Welcome to Natural Products, Inc.
NPI is pleased to introduce an innovative blended-egg system that improves quality and reduces costs. BLUE155-A EMULSIFIER BLEND is a soy-based emulsifier system that works in conjunction with whole egg powder and egg white powder in a variety of sweet baked products.
Hope to see you at IFT in Chicago, July 14-16, 2013! We will be in booth 1503 in the Iowa Pavilion. Come taste a variety of baked goods and beverages made with our ingredients.
New for 2013: We haven't been sitting idle here at NPI. We have two new Scotsman's Mill ingredients for you to try.
BLUE155-A Emulsifier Blend is a vegetable-based blend designed to be used with whole egg powder and egg white powder. BLUE155-A reduces the cost of your egg system, improves the flavor by reducing undesirable "eggy" notes, and softens your sweet baked goods.
IVORY100 Spray Dried Soymilk Powder marks our entry into the beverage market. IVORY100 is a "whole bean" soymilk powder, created with a low flavor profile and good solubility characteristics, making it a wonderful base ingredient for soymilks, grain-based beverages, nutrition drinks, and dairy analogs of all kinds. IVORY100 is non-GMO, and is available in certified organic. Come taste several soy beverages made with this new ingredient!
On August 2, 2011, NPI participated in the Prepared Foods R&D Seminar in Chicago, IL. This 35 minute presentation will give you an excellent overview of what an egg replacement project might look like for you. Includes basic troubleshooting tips for reformulating reduced egg or egg-free cakes and batters. If you have received a sample of BLUE100, this information will help you know what to expect, and what to do after you begin your trials. We welcome your questions and feedback!
In these days of rising commodity and animal protein costs, NPI is pleased to offer an ingredient that gives industrial users the chance to save thousands of dollars for every truckload purchased. BLUE100 Whole Egg Replacer is a soy-based egg replacement system designed to maximize savings and deliver equivalent functionality as whole eggs (powder or liquid) in a variety of sweet baked products.
You can use BLUE100 Whole Egg Replacer in almost any kind of cookie. In fact, this just might be the best application of all. Some of our happiest customers are cookie manufacturers. This is because it is so simple to incorporate BLUE100 Whole Egg Replacer into cookie dough formulations.