02 Feb 2021

Team Spotlight: Chris Kovachis

Title: Financial Controller

Chris has been a part of the Dealers Ingredients team for 3 years.

What is the favourite part of your role?

The independence and flexibility the role offers to be able to utilize my strengths in achieving company and individual objectives.

What do you love to most about Dealers Ingredients?

The people and the processes within my role that allow me flexibility and the ability to achieve objectives.  The President is also forward thinking and allows creativity in the role.

What are you looking most forward to in 2021 for Dealers?

The company expanding and achieving its desired goals and objectives.  Also, COVID ending and business related travel.

What is your top aspiration goal for 2021 personally?

Being able to effectively work remotely and achieve desired goals and results in that spectrum .  2020 was very new to remote work and 2021 should strive to enhance and build on remote work from home scenarios.

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27 Jan 2021

Team Spotlight: Ryan Crelinsten

Title: Vice President, Sales and Marketing

Ryan has been a part of the Dealers Ingredients team for almost 4 years.

What is the favourite part of your role?

Getting to help support companies across Canada as they develop healthy and delicious new products

What do you love to most about Dealers Ingredients?

Our entrepreneurial spirit.  We are consistently bringing exciting new solutions to the Canadian market and we work hard to support our partners.  Those two driving forces behind our company make our efforts very personally rewarding.

What are you looking most forward to in 2021 for Dealers?

Being able to meet our partners face to face.

What is your top aspiration goal for 2021 personally?

Can’t wait for our first big family party, once physical distancing restrictions allow!

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20 Jan 2021

Team Spotlight: Manoj Adak

Title: Logistics and Customer Service Manager

Manoj has been a part of the Dealers Ingredients team for a year and 9 months.

What is the favourite part of your role?

My favourite part is that I am in the Supply Chain field. A field that is always changing and growing with new technologies, systems, capabilities, and ideas.

What do you love to most about Dealers Ingredients?

I work in a lean team which helps with fast decision making processes.

What are you looking most forward to in 2021 for Dealers?

To develop and involve myself in more supply chain related projects to increase efficiency and accuracy.

What is your top aspiration goal for 2021 personally?

My top aspiration for 2021 is to complete an internal audit course.

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20 Jan 2021

Team Spotlight: Maria Lucia Loero Pflucker

Title: Sales Manager, Central Canada

Lucia has been a part of the Dealers Ingredients team for almost 3 years.

What is the favourite part of your role?

Meeting with existing and new customers & learning about new ingredients and current trends in the food and beverage industry.

What do you love to most about Dealers Ingredients?

I love that Dealers is focused in the healthy ingredients industry that benefits the end consumer.

What are you looking most forward to in 2021 for Dealers?

Always helping our customers and sharing our know-how with as many companies as possible.

What is your top aspiration goal for 2021 personally?

Always be a helping hand for others; in my professional career, my customers, and colleagues.

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20 Jan 2021

Team Spotlight: Diana Huey

Title: Product Development Manager

Diana has been a part of the Dealers Ingredients team for 5 years.

What is the favourite part of your role?

Being able to develop new food products and applications.

What do you love to most about Dealers Ingredients?

Working with a close knit team.

What are you looking most forward to in 2021 for Dealers?

Finding and approving new sources of raw materials and making sure they meet the Dealers standard.

What is your top aspiration goal for 2021 personally?

Launching new products for the retail market with a shorter cycle time so that we can offer more products to customers.

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18 Jan 2021

Will the plant-based food industry redesign the future of food in 2021?

Plant-based proteins have experienced a spike in demand and can be forecasted to grow exponentially in the coming years. Consumers are exploring safer, hygienic, and healthier lifestyle alternatives. By 2024, the global plant-based meat market is forecasted to reach $24.11 billion, and some forecast that market reaching $85 billion by 2030. Food companies venturing out into plant-based pepperoni, plant-based sausage, vegan burgers, and vegan cheese will be tough competitors against the giants operating in the meat sector.

The target customers for most of the plant-based food companies will be the quintessential vegetarians, who would like to try out meat substitutes, the flexitarians, vegans, and the ones who prefer organic, and gluten-free food products. For such consumers, plant-based protein isolates will help meet their nutritional goals and build muscle.

Plant proteins like pea protein and whole grain brown rice protein are great alternatives for vegans, people with lactose intolerance, and those whose bodies do not digest milk protein well. Natralein Pea Protein Isolates are made from yellow peas are specially selected for its fine powdery texture, soft caramel colour, and mild flavour. These can be used in a wide variety of food applications and have a High Nutritional Value. The Protein isolate contains greater than 80% protein. Natralein also offers whole grain brown rice protein isolates. These plant-based proteins are gluten-free, GMO-free, kosher and halal certified.

In terms of value and volume, the pea protein market is expected to expand at a CAGR of 11.8% and 12.0%, respectively, over a projected period between 2019 and 2026. Pea protein is witnessing incremental demand with the mounting number of consumers shifting to veganism. A whole-grain diet could be a wise choice as whole grains reduce your risk of heart disease and type 2 diabetes and provide more than just the fiber from the bran. They are rich in vitamins, minerals, good fats, protein, antioxidants. Hence, the whole grain brown rice protein from Natralein will be a great product for consumers who wish to get the goodness of whole grains in their regular diet.

The building blocks of these proteins are amino acids. PROFI has incorporated the 9 essential amino acids in its award-winning, high protein plant-based composite (HPPC) in proper proportions along with iron. PROFI® Pro. is convenient for adding plant protein to small or large serving sizes. Ideal in various applications including beverages, soups, protein bars, pasta, crackers, cereals and veggie burgers. PROFI® Bake. Recommended for adding plant protein and fiber to bakery applications.

In recent years, the demand for vegan cheese has substantially increased on account of the growing number of lactose intolerance cases in developed economies like the United States, the United Kingdom, and Germany. The rising concerns towards animal-based products due to both social and ethical reasons are further boosting the demand for plant-based cheese. The global vegan cheese market is expected to grow at a CAGR of 8.91% over the forecast period to reach a total market size of US$4.578 billion by 2025, increasing from US$2.743 billion in 2019.

Butter Buds is one such company that has a wide variety of non-dairy flavours catering to different food applications and industries. Butter Bud’s nondairy cheese (parmesan, cheddar) have a rick mouthfeel and melt like real cheese. They have a wide range of nondairy products under their umbrella ranging from nondairy buttermilk to nondairy sour cream and even nondairy condensed milk to name a few.

Consumers are now expanding in new categories and are willing to try out revolutionary plant-based products. This has led to increased sales for many plant-based dairy alternatives including ice cream, butter, cheese, and yogurt. The product and ingredient innovation has encouraged chefs and home cooks by improving options within the plant-based foods helping them create plant-based versions of their favorite dishes and comfort foods.

Dealers Ingredients Inc is passionate about sourcing the perfect, customized ingredients thus improving product performance, reducing the steps in the production process, and enhancing the taste and quality of the product. We take pride in enabling our customers to create innovative and value-added products using our expertise and knowledge.

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13 Jan 2021

Team Spotlight: Charles Harvey

Title: President & CEO

Charles has been a part of the Dealers Ingredients team for 11 years.

What is the favourite part of your role?

Being able to develop new products and finding new ingredients to help create more natural and healthy products in the market.

What do you love to most about Dealers Ingredients?

The people I work with are professional, reliable, likeable, and bring a great atmosphere to the company.

What are you looking most forward to in 2021 for Dealers?

We have created two new retail products in 2020 and I look forward to launching them. We also have begun work on two more products and several specialty ingredients that we expect to bring to market during our third quarter this year. We expect our plant-based food alternative business to continue to grow throughout 2021.

What is your top aspiration goal for 2021 personally?

I would like to turn over more responsibility to my team members and focus more on Product Development and Business Development almost exclusively.

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08 Apr 2019

Rise of the Gluten-Free Trend

Gluten free is no longer considered a niche market due to rising consumer interest. Traditionally, the main category drivers have been consumers who have celiac disease and those who may be gluten intolerant; however, consumers pursuing a health and wellness lifestyle and a belief that gluten-free products are healthier are causing a shift within the marketplace.

According to the International Food Information Council Foundation’s 2018 Food and Health Survey, one-third of consumers not only indicated they were following a specific eating pattern but gluten-free was listed as one of the top three eating patterns. In fact, gluten-free was ranked ahead of other popular eating patterns such as vegetarian, vegan and high protein.1 Manufacturers interested in capitalizing on this opportunity with the creation of, for example, gluten-free cookies, will need to build their knowledge of and experience working with new ingredients and unique systems.

Challenges with Creating Gluten-Free Cookie

Baking cookies can be challenge. Even when cookies contain wheat flour (ie. gluten) there is always the potential risk of the cookies turning out dry and crumbly. It is gluten, the protein found in wheat flour that maintains the leavened structure. Yet, it is still possible to create delicious tasting, moist, gluten-free cookies even when wheat flour is not present.

Manufacturers interested in creating gluten-free products have typically focused on using single source items such as dairy, soy, egg, pea or rice protein.  Although, these items provide the added benefit of higher protein content when compared to wheat flour, dairy, soy and egg are also considered allergens. Often single source pea and brown rice proteins on their own are not as functional as well. Functionality refers to the fact that these ingredients do not absorb water in the same way as traditional wheat flour. As a result, it may be necessary to add starches such as tapioca, corn, potato and rice or gums such as xanthan or guar, gums typically be used in the creation of cookies.  Using these items also creates the added risk of increased complexity and time during the product development stage, increased risk of error occurring during production process and a less than perceived clean label by consumers.

Profi Bake-The Ideal Ingredient Option

One ingredient ideally suited for helping manufacturers create gluten-free bakery items including cookies is award-winning Profi Bake. Profi Bake is a complete, high-protein plant-based composite that has been especially designed to manage water in baked goods.  Its light coloured soft powder form enables it to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. With a PDCAAS level of 0.97 +/- 0.08, PER score 2.4 +/- 0.2, Profi Bake will, depending upon the final formulation, enable manufacturers to make fiber and protein claims as well. Profi Bake does not contain any soy, egg or dairy and in fact none of the top eight most popular allergens. Profi Bake is also Non-GMO Project verified, Kosher and Halal certified providing the quality assurance today’s health-conscious consumers are looking for.

The perfect gluten-free cookie recipe

Click here to access our test kitchen approved, delicious tasting Profi gluten-free ginger molasses cookie.

Interested in bringing your gluten-free product to market faster? Contact your Dealers Sales Consultant or call us at 905 458 7766 or info@dealersingredients.com for information, samples, recipes or assistance in creating gluten-free product concepts. In addition to Profi Bake, Dealers Ingredients has a wide selection of ingredients that are suitable for use in the creation of gluten-free products including Butter Buds functional flavour ingredients, Hydrosol stabilizers and texturizers, award-winning Profi Pro and Natralein pea and brown rice proteins. Natralien pea and brown rice proteins are screened to ensure delivery of the best mouthfeel and suspension properties of single source protein powders. Dealers Ingredients is the exclusive Canadian distributor of Butter Buds and Hydrosol as well as the manufacturer of Profi and Natralein branded ingredients.

Source:

1https://www.foodbusinessnews.net/articles/13034-consumers-continue-to-seek-gluten-free-options

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08 Apr 2019

Are Cupcakes Still Popular with Canadians?

Cupcakes, the small, tasty snack cake originally served at children’s birthday parties continue to be popular today especially amongst younger Canadian adults. In fact, according to latest information from Mintel, cupcakes were ranked as one of the top three favourite sweet baked goods most likely to be eaten by Canadian consumers aged 18-44 years.1  With its ability to evoke a sense of childhood nostalgia, cupcakes are still the affordable, indulgent, pick-me-up item consumers are willing to splurge on especially during economic challenging times.

Will This Trend Continue Into The Future with Millennials?

There are strong indicators that the cupcake trend will continue for some time into the future as many Canadian consumers; in particular, Millennials demonstrated a positive attitude towards not only cupcakes but baking in general. For example, unlike the lost art of “traditional cooking skills” that have been extensively written about over the past decade, many consumers aged 18-24 (over 50%), including males (43%) indicated that they enjoyed baking from scratch.1  “Despite the popularity of baking as an activity, convenience is still an important aspect of bakery as nearly two thirds of Canadians indicated they are most likely to get their baked goods from in-store bakery and store shelves”. 1  This is good news for suppliers of sweet bakery mixes targeted to either manufacturers of finished bakery items or consumers.

Tips for Preparing and Baking Cupcakes

Manufacturers interested in capitalizing on the ongoing popularity of cupcakes will want to keep in mind the following guidelines associated with viscosity, baking times and ingredients used when producing cupcakes.2

Although, the composition of cupcakes is somewhat similar to traditional high-ratio layer cakes, cupcakes have a higher batter viscosity.2 Batter viscosity, which refers to the flow of liquid, is important in cupcake production as it will directly affect baking performance and final product appearance. Too much fluid batter will cause the product to have a flat top. A batter that is too thick will not only create peaks and under-baked sections in the cupcake but could create a variety of equipment challenges during manufacturing runs. A viscous batter will provide balance or what is known as the “sweet spot” resulting in the more traditional, rounder cupcake top.

Compared to regular size layer cakes, cupcakes, with their smaller size, require shorter bake time and lower temperature.2 Higher temperatures may cause the outside to set too quickly leaving the inside under baked or may result in surface cracks forming. Lower temperatures may result in flat top cakes. It is important to balance baking time versus temperature to ensure the creation of domed top characteristic traditionally associated with cupcakes.

Consumers’ strong interest in pursuing a healthy lifestyle is also impacting their purchase decisions of bakery items. For example, according to Mintel, sweet baked goods including cupcakes made with non-GMO and gluten-free ingredients were among the top three ingredients consumers mentioned they were most interested in purchasing.1

Profi Bake & Butter Buds-Healthy Solutions

Profi Bake and Butter Buds are two ingredient solutions that can help manufacturers create the healthier cupcake solutions consumers today are demanding. Profi Bake, the award-winning complete, high-protein plant-based composite (HPPC) that has been especially designed to manage water in baked goods, is also Non-GMO Project Verified, gluten-free, Kosher and Halal certified. Its light-coloured soft powder form enables Profi Bake to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. Profi Bake with PDCAAS level of 0.97 +/-0.08, PER score 2.4 +/-0.2 provides the quality assurance today’s health-conscious consumers are looking for.

Butter Buds, non-dairy specialty flavour ingredients, exclusively distributed in Canada by Dealers Ingredients for over 23 years, can provide the rich full flavour enhancement for improving the taste and mouthfeel without the added calories of fat. Non-dairy butter and cream flavours are available in a wide variety of options including sour cream, condensed milk, buttermilk and cheddar profiles without the risk of exposure to dairy allergens.  Another popular non-dairy Butter Buds flavour is Cocoa Butter Buds. Cocoa Butter Buds can best be described as an intense, concentrated cocoa butter powder made with real cocoa fat while providing a variety of functional flavour benefits.

Click below to access the Profi Gluten Free Protein Chocolate Cupcake with Butter Buds Vanilla Icing Recipe http://bit.ly/2UBazhr

Interested in bringing your healthier, cupcake solution to market? Contact your Dealers Sales Consultant, or call 905 458 7766 or email at info@dealersingredients.com

Resources:

1 https://www.mintel.com/press-centre/food-and-drink/cookies-are-canadas-favourite-sweet-baked-good

2 https://bakerpedia.com/processes/cupcakes/

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08 Apr 2019

Bright Future for Artisan Breads

Bread, considered the most-important category within the baking industry, is one of the most challenging areas for building noticeable market growth. A reputation often tarnished by no or low carbohydrate diets, and a consumer focus on gluten-free products, has created a challenging environment for today’s bread manufacturers.

Growing Interest in Artisan Bread

The good news is that bread, and in particular “artisan” bread, is back! Consumer’s desire for hearty “artisan” bread has returned once again, in a romantic, renewed appreciation and much deeper understanding that has not been seen over the past two decades. One reason for the growing consumer attraction back to bread is its ability to give the illusion, at least for one meal, of a slower, simpler, more leisurely lifestyle.

Is There a Definition for Artisan Breads?

Although the term “artisan bread” is well-known, neither CFIA nor FDA have a standard of identity for “artisan” bread. This means there is no absolute definition of what ingredients and processing conditions are to be used and what the finished product characteristics should be. Instead, it is often understood to consist of high quality, simple ingredients, bread that is usually offered unpackaged (in baskets) or in unclosed paper bags and consumed immediately after baking for maximum freshness.” (Source: Bakerpedia)

Protein? An Opportunity When Creating Artisan Bread

With such a broad and undefined definition for the term “artisan” bread, this provides manufacturers with an opportunity to introduce new concepts to the market. For example, with consumer acceptance of increased protein as a health-enhancing choice, several Canadian bread manufacturers have explored the option of producing protein-enriched artisan-style breads.

To create protein-enriched artisan breads, manufacturers have typically focused on adding whey, soy or pulse proteins. Although, this has resulted in an improved ingredient profile, whey and soy are known to contain allergens.

Profi Bake- Solution for Creating High Protein Artisan Bread

Unlike whey or soy, Profi Bake, recognized by food technology magazine as one of the new plant proteins impacting the culinary landscape today, does not contain any ingredients that fall under the top eight most popular allergens.  Profi Bake is an award-winning complete high protein plant-based composite that has been specially designed to manage water in baked goods.

Its light-coloured soft powder form enables Profi Bake to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. With a PDCAAS level of 0.97 +/- 0.08, PER score 2.4 +/- 0.2, Profi Bake can enable manufacturers to make fiber and protein claims on their bread products as well. Profi Bake does not contain any soy, egg or dairy and in fact none of the top eight most popular allergens. Profi Bake is also Non-GMO Project verified, Kosher and Halal certified providing the quality assurance today’s health-conscious consumers are looking for.

With ingredients playing such an important role in the development of artisan bread, it is important to have a trustworthy ingredient supplier who has the proven expertise, knowledge and experience.

Dealers Ingredients, with over 43 years of experience supplying ingredients to the bakery industry and the manufacturer of award-winning ingredient Profi Bake, has the expertise and knowledge to assist manufacturers looking to create high protein artisan breads.

Looking for a market-ready Profi High Protein Artisan White Bread recipe? Click here: http://bit.ly/2ZhskSn

Click here to access Profi High Protein Gluten-Free Bread recipe at: http://bit.ly/2TNPQTd

Interested in learning how to create your high protein artisan bread and bring it to market faster? Contact your Dealers Sales Consultant or call us at 905 458 7766 or info@dealersingredients.com for information, samples, recipes or assistance in creating your customized high protein artisan bread concepts. In addition to Profi Bake, Dealers Ingredients has a wide selection of ingredients that are suitable for use in the creation of other bakery items including Butter Buds functional flavour ingredients, Hydrosol stabilizers and texturizers, award-winning Profi Pro and Natralein pea and brown rice proteins. Conventional and organic varieties are available on select options. Dealers Ingredients is the exclusive Canadian distributor of Butter Buds and Hydrosol as well as the manufacturer of Profi and Natralein branded ingredients.

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