Archive for the ‘Ingredients’ Category

Bakery Ingredient Market: Evolving Technology, Trends and Industry Analysis 2020

March 17th, 2018

Food ingredients used in bakery industry are known as bakery ingredients. Some of the most commonly found bakery ingredients include, baking powder, flour, butter, baking soda, eggs, honey, yeasts, fruits, nuts, and additional flavors and flavors enhancers and color additives. The purpose of these ingredients includes performing emulsification, protein strengthening and aeration and maintaining freshness in baked food.

Baked products come in a wide variety, and the consumption trends differ inherently to different eating habits and taste from region to region. Some of the most common bakery products include biscuits, breads, cakes, cookies, pastries, torts, pies, chalets and donuts.

Bakery ingredients are broadly categories in five different product segments namely fortification agents, emulsifiers, bases and mixes, functional blends and others. Emulsifier gained the highest market share in 2013. It is closely followed by bases and mixes.

Rising economic, growing standards of living, increasing westernized lifestyles and lack of time to prepare complicated home cooked meals or breakfast in developing countries of Asia Pacific region are driving the demand for baked food.

Time poor consumers of Europe and North America work in hectic schedules and hence they prefer pleasing and versatile snacks such as pocket sandwiches and wraps over leisurely and time consuming food items. Further with increasing population of working women the baked food is becoming more a part of conventional diet and popular alternative to homemade food.

Development of new packaging materials to meet the requirement from changing lifestyles of consumers is providing new growth opportunities for the bakery product market. Advancement in packaging and ongoing product diversification in baked food is expected to promote demand for bakery ingredient in upcoming years.

With long standing culture of bakery and baked food, Europe is the largest regional market for bakery ingredient followed by North America and Asia Pacific. Latin America is one of the biggest markets of bakery ingredient in rest of the world (RoW) region. Asia Pacific region is showing the most promising market for bakery ingredients in recent years. With rising population and improving purchasing power of consumers in developing countries such as China and India, Asia Pacific is expected to witness double digit growth in upcoming years.

The bakery ingredient market in North America and Europe is relatively matured, and future growth is expected primarily from the rising markets of Asia Pacific, Latin America, and the Middle East. Growing economy, rising disposable incomes, improving living standards, rising employment rates, and changing lifestyles resulting from westernization are driving the demand of bakery products and hence bakery ingredient in these markets.

The major companies operating in global bakery ingredients market include, Taura, AAK UK, British Bakels Ltd, CSM, Dawn Foods Ltd, Associated British Foods plc, crust ‘n’ crumb food ingredients pvt. Ltd.,Caravan Ingredients, Empire Baking Company and Muntons plc.



Bakery, Ingredients , ,

Food ingredient solutions provider Tate & Lyle expands its application centre in Singapore

March 17th, 2018

In line with the trend of Singapore’s transformation into leading-edge hub for food and beverage formulation in Asia-Pacific region, the leading food ingredient solutions provider Tate & Lyle has upgraded and doubled the size of its application centre in Singapore fulfilling the industry requirement for making food and beverages with lower sugar, fat and calories, and improve the taste.

World over, the cut down on sugar is becoming a norm, so the food industry is bringing down the sugar content in sugar-rich products while maintaining the taste and flavour. This requires a lot of research and testing with food ingredients. Tate & Lyle with its food scientists collaborate with food and beverage partners to develop great tasting products that meet consumers’ needs. Tate & Lyle’ state-of-the-art laboratory supports pilot-scale capabilities in beverage, dairy, bakery, sauce and dressing processing .

The new centre is enhanced with analytical capabilities by bringing together the multi-disciplinary expertise to drive successful food formulation from the ingredients and recipe, to the application, to the sensory experience. The application and technical service teams at the Centre also provide the technical capability, recipe knowledge and optimisation expertise needed for a manufacturers to overcome processing and scale-up challenges.

Harry Boot, General Manager and Senior Vice President, Tate & Lyle Asia Pacific, said: “Manufacturers are increasingly looking to agile and expert partners like Tate & Lyle to help them meet growing consumer demand for great tasting food and beverages that support balanced diets and lifestyles.

“Our Singapore application centre brings together Tate & Lyle’s cutting-edge science, market leading ingredients and product development capabilities, offering a formulation “one-stop-shop” for manufacturers across the region.”

Tate & Lyle’s Singapore application centre is also the company’s Asia-Pacific Headquarters and is supported by a network of applications laboratories, sales and technical service resources in Australia, China, India, Indonesia, Japan, New Zealand, Philippines, South Korea, Taiwan, Thailand, and Vietnam.

Source: Asia Food Journal



DuPont debuts new enzyme strengthening solution for bakery

March 17th, 2018

DuPont Nutrition & Health has announced the development of the POWERBake 6000 product range, based on a unique new enzyme that acts as a strengthening solution, adding tolerance and consistency in bread and buns.

The new product range is making its debut at the ASB Baking Tech 2018 convention in Chicago.
The POWERBake 6000 offering is developed to enhance dough strength, but its unique quality is the versatility. Used in combination with other enzymes and ingredients, the range of strengthener products can provide food manufacturers with a variety of new options and capabilities in the development of their baked goods. Those unique combinations also can help with reformulation challenges.
“The versatility of the POWERBake 6000 range can help food manufacturers address many of the issues they are facing in the development of their baked goods,” says David Guilfoyle, Group Manager, Bakery, Fats and Oils. “Combined with the knowledge and capabilities of our applications team, this strengthener can deliver unique solutions and a host of new options for bakery products.”
Guilfoyle told FoodIngredientsFirst: “Presently, we have seen great results in bread, buns, and rolls, in both whole wheat and white patent flour applications. We are currently working on extending our testing to include use in pizza dough, bagels, and English muffins. We anticipate the enzyme solutions will work well in many different applications and we routinely take into consideration the different formulations impact on what solutions is needed. For example, in higher fat baked goods we aim to limit the impact on the rancidity/oxidation flavors over the product’s shelf life when using a solution from the POWERBake 6000 range.”
“We expect the response to this range will be very positive.  The new POWERBake 6000 range addresses a key industry need and helps the baker reformulate their product with a strong solution. The POWERBake 6000 range is an industry proven robust strengthener, and when paired with the POWERBake 7000 range of oxidation systems, the bakery products have incredible oven spring, and very good crumb strength and crumb whitening,” he explains.
The POWERBake 6000 product range boasts many other capabilities, including:
  • Enhancing the emulsification process;
  • Creating a synergistic dough strengthening effect;
  • Improving tolerance to processing variations and raw materials;
  • Increasing the volume of the final product; and
  • Improving crumb structure and whiteness.



Ingredients ,

Sugar reduction tops reformulation agenda as UK sugar tax beckons

March 10th, 2018

In recent years, a trend for healthier lifestyles has emerged and consumers have become increasingly aware of the ingredients in their food and drinks. As EU sugar consumption figures reach nearly 32kg per person per year, sugar reduction has become the health trend under the spotlight. In fact, one month from today (April 6, 2018), the much-debated sugar tax will come into effect in the UK.

Public Health England and the Department of Health and Social Care (DHSC) have unveiled a new plan to help people cut excessive calories from their diets, as part of the government’s strategy to curb childhood and adult obesity. The health bodies are challenging the food industry to reduce calories in products consumed by families by 20 percent by 2024. You can read the full article about the plans on our sister website NutritionInsight today.
From April 6, 2018, a sugar tax will come into effect in the UK, with essentially two bands of products.
These are:
• A lower rate of 18 pence per liter for drinks with a total sugar content between 5-8g per 100ml.
• A higher rate of 24 pence per liter for drinks with total sugar more than 8g per 100ml.
Drinks with a sugar content lower than 5g per 100ml will not be subject to the levy.
The UK is not alone in taking this taxing route and Ireland will also introduce a similar scheme this April. Since 2010, various strategies have been employed around the world, with some success reported in Mexico, but other countries such as Denmark and Finland stopping it.
There is increasing pressure on manufacturers and brand owners from consumers and legislators to reduce the levels of sugar in all products, particularly soft drinks. However, while consumers want healthier foods with reduced sugar, they are unwilling to compromise on taste.
New consumer research from Kerry has indicated:
•    One in three European consumers are drinking less soft drinks than a year ago.
•    52 percent of consumers buy less soft drinks, because of their high sugar content.
•    60 percent of consumers are looking for more low-sugar drinks.
•    Not all consumers are satisfied with the existing offers, 30 percent associate “healthier drinks” with poorer taste.
While the beverage industry has responded to this demand by producing drinks with low and 0 percent sugar, research shows that 63 percent of consumers are worried about their health implications, with over half saying that they don’t like their taste.
Interestingly, a recent poll conducted in a live webinar hosted by FoodIngredientsFirst and presented by Kerry yesterday finds that 64 percent of the industry believes that reducing sugar in Sweet Confectionery & Bakery will be most challenging, despite ingredient innovation thriving in this area. This application area was followed by Beverages on 20 percent.
“The soft drinks market looks set for growth in 2018 and beyond, development and innovation will be driven by consumers’ changing flavor preferences, the trend to consume less alcohol and the introduction of a ‘sugar tax’ in many European markets,” John Kelly, Senior Marketing Manager, Beverage at Kerry Taste & Nutrition tells The World of Food Ingredients in an interview to appear in the March 2018 issue. “The introduction of the sugar tax across many European markets is having a significant effect on the soft drinks industry/ significant impact on soft – drink manufacturers. We have been working with customers over the past 18 months to accelerate the ‘better for you’ trend, which is dominating right now.”
Kelly stresses that sugar taxes are now a reality and the industry must respond by meeting consumer demand from both a price and a taste perspective while reducing sugar content. “Traditionally, high-intensity sweeteners have been used to reduce sugar, but many of these are now on consumer ‘no-no’ lists and have been red flagged by consumer advocates and bloggers. In addition to consumer perception, while returning perceived sweetness, they cannot deliver the lost functionality, taste and mouthfeel of sugar,” he notes. “This provides an opportunity for innovative food and beverage companies. How do we help our customers reduce sugar content, without sacrificing function or taste?”
“At Kerry, to address this issue, we have created a new product called TasteSense Sweet. The solution can not only reduce sugar content by up to 30 percent but can also build back the sweetness that is lost, when sugar is reduced, allowing consumers to enjoy the taste and mouthfeel that sugar delivers, without the negative labeling impact,” Kelly explains.

Further information about Kerry’s sugar reduction solutions can be found here.

Dean Francis, Chief Executive Officer of sweetener supplier Sweet Green Fields Co., Ltd. notes that everyone in the beverage business knows how the two trends of sugar reduction and clean label are changing the soft drink landscape. But not all people understand how the interactions between these two trends are impacting the industry.

“Direction from consumers and the legislative bodies make high level added sugars the top ‘public enemy.’ Non-nutritive sweeteners could be the cure for lowering the calories in soft drinks, but the sales of the two biggest diet cola have registered an over 5 percent decline in 2015. More and more consumers are putting artificial sweeteners in the list of ingredients to avoid. The top ten 2018 trends released by Innova Insights show, ‘Mindful choices’ and ‘Lighter enjoyment’ are playing a greater role in today’s soft drink space. No/low-cal, but naturally sweetened drinks will continue to be a rising category,” Francis says.

Sweet Green Fields partnering with Tate & Lyle offers a comprehensive range of stevia sweeteners that are extracted from the stevia leaf. Zero calorie and natural sourced makes stevia one of the most applied sweeteners in new beverage products launched globally because stevia addresses to both sugar reduction and clean label demands. SGF’s stevia products – Intesse and Optimizer Stevia – solve stevia’s intrinsic challenges: taste and cost. Respectively for high and medium sugar reduction, these two proprietary products lines deliver sweetness without bitterness or unpleasant aftertaste. The Optimizer Stevia portfolio reflects our commitment to lowering cost-in-use and helps clients save 20-30 percent of related costs when compared to regular high purity stevia sweetener RA97.

“The spreading sugar taxes and levies are a very strong force driving the global beverage manufacturers to reformulate their products with less added sugar. During the last two years, since UK tax proposals were published in March 2016, the sales of the market-leading soft drinks experienced more or less drops,” says Francis.
“We believe there will be more and deeper sugar reduction need when the sugar tax come into effect in April 2018. Beverage manufacturers have been working hard on identifying sugar alternatives that could help them formulate successful products with great taste and lower cost. Sweet Green Fields with Tate & Lyle have been proactively working with drink manufacturers on innovative stevia sweetening solutions, such as Intesse and Optimizer Stevia, in the efforts to transform the legislative pressure into a healthy positioning for the drinks,” he notes.
James Blunt, Senior Vice President and Interim General Manager, Stevia at Tate & Lyle says: “With the soft drinks levies being introduced in the UK, Ireland other European countries and the health and wellness trend continuing to affect purchasing decisions, sugar reduction in beverages will remain a key trend as we look into 2018 and beyond. Manufacturers will continue to manage their formulation challenges as they balance consumers’ demand for low sugar beverages that don’t compromise on taste.”
“Because high-potency sweeteners are significantly sweeter than sucrose, they are used at very low levels in formulations and only provide sweetness without the other functional attributes of sucrose. Manufacturers looking to effectively reduce sugar and calories in their formulations use other ingredients alongside the high-potency sweeteners to deliver the bulk and mouthfeel that sugar provides,” says Blunt.
“In beverages, for example, achieving the appropriate sweetness intensity and mouthfeel in low-/no-sugar beverages can be tricky. Ingredients like soluble fibers are also increasingly used to build back mouthfeel and body to a beverage, which is often missing from reduced sugar drinks. As a result, we’ve seen a growing interest among manufacturers seeking to incorporate fibers in drinks, both to reduce sugar but also respond to the trend for functional ingredients in beverages,” he concludes.
These three and many more interviews with suppliers regarding soft drinks trends and the effects of the sugar tax in the UK will appear in the March 2018 issue of The World of Food Ingredients.

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EU Bans Use of Artificial Sweeteners in Dietetic Bakery Products

February 24th, 2018
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As a result of the EU’s new rules on dietetic foods, applicable since July 2016, a whole range of products carrying dietetic suitability statements needed to be re-labeled and/or reformulated. In addition, Commission Regulation 2018/97, published on January 23, 2018, bans the use of artificial sweeteners in fine bakery products aimed at people with special dietary needs. It is applied starting February 13, 2018 but products already on the market can be sold until stocks are exhausted.

This came as a result of the EU’s new rules on dietetic foods, applicable since July 2016 and, in addition, Commission Regulation 2018/97, published on January 23, 2018, bans the use of artificial sweeteners in fine bakery products aimed at people with special dietary needs.

It becomes applicable on February 13, 2018 but products already on the market can be sold until stocks are exhausted.

Commission Regulation 2018/97 removes the category “fine bakery products for special nutritional uses” from the food additives regulation, which means that the following sweeteners may no longer be used in bakery products in the EU:

– E 950 Acesulfame K

– E 951 Aspartame

– E 952 Cyclamic acid and its Na and Ca salts

– E 954 Saccharin and its Na, K and Ca salts

– E 955 Sucralose

– E 959 Neohesperidine DC

– E 961 Neotame – E 962 Salt of aspartame-acesulfame

– E 969 Advantame

The EU’s Food for Specific Groups (FSG) regulation 609/2013, adopted in 2013, became applicable in July 2016. It abolished the concept of “dietetic food” by repealing Directive 2009/39, which set out general rules for “food for particular nutritional uses.” In addition, Regulation 2018/97 removes dietetic fine bakery wares from the additives regulation.

The scope of the FSG regulation 609/2013 is limited to infant and follow-on formula, processed cereal-based and other baby food, food for special medical purposes and total diet replacement for weight control. Products no longer falling within the scope of this regulation, such as dietetic fine bakery products, are regarded as regular food and must comply with existing EU legislation on labeling and nutrition and health claims.

Products Affected a Commission report on foods for diabetics, published in 2008, concluded that there are no scientific grounds for developing specific compositional requirements for this category of foods because diabetics can choose a healthy diet from normal foods. This means that food for diabetics are excluded from the scope of the FSG regulation 609/2013.

By removing the category “fine bakery goods for special nutritional uses” from the additives regulation, the use of the aforementioned artificial sweeteners is no longer allowed in any “fine bakery products” including low-calorie and reduced-sugar bakery products. Bakery products with “energy-reduced” or “with no added sugars” claims, must comply with the criteria set out in the EU’s Nutrition and Health Claims regulation 1924/2006.

The new Regulation foresaw that two reports should be prepared by the Commission in order to analyze the need to establish special rules for: young-child formula (the so called “growing-up milks”) and food intended for sportspeople.



Bakery, Food Safety, Ingredients ,

Government pressure steers reformulation

February 24th, 2018
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Salt, sugar and fat long remain to be the perennial villains in the food industry with many food manufacturers and companies looking for healthier ways to reformulate products. Salt is often associated with health conditions, excessive consumption of salt is known to affect heart health and blood pressure, and more recent studies have confirmed that a high-salt diet reduces resting blood flow to the brain and may cause dementia. On the opposite end of the spectrum, the essential minerals in salt can act as important electrolytes in the body. They help with fluid balance, nerve transmission and muscle function. There are often conflicting messages that leaves many consumers questioning: “How much is too much?” and “Should I be concerned about salt consumption?” FoodIngredientsFirst takes a close look at what is happening in the industry.

In the UK, the Food Standards Agency introduced a traffic light system to help consumers eat more healthily and highlight the amount of salt, sugar and saturated fats on packaged foods, which can be a good indicator of how healthy a packaged product actually is. More often than not, seemingly “healthy” food is laden with salt, sugar and saturated fats, that otherwise, UK consumers would not be aware of.
A diet high in sodium and low in potassium raises blood pressure and increases the risk of heart disease and stroke. According to the World Health Organization (WHO), 2.5 million deaths could be prevented each year if the global sodium consumption would be reduced to the recommended value maximum of 2g per day which corresponds to 5g of salt per day.
Within food, salt can be an important ingredient for shelf life, stabilization, and more importantly, taste. Pre-packaged goods fit in line with many of today’s consumers, who commute daily for work and have very busy hectic lives. Convenience food options are often the “go-to” for quick lunches and easy dinners, but there are categories in which sodium is used to a high level, in breakfast cereals and bakery items.
80 percent of the sodium we eat is in the food we buy, according to Marie Tolkemit, Junior Product Manager of Specialties at Jungbunzlaur. “Looking into statistics it is easy to see that the most sodium we eat comes from processed foods, bakery and meat. So within these categories is the most potential to reduce sodium,” she tells FoodIngredientsFirst.
“We do see a growing governmental pressure to reduce sodium in various countries (e.g. US, Chile, Israel, South Africa, UK) around the globe. In these countries, the governments have already set targets to reduce the sodium intake within their population and the food industry has to follow these targets, in consequence, the awareness to reduce sodium in rising within the population,” she explains.
Next, to these governmental targets, some companies like Nestlé and Mondel?z have set their own sodium targets they want to reach within the next years, which they actively communicate to their customers.
“If we look at consumer surveys we can see that low sodium products are after Low sugar and GMO-free the top 3 requested products,” Tolkemit adds.
“If we look at the claims at newly launched products, we find that most of the low sodium products, entering the market are not actively promoted as being lower in sodium. So the industry might fear that the customers think that a product which has lower sodium content is less tasty,” she claims.
Also speaking with FoodIngredientsFirst, Christiane Lippert, Head of Marketing at Lycored said: “Governments and health bodies across the world have prioritized sodium reduction and consumers are responding – more than six in ten Americans have now cut back on foods higher in salt. The pressure to reduce sodium is often seen as a challenge, but it’s a big opportunity to add qualities that appeal to consumers – in particular, improved taste and umami impact.”
“Cardiovascular disease now accounts for around three in ten deaths worldwide – more than any other illness. Given the link between excessive sodium intake and heart disease, sodium reduction isn’t going to fall off the agenda any time soon,” she explains.
“Salt and sugar are similar in that they’re both necessary for moderation, but dangerous in excess. Average salt intake worldwide is 9-12 grams per day, which is double the recommended maximum level,” Lippert reveals.
David Hart, Business Unit Director for Salt of The Earth also states that food containing less sodium is unambiguously healthier and helps people reach the WHO recommended intake of 5 grams of salt per day. And according to Hart, it is mostly Western countries that have average consumption levels of almost twice the WHO recommendations.
“As long as sodium/salt consumption is significantly above the WHO recommended intake of 5 grams of salt per day, sodium reduction will be a focus,” he notes. “More than 75 countries have national programs for salt/sodium reduction, and these efforts range from consumer education to maximum sodium limits in food, front-of-package labeling and even tax on high-salt foods. These programs are a catalyst for the industry to find solutions for lower salt products.”

Health, Ingredients

Are probiotics the next protein?

February 3rd, 2018
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As consumers search for new ways to manage their health, probiotics may be the next source they turn to. According to “The Gut Health Mega-Trend” report by Schieber Research, phrases like “best foods for gut health” have seen a 350% increase in Google searches over the past five years while “best foods for inflammation” has seen a 250% increase.

“The rapid growth of the global probiotics market is due to increased interest in functional foods as well as rising incidence of digestive and gastrointestinal disorders,” said Rosanna Pecere, executive director, International Probiotics Association Europe. “Consumers are becoming more aware that a well-balanced microbiota is essential for the normal functioning of the body, and they’re looking for ways to ensure that the correct balance is maintained.”

A recent survey of 220 nutraceutical industry professionals by the organizers of Vita Foods Europe revealed that food companies and ingredient developers are listening to this growing demand. When asked to choose the three most important health benefit areas for their companies, nearly 23% of respondents named digestive health, with the same number identifying general wellbeing and healthy ageing. This was the first time that digestive health has been a top concern for the industry in the three times that the poll has been conducted.

“Growth in the functional food and beverage market has also been driven by consumer interest in healthy living,” said Yiannis Kourkoutas, Ph.D., Department of Molecular Biology and Genetics at Democritus University of Thrace. “This is particularly true among younger demographics, but population ageing has also been conducive to sector expansion.”

Dr. Kourkoutas noted that large-scale research efforts have found that the composition of gut microbiota is associated with a growing number of health problems besides local gastro-intestinal disorders, which include neurological, respiratory and cardiovascular illnesses.

As more research supporting probiotic claims emerges, bakers and snack makers have begun tapping into this growing health trend.

“We’re seeing innovation in snacking with added probiotics like never before,” said Elizabeth Moskow, culinary director at Sterling-Rice Group. “With the invention of shelf-stable and heat-resistant, lab-created probiotics — we’re seeing snacks from popcorn to kale chips coming out with added benefits.”

Living Intentions is an early adopter of the trend and offers a line of popcorn that contains 2 billion colony-forming units of probiotic cultures. The snack is available in four varieties: Tandoori Turmeric, Salsa Verde, Cinnamon Twist and Berry Smoothie.

For consumers looking for a nutrient-dense breakfast, flapJacked delivers a line of probiotic muffins with 20 grams of protein. The company’s Mighty Muffins use GanedenBC30 to impart digestive benefits and offer a convenient way for on-the-go consumers to enjoy a healthy snack.

Bakeries such as ShaSha Co. also have launched probiotic products. The company offers four flavors of organic cookies, which include lemon ginger, cocoa and ginger snaps. The baked foods are made with whole grain flour and contain both prebiotics and probiotics.

While adding popular nutrients such as protein and fiber to products has become a prevalent default, opportunities abound when it comes to developing snacking items with probiotics.



Health, Ingredients ,

Dunkin’ Donuts says goodbye to artificial dyes in its doughnuts

January 27th, 2018
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The fluorescent colors of Dunkin’ Donuts’ iconic sweets are taking on a new recipe. The company announced on Thursday that it is removing all artificial dyes from its doughnuts.

In an announcement in March, the company said it was planning to eliminate all artificial coloring by the end of 2018. Instead, it decided to take on this challenge as a New Year’s resolution, and has already cut out the dyes from all doughnuts at its locations in the United States, and also from Dunkin’ Donuts sold at other restaurants and stores nationwide.
By the end of 2018, the company says the cleaner ingredients should go across everything on the menu, including frozen beverages like the Coolatta.
“This is all part of a larger initiative to offer our guests simpler ingredients and cleaner menu labels,” said Ron Golden, manager of doughnut excellence, in a news release.
Dunkin’ Donuts is not the first company to make the decision to remove dyes from its ingredient list.
In 2015 Nestle decided it would take out artificial coloring from 250 chocolate products, including Butterfinger and Baby Ruth candy bars.
In the same year, the maker of Lucky Charms and many other products, General Mills, followed suit. General Mills said that its research from 2015 showed that 49% of households were trying to remove artificial ingredients from the foods they buy.
Some studies in animals have indicated that food dyes can lead to organ damage, cancer, birth defects, and allergic reactions. In humans, studies have linked food dyes to hyperactivity and other behavioral problems in children.
The FDA allows companies to use artificial food dyes if manufacturers meet safety requirements. The issue that some nutritionists have with dyes is that they are strictly for cosmetic purposes.
Source: CNN

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Using Yeast for Gluten-free Bread

January 27th, 2018
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The texture and flavor of standard bread is the target of gluten-avoiders. Obtaining these taste and texture is as essential for free-from products as it is for any other type of bread.  To achieve this, using yeast is necessary.

Yeasts are single-celled fungi that convert carbohydrates into carbon dioxide and alcohols during fermentation, the process that transforms dough. These microorganisms allow dough to grow and form the bubbles that will give the finished product its airy texture.

For thousands of years, yeasts have been used in baking and producing alcoholic beverages like beer and wine, as consumers love the taste specific to fermented products in baked goods.

Specialists from Lallemand Inc. explained that all types of baker’s yeast can be used for gluten-free products as in standard bread – fresh cream yeast, fresh compressed yeast or instant dried yeast. All of these yeasts have specific properties and the manufacturer has to choose the best match to for its baking requirements. For example, dried yeast needs a hydration step before it can be used in dough preparation. “As with all bakery products, the amount of yeast used is determined by the dough recipe and the process used. However, in free-from products, the quantity of yeast is usually greater than that necessary for standard bread products”, according to Mike Chell from Lalemand.

What does yeast do?

During the fermentation process, yeast eats sugar (carbohydrate) to produce carbon dioxide gas, fermentation and flavor components. Yeast may produce many secondary metabolites such as ketones, higher alcohols, organic acids, aldehydes and esters. Some of these, alcohols for example, escape during baking.

These stages apply to gluten-free products: the yeast still requires a carbohydrate source, which is obtained from glucose/dextrose or sugar. Producers have refined manufacturing methods, but all of these will include a proofing stage for the yeast to become active.

More than yeast

Production processes differ for the two end product categories of standard bread and gluten-free bread. Starches or flours transform into gelatin during baking to provide bread structure and texture. However, the basic components of gluten-free bread recipes are a gluten-free starch source, like tapioca, potato, rice or maize. In this case, stabilizing and gelling agents can be used as alternatives to balance the lack of gluten. Hydrocolloids such as xanthan gum, guar gum, HPMC (hydroxypropyl methylcellulose, a natural multifunctional carbohydrate polymer used as gelling agent), cellulose and egg albumen can all be used as stabilizing agents. In this case, hydrocolloids will provide the viscoelastic and gas-retaining properties found in wheat flour dough and functional proteins such as egg albumin will contribute to stabilizing the structure.

Aside from these ingredients, producing the perfect bread always starts with good flour and yeast.

Source: World Bakers


Bakery, Ingredients ,

EFSA Panel reports re-evaluation of emulsifier E471 as food additive

January 13th, 2018
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During the last days, the recent ”Re-evaluation of mono- and diglycerides of fatty acids (E471) as food additives” conducted by an EFSA panel has attracted attention also in food magazines and websites. Previously on this blog, the US FDA evaluation of various emulsifiers was discussed and in that context it was mentioned that other studies are pending.

Now, the European Food Safety Authority (EFSA) Panel on Food Additives and Nutrient Sources added to Food (ANS) has provided a scientific opinion re-evaluating the safety of mono- and di-glycerides of fatty acids (E 471). It is concluded that “no evidence for adverse effects was reported in short-term, subchronic studies, chronic, reproductive and developmental toxicity studies. Neither carcinogenic potential nor a promotion effect in initiation/promotion was reported. The available studies did not raise any concern with regard to genotoxicity.”

Moreover, the panel found that there is “no need for a numerical acceptable daily intake (ADI) and that the food additive mono- and di-glycerides of fatty acids (E 471) was of no safety concern at the reported uses and use levels.”

However, the panel does point to the need for modifying some of the current EU specifications for E471. Here, it is specifically proposed to lower the acceptable level of toxic elements such as arsenic, cadmium and lead. Also, the specification should be revised to further secure that E471 is not contaminated during production with any of the trace impurities that can be found in the raw materials or with any processing aids such as for instance solvents. The panel also call for more data to “decrease the uncertainty about the occurrence of compounds of toxicological concern”, i.e. 3-MCPD and glycidyl esters. Finally, the panel proposes to lower the limits for trans fatty acids and for erucic acid since these can be constituents of the oils used in manufacturing E471.

Clearly, there will constantly be new, scientific studies helping us to better understand where improvements are needed. This is the only way to make sure that food ingredients are not only safe – but most importantly, constantly getting safer.



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