ingredient briefs

To increase the consumption of fibers in different populations, Limagrain Ingredients is proud to introduce a unique and pioneering ingredient on the European market after 20 years of research: LifyWheat flour. LifyWheat is part of this health approach, providing a practical response to the expectation of consumers looking for health, naturalness, and transparency.
+33 (0)4 73 67 17 00

GNT has expanded its range of plant-based EXBERRY colors with the launch of two new green shades made from spirulina and turmeric. EXBERRY Shade Lime Green provides a vibrant yellowish green, while Shade Jade Green offers a vivid bluish green. They are halal, kosher, and vegan-friendly and can be used in a wide variety of applications, including gummies, jellies, and hard- and soft-panned confectionery as well as dairy products, including yogurt and ice cream.
+31 40 7800300

The name Quarkbällchen may be unfamiliar to an American audience, but not for long. These doughnut balls have long been a popular treat in Germany, and with the new Quarkbällchen Mix from Eurogerm USA, bakeries in the U.S. will have an easy way to make these tasty treats. Quarkbällchen are doughnut balls rolled in granulated sugar, but with a unique texture and taste from the addition of quark, a kind of silky cheese similar to yogurt or sour cream. Though the dough is usually formed into balls the shape and size of doughnut holes, the dough can be used for any shape doughnuts.
847-221-5004

Tree Top has announced the addition of a new fruit ingredient to its plant-based portfolio: Drum Dried Pumpkin Flake Powder. The powder is made from nutrient-dense pumpkins, grown in the fertile soil of Washington. Shortly after harvest, pumpkins are pureed and dried without any preservatives. Pumpkin powder is a versatile ingredient that naturally enhances flavor and color. It can be used in multiple food and beverage applications, including baked goods.
509-697-7251

The flour treatment specialist Mühlenchemie has developed a new series of enzyme systems that improve flours for baking flatbreads. The toolkit contains various improvers that offer solutions for all the different kinds of flatbread. The flatbread toolkit consists of several Alphamalt improvers, the EMCEbest WA Visco+ and EMCEbest Flatbread RoG improvers, and specific enzymes. Used individually and in combinations, they provide targeted solutions for many different requirements in the manufacture of flatbread.
+49 4102 202-001

Bakery ingredient supplier Puratos USA has launched Intens Puraslim. With Puraslim, bakers can reduce both calories and saturated fat in their breads as well as increase the cost-efficiency of bread production—all while keeping breads outstandingly tasty and fresh. Intens Puraslim can reduce up to 50 percent of in-dough solid fat in sweet bread and pastry recipes. This latest innovation can be added to doughs that have a minimum of 10 percent fat, such as cinnamon rolls, Danish, brioche, tortillas, and conchas.
856-428-4300