Lallemand’s Bakery Seminar at IBA

      Comments Off on Lallemand’s Bakery Seminar at IBA

Lallemand hosted the Raising Ahead Bakery Seminar during IBA 2018 in Munich. This 90-minute session was packed with valuable information for everyone in the baking industry.

Eduard Nikel, Master Baker head of experimental bakery of AGF (Arbeitsgemeinschaft Getreideforschung e.V.), reviewed global bakery trends with a sourdough outlook. His topic covered the growth and benefits of organic foods and the prominence of superfoods in recent food launches.

Nikel went on to explain how the food industry has adapted to meet the demands of the modern on-the-go consumer. The company predicts food products with reduced sugar and the further movement towards meat reduction in the future. As consumers seek products with fewer ingredients, we will see an increase in sourdough products, prompting industrial bakeries to reconsider their offering to the market.

Professor Alain Le-Bail, Professor at ONIRIS (Nantes-Atlantic National College of Food Science, engineering and veterinary medicine) discussed baking process optimization, which he explained starts with a baking line audit. Energy, quality and productivity need to be carefully reviewed across the key processes of mixing and baking to ensure optimization.

Dr. Lin Carson, CEO of BAKERpedia passionately discussed the myths of bread in our diet. Carson took us through her 90-day journey of consuming a loaf of bread per day. This personal challenge resulted in validating some facts around bread; from our survival on bread alone to gluten intolerance. Carson also went on talk about how education and innovation are important tools in promoting and selling bread to consumers. Bread is an important staple across the world and Carson’s presentation reminded the baking industry that bread remains an integral part of a balanced diet.

Dr. Jacinthe Cote, nutritionist and product management director of Lallemand Baking ended the seminar by deconstructing the myths about baking and baker’s yeast. Cote’s presentation highlit how most health professionals recognize bread as part of a healthy diet. She delved into the multiple reasons for a decline in bread consumption across the E.U. in the last few decades. Nowadays, yeast-raised goods are exposed to attacks by many influential self-proclaimed health and wellness gurus having misconceived ideas. Cote shared the facts about baking products and baker’s yeast, in hopes of helping debunk some popular beliefs, such as bread consumption causing gluten sensitivity or obesity.

Source:  bakersjournal.com

Share

Ingredient Innovations at iba 2018

      Comments Off on Ingredient Innovations at iba 2018

iba trade fair is an opportunity for companies to bring new ingredient solutions for the bakery industry. World Bakers selected some of the updates from companies specializing in ingredients, previewing their highlights at the stands in Munich, Germany, September 15-20.

Protein Solutions from AIT Ingredients

Experts in formulating tailor-made ingredients, AIT Ingredients, a subsidiary of the Soufflet Group, provide answers for industrials bread makers and millers: correctors, improvers for anti-blistering action, product development, wide range of recipes for breads and pastries, gourmet and original desserts, crunchy seeds and décor.

– Eat Healthy PULSES: contains a blend of pulses flours (chickpeas, split peas, yellow lentils) that allow you to make a classic bread with bright crumb, ideal for everyday use.

– Eat Healthy PULSES&CO: a creative version, which contains a blend of pulses flours (chickpeas, split peas, green lentils) incorporating crunchy lentils for a touch of crunchiness and parsnip powder for an aromatic and sweet taste.

backaldrin Brings Together Power and Taste

backaldrin introduces new products set to infuse your bakery with innovative ancient grains. While power berry Aronia adds shades of purple to bread, rolls and fine baked goods, Durum brings soft, pastel yellow tones.

The aronia berry originally comes from the north-eastern United States. It was already used by native Americans and was highly regarded as a source of health and strength.

It can be used in bread and cakes creation and contains many phytochemicals and a high proportion of vitamins and minerals. Red and blue plant pigments give the berry its deep dark red color, which in turn lends bread and pastries an unusual violet color. The new clean label AroniaMix convinces with a wide variety of recipes. Application possibilities are unlimited as AroniaMix can be added to any type of bread and roll dough. The recommended dosage is 10 to 25 %, but can be adjusted as desired. AroniaMix not only provides visual appeal, but also enhances baked goods with the valuable components of the power berry.

Another new clean label mix, Durum 100 is made with aromatic durum wheat flour, which gives baked goods a very special flavor. Durum 100 is also particularly good for use in long-time dough processing. Versatile recipes allow for the easy production of sandwich bread, baguettes, ciabatta, dinner rolls and focaccia, as well as sweet yeast dough.

First Clean Label Liquid Margarine

Bunge Loders Croklaan launches Delica Pro Gold, a next-gen liquid, plant-based, clean-label margarine for artisanal and industrial bakeries. It will be featured for the first time at iba.

Delica Pro Gold is a liquid, non-hydrogenated margarine without E-numbers, without artificial colors or flavors. “The real challenge was to create a liquid margarine without emulsifiers. We overcame this challenge by adapting the formulation with a virgin oil mixture with high emulsifying properties combined with a new production process,” explains Bernd Brinkmann, innovation director EMEA of Bunge Loders Croklaan.

Delica Pro Gold is low in saturated fatty acids and high in functionality. The formulation is based on a precisely balanced blend of plant-based oils, including a mix of virgin oils of wheat germ, corn, and linseed. Delica Pro Gold has an outstanding nutritional profile with a 3:1 ratio of omega-6 to omega-3 fatty acids and is a natural source of vitamin E. Moreover, the emulsion grants a calorie reduction of 20% in a 1:1 replacement of conventional oils and fats, tapping into the health trend of lowering calorie intake.

The virgin oil content adds natural color to the baked product, without the need for additives. Consumers perceive this golden color as an indication of a product that is less processed, more natural and wholesome. Delica Pro Gold helps to increase a product’s volume and gives a homogeneous structure by improved aeration. This makes the structure of pound cakes, muffins and sponge cakes fluffier and lighter, the company explains.

Natural Mold Inhibition Solution

Ingredient provider Corbion introduces new Verdad MP100, a solution combining vinegar and natural flavor that matches the mold-inhibiting functionality and flavor neutrality of calcium propionate, to extend the shelf life of bread.

“Many bakers want to replace chemical preservatives, but they worry about losing shelf life or compromising flavor. With Verdad® MP100, they can have the shelf life and flavor they’re used to, as well as the simpler ingredient label so many consumers want today,” said Ashley Robertson, market manager bakery, at Corbion.

The new, naturally-derived preservative is not the first clean label mold inhibitor to reach the market, but it is the first to equal the performance of calcium propionate without adversely affecting product flavor. In sensory testing, panelists were equally split in preferring breads containing MP100 and calcium propionate, respectively.

“Corbion has been producing natural solutions for the food industry through fermentation technology for more than 80 years,” Robertson said, “and in developing Verdad® MP100, we’ve created a truly clean-label mold inhibitor that doesn’t ask manufacturers to give up anything at all.”

DeutscheBack Presents TopBake Gluten Enhancers

Together with its sister companies Mühlenchemie and SternEnzym, DeutscheBack GmbH & Co. KG will reveal solutions for the whole production chain for baked goods at iba. Examples include new applications that keep costs under control in spite of the rising cost of gluten, prevent acrylamide formation or meet the growing consumer demand for bakery products supplemented with protein and micronutrients.

Baking experts will demonstrate how it is possible to greatly reduce the addition of gluten, or do without added gluten altogether in many recipes, with the aid of the enzyme compound TopBake Gluten Enhancer. TopBake Gluten Enhancer guarantees better results from baking and reduces the cost of raw materials, logistics and warehousing, the company says.

The sister companies SternEnzym and DeutscheBack have developed enzyme systems that reduce the acrylamide level in bakery products by as much as 90%. The advantage of “Innovase ASP” is that it can be added quite simply, without changing the baking process or affecting the flavor and texture of the end product. In other words, Innovase ASP is the optimum reassurance for bakers that they can comply with the tolerances for their products, according to the manufacturer.

Latest Sourdough Ideas

Ernst Böcker GmbH & Co. KG from Germany introduces a variety of new fermentation ideas at iba 2018. Meet “The experts in Sourdough” in Hall B 4, booth no. 450, where visitors can see novelties such as:

  • Pasty sourdough products in pumpable quality: smooth consistency, packed in 1,000 liter containers that can automatically be emptied. Bakery products with grains and sprouts inside can now be produced easily in high mechanized production sites;
  • Ready-to-use liquid active sourdough products: for more flavor and safe sourdough declaration;
  • Gluten-free sourdough products for quality enhancement and easier production of gluten-free bakery wares.

Customers do have an eye on foods for special and individual nutrition. BÖCKER offers the following solutions to help baking companies meet this challenge:

  • Assortment of fully baked specialty breads, rolls and cakes under the well-known brand “Gluten-free by BÖCKER”: free from gluten, lactose, wheat, soy and eggs; now in new attractive packaging. Find in this range also;
  • New fully baked gluten-free oat bread, in fresh quality with longer shelf-live, or quick-frozen;
  • Gluten-free baking-mixes: for safe production of gluten-free breads, or even pasta;
  • Special flour mixes for baking that controls the amylase- tryosin -inhibitors.

Lallemand Hosts Raising Ahead Bakery Seminar

Lallemand and its team of experts in yeast, bacteria, baking fermentation, enzyme, dough conditioners and baking performance will also be present at iba, where they bring an extensive event agenda.

The company’s program will include:

– Baking demonstrations daily: showcasing a variety of baked products

– Wine and beer tasting, at 16.30, from Saturday to Wednesday, accompanied with Florapan® bread tasting and other specialties from Lallemand: VitaD yeast and Organic yeast.

– Lallemand’s Raising Ahead Bakery Seminar where interesting, pertinent bakery topics will be discussed. The line-up will comprise:

  • Eduard Nikel – agf-Detmold Association Grain Research: Global Bakery Trends with a Sourdough Outlook
  • Prof. Alain Le Bail – ONIRIS: Food Science: Baking Process Optimization
  • Lin Carson, PhD – BAKERpedia: Digest This: 90 Loaves of Truth
  • Jacinthe Cote – Lallemand: Deconstructing Myths about Baking and Bakers Yeast

Date of the seminar: September 17, from 10 to 11h30 am, venue: Room A42, Hall A4.

Lesaffre Presents New Baking Solutions

Lesaffre will share its new solutions and worldwide expertise with bread-tasting sessions, daily baking demonstrations, presentations and conferences at iba.

The company will reveal six new baking solutions:

  • Saf-Instant clean label solution;
  • Inventis Sensation (sensory enhancer);
  • Livendo: new live sourdoughs;
  • Livendo: sourdough starters with new storage;
  • Lesaffre T-CONTROL™ (temperature-controlled yeast for refrigerated lean dough);
  • Lesaffre FLAVORY™ – innovative aromatic solutions.

They will be demonstrated during the trade fair along with bread-tasting sessions.

On the other hand, Lesaffre will be using this occasion to celebrate its 50-year presence in Germany. “iba is the German trade fair most visited by bakers, as such it’s an ideal platform for meeting our customers”, Ksenia ARMSPRACH, head of marketing of Lesaffre Germany, says.

The company says that iba will be also an opportunity for its German subsidiary to promote the new Livendo Freyja liquid sourdough range and the FALA yeast range, well-known for its osmotolerant properties especially adapted for use in sweet dough/pastry.

Unicorn Exhibits a Wide Range of Seeds and Grains

UK-based Unicorn will display a broad range of seeds and grains, including sesame and pumpkin seeds, as well as poppy seeds at the international trade show. Also at show will be pre-mixes for bread and biscuits and specialist ingredients for eco and organic bakery products.

The company supplies a varied range of premium quality seeds and specialist products around the world and has contract cleaning and blending facilities in Europe.

Joint MD Frank Horan says that Unicorn will be at iba to talk to customers and potential customers as they develop their product offerings.

Zeelandia Reinterprets Fudge for Confectioners

Zeelandia invites bakers to come explore the world of bakery during the iba 2018 fair. The company will present solutions for bread and pastry and aims to help creating bakery success for both artisan and industrial bakers. Some examples to experience at the all-new Zeelandia exhibit are:

Fudge: The product developers took fudge, which is usually consumed as a sweet and reworked it into a creamy, thick coating which gives pastry like cake, muffins and donuts a unique structure and fancy appearance. Compared to traditional coatings, fudge better avoids cracking and sticking, even when defrosted.

Zeelandia Crustitest: A crispy crust is an essential sign for consumers to judge the freshness and quality of bread. The researchers developed a unique testing method to analyze – the Zeelandia Crustitest, which measures by force and sound; similar to squeezing bread by hand.

Make the moist of it: Grains and seeds in bread add flavor and texture, but these can drain away the moisture in bread. Zeelandia found a solution by allowing grain and seeds to infuse in liquid sourdough. Silkgrain moisturizer keeps the bread hydrated and adds delicious bite and texture.

Source: World Bakers

Share

Canada’s ban on industrial trans fats comes into effect

      Comments Off on Canada’s ban on industrial trans fats comes into effect

Canada’s ban on partially hydrogenated oils (PHOs), the largest source of industrially produced trans fat in foods, comes into effect today, making it illegal for manufacturers to add PHOs to foods sold in Canada.

The ban was originally announced last year in order to give time for manufacturers to adapt to the change, and the ban includes both Canadian and imported foods, as well as those prepared in all food service establishments.

This ban includes a two-year phase-in period, during which products containing PHOs can continue to be sold, as long as they were manufactured before 17 September 2018.

Trans fats raise ‘bad’ cholesterol levels, which can raise the risk of heart disease, and also reduce blood levels of ‘good’ cholesterol, which helps to protect against heart disease.

The implementation of the ban is consistent with global efforts to reduce consumption of trans fats across the world.

Earlier this year, the World Health Organisation (WHO) called for the elimination of artificial trans fats from the global food supply chain by 2023 in a move to combat cardiovascular disease.

The ban only applies to PHOs and not naturally occurring trans fats, which can be found in some animal-based foods, such as milk, cheese, beef and lamb.

Ginette Petitpas Taylor, Canada’s Minister of Health said: “As Minister of Health, I am very concerned with the rise in heart disease, which is one of the leading causes of death in Canada.

“Health Canada’s ban on partially hydrogenated oils in the food supply is part of the Government of Canada’s action to help protect Canadians from diet-related chronic disease.”

Yves Savoie CEO of the Heart and Stroke Foundation of Canada added: “Heart & Stroke is thrilled to see the implementation of the ban on trans fats take effect.

“This important and final step will eliminate these heart-clogging fats from our food supply, benefiting the health of all people in Canada by reducing the number of heart attacks and saving lives.

“This measure is a critical component of the federal Healthy Eating Strategy.”

Source:  foodbev.com

Share

Sigep 2019 is coming

      Comments Off on Sigep 2019 is coming

The 40th SIGEP (Rimini Expo Centre, 19-23 January 2019) will look to the future, celebrating the tradition of the world´s leading trade fair for artisan confectionery and pursuing the aim of highlighting the talent of great professionals, from the youngest to well-known international masters.

SIGEP 2019 will sum up the activity of highlighting the product chains carried out worldwide in recent months in the great show that for 40 years has turned the spotlight on the Italian Exhibition Group expo, with its sectors dedicated to artisan gelato, pastry, bakery and coffee, under the banner of this huge event for food service.

As far as pastry is concerned, the spotlight is on the fifth edition of the Junior World Pastry Championship, with the best young (under-23) talents competing for a coveted title of extraordinary quality. Contestants are from: Australia, Belgium, Brazil, China, Croatia, Philippines, France, India, Italy, Russia, Singapore and Taiwan.
In the competing countries selections are proceeding to choose the participants and in the next three months are scheduled in Croatia, the Philippines, France, India and Singapore. The Italian team, selected at SIGEP 2018, will be formed by Filippo Valsecchi (Lecco) and Vincenzo Donnarumma (Naples).

The Junior World Pastry Championship, conceived 10 years ago by master pastry chef Roberto Rinaldini, will have ´Flying´ as its theme and each contestant will have the support of a team to help him show his talent in the seven tests involved. The competition will be staged on the first two days of SIGEP in the Pastry Arena (Hall B5) and the awards ceremony is scheduled for 5:00 pm on Sunday 20th January 2019.

The new feature in 2019 will be the International Pastry Camp, a valuable opportunity to show the evolution of the pastry schools that are emerging throughout the world. The best young pastry chefs will arrive from seven countries: the ´pastry stars´ of the future who will show their skills in the Pastry Arena, making the world´s typical desserts on Monday 21st January. Another showcase is added to the traditional SIGEP Giovani, scheduled for Wednesday 23rd with the participation of Italian schools, in collaboration with Conpait, Pasticceria internazionale and Castalimenti. As of this year, SIGEP Giovani officially becomes one of the key events of the Pastry Arena calendar.

On Monday 21st January, the Pastry Arena hosts the selections to form the Italian team that will compete at The Pastry Queen in 2020, access to which is possible by excelling in the three tests foreseen for the selection among the best lady pastry chefs.

At the 40th SIGEP another key player will be the spectacular Star of Sugar contest, which will join the Pastry Events. International sugar masters will present their spectacular creations in an area adjacent to the Pastry Arena at the expo, where they will remain on show for all five days.

On Tuesday 22nd January the Pastry Arena will host the Italian Junior and Senior Pastry Championships. As well as already successful professionals, performances by young talents on the profession´s launching pad. The winner will represent Italy at the 2021 Junior World Pastry Championship in Rimini. Registration is open until 30th November.

The absolute quality of the events is ensured by a Pastry Events Committee, whose permanent members are pastry´s most authoritative personalities, coordinated by master pastry chef Roberto Rinaldini: Iginio Massari (Honorary President of the Academy of Italian Master Pastry Chefs and Honorary President of the Jury of the Junior World Championship), Gino Fabbri (President of the Academy of Italian Master Pastry Chefs), Vittorio Santoro (Director, CASTAlimenti and Contest Official), Federico Anzelotti (Chairman, Conpait and President of the Italian Junior and Senior Pastry Competitions), Livia Chiriotti (Chief Editor, Pasticceria Internazionale), Ennio Parentini (General Manager, Gruppo Mobe), Igor Maiellano (Sales Manager, Valrhona Italia), Greta Fossati Trade Marketing Events and Promotion, Friesland Campina) and Giorgia Maioli, SIGEP pastry brand manager.

Pastry Event Sponsors

Partners: Valrhona, Besozzi Oro, Debic – Silver Sponsors: Hausbrandt, La Spaziale, Silikomart – Technical Sponsors: Bragard, Bravo, Cascina Italia, Kitchenaid, Laped, Irinox, Lainox, Sagi, Selmi, Sirman – Media Partners: Pasticceria Internazionale, Il Pasticcere, Dulcipas, Punto It, Il Gelatiere Italiano, Dolcesalato; Konditorei&Café

Sigep Gelato d´Oro selections under way

On the gelato front, everything is ready for the ten dates on the run-up to the SIGEP Gelato d´Oro on the premises of the Carpigiani distribution network. Gelato makers, pastry chefs and chefs will have to pass these difficult tests in order to compete at SIGEP 2019 (from 19th to 21st January) for the possibility of joining the team that will take part in the ninth Gelato World Cup in 2020.

The program involves nine stages reserved for gelato makers and pastry chefs and one reserved for chefs on the Bologna campus of the Carpigiani Gelato University on 22nd October. The selections will be held in Turin (24th and 25th September), Rimini (1st and 2nd October), Barletta (8th and 9th October), Vicenza (15th and 16th October), Bologna (22nd October the date reserved for chefs), Milan (29th and 30th October), Messina (12th and 13th November), Rome (19th and 20th November), Perugia (22nd and 23rd November) and Naples (26th and 27th November).

The 2019 Italian SIGEP Gelato d´Oro selections are organized by Carpigiani dealers with the support of Carpigiani Gelato University and the patronage of SIGEP . Italian Exhibition Group and Gelato e Cultura. Event sponsors: Comprital, Valrhona and IFI. To register for the 2019 Italian SIGEP Gelato d´Oro selections or for further information: selezioni@gelatodoro.it . www.gelatodoro.it

Share

Inspiring Holiday Chocolate Ideas

      Comments Off on Inspiring Holiday Chocolate Ideas

Throughout the duration of the iba trade fair, a leading event for bakery, confectionery and snacks Sept. 15-20 in Munich, numerous exhibitors showed off innovations and suitable solutions for confectioners — from raw materials and baking ingredients to machines, baking accessories and individual packaging solutions. The new innovations included the Ruby Chocolate, which is made by the chocolatiers of Callebaut. This is a new chocolate category that combines dark, milk and white chocolate processed from the Ruby cocoa bean and entirely without the addition of fruit aromas or colorings.

Callebaut also has introduced a new flavor and color to its finest Belgian chocolate range. Caramel chocolate “gold” joins the ranks of classic dark, milk and white chocolate. Gold chocolate is produced entirely in Belgium from the bean. With this new recipe, Callebaut offers chefs a chance to indulge their customers with the popular flavor of caramel. Cake decorators can create eye-catching products like gold cake pops.

Other chocolate manufacturers are introducing innovative and inspirational new ideas for chocolate. CÉMOI Chocolate is experiencing strong growth in the chocolate market for artisans, pastry chefs and chefs. CÉMOI offers tailor-made solutions for gourmet, snacking, sweets, hot drinks and festive products. The line includes couverture, decorations, powder, chocolate bars, chocolate sticks, marshmallow, molded chocolates, individual chocolate bonbons and chocolate assortments. Created in 1920 in Grenoble, France, the CÉMOI brand was acquired by the Poirrier family in the early 1980s, joining a family group whose origins and know-how go back to 1814.

Sponsored this year by Plugrá European Style Butter and CÉMOI Chocolate, the American Culinary Federation’s ACF Pastry Chef of the Year Award recognizes a pastry chef who displays a passion for the craft, has an accomplished reputation in the pastry field, and has helped educate others.

Pittsburgh-based chef William Racin won the honor of best pastry chef in the nation at this year’s event in July. Racin is a Certified Executive Pastry Chef with the American Culinary Federation who studied at The Culinary Institute of America and works for The Duquesne Club in Pittsburgh as its executive pastry chef. Racin’s winning desserts included a pistachio cherry spritz cookie and a buttermilk plum crescent featuring cornmeal cake, buttermilk panna cotta, buttermilk lemon sherbet and plum gelée. His showpiece consisted of dark chocolate, white chocolate and pastillage.

In other news, chocolate makers are introducing new products just in time for the holidays. The 2018 Norman Love Confections’ Holiday Collection “nice list” features five festively-named confections filled with the freshest holiday-themed flavors, including Santa (milk chocolate – S’more), Rudolph (dark chocolate – brandied cherry), Candle Light (milk chocolate – gingerbread), Christmas Carol (dark chocolate – java jingle) and Pumpkin Pie (white chocolate – pumpkin pie).

ifiGourmet is celebrating its 25th anniversary in 2018. The family-owned company was born in the bakery business and has flourished into a leading importer and master distributor. Pastry chefs, bakers and chocolatiers know the proper garnish adds the grace note to your creation. A selection from ifiGourmet’s private label line of chocolate decorations is the little stroke of genius that elevates your pastry or confection. From a simple chocolate curl to an elegant filigree, it’s the perfect finishing touch. In addition, ifiGourmet offers more than 20 different prepared chocolate cups as the foundation for a myriad of delectable treats. Choose from dozens of shapes, from mini fluted-edge cups to almost 4-inch wide dessert cups. Other variations include white, dark, and marbled chocolate. Fill these with fruit, pastry cream, or mousse. Garnish with chocolate decorations, and you’ve created a professional looking and tasting dessert in minutes.

Source: Bakemag

Share

Consumer Information on Packaging to Fight Obesity

      Comments Off on Consumer Information on Packaging to Fight Obesity

Water Ice – Flashbacks to Childhood

Share

Vegan ice cream: Unilever to debut dairy-free ice creams

      Comments Off on Vegan ice cream: Unilever to debut dairy-free ice creams

Luxury ice cream giant Magnum will launch two new vegan ice creams in Finland and Sweden this September

The two new flavours will be Magnum Vegan Classic and Magnum Vegan Almond: vegan versions of two of its popular dairy-based choices.

The vegan ice cream inside will be made from a peanut protein base, coated in vegan dark chocolate. Both will be Rainforest Alliance certified, although it has not been confirmed whether the ice creams will contain palm oil.

They’ll be available to buy as single ice creams or in packs of four.

The launch comes in the wake of several other major ice cream brands introducing vegan options to their ranges. Ben and Jerry’s launched three new flavours in 2017, including Chocolate Fudge Brownie and Chunky Monkey, and Häagen-Dazs’ vegan offerings dropped this year with four new flavours on offer (in the US only for now). Swedish Glace already has a mini Magnum-style treat available in boxes of four from Sainsbury’s, and Tesco’s own-brand Free From range includes a similar ice cream.

According to the food industry news portal Just Food, Unliever’s local marketing manager in Finland cites consumer pressure as the driving force behind the new range, stating: “We have often been asked for Magnum without lactose.”

Despite previously having caused outrage in the vegan community (in 2014 Unilever sued a vegan mayonnaise producer in 2014 for using the word ‘mayo’), Unilever appears to be investing heavily in vegan options across a number of its brands, and last year helped fund a study into vegan meat – presumably with a view to producing its own vegan meat alternatives.

This summer has seen many more options for vegans in the freezer section, from ice cream treats to frozen ready meals and meat alternatives. With the Beyond Burger hopefully soon to hit shelves in Tesco, the wide range of supermarket options available for vegans looks set to continue to grow.

Source:  veganuary.com

Share

Unifiller unveils its newest piping bag station

      Comments Off on Unifiller unveils its newest piping bag station

Unifiller Systems unveiled its newest portioning system, the Piping Bag Station, at this year’s IBA event.

Using the Piping Bag Station, decorators can easily and hygienically trigger the filling of a piping bag. By connecting the pastry bag directly to the outlet of the machine and pushing down on the switch, operators can fill pastry bags in seconds with minimal effort or strain.

According to Stewart MacPherson, VP of Sale & Marketing, “This compact and portable machine was designed specifically to address the needs of in-store bakeries, commissaries and manufacturers looking to increase decorator efficiency, while speeding up production rates. Its user-friendly design requires minimal training, even for entry level operators.”

Capable of filling up to 10 pastry bags a minute, the Piping Bag Station can drastically reduce product waste and improve efficiency for cake decorators. The device is able to pump into bags directly from any pail or bowl of pre-whipped icing and features a design that mixes and softens icings prior to filling bags, requiring less human effort. This also means less exposure to human contamination.

Decorators can quickly finish cakes or cupcakes with icings, toppings, fillings or creams using their own piping bags or those provided with the machine. The Piping Bag Station’s simple stainless steel, tool-free design makes maintenance, change-over, and disassembly quick and easy. Capable of 120 deposits a minute, the Piping Bag Station features 3 piping bag adaptors with pastry clamps, pastry bags, and a pail support tray.

Source:  bakersjournal.com

Share

Learning More About Ancient Grains

      Comments Off on Learning More About Ancient Grains

Ancient grains continue to gain strong headway in the retail marketplace, as consumers seek out unique flavors of breads. To learn more, bake reached out to Tess Brensing, food scientist and technical product manager at Archer Daniels Midland.

Ancient grains are gaining significant traction in the artisan bread baking sector, as retail bread bakers seek to create unique flavor profiles. In general, what are some of the key benefits of incorporating teff, farro and sorghum into whole grain or multigrain formulas for breads and pastries?

Teff, farro, and sorghum offer unique flavors, colors, and textures which can help differentiate breads and pastries. Teff is a very small grain which can be used as a whole grain or as a flour with a dark tan color. Farro is ancestrally similar to wheat; it can be used for an ingredient call-out and add a textural component when used as a whole grain. Sorghum is an easy-to-incorporate ancient grain that is more neutral in appearance and offers an earthy flavor. Teff and sorghum are also gluten-free, so they are great to use when creating foods without using wheat flour. With the use of these grains, developers can appeal to health-conscious consumers looking for purposeful, closer-to-nature ingredients that can help deliver nutrition consumers desire in creative platforms with great taste and a feel-good benefit. ADM offers a wide range of on-trend ancient grains in a variety of formats to meet a variety of baking needs.

Let’s look specifically at each grain. What are the benefits for retail bakeries of using teff, farro and sorghum?

Teff is a tiny, dark brown grain with a strong earthy and nutty flavor. Its flavor is less noticeable as a whole grain, but it can be a pleasant addition of flavor in flour form. Teff can also be used in gluten-free applications.

Farro’s flavor profile is more reminiscent of barley or oat. In its whole-grain form, it can be used for risottos, snacks, and crackers. It’s also a good option for incorporating into bread.

Variety and sourcing greatly impact sorghum ingredient attributes. The variety of colors of sorghum translate to differences in flavor and appearance. ADM has specifically selected varieties which are very white in appearance and neutral in flavor. This neutral taste makes it easier to incorporate whole grains into a wider variety of products to meet whole-grain and multigrain demands. And it’s packed with protein, fiber, antioxidants and essential minerals to appeal to today’s growing market of health-conscious consumers.

Milled sorghum products also have benefits when used in baking. These products can be whole-grain flour or flour with the bran removed. Sorghum flour can be used as a portion of an ancient grain blend in breads and is also well suited for formulating gluten-free crackers and snacks. It’s also an excellent option for replacing corn in extruded snacks and cereals – adding whole grains, non-GMO and grain variety. ADM’s Harvest Pearl® sorghum flour, which is milled in a sorghum-dedicated and gluten-free certified facility, is an excellent option for replacing wheat.

Teff and sorghum are gluten-free, so there is growing interest in these grains for gluten-free applications. What are some important troubleshooting ideas and/or techniques to consider when developing gluten-free formulas for new products?

When formulating new products, it is worthwhile to utilize the benefits of each grain to build an optimized grain blend. Water binding characteristics, color, flavor, and inherent texture can be used to your advantage to achieve desirable final product attributes. When starting formulations, consider your ability to balance the flavor profile by selecting the right grains – whether you are going for hearty and earthy, or neutral and mainstream.

Sorghum is good for adding a neutral base and can be complemented with other ancient grains. Teff has a strong, pleasant flavor, and a dark color – which can be used in different ways depending on a customer’s application needs. The form of the grain (whole, flour, grits, flakes, etc.) is important in gluten-containing and gluten-free products.

ADM’s product advisors are well-equipped to solve technical challenges by taking a holistic approach to product development. Our teams understand the purpose that each ingredient serves in the application and can dial into the best solution or combination of solutions to deliver the desired taste, nutrition, labeling and cost.

What are some of the key benefits of using sorghum flour as a replacement in certain breads and pastries?

Sorghum can be used in a variety of ways to create unique bread and pastry products. The variety of colors of sorghum can translate to differences in flavor and appearance. For example, ADM has specifically selected varieties which are very white in appearance and neutral in flavor. That allows for greater flexibility when creating the desired products. ADM’s Harvest Pearl® sorghum flour, on the other hand, is an excellent option for replacing wheat.

Any other thoughts or ideas for new product applications using these grains?

According to Mark Floerke, Scientist III – Snacks, Bakery & Confections for ADM Research, these grains can be used in almost any baked good to create visual interest, differentiation and unique flavors, and also to add real and perceived nutritional value.

Source:  bakemag.com

Share

Revolutionary materials: alternative packaging

      Comments Off on Revolutionary materials: alternative packaging

A recent government report showed that the UK produces more than 170 million tonnes of waste every year, much of which is from food packaging. The most recent series of the BBC’s ‘The Blue Planet II’ painfully highlighted the impact that plastic is having on our planet, as viewers saw sea life, like hawksbill turtles and whales, entangled by plastic waste.

According to the Waste and Resources Action Programme (WRAP), food packaging waste accounts for over 5.1million tonnes of the total waste arising from the UK food and drink supply chain.

Making the pledge: eliminating the avoidable

In January 2018 UK Prime Minister Theresa May, announced a 25-year environmental plan, making the pledge to eliminate all avoidable plastic waste within a quarter of a century. In her speech, May said: “We must reduce the demand for plastic, reduce the number of plastics in circulation and improve our recycling rates. To tackle it we will take action at every stage of the production and consumption of plastic.”

Some campaigners, such as ASDA former CEO Andy Clarke, are urging retailers and supermarkets to create plastic-free aisles. However, without significant change, packaging-free shops, like The Clean Kilo, Birmingham and Save a Packet, Kingsbridge are increasing in popularity and challenging the market leading position of supermarket giants.

Despite plastic being the primary choice for many manufacturers, there are alternatives that offer impressive results, from plant-based bio-plastics and fibre pulps to glass or aluminium. Looking beyond the norm can help the environment and broaden the appeal of your product appears on the shelves.

Aluminium alternative: revolutionising the market

Aluminium packaging first appeared on the market in 1948 and saw a period of growth in popularity throughout the 1950s and 60s when TV dinners began to revolutionise the food market.

According to the Aluminium Federation (Alfed), most of the aluminium used in packaging is in the form of rolled products, which are used for flexible packaging like fine foils, or as rigid packaging like drinks cans and trays. The strength, flexibility and ability to withstand extreme heat and cold are some of the key benefits for choosing aluminium over other packaging options.

Aluminium trays, for instance, can be moulded in to nearly any shape or size. This creates opportunities to develop visually appealing packaging that is capable of supporting the storage and cooking of even awkward or unusually shaped. It also means that packaging can be adapted to meet the needs of any manufacturing process equipment, like conveyors or robotic arms.

Aluminium can resist temperatures of up to 400 degrees Celsius and be frozen at temperatures as low as minus 40 degrees Celsius. Throughout these extremes, the rigidity of the structure is not compromised, making it an ideal material for many products.

Pulp packaging: first class fibre

Another alternative that can produce a high-end look, while being environmentally conscious, is fibre pulp packaging. It is manufactured using 100% pre-consumed materials like cardboard, and is often used for packaging premium food products.

Fibre pulp packaging is extremely popular in Nordic markets where environmental and green cultures are well developed. However, as more customers, particularly across the rest of Europe, adopt healthy, environmentally conscious lifestyles, many are willing to pay premium prices for sustainable packaging options.

Fibre pulp is also ideal for the ready meal or the ready-to-cook market as the material is cool to touch when taken out of the oven or microwave. They can also be formed into trays that have sealed compartments, meaning no cross contamination between meal components.

Reliable sources: time for change

Now is the time to provide consumers with sustainable, environmentally friendly packaging choices. With reports from GLJ Recycling stating that every UK household produces a tonne of waste every year, a figure that is increasing by 3% year-on-year, it means that in 25 years, the amount of waste produced will have doubled.

While consumers will undoubtedly start to look for eco-friendly packaging alternatives in the supermarket, particularly after the Environmental Plan launched by the prime minister, the problem of plastic waste will continue if manufacturers keep using it to package their products.

When you consider that some waste has limited use, and ultimately will end up in landfill for hundreds of years or make its way into our oceans, manufacturers must take ownership of sourcing recyclable packaging materials — and there are plenty available.

Source: foodprocessing-technology.com

Share