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Day: December 19, 2016

October, 2016 – Essentia Protein Solutions Launches No-Antibiotics-Ever Poultry Products

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Essentia Protein Solutions is pleased to announce the expansion of its line of ProBase™ and ScanPro™ ingredients to include No Antibiotics Ever (NAE) chicken and turkey products. These innovative new products will be added to our portfolio of ingredient solutions to deliver numerous processing and clean-label benefits for meat, savory and nutrition products.
With consumer demand for NAE poultry increasing rapidly, these specialized products provide new solutions for food companies looking to take advantage of this growing market. These NAE products will be produced under USDA inspection from birds that have not received antibiotics.
“More and more shoppers are requesting their purchased meat and poultry products be free from antibiotics and ingredients not typically found in their kitchen,” said Corey Jansen, President and CEO of Essentia Protein Solutions North America. “We’re excited to offer our customers new, clean-label protein solutions for products they wish to market as NAE.”
Meeting the increased demand for new innovative solutions requires strong partnerships all the way through the value chain. Essentia is dedicated to delivering innovative, new solutions that help customers meet consumer needs.
Please contact your Skidmore representative for samples or additional information.

October, 2016 – Citri-Fi®, a Natural Functional Citrus Fiber Offers Customers Non-GMO Solutions

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Fiberstar’s clean label citrus fiber is derived from non-GMO citrus pulp produced from the orange juicing process. This natural fiber is comprised of soluble and insoluble fiber, native pectin and protein which give Citri-Fi its high water holding capacity, gelling and emulsification properties. These functionalities provide cost savings, texture and nutritional benefits in various food products.
Fiberstar offers several non-GMO fiber solutions to help you:
  • Improve moisture retention and natural emulsification in bakery products
  • Replace/extend pectin in fruit fillings, spreads and fruit preparations for yogurts
  • Increase yield improvement and cost savings in meat products
  • Plate oil-based ingredients to improve shelf stability and provide additional functionality such as viscosity, moisture retention and stabilization in final products such as beverages and injected meats
  • Improve texture and clouding in beverages
  • Reduce fat and calories in baked goods and dairy products
  • Extend eggs in bakery and dressings
Citri-Fi is gluten-free and compliant with National Organic Program. This natural fiber can be labeled as citrus fiber, dried citrus pulp or citrus flour which resonate well in the clean label markets.
Please contact your Skidmore representative for samples or additional information.

October, 2016 – Ohly introduces new SAV-R-SWEET and ProDry® IP Maple Syrup Specialty powder

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The product development teams at Ohly have been very busy and are pleased to announce two new product launches:
As the trend towards health and wellness continues to evolve, more and more consumers are demanding low sugar foods and beverages. Adding fuel to this demand, the World Health Organization (WHO) recommends that adults and children reduce their intake of naturally occurring or added monosaccharides and disaccharides (free sugar) to less than 10% of their total energy intake.
Ohly® SAV-R-SWEET is a yeast extract that was specially developed as a natural solution in sugar reduction concepts in which the sugar has been replaced by a high intensity sweetener (i.e. Stevia). When used in a variety of different applications including beverages, sauces, fruit preparations and yogurt drinks, a relative sugar reduction of 50% was achieved and an absolute sucrose reduction of up to 8% (w/w) without compromising on taste. And, it has been used successfully for the bitter masking in beverages and in other sweet applications.
As one of the latest additions to Ohly’s popular ProDry® product line, ProDry® IP Maple Syrup delivers an authentic maple syrup flavor and sweetness in a free flowing powder form. Three times as sweet as sugar, it allows you to achieve the same amount of sweetness without adding refined sugar to your diet.  Plus, this new product can be used in a wide variety of topical applications, coatings, glazes, health foods, seasonings, dry mixes, sauces, beverages, etc.
With its full, consistent maple flavor, ProDry® IP Maple Syrup will enhance, intensify, and compliment other ingredient flavorings. As an exceptional natural sweetening agent, this new product is a convenient alternative to liquid maple syrup because it avoids the inherent waste and sanitation problems of liquid syrup. It requires less storage space and is in a convenient form for prolonged storage. As another advantage, it is compatible with other dry ingredients in dry mixes and is a pure, natural sweetener for cleaner labels.
Please contact your Skidmore representative for more information.

October, 2016 – Join the Pulse Revolution!

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As the saying goes, good things come in small packages.  As more manufacturers seek affordable, nutrient-dense ingredients to add to their formulations, many are turning to pulses as a solution.
At the recent IFT show, the Global Pulse Confederation announced a “Made with pulses,” seal – similar to the whole grains stamp seen on shelves today – is now available for packaged goods producers.  To qualify for this eye-catching seal, a packaged product must contain pulses in:
  • The top five ingredients by weight
  • A minimum of 5% of the final formulation.
Recognizing this ingredient’s potential, Firebird Artisan Mills has been working with pulses for nearly a decade. “Not only are pulses a good source of protein,” says Firebird’s Chris Krenzel, “they’re also high in antioxidants, an excellent source of fiber, and chock full of good things like iron and potassium.” According to the Global Pulse Confederation, one cup of cooked lentils contains 18 grams of protein, 1 gram of fat and 16 grams of fiber.
“Growers love pulses because they’re resilient and don’t need much in the way of fertilizer or irrigation. We love them because they’re mild-flavored, versatile and pack a nutritious punch. They work in everything from pasta and flour blends to  snack bars and cereals,” added Krenzel.
Please ask your Skidmore representative for a Firebird Artisan Mills product list or a sample of Firebird’s pulse flours or blends today.

November, 2016 – An Open Letter to Our Suppliers, Customers and Associates

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To our valued Suppliers, Customers and Associates; 
Another year is drawing to a close, soon the Holidays will be in full swing. As I spend time with my family and friends this holiday season, I would be remiss to not thank each of you for your contribution to our success.
2016 has been a year marked by expansions at Skidmore. As I write this, construction crews are putting the finishing touches on our newly expanded re-packing facility. Cranes are high in the air, setting the steel framework for our office expansion. Fork trucks are powering through the new warehouse space that was finished in March. The buzz of Skidmore employees working to complete customer orders fills the air. I can’t help but marvel at what, together, we have achieved, and what is in store for the New Year.
By the end of November, we will have shipped more product from our facility than the entire year before. It is impressive to think that year after year, we have consistently maintained a 97% or better perfect order rate. This means 97% of orders arrived on time, in-full, with no errors, and with complete documentation. While our results are good, we are always striving to be better!
The Food and Agriculture Organization of the United Nations estimates that by 2035 global food demand will rise by 35%. I would like to recognize our suppliers for continually providing the high quality products our customers, and ultimately, consumers demand. Your dedication to continuous improvement and product innovation will clear the path to meet the growing universal demand.
Our customers dedicate themselves to imagining, innovating, and improving the foods we eat each day. This holiday season, it is you who will make the pumpkin pie even more devine, and the green bean casserole even more decadent than the year before! It is a pleasure to be a partner with each of you. We are thankful for your continued loyalty. Skidmore remains committed to providing the ingredients and solutions that will help grow your business for years to come!
I am proud to be part of the vision my Father, Jerry Skidmore, had for this business more than 50 years ago. I am proud of the customer-centric legacy he built. I am proud of the hard work and dedication of our employees who embrace this legacy each and every day. You go above and beyond to make sure customer orders are complete and correct. To our suppliers and customers, I am proud of the lasting relationships we have built over the years. Together, we will continue to imagine and innovate food ingredient solutions that will meet the rising food demand of the future.
I am excited to look to 2017 and the opportunities it will bring to all of us.
Thank you! Happy Holidays and Merry Christmas!
Sincerely,
Doug
Doug Skidmore

November, 2016 – New Skidmore Food Development Laboratory Dedicated at Purdue University

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Skidmore Sales and Distributing has always been committed to the future of the Food Sciences Industry. In fact, the entire Skidmore sales staff is comprised of trained Food Scientists with an average of 20 years of food product development experience. So, it is with great pride that we are able to help ensure the future of our industry by supporting the next generation of food scientists with the opening of the  Purdue University Skidmore Sales and Distributing Food Product Development Laboratory.

Dedicated in a special ceremony on October 26, 2016, this new state-of-the-art 820 sq. ft. laboratory will be utilized as a food research and teaching hub located on Purdue’s campus in Room 1135 of the Nelson Hall of Food Science within the Agriculture Mall at West Lafayette, Indiana.
“Purdue’s Food Service Department has always prided itself on preparing students for future success in the food industry, so this facility was carefully designed to function as a real world environment for aspiring food scientists, where they will gain hands-on experience contributing to actual new product development projects.,” said Doug Skidmore, Owner and CEO. “We are honored to have the opportunity to sponsor such an important project which will directly impact the learning experience of tomorrow’s food science experts,” he added.

This new facility is accessible to both undergraduate and graduate students, and includes a resource-rich library for ongoing coursework, including the university’s highly regarded capstone/senior design course. The new laboratory will offer students the opportunity to apply the theory they’ve learned in the classroom into practical use in the new Skidmore Laboratory.

November, 2016 – Kelly Moore-Cole joins Skidmore

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Skidmore is pleased to announce the hiring of Kelly Moore-Cole for the position of Regional Sales Manager covering the Central Ohio territory.  Kelly comes to us from Robertet Flavors where she serviced their Midwest and Southeastern sales regions. With 23 years of sales experience in food industry, she looks forward to working with Skidmore customers. “I grew up in the ingredient and flavor industry, so my job has never really felt like work!” Kelly explained. 

As a native Cincinnatian, she resides in the northern suburb of Greenhills. In her spare time, this die-hard sports fan roots year-round for the UC Bearcats, Bengals, Reds, and Cavaliers.

November, 2016 – Corbion Verdad and Pristine Products Meet Clean Label Needs

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When it comes to reformulating and developing new products for a cleaner, simpler label, you can’t compromise on overall consumer appeal. Finding the right ingredients that will meet all of the expectations of consumers and still deliver the taste, functionalities and other benefits can be a difficult task. Corbion’s Verdad® and Pristine® ingredient portfolios make it easy to meet the growing consumer demand for clean-label ingredients, without compromising the quality, taste and texture of your foods.

The Verdad® portfolio includes a range of multi-functional ingredient solutions that can help you clean up your label while extending shelf life, improving yield and enhancing safety without sacrificing quality. From vinegar and ferment blends to the unique Verdad® Avanta® ingredients, Corbion has several natural and clean label solutions that are ideal for ready-to-eat and fresh, meat and poultry applications.

In addition, Corbion’s Pristine® portfolio of dough conditioners, mixes and bases can enhance the quality and consistency of your products, enable you to remove complex ingredients and ensure all the great taste your customers love. From Panini’s and tortillas, to breads, buns and rolls; there’s a Pristine® solution that will help you tackle this growing trend.

Please contact your Skidmore sales representative to see how Verdad® and Pristine® can help you cater to your customers’ clean-label cravings, from the first bite to the last.
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