Snack Food & Wholesale Bakery - November 2008 - (Page 34)

Ingredient Technology The Heat is On Baked goods producers swap hydrogenated oils with a variety of fats and oils chosen because of their functionality, price and convenience. By Lynn Petrak I f the fat is in the ﬁre, then trans fats are scorching hot. Nearly three years after the federal government required products containing trans fats to be labeled as such, bakers and snack manufacturers are making a switch to alternative oils and solid and semi-solid fats. These companies are selecting ingredients that best meet their speciﬁcations and align with their operations despite the introduction and improvement of replacements. Today, the heat is on manufacturers who don’t already produce “trans fat-free” and “zero trans fat” products. Speciﬁcally for baked goods, the focus is on frying oils. “It may have hit a high point with items other than baked goods,” says Don Banks, a Dallas-based consultant for the United Soybean Board and QualiSoy, a collaborative effort among companies in the soybean industry to help market the development and availability of soybeans and soy oils. “Baked goods have been working diligently now.” Compared to frying applications, solutions for baked goods can take more time to develop because of the chemistry of baking and interaction of ingredients. Although liquid oils such as olive oil may seem as better-for-you ingredients than trans fats, bakery items containing “free” components lead to an off taste, texture and odor. This doesn’t even take into account other complications associated with baked goods such as icings and fruit inclusions that may require more solid shortenings. Customization of ingredients and the development of highly tailored applications are where the ﬂames are fanning right now. Several companies that offer fat and oil replacements for baked goods promote their product lines as extensive, diverse and targeted to all consumers. The demand for signature products keeps the feet of R&D professionals close to the ﬁre. For instance, one ingredient may work well as a fat in a biscuit recipe, Banks says, but would not be effective in another bakery item. “Whereas you could use one product before for an entire bakery line that includes cookies and cake-type items, now you may need to use several types of transfree products,” he notes. “The applications for use becomes much more narrow.” This results in greater collaboration with customers and more time in the laboratory and test kitchen. AarhusKarlshamn USA, Port Newark, N.J., developed products speciﬁcally for certain types of baked goods, such as puff pastry and croissant dough. “You have to work very closely with a customer, to drill down and understand their needs and design a product for them that is going to work,” says Jeff Fine, director of new products and technology for Aarhus, a Danish-based producer of specialty fats and edible oils. Deeming its line of little or no trans fat replacements as “production friendly,” Decatur, Ill.-based Archer Daniels Midland (ADM) offers NovaLipid oils, shortenings and margarines for a range of baking applications. The NovaLipid series, too, reﬂects the trend toward customization because the products span naturally stable oils, tropical oils, custom-blended oils and enzyme-interesteriﬁed oils. The enzymeinteresteriﬁed oils are aimed at customers looking for economical and environmentally friendly solutions. Continued on page 36 34 Photo courtesy of Bunge North America Snack Food & Wholesale Bakery - NOVEMBER 2008 www.snackandbakery.com http://www.snackandbakery.com

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

Snack Food & Wholesale Bakery - November 2008 Contents Editor’s Note Cover Story: The Comeback King Royal Treatment Let Freedom Ring New Products The Heat is On Engineering Management Going in New Directions Warm Up with Cold Treats The Final Word

Snack Food & Wholesale Bakery - November 2008

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