bake - July/August 2023 - 6

management
FORMULATE FLAVORFUL PRODUCTS
Consumers are becoming more discriminating and educated
about foods and beverages. While taste and health remain big
priorities, their purchase choices can also be influenced by the
presence of branded ingredients on the label. Bioenergy Life
Science (BLS) helps customers formulate flavorful products
with its science-backed, branded ingredients.
During IFT 2023, BLS experts were on hand to explain how easy
it is to formulate with its game-changing ingredients. BLS celebrated
the launch of its first-ever functional sweetener solution,
powered by Bioenergy Ribose, with an IFT taste test challenge.
" Saying that our ingredients do more and they do it better is
more than just a catch phrase. Our ingredients are extensively
researched. Plus, our in-house processes guarantee quality and
purity, " explains BLS director of marketing Penny Portner. " Our
competitive advantages include Non-GMO Project Verified, keto
friendly, slightly sweet flavor profile, browning/caramelizing effect,
negative glycemic value, clean label and sustainability. "
BLS featured its flagship ingredient, Bioenergy Ribose, which
does more than enable beverage formulas to deliver noticeable,
sustained energy by replenishing cellular ATP. It's the secret behind
plant-based proteins' mouthwatering flavor and aroma.
RiaGev is a BLS rising star in the healthy aging category. It
is the first and only commercially available patented and specialized
formulation with Bioenergy Ribose and nicotinamide.
Functional foods and beverages formulated with RiaGev and
new RiaGev-WS (water soluble) will benefit cognition and concentration,
plus simultaneous increases in NAD, ATP and glutathione
production.
MannoHealth is BLS's answer to the industry's growing demand
for the highest purity D-Mannose. It is backed by the com06
< JUL-AUG 2023 | bakemag.com
pany's more than 30 years of industry experience developing
scientifically based, all-natural, non-GMO ingredients that are of
the highest quality and are consistent from batch to batch.
" BLS does more than supply trusted, branded ingredients. We
have the skills and talent to partner with you on formulation support,
product concepts, quality and regulatory, and support your
marketing and promotions, " Portner says.
Well-known functional chef Gerard Viverito reimagined even
more classics with a new menu for 2023 IFT attendees in his test
kitchen. Each recipe is reimagined to have a short ingredient list,
healthy for you and clean label.
Taco-flavored, plant-based meat nacho scoops: Bioenergy
Ribose is the secret behind plant-based proteins' mouthwatering
flavor and aroma. Add your favorite toppings.
Fruit gummies, powered by MannoHealth, with no-sugar
added: With a softer texture than traditional gummies, this tasty
version takes advantage of the natural sweetness of non-GMO
MannoHealth (D-mannose). Imagine all that goodness in a functional
treat that supports overall digestive health, urinary tract
health, detoxification, and immune health.
Soft-baked lemon bars: These on-the-go snacks with a light,
refreshing lemon flavor are made with NAD-boosting RiaGev for
healthy aging benefits, including cognitive and mitochondrial
health.
BLS adds more healthy function to foods and beverages.
" BLS is re-imagining the possibilities for a wide range of applications
especially plant-based foods, snacks, beverages and meal
replacements, " concludes Portner. " You can trust BLS to partner
with you on everything from ingredient selection and formulation
to creative solutions and strategic marketing support. "
JOHN UNREIN
http://www.bakemag.com

bake - July/August 2023

Table of Contents for the Digital Edition of bake - July/August 2023

bake - July/August 2023 - Intro
bake - July/August 2023 - 1
bake - July/August 2023 - 2
bake - July/August 2023 - 3
bake - July/August 2023 - 4
bake - July/August 2023 - 5
bake - July/August 2023 - 6
bake - July/August 2023 - 7
bake - July/August 2023 - 8
bake - July/August 2023 - 9
bake - July/August 2023 - 10
bake - July/August 2023 - 11
bake - July/August 2023 - 12
bake - July/August 2023 - 13
bake - July/August 2023 - 14
bake - July/August 2023 - 15
bake - July/August 2023 - 16
bake - July/August 2023 - 17
bake - July/August 2023 - 18
bake - July/August 2023 - 19
bake - July/August 2023 - 20
bake - July/August 2023 - 21
bake - July/August 2023 - 22
bake - July/August 2023 - 23
bake - July/August 2023 - 24
bake - July/August 2023 - 25
bake - July/August 2023 - 26
bake - July/August 2023 - 27
bake - July/August 2023 - 28
bake - July/August 2023 - 29
bake - July/August 2023 - 30
bake - July/August 2023 - 31
bake - July/August 2023 - 32
bake - July/August 2023 - 33
bake - July/August 2023 - 34
bake - July/August 2023 - 35
bake - July/August 2023 - 36
bake - July/August 2023 - 37
bake - July/August 2023 - 38
bake - July/August 2023 - 39
bake - July/August 2023 - 40
bake - July/August 2023 - 41
bake - July/August 2023 - 42
bake - July/August 2023 - 43
bake - July/August 2023 - 44
bake - July/August 2023 - 45
bake - July/August 2023 - 46
bake - July/August 2023 - 47
bake - July/August 2023 - 48
bake - July/August 2023 - 49
bake - July/August 2023 - 50
bake - July/August 2023 - 51
bake - July/August 2023 - 52
bake - July/August 2023 - 53
bake - July/August 2023 - 54
bake - July/August 2023 - 55
bake - July/August 2023 - 56
bake - July/August 2023 - 57
bake - July/August 2023 - 58
bake - July/August 2023 - 59
bake - July/August 2023 - 60
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com