Scoular recently launched a new name for its food ingredient businesses that will showcase the company’s capabilities in providing innovative ingredients to customers. The new name, Scoular Food Innovation, reflects the company’s food industry expertise and experience in supplying on-trend ingredients to meet growing consumer demand.
“Scoular has long been a reliable partner delivering leading-edge food ingredients,” explained Brian Hansen, Scoular General Manager for Food Innovation. “The new name highlights the experience our customers get when working with us–access to custom, innovative ingredients, solutions, and services.”
The Scouar Food Innovation team focuses on delivering ingredients that provide function, texture and flavour. Scoular’s new functional chickpea flour, for example, offers gelling, emulsifying and foaming attributes that can replace eggs in bakery applications.
This product comes at a time when consumers have growing desire to have an alternative to animal-based products, as egg prices have nearly doubled over the latest two years; also driving food companies to seek out effective egg-replacement solutions such as functional chickpea flour.
The new section of the business carries the backing of Scoular’s global supply chain network and financial stability, as the company posted over US$9 billion in sales. It has managed to maintain long-term relationships with numerous global food companies because of its portfolio of plant-based, non-GMO and organic ingredients, and leverages an in-house research and development team to create and commercialise innovative product formulations.
Other ingredients the team is focusing on include fats and oils, fibres, flours and proteins, exploring grains such as barley, corn, flaxseed and wheat.
This news comes a year after the company opened a new, high-speed flax processing facility plant in Western Canada. At the time, the company explained that this was due to a strong flax market present in Canada, as drought in the US, a tight global supply and growing demand for pet food and flax oil have all led to strengthening prices.
The facility produces whole and milled flax for a range of applications including breads, cereal, bars, snacks and pasta, supplements, pet food and livestock feed.
Read more latest industry news and developments in our free to download magazine.
Never miss a story… Follow us on:
International Bakery
@int_bakery
@Bakeryint
Media contact
Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
