Snack Food & Wholesale Bakery - November 2008 - (Page 38)

Ingredient Technology Continued from page 37 McNeill says, “and conclude that the best, most comprehensive and cheapest way is to use palm oil-based solutions.” The team at Aarhus found that palm oil works well as a replacement in the spectrum of baked goods. “The key to palm oil is that it is a non-hydrogenated, natural and non-GMO source of fat,” Fine says, “and in the bakery you need a functional solid fat.” If palm oil is one of the most common vegetable oils, soybean oil is close in the running. Soybean oil, Banks says, is commodity based and readily available. It’s also appealing to bakery and snack manufacturers for its health beneﬁts compared to trans fats and other substitutions with higher saturated fat content. Moreover, R&D departments at fat and oil suppliers are busy with other breakthrough ingredients to be used in lieu of previous trans fats. For example, Bunge’s “Next Generation” oils, including low-linolenic soybean oil and high-oleic canola oil, are components in bakery shortenings. Coming full circle, a bakery may even choose to go back to solid and semi-solid animal fats, like lard or butter, though price continues to be a barrier with such products. Some trans-free replacements derive from a different ingredient realm. In Europe, about a year ago, Dow Wolff Cellulosics launched an enhanced emulsion technology that replaces trans fats in baked goods using gums. Unsaturated oils are suspended in the company’s Methocel food gums to form an emulsion that helps create a semi-solid structure. That structure can be incorporated into baked goods and helps to ensure ﬂavor, texture and moisture characteristics. There is no turning back for some like McNeill. Partially hydrogenated vegetable oil will effectively disappear. No matter what product is used as an alternative, trans fats are going up in smoke. SF&WB Editor’s Note: For more information on ingredient technology and product development solutions, visit www.snackandbakery.com and, while you’re at it, check out SF&WB’s new digital edition. You also can subscribe to SF&WB’s Operations Weekly newsletter on our Web site. 38 Snack Food & Wholesale Bakery - NOVEMBER 2008 www.snackandbakery.com Photo courtesy of Bunge North America http://www.snackandbakery.com http://www.foodsafetysummit.com http://www.foodsafetysummit.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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