Milling & Baking News - August 14, 2018 - 49

Supplier Innovations

New chickpea protein offers
taste, formulation benefits
Nutriati, Inc., Henrico, Va., and its exclusive commercialization partner, PLT Health Solutions, Morristown, N.J., have
introduced Artesa chickpea protein to the North American
food, beverage and supplements markets. The ingredient
has been shown to solve taste issues associated with plantbased proteins and to offer formulation and sustainability
advantages as well, according to
the two companies.
Artesa has a minimum protein
content of 60% and a fiber content of 14%. Nutriati's production
process, which is protected by
intellectual property, differs from
traditional plant protein processes that use more water, acids and
precipitation. The proprietary
manufacturing process removes
more than 99% of the oil. The removal leads to better taste and stability.
"Among food and beverage producers, stories of struggles with plant protein are pretty common," said Michael
Spinelli, co-founder and chief innovation officer for Nutriati. "Taste issues are often solved via the use of masking
agents or added sweeteners. Sometimes processing aids or
even facility retrofits are required to handle high-protein
and gluten-free products. We have found that recipes featuring Artesa chickpea protein can meet or even surpass
gold-standard formulations for taste, texture and other
sensory aspects in a range of product applications."
Consumer testing has shown Artesa may approach the
sensory and formulating experiences of dairy proteins in
the areas of taste, texture, product structure and mouthfeel.
Artesa's small particle size is responsible for formulating
benefits, including dissolution and suspension abilities,
foaming and emulsifying properties, and faster processing
with less waste. In low-moisture applications like bakery,
the small particle size has been shown to reduce viscosity
and enhance throughput.
The Artesa chickpea protein launch follows the introduction of Artesa chickpea gluten-free flour earlier this year.
PLT Health Solutions sampled the Artesa branded ingredients in hummus, gluten-free crackers, chai latte and chocolate chip cookies at IFT18, the Institute of Food Technologists' annual meeting and expo held July 15-18 in Chicago.
For more information, visit www.artesaprotein.com.

Replace caramel without
adding sulfites

Dark R from Brolite, Streamwood, Ill., is designed to replace caramel in baked foods to replicate the dark rye or
pumpernickel color. It provides the dark
caramel color without adding sulfites,
keeping formulas free of allergens. The
ingredient's powder form allows for easier scaling and material handling. Typically used at 8%, Dark R has no real effect
on the handling, on the flavor or on the
fermentation process.
For more information, call (630) 830-0340.

bakingbusiness.com / world-grain.com

Roquette launches soluble
pea fiber in United States
Roquette, which has a U.S. office in Geneva, Ill., is introducing Nutriose soluble fiber obtained from yellow
peas (Pisum sativum) as a food ingredient in the United
States. The pea fiber offers the same nutritional, health and technical advantages as
wheat-based or corn-based Nutriose fiber,
but the pea fiber is not a major allergen.
"The yellow pea has a reliable origin,"
said Renée Beall, food marketing manager for Roquette. "It is non-G.M.O., gluten-free, halal and kosher certified and
is not a major allergen. In environmental
terms, the yellow pea is an exemplary food to grow. It
helps to strengthen biodiversity. By fixing nitrogen, it
nourishes the soil instead of depleting it, and it requires
little water compared to other irrigated sources."
Other Nutriose fibers are sourced from non-bioengineered/non-G.M.O. wheat and corn. The Nutriose fibers
fall under the category of resistant maltodextrin/dextrin.
The Food and Drug Administration in the June 15 issue of
the Federal Register said it would allow resistant maltodextrin/dextrin to be labeled as fiber on ingredient lists.
For more information, visit www.roquette.com.

DSM expands acrylamide-reducing
enzymatic portfolio
Royal DSM, Delft, The Netherlands, has introduced PreventASe XR, an enzymatic system that has been shown
to prevent acrylamide formation in high-pH applications
such as corn chips, biscuits
and crackers. The enzymatic
systems under DSM's PreventASe portfolio have been
shown to reduce acrylamide
in processed foods by up to
95%. While PreventASe works
in a range of applications,
PreventASe XR is designed
for high-pH applications.
Acrylamide is reasonably anticipated to be a human
carcinogen, according to the National Toxicology Program,
part of the U.S. Department of Health and Human Services.
DSM's PreventASe and PreventASe XR are asparaginases
that convert free asparagine present in many foods, which
prevents acrylamide formation without impacting taste,
texture or shelf life.
"The global conversation about acrylamide is heating up,
and DSM is working with our customers to address this
challenge for the food industry," said Fokke van den Berg,
business director for baking at DSM. "An advantage of
using asparaginase to tackle acrylamide is it requires negligible changes to a product recipe or production process.
With PreventASe and now PreventASe XR, DSM is enabling acrylamide reduction in the widest range of snacks
and baked goods."
For more information, visit www.dsm.com.
For information on submitting an item for Supplier Innovations, e-mail
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.

Milling & Baking News

August 14, 2018 / 49

http://www.roquette.com http://www.artesaprotein.com http://www.dsm.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - August 14, 2018

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