Food Processing - June 2008 - (Page 32)

C O N S U M E R TA S T E T E S T package, the bread is slightly sweet with notes of sugar and molasses and was not dry, even with no spreads. e texture was a bit denser than regular wheat bread, but thought to be good. Some of our tasters consume toast on a regular basis for breakfast. ey found the slices broke apart more than their typical whole wheat bread, which tended to bend. As a sandwich, the diﬀerences from regular whole wheat bread were even less pronounced. e sweetness from molasses gave the product some complexity and did not interfere with the foods the bread was eaten with. ose consumers who are of the “I like white bread variety” found that when this bread was consumed for two meals in the same day, they noticed some abdominal discomfort. ese same tasters are familiar with a high-ﬁber diet, but had not, to their knowledge, ever experienced the eﬀect this product had on their digestive systems. is is not wholly unexpected. Inulin is not digested by the human gut, where normal starch is digested. All of the work is done by bacteria in the colon, which might release some carbon dioxide. Two meals a day might be more than you need. One slice (100 calories, 1.5 oz.) provided 6g of ﬁber. A sandwich would give you 12g or 48 percent of your daily value. A few pieces of fruit, some vegetables and another whole grain side dish could get you to the recommended daily intake of ﬁber. Does the product deliver? Yes. e bread is tasty and not too wheaty and deﬁnitely ﬁlls you up. e quantity of ﬁber is great and could really help those who want ﬁber, don’t like a heavy wheat taste and need a simple product to work into their diet. For those not accustomed to such a ﬁber-packed punch, it would probably be good to suggest starting out with one or two slices before using more. How to make the idea bigger: It would be great to see cobranding of this bread in frozen items, either those for children or the nutrition-minded frozen consumer. Expanding the line to other items – bagels, English muﬃns, crackers and rolls – seems like a natural. Rating: Very Good. Market potential: Good. Delivering this level of ﬁber can be difﬁcult but, with this bread, Campbell and Pepperidge Farm deﬁnitely have ﬁgured out what people want and need. Hollis Ashman and Jacqueline Beckley are principals and Jennifer Vahalik a project manager of the Understanding & Insight Group, a strategy and product development ﬁrm that connects with consumers using qualitative and quantitative approaches. See www.theuandigroup.com. We Rent Solutions Cooling Heating Dehumidiﬁcation Rental Experts We keep food processing plants running at peak capacity. Don’t let temperature or humidity control problems degrade production rates or quality. Our engineers speak your technical language. Chillers Cooling Towers Pumps Heat Exchangers Air Conditioners Spot Coolers Air Handlers Dehumidifiers Heaters Boilers Generators 800-586-8336 CarrierRentals.com 32 • FOOD PROCESSING JUNE 2008 We are the rental cooling, heating and dehumidiﬁcation experts. FOODPROCESSING.COM http://www.theuandigroup.com http://CarrierRentals.com http://CarrierRentals.com http://FOODPROCESSING.COM

Table of Contents Feed for the Digital Edition of Food Processing - June 2008

Food Processing - June 2008 Editor's Plate NewsBites Show Report The Trends Rollout Food Biz Kids Consumer Taste Test A Bevy of New CEOs Ingredients Packaging Plant Operations MRO Q&A New Supplier Products Toops Scoops Contents

Food Processing - June 2008

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.