Litesse
This product, produced by Danisco, is a polysaccharide composed of randomly cross-linked glucose with all types of glycosidic bonds, containing minor amounts of bound sorbitol and acid.  Also known as Polydextrose, it has only one Calorie per gram, is prebiotic, non-glycemic, and considered a dietary fiber.  It can be used to reduce sugar content, partially replace fat, reduce calorie content, enrich fiber, is non-cariogenic, and reduce glycemic load.  More information about this ingredient can be found at:

http://www.danisco.com/cms/connect/corporate/products%20and%20services/product%20range/health%20and%20nutrition%20ingredients/litesse/litesse_en.htm

Oryzan Rice Bran Oil
Rice bran oil for food use has been commercially produced in the United States by RITO since 1994. Despite its similarities to other common vegetable oils, rice bran oil offers several unique properties that make it very interesting as a specialty oil in niche markets. It has a very appealing nut-like flavor and once extracted is very stable with good fry-life. But perhaps its most notable feature is its high level of components with nutraceutical value such as gamma-oryzanol and tocotrienols.

http://www.ricebranoil.info/

Benefat
BENEFAT® is a low-calorie fat and Danisco's trade name for SALATRIM. SALATRIM is the abbreviation for short and long-chain triglyceride molecules.  BENEFAT® is a family of triglyceride blends made from the short and long-chain fatty acids commonly present in the diet. It is the uniqueness of these fatty acids that contribute to the range's reduced calorie claim.  BENEFAT® products give full functionality and are designed to replace conventional fats and oils in:
dairy
confectionery
bakery products
Compared to the 9 calories per gram of traditional fat, BENEFAT® contains just 5 calories per gram (US regulation) or 6 calories per gram (EU regulation), at the same time giving foods a similar creamy taste, texture, and mouthfeel as full-fat products.

http://danisco.com/cms/connect/corporate/products%20and%20services/product%20range/structured%20lipids/low%20calory%20fats/low_calory_fats_en.htm
 

Organic Palmfruit Trans-fat Free Shortenings
PALMFRUIT™ TRANS-FAT FREE SHORTENING imparts light flaky texture to a wide variety of baked goods such as crackers, cookies, biscuits, pie and tart shells, breads and more. Ideal for use as a high quality creaming agent for spreads such as sandwich cookie fillings. The fact that Palmfruit™ shortening is solid at room temperature, has a neutral taste, and is produced without hydrogenation and trans-fatty acids, has made organic Palmfruit™ shortening a very useful ingredient in organic food processing

http://ciranda.com/organic_palmfruit_oils.htm
 

Raftilose Synergy/Raftiline GR
These products are fructose oligosaccharides that are thought to enhance the health of the gastro-intestinal tract by promoting the growth of beneficial bacteria (pre-biotic).  ORAFTI produces and markets RAFTILINE® and RAFTILOSE®, natural food ingredients extracted from the chicory root which can be applied in most food products. Clinical studies have demonstrated exciting nutritional benefits in the area of improved digestive health

http://www.orafti.com/orafti/oraftiafi.nsf/home
 

Hard White Wheat Flour
The newest dietary guidelines suggests that most of the servings of grains be derived from whole grains.  While actually a rich, golden tan color, this amazing new strain of hard white winter wheat contains some different characteristics from its red wheat cousins.  White Wheat has a mild flavor and does not have the sharp, strong flavor compounds found in many varieties of red wheat.  As a result, White Wheat is naturally sweeter to the taste, while containing the same level of natural sugar as other wheats.  White Wheat might serve as a more acceptable ingredient than whole wheat from red wheat varieties in baked products.

http://www.awwpa.com/Menus/Our_Products.htm

For 2006 I have also requested a sample of ConAgra's Ultragrain White Whole Wheat Flour  (www.conagrafoodingredients.com)

Meg-3: Powdered omega-3 polyunsaturated fat

Fortify bakery foods with omega-3 fatty acids with Meg-3 powder from Ocean Nutrition Canada.  This powder is ideal for breaad and other bakery foods, and contains highly concentrated sources of omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid.  The company recommends that bakers replace flour with the powder at a 0.5% to 3% level.   (www.ocean-nutrition.com)

FiberSym 70

Create a value added bakery food with MGP ingredients'Fibersym 70, a resistant starch developed for fiber enhancement.  Depending on suage level, the ingredient prompts claims of "good" or "high" sources of fiber on finished bakery foods.  Fibersym 70 also replaces the flour in these products because it is a wheat derivative   (www.mgpingredients.com)