BI showcasing new sweet potato powder and two unique beverages at IFT

Published: 12-Jun-2017

BI (booth 1745) will be featuring their new sweet potato powder at this year’s IFT Annual Meeting and Food Expo (26-28 June 2017, Sands Expo Center, Las Vegas, Nevada, USA)

Attendees will be able to sample an exciting showcase of flavour rich ingredients including a tasty sweet potato corn muffin containing BI’s new high-fibre sweet potato powder complemented by psyllium, ginger and cinnamon, a protein packed iced latte featuring a clean-label, hypoallergenic faba bean protein (60%) concentrate, and a refreshing pineapple and orange juice blend containing ginger root powder.

BI’s recently announced the launch of their sweet potato powder.

The mildly sweet aroma and flavour of the powder with notes of raisin, dried fruit and honey make the powder a complementary addition to a variety of applications, from baby foods to beverages and snacks.

Long recognised for their nutritional benefits, sweet potatoes offer an excellent nutritional profile with essential vitamins and minerals, protein and fibre. The sweet potato corn muffin captures the baked goodness of a conventional corn muffin while offering 3g of additional dietary fibre.

With just less than 40 years of experience, BI offers extensive sourcing expertise, innovative manufacturing technologies and superior quality standards.

BI also conducts extensive species identification and quality testing on every ingredient so manufacturers can be assured each one meets clean label claims.

With more than 200 GRAS ingredients available, there’s no limit to what BI can do to boost the healthful properties of foods and beverages.

Additionally, BI has received SQF 2000 (Safe Quality Food) certification from NSF for its facilities in Reno, NV and Islandia, NY, which provides independent verification that a supplier's food safety and quality management systems comply with the Global Food Safety Initiative.

BI’s ingredients are organic, gluten-free, Kosher and Halal certified.

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