Food Processing - October 2007 - (Page 46)

COLL ABOR ATIONS NovaLipid line is a suite of zero- or low-trans “Since switching to a trans-free donut fat options tailored to customers’ needs, in- fry, our customers have been commenting cluding blended base stock oils, naturally on how much better our donuts taste,” he stable oils, tropical oils and ADM’s enzyme notes. “The neutral flavor also was a sellinteresterified shortenings and margarines. ing point. We don’t want anything influFor Cork’s Donuts, a cottonseed-soybean encing the flavor of our donuts.” oil blend was the solution. “We gave it a try Fraser says the products are less greasy. and we’ve never looked 4_07.qxd 4/13/2007 11:56 AM and the donuts don’t draw “The oil is light Page 1 chemical processing back. Sanitary Hygienic Dust-Free The best solution for moving bulk materials in packaging is with PIAB Vacuum Conveying. Whether you're feeding material to a form, fill, seal machine or a volumetric feeder or feeding material to a mixer or a blender, PIAB's C-Series vacuum conveying systems make it all happen. Sanitary - 3-A & USDA accepted. Hygienic - quick-change filters prevent cross-contamination of ingredients. Dust-Free - vacuum technology by compressed air prevents product blow-by or leakage. For more information, call (800) 321-7422/(781) 337-7309 or e-mail us at info@piab.com www.piab.com 46 • FOOD PROCESSING OCtObER 2007 nearly as much shortening. We’re ordering 35 percent less oil.” Plus, the cottonseed oil blend has a longer fry life and helps employees maintain a more consistent product quality – something Fraser describes as a “big challenge” in his business. Just after the switch, Fraser landed his biggest wholesale account: a major hospital in Corvallis, Ore., he’s been calling on for several years. It was his move away from trans fats that sweetened the deal. ADM worked a lot more intimately – and comprehensively – when a large U.S. bakery customer asked for help in creating a line of better-for-you versions of its existing well-known sweet snacks. Although ADM has helped scores of customers with product formulation challenges, a chance to start from scratch on developing an entire line was an unprecedented prospect and one the company’s R&D people were eager to tackle. ADM put on the task its bakery application experts, who are familiar with the firm’s hundreds of ingredients. High on the list were ingredients with the potential to impact the customer’s enhanced health and wellness profile while remaining compatible with the product’s taste, texture, visual appeal and consistency. Attention also had to be paid to how ingredients work together, the impact on the label and affordability. In addition, ADM wanted to make certain the proposed concepts would meet Kosher and Pareve food requirements. Testing combinations of ingredients such as cocoa, specialty sweeteners, enrichments, flour, emulsifiers, wheat starches and wheat protein isolates, ADM’s application scientists were able to achieve the “looks like, tastes like” quality for the products and presented finished product prototypes for the customer. But could the products withstand the rigors of the production line? Since time to market was an essential ingredient and production lines were busy during the day, the first pilot batch was produced at the bakery’s facility at 2 a.m. Line employees were no doubt surprised to see ADM’s bakery application experts alongside at the plant to check the equipment, taste the results and offer feedback for optimal results. Last year, the line of no-sugar added and low-fat goods debuted, and the products fared so well that additional betterfor-you sweet snacks are on the drawing board for the bakery and ADM. WWW.FOODPROCESSING.COM http://www.piab.com http://www.piab.com http://www.foodprocessing.com

Table of Contents Feed for the Digital Edition of Food Processing - October 2007

Food Processing - October 2007 Contents Editor’s Plate Power Lunch NewsBites Rollout Food Biz Kids Product Spotlight Annual R&D Survey Product Development Plant Operations Packaging New Product Profiles Toops Scoops

Food Processing - October 2007

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