ingredient briefs

Limagrain Ingredients recently introduced Innosense, its new brand of functional flours. Since Unicorn Grain Specialties joined Limagrain Céréales Ingrédients in 2018, Limagrain Ingredients has maintained and strengthened its position in Europe for functional flours under the brand names westhove and BiTex. Now, the brand is rebranding and regrouping all of its functional flours under one new brand name, Innosense. With a customer centric approach, the company has created a new clean and impactful graphic identity and five collections to better support our customers in their ingredients search. +33 (0)4 73 67 17 00

With the cheese market exchange fluctuating wildly lately, Whitehall Specialties is introducing a new way for its industrial, food service and retail customers to control and reduce costs without sacrificing quality. CreamEase is a cost-stable dairy analogue alternative to traditional cream cheese that delivers on taste, color, and texture expectations. With CreamEase, WSI is confident it has resolved many of the issues historically related to analogue cream cheese alternatives. “The biggest hurdle is texture: the smoothness and mouthfeel. Most products in this category have a very grainy mouthfeel. It was a matter of finding the right ingredients and implementing the right proprietary process improvements to develop a product we were proud to introduce to our customers,” says WSI Vice President of Research and Development Lisa O’Donnell. 888-755-9900

Together with sister company DeutscheBack, Planteneers has developed attractive baking agents, compounds, and all-in mixes that can be used like a modular system. The vegan, all-in mix is suitable not just for making bread and rolls, it is also ideal as a basis for plant-based and vegan tarte flambee and pizza. It’s gluten-free as well, which offers an added benefit. +49 4102 89642276

The latest addition to the Pristine range from Corbion enables bakers to overcome common quality hurdles such as wheat protein inconsistencies and high-speed processing without relying on gluten supplementation and traditional solutions like DATEM. Bakers have long been challenged by two seemingly contradictory priorities: deliver the consistent product quality consumers expect in spite of fluctuating gluten levels in wheat flour and the demands of high-speed manufacturing lines, and remove artificial-sounding ingredients, such as DATEM, which many shoppers want to avoid. Now Corbion is expanding its Pristine range with a new consumer-friendly dough strengthening solution that lets them accomplish both at the same time.

Designed to maintain excellent flavor and aroma under the most challenging processing conditions, the new, all-natural FlavorFresh SR from Wixon is economical too. Its cost-in-use is a fraction of standard spray-dried flavors. Due to a proprietary manufacturing process, FlavorFresh SR maintains up to 10 times more stabilized flavor components than traditionally processed flavors. FlavorFresh SR technology preserves intended flavor attributes through the rigid intensity of food and beverage manufacturing processes, delivering superior flavor and performance. FlavorFresh SR is also easy to use. It’s a free-flowing, water-soluble, encapsulated powder that disperses evenly while preventing flavor and aroma “hot spots” in finished applications. 800-841-5304

Bakery ingredient manufacturer Pak Group, through its North American brand, Bellarise, has announced the release of their all-new Bellarise Oil Reducer. The California-based baking ingredient producer’s oil reduction system offers significant cost savings while promising better control over quality and process. Being clean label, Kosher, all-natural, and non-GMO, this custom enzyme-based improver is intended for use in a wide range of breads, from pan breads and hamburger buns to yeast-raised doughnuts. 855-871-6100