensified the need for efficiencies in formulation and production at commercial bakeries of all sizes. At Bartek Ingredients, we deliver innovative acidulant-based solutions that help bakers overcome the unique formulation challenges they face.

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