Milling & Baking News - May 8, 2018 - 49
Parker Products launches
baked inclusions line
Parker Products, Fort Worth, Texas, is launching a line of
baked inclusions for the dairy, bakery, confectionery, beverage
and quick-service restaurant (Q.S.R.) segments. The product
line will feature items such as brownies, cookies and cakes.
A new 90,000-square-foot facility in Fort Worth has three
times the capacity of the company's previous location and
makes possible the launch of the baked inclusions line. Possible applications range from fruit-filled cupcakes garnished
organic flavor extracts
Nielsen-Massey, Waukegan, Ill., has released a new line
of organic flavor extracts and no-sugar-added vanillas.
The organic extracts are almond, lemon, peppermint and
orange. The vanillas are Madagascar Bourbon pure vanilla
and pure vanilla. All the extracts are non-bioengineered/
non-G.M.O., gluten-free, allergen-free and kosher.
For more information, visit nielsenmassey.com.
with sugar cookie pieces to cinnamon spiced lattes with
whipped topping, caramel drizzle and snickerdoodle crumble. All the inclusions meet Kosher Select guidelines. Some
varieties are available in vegan and non-G.M.O. varieties.
"We have a long history of collaborating with customers to create specialty ingredients that enhance and differentiate their products," said Greg Hodder, president of
Parker Products. "The baked inclusions will add appealing
textures and exciting flavors to our customers' foods and
beverages, and we look forward to working with them to
create innovative applications."
For more information, visit parkerproducts.com.
Protein blend works as
no-sugar binder in bars, bites
GemPro Tack, a patent-pending protein blend, may be
used as a no-sugar binder in bars and bites, according
to Manildra Group USA, Leawood, Kas. The flavorless
binder is developed more like a dough than a syrup,
which means companies do not need to meet a specific
temperature during the production of
the bars or bites.
GemPro Tack and other ingredients
such as salt, oil and flavors are mixed
together until the mixture becomes
fluid and tacky. Particulates and
inclusions are mixed in until everything is distributed equally. Then the
bars or bites are formed and baked.
Binder fluidity and consistency may
be adjusted to adapt to an array of
particulates. A more fluid binder is suggested for light
particulates such as puffed cereals, grains and seeds. A
more viscous binder is recommended for heavier particulates like nuts and dried meats.
For more information, visit www.manildrausa.com.
3M Food Safety acquires
maker of test kits for allergens
3M Food Safety, St. Paul, Minn., has completed the integration of Elution Technologies, Colchester, Vt., which makes
test kits that allow food and beverage processors to test
their products for potential allergens such as peanuts and
milk. The products are available through 3M's worldwide
sales and distribution network as 3M allergen protein rapid
kits and 3M allergen protein ELISA kits.
The integration adds 33 allergen specific lateral flow and ELISA (enzymelinked immunosorbent assay) test kits to
3M Food Safety's product line. The kits
are designed to detect both processed
and unprocessed allergen proteins in a
variety of sample types, including environmental swabs, rinse water and food
"Food allergen testing is one of the
fastest growing segments of the food
diagnostic industry," said Eric Amann, business and integration manager for 3M Food Safety. "We're excited to
offer the industry one of the broadest portfolios of allergen
solutions and make them available through our worldwide
sales and technical service network."
For more information, visit 3M.com/foodsafety.
Ingredion, Inc., Westchester, Ill., distributes Bestevia Reb
M, a sweetener made by SweeGen, Inc., Rancho Santa
Margarita, Calif. A story on Page 32 in the April 24 issue
of Milling & Baking News had the wrong company distributing Bestevia Reb M.
For information on submitting an item for Supplier Innovations, e-mail email@example.com or contact Jeff Gelski at 816-756-1000, ext. 867.
bakingbusiness.com / world-grain.com
Milling & Baking News
May 8, 2018 / 49