DSM Bakery Enzymes
Whether you're working on cakes, breads, pizza dough, or even tortillas, DSM has enzymes that can help cost reduce, improve processing efficiency, and reduce acrylamides. Enzymes can make your product more clean label by replacing emulsifiers, reducing agents, and hydrocolloids.
First Choice Ingredients
When applications are lacking the rounding effect of parmesan cheese or needing a sweet creamy vanilla note, we turn to First Choice Ingredients. FCI provides a vast array of functional dairy flavors that cater to dairy applications and vegan applications. Their main flavor categories are cheese, butter, sweet dairy, cream, and milk but they also have technologies in masking and mouthfeel. Don't forget to ask about their organic's line!
DSM Savory Ingredients
DSM savory ingredients provide flavor enhancement, umami, and vegan meaty impact. These yeast extracts and natural flavors are used in anything from topical seasonings, to soups, to plant-based meats, and dairy.
These ingredients are natural, Non-GMO, and derived the same yeast used to make bread, beer, and wine. Many are Non-GMO project verified.
Sensus offers powdered and syrup options of inulin, an soluble fiber. Frutafit Inulin is a powder and Frutalose is a syrup. Both formats come in a variety of fiber content, sweetness, and solubility levels. Inulin is used for sugar replacement, boosting soluble dietary fiber, and for prebiotic effects.
RayZyn® products are a premium superfood snack made from dehydrated wine grapes. These little bursts provide antioxidants and fiber due to the inclusion of the wine grape seeds. Available in CabernayZyn®, MerlayZyn®, and ChardonayZyn®. Select varietals offered in chocolate covered, sea salt caramel covered, yogurt covered, or dark chocolate covered.
J. Rettenmaier offers fibers, celluloses, and methyl cellulose. Fiber can enhance crunchiness and reduce breakage in fragile baked goods or extruded snacks. They can also extend shelf life and manage water to retain moistness for shelf life in baked products. Fibers bind moisture and provide juiciness in meat and plant-based applications. Methylcellulose provides binding and texture especially for plant-based applications.
Herbstreith and Fox
The specialist for pectin sourced from apples and citrus fruits. Applications range from jams, bakery goods, confections, dairy products & alternatives, and beverages.
Work with our team to find the pectin that best fits your application, goals, and processing parameters.
Daesang offers all things Korean. With authentic Korean ingredients making a splash in dishes across North America, Dempsey is proud to offer the real deal gochujang (fermented red pepper paste), gochugaru (red pepper powder that forms of the base of gochujang), and kimchi (fermented vegetables).
Preservation of flavor, color, and prevention of microbials is of the utmost importance. Kemin offers antioxidants to delay rancidity and preserve the flavor and color of applications. Depending on the application, Kemin has multiple options like rosemary, and blends with acerola, green-tea, and spearmint. For antimicrobials, Kemin offers vinegar-based natural options (BactoCEASE® NV) as well as proprionic acid-based options for meat (BactoCEASE®) among others.
If plant-based, lessitarian, or meat extension is your aim, MGP is what you're looking for. MGP creates ground breaking texturized proteins that mimic the texture and color of meat. These ingredients are wheat-based and pea-based and available in multiple shapes and colors.