Baked:

Graham Halves, Crushed, and Crumbs; Oreo Cookies, Crunches, Minis, & Crumbs; Lorna Doone Cookies; Swiss Creme Cookies; Ritz Crackers, Crushed, and Meal; Premium Crackers,fine;

Confectionery Pieces:

Flavor-ette flavors: apple-cinnamon, banana, blueberry, caramel, cherry, chocolate, cinnamon crunch, cranberry, lemon, maple, marshmallow, orange, peanut butter, pecan, raspberry, strawberry, toffee, dark blue color, green color, bacon, carrot, chili pepper, green bell pepper, jalapeno, red bell pepper, spinach, sun dried tomato, tomato basil, Mardi Gras blend, rainbow blend, cinnamon streusel, cranberry, orange color, red color, walnut

Flavor-Lite flavors: blueberry, cherry, lemon, lime, raspberry, vanilla, chocolate, cinnamon, maple, marshmallow, raspberry, strawberry

Flav-R-Grain types: granular, plus dark, plus light, fine, P.B.E., dark tortilla, light tortillia, Pep-R fine, Per-R coarse, spice base

Pell-ettes: blueberry, cherry, chocolate, cinnamon, maple, marshmallow, raspberry, strawberry

Flavor Islands flavors: blueberry, honey, cinnamon, cherry, marshmallow, cherry maraschino

Season-ettes flavors: green , red pepper, parsley, red, tomato basil, bacon, black,

Cooking Wines:

Sherry Cooking Wine, Red Cooking Wine, White Cooking Wine, Burgundy, and Sautern

Eggs:Dried Whole, Dried Yolk, Dried Whites, Dried Blends

Gelatin:Beefhide , Porkhide

GUMS:Agar, CMC, Gelating, Gum Ghatti, Xanthan Gum, Guar Gum, Fenugreek Gum, Cellulose Gel 50, Oat fiber, Konjac, Gum Arabic, Karaya, Locust Bean Gum, Carrageenan, Tara gum, Tragacanth Replacement, Microcrystalline Cellulose, PGA, Sugar Cane Fiber, Alginate, Cellulose Powder, Gellan, Inulin, Methylcellulose, Pectin, Psyllium Husk, and Specialized Blends available.

Problems solved by using gums: moisture migration, ice crystallization, oil & water separation, poor texture or mouthfeel, flavor masking, viscosity issures, elasticity issues, boil out, staling & poor structure, gluten intolerance issues, settling of particulates, protein denaturing, poor adhesion, bleeding between layers, sugar related issues, integretiy of reformed foods, reduced fat issues, insufficient shelf life, low profit, over stabilization.

Herbs & Spice Pastes: Basil, Cilantro, Garlic, Ginger, Lemongrass

Origami Wraps: Flavors in Production: Carrot, Carrot/ginger, tomato, tomato/basil, corn, red bell pepper, mango, peach, apple/cinnamon, apple/honey/maple, apple,/honey/maple/cinnamon, strawberry. Flavors Developed: Tomato/Italian seasoning, carrot/garlic, carrot/curry, broccoli, purple sweet potato, sweet potato/pumpkin spice. Sour peach/smoked mango, spicy/mango, apple/pinneaple, apricot/mustard, pear, brown sugar, Concord grape, banana/coconut, Marion blackberry, lemon.

(used in the following applications: Sushi wraps, cones, glaze sheets, spice sheets, dissolvable pouches, pouches, cheese sheets, moisture barriers, die cuts)

Pectin: Apple, Amidated, Citrus, Combi Pectin

Stabilizing Systems: Coyote Brand Stabilizers

Vinegar:

White Distilled 5%, Cider Vinegar 5%, Red Wine Vinegar 5%, White Wine Vinegar 5%, White Distilled (10%, 12%, 20%, 30%), Malt Vinegar 7%, Balsamic Vinegar, Rice Vinegar (5%, 10%), Raspberry Vinegar 6%,