Snack Food & Wholesale Bakery - November 2008 - (Page 36)

Ingredient Technology Continued from page 34 36 Photo courtesy of Archer Daniels Midland Drilling down to the product level is a tactic also carried out by Loders Croklaan, a Channahon, Ill.-based supplier of specialty and nutritional lipids and additives. Among other products, the company supplies fats made from palm oil fractions. “We have a solution for virtually everything,” says Gerald McNeill, Loders Croklaan’s director of research and development. An example, he says, is the company’s three different versions of no-trans, nonhydrogenated SansTrans RollRite shortening, geared for producing pie shells and crusts, croissants and puff pastry. In many cases, McNeill adds, there is a little bit of a “Goldilocks” philosophy in the development of effective trans fat replacers because the ingredient mix needs to be just right. He points to puff pastry as a classic example. “The texture has to be such that you can roll out thin sheets,” he says. “You also don’t want it to be too dry or brittle, and if it’s too soft, it will soak into the dough.” Solutions for Everything The situation is similar at St. Louis-based Bunge Oils, which offers a wide range of shortening, margarine and oil ingredients, from traditional lard to next generation blends. “Each of our reduced- or no-trans [fat] products have their place in food processor products,” says Roger Daniels, director of research and development for Bunge North America in Bradley, Ill. When Bunge Oils began building transfree solutions for its customers, the company’s team reworked technologies to focus on ease of use as well as functionality. A case in point involved the development of Bunge’s RightT technology, a process that results in reduced trans fat levels. Trans fats in the range of products under the RightT label, Daniels says, are reduced by as much as 80% over traditional shortening and margarines. “The advantage of these products is that they can be used as a drop-in replacement in traditional food processor product applications like bars and snack cakes,” he says. Suppliers’ continued development of product-speciﬁc replacements for trans fats ultimately sprang from the manufacturers’ desire to not skip a beat on operations. Fat and oil providers, Fine says, developed products that performed seamlessly to prevent interruptions at the production level. “If you are a manufacturer, you want a drop-in solution,” Fine says. “Big bakeries, for example, have decades of consumer preference and acceptability — the last thing they want to hear is that there is a Snack Food & Wholesale Bakery - NOVEMBER 2008 www.snackandbakery.com SFWB0608FOO.indd 1 6/2/08 11:51:06 AM http://www.foodesign.com http://www.foodesign.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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