New Strong Tasty Cheese Powder
We are delighted to introduce you to the latest Cheese Powder from Ballantyne’s.
This Strong Tasty Cheese Powder has been developed to meet customer demand for a Cheese Powder that delivers a stronger flavour punch.
A Cheddar Cheese Powder delivering a strong, tasty flavour profile with savoury notes, plus a creamy finish. Suitable for a wide range of applications including sauces, convenience meals, soups, biscuits and snack coatings.
Packaging: 20 kg net (polylined multiwall bag).
Storage and Shelf Life: 12 months from date of manufacture. Store in cool dry place, away from direct sunlight and moisture. Recommended storage temperature < 25°C.
If you would like a sample or would like more information about this new improved strong tasty cheese contact Sally on email: firstname.lastname@example.org or Mobile: 021 223 4268.
Ballantyne offer a superior range of Dairy Powders.
Insert photo of Ballantyne Cheese
COMMERICAL SUCCESSES FOR THE MONTH OF APRIL:
Gluten-free Bakery Mixes (Skidmore - U.S.)
Citri-Fi 100M40 is used to improve moisture retention, texture and quality over shelf life.
Egg Replacement in Sponge Slice Cake (My Associates - Myanmar)
Citri-Fi 200FG is used to replace egg while maintaining quality over shelf life.
Egg and Fat Reduction In Cupcakes
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FoodPro Sydney July - Fiberstar will be there, if anyone is attending please let us know if you would like to make an appointment to meet with them.
Learn the functional benefits using Citri-Fi in Beverages
New Zealand’s free trade deal with China, our biggest market, has seen increased investment in New Zealand, because of assurance of quality and GE-Free status. A Nielsen survey has shown that 70% of Chinese consumers avoid GMOs in foods and actively seek to buy GE-free products.
Responding to USA consumer demand, Fonterra has also launched products specifying their GE-free status.
The GMO debate will surely continue. Being a logical, evidence-based method, science is well positioned to challenge entrenched ideologies and, hopefully, change minds. There is now overwhelming scientific evidence (totalling hundreds of peer-reviewed papers) to support the safety of GM technology.
The sentences below were published by the American Association for the Advancement of Science.
"The scientific evidence is clear: global climate change, caused by human activities, is occurring now, and it is a growing threat to society."
"The science is quite clear: crop improvement by modern molecular-biotechnology techniques is safe."
GM is a thought provoking and controversial subject that will, no doubt, continue to have a huge impact on the future of the food manufacturing sector.
The New Zealand Heart Foundation is encouraging manufacturers of processed foods to reduce amounts of salt and sugar in their products. A spokesperson said, “Most of the salt and sugar we consume in New Zealand comes from processed foods. They are added for flavour, texture, preservation and other processing reasons, but often in amounts over what is required. We work with food companies to reduce the amount of sodium, and more recently sugar, in key food categories”.
The objective of the Heart Foundation food reformulation programme is to have at least 80% of the market share (sales by volume) to meet the targets. This ensures high-volume foods in each category are prioritised. As a result, over 250 tonnes of salt per annum have been removed from bread, processed meats and breakfast cereals. In addition to this work, many companies run their own internal reformulation programmes.
Heart Foundation target the following key food categories:
Citri-Fi 100M40 can be used to replace some industry ice cream stabilizer systems to improve product quality and label declaration. The testing compared Citri-Fi 100M40 versus two well established stabiliser/emulsifier blends in 10% fat vanilla hard pack ice cream. After several months of frozen storage this natural fiber provided:
Citri-Fi 125, a natural, non-GMO citrus fibre is one of the most recent additions to the Citri-Fi portfolio. To find new uses for this natural citrus fibre, Fiberstar launched a global innovation contest targeting University students. Over 25 applicants, globally, submitted a proposal in how to use the Citri-Fi 125.
A panel of judges ranked the students’ applications based on originality of concept, justification/market need, ingredient commercial feasibility, technical feasibility and quality of their report. A total of $25,000 was awarded amongst the six winning proposals.
1st Place: Citrus Fibre as an Effective Fat Blocker in Fried Seafood:
Oregon State University Seafood Research and Education Centre, U.S.
Dr. Jae Park, Kaitlin Junes and Angela Hunt
2nd Place: Reduced Fat Instant Laksa Paste
Surya University, Indonesia
Sylviana, Meutia Wafa' Khairunnisa Hakim, Amelia Adinda and Bryan Raharja
3rd Place: Citri-Crunch Healthy Savoury Extruded Pork Snack
Washington State University, U.S.
Ryan Kowalski, Bon-Jae Gu, Maria Dian Pratiwi Masli, Siyuan Wang and Hongchao Zhang
4th Place: Chicken Sausage with Reduced Oil & Improve Sensory
Sri Lanka University, Sri Lanka
Miss A.M. Aruni Shanika
5th Place: Calcium Fortification to Increase Viscosity and Enhance Gelling Properties
University of Guelph, Canada
6th Place: Natural Colour Stabilizer in Berry Yammee Topping
Cornell University, U.S.
Fiona Harnischfeger, Sofía Lara, Victoria Chen, Katrina Cariño, Ana Chang, Sierra Jamir and Shiyu Cai
Citri-Fi 125 stabilizes natural colours during shelf-life to prevent phase separation and colour bleeding. This benefit is crucial for consumer acceptance when using vibrant natural colours to indicate freshness.
2016 INTERNATIONAL BAKERY INDUSTRY EXPOSITION (IBIE)
The Fiberstar team exhibited at the most recent IBIE show in October. Some highlights included:
CARRAGEENAN REPLACEMENT IN BEVERAGES
There has been an increase in the number of requests for carrageenan replacement solutions in beverages. These requests are driven by a few factors: -
NEW PRODUCT LAUNCHES WITH CITRI-FI
Egg Extension in Cakes (My Associates - Myanmar)
Citri-Fi 200 is used to reduce the use of eggs and improve cake freshness which maintains quality over shelf-life.
Jam Spreads (EuroImpex Co.- Ukraine)
Citri-Fi 100FG is used to partially replace pectin. The mix is for fast preparation of jams and jellies at home. The mixture will shorten the preparation time, preserve the natural taste, colour and flavour. The mix (3:1) also provides the opportunity to reduce the sugar by 70%.
For more information contact email@example.com
Sally Ostick, director of BelleTech said “we are excited to offer this new product to existing and potential customers. The flavour is richer and the texture is creamier than yoghurt or sour cream. It is less tangy than sour cream with more of the original sweet milky flavours”.
When less is more: clean labelling builds consumer confidence with Ballantyne
Ballantyne is focused on providing clean label formats on its specialist dairy ingredient range.
“We’ve developed new formulations to minimise the number of ingredients in our products and to ensure they are naturally sourced wherever possible,” said Magdalene Campbell, Ballantyne’s Technical Manager. “These new products are even more consumer friendly without compromising taste, performance and cost.”
Ballantyne has combined imagination, innovation and traditional ingredients to create cheese powders, yoghurt powders and specialist dairy ingredients with an on-trend market appeal.