FDA petitioned to increase allowed level of vitamin D in yeast-raised baked foods

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vitamin d

A petition to amend US food additive regulations by increasing the safe limit of vitamin D in yeast-raised baked foods was reported by the Food and Drug Administration in The Federal Register of 17 December. Lallemand, Inc., Montreal, QB, filed the application “on behalf of the US baking industry” to raise the safe limit to 400 IU of vitamin D per 100 g of yeast-raised baked foods. The petition’s full text is available at www.lallemand.com/VitaminD/petition.pdf.

The petition addresses the fact that consumption of vitamin D by many consumers is below Adequate Intake (AI). It goes on to request the safe use of vitamin D2 yeast for baked foods be set at levels higher than the current 90 IU vitamin D per 100 g food.

“Upon approval by FDA, bakers will have the opportunity to achieve the levels of vitamin D necessary to make ‘excellent’ or ‘good’ source claims, giving them one more tool at their disposal to reinforce the contribution bread can make to a healthy diet,” said Gary Edwards, president of Lallemand/American Yeast.

Lee Sanders, senior vice-president, government relations and public affairs, American Bakers Association, noted support from ABA and thorough discussion of the topic within its Food Technical Regulatory Affairs Committee (FTRAC) prior to submission. “This will be good for the American public and for the baking industry,” she said. “While Lallemand was the sole petitioner, the idea is grounded in science as well as studies that indicate average consumers do not consume sufficient quantities of vitamin D in their diets.”

Scientists urge the availability of more food sources of vitamin D, according to Lallemand. The US Department of Agriculture stated that approximately 69% of the population is not meeting their AI for vitamin D. “Considering the widespread deficiency and that vitamin D plays a critical role in bone health, as well as new information indicating that it could potentially play a significant role in strengthening the body’s defenses against chronic and immune diseases, one can realize the importance of improving the vitamin D content of the food supply so that the status of vitamin D improves,” said Wendy Dahl, PhD, assistant professor of nutrition at University of Florida, Gainesville.

Based on consumer surveys made by Angus Reid and TNS Global, milk is perceived to be the most important dietary source of vitamin D. “While fortified milk has been recognized as an important source of vitamin D, there are many in the population who choose not to consume this food,” said Dr. Dahl. “Thus, non-milk drinkers are placed at an increased risk for deficiency. Were there more foods containing vitamin D, especially foods that are consumed by persons of different ages and different ethnicities such as baked foods, this would go a long way to improve vitamin D intakes.”

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Europain 2010 and Intersuc 2010

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Logo-Europain-2010Now held every two years, Europain, the international bakery and confectionery exhibition, will take place 6 to 10 March, 2010, in Paris, France. The show will be held at the Paris Nord Villepinte Exhibition Center in conjunction with the Intersuc exhibition (Sugar and Chocolate or Sucre et Chocolat) making the event an International Bakery, Pastry, Ice Cream, Chocolate & Confectionery Exhibition.

The 2008 show featured 80,000-sq-m (861,000-sq-ft) of exhibition space. More than 86,000 visitors from 133 countries attended the show, and 642 companies exhibited during the 5-day event. Organizers expect similar attendance at the 2010 show.

Exhibitors are arranged by sector throughout the four halls of the exhibition center. The sectors include traditional bakery, industrial bakery, pastry, Intersuc (sugar and chocolate), ice cream, La Rue des Escoles (featuring 25 training centers) and the shop. The show floor will be open from 0930 to 1830 (9:30 a.m. to 6:30 p.m.) each day.

An additional area of the exhibition floor space is reserved for the display of the Europain and Intersuc Innovation Award winners. These awards will honor the most innovative products and materials that fulfill at least one of the following criteria:

• Innovative nature.

• Originality favoring professional creativity.

• Technical performance relating to time savings for staff, better productivity and/or better safety.

• Compliance with demands of sustainable development.

The bakery sector of the trade fair will introduce a new competition at the 2010 event — Masters de la Boulangerie (Bakery Masters). Twenty-four entrants from 17 countries will compete in the Bread, Viennoiserie and Artistic Creation cateogories (8 individuals in each category). Following the competition, three world bakery champions will be recognized.

The show will also feature the Mondial des Arts Sucres (International Confectionery Arts Competition), in addition to the Coup de France des Escoles (French Schools Cup), which is designed to encourage young professionals in the bakery and patisserie fields.

For more information about exhibiting at or attending the 2010 Europain and Intersuc show, go to the show’s Web site at www.europain.com, call (+33) 0 1 40 16 44 48 or e-mail infos@europain.com

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Cadbury: likely to have a positive future under Kraft

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cadburyBritish confectioner Cadbury is likely to have a positive future under Kraft, according to a UK member of parliament.

In comments made to the Birmingham Post, Ken Clarke, the shadow business secretary, said that Kraft’s eagerness to secure a deal with the company meant the firm was “optimistic about the future of Cadbury”.

Kraft sold its American frozen pizza business to Nestle earlier in the month in order to improve its offer for Cadbury, kraft_llogowhich stands at over £11 billion. The current offer is thought to be worth around 850p per share.

Mr Clarke told the newspaper that if the deal goes through the UK government will then focus on saving jobs and the Cadbury factory at Bourneville, near Birmingham.

He said: “There comes a point when there is no point in reminiscing about the Quaker foundations of Cadbury, nor even getting too worked up about whether they should have been sold or not.”

One major shareholder of Cadbury Legal and General has already criticised the decision of Cadbury’s management to recommend the Kraft offer stating that it “fails to fully reflect the long-term value of the company.”

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Advanced Enzymes – Food enzymes

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advanced_enzymes_logoAdvanced Enzymes produces a range of enzyme products suitable for use in baking and fruit juice processing.

Enzymes are globular proteins that serve as catalysts for a range of biological and chemical reactions and have a variety of applications.

Advanced Enzymes’s baking products include the SEBake range of enzymes, which have different effects on specific baked goods and consist of SEBamyl X 50 P, SEBake GFD, SEBake HM, SEBake PR, SEBake PP, SEBake SW, SEBake SB, SEBake Cake Gel, SEBake Premix and SEBake Soft.

Its fruit juice processing enzyme solutions include Pectazyme, Starch Clear and Mashzyme.

Properties

The enzymes produced by Advanced Enzymes each have a specialist function and are safe to use.

Each product is eco-friendly and saves energy, as well as being totally biodegradable. Enzymes aid the chemical transformation process by promoting very fast reaction rates under mild conditions.

They are available in liquid or solid forms and only a small amount is needed to prompt the desired effect.

Some of the main types of reactions that enzymes are involved in include oxidoreductases, transferases, hydrolases, lyases, isomerases and ligases.

In terms of baked goods, enzymes can improve colour, texture, softness, bite and fermentation time.

For fruit juice processing, enzymes can negate some of the properties of naturally occurring pectin – which is responsible for making juice cloudy – to make drinks clearer and easier to produce, as well as improve yield.

Ingredient applications

Advanced Enzymes’s SEBake range of enzymes is specifically geared towards use in baking and baked products.

These enzymes can be used to:

* Enhance the colour of bread crusts and promote extra loaf volume

* Boost production of sweet biscuits and glucose

* Improve the quality of crackers

* Promote biscuit volume and bite

* Enhance the shelf life, colour, volume and texture of sandwich bread

* Improve sweet and milk breads, as well as eggless and egg-containing cake

In the fruit juice processing segment, Advanced Enzymes’s products help to improve the appearance and quality of fruit juice drinks.

These enzymes are mainly used in a wide range of fruit juices, especially apple juice, which can become particularly cloudy if processed using non-enzyme methods.

History

L C Rathi, the founder of Advanced Enzymes, first pioneered the production of papaya-derived vegetable enzyme Papain in 1958.

He also set up the first natural enzyme plant in India in the same year.

Since 1989, the company has produced a wide range of enzymes based on the original research by L C Rathi, including plant, vegetable, bacterial and fungal enzymes.

Company information

Advanced Enzymes was founded in 1989 as a biotechnology company.

Its manufacturing facilities are ISO 9001:2000 and WHO cGMP-certified and the firm produces more than $100 million worth of probiotics and enzymes every year.

As well as products for the baked goods and fruit juice processing sectors, Advanced Enzymes also makes solutions for animal healthcare and nutrition, brewing and distilling, environment protection, leather processing, nutraceuticals, pharmaceuticals and the processing of starch, tea and textiles.

The company sells its products in more than 30 countries around the world and has clients in over 25 different industries.

Advanced Enzymes is based in Mumbai, India and has its main manufacturing plant in Nasik. Its workforce includes chemical engineers, food technologists, microbiologists, biochemists and biotechnologists.

Its sister company, Specialty Enzymes and Biochemicals, is headquartered in California in the US.

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Nestle USA Announces Safety Enhancement For Nestle TOLL HOUSE Refrigerated Cookie Dough

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nestle-logoNestle USA’s Baking Division announced today it will begin using heat-treated flour in the manufacture of its Nestle Toll House refrigerated cookie dough. “Consistent with our quality standards for Nestle Toll House refrigerated cookie dough, this change will only further enhance the safety of our products,” said Paul Bakus, General Manager, Nestle USA Baking Group.

In June 2009, Nestle USA voluntarily recalled refrigerated cookie dough after the Food and Drug Administration (FDA) and Centers for Disease Control notified us they were conducting an investigation into reported E. coli O157:H7 illnesses that may have been related to consumption of raw cookie dough. The product was relaunched in August of 2009 following a thorough investigation at the Danville, Virginia manufacturing facility and implementation of a “best-in-class” testing protocol. The quality assurance protocol includes testing ingredients before they enter our facility, rigorous environmental sampling throughout the facility, and testing of finished product before it is shipped to customers.

On January 11, 2010 we informed the FDA that two samples of Nestle Toll House refrigerated cookie dough manufactured at our Danville, Virginia facility did not pass this rigorous protocol, and had tested positive for E. coli O157:H7. Consistent with our quality assurance protocol, the finished product involved never left our factory or entered the supply chain, and none was shipped to customers. Product currently on store shelves displaying the “New Batch” sticker is not affected, and no product is being recalled.

The process of converting to heat-treated flour will begin today, January 13 and will result in a temporary suspension of production. Production with the new ingredient will begin the week of January 25, and the product will begin to appear on grocery store shelves in early March. Consumers may notice some shortages on store shelves as we implement this change at the factory.

We have informed the FDA of our plans and will continue to cooperate with them. In addition to converting to heat-treated flour, we also plan to continue our rigorous protocol of testing ingredients and finished product. While we are pleased our quality assurance protocols are working, we are taking these steps to further ensure the quality of our products.

As an important reminder, Nestle strongly advises that cookie dough should not be eaten raw, and to bake our products before consuming. Maintaining high food quality standards and ensuring the safety of our products and consumers continues to be our highest priority.

For more information, visit www.NestleNewsroom.com

Source:Nestle Toll House

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Baking Industry Exhibition (BIE) 2010

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BIE_logoThe Baking Industry Exhibition (BIE) is working with its exhibitors and an impressive list of market leading trade bodies and associations to demonstrate the latest innovations and technologies for the bakery and snacks sectors.

BIE will continue to focus on the whole range of production environments including volume production, craft baking, packaging and bake-off. A full range of technologies for processing and packaging, as well as ingredients and materials will be demonstrated.

The new ‘Craft Baker’s Shop’ will enable new and existing exhibitors to demonstrate a host of innovative and exciting new products to help independent bakers increase their retail offering. Bakers are increasingly trying to offer customers a wider range of products to increase their footfall and average spend. The ‘Shop’ is dedicated to retail products that can be sampled and the ideas taken back try in visitors’ own outlets.

After the success of the Bakery Live in 2008, it’s back to help improve bakers’ product ranges and profitability. A fully functioning bakery will be producing exciting new products as well as old favourites. Some of the nation’s best bakery demonstrators will be using the latest machines and raw materials from Europe’s foremost ingredient and equipment suppliers.

California Raisins are back with their Future Baker of the Year competition. The Live Event will take place on each of the 4 days of the show and is open to teams of 3 people working from colleges or companies that are working towards a recognised national bakery qualification.

And a series of Master Classes from inspirational bakers in the industry will be available every day at the BIE Theatre.

Exhibiting companies already include many of the leading suppliers to the sector,these include Benier UK, DCL Yeast, Double D Engineering, Kern, PFM, Raque Food Systems, Reiser, Rondo Doge, Britvic, Reynards, Pentagram and Tom Chandley, to name a few. And the list is growing quickly.

Daren Rose-Neale show manager, William Reed Business Media, which organises the exhibition, commented: “The recent success at IBA 2009 (International Trade Fair: World Market for Baking), Anuga, the international food fair, as well as UK events demonstrates the value of exhibitions to help companies recover from recessionary influences and improve profitability. BIE is well placed to continue the upward trend and showcase the very latest technology developments and market trends.” (389)

What they said about 2008:

Valsemollen: “The quality of visitor at BIE is exactly what we are after.”

British Bakels “We had 190 leads in the first three days of BIE.”

Source: Baking Industry Exhibition

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Emulsifiers delay staling in gluten-free bread: Study

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panAccording to findings published in Food Research International, the emulsifiers cassava starch and sorghum may improve the crumb structure of the breads, leading to products with improved sensory attributes.

The study taps into the growing trend for enhanced gluten-free foods, a rapidly growing market. According to a recent report from Packaged Facts, the gluten-free market has grown at an average annual rate of 28 per cent since 2004, when it was valued at $580m, to reach $1.56bn last year. Packaged Facts estimates that sales will be worth $2.6bn by 2012.

The market researcher said it expected to see a much wider range of gluten-free products on shelves by 2012, and said that this will be driven by companies reformulating existing products for gluten-free acceptability, as well as by releasing new ones.

Scientists from the Max Rubner-Institut in Germany compared gluten-free breads formulated with various cellulose-derivatives, including the common hydrocolloids hydroxypropylmethylcellulose (HPMC), carboxymethylcellulose (CMC), and microcrystalline cellulose (MC), with gluten-free breads made with common emulsifiers, such as glycerol monostearate, sodium stearoyl-2-lactylate, and calcium stearoyl-2-lactylate.

According to their findings, all of the cellulose-containing doughs, except the one containing CMC (2.4 per cent) had reduced resistances to deformation than emulsifier-containing doughs.

Inclusion of the cellulose-containing ingredients also had no effect on the firmness of the crumbs or the staling rate, compared to control bread.

On the other hand, “all gluten-free breads treated with 2.4 per cent emulsifiers staled at a slower rate than the control,” said the researchers.

Work still needs to be done on improving the formulations, suggested the researchers, with all the doughs, except those formulated with diacetyl tartaric acid esters of mono- and diglycerides, being weak and “difficult to handle after slicing”, they said.

“Further improvement of the crumb structure of gluten-free bread prepared from pre-gelatinised cassava starch and sorghum can be achieved by optimising emulsifier concentration between 0.4 and 2.4 per cent,” said the researchers.

Coeliac disease is caused by an intolerance to gluten – the protein found in wheat, rye and barley – and currently affects an average of one in 300 people in Europe. In Germany the figure is higher at one in 200, while the UK reports a figure of one in 100.

Source: Food Research International. Volume 42, Issue 8, Pages 949-955

“Effect of cellulose-derivatives and emulsifiers on creep-recovery and crumb properties of gluten-free bread prepared from sorghum and gelatinised cassava starch”

Authors: C. Onyango, G. Unbehend, M.G. Lindhauer

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Potential of Dairy-Based Package Wraps Outlined

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film_lFood-packaging products made from dairy ingredients could provide a viable alternative to petroleum-based packaging products, according to a chapter written by Agricultural Research Service (ARS) scientist Peggy Tomasula for a new book, “Dairy-Derived Ingredients: Food and Nutraceutical Uses.”

The book was written by an international team of contributors and published by London-based Woodhead Publishing in October 2009. It serves as a guide to new developments for the dairy and nutraceutical industries, as well as researchers in those fields.

Tomasula works at the ARS Eastern Regional Research Center (ERRC) in Wyndmoor, Pa., where scientists are developing strong, biodegradable dairy-based films that are better oxygen barriers than petrochemical-based films. Tomasula leads the center’s Dairy Processing and Products Research Unit.

Most food packages are made of multilayer films that are thin, continuous sheets of synthetic polymers. But consumers and food retailers are concerned about the waste generated during the manufacture of such packaging. Many, it seems, are interested in replacing petroleum-based packaging with biobased packaging.

Tomasula’s chapter in the new book is titled “Using Dairy Ingredients to Produce Edible Films and Biodegradable Packaging Materials.” The chapter focuses on films made from dairy proteins, with an emphasis on those based on casein and whey, the major proteins found in milk. It also covers research efforts to improve the proteins’ mechanical and barrier properties so that these natural materials eventually could be used in a variety of future applications.

As a dairy ingredient, casein shows good adhesion to different substrates. But while casein is an excellent barrier to oxygen, carbon dioxide, and aromas, it is a weak barrier to moisture. Because the water-soluble nature of those proteins poses a challenge, much of the research on edible casein films to date is directed toward improving their water-vapor-barrier properties.

More information on the book can be found at www.woodheadpublishing.com. ARS is the principal intramural scientific research agency of the U.S. Department of Agriculture.

Source :  ARS

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IDFA Offers Timely HACCP Webinar Series

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HaccpWith heightened interest in food safety programs, legislators and regulators have placed the spotlight on the positive difference a robust, fully functioning Hazard Analysis and Critical Control Point (HACCP) program can make. Because a plant’s HACCP program takes constant nurturing and periodic updates to ensure product safety and quality, IDFA is offering its two-part webinar on dairy and juice HACCP on March 2 and March 4 from 1:00 to 3:00 p.m. Eastern time.

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Bakers needed for world cup bakery competition

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worldcupbakeryThe search is on to find the nation’s best bakers to represent the UK in the Louis Lesaffre Cup. The ‘world cup’ of baking pits teams of three bakers, from around 40 countries across all five continents, against each other in a series of national and international heats.

Each baker in the UK team will be required to demonstrate one of the three categories: bread-making, Viennese pastries, or an artistic piece made from dough – all of which should aim to sum up the spirit of the UK.

The heats run between 2009 and 2012, and judging for the UK team, will take place at the Baking Industry Exhibition at the NEC from 21-24 March 2010.

Lesaffre’s UK subsidiaries BFP Wholesale and DCL Yeast, along with Fermex – which distributes Lesaffre’s bread ingredients in the UK – are spearheading the search to find bakers from the UK.

“Our aim is to find the people who will make up ‘Team UK’ – seriously talented bakers who are good enough to represent the United Kingdom at the Cup’s Western European heat in Paris in May 2011, and in further rounds if successful,” said BFP Wholesale’s MD Nick Harris.

“We’ll be looking not only for superb skills and results, but a team spirit,” added Michael Abraham, DCL Yeast’s sales manager.

The UK national heat is free to enter and is open to anyone over 18 who lives in the UK and is actively involved in baking. Each entrant must choose one of the three categories only for their entry.

Entries must be submitted by email, with name, age, contact details and the category for entry, to entries@louislesaffrecupuk2010.co.uk.

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