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Building Texture Into Sugar-Reduced Products (Prepared Foods)

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Building Texture Into Sugar-Reduced Products (Prepared Foods)
Kim Decker

Sugar slashers take note: building back sweetness is only half the equation. You have to tend to texture, too, to deliver a sensory experience

“New year, new you,” right? How about “New year, new dairy formulation”? As we settle into 2017, one thing that isn’t changing — amidst a whole lot that is — is the public’s not-so-subtle request that food processors substantively change the formulations of their favorite foods and beverages, dairy included. The change they currently request above all others is sugar reduction. Market research firm Mintel found fully 70% of Americans professing concern over how sugar affects their general health. In its May 2015 “Sugars and Alternative Sweeteners Report,” Mintel found that 36% of consumers now scrutinize the sweetener levels in their ice cream choices, while 35% do the same when evaluating yogurts. No wonder then that the number of new dairy products with “low-/reduced-sugar” claims has risen steadily from 65 in 2011 to 156 in 2015, per Mintel’s count. Indeed, with the Food and Drug Administration’s updated sugar-labeling regulations requiring the disclosure of “added sugars” (in grams and as a percent Daily Value) on product labels in 2018, those low-sugar launches now look prescient. But when slashing sugar levels, dairy formulators aren’t just tweaking taste; they’re playing with an important textural determinant, as well. So sugar slashers take note: Building back sugar’s sweetness is only half the equation. As Wade Schmelzer, principal scientist at Wayzata, Minn.-based Cargill put it, you’ve got to tend to texture, too, “to deliver the desired sensory experience.”

Texture is hard

Somewhat paradoxically, despite our living in a food-obsessed age, when gastro-bloggers deconstruct every facet of the eating experience for social-media consumption, texture remains an unsung sensory modality — often as hard to describe as it is easy to overlook. But dairy developers overlook it at their peril. That’s because “texture can greatly influence the consumer’s sensory experience, and can result in an unfavorable perception if not managed accordingly,” said Donna Klockeman, senior principal food scientist at TIC Gums of White Marsh, Md. Whether it is syneresis in yogurt, sediment in chocolate milk or chunky crystals in ice cream, all are real-world manifestations of texture gone awry, and all reinforce Klockeman’s contention that “each dairy category has unique challenges to delivering the textural attributes formulators are looking for.” In other words, optimizing dairy texture is hard. Making it harder are the exigencies of modern dairy production itself. As Cargill’s Senior Technical Services Manager Joe Klemaszewski pointed out, “Dairy products were traditionally produced near the point of consumption because of transportation costs and short shelf lives.” But with consolidation of dairy farms and plants, not to mention advances in processing, packaging and distribution, that’s no longer the case. Dairy’s map has broadened. The upshot, said Klemaszewski, is that dairy processors face the task of maintaining an acceptable texture for a longer time.

Sugar’s textural touch

Cutting sugar from formulations doesn’t make that task any easier. The reason: all sugars and sugar polymers that associate with water — from glucose and sucrose to fibers, bulking agents and hydrocolloids — have an important impact on texture, Klockeman said. Through their contributions to moisture control, mouthfeel, freezing-point depression and more — even through mere bulk — sugars and related carbohydrates prove just as important in dairy for texture as they do for sweetness. Thus, product developers “need to take a systems approach to compensating for the missing sugar” in low-sugar reformulations, said Nesha Zalesny, the technical sales manager at Fiberstar, River Falls, Wis. Replacing sugar at 12% with a high-intensity sweetener at 1% not only opens up an 11-percentage-point gap in a mix’s bulk, but also it eliminates sugar’s functionality. Zalesny noted, “this results in a watery product.” Sugar’s textural touch — and the void left in its absence — are especially apparent in frozen dairy. Because simple sugars like glucose and fructose, disaccharides like sucrose and lactose and large carbohydrate polymers — think maltodextrins — have “a significant effect on the freezing point of the application,” Klockeman said, they also “have the largest impact on frozen dairy products,” helping to keep their eating texture palatable. In so doing, they improve the flavor profile, as well. “Texture encompasses a product’s melting characteristics, which directly affect flavor delivery. So a reduction or change in the amount of sugar will not only influence texture, but will also influence the perception of flavor components at eating temperature,” Klockeman said.

Hydrocolloids to the rescue

Given all the above, Adams Berzins couldn’t have said it better when he declared that reductions in nutritive sweetener levels “often require adjustment of the existing stabilizer system or the addition of hydrocolloids.” Berzins wrote that in an August 2016 white paper for Bridgewater, N.J.-based Ingredion, where he is the sweetener solutions technical service project leader. That certainly echoes the conclusions of Ross White, nutrition applications manager for FMC Health and Nutrition, Philadelphia, who noted that hydrocolloids’ ability to influence texture is much the same as sugar’s; that is, just as sugar binds formulation water to boost viscosity and mouthfeel, so do hydrocolloids. As such, “a proper use of hydrocolloids can be implemented to replace a significant amount of the viscosity and mouthfeel lost when sugar is removed.” Consider what hydrocolloids bring to fermented dairy. “Several yogurt manufacturers have recently reduced sugar levels in their products,” Klockeman noted, and this “has had a direct impact on flavor profile and important textural attributes such as mouth coating, mouth clearing and mixes with saliva.” Hydrocolloids like cellulose gum, inulin and gum acacia all help pick up the slack and can provide texture and stability in lieu of sugar in yogurt applications. In frozen dairy, polyols, maltodextrin and soluble fibers are go-to ingredients for increasing process viscosity and slowing ice-cream melt, and “are necessary to provide the softness and scoopability consumers expect,” Klemaszewski said. But “the challenge is often greater in reduced-sugar products as manufacturers replace sugar with water.” Managing that water is key to emphasizing the cream and not the ice in product texture, and his team has done just that with very low levels of a pectin- and agar-based functional system. “In theory, we could do the same thing with low-sugar carbohydrates like maltodextrin or inulin,” he noted. Klemaszewski added that both locust bean and guar gums also earn praise for minimizing ice-crystal size in reduced-sugar ice creams. And carrageenan’s “synergistic reaction with milk proteins gives high viscosity at low shear, providing a mouth coating that mimics milkfat,” he added. Carrageenan is a staple of dairy beverage formulation, where one of the greatest challenges to sugar reduction involves maintaining a fluid consistency and eliminating the risks of gelation that can occur when a higher water content is available, White noted. “Carrageenan can form a wide range of textures in water-based systems to impart a smooth mouthfeel and manage the excess water present when sugar solids are removed. In particular, iota carrageenan can form clear, glossy gels that reform after processing, resulting in unmatched suspension,” White explained. The hydrocolloid works by tightly binding formulation proteins. In a low-sugar pudding, for instance, exposed proteins on the surface of the dairy micelle will interact with carrageenan’s sulfated groups “to create this strong milk gel and successfully replace the removed sugars in this and similar dairy products,” White said. Even better, only a very small amount — about 0.2% — suffices to do the trick.

Know your limits

Not all dairy formulators choose to deploy standard hydrocolloids in their low-sugar reformulations, however, and for them, alternative texturizers come in the form of products like one that Zalesny described as a complex of pectin, cellulose and hemicellulose citrus fibers “organized together in a way that only Nature can create inside the plant cell walls.” Because the ingredient comprises both an insoluble portion with a high surface area and a partially soluble colloidal portion, “in each particle, it creates a microcosm of a full- and short-bodied texture,” Zalesny explained, “while avoiding the long texture characteristic of high-molecular-weight texturants.” Blended with water, it produces viscosity and enough bulk that “the molecule itself can create drag across the tongue similar to sugar,” she said. The ingredient can appear on labels as citrus fiber, dried citrus pulp or citrus flour, all of which “resonate well in the clean-label market,” said Kurt Villwock, Fiberstar’s director of R&D. And that’s no small matter in today’s transparency-minded climate. “Although many texturants come from natural sources and can even be used without chemical functionalization, there are only a few that perform without purification of the key component. Even amongst these natural options, many texturants cannot be called clean simply because of negative consumer perception,” he said. The trick, experts say, is to know your destination — both from a labeling standpoint and, especially, from a textural one — before you start formulating. Paulo H. Santos, a senior associate in hydrocolloid systems at Ingredion, noted that “Rheology (the study of the deformation and flow of materials) and tribology (the study of lubrication and friction) can be useful tools” in reaching that destination to all parties’ satisfaction. White agreed. “If viscosity is the key parameter, then a discussion regarding the product expectations when measured at a specific temperature, shear rate and equipment often help speed up development time and ensure a successful recommendation,” he said. Ultimately, he concluded, the most common challenge his team faces when helping customers optimize texture in reduced-sugar formulations is meeting expectations. “It’s not enough for a customer simply to ask for a match to the sugar-based control,” he said. Scientists from both sides have to know where they’re going, and measure how close they are to getting there.

IBIE Booth Profiles (Snackfood & Wholesale Bakery)

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Fiberstar, Inc.

River Falls, WI

715-425-7550

info@fiberstar.net

 www.fiberstarIngredients.com

 Booth #470

Fiberstar, Inc. sells Citri-Fi, a natural, clean label citrus fiber derived from citrus pulp. Citri-Fi provides multiple benefits in baked goods such as moisture management due to high water holding capacity, gelling properties/ pectin extension in fruit fillings due to native pectin content, fat replacement, egg replacement due to emulsification properties and improved quality over shelf-life in gluten-free and regular baked products. Citri-Fi is labeled as citrus fiber, dried citrus pulp or citrus flour. This natural fiber is non-GMO, non-allergenic, has no E-number and contributes fiber. Fiberstar sells to over 65 countries. Please stop by our booth to learn more about our clean label solutions within bakery and snacks foods.


AB Mauri North America

St. Louis, MO

800-772-3971

clientservice@abmauri.us

www.abmna.com

Booth #9919

AB Mauri North America contributes to the success of our customers through the delivery of superior technical service and expertise combined with quality yeast and bakery ingredient solutions. Industrial and artisan bakers, in need of a total resource for quality ingredients, process optimization and custom formula solutions, can rely on AB Mauri’s unique offering of collaborative local support with innovative global capabilities. Please join us daily at IBIE for the following: a tasting of artisanal breads featuring the Aromaferm cereal ferments product line; a sophisticated documentary highlighting AB Mauri and select customers; a state-of-the-art experience that shows you baking like you’ve never seen it before; hand-crafted coffees and sweet goods; and much, much more.


Air Management Technologies, Inc.

Lewisburg, PA

570-523-4822

www.airmanagement.com

info@airmanagement.com

Booth #1035

For over twenty years Air Management Technologies has been a trusted partner to the baking industry worldwide. Our team is appreciative of the reputation earned as the “go to guys” for innovative single source energy, thermal transfer, and environmental process supporting solutions. Our written performance guarantee places the responsibility in our hands, and the life cycle cost savings in yours. Every project is guaranteed to be within budget and operate as specified.


All Food Equipment, LLC

Columbia, TN

931-490-1968

www.allfoodequip.com

allfoodequip@gmail.com

Booth #2349

All Food Equipment engineers, designs, and re-manufactures complete processing lines, from the mixing to packaging for a variety of industries, including wholesale bakeries, large retail bakeries, and many other food related suppliers. AFE has a staff of highly qualified technicians that are able to engineer complete line designs, custom manufacture equipment, recondition used equipment, install or remove equipment, customize equipment control systems, plant liquidation, equipment purchasing and more. AFE is your best source for quality new, pre-owned, and refurbished equipment. Check out our booth to learn more about our enrobers, cooling tunnels and about how we can save you money.


Allied Bakery Equipment Co., Inc.

Santa Fe Springs, CA

562-945-6506

info@alliedbake.com

www.alliedbake.com

Booth #5141, #5441, #5447

Allied Bakery Equipment, booths 5141, 5441, 5447, is pleased to have assembled a world-class team of unique suppliers, each best of class, and we look forward to introducing them to you. Renowned bakers Chad Robertson of Tartine Bakery in SF and Dan Leader of Bread Alone in Kingston, NY will be baking live in the Heuft booth. Come learn the advantages of baking with thermal oil. The next generation of retarder-proofers from IceCool will be in use and on display. Minipan will demonstrate their dough refiner, their highly advanced cookie depositing technology, and will make gluten-free pizzas, to be topped by the new precision sauce depositor from Ova Projects, who will also display one of their revolutionary injecting machines. TT-Italy, the world leader for continuous sponge cake lines, will explain their unique turbo-emulsifier, and Soren will show their scrape-surface heat exchanger system for fresh pasteurized creams, sauces, and fillings. Sancassiano, the leading innovator in vertical mixing systems, Tecnopack, for flow wrappers and other packaging solutions, and others make this a visit you must make time for on your IBIE agenda. From artisan bread to continuous cake we can offer the best solutions. We look forward to seeing you at IBIE.


American Bakers Association

Washington, D.C.

202-789-0300

info@americanbakers.org

www.americanbakers.org

Booth #GCL1

The American Bakers Association is the voice of the baking industry in Washington, D.C. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies and international regulatory authorities. Working to grow and bolster the baking industry through public policy advocacy, education and networking, ABA fights for policies that strengthen the industry, while protecting it from costly government burdens as bakers produce rolls, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious products for America’s families. ABA advocates on behalf of more than 1,000 baking facilities and baking company suppliers and brings together industry leaders to share ideas, develop solutions and connect with colleagues. Visit our joint booth with BEMA—the Baking Equipment Manufacturers and Allieds—in the center of the grand concourse lobby.


American Society of Baking

Kansas City, MO

800-713-0462

www.asbe.org

Booth #5023

The American Society of Baking is a community of baking professionals who have joined together to provide continuing education, networking opportunities and professional development. The members include commercial bakers, engineers, food technologists and the suppliers of equipment and ingredients. The Society’s mission is to facilitate this interaction by promoting personal growth and professional development through education and collaboration. It is through the interactions and contributions of our members that we foster mutually meaningful business relationships. Our education process is accomplished through the presentation of technical papers at our Annual Conference, BakingTech and MarketPlace, which are held the first week of March in Chicago.


AM Manufacturing Co.

Munster, IN

219-472-7272

lserafin@ammfg.com

www.ammfg.com

Booth #7441

Since 1961, AM Manufacturing is the world leader in dough processing equipment. Located in Munster, Indiana, just outside of Chicago, AM produces dough dividers, dough rounders, pizza/tortilla presses, pizza crust dockers, proofers, cooling conveyors, bagel forming equipment and the expertise to design entire pizza, tortilla and bakery lines. Visit the AM booth and learn how we can provide you with labor-saving equipment, providing consistent results for your dough production process.


American Key Food Products

Closter, NJ

201-767-8022

877-263-7539

www.akfponline.com

Booth #379

American Key Food Products has been serving the American food industry as a trusted ingredients distributor for over a decade. Our core product portfolio consists of clean label, good -for-you ingredients such as starches and flours made from potatoes, cassava, tapioca, pea and rice. AKFP has aligned itself with the increasingly important healthy ingredient trends. Our products are gluten-free, non-allergenic, and non-GMO.


Ardent Mills

Denver, CO

800-851-9618

info@ardentmills.com

www.ardentmills.com

Booth #9914

Ardent Mills delivers the industry’s broadest range of traditional and organic flours, whole grains, ancient grains, heirloom wheats, customized blends and specialty products, all milled in communities across the country. Join us at booth 9914 to learn more about our on-trend ingredients and our new Simply Milled flours. We’ll also showcase our iconic flour brands you know and trust—like American Beauty, Kyrol, Hummer and King Midas—as well as whole grain innovations like Ultragrain Whole Wheat Flours, Sustagrain High-Fiber Barley and Sprouted White Spring Whole Wheat. And with insight support, risk management and our broad Research, Quality & Tech Support team, we work alongside you every step of the way to bring your new innovations to market.


Arr-Tech Equipment, LLC

Yakima, WA

866-852-2422

www.arr-tech.com

Booth #1529

Since 1983, Arr-Tech has been designing and producing the most versatile and reliable automated counting, stacking and packaging machinery for the baking industry. Using our modular equipment design, we are able to customize a system to fit within your packaging area. In addition, Arr-Tech offers multifunctional, integrated packaging systems, including: vision inspection/rejection systems—a tool to provide information about and to help manage the production process through detailed and automated reporting, improving quality, reducing waste and cost and increasing competitiveness; bagging, wrapping or multifunctional dual systems for both bagging and wrapping; inline bag sealing, as well as other package closure systems; case erecting and sealing systems. Whether your products are tortillas, frozen waffles or pancakes, pizza crusts, pita or flatbreads, Arr-Tech certifies that adding a time-tested Arr-Tech automation system will improve your bottom line.


Ashworth Bros., Inc.

Winchester, VA

540-662-3494

www.ashworth.com

ashworth@ashworth.com

Booth #6911

Ashworth introduces the Omni-Grid 360 Weld belt. This belt is designed to increase capacity, minimize maintenance cost and downtime in the most demanding spiral applications. The heavy duty link design combined with the oversize stainless steel rods make the Omni-Grid 360 Weld belt the strongest, most reliable grid-style spiral and turn-curve belt available on the market today. The Omni-Grid 360 Weld belt is the world’s only patented, lotension grid-style belt with zero-tension, 360° buttonless welds that eliminate cracking commonly found with traditional bridge welds. The 360° buttonless welds increase load bearing capacity and are easier to clean than traditional bridge welds. If product retention is a challenge in your spiral application, integral guard edges with a smooth rounded finish can be provided.


AZO Inc.

Memphis, TN

901-794-9480

chuck.kerwin@azo.com

www.azo-inc.com

Booth #5910

AZO. Excellence takes time: 65 years in the making, German Engineering, American service. AZO provides innovative bulk material handling, pneumatic conveying systems, mixer and kneader feeding, screeners and weighing equipment for the reliable automation of production processes for the baking industry. We plan, produce and install systems all over the world for storing, discharging, screening, conveying, dosing and weighing bulk goods, powder components, ingredients, flavorings, ultra-low quantities or fluids. Our systems make sure that all recipe components reach the correct processing operation at the right time and in the right quantity. The AZO Group, with its headquarters in Germany, is a family firm now managed in the 3rd generation. All around the globe our customers benefit from the high quality and reliability of our solutions.


Bakery Technology Enterprises, LLC

Columbia, TN

931-490-1977

www.gobte.com

Booth #2349

Bakery Technology Enterprises, LLC is a manufacturer supplying the baking industry with cost effective, innovative and energy efficient equipment. Designing and custom manufacturing equipment is only a part of what we do. We also refurbish and upgrade your older existing equipment and also offer a complete line of pre-owned equipment. We offer fully insured equipment installation, removal, and relocation. Consulting and Engineering is included in every equipment package. Please contact us and we will put our capabilities to work for you. Stop by our booth to see our Formabar System, a versatile complete bar production line capable of making cereal, nutritional, fruit and nut and many more bars.


Bay State Milling Co.

Quincy, MA

800-553-5687

infobsm@bsm.com

www.baystatemilling.com

Booth #3928

Bay State Milling expertise spans the entire value chain providing high-quality, plant-based ingredients. Our portfolio includes a wide array of flour, grains and seeds, all of which can be custom-blended to help grow your offerings in new and exciting ways. BeneGrain—choose from the industry’s largest array of sprouted grains and seeds. Ancient grains—certified gluten-free and non-GMO. Organic flours, grains and seeds—a reliable supply of organic ingredients. Baking performance—wheat and rye flours trusted for over 115 years. Rothwell GrainEssentials Center—our talented team helps you stay ahead of consumer demand.


Bellarise

Pasadena, CA

626-316-6555

info@pakgroupna.com

www.bellarise.com

Booth #9724

You have put in the work to make excellent recipes, but as customer tastes change over time and the entire industry responds, your baking business has needed to adapt. The Bellarise team will showcase our fully integrated boutique range of yeasts, dough conditioners, softeners and baking solutions at IBIE 2016, as we highlight exactly how we help bakeries not only adapt to change, but influence it as well. Whether it involves a clean label, or certified organic, kosher, and non-GMO ingredients, our personalized service always makes it easy for us to help. We’re preparing a unique experience for all of our guests, and we would like to visit with you to learn about your brand’s vision and see how we can make it a reality.


Berndorf Belt Technology USA

Gilberts, IL

847-841-3300

800-393-8450

sales@berndorf-usa.com

www.berndorf-usa.com

Booth #10505

Berndorf engineers and manufactures highly quality carbon and stainless steel oven bands, in various widths and thicknesses for the baking industry. Through constant development and innovation, Berndorf is able to provide bake oven belts that exceed the everyday stresses of baking and transporting baked and specialty goods. All belts are produced in endless condition ensuring precise tracking and straightness. The uniformly dark and heat absorbent belt surface further ensures high quality output and reliability. Our steel belts and steel belt systems have proven “Continuous Reliability” when utilized in baking, cooling, deep-freezing, steaming, drying and transporting applications. Visit us at booth 10505 to discuss how a Berndorf belt can improve your production process.


BREDDO Likwifier division of Corbion

North Kansas City, MO

800-669-4092

bill.wade@corbion.com

www.breddo.com

Booth #7414

The BREDDO Likwifier is designed to dissolve solids or semisolids where time, temperature and complete hydration are important. The BREDDO Likwifier is being used extensively throughout the food industry; however, it is specifically used for icing make-up.


Brolite Products, Inc.

Streamwood, IL

630-830-0340

d.delghingaro@broliteproducts.com

www.bakewithbrolite.com

Booth #925

Brolite Products has been a leading manufacturer of high quality baking ingredients since 1928. We are more than just a supplier; we create partnerships with our customers. We know the industry demands are constantly changing, and while we are grounded in tradition, we meet challenges with innovation. We’ve created a variety of blends ranging from sours, cultures, grain blends, dough improvers, sweet goods, bases, mixes, concentrates, and tortillas. We can even create customized formulations and specialty blends all here in our SQF Level 3 facility. We are committed to helping our customers create exactly what they need. When it comes to the highest quality and superior ingredients and blends for commercial bakers, Brolite is the number one choice. We’re here to create the perfect blend.


Bühler Group

Plymouth, MN

763-847-9900

buhler.minneapolis@buhlergroup.com

www.buhlergroup.com

Booth #9336

Bühler offers first-class solutions tailored to the individual requirements of medium-sized and industrial bakeries. This means working with you at every process stage – from precise and hygienic delivery of dry and liquid ingredients, to accurate weighing through subsequent feeding into the mixer. In addition, system controls allow for customized recipes and can be easily integrated into your production planning process. Visit Bühler at booth 9336 to learn more about our featured equipment: JetMix, Inline Check Sifter MKZI, Online Particle Size Measurement MYTA, NIR Multi Online Analyzer MYRG, and Truck Unloading Screen MKTA.


Capway Automation, Inc.

York, PA

877-222-7929

www.capwayusa.com

sales@capwayusa.com

Booth #6213

Capway Automation is a company recognized worldwide for brilliant engineering and its robust line of American-made product-handling equipment for a broad range of industries. Within the bakery industry, though, Capway is best known for the superior quality and performance of their vacuum depanners. This year at IBIE, Capway will unveil the next generation depanner system, one that that will change the industry … forever. One look and you will know this is no small achievement; this is a game changer. Visit our IBIE booth #6213 and see the future … way into the future.


Chef’s Planet

La Verne, CA

877-703-8889

info@chefsplanet.com

www.chefsplanet.com

Booth #1970

Chef’s Planet Commercial Division is excited to offer a revolutionary nonstick substrate for industrial baking. Our patented film lamination technology offers superior food release and durability over nonstick PTFE and ceramic spray coatings which cannot be applied evenly or with heavy deposition. Uneven spray coated surfaces allow micro pinholes to form in which food, oil and cleaning residues can deposit, deteriorating nonstick properties. Our NEW PTFE film lamination provides a super smooth, even film coating that can be applied thicker than spray coatings and resists micro pinholes for improved functionality and durability. Full sheet pans, baguette and bun trays are available with our new film laminated coating.


Christy Machine Co.

Fremont OH

888-332-6451

cmc1@cros.net

www.christymachine.com

Booth #1705

For six decades, Christy has solved material dispensing requirements in thousands of applications. As a result, Christy has earned a worldwide reputation for quality machines that work with reliability. Along with this recognition, we have become experts in the top and surface coating fields. Nearly every machine shipped from Christy is customized to fit the user’s specific dispensing or coating situation. Therefore a Christy machine ordered is not coming off the warehouse shelf that you must adapt to your needs; instead you are getting a machine configuration specifically designed to fit your dispensing requirements. Call today—we can help. Please visit us at IBIE booth #1705.


Clabber Girl Corp.

Terre Haute, IN

812-232-9446

info@clabbergirl.com

www.clabbergirl.com

Booth #1063

Since 1850, Clabber Girl has built our company, and our reputation, on our expertise in chemical leaveners. Through our efforts we became America’s number one retail brand of baking powder. Today, we are much more than baking powder alone. By working with our customers to develop specialized formulas and customized systems, Clabber Girl Corporation is ready to be your baking innovation partner.


Columbus Vegetable Oils

Des Plaines, IL

847-257-8920

www.columbusvegoils.com

sales@columbusvegoils.com

Booth #152

Columbus has been serving the food industry with the highest quality fats, oils, dressings and sauces since 1936. What began in an Italian grocery store basement on Chicago’s west side has now grown into a 330,000 square foot facility in Des Plaines, IL with 3 in-house R&D labs and a robust certification of achieving SQF Level 3 for the sixth consecutive year. Columbus has remained family owned and operated and committed to our founder’s insistence of consistent high quality, great prices and always there service.


Corbion

800-669-4092

Lenexa, KS

bakery@corbion.com

www.corbion.com

Booth #7414

Corbion is the global leader in lactic acid with cutting edge emulsification technology and functional blending capabilities. With more than 80 years of expertise, we draw on our deep application and market knowledge to work closely with our customers to develop solutions that address challenging and complex problems across a wide range of markets. We deliver high performance biobased products made from renewable resources applied in various foods including bakery, meat, sauces, dressings, refrigerated and prepared foods, confectionery, beverage, and dairy.


Delavau Food Partners

Philadelphia, PA

215-671-1400

delavaufood.com

jbaird@delavau.com

Booth #727

Delavau Food Partners allows foodservice and consumer brands to improve the eating experience, nutrition, and shelf life of baked goods, snacks, and sweets. Delavau can help you reformulate for a clean label while optimizing the cost-in-use of your formulations, extend the eating experience of fresh and shelf-stable foods for a fresh-from-the-oven taste to last through the last bite, and help your brand stand out with its fortification technology that adds a glass-of-milk level of calcium to breads, sweet goods, chocolate, and compound coatings. Visit Delavau Food Partners at IBIE booth 727 to learn more about its freshness solutions, mold inhibition capabilities, and more.

 


FlexiBake ERP

Maple Ridge, British Columbia

604-637-6528

sales@flexibake.com

www.flexibake.com

Booth #1875

FlexiBake ERP helps users control inventory, calculate costs and nutrition, conduct instant recalls, schedule production, organize route and delivery sequences, plus much more. FlexiBake is a modular enterprise resource planning software system designed and built specifically for baking and food manufacturing. The software is available on both the cloud and local installation. Stop by our booth to schedule your complimentary online demonstration and visit our website to start your no obligation 30-day free trial of our proven software. You’ll see why FlexiBake runs baking and manufacturing facilities all over the world in 25 countries and on 6 continents.


Food Plant Engineering, LLC

Cincinnati, OH

513-488-8888

www.foodplantengineering.com

Booth #3419

Food Plant Engineering, LLC is your source for bakery and snack plant design and construction. We provide comprehensive solutions for expanding your food production operation. Food safety: Our mission is planning, designing, and building sanitary bakery, snack and food processing facilities. It’s what we have been doing for the last 60 years. We tackle a variety of projects throughout the U.S., from small additions and renovations to large new plants. Planning: Grow your business by implementing our master planning services. Design: Design your bakery using our trusted professionals. Construction: Construct your bakery or food processing operation with our engineering led design-build approach.


FoodTools

Santa Barbara, CA

877-836-6386

www.foodtools.com

sales@foodtools.com

Booth #9519

FoodTools manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1983 bakers have used FoodTools machines to cut, slice, press, and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, tortillas, and more. FoodTools offers mechanical and ultrasonic solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production. Visit the FoodTools booth to discuss your bakery products and which machine solutions will help improve quality, consistency, and efficiency.


Gold Coast Ingredients

Commerce, CA

323-724-8935

info@goldcoastinc.com

www.goldcoastinc.com

Booth #717

Gold Coast Ingredients is a privately held and operated, wholesale flavor and color manufacturer that has been satisfying taste since 1985. We are a GFSI and AIB certified company capable of serving all types of industries from food and beverages to animal treats and oral care. With us you will find organic, natural, non-GMO, allergen-free and other clean label flavors that take your most delicious ideas and translate them into a universal language for the world to enjoy. Our flavors are available as liquids, powders, powder encapsulations, emulsions and advanced extractions to be compatible with any product requirements. GCI also supplies custom, QAI certified organic, ISA certified halal, OU certified or KOF-K certified kosher flavors upon request.


Grain Craft

Chattanooga, TN

423-265-2313

sales@graincraft.com

www.graincraft.com

Booth #11415

Grain Craft has a time-honored, personal commitment to the flour milling business. We are the largest independent flour miller in the US. We have developed lasting relationships with American farmers to grow and harvest the best varieties of wheat for your baking needs. Each of our 15 mills is run by experienced millers who believe in the art of providing wholesome and nutritious flour. This is our story. Let us be a part of yours.


Grote Co.

Columbus, OH

888-53-GROTE (888-534-7683)

614-868-8414

sales@grotecompany.com

www.grotecompany.com

Booth #7245, #7445

Grote Co. will showcase the latest in pizza and sandwich line technology at IBIE 2016, including complete pizza topping and sandwich assembly lines. From pepperoni slicers and border-free (spot) topping and sauce depositors, to bread cutters, slicer/applicators, and sandwich conveyor CIP/belt washing systems, Grote has a solution for automating today’s most demanding pizza and sandwich assembly applications. Stop by booths 7245 and 7445 for a full demonstration of our exciting new technology!


Healthy Food Ingredients (SK Food, Hesco, Suntava)

Fargo, ND

844-275-3443

hfi@healthyfoodingredients.net

www.healthyfoodingredients.net

Booth #1132

Healthy Food Ingredients (HFI) is a family of specialty ingredient brands which include SK Food, Hesco and Suntava, that provide non-GMO, organic, certified transitional, gluten-free, and identity preserved ingredients, including grains, seeds, pulses, soybeans, expeller oils, Suntava Purple Corn, processed to meet unique application needs. We’re dedicated to providing supply assurance through our diverse grower network and delivering safe, healthy premium quality ingredients from seed to table.


Heat and Control Inc.

Hayward, CA

800-227-5980

510-259-0500

info@heatandcontrol.com

www.heatandcontrol.com

Booth #1827

Heat and Control provides complete equipment systems for a wide variety of fried and baked foods. Systems include fryers and ovens, heat recovery and pollution controls, FastBack seasoning applicators, conveyors and product distribution, Spray Dynamics coating systems, packaging platforms, control systems, Ishida weighers, snack bagmakers, tray sealers, checkweighers, X-ray inspection, and CEIA metal detectors. We provide pre- and post-sale support, including engineering, applications assistance, equipment demonstrations, technical center services, installation, service, parts and training.


Hinds-Bock Corp.

Bothell, WA

877-292-5715

info@hinds-bock.com

www.hinds-bock.com

Booth #4826

Hinds-Bock Corp. is dedicated to meeting the needs of the baking and food processing industries with high-quality, piston depositing equipment, pumps, icers/glazers and cake slicers. The company’s equipment ranges from small tabletop muffin depositors to high-volume industrial lines, which include tray and paper-cup denesters, pan oilers, large intermediate hoppers, dry ingredient depositors for toppings, servo-driven conveyors and PLC controls. Hinds-Bock manufactures servo-driven pump fillers for high-speed depositing and spreading of product; servo piston depositors for automatic depositing and spreading of icings, fruits, batters and sauces; standardized and custom piston filling and depositing machines and systems; and piston transfer pumps. Many options are available, including heated or cooled machines; hopper agitation; diving, traveling or orbital spout movement; and pressure-fed machines for extremely viscous products. Our engineers provide on-site installation and turnkey startup support. We have a test facility to run customer provided product samples to evaluate filling characteristics and determine agitation and spout requirements. Tests are typically videotaped, so customers can observe the deposit configuration.


Inclusion Technologies, LLC

Atchison, KS 66002

913-370-8070

info@inclusiontech.com

www.inclusiontech.com

www.nadanut.com

Booth #1672

Inclusion Technologies is a full-line supplier of custom inclusions including our very unique 100 percent nut-free Nadanut nut extenders and replacers, Bits-O-Flavor sweet and fruit flavored nuggets and flakes, coated flavored sugars, and Klusters custom agglomerates. We have traditional, non-GMO (some Non-GMO Project Verified), allergen-free, and clean-labeled products made with natural colors and flavors. We will be demonstrating these innovative ingredients in a range of 100 percent nut-free finished products including brownies, cookies, and bars; the Nadanut products provide the look, taste, and crunch of nuts but without the nut-allergens or high costs. Inclusions can add the signature stamp to your products, and we can help to design specifically what you want for your ?application.


IOI Loders Croklaan

Channahon, IL

800-621-4710

sanstrans@ioiloders.com

www.ioiloders.com

Booth #9141

IOI Loders Croklaan is a key global producer of fats and oils servicing the food industry and is the largest provider of replacements for partially hydrogenated oils in the US. Researching, exploring and developing new applications for these ingredients for the food, feed and health industries worldwide has been our business for more than 110 years. Today, IOI Loders Croklaan is dedicated to being an outstanding supplier of palm-based fractions to the food industry around the world.


J.C. Ford Company

La Habra, CA

714-871-7361

rmeyer@jcford.com

www.jcford.com

Booth #2235

Since 1945 J.C. Ford has been committed to providing automated equipment and service to the growing tortilla and tortilla chip industry. Today, with the growing popularity of flatbreads around the world and tortilla chips being one of the fastest growing snacks, J.C. Ford is helping the industry meet today’s challenges with greater automation and product expertise. It is this combination of state-of-the-art equipment and product knowledge that is providing the needed solutions around the world.


Koenig Bakery Systems

Ashland, VA

804-798-7983

info_usa@koenig-rex.com

www.koenigusa.com

Booth #6541

In line with the booth motto “Brilliant Performance,” Koenig Bakery Systems will present machines and lines with outstanding features, that give bread that final touch and turn dough into pieces of jewelry. One highlight will be the industrial dough sheeting line Menes with a large product variety – ranging from Ciabatta, Baguette up to bread and pastry. Koenig also features the modular bread roll line Combiline. The line enables the production of various rolls, such as Kaiser rolls, Portuguese rolls, hamburger buns, etc. Further highlights are the wash-down twin twist mixer DW 240-H in hygienic design “H”, the energy-efficient rack oven Roto Passat SE and the dough divider/rounder Mini Rex Multi with new forming station, particularly suitable for bolillos and teleras.


KOFAB

Algona, IA

515-295-7265

sales@kofab.com

www.kofab.com

Booth #2155

With almost 40 years of expertise and proven success in the food processing equipment industry, KOFAB is a global manufacturer of quality stainless steel products. We use only the finest materials and run a complete quality and performance check on all equipment we produce. This extra attention to detail, from concept to delivery, allows us to guarantee to our customers a quick installation with quality products that will last a life time. Since no applications are the same, we are proud to offer customized designs tailored to your most challenging and unique demands, backed by our multiple patents in our distinct engineered products, and a dedicated and skilled team of professionals who contribute to the company’s success.


Kwik Lok Corp.

Yakima, WA

509-248-4770

sales@kwiklok.com

www.kwiklok.com

IBIE Booth #9119

Kwik Lok Corp., the leading manufacturer in bag closing, coding and labeling solutions for the baking industry, is pleased to announce the introduction of its’ new KLC-S Bread Band Slicer at IBIE 2016. The KLC-S Slicer comes equipped with a bag blower, and along with the KLC-C closing conveyor and Kwik Lok bag closing system, is manufactured to raise the quality and output of small industrial bakeries worldwide. Kwik Lok is also proud to be showing the next generation in coding options with CO2 laser, UV and TIJ printing technologies, and will be offering IBIE attendees the opportunity to see the next generation Eco-Friendly bag closure as well. Whether closures, labels, or traceability, Kwik Lok is the right solution, for the right time.


Lawrence Equipment

South El Monte, CA

626-442-2894

sales@lawrenceequipment.com

www.lawrenceequipment.com

Booth #6330

Lawrence Equipment is the world’s leader in the sale of pressed production lines. Most versions of non-yeast flat bread varieties can be made on any Lawrence line. Production lines rate from 1,000 pieces per hour to 40,000 pieces per hour. Lawrence will be showing their latest Mega 52 press, the Accuview IV quality inspection system as well as state of the art mixer, divider, sheeter and bagging equipment. Lawrence Equipment will also be presenting the international Wrap Café featuring various ethnic cuisines in a variety of pressed flat breads. Stop by and see them at their booth #6330 or call 800-423-4500 to obtain more information.


LINDAR Corp.

Baxter, MN

866-468-3200

www.lindarcorp.com/?food-packaging

info@lindarcorp.com

Booth #465

It’s fresh and safe. It’s obvious LINDAR is committed to innovation. We pioneered the development of tamper obvious two-piece pie and cake containers, bringing an intuitive design and easy-to-handle package to the marketplace. Available in the two-piece and hinged varieties, LINDAR’S Simply Secure Packaging has special tabs that snap into place to secure the package and your products. To open the package, the perforated tabs can be simply torn off, making it user friendly, while easily identifiable if the container has been opened. Our line of tamper obvious food packaging is designed to safely display bakery products including bars, brownies, cakes, pies, muffins and cupcakes as well as other items. LINDAR’s tamper obvious packaging includes a built-in freshness seal and visually appealing design to show off your products in a safe, fresh and secure way.


Moline Machinery LLC

Duluth, MN

800-767-5734

sales@moline.com

www.moline.com

Booth #8330

Moline Machinery is a leading supplier of high capacity donut and sweet goods systems, sheeting/makeup lines, precision topping systems, rotary cutters, and more. Moline has the answer to your high-volume production needs. For top quality, high efficiency equipment with excellent service, look no further. At IBIE Moline will be showing a cake donut system with integrated glazing and topping stations. This system includes a Libra dual-fuel fryer and DonutKing cake donut depositor. The glazing and side-load topping systems are both equipped with automated ingredient recovery to maximize ROI. The sheeting and makeup line includes the latest in sanitary design and stamping technology. The RAM feeder and rotary cutters round out the display. Moline … Profit From Our Experience.


MULTIVAC, Inc.

Kansas City, MO

800-800-8552

muinc@multivac.com

us.multivac.com

Booth #1841

MULTIVAC is passionately focused on contributing to our customers’ success by delivering innovative and reliable packaging solutions and superior support services. As one of the leading providers of packaging solutions used to pack a range of products, worldwide. Our product portfolio covers nearly every need of the customer and includes thermoformers, tray-sealers, chamber machines, labeling, quality inspection, packaging films, and much more. Our customers benefit from our profound knowledge of processes and systems and from an integrated advisory service all from one source.


North Dakota Mill

Grand Forks, ND 58208

800-538-7721

www.ndmill.com

Booth #1755

Since 1922 quality-conscious bakers, who have wanted the best, have reached for North Dakota Mill products. North Dakota Mill has grown up in the heart of the hard red spring wheat and durum country. That means we mill the best quality wheat and durum for superior quality, purity, and uniformity. The North Dakota Mills products are of the highest standards and demand excellent performance and profitability in the finished products. North Dakota Mill has a long history in the milling industry and we have strived to fulfill the needs of our customers with the best quality flour to ensure our customers get the best results in their finished products.


Parker Products

Fort Worth, TX

817-336-7441

jeff@parkerproducts.com

parkerproducts.com

Booth #773

Imagine biting into a French toast donut: crunch-chew-relish the praline pecans; savor the maple glaze. That’s no ordinary donut. Without Parker Products, it would be. As a maker of food products, you have the opportunity to stimulate taste buds and loyalty. You do this with intriguing ingredients. You do this with Parker Products. Our inclusions, flavor systems, and grinds help you engage customers and add value. Our extensive line of specialty ingredients helps create intriguing applications by promoting desirable qualities like a more appealing mouthfeel or a striking flavor. To learn more about Parker’s capabilities, visit IBIE booth 773 or parkerproducts.com.


Pfannenberg Inc.

Lancaster, NY

716-685-6866

jon.laporta@pfannenbergusa.com

www.pfannenbergusa.com

Booth #9247

Pfannenberg is a global manufacturer of products and solutions developed to keep critical plant operations online and personnel safe. Our product portfolio includes: thermal management of enclosure electronics, liquid cooling with packaged chillers for machinery, and signaling devices for industrial safety and efficiency. Visit booth #9247 at IBIE 2016 to learn more about our solutions designed for food and beverage applications. Protecting Man, Machine and the Environment … since 1954.


Processing Resources International Inc.

Plainfield, IL

866-807-4500

phyllis@proc-xinc.com

www.proc-xinc.com

Booth #2343

Proc-X is your source for manufacturing quality products while maintaining efficiency and sustainability. Our mixing kettles, fillers, and cook/chill/fill process lines provide chefs with precise and consistent programs for superior bakery ingredients including frostings, glazes, and fillings. Proc-X products feature precision controls of time and temperature, HAACP recordings, and high efficient automatic programs to save labor costs while producing high quality products.


Reiser

Canton, MA

781-821-1290

sales@reiser.com

www.reiser.com

Booth #8319, #8719

Reiser will feature live demonstrations of their complete line of Vemag bakery equipment. The Vemag is a single machine that incorporates many innovative attachments specifically designed to produce consistent, high-quality bakery products. Attachments can be swapped out in minutes allowing you to easily produce a wide variety of products. The Vemag can be used as a dough divider to produce breads, rolls, buns, English muffins and pizza dough. The Vemag can be used as a depositor to accurately portion cookie dough, nutrition bars, fillings and batters onto moving or stationary lines. It is ideal for any depositing task where placement and weight control is needed. The Vemag can also be used as a sheeter to extrude smooth, uniform sheets of batter and dough with consistent thickness and width.


SensoryEffects, a division of Balchem

St. Louis, MO

866-639-6002, ext. 4

www.sensoryeffects.com

Booth #362

SensoryEffects, a division of Balchem is a leading provider of value-added food and beverage ingredients and is comprised of five synergistic business segments including: Powder Systems, Flavor Systems, Encapsulates, Inclusions and Cereal Systems. We provide targeted nutritional wellness solutions for all ages, leveraging our leading position in the choline (VitaCholine) and chelated minerals (Albion Minerals) markets. In working as your partner, we elevate your products to the next level by providing customized ingredient solutions for your finished product applications. Our agglomeration technology also provides exceptional powder dissolution performance, through a wide range of hot and cold single serve beverage applications. Work with us to deliver the power of powder, essential nutrition, trending flavors and convenience to your customized health-and-wellness products.


Taconic

Petersburgh NY

800-833-1805

info@4taconic.com

www.4taconic.com

Booth #3034

Taconic has extensive experience in engineering nonstick materials for food processing applications. Our TefBake and other brands have assisted QSR and foodservice producers for over 30 years in food prep, microwave, freezer, cooking/pre-cooking and baking applications. Optimal release and temperature resistance from -100°F to 500°F (-73°C to 260°C) make our PTFE products ideal for use as cooking belts, reusable pan liners food crisping mats, and as nonstick mats for rolling out dough and releasing sticky ingredients on work surfaces. Taconic’s PTFE open mesh and non-mesh trays, liners and belts offer durability, resistance to grease penetration and puncture resistance.


 

Wire Belt Co. of America

Londonderry, NH

603-644-2500

sales@wirebelt.com

www.wirebelt.com

Booth #9610

Wire Belt Co. is the most trusted manufacturer of open mesh stainless steel conveyor belts. We have been keeping your lines running for more than 65 years. Our conveyor belts are used extensively in applications such as baking, battering, dusting, and cooling. At IBIE, stop by Wire Belt’s booth 9610 where we will be highlighting our innovative Compact-Grid conveyor belt. Compact Grid is one of the most durable conveyor belts available offering numerous advantages. These advantages include: excellent product support, 70 percent open area for better more consistent product heating and cooling, easy installation with no welding required, and many more. To learn more about Compact-Grid and Wire Belt’s full range of products, please visit us at booth 9610.


Snack Food & Wholesale Bakery

Deerfield, IL

908-917-4171

lukec@bnpmedia.com

www.snackandbakery.com

Booth #1324

Snack Food & Wholesale Bakery, sponsor of the IBIE 2016 B.E.S.T. in Baking Program, covers snack and bakery industry trends related to new products, ingredients, equipment, technology and packaging to help improve business issues throughout product development, including research and development, supply-chain management, formulation, processing, packaging, warehousing and distribution. Our annual State of the Industry reports—one for snack foods and one for baked goods—define where the industry and markets are today, and where they are heading. Our readership consists of top executives, marketing professionals, food scientists, bakers, production managers and technical experts, as well as at supporting businesses.


RONDO Inc.

Moonachie, NJ

201-229-9700

Fax: 201-229-9878

info.us@rondo-online.com

Booth #7007

RONDO showcases many innovations at IBIE. True to the motto “Dough-how and more,” RONDO presents innovations for the production of premium bakery products at booth #7007. The Swiss manufacturer of dough processing machines and systems will be exhibiting many innovations and enhancements for artisanal and automated as well for industrial production. As always, welcoming visitors to the RONDO booth will be the combined expertise of the whole RONDO team, available to answer questions on all aspects of manufacturing processes and production equipment for baked goods. The new unit “RONDO Industrial Solutions,” an independent group for consultation and sales of industrial equipment, will also be available to provide advice for industrial customers and act as a consultant and technology provider.

Fiberstar Announces Citri-Fi®, a Natural and Clean Label Food Ingredient, Is Approved In Processed Egg Products

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Citri-Fi, a natural food ingredient is approved in processed egg products. When reducing eggs, Citri-Fi provides cost savings, improves nutritional profiles and enhances texture in finished food products such as cakes, cookies and breads.

 River Falls, Wisconsin (PRWEB) July 12, 2016

Fiberstar (http://www.FiberstarIngredients.com), a global market leader in clean label food ingredient solutions expanded Citri-Fi’s use in new food applications. According to the Food Safety and Inspection Service’s (FSIS) New Technology #13-ING-0958-N-B, Fiberstar’s Citri-Fi products, including Citrus Flour and Citrus Flour with Guar Gum, are approved as binders in processed egg products (liquid, frozen and dried whole eggs).

Though the egg market is stabilizing after a volatile year, other markets are still exploring egg alternatives to secure a stable price and supply and/or to meet formulating objectives. For instance, allergen-free foods continue to remove allergens from their products, such as eggs, to cater to a wider audience labeled – free from. Another market seeking egg reduction is the better-for-you market which is comprised of consumers who are caring for their overall wellbeing. Depending on the product, these better-for-you foods can range from reduced calories and cholesterol to support weight management and/or heart health to fiber enrichment.

“By being approved in processed egg products, the Citri-Fi market potential exponentially increases across the supply chain. Fiberstar’s investment to minimize and remove market barriers further supports our prime positioning within the egg extension market.” said Fiberstar, Inc. President & CEO, John Haen.

Fiberstar’s Citri-Fi products, including Citrus Flour and Citrus Flour with Guar Gum, are approved as binders in processed egg products such as dried whole eggs. These natural products can be used at a level not exceeding 3.0% of total product formulation (FSIS Directive 7120.1 Rev. 33). Citri-Fi products optimally work in dry egg products which can be either dry blended or co-processed. For instance, in a dry or co-processed blend, Citri-Fi 200FG can be used to replace 20% of dry egg. Not only can Citri-Fi products be used to extend egg in processed egg products, but also, this natural product line including the Citri-Fi 125 line can be used to extend/replace eggs in finished products. These citrus flours are used at a (1:14), Citri-Fi to water ratio rate in finished food products.

In addition to the replacement benefit, Citri-Fi provides moisture retention due to the high water holding capacity created by the natural, patented process. This natural ingredient also provides emulsification due to the native protein residing in the final composition. These two attributes complement each other to deliver superior results in baked goods such as cakes, cookies and breads.

Fiberstar continues to be a global innovator within the clean label segment. In addition to the recent approval, Fiberstar also launched the Citri-Fi 100 series used as a pectin extender/replacement within bakery fruit fillings and yogurt fruit preparation. Because of Citri-Fi’s native pectin, the gelling properties are activated in high sugar/low pH food processing conditions. The citrus fiber does not need to be pre-hydrated nor use calcium to produce the gelling properties. Fiberstar offers these products in various particle sizes which can provide formulators solutions when targeting specific textures. Lastly, this natural solution is ideal for customers looking for stable pricing and supply and/or a clean label solution since Citri-Fi has no E-number.

“We look forward to the new commercial opportunities within the egg extension market. Yet, we continue to support our innovation pipeline by providing customers new, clean label ingredient technology that will help them create food products that are not just average, but better.” says Mr. Haen. To learn more about egg replacement and other clean label technologies, please contact us at info@fiberstar.net or call us at (715) 425-7550 and/or visit Fiberstar at the upcoming International Baking Industry Exposition in Las Vegas, October 8-11, 2016, Booth #470.