CREAFEM FOOD CONSULTING® in the "Food and Beverage International" march issue
2
INGREDIENTS 18 Food & Beverage International April 2013 FoodBev com Bakery ingredients – formulating for health Health and pleasure can go hand in hand in baked goods thanks to the development of several ingredient solutions. Muge Debrun, founder-consultant, Creafem Food Consulting explores some of the options for the formulation of healthy baked goods In response to increasingly stressful lifestyles, pleasure and the pursuit of pleasure has become an important consumer trend globally. Bakery and pastry market segments in particular offer an excellent opportunity for the creation of new products that answer the consumer demand for pleasurable and indulgent foods. However, in parallel with pleasure comes consumer awareness of the impact food has on health. One fourth of the world’s population claims to consider health when buying food products and many consumers look for reliable and clear information about ingredients content, origin and manufacturing processes. As a result, they are increasingly scrutinising claims and ingredients declarations on packaging. Balancing the expectations of consumers for both indulgent and healthy baked goods has become an important challenge for manufacturers and represents an opportunity for growth. There are several potential routes to meet consumer’s expectations, with substitution of undesired ingredients, introduction of ingredients delivering a health benefit, vegetarian, and natural ingredients being the most frequently explored routes. Many traditional authentic bakery recipes contain relatively high levels of fat (especially butter), sugar and salt and it is in these three areas that alterations to formulation can be made to create more healthy offerings. Salt reduction Bread or pizza dough requires salt to activate yeast during the fermentation process and to decrease water activity and help microbiologic resistance. Many recipes for biscuits and snacks (bourbon biscuit, gingersnap, crackers, wafers and panettone) include salt as well. The industry is seriously looking at how to keep the taste of traditional recipes and help to protect consumer health at the same time; and to this end, many alternative smart ingredients have been introduced. For example Soda-Lo by Tate and Lyle uses patent pending technology to create hollow crystalline microspheres that efficiently deliver a salty taste in foods by maximising the surface area relative to volume. The LomaSalt product range by Dr Paul Lohmann offers different sodium reduction solutions adapted to a wide range of food applications. LomaSalt RS 50 classic and RS 50 Extra have Muge DeBrun been developed particularly for bakery applications. C-Salt developed by Balchem is a choline chloride based in a molecular synergy with sodium chloride for taste enhancement. It is a GRAS component which is thermo-stable for bakery products. In formulation, C-Salt can be used to replace 25-50% © 2013 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com
-
Upload
creafem-food-consulting -
Category
Documents
-
view
229 -
download
6
Transcript of CREAFEM FOOD CONSULTING® in the "Food and Beverage International" march issue
INGREDIENTS
18 Food & Beverage International April 2013 FoodBev com
Bakery ingredients – formulating for healthHealth and pleasure can go hand in hand in baked goods thanks to the development of several ingredient solutions. Muge Debrun, founder-consultant, Creafem Food Consulting explores some of the options for the formulation of healthy baked goods
In response to increasingly stressful lifestyles, pleasure and the pursuit of pleasure has become an important consumer trend globally. Bakery and pastry market segments in particular offer an excellent opportunity for the creation of new products that answer the consumer demand for pleasurable and indulgent foods.
However, in parallel with pleasure comes consumer awareness of the impact food has on health. One fourth of the world’s population claims to consider health when buying food products and many consumers look for reliable and clear information about ingredients content, origin and manufacturing processes. As a result, they are increasingly scrutinising claims and ingredients declarations on packaging.
Balancing the expectations of consumers for both
indulgent and healthy baked goods has become an important challenge for manufacturers and represents an opportunity for growth. There are several potential routes to meet consumer’s expectations, with substitution of undesired ingredients, introduction of ingredients delivering a health benefit, vegetarian, and natural ingredients being the most frequently explored routes.
Many traditional authentic bakery recipes contain relatively high levels of fat (especially butter), sugar and salt and it is in these three areas that alterations to formulation can be made to create more healthy offerings.
Salt reductionBread or pizza dough requires
salt to activate yeast during the
fermentation process and to
decrease water activity and help microbiologic resistance. Many recipes for biscuits and snacks (bourbon biscuit, gingersnap, crackers, wafers and panettone) include salt as well. The industry is seriously looking at how to keep the taste of traditional recipes and help to protect consumer health at the same time; and to this end, many alternative smart ingredients have been introduced.
For example Soda-Lo by Tate and Lyle uses patent pending technology to create hollow crystalline microspheres that efficiently deliver a salty taste in foods by maximising the surface area relative to volume.
The LomaSalt product range by Dr Paul Lohmann offers different sodium reduction solutions adapted to a wide range of food applications. LomaSalt RS 50 classic and RS 50 Extra have
Muge DeBrun
been developed particularly for bakery applications.
C-Salt developed by Balchem is a choline chloride based in a molecular synergy with sodium chloride for taste enhancement. It is a GRAS component which is thermo-stable for bakery products. In formulation, C-Salt can be used to replace 25-50%
© 2013 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com
19FoodBev com
INGREDIENTS
April 2013 www.foodbev.com
The HealthBread project is a two-year collaborative EU-funded project to develop and market whole grain and white breads with an improved nutritional quality. At the end of the project, a HealthBread Manual will provide know-how to bakers on how to produce and market healthier breads to a growing customer base across Europe. The project will explore the use of whole grain breads, which are known to be rich in fibre, vitamins, minerals and anti-oxidants, to create a range of commercially available, healthier bread options in both white and whole grain variants. Any viable products will also be consumer tested for acceptability and
Healthier bread project preference. The HealthBread project is run by a consortium of European organisations including from the world of research: TNO in The Netherlands and VTT from Finland, plus eight bakeries from Austria, Germany, Italy and The Netherlands and seven companies charged with linking science and craftsmanship and for supplying new materials and technologies to bakeries.
A number of the partners were also involved in a previous European project - HealthGrain. For more information contact Jan Willem van der Kamp, Senior Officer International Projects, TNO - Netherlands Organisation for Applied Scientific Research. [email protected]
of the salt without preventing gluten development.
Sub4salt from Jungbunzlauer offers another method of reducing sodium. It consists of three mineral salts that are all approved as food or food ingredients and have no limitation in use.
All these sodium reduction ingredients help to produce tasty products with a 25-50% reduction in sodium content.
Less sugar Sugar reduction is another
important trend driven by a growth
in the number of diabetics as well
as growing demand for lower
calorie diets, which have both
fuelled the market for
sugar alternatives.
Smart ingredients like the erythritol product, Erylite, from Jungbunzlauer, is heat stable up to 180°C and stable in a pH
range between two and 10. It is approximately 50% as sweet as sugar, and has a zero glycemic index - so it does not raise plasma glucose or insulin levels. In most countries it is approved as a low calorie sweetener.
Danisco has created another sugar reduction solution for bakery applications. Zivia is a sustainable Xylitol, which has the sweetening power of sugar with less than 40% of the calories and a low glycemic index.
High-intensity sweeteners such as stevia and sucralose, while reducing sugar content, may require the use of flavour enhancers in formulations and several flavour companies have developed flavour enhancers specifically to mask sugar-reduction solutions.
For further information about the solutions mentioned here contact Muge Debrun at: [email protected]
I’ve got the fi ve easies covered for retail ready packaging.Who am I? www.MrCorrugated-fi lm.eu
THAT’S FIVE BRILLIANT
REASONS TO USE CORRUGATED.
FEF0006_FEFCOFiveEasiesAds_QrtPage_F&Bev_AW1.indd 6 04/03/2013 17:16
Click here to subscribe
© 2013 FoodBev Media Ltd. Reproduced with the permission of FoodBev Media – www.foodbev.com
