Snack Food & Wholesale Bakery - September 2008 - (Page 44)

Ingredient Technology Continued from page 42 Moreover, the bread aisle continues to follow the prevailing trends by offering consumers a plethora of choices such as multigrain, sourdough, crusty, high-fiber, natural and organic breads, flatbreads, bagels and English muffins. To help bakers diversify their product portfolios, Brolite Products, Inc. in Streamwood, Ill., has developed natural, fermented ingredients that help create unique flavors in all bread varieties, says David Delghingaro, executive vice president. The company ferments different grains to create distinctive flavors and then dehydrates the ferment into a free-flowing powder. This allows for an easy-to-use format. “Our most successful ferments are rye, spelt and whole wheat,” Delghingaro says. “Obviously, different grains provide different flavor. However, changing the fermentation process of the same grain can also provide different flavor characteristics.” Many suppliers are providing premium alternatives that target consumers searching for more highend products. For example, Caravan Ingredients, based in Lenexa, Kan., expanded its Pristine line with Pristine Crack ‘N Good Wheat Base, a premium cracked wheat base for breads and rolls. The line contains zero trans fat and eliminates conditioning time. Bakers also can turn to mix suppliers that can help create sweet goods with some value-added health benefits. For example, Sweet Ovations has developed multi-functional fruit preps that deliver fruit servings made without high-fructose corn syrup. For instance, a customer may want to make a claim such as “each serving of X product delivers one serving of fruit,” says Tracy Przybylowski, marketing manager for the Philadelphia- Pho to c our tesy of S wee t Ov atio ns based company. Such fruit preps can be used for frosting and icing bases, fillings and bakery toppings. Despite putting the bakers’ minds at ease, it’s not always been hunky-dory for mix suppliers. Two of the leading challenges they face are keeping up with the unpredictable market trends and volatile Continued on page 46 Advertorial Crispy, Crunchy or Crinchy National Starch Food Innovation in Bridgewater, N.J., has extensive snack texture capabilities that can be used to create a desired texture in a baked cracker or fabricated snack chip, ranging from delicate and crispy to bold and crunchy, including a new and differentiated “in-between” texture region that National has coined as Crinchy textures. National’s sensory team has analyzed basic consumer descriptors such as “crispy” and “crunchy” and translated them into a language that its food formulators can act upon — factors such as hardness, fracturability and duration of sound, along with many others — to produce winning formulations for its customers. Additionally, Nationals’ application team has produced a broad range of textures that are ideal for sheeted baked crackers and fabricated chips. These textures can be applied to products that address a range of market needs — gourmet and indulgent, healthy and “betterfor-you” selections, clean label formulations and functional products — without comprising on taste or texture. The output of this effort is a broad range of texture profiles that can mimic market products or occupy unique spaces in the texture continuum of crispy to Crinchy to crunchy, helping customers navigate the texture space and create new differentiated, signature products. For more information, visit www.foodinnovation.com Editor’s Note: National Starch Food Innovation provided the information for this article. 44 Snack Food & Wholesale Bakery - SEPTEMBER 2008 http://www.foodinnovation.com

Table of Contents Feed for the Digital Edition of Snack Food & Wholesale Bakery - September 2008

Snack Food & Wholesale Bakery - September 2008 Contents Editor’s Note For Goodness Sakes Better Than the Rest Unconventional Thinking Easy Does It New Products In the Comfort Zone Engineering Management The ASB Column Printer Keeps Production Running Equipment Briefs Better Than the Rest The Final Word

Snack Food & Wholesale Bakery - September 2008

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