Milling & Baking News - October 8, 2019 - 41

Supplier Innovations

DuPont creates enzymes
range for pasta

DuPont Nutrition & Biosciences, Copenhagen, Denmark,
a business of DuPont, has introduced the DuPont Danisco
PowerPasta range of enzymes that helps maintain the eating, cooking and serving qualities of durum pastas as well
as authentic color, according to the company. The range of
enzymes also helps to reduce stickiness after cooking, prevent overcooking, and improve the shape and appearance
of pasta.
"At DuPont Nutrition
& Biosciences, we see that
consumers in markets
on every continent are
increasingly interested
in locally sourced food
products, but they aren't
willing to sacrifice appearance, taste or texture," said Paal Ladsten,
regional industry leader,
Middle East and Africa.
"Our PowerPasta range of enzymes offers a solution that
leads to an improved eating experience while helping producers to push for greater profits by sourcing local wheat."
For more information, visit www.biosciences.dupont.com
or www.dupontnutritionandbiosciences.com.

Cargill expands shortening
line to Danish and icings

Cargill, Minneapolis, has expanded its PalmAgility bakery shortenings line to include options for Danish and
icings. The PalmAgility shortenings provide a single solution to a range of challenges, including transportation,
storage and performance.
PalmAgility Danish shortening creates a pliable dough
and helps reduce breakage during sheeting even when
the dough is stored below 65 degrees Fahrenheit.
PalmAgility 302 icing shortening, which offers a soft
texture, creates icings that spread smoothly even when
stored below 65 degrees, and it performs well in freeze/
thaw applications. PalmAgility 407 icing shortening, a
firmer shortening, is designed for icings that need to
hold up to temperatures greater than 65 degrees. PalmAgility 305 all-purpose shortening, a high-performance
shortening, works well in a variety of applications, including frying fresh donuts.
Initial shortenings in the PalmAgility line were
PalmAgility 204 all-purpose shortening, PalmAgility 204
filling fat shortening for crème fillings, and PalmAgility
213 and 217 donut frying shortenings.
For more information, visit www.cargill.com.

Barry Callebaut uses
ADM promotes sustainability entire cacoafruit in new
product range
efforts at IBIE
Archer Daniels Midland Co., Chicago, hosted several
in-booth sessions on sustainability and best practices at
the International Baking Industry Exposition held Sept.
7-11 in Las Vegas.
Field to Market in 2018 gave its 2018 "Collaboration of
the Year Award" to ADM, General Mills, Inc. and Agrible
for their work on the Southern Plains Wheat Fieldprint
project, which helps farmers in Kansas, Oklahoma and
Missouri to measure and improve natural resource management efficiency for winter wheat production. Field to
Market projects generate environmental improvements across
eight indicators and positive economic outcomes for farmers. Annual reporting and a summary
of measurements enable supply
chain sustainability claims. ADM is a member of Field
to Market, an alliance of farmers, food manufacturers,
retailers, agribusinesses and public sector partners working collaboratively to define, measure and advance food
sustainability. ADM supports more than 750,000 acres in
the Field to Market system.
Grower Connect is an ADM program that focuses on
growers and their journey to sustainable and regenerative agricultural practices. Regenerative agriculture involves soil management, including carbon sequestration,
said Alison Taylor, chief sustainability officer for ADM.
She gave a presentation at IBIE on how the baking industry may address sustainability requirements across a
variety of stakeholders.
For more information, visit www.adm.com/sustainablesupply.

bakingbusiness.com / world-grain.com

041_MBN_October8_19.indd 41

Barry Callebaut AG, Zurich, Switzerland, has introduced
the "Cacaofruit Experience," a new range of ingredients
that make use of the entire cacaofruit, including beans,
peel, pulp and juice. In contrast, normally 70% of the fruit
is discarded as waste, according to the company. Potential
applications for the new ingredients include juice, smoothies, frozen desserts,
baked foods, snacks
and chocolate. The
ingredients have a
fruity taste and contain nutrients, fiber,
protein and magnesium.
SnackFutures, a
venture of Mondelez
International, Inc.,
Deerfield, Ill., has
introduced two new
products with the
ingredients under the CaPao brand: Smoothie Ball and cacaofruit Jerky Strips. Select retailers in Los Angeles are carrying the new products.
"Cacaofruit Experience" also will involve the chef and
artisan market. Beginning in May 2020, WholeFruit chocolate, which is made from 100% cacaofruit, will be available
in two variants: WholeFruit Bold and WholeFruit Velvety.
For more information, visit www.wholefruitchocolate.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

October 8, 2019 / 41

10/8/2019 8:57:28 AM

http://www.cargill.com http://www.biosciences.dupont.com http://www.dupontnutritionandbiosciences.com http://www.wholefruitchocolate.com http://www.adm.com/sustainablesupply http://www.adm.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - October 8, 2019

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