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

Ingredient Technology Continued from page 32 full-bodied and balanced chocolate notes. With its deep brownish-red color, this cocoa powder can be used for baking and compound coatings. “Health-conscious consumers are looking for nutritional beneﬁts in their snacks and baked goods,” Sweeney says. “[But] consumers also want to indulge and chocolate satisﬁes that need.” Some Americans are willing to branch out and try new products, especially if they are the real deal. “Milk chocolates remain the most popular type [of chocolate], especially in coatings and molding applications in the U.S.,” says Adam Lechter, product services and development manager for Milwaukeebased Archer Daniels Midland (ADM) Cocoa. “I think chocolate has gotten a perception in the marketplace of having certain health beneﬁts, which certainly may help in giving people a reason to pull a chocolate treat off the shelf instead of something else.” Chocolate continues to rise in popularity because it’s an affordable luxury, De Maeseneire says, and despite economical struggles within the industry, consumers still will pay to indulge to reward themselves or just to feel better. “What I used to say is ‘whenever you’re sad, you eat chocolate to compensate. When you’re happy, you eat chocolate to celebrate,’” he notes. Despite economical struggles, chocolate is in a very defensive industry, he adds. People want to continue treating themselves. In some instances, Lechter says, consumers are leaning on chocolate as a snacking “occasion” versus a set meal. “Today people are looking for the greatest chocolate impact as possible in their pieces and are using coatings or inclusions with much higher cacao percentages to deliver a stronger chocolate impact in a piece,” Lechter notes. Whether it’s healthy or simply indulgence, chocolate has implanted a seed in American’s hearts. With a bevy of new ingredients at their disposal, chocolate companies are making it easier for their customers to branch out in new areas. SF&WB Editor’s Note: To read about the common mistakes chocolate producers encounter when working with chocolate, please visit www.snackandbakery.com and check out SF&WB’s Ingredient Technology section. Advertorial Clean and Natural Natural is one of the latest phenomenon to hit the snack food and wholesale bakery industry, and bakers can capitalize on the clean-label beneﬁts offered through ingredients that help meet this consumer demand. Formulating natural baked goods require innovative ingredients. For example, Chesterﬁeld, Mo.-based Fleischmann’s Yeast offers AB Mauri Natax 2.2, an all-natural dough improver made from inactive dry yeast. It acts as a viable, natural alternative to chemicals, such as L-cysteine or sodium metabisulfate, to relax or sheet doughs during production. Natax 2.2 is approximately 300% more effective than traditional inactive dry Ingredient Supplier Aids in Demand For Natural Products yeast with respect to its reducing properties. In addition to helping o provide a clean label, Natax 2.2 also c use meets the requirements for organic ally in baked products and yields naturally ns and high levels of protein, ﬁber, vitamins minerals. o Moreover, mold inhibition is also a key component when formulating a natural product. Fleischmann’s provides AB Mauri Nabitor, a mold inhibitor that helps slow down the growth of mold on bread products thus extending shelf life. Bakery scientists at Fleischmann’s tested Nabitor against typical chemical and other natural mold inhibitors in bread produced using conventional no-timedough and sponge-and-dough processes. Studies proved longer shelf life for both scenarios. For more information, visit www.ﬂeischmannsyeast.com. Editor’s Note: Fleischmann’s Yeast provided the information for this article. 34 Snack Food & Wholesale Bakery - DECEMBER 2008 www.snackandbakery.com Photo courtesy of Barry Callebaut North America http://www.snackandbakery.com http://www.fleischmannsyeast.com http://www.snackandbakery.com

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Snack Food &�Wholesale Bakery - December 2008 Contents Editor’s Note Now, That’s Haute! Bigger ‘n’ Better But Is It Art? New Products Branching Out Engineering Management Fits to a T Racing to the Finish The Final Word

Snack Food & Wholesale Bakery - December 2008

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