20 Dec 2017

Exciting News at Dealers Ingredients!

    We are pleased to announce that Myriam Côté has re-joined the organization in the newly created role as Manager, National Accounts. In this role, Myriam will be providing additional sales leadership and strategic planning throughout North America to help Dealers Ingredients strengthen their brands and expand their focus on creating natural food ingredient solutions that positively impact healthy lifestyle choices.

    We are also pleased to announce that Chris Kovachis has joined the organization in the role of Controller. Chris’s extensive background and experience in accounting and finance for various manufacturing companies including a flavour ingredient company will be instrumental in supporting Dealers Ingredients Inc. and its affiliates with financial reporting, cost analysis and documentation.

    Congratulations Myriam and Chris!

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    20 Dec 2017

    Three Key Soup Trends to Watch for and How to Capitalize On Them

      With the cold winter temperatures upon us, hot, flavourful bowls of soups have always been a popular choice amongst consumers at this time of year. To better understand the soup category and the key opportunities for growth, here are our top three picks in terms of market trends to watch for and how to capitalize on them.

      Three key future trends

      1. Although, retail dollar sales in Canada for the soup category are down slightly at -1% (2016)1 due to three key consumer trends (aging population, growing interest in cooking at home and a shift towards healthier soup options)2, the good news is that on a global basis, the soup market is projected to grow. The CAGR for soup is projected to be at CAGR 3.7% globally during the period from 2016-20213. Increased consumer demand for convenience foods is the main reason/driver for the projected growth within the category. However, only through the introduction of new product launches (ie. healthier and memorable soup options) will ensure the future growth of the soup market.
      2. Wondering which healthier soup options will have the greatest future appeal? “Soups, stocks and broths will likely be more popular in the next couple of years. Given the interest in bone broth and healthy eating, there will be a growing interest in beef soup, according to Dave Meli, The Healthy Butcher, Toronto and Kitchener”.4
      3. Creating healthy yet craveable soups may be the key for driving future growth within the category. According to Technomics, “cravings beat out healthfulness as reasons consumers eat soup and salad; with more than half citing cravings and fewer saying health for their rationale (ie. 58% and 55% vs 29% and 48% (soup and salad % split compared between cravings vs health reasons respectively).5 Creating the perfect balance between craveable and yet healthy option was recently demonstrated by one chef. For example, with a heavier soup bowl variety such as potato, the cream/milk was replaced with a lighter and signature twist on flavour option such as a spicy salsa relish6

      How to capitalize on these three trends

      1. Have you ever considered launching a drinkable soup to satisfy the growing consumer demand for convenience foods? Fawen drinkable soups have been identified as one of 2017 biggest food trends on “We could make that” website. These soups, available in three non-meat varieties including Beet/Purple Cabbage with Cumin, Broccoli/Cauliflower with Turmeric and Sweet Potato/Red Lentil with Cinnamon also address the growing market segment of vegans/ vegetarians and flexitarian consumers7
      2. If a more traditional creamy tasting yet healthier soup option is required, this may be an ideal time to consider reducing a portion of the cream/dairy/butter/fat with the addition of one or more Butter Buds dairy flavour ingredients. Butter Buds natural flavours, available in Canada through Dealers Ingredients, may be the perfect solution for creating and/or reformulating a low fat soup recipe. With 50 varieties of dairy, butter and cream flavour ingredient options in Canada to choose from including non-dairy creamers, popular flavours such as bacon and cocoa, organic (now totalling six organic flavours including three new flavours as of Dec 2017), finding a solution could not be any easier.
      3. One of the biggest challenges with creating a healthier and yet still tasty soup is the high level of salt. One option available to reduce the salt without compromising on taste to consider is replacing a portion of the salt with Akzol Nobel OneGrain sodium reduction solution available through Dealers Ingredients.

       

      Interested in creating healthier soup options? Contact your Dealers Ingredients sales rep or info@dealersingredients or 905 458 7766 to get more information/copy of complete list of products, receive product development support and/or to ask for a sample of Canadian Butter Buds flavours, Akzol Nobel OneGrain salt replacement, Natralein pea or brown rice protein or Profi, high protein plant-based composite (HPPC).

      1Source: “Stock: options Canadians are choosing healthier soups made with wholesome, locally sourced ingredients” (Page 24 of Nov/Dec 2017 issue) Food in Canada. Retrieved from http://www.foodincanada.com/digital-edition/?documentID=171206213054-f6de3cea9aa44c3fb23f53c81ba57042

      2Source:  Retrieved from http://www.euromonitor.com/soup-in-canada/report

      3Source: Retrieved from https://www.businesswire.com/news/home/20170929005250/en/Global-Soup-Market—Growth-Trends-Forecasts

      4Source: Retrieved from http://www.cbc.ca/news/canada/kitchener-waterloo/andrew-coppolino-2017-food-trends-african-street-food-coffee-delivery-1.3935118

      5Source: Retrieved from https://www.technomic.com/soup-and-salad-will-face-heightened-competition-definition-health-evolves

      6Source: Retrieved from https://www.foodfanatics.com/food/take-on-soup\

      7Source: Retrieved from http://wecouldmakethat.com/soup/

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      20 Dec 2017

      Best tasting, complete protein vegan tomato soup recipe

        Did you know that tomato soup is one of the top three most popular soup flavours in Canada according Euromonitor International1? For consumers, soups have the ability to elicit an emotional response.  A steamy bowl of soup on a cold winter day warms both body and soul.  These memorable moments and feelings coupled with a healthy recipe have proven to be real winners for soup manufacturers.  Below is what we believe to be the best-tasting, complete protein (vegan) tomato soup recipe made with Profi the complete, high protein, plant-based composite (HPPC).

        Preparation Instructions:

        1. Measure all ingredients.
        2. In a bowl, stir together spices and gums. Then, mix in the water.
        3. In another bowl, blend tomato paste and spice mixture until smooth and homogeneous.
        4. In small bowl, mix oil with Profi Pro until the mixture is homogeneous. Mix into the tomato paste mixture.
        5. In a food processor, blend soup for 3 minutes.
        6. Fill canning jar with tomato soup concentrate and cook in a pressure cooker at 15 psi for 5 minutes.
        7. To serve, empty soup concentrate into pot. Stirring constantly, slowly add an equal quantity of water to the concentrate. Heat to 75 degrees C (hot but not boiling), while stirring often.

        Profi Pro Contributes:

        5.0 g of Complete Protein per 125 g serving (or 250 g serving as fully prepared)

        1Tomato is the third most popular soup after chicken noodle and cream of mushroom soup in Canada. Source:  “Stock: options Canadians are choosing healthier soups made with wholesome, locally sourced ingredients”(Page 24 of Nov/Dec 2017 issue) article from Food in Canada. Retrieved from http://www.foodincanada.com/digital-edition/?documentID=171206213054-f6de3cea9aa44c3fb23f53c81ba57042

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        01 Dec 2017

        Technical Sales Representative, Ontario

        The Technical Sales Representative, Ontario reports to the Vice President of Marketing & Sales and is responsible for developing new business, managing existing customers and acting as a liaison with suppliers. You will participate in the development of strategy for your territory and the company.

        Responsibilities

        1. Create yearly sales plans for Ontario. Execute the plan, while tracking and reporting on progress through quarterly business forecasts and regular customer updates.
        2. Facilitate the sale of all Dealers Ingredients products and responsible for achieving sales and margin targets.
        3. Analyze customer needs, competitor activities, and marketplace trends to maximize sales volume of current products and provide insights to identify new products that would complement the company’s existing product line.
        4. Identify, develop, prepare and present high impact sales presentations to current and potential clients.
        5. Provide technical assistance, operational support, and customer service to Dealers Ingredients customers.
        6. Manage and participate in all necessary trade shows.
        7. Develop and display category expertise in all existing and future Dealers Ingredients product categories.
        8. Regular on-site visit for key customers

        Qualifications

        • Experience in the sale of food ingredients through direct and in-direct channels
        • Exemplify Dealers core values (Integrity, Innovation, Service Excellence, Trust, Passion)
        • Applicable degree or advanced diploma in Food Science plus directly related experience in a related position
        • Strong communication skills written and verbal in English
        • Expertise in the use of Microsoft Office
        • High level of self-motivation, independence, with strong time management and planning skills

        Core Competencies

        • Results Oriented – You are driven and vigilant in driving growth and achieving results
        • Organizational Agility – You exercise sound judgment, possess a strategic mindset and work
        • Relationship Management – You can build effective interpersonal relationships through good listening skills, development of trust and rapport, acceptances of differences, and willingness / ability to work with peers, supervisors, and subordinates.
        • Innovation – You can generate innovative ideas, solutions and opportunities. Approaches problems with curiosity and open mindedness. Can come up with new ways of looking at problems processes and/or solutions. Demonstrates a willingness to experiment with new ideas, within acceptable boundaries.

        Please submit your resume to info@dealersingredients.com or in the online form listed on the careers section of the website. 

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        05 Oct 2017

        How to manufacture a healthier, better tasting burger, while saving money

          Product development often results in trade-offs.  One might have to focus on taste while enduring an increase in costs. Alternatively, improving the nutritionals might mean sacrificing on taste.  There are very few instances when adding a single ingredient will help create a healthier product, while lowering costs, and improving taste.  Natralein pea protein is one such ingredient for food manufacturers creating meat products.

          The first benefit of using Natralein pea protein in a meat product is cost reduction.  Compared to lean ground beef, Natralein is 4.3 times less expensive on a per gram basis.

          Size and cost are usually highly correlated.  However, Natralein, which is less expensive than ground beef, when added to a hamburger can provide more weight and in turn provide more value to both the consumer and the manufacturer.  Hamburgers containing 5% Natralein pea protein (NPP) were 1.18 times heavier because they retained more moisture after cooking than those with no NPP.

          Table showing weight no NPP vs NPP & steak spiceAlong with lower costs and higher weight, Natralein pea protein helps reduce the amount of saturated/trans fat and increase the amount of protein. Using Natralein pea protein along with store-bought steak spice (for added flavour), clearly illustrates an improved nutritional declaration for the hamburger:Nutritional Facts Tables ground meat burger vs natralein & steak spice burger

          Adding Natralein pea protein to a hamburger can provide better volume, improved nutritionals, and better taste all at a lower cost.  Dealers Ingredients has developed a ready-to-use hamburger recipe using Natralein pea protein and Butter Buds dried beer extract that can be downloaded here.

           

          Interested in learning how Natralein Pea Protein can help you create healthier meat based products and save money; how to incorporate Profi, award-winning complete plant-based protein or learning more about how Butter Buds can improve the flavour of your meat based product concepts? Please contact your Dealers Ingredients Sales Consultant and request a customized ingredient education presentation/product concept demo and samples or contact us at 905 458 7766 or info@dealersingredients.com

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          05 Oct 2017

          Winner of Canada’s top 10 best contributions to healthcare and pharma 2017

            Dealers Ingredients is very honoured and proud to be selected as one of Canada’s Top 10 Best Contributions to Healthcare and Pharma Awards 2017.

            “Over the years, we have had a lot of success providing healthy, plant-based protein options for the foodservice industry for healthcare, retirement homes and long-term care facilities and are proud of the work we have done.” said Chuck Harvey, President and CEO, Dealers Ingredients Inc. and its affiliates.

            With the proposed changes, the first in almost a decade, to Canada’s Food Guide, and an emphasis on plant-based proteins, it will become even more important for those serving the healthcare sector and food manufacturers to partner with food ingredient suppliers who have the knowledge, expertise and experience working with plant-based proteins.

            To learn more about the natural ingredients Dealers Ingredients have been supplying to leading food manufacturers across Canada since 1976 and to access the complete article posted in the ghp (global health and pharma) August 2017 magazine with a circulation of more than 260,000 worldwide, please click here. 

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            05 Oct 2017

            Create healthier products and save $$ with Butter Buds functional dairy ingredients

              Did you know that Butter Buds functional dairy ingredients are so versatile that not only can you create healthier products but you can also save money too?

              Helping to create healthier products

              Butter Buds provides a variety of functional benefits to help you create the healthier products that today’s consumers are demanding. Below, are just a few key points that make Butter Buds so effective:

              • Flavour enhancement:
                • Up to 80 times the concentration level for rich butter flavours
                • Up to 40 times the concentration level for Wisconsin cheese flavours
              • Improved mouthfeel while adding the perception of richness which is not possible with traditional flavours
              • Reduced saturated fat & cholesterol in product ingredient (label) table
              • Functional organic dairy ingredients made with certified-organic milk available
              • Non-dairy specialty products including non-dairy, bacon and dried beer extract flavours available
              • Powder format makes it easy to handle and store
              • Kosher and Halal certified

              What this means to you

              You can now offer the same great taste of buttery, dairy or cheese flavours within products that your customers want and expect when incorporating traditional butter, dairy or cheese flavours but with less calories, saturated fat and cholesterol.

               

              Helping to save money

              Did you know that Butter Buds can save you money as well?

              Butter Buds can provide cost effective solution due to the low usage rate of 1-3% per total batch weight on most products while still achieving the same buttery or dairy or cheese flavour as traditional butter, dairy or cheese.

              Example demonstrating “how much” money can be saved

              Let’s demonstrate “how much” money can be saved with a comparison between Butter Buds cheese buds parmesan vs real parmesan cheese

              Step 1: Cost of parmesan cheese

              Based on batch size of 100 kg (for simplicity)

              On average, parmesan uses 10% of batch weight

              Cost of parmesan cheese is $10.29 per kilo

              Parmesan cheese contributes to 1,000 kg batch:

              10 x $10.29/kilo=$129.90 (at 10% level)

              Step 2: Cost of Butter Buds cheese buds parmesan

              Based on batch size of 100 kg (for simplicity)

              On average, 1.0 kg Butter Buds cheese buds parmesan equivalent of 10 kg parmesan cheese

              Cost of Butter Buds cheese buds parmesan is $21.57 per kilo

              Butter Buds cheese buds parmesan contributes to 1,000 kg batch:

              1 x $21.57=$29.57 (at 10% level)

              Conclusion/Savings on 100 kg batch weight:

              Cost of Butter Buds cheese buds parmesan less parmesan cheese=savings on 100 kg by using Butter Buds cheese buds parmesan instead

              At 10% level:

              $29.57 – $129.90 = -$ 100.33 represents total savings

               

              Interested in learning how Butter Buds can help you create healthier products and save money? Please contact your Dealers Ingredients Sales Consultant and request a customized dairy flavour ingredient education presentation/demo/sample or contact us at 905 458 7766 or info@dealersingredients.com

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              05 Oct 2017

              Healthier, better tasting burger recipe with Natralein Pea Protein and Butter Buds

                Adding Natralein™ pea protein to a hamburger can provide better volume, improved nutritionals, and better taste all at a lower cost. Here is an example of a ready-to-use recipe using Natralein pea protein and Butter Buds dried beer extract.

                Preparation Instructions:Ingredient burger recipe table

                1. Add all dry ingredients to a stand mixer and blend on low speed about 1 minute until homogeneous.
                2. Add the dry ingredients to the ground beef, water and oil and blend until all of the dry ingredients are evenly incorporated.
                3. Form the mixture into 45 g balls. Press the balls to form 1/4 inch high round discs of about 2 inch diameter.
                4. Wrap the discs in individual parchment papers, put them into freezer bags and place them into the freezer for storage.
                5. To cook, remove the burgers from the freezer bag and remove the parchment papers and place a sheet of parchment paper on a paper tray.
                6. Bake from frozen at 400 F for 7 minutes. Flip and bake for another 7 minutes to reach an internal temperature of >160 F.

                Makes about 4 x 35 g mini burgers.

                Burger recipe nutritional ingredient table R1Natralein Pea Protein contributes:

                5.8 g of protein.

                 

                 

                 

                 

                 

                 

                 

                 

                 

                 

                Interested in learning how Natralein pea protein can help you create healthier meat based products and save money; how to incorporate Profi, award-winning complete plant-based protein or learning more about how Butter Buds can improve the flavour of your meat based product concepts? Please contact your Dealers Ingredients Sales Consultant and request a customized ingredient education presentation/product concept demo and samples or contact us at 905 458 7766 or info@dealersingredients.com.

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                28 Aug 2017

                Is plant-based protein as nutritious as animal protein?

                The key difference between animal and plant-based protein is in their amino acid profiles. Animal protein is a complete protein. The reason this is important is because animal protein offers all nine essential amino acids that our bodies require but cannot create on their own. While plant-based proteins are not in themselves complete, consuming a variety of plant-based proteins or a product containing the ingredient Profi, a complete high protein plant-based composite (HPPC) then, this is no longer of concern.

                There are also many benefits for using and consuming a diet consisting of complete plant-based versus animal protein. Here are five reasons to consider.

                1. Reduction in cholesterol and saturated fat intake. Heart disease is the second leading cause of death in Canada. Although, there are many different factors that contribute to heart disease, the good news is that high LDL cholesterol levels is one of the most common and controllable risk factors. Although, all animal products contain both cholesterol and saturated fats, plant-based proteins do not contain either one.
                2. Easier to digest. Meat protein when compared to many other foods such as plant-based proteins can be more difficult to digest. As meat protein consists of protein-dense animal muscle when compared to plant-based proteins, requires more chewing, more acid secretion by the stomach’s parietal cells, and more active enzyme secretion by the pancreas.
                3. Increase fiber intake. As adult men and women should aim for 38 grams and 25 grams respectively of total fiber daily, it can be difficult to achieve. Unlike animal proteins which don’t contain fiber, fiber can be found in plant-based foods.
                4. Reduction in fat for equivalent serving of cooked chicken. A half cup of cooked chicken has 5.21 g fat and 131 calories1 compared to one scoop of Profi Chocolate, a complete plant-based chocolate protein powder with 2.5 g fat and 110 calories mixed with one cup of water. Although, a half cup of chicken can provide 19.95 g of protein which is almost the equivalent to one scoop of Profi Chocolate protein shake at 20 g of protein, it also contains more fat per serving than Profi Chocolate protein powder. Therefore, a complete plant-based protein may be an option to consider if looking for a lower fat per serving for equivalent amount of protein.
                5. Reducing residual hormones and antibiotics. Growth hormones are approved in Canada for use in cows used for beef only and antibiotics in a variety of protein sources including beef, dairy cattle, chicken, laying hens, turkey, pork and fish.2 Although, test results showed levels are rarely found above recommended levels2, another option is to consume plant-based proteins instead if there is a concern about the use of hormones or antibiotics.

                 

                If you are looking to work with an ingredient supplier who understands and has the expertise working with plant-based proteins in a variety of applications, please contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com to enquiry about application support and/or a marketing trends presentation.

                Dealers Ingredients is the creator of award-winning Profi, the complete high-protein plant-based composite (HPPC) is non-GMO, gluten-free, 100% vegan, neutral to mild sweet taste, PDCAAS/PER, Halal and Kosher certified. Dealers Ingredients also has Natralein Pea and Brown Rice Proteins which are high quality, extensively tested single source plant-based proteins available.

                 

                1Source: Fatsecret. Retrieved from https://www.fatsecret.com/calories-nutrition/generic/chicken-breast-ns-as-to-skin-eaten?portionid=4834&portionamount=1.000

                2Source: “Hormones and antibiotics in food production” (2017, Dec 22) EatRight Ontario. Retrieved from https://www.eatrightontario.ca/en/Articles/Farming-Food-production/Hormones-and-antibiotics-in-food-production.aspx

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                28 Aug 2017

                Market trends towards plant-based proteins within meat, milk and bread categories

                Many categories and companies today are experiencing changes due to the inclusion and growth of plant-based proteins. Here are just a few examples of the more recent trends.

                Meat Category

                According to Markets and Markets the global plant-based meat market is set to reach $5.96 Billion USD by 20221 and could potentially make up one-third of the market by 20542.

                In Canada, there has been a lot of activity and innovation within the meat category. For example, Gardein, the award-winning alternative vegan protein brand, was first developed and launched in Canada before being acquired by Pinnacle Foods in 2014.

                Maple Leaf Foods, one of Canada’s largest meat processors, purchased Lightlife Foods in 2017. Lightlife Foods, a maker of plant-based meat substitutes like tempeh, sausages and burger, has 38 percent share of the US refrigerated plant protein market.

                M&M Foods, a retail shop, known for selling a wide variety of frozen meat options changed their name from M&M Meats, just over a year ago to better reflect the diversity of the food options available.

                On a North American basis, Cargill’s recent sale of its two remaining feed yards to redeploy investment to other investments3 including alternative proteins is another example.

                As well, many companies today are not only exploring the use of plant-based proteins as a meat replacement option but are also using plant-based proteins as meat extenders due to its positive nutritional profile and physical properties.

                Milk Category

                Today, refrigerated plant-based milks are no longer considered a specialty or ancillary item.

                In Canada, “consumer demand for milk alternatives is increasing significantly, especially for almond milk”. According to Nielsen Home Scan data, Canadian sales of almond milk have tripled over the past two years for the period ending January 2016.4

                Contrary to what many believe, amongst non-dairy milk alternative consumers in US, only ”5% are lactose intolerant diet conscious and even more surprising only 11% are vegetarian/vegetarian leaning.”5

                “What is even more surprising is that from a consumer perspective, a higher percentage of adults who consume dairy milk alternatives vs whole milk agree on the following statements:

                • 70% versus 54% agree (respectively) that they are trying to eat healthier food5
                • 49% versus 34% agree (respectively) that their diet is very healthy.”5

                With 30% of US households already using dairy alternative beverages and the fact that many plant-based products in the market such as Silk, a cashew milk product, Ripple, a pea milk product and So Delicious Almond Plus, an almond and pea protein milk product have not “tried to conceal their non-dairy identity”5 any regulatory enforcement of non-dairy product terminology might be a moot point.

                Bread Category

                Manufacturers today are exploring not only the inclusion of single source plant-based proteins but also a high protein plant-based ingredient composite such as Profi Bake™ due to the nutritional profile boost it can provide and the way Profi Bake manages water similar to wheat flour in breads.

                On the international scene, Canada is being viewed as the place with the knowledge and expertise to help manufacturers create protein rich plant-based bakery items. For example, in 2016, Warburtons Ltd, the UK’s largest bakery brand began working with Canadian researchers to develop “dough from pea flour that produces bread that looks and tastes almost like any other loaf, but which also has more protein and less of the carbs and gluten that more consumers are trying to avoid.”6

                Protein breads are also starting to show up on the shelves at Canadian retailers. There has been a total of three CPG companies that have recently launched high protein breads. Canadian made Dimpflmeier’s Carb Smart High Protein Bread claims to be the highest protein and lowest carb bread in North America. Weston Bakeries launched a high protein bread under their Country Harvest brand containing soy and wheat protein.

                Alternative Sources of Plant-based Proteins

                While plant-based proteins were once limited to protein powder shakes, these are just a few examples of categories but not all demonstrating the penetration and growth of plant-based proteins within traditional consumer product categories.

                Looking to work with an ingredient supplier who understands and has the expertise working with plant-based proteins in a variety of applications?  Contact your Dealers Ingredients Sales Consultant or 905 458 7766 or info@dealersingredients.com to enquiry about application support and/or a marketing trends presentation.

                Dealers Ingredients is the creator of award-winning Profi, the complete high-protein plant-based composite (HPPC) is non-GMO, gluten-free, 100% vegan, neutral to mild sweet taste, PDCAAS, Halal and Kosher certified. If you are looking for a single source protein, we also have our high quality, extensively tested Natralein Pea and Brown Rice Proteins available.

                  

                1Source: Marketsandmarkets. Retrieved from http://www.marketsandmarkets.com/PressReleases/meat-substitutes.asp

                2Source: Lux Research Inc. Retrieved from https://members.luxresearchinc.com/research/report/16091

                3Source: Bird, Susan (2017, May 9) www.care2.com. Retrieved from http://www.care2.com/causes/another-major-meat-supplier-is-investing-in-plant-based-proteins.html

                4Source: Retrieved from http://www1.agric.gov.ab.ca/$department/deptdocs.nsf/all/sis16088

                5Source: Sprinkle, David, Research Director, Packaged Facts. Retrieved from Packaged Facts white paper Terminology Tempest in Dairy Case. https://www.packagedfacts.com/White-Paper-Terminology-Tempest-Dairy-Case-11010355/

                6Source: Skerritt, Jen, (2017, March 13). Bloomberg Markets. Retrieved from https://www.bloomberg.com/news/articles/2017-03-13/bread-made-frohttps://www.packagedfacts.com/White-Paper-Terminology-Tempest-Dairy-Case-11010355/-peas-bakers-look-at-protein-to-boost-loaf-sales

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