Food Business News Author: Donna Berry, Sosland Publishing “We offer a premium cassava flour,” said Carter Foss, technical sales director, American Key Food Products, Closter, N.J. “It has a bland-to-neutral flavor profile. When used in baking, it functions similar to cake flour in that it forms a thick batter rather

Snack Food & Wholesale Bakery Author: Romy Schafer, BNP Publishing Mel Festejo, Chief Operating Officer at American Key Food Products (AKFP), Closter, N.J., agrees that gluten-free products remain a top consumer demand. “The gluten-free trend has surprised most industry observers by remaining strong, showing resilient growth in a number of

Culinology Author: Donna Berry, Sosland Publishing Tubers and pulses (dry beans, dry peas, lentils, etc.) may be milled into flours and used just like white flour. “We offer a premium cassava flour,” said Carter Foss, Technical Sales Director, American Key Food Products, Closter, N.J. “It has a bland-to-neutral flavor profile.

Baking & Snack Author: Donna Berry, Sosland Publishing Tapioca, another popular ingredient for making ¬gluten-free baked foods, is extracted from cassava roots. One company explored this application further. “We offer a premium cassava flour,” said Carter Foss, Technical Sales Director, American Key Food Products, Closter, NJ. “For ¬gluten-free baking, it

Bakingbusiness.com Author: Keith Nunes, Sosland Publishing Mel Festejo, Chief Operating Officer for American Key Food Products, Closter, N.J., said three years ago the issue wasn’t quality — it was availability. “Since then, more gluten-free businesses have emerged in the last five years, most of which are in the baking segment,”

Food Business News Author Jeff Gelski, Sosland Publishing American Key Food Products, Closter, N.J., offers non-bioengineered potato starch. According to the company, potato starches may act as thickening agents in dry-mix soups and sauces, as fat replacers in meat products, and as binding agents in baked foods such as cake