On the hunt for label-friendly shortening ingredients

Once a shortening is fulfilling its functional roles in a formulation, bakers may look to improve the Nutrition Facts Label and take first aim at the fat.

“One thing we’re clearly seeing now is a drive toward healthier options,” said John Satumba, Ph.D., North America R.&D. director, global edible oil solutions, Cargill. “For some this means reducing overall saturated fat content while maintaining the same functionality that our customers have become used to.”

To do that, Cargill recently introduced a low saturated fat canola. While a typical canola sits at about 7% saturated fat, this new oil contains about 4.5%.

“Low-saturate canola gives us an additional tool in our portfolio to customize and design new fat systems with healthier fat profiles,” Dr. Satumba said. “Our product developers also continue to focus on improving the performance of bakery fats. In this vein we are excited to introduce a new line of high-functionality bakery products under the PalmAgility brand to complement an already diverse portfolio available to our customers. Our team is ready to collaborate with customers in co-creating value-added solutions for their bakery needs.”

Bunge’s PhytoBake shortening not only delivers improved functionality, but it also replaces saturated fat with phytosterols. This results in a reduction of saturated fat up to 50%.

Stratas Foods’ developed Superb Select 1020 Shortening to not only substantially reduce saturated fats but also eliminate hydrogenated fats. The shortening is made from a non-p.h.o. soybean oil and lowers saturated fats by more than 40% while still maintaining the structure needed for baking. It also satisfies another need bakers have: cleaning up the label.

AAK’s Essence line of shortenings helps bakers lower their products’ saturated fat content. Made from a blend of palm-based hardstocks and liquid oil, these specialty shortenings are non-hydrogenated and lower in saturated fat compared with all-purpose shortenings.

“With a hardstock, you can design a shortening blend to give the functionality and structure needed in bakery applications while reducing total saturated fat,” said James Jones, Ph.D., vice-president, customer innovation, AAK USA. “Depending on our customers’ processing parameters, nutritional requirements and desired finished product attributes, we can modify the hardstock to liquid oil ratio to produce the ideal Essence shortening for them.”

Some niche but growing segments of U.S. consumers also are concerned with issues that are a bit more accessory, but for these people, they are very important. Clean ingredient lists and sustainably sourced ingredients are both growing concerns among today’s shoppers.

For some bakers, having a clean label is the next challenge they face. With shortening, clean label concerns seemed to have fallen on the word hydrogenation. P.h.o.s were linked to trans fats, and fully hydrogenated oils, which offered similar functionality to p.h.o.s and none of the trans fats, seemed to get lumped in with p.h.o.s in consumers’ minds. That link appears to be weakening, however.

“Some companies don’t want the term hydrogenation on their label, so they focus on palm oil hard fat,” said Frank Flider, consultant, Qualisoy. “What we find in surveys, though, is that a consumer wanting a sweet good isn’t super concerned about hydrogenation. That’s less of a priority to them, and the connection between the word hydrogenation and trans fat is weakening.”

With hydrogenation becoming less of a concern, formulators are turning their attention to the antioxidants used to maintain the shortening’s, and finished product’s, shelf life. Formulators can lean on natural antioxidants instead of employing synthetic ones to make their ingredient lists more appealing to consumers.

“In some cases, antioxidants can be removed completely by formulating with high-oleic oil, whether it’s soy, canola or sunflower, while maintaining a moderate level of saturation,” said Tom Tiffany, senior technical sales manager, oils, ADM.

Some segments of shoppers also look for products made from sustainable ingredients, or those that are grown and harvested in a way that does minimal harm, if at all, to the land or the farmers who own and work those fields. Some segments of the American consumer population don’t want their purchases supporting harmful farming practices. If using palm or another tropical oil, bakers can still find sustainable sources to meet these shoppers’ desire to feel good about their shopping choices.

“More often than not, providing sustainable palm oil products is relatively simple as it does not alter the properties of the finished shortening, just the supply chain and documentation,” said Rick Cummisford, director of quality, Columbus Vegetable Oils.

Bakers looking for a sustainable palm source can rely on organizations like the Roundtable on Sustainable Palm Oil, which hold companies accountable for implementing systems and practices that enable palm oil production to be a sustainable process.

These steps can help bakers achieve a cleaner label and maintain expected product characteristics.

Source: Baking Business


Global Alpha-Amylase Baking Enzyme market scrutinized in new research

Research Report on Global Alpha-Amylase Baking Enzyme Market 2018 to 202 studies the current and upcoming Market Size, Share, Demand, Growth, Trend and Forecast.

The report gives the clear picture of current Alpha-Amylase Baking Enzyme Market scenario and the predicted future of the industry. The report focuses on the basis of market drivers, restraints, growth, trends and forecast for the period of 2018-2025.

In addition, the report also maps the market performance by value chain analysis which will help in better product differentiation along with the analysis of each segment in terms of opportunity, market attractiveness index and growth rate.

The global alpha-amylase baking enzyme market research report examines and provides information regarding the volume (Kilo Tons) and revenue (USD Million) for the forecast.

It further elaborates on the market drivers which contribute to the growth. It then describes the restraints that are faced by the market.

Prospects for the market are also included in the report so as to arrive at a proper conclusion. In addition, the report enumerates the market share held by the major players of the industry in the base year.

The alpha-amylase baking enzyme market is classified into various segments with deep analysis of each with respect to geography for the study period.

The major market drivers are development in bakery industry and rising significance of enzymes over emulsifiers. The market growth might be restricted due to substitutional threat from other enzymes under the study period.

The report includes a detailed analysis of value chain in order to provide a holistic view of the alpha-amylase baking enzyme market. Value chain analysis comprises of detailed evaluation of the roles of various players involved in the Alpha-Amylase Baking Enzyme industry, from raw material suppliers to end-users.

Alpha-Amylase Baking Enzyme market attractiveness analysis has been included in order to analyze the application segments that are estimated to be lucrative during the forecast period on the basis of their market size and growth rate. Attractiveness of the market has been derived from market size, profit margin, growth rate, and availability of raw materials, competition, and other factors such as social and legal constraints.

The report also offers a competitive landscape of the overall market with company profiles of players such as Novozymes A/S, Royal DSM N.V., DuPont, Specialty Enzymes, Puratos Group N.V., Dyadic International, Inc., Enmex, S.A., DE C.V., AB Enzymes, Boli Bioproducts, Aumgene Biosciences, Shin Nihon Chemical, and Noor Enzymes. In terms of geography, the alpha-amylase baking enzyme market has been segmented into regions such as North America, Europe, Asia Pacific, Latin America and Middle East & Africa.

The study provides a detailed view of country-level aspects of the market on the basis of application segments and estimates the market in terms of market size during the forecast period.

Table Of Contents – Overview
2.Executive Summary
3.Market Analysis
4.Alpha-Amylase Baking Enzyme Market Analysis By Product
5.Alpha-Amylase Baking Enzyme Market Analysis By Application
6.Alpha-Amylase Baking Enzyme Market Analysis By Region
7.Competitive Landscape Of Alpha-Amylase Baking Enzyme Companies
8.Company Profiles Of Alpha-Amylase Baking Enzyme Industry

Source:  whatech.com


Bühler joins Nestlé and Givaudan for major healthier product research initiative

The Swiss-based Bühler group has committed to co-found a major healthy food research scheme launched by ETH Zürich and EPFL, together with industrial partners Givaudan and Nestlé.

As the companies revealed, the Future Food initiative, which is expected to examine a broad selection of potential products including items within the confectionery and baked goods sector, aims to accelerate the development products with higher nutritional value and more sustainable, plastic-free packaging.

Research for the project lays the ground for secure access to affordable nutrition, addressing global challenges of hunger and malnutrition that have been of considerable global concern.

“We are stepping up as an industry to address challenges in the food value chain,” says Stefan Scheiber, CEO of the Bühler Group. “Bühler’s ambition is to create innovative and sustainable solutions, partnering with leading research institutes, industrial partners, and promising start-ups in the world of food.” In the same context, Bühler will officially open its CUBIC innovation campus in spring and will welcome innovation partners, customers, start-ups and academics to benefit from the new facilities.

The Future Food Initiative is funded by a donation from the industrial partners with a total amount of 4.1 million Swiss francs (€3.6m). Its overarching goal is to further expand research and education in the area of food and nutrition sciences at the interface of universities and enterprises. The initiative’s objective is to accelerate the development of healthy food products which leverage consumer trends, to intensify the search for solutions for sustainable, plastic-free packaging, and to secure access to affordable nutrition.

The Future Food Initiative brings together competences from academic and industrial research in food and nutrition sciences at ETH Zürich and EPFL. “We have launched this initiative to pool our expertise in research and innovation to find innovative approaches for healthy foods and a sustainable supply chain,” says Prof. Dr. Detlef Günther, Vice President for Research and Corporate Relations at the ETH Zürich.

“I am truly delighted that we can launch this initiative. It will create hand-in-hand partnerships for faculty of our two sister institutes of technology with partner companies of absolutely top caliber, on critical yet fun areas of research. This initiative will offer several talented young scientists a unique opportunity for their professional and intellectual growth,” adds Andreas Mortensen, vice president for Research at the EPFL.

Ian Roberts, CTO of the Bühler Group, concludes: “The goals of the initiative align perfectly with our ambition of addressing global challenges of hunger and malnutrition. I would like to thank the ETH Zürich and EPFL for initiating this joint platform. We are looking forward to bring on board additional partners into this initiative in the coming years. The initiative will help make Switzerland a global lighthouse for innovation across the food value chain.”

Source:  confectioneryproduction.com


The French Pastry School to support aspiring pastry artists and bakers with new scholarships

A new charitable foundation from The French Pastry School of Robert Morris University Illinois has been established to provide scholarships to students in its full-time Pastry and Baking, Cake, and Bread programs.

The French Pastry School Scholarship Foundation will help students with tuition as they pursue their passion for pastry, baking, and confectionary arts. Students learn a wide variety of techniques in croissants, macarons, petit fours, baguettes, chocolate, sugar candies, wedding and celebration cakes, showpiece sculptures, French entremet cakes, and more.

“We founded the school over 20 years ago to meet the high demand for pastry chefs and bakers and this is the next step to ensure that we continue to supply the food and hospitality industry with highly-trained recruits,” says Sébastien Canonne, the school’s co-founder.

The French Pastry School partners with over 750 restaurants, bakeries, and other food companies to give students many career options once completing a program.

“Donations made to the foundation will go directly to the students so both companies and individuals can impact the lives of aspiring bakers and pastry chefs,” says Jacquy Pfeiffer, the school’s other co-founder.

Source: Bake Mag


WQC meeting to highlight the science of wheat quality

Hayden Wands, vice-president of Global Procurement, Commodities at Bimbo Bakeries USA, Dallas, Texas, U.S., will provide a baker’s view of wheat quality as part of a keynote presentation at the Wheat Quality Council’s annual meeting set for Feb. 18-21 in Kansas City.

In addition to Wands’ presentation, the meeting will feature a three-hour forum on Feb. 20 titled “The Science of Wheat Quality.” Topics include wild wheat, genetic markers, hybrid wheat and genomics for wheat quality improvement.

Robert A. Sombke, vice-president of quality assurance and technical services at North Dakota Mill, will moderate the forum. Scheduled speakers for the Feb. 20 forum include: Chad Shelton, Albaugh LLC; Kevin Kephart, Indigo Ag; Edward Akhunov, Kansas State University; Will Zorrilla, Earths Harvest; Stephen Baenziger, University of Nebraska; Sarah Battenfield, Syngenta; and Jesse Poland, Kansas State University.

On Feb. 21, Brian Walker, technical services manager of Miller Milling, and Vance Lamb, technical services manager of ADM milling, will moderate reviews of the lines entered for hard spring wheat and hard winter wheat quality testing.

The WQC meeting will conclude with a closing luncheon and presentation.

Source:  world-grain.com


CRISPR could make wheat safe for people with Celiac disease

Research in the Netherlands and at the National Institute of Agricultural Botany (NIAB) in the UK has found that gene-editing technology CRISPR-Cas9 can be used to remove epitopes from gliadin protein in gluten. Gluten, which is found in wheat grains, contains a mixture of glutenin and gliadin proteins. A majority of gliadins and a number of glutenins contain certain immunogenic epitopes that cause the allergic reaction responsible for celiac disease in susceptible individuals.

In her PhD thesis, researcher Aurlie Jouanin identified that CRISPR-Cas9 technology….can edit out certain immunogenic epitopes. Not all gliadins were edited out, and as a result the wheat plants were not classified safe for celiacs, but Jouanin developed methods to identify which genes had changed, and which ones still required modification.

Genetic modification has attracted significant attention of late in the EU. In July 2018, the European Court of Justice (ECJ) ruled that crops obtained by mutagenesis are classified as GMOs, as the techniques and method of mutagenesis alter the genetic material of a plant in a way that does not occur naturally. Genetic editing using CRISPR-Cas9 technology involves removing part of the genetic code and proponents argue it is therefore similar to traditional plant breeding techniques.

According to Jouanin, who has advised the European Commission revise its position on genetically-modified plants, the EJC ruling hinders innovation and responsible research.

Source: geneticliteracyproject.org


The future of factory-made bread might be a lot tastier than you think

Nicolas Bernadi’s bread factory runs 24 hours a day, churning out organic breads, croissants, quiches—many destined for bakeries across San Francisco or the shelves at Costco. His goal is simple: scaling high-quality baked goods without ingredients that read like a long chemistry list.

So he uses the best ingredients, a precise and repeatable process, and taste-tests everything for deliciousness. Bernadi thinks this artisanship has been lost in industrialized baking, and that one day his process could help improve the Starbucks and the McDonald’s of the world.

Watch our video to take a look inside his bread factory.

Source:  qz.com


Food partnership creates acrylamide-reducing yeast

Due to the growing body of evidence of its role as a potential carcinogen, acrylamide is fast becoming a big concern for the food industry.

Acryleast™ is a new fully non-GMO solution for acrylamide reduction brought to market from today by Kerry, in partnership with Renaissance BioScience. It is a clean-label, non-GMO yeast, rich in asparaginase enzyme, which has the ability to reduce acrylamide levels by up to 90 per cent across a broad range of food and beverage products, including biscuits, crackers, French fries, potato crisps, coffee and infant food.

Governments are starting to pay attention to acrylamide and are implementing new regulations, which include setting benchmark levels (European Union) and requiring warning signs placed on foods and beverages that contain acrylamide (California Proposition 65.)

Commenting on the launch, Matthew May, Kerry’s bakery lead for Europe and Russia said, “Across our entire taste and nutrition portfolio, we are keen to ensure that the functionality of our ingredients is reliable and consistent. On this basis, we repeatedly tested Acryleast’s effectiveness in reducing acrylamide levels across a range of biscuit and cracker applications. This involved testing in both our own laboratories and in scaled-up plant trials, where reductions of greater than 90 per cent were achieved. Importantly, these trials also demonstrated no impact on taste or texture, confirming that Acryleast is a very effective and versatile solution for acrylamide reduction, that requires no or minimal changes to existing manufacturing processes.“

Dr. Cormac O’Cleirigh, chief business development officer at Renaissance BioScience Corp comments, “For customers looking for peace of mind and a more natural, non-GMO, sustainable solution to a naturally occurring problem, Acryleast is the perfect natural and clean-label solution.”

Kerry has initially focused Acryleast application analysis in the categories of baked goods, however this is being expanded to snacks, processed potatoes and other categories, as the market for non-GMO acrylamide reduction solutions continues to gain traction.

Source:  bakersjournal.com


Donut Frying: Efficiency and Health Issues

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Not many people would refuse a flavored, tasty, properly fried donut. Donuts are some of the most popular products worldwide and their production has particular requirements. We talked to experts from WP Kemper – Jennifer Carree and Ken Weekes, as well as David Moline from Moline Machinery, about frying requirements and equipment.

When it comes to challenges, frying equipment has to face efficiency demands, but above all else it has to provide manufacturers with the right tools to respond to the consumer growing interest in the healthy trend.

WP Kemper says the most important aspect when buying a fryer for an industrial bakery is the fully automated process. “The WP Kemper fryers, at the larger end, are designed with a fully automated process in mind. Every aspect of the fryer, from infeed, conveying speed, oil level, oil top up, oil temperature, oil filtration, product turning and discharge are all controlled through the computer system,” they explain. Reliability, easy cleaning and energy efficiency are also “must” for such equipment. “The WP Kemper fryers use energy efficient and extremely constant heating system, either electric or thermal oil, depending on the size of fryer and customer requirements,” according to the specialists.

David Moline also underlines the importance of designing equipment to customer requirements. “Moline Machinery designs donut frying systems specific to the customer’s requirement of product mix, capacities, and processing times. Having the proper information at the beginning of a project will ensure all needs are satisfied,” Moline says.

Equipment flexibility and turning of the products in order to maintain the shape are also among the challenges of the donut frying process, according to WP Kemper. “Our equipment has been designed with a great amount of flexibility in mind. The fryer is speed adjustable to have flexibility in the frying times and capacity. In addition to this, the turning systems were developed using a cam pneumatic drive for the trays and a height adjustable ramp for the bars, to ensure that all products turn effectively, regardless of the size,” the experts add.

Furthermore, Moline Machinery, which is specializes in frying systems for yeast-raised and cake donuts, mentions zoned temperature control, oil turnover, and continuous filtration among the challenges that require special consideration. Frying times vary for different types of donuts from 80-360 seconds. “This is a very wide range, so it is very important to know the product mix on the front side to accommodate a variety system,” Moline explains.

Source: World Bakers


5 Types Of Sugar And How To Use Them For Baking

In your Internet exploration, you might find mentioned plenty of types of sugar. But what do they do and what are they best suited for? Let’s find out right now, in time for making delicious desserts for your winter break.

We all know that sugar is bad, am I right? Well, even though we are informed and aware of this, sometimes we still have to use it, because we love desserts and other dishes and seriously, I don’t want to live my life without having dessert. Hashtag priorities.

If we are to at least use sugar in our desserts (and some other dishes, like caramelizing onions, perhaps?), we should at least know how to work with it. That’s why it’s a good idea to find out more about types of sugar. No, they’re not really interchangeable.

The role of sugar in baking

So what does sugar do in baking other than making things sweet? A lot of things, actually. When added to wheat flour, it slows down the formation of gluten, which makes the texture of baked goods finer and softer. It also attracts and retains moisture in your dishes when used. That means they stay fresh for longer because sugar slows down the drying out process. Oh, and you know how pastry is supposed to be a nice golden brown? That happens thanks to sugar as well, because it caramelizes when heat is applied, and it lends that color to the baked good. And when it comes to using yeast as a rising agent, the organisms in yeast like to gorge on the sugar to help the baked goods rise.

5 types of sugar to learn about

1. White granulated sugar
This is the most common type of sugar that works for almost any dish you might want to make. It is either made from beets or sugar cane. You can use it for marinades, dry rubs, salad dressing, and so many more. White granulated sugar is 99.95 percent sucrose. It doesn’t really go bad. Ever. And that is good news for post-apocalyptic bakers, I think?

2. Caster sugar
Also known as baker’s sugar, caster sugar is pretty much the same as white granulated sugar, with one fundamental difference: it has been ground for a finer texture. There are multiple sizes of sugar crystals and there can be superfine and ultrafine types of sugar. What do they do though? These sugars dissolve faster and give a more delicate texture to the baked goods.

3. Confectioner’s sugar
Also known as powdered sugar, this is the most finely ground type of sugar. It dissolves very easily, and it’s used in making candy, frostings, and icings. You can also use it to decorate the tops of desserts with a fine mist of sugary goodness. 95 to 97 percent of it is sucrose, the rest being cornstarch, added it to keep it from forming clumps. You can make your own powdered sugar by grinding it finely.

4. Brown sugar
Brown sugar is a version of ordinary cane sugar, only less refined. That means that it contains an amount of molasses, but also caramel. When you use this in recipes, you should measure it by packing it tightly into the measuring cup. This happens because it has a bit of a wet consistency. And it can contain a lot of air. When it combines with baking soda, it will activate it, so keep that in mind. But also, don’t forget that brown sugar gives a darker shade to your baked goods. Be mindful of what you’re making.

5. Raw granulated sugar
Raw sugars are brown sugars, but they are dry. They’re typically used to sweeten your morning coffee or your tea. They’re don’t work as great in baking. But their coarser texture means you can decorate your baked goods with them. It will give them a great ‘crunch’ factor. They contain less molasses than normal brown sugar, but they have been refined less than the white granulated sugar. If health is your concern when it comes to sweeteners, keep that in mind.

Source:  foodbeast.com