Milling & Baking News - August 27, 2019 - 65

Supplier Innovations

Palsgaard to showcase
cake emulsifiers at IBIE
Denmark-based Palsgaard plans to showcase its powdered
whipping-active cake emulsifiers at the International Baking Industry Exposition Sept. 7-11 in Las Vegas. The emulsifiers serve as alternatives
to both shortening used as
a carrier for emulsifiers and
cake gels used in cakes with
a long shelf life. Emulpals
is designed specifically for
premixes. Palsgaard SA is optimized for cakes with a long
shelf life.
Benefits of the whippingactive cake emulsifiers include
no need for pre-hydration
or pre-emulsification, use of
unsaturated fatty acid liquid
oils, higher emulsifier content
than typical shortenings or
cake gels, and use in a range of
products from high- or low-fat aerated to non-aerated.
At IBIE, Palsgaard will present a vegan, gluten-free
brownie made from a premix containing Emulpals 130 as
well as a matcha, chai and taro tea layer cake featuring Palsgaard SA 6600.
For more information, visit www.palsgaard.com.

Labeling software now comes
with added sugars option
ESHA Research, Salem, Ore., has implemented new
regulations into its Genesis R&D Food Formulation &
Labeling software. Users now have the option to display
only the per cent Daily Value of added sugars on the Nutrition Facts Label and to not include an "added sugars"
text and the gram weight value. In addition, the required
explanatory statement will appear automatically at the
bottom of the label when the option is selected. The label
option is intended for single-ingredient sugar products only.
The U.S. Food and Drug Administration will begin mandating the
listing of added sugars on the Nutrition Facts Label on Jan. 1, 2020.
The F.D.A. in June provided guidance on declaring added sugars on
honey, maple syrup, other singleingredient sugars and syrups, and
certain cranberry products.
"As soon as the F.D.A. published
the final guidance for added sugars
labeling, many of our customers
contacted us requesting the new display capability for
their Genesis R&D software," said Craig Bennett, chief
executive officer of ESHA. "We knew something this important had to be implemented right away, so our users
would have the tools they need for creating labels to their
exact specs, and we were successful in getting the software
released with the updated option in just a few weeks."
For more information, visit www.esha.com.

bakingbusiness.com / world-grain.com

Kwik Lok to feature new
closing line at IBIE
Kwik Lok Corp., Yakima, Wash., will present a new closing
line during the International Baking Industry Exposition
Sept. 7-11 in Las Vegas. Features include the Eco-Lok sustainable closure, the 910A bag-closing machine and a new
tamper-evident system that uses laser stitch technology.
Eco-Lok is formulated with a plant-based biopolymer
called NuPlastiQ that requires up to 20% fewer greenhouse gas emissions to produce than standard plastic bag
closures. The proprietary technology used to make Eco-Lok
converts plant-based carbohydrates like corn and potatoes
into the NuPlastiQ material.
"Kwik Lok is proud to lead
the way for a more sustainable future, maintaining safety
and quality standards and preserving the environment
for customers, employees and the planet," said Don Carrell, chief executive officer. "Our customers are demanding more sustainable packaging solutions, and Eco-Lok is
a high-quality product that reduces our carbon footprint
and that of our customers."
The 910A has been shown to close up to 120 bags per
minute. The new machine features a lighter, more compact design. It is serviceable with metric tools.
Kwik Lok teamed up with Matthews Marking Systems,
Pittsburgh, to develop laser stitch technology. The 909A
provides a uniform laser stitch that indicates whether
a bag has been opened. Bags do not tear when opened
and may be reclosed with a Kwik Lok closure. The 909A
works on high-speed lines of up to 55 bags per minute.
For more information, visit www.kwiklok.com

Ingredion to increase supply
of pulse-based ingredients
Ingredion, Inc., Westchester, Ill., will further expand its
manufacturing and production capabilities in Vanscoy,
Sask., with Verdient Foods, Inc. through the construction of
a new manufacturing facility to produce pulse-based protein ingredients. The new facility should be operational in
the second half of 2020.
Ingredion and Vanscoy-based Verdient Foods entered
into a joint venture last December. A current facility in
Vanscoy already produces pulse-based protein concentrates and flours from peas for animal and consumer food
applications.
"Our latest investment will significantly expand our
product portfolio to provide more innovative solutions
to our customers, which will enable future growth," said
James P. Zallie, president and chief executive officer of
Ingredion. "Ingredion and Verdient also share a common
vision that sustainable and trusted sourcing will play an
important role in the future of consumer-preferred plantbased proteins."
For more information, visit www.ingredion.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 27, 2019 / 65

http://www.palsgaard.com http://www.kwiklok.com http://www.ingredion.com http://www.esha.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - August 27, 2019

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