About Briess: News
BriesSweet(tm) Brown Rice Syrup
to debut at 2003 IFT in Chicago
July 12, 2003--Briess Ingredients Company will introduce BriesSweet(tm) Brown
Rice Syrup as the newest ingredient in its line of all natural whole grain sweeteners
at this year's IFT Food Expo in Chicago. BriesSweet Brown Rice Syrup is available
in four converstion types—26 DE, 42 DE, 43 DE High Maltose, and 60 DE. It is also
available as certified organic.
BriesSweet Brown Rice Syrup was developed and is being produced at a new, state-of-the-art
plant in Chilton, Wisconsin. High quality, fully automated production and testing
equipment assures consistent and repeatable product. Large plant capacity assures
availability. While BriesSweet is new, the company has been making malt and malt
extracts since the 1880s. Briess is the only vertically integrating malting company
in North America. Its current lines of malt extracts are marketed under the brands
CBW(r) and Maltoferm(r) and number more than a baker's dozen. The malt extract styles
range from very light and mild flavored, to black and strong flavored.
The versatility and capabilities of the new plant enabled the development of BriesSweet,
a product the company had began researching more than a decade ago.
BriesSweet Brown Rice Syrup is a natural sweetener that enhances the wholesome appeal
of bars, granola, baked goods, breakfast cereals, functional beverages, sauces and
confections. Visit Briess Ingredients Booth #4417 where BriesSweet Brown Rice Syrup
will be featured in a nutritional bar . "Briess Bars" will be given away as free
samples throughout the show. "Briess Bar" was developed using BriesSweet Brown Rice
Syrup plus several quick-cook grain ingredients in the company's Insta Grains(r) line,
including brown rice flour, crunchy brown rice and barley flakes.
Visit Briess Booth #4417 to sample a "Briess Bar" and learn more about BriesSweet
Brown Rice Syrup, and the company's lines of malt extracts, malted grain ingredients,
toasted grain ingredients, and quick cook ingredients.
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