Milling & Baking News - April 23, 2019 - 49

Supplier Innovations

Lallemand debuts a new
brand for bakers yeast
Lallemand, Montreal, has introduced the Lal^Ferm brand
for fresh bakers yeast that becomes the new face for the
Eagle brand. Lal^Ferm will work in applications like lean
dough, sweet dough, rich dough, frozen dough, flexible
proofing and vitamin D-rich. The company's bakers yeast
plants across Canada and the United States will implement
the brand change during April. The change affects all 2-lb
and 5-lb blocks and 50-lb bags.
"The Lal^Ferm brand carries the strong
heritage of Eagle and will continue to deliver
consistent quality, backed by our excellent service," said Audrey St. Onge, president of Lallemand's North
American
bakers yeast
business.
"We are also
excited about
Lal^Ferm's innovative opportunities as we consider new
products for the market."
For more information, visit www.lallemandbaking.com/lal-ferm.

Symrise launches line of
organic-certified flavors
Symrise, Teterboro, N.J., has introduced a collection of
organic-certified flavors under the umbrella of Code of
Nature. Quality Assurance International, San Diego, has
certified all three production locations - Teterboro and
Branchburg, N.J., and Elyria, Ohio - for the production
of organic flavors.
Symrise expects products with the flavors to especially
appeal to millennials, citing data showing millennial
parents constitute 52% of all parents buying organics for
their households.
"Millennials are the fastest-growing demographic of
consumers who want what's best not only for themselves
but their families, too," said Emmanuel Laroche, vicepresident of marketing and consumer insights and global
marketing leader. "So, when it comes to foods and beverages, organics are on the top of their grocery lists."
For more information, visit www.symrise.com.

New culinary crème serves
as butter alternative
Bunge Loders Croklaan, St. Louis, now offers Whole
Harvest ColdChurn culinary crème, which is designed
especially as a butter alternative. Cold Churn is crafted by
churning four ingredients in a chiller, creating a smooth
and creamy texture with buttery flavor, according to the
company. It is Non-GMO Project verified and made with
sunflower oil, palm fruit oil, salt and natural flavor.
"Clean label ready meals, sides and appetizers is an
$11 billion segment showing 4% annual growth for the
past three years, and butter flavor is a key growth driver,
representing almost $700 million of the segment," said
Mark Stavro, senior director of marketing. "ColdChurn
culinary crème enables food producers to avoid the hydrogenated oils and artificial ingredients included in
most butter alternatives."
For more information, visit www.bungeloders.com.

Calculator determines
shelf life for various oils

A new oxidation stability index calculator from Kemin
Industries, Des Moines, Iowa, allows formulators to select
the desired number of OSI hours and provides shelf life
calculations for various fats and oils. The calculator lets
manufacturers determine the ideal oil and antioxidant system combination to meet cost targets and shelf life goals.
"We developed the OSI calculator so that formulators
would have an easily accessible tool to help them maximize the desired shelf life of their food products," said
Courtney Schwartz, marketing director for Kemin Food
Technologies. "Many manufacturers are seeking to remove
traditionally used synthetic ingredients without switching
to a high-cost/high-stability oil, which can often reduce
the stability of their oil."
Kemin offers GT-Fort, an oil-soluble, green tea extract as
a label-friendly alternative, she said. The GT-Fort product
line of plant extracts for fats and oils assists with oxidation
control and delays lipid oxidation. The ingredients have
been shown to work as alternatives to traditional tocopherols and as replacements for synthetic antioxidants like
tertiary-butylhydroquinone (TBHQ).
For more information, visit www.kemin.com.

Tate & Lyle funds research on specific fiber health benefits
Funding from Tate & Lyle, P.L.C., London, will allow APC
Microbiome Ireland to screen dietary fibers and identify
potential health benefits for specific age groups. The research also will explore the benefits of fiber for specific
health outcomes, particularly relating to cardio-metabolic
health.
Based at University College Cork and Teagasc, APC Microbiome Ireland researches antimicrobial and therapeutic
microbes. It is a Science Foundation Institute research center.
"Dietary fiber provides a wide range of health benefits,

including digestive health, keeping blood glucose levels
healthy, weight management, cholesterol reduction and
possibly even bone health," said Andrew Taylor, president,
innovation and commercial, for Tate & Lyle. "At Tate &
Lyle, we are excited by the potential our fibers have to address significant societal health challenges, and by working
with APC Microbiome Ireland we're committed to building
further the evidence based around the positive role fiber
can play in improving public health."
For more information, visit www.tateandlyle.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.
bakingbusiness.com / world-grain.com

Milling & Baking News

April 23, 2019 / 49

http://www.bungeloders.com http://www.lallemandbaking.com/lal-ferm http://www.symrise.com http://www.kemin.com http://www.tateandlyle.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - April 23, 2019

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