Culinary Driven Science for Product & Concept Development
The Burley Blender is a development hub offered as a service to our customers. Our chefs, Mark Chura and Jeff Baker, have a culinary-driven approach that is mixed with the science and technology from over 30 suppliers. We track trends through continuous qualitative research. And we blend our wide variety of ingredient solutions, fast answers and quick turn-around to become a reliable extension of your benchtop and R&D team. Read More
authentic Italian specialties
E. Formella & Sons, Inc. has grown over the past 100 years to become a global company that prides itself on offering a wide variety of authentic Italian specialties as well as other unique and distinctive gourmet foods. Read More
sweet & savory plant-based butter alternatives
Kagome is leading the way with plant-based butter alternatives, and it’s not surprising. They have evolved over the past 100 years and are producing sauces using the basic approach of collaborating with growers, partners, and customers. Today Kagome’s purpose is to create and drive culinary trends from seed to table. Read More
“Co-Developed” Custom Sauce Concentrates, Purees, Sauces, and Dry Seasonings
Food Basics is the custom food ingredient division of Yost Foods. Their “co-development” approach allows customers to achieve the lowest cost solution. Popular custom ingredient categories are:
• Bases and Concentrates
• Purees
• Dry Seasonings
• Finished Sauces
• Snack Seasonings
a healthy sweetener alternative for snacks and other categories
The advantages of using maple syrup as a sweetener are highlighted in a Food Processing article (Old-Fashioned Nutritive Sweeteners Are On The Rise, August 24, 2022). “Maple syrup is another classic, age-old sweetener that finds applications in modern processed food. A 2019 study prepared for the Vermont Agency of Agriculture, Food and Markets noted that maple syrup is finding its way into innovative processed foods such as carbonated beverages, condiments, dressings and yogurts. Read More
Gluten-Free, Grain-Free, and Low-Carb Flour Replacements
Seawind Foods is creating a wide variety of ways to use vegetable and fruit products to create new, gluten-free products that don’t sacrifice on flavor or nutrition. Two of their most effective solutions are Green Banana Flour and Cauliflower Powder. Read More
Now Including Vegan Options and Clean Label Umami Cheese Flavors
Burley is excited to announce the addition of DairyChem to their list of suppliers. Their 75 years of experience, limitless scope of products and focus on custom applications allows them to be nimble for any R&D effort requiring dairy flavors. Read More
Burley Supplier, De Vinco Wines, Expands Product Line
renews commitment to supplying wide varieties of cooking wines for food manufacturers
The number of suppliers providing cooking wine in industrial and retail containers continues to shrink. But Burley’s supplier, De Vinco, not only offers a wide variety of cooking wines but is expanding their
product line. Read More
STUDY: Combining allSWEET® allulose with sugar mitigates the effect of sugar on the body
Important factor in facilitating the trend toward reduced sugar over zero sugar
A study soon to be released by Anderson Advanced, the producer of allSWEET® allulose, shows that when allSWEET® is combined with sugar it mitigates the effect of sugar on the body. (Registration: Clinical trials.gov NCT05185960)
NEW PRODUCT: FRY AntiOx+ extends the life of your fryer oil and reduces oil absorption
Burley Foods is excited to announce the availability of a new ingredient. FRY AntiOx+ from Food Ingredient Solutions is a proprietary, synergistic blend of natural food grade antioxidants which slows frying oil oxidation. Read More
