A certified organic line of single- and multi-step coating systems is available in response to increasing demand in the food industry. With rigorous monitoring and certification of raw materials, the company can now provide customers with various systems from pre-dusts and batters to a variety bread crumbs. The entire manufacturing process is handled in-house which results in a high level of quality control. The company also works directly with customers to develop cutting-edge products.
Hydroblend, Inc.; Nampa, Idaho
972-517-5240; www.hydroblend.com
Zero trans fat
A portfolio of more than 200 zero-grams trans fat (ZGTF) products, including Infinity Fries, is already available to food marketers and foodservice operators. In response to studies linking trans fats to heart disease, manufacturers are making product line changes to remove trans fats or add new products that are free of trans fats. This product line is well equipped to offer delicious and innovative choices.
Simplot Food Group; Boise, Idaho
800-572-7783; www.simplotfoods.com
Replaces whole eggs
An innovative egg product is specially formulated for use in bakery products such as muffins, cakes and cookies and any other application where standard whole eggs are used. Eggstreme WE 300 is standard whole eggs that have been modified with the enzyme phospholipase to improve the whole-egg functionality. It provides enhanced emulsification properties, improves baking functionality and replaces standard whole egg at a lower usage rate.
Primera Foods; Cameron, Wis.
715-458-4075; www.primerafoods.com
Non-GMO soy products
A family of soy isolates, functional soy protein concentrates and textured soy concentrates is sourced from non-GMO IP soybeans grown in the U.S. They impart highly desired factors such as white color, neutral flavor and improved functionalities.
Solbar Industries Ltd.; Buffalo Grove, Ill.
847-459-1400; www.solbar.com
Powdered sprouts
All-natural sprout powders are high in vitamins and minerals and phytochemically rich. When used in low-temperature applications, they remain enzyme active. Varieties include: alfalfa, barley, broccoli, millet, oat, quinoa, soy, spelt and wheat. The sprouts are hydroponically grown in the mile-high Rocky Mountains of Colorado on a timed growth cycle for optimal activity. Air-dried at low temperature, the resultant powders are micro-biologically tested and available in bulk quantities for manufacturers. Applications include beverages, beverage mixes and energy bars. Each order receives a Certificate of Analysis prepared by an independent laboratory.
Natural Sprout Co.; Springfield, Mo.
417-882-9604; www.natsprout.com