Milling & Baking News - September 22, 2020 - 57

Supplier Innovations

New Chr. Hansen culture
controls browning in
pizza cheese
Chr. Hansen, Horsholm, Denmark, has launched the FDVS Pure Appeal culture to help pasta filata makers produce cheese with a tailored level of browning when the
cheese is baked on top of pizza for the foodservice industry. Types of cheese include mozzarella and regional variants such as provolone, kashkaval and Oaxaca.
Pasta filata is the world's largest and fastest growing
cheese type, according to
Chr. Hansen, which cites
Bloomberg estimating it to
reach €78.57 billion ($88.85
billion) by 2027 through a
compound annual growth
rate of 5.5%.
F-DVS Pure Appeal culture reduces the degree of
browning by up to 100%
and enables pizza makers
to achieve a predictable appearance every time, according to Chr. Hansen. The culture
also helps to protect cheese from yeast and mold spoilage
throughout the supply chain.
"As foodservice pizza continues its aggressive growth
globally, we are focused on addressing customer needs
with practical solutions," said Tony Salvador, commercial
development manager, pasta filata for Chr. Hansen. "Pizzerias pride themselves on expedient service with intent
to deliver pizza to their customers from point-of-sale to
consumption as fast as possible. Having predictable cheese
performance and appearance is critical and oftentimes out
of their control, especially 'browning.' One key reason is
the need to optimize pizza baking time for faster delivery, hence increased oven temperature, which 'burns' the
cheese. In addition, there is a distinct consumer trend towards whiter looking (less burned) pizza appeal."
For more information, visit chr-hansen.com.

Wixon offers guidance on
popular immunity flavors
As COVID-19 has led to increased interest in foods and
beverages with immune-supporting ingredients, certain
flavors may increase or complement a product's health
perception, according to Wixon, Inc., St. Francis, Wis. Botanicals and fresh herbs are examples. Wixon lists trending
immunity flavors as elderberry, turmeric, honey, beetroot,
pumpkin, acai, blood orange, green tea and grapefruit.
"Often when using these natural organic materials as
flavoring agents in food and beverages, we need to compensate for herbal off-notes or inherent bitter tastes that
may occur," said Ryan Kukuruzovic, corporate chef for
Wixon. "For example, when developing with a sweet,
fruit-based profile like elderberry, challenges arise with its
natural top-note flavor, which can be bitter or medicinaltasting at high levels. So, leaning into shared notes within
other berries, e.g., cranberry and blueberry, creates a
greater foundation, and ultimately, a fuller flavor impact."
For more information, visit www.wixon.com.

bakingbusiness.com / world-grain.com

Universal Corp. makes
another plant-based
acquisition

Universal Corp., Richmond, Va., has entered a definitive
agreement to acquire Silva International, a privately
held company involved in dehydrated vegetable, fruit
and herb processing, for $170 million in cash.
Silva, Momence, Ill., procures over 60 types of dehydrated vegetables, fruits and herbs from over 20 countries. The company specializes in processing natural raw
materials into custom-designed dehydrated fruit- and
vegetable-based ingredients for a variety of end products. Founded in 1979, Silva International employs over
200 people and operates a 380,000-square-foot manufacturing facility.
Silva will become part of Universal Corp.'s plant-based
ingredients platform, which includes FruitSmart, Inc.
and Carolina Innovative Food Ingredients, Inc. (CIFI).
Universal Corp. was founded in 1918 with a focus on
tobacco.
"We're excited to have reached this agreement with
Silva as we continue to diversify our offerings and generate new opportunities for value creation," said George
C. Freeman III, chairman, president and chief executive
officer of Universal Corp. "This acquisition builds on our
investment in FruitSmart and expands our plant-based
ingredients platform. With this acquisition, we expect
these businesses to represent 10% to 20% of our EBITDA
by fiscal year 2022, ahead of our previously stated target
outlined as part of our capital allocation strategy."
Universal Corp. expects the acquisition to close in October.
Kent DeVries, president of Silva, will continue to run the
business and report to Patrick O'Keefe, senior vice president
of Universal Global Ventures, a subsidiary of Universal
Corp., which sources, processes and supplies agri-products.
For more information, visit universalcorp.com.

Citrus from Japan adds flavor
to pastries, other desserts
T. Hasegawa USA Inc., Cerritos, Calif., has released a report showing how citrus flavors from Japan may enhance
food applications. Several of the flavors work in baked foods.
Yuzu fruit is sour and tart with a
taste similar to grapefruit with a hint
of mikan orange. It may add flavor
to creams, dairy, pastries and other
desserts. Kabosu is related to yuzu
and bitter orange and has a sour
taste. Potential applications include
snack foods and pastries as well as
condiments, juices, beverages and
frozen desserts. Iyokan tastes like
a sweet, smooth tangerine. Its pulp
and juice are used in pastries, chocolates and candies.
For more information, call (866) 985-0502 or visit
www.thasegawa.com.
For information on submitting an item for Supplier Innovations, email
mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
Milling & Baking News

September 22, 2020 / 57


http://www.universalcorp.com http://www.chr-hansen.com http://www.thasegawa.com http://www.wixon.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - September 22, 2020

Table of Contents for the Digital Edition of Milling & Baking News - September 22, 2020

Milling & Baking News - September 22, 2020 - 1
Milling & Baking News - September 22, 2020 - 1
Milling & Baking News - September 22, 2020 - 2
Milling & Baking News - September 22, 2020 - 3
Milling & Baking News - September 22, 2020 - 4
Milling & Baking News - September 22, 2020 - 5
Milling & Baking News - September 22, 2020 - 6
Milling & Baking News - September 22, 2020 - 7
Milling & Baking News - September 22, 2020 - 8
Milling & Baking News - September 22, 2020 - 9
Milling & Baking News - September 22, 2020 - 10
Milling & Baking News - September 22, 2020 - 11
Milling & Baking News - September 22, 2020 - 12
Milling & Baking News - September 22, 2020 - 13
Milling & Baking News - September 22, 2020 - 14
Milling & Baking News - September 22, 2020 - 15
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Milling & Baking News - September 22, 2020 - 18
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Milling & Baking News - September 22, 2020 - 57
Milling & Baking News - September 22, 2020 - 58
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Milling & Baking News - September 22, 2020 - 62
Milling & Baking News - September 22, 2020 - 63
Milling & Baking News - September 22, 2020 - 64
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