 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. General Description: 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. Benefits include:
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: sally@belletech.co.nz 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 Hit here for information 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:
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