What’s New!: Focus on new advances in wheat, grains
June 1, 2011
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Want to know what new products/services will be featured at this summer’s IFT 2011 Food Expo? Hundreds of new products and services will be identified with an attention-grabbing yellow What’s New! logo. Here we take a look at some ingredients that feature advancements in wheat and grains:
- ConAgra Mill’s (booth 5029) Ultragrain Pasta has a mild flavor, smooth texture, lighter color, and no brown specks—the same benefits of traditional refined flour pasta—in addition to whole grain nutrition and fiber. Ultragrain Pasta is available in six varieties: penne, macaroni, rotini, spaghetti, and now lasagna, all made with Ultragrain and a whole 9-grain orzo.
- FiberGourmet’s (booth 7853) Wheat Cracker has half the calories of conventional versions and 12 g fiber per serving.
- SK Food International’s (booth 4335) Precooked Quinoa and Amaranth Flakes are custom milled from heirloom grains, and the flakes are gluten-free and kosher. Product applications include but are not limited to cereals, tortillas, snack foods, baby food, flat breads, baking mixes, and energy bars. Available packaging sizes include 50 lb bags and bulk totes.
- Watson Inc.’s (booth 7339) Perfect Grain White Wheat is not whole grain flour, but a blend of wheat bran and germ from white wheat that can be used in conjunction with your existing flour to make any baked good or pasta whole grain. Perfect Grain White is derived from white wheat and therefore provides minimal color impact when compared to our original Perfect Grain from red wheat. Perfect Grain White has an average particle size of under 1.5 microns, resulting in low water retention and virtually no organoleptic perception of the bran particles, producing smooth textured baked goods. Applications include bread, rolls, croissants, muffins, cakes, donuts, pizza crusts, and pasta as well as breading and batters.
- Woodland Foods’ (booth 5160) Freekeh is a 100% natural roasted grain from highly nutritious green wheat. An ancient food from 2300 BC, this Eastern Mediterranean protein-enriched super-food is high in fiber (up to four times the fiber of brown rice), high in iron, and promotes healthy digestion. Freekeh has a smoky aroma and a nutty, toasted taste. This whole grain is a cousin to bulgur wheat and also similar to brown rice and barley.