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

Food Product Design “Medium flours, such as sorghum or brown rice, and heavy flours, such as quinoa, millet or a nut meal, result in a dense product, often darker in color, and with less rise, and that’s where tapioca starch or potato starch would be added to provide some lightness,”

Food Processing Suchero Coconut Palm Sugar, which can be used in specialty baked goods, energy bars and beverages and also as a tabletop sweetener, is an all-natural, low-glycemic index sugar. The sugar content is primarily sucrose (78-89 %) and is certified organic, GMO-free, kosher and halal, and contains 16 amino