Baking & Snack - March 2016 - 55

FORMULATION
Dietary Antioxidants

ADDING

Antioxidants
The power of plant-source polyphenols to fight free radicals in the body interests the
health-and-wellness crowd ... and bakery formulators targeting those consumers.
by Donna Berry

T

Today's consumers expect more from their foods
in terms of nutrition that boosts health and wellness. They are looking for so-called superfoods, with
the most prominent attribute being the presence of
dietary antioxidants.
Formulators add antioxidants to foods for one of two
reasons. The first is to assist with product quality and ensure shelf life. For example, antioxidants can retard the
breakdown of fats and oils that leads to rancidity. The
other reason is to use the food system as a delivery vehicle for powerful molecules associated with reducing
cellular damage in the body.
Antioxidants occur naturally in everything from cocoa to tea and fruits to seeds. According to research
from the Food Marketing Institute, nearly one out of
five (19%) consumers sought out antioxidant-rich-type
food claims in 2015. This is an impressive figure for
compounds that are very small constituents of foods
and food ingredients and, for the most part, cannot be
legally quantified on food package labels.

What are antioxidants?
Antioxidants help the body fight off damage from free
radicals, molecules with one or more unpaired elec-

trons, making them especially reactive. Free radicals
are thought to wreak havoc on the body by causing cells
to grow and reproduce abnormally. They result from
oxidation, a natural process that occurs when we digest
food, exercise or simply breathe. Living in environments
with pollution, radiation and cigarette smoke also increases free radical production.
The more free radicals in the body, the greater the
potential for irrevocable damage. That's because once
free radicals form, they can start a chain reaction,
damaging healthy cells, which in turn can contribute
to various afflictions, everything from wrinkles to
cancer. Antioxidants terminate these chain reactions
by being oxidized themselves, thus preventing free
radical damage.
Consuming antioxidants via foods or dietary supplements can assist with preventing the chain reaction from
ever starting. Jeffrey Blumberg, PhD, senior scientist,
Antioxidants Research Laboratory at the Jean Mayer
USDA Human Nutrition Research Center on Aging, and
professor, Friedman School of Nutrition Science and
Policy at Tufts University, said it is possible to deliver
an efficacious amount of antioxidants to consumers via
baked goods.

Coffee fruit, the pulp left
behind when the beans are
removed for roasting, has been
scientifically recognized as an
antioxidant powerhouse.
Adobe Stock

www.bakingandsnack.com / March 2016 Baking & Snack 55


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Baking & Snack - March 2016

Table of Contents for the Digital Edition of Baking & Snack - March 2016

Baking & Snack - March 2016
Table of Contents
Table of Contents
Editorial - A whole new ballgame
Newsfront - Oprah’s bread claim underpinned by science
‘I LOVE BREAD’ gains momentum
Survey: Natural labels may mislead consumers
La Brea Bakery commits to non-GMO artisan bread
Mondelez positioning paying off
People/In Brief
Tax Credits - What a Relief!
IBIE 2016 - Taking a Vertical Leap
ABA tackles the ‘workforce gap’
Gonnella Baking - All Systems Go
Aurora shows off its colors
Hearth breads ‘bake to differ’
Bagels - Bagel Shake-Up
Convey the right message
Dietary Antioxidants - Adding Antioxidants
Specialty flour boosts antioxidant content
Food Safety - The Prevent Defense
FSMA timetables start now
Ingredient App - Cross-Over Trends
R&D Perspective - Clean and Safe...or not
Pizza Technology - A Lot of Crust
A matter of taste
What goes on top
Proofers - Proofed to Perfection
Ideal humidity for an ideal proof
Sanitation: The Final Frontier
Heat Recovery - Paths to Sustainability
Bulk Packaging - The Big Easy
Sanitation Strategies - The Year of Sanitation
Meeting Preview - TIA Goes SoCal
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - March 2016 - Baking & Snack - March 2016
Baking & Snack - March 2016 - 2
Baking & Snack - March 2016 - 3
Baking & Snack - March 2016 - 4
Baking & Snack - March 2016 - 5
Baking & Snack - March 2016 - 6
Baking & Snack - March 2016 - 7
Baking & Snack - March 2016 - 8
Baking & Snack - March 2016 - Table of Contents
Baking & Snack - March 2016 - 10
Baking & Snack - March 2016 - Table of Contents
Baking & Snack - March 2016 - Editorial - A whole new ballgame
Baking & Snack - March 2016 - 13
Baking & Snack - March 2016 - 14
Baking & Snack - March 2016 - 15
Baking & Snack - March 2016 - ‘I LOVE BREAD’ gains momentum
Baking & Snack - March 2016 - 17
Baking & Snack - March 2016 - La Brea Bakery commits to non-GMO artisan bread
Baking & Snack - March 2016 - People/In Brief
Baking & Snack - March 2016 - 20
Baking & Snack - March 2016 - Tax Credits - What a Relief!
Baking & Snack - March 2016 - 22
Baking & Snack - March 2016 - 23
Baking & Snack - March 2016 - 24
Baking & Snack - March 2016 - IBIE 2016 - Taking a Vertical Leap
Baking & Snack - March 2016 - 26
Baking & Snack - March 2016 - ABA tackles the ‘workforce gap’
Baking & Snack - March 2016 - 28
Baking & Snack - March 2016 - 29
Baking & Snack - March 2016 - 30
Baking & Snack - March 2016 - Gonnella Baking - All Systems Go
Baking & Snack - March 2016 - 32
Baking & Snack - March 2016 - 33
Baking & Snack - March 2016 - Aurora shows off its colors
Baking & Snack - March 2016 - 35
Baking & Snack - March 2016 - Hearth breads ‘bake to differ’
Baking & Snack - March 2016 - 37
Baking & Snack - March 2016 - 38
Baking & Snack - March 2016 - 39
Baking & Snack - March 2016 - 40
Baking & Snack - March 2016 - 41
Baking & Snack - March 2016 - 42
Baking & Snack - March 2016 - 43
Baking & Snack - March 2016 - 44
Baking & Snack - March 2016 - 45
Baking & Snack - March 2016 - 46
Baking & Snack - March 2016 - Bagels - Bagel Shake-Up
Baking & Snack - March 2016 - 48
Baking & Snack - March 2016 - 49
Baking & Snack - March 2016 - Convey the right message
Baking & Snack - March 2016 - 51
Baking & Snack - March 2016 - 52
Baking & Snack - March 2016 - 53
Baking & Snack - March 2016 - 54
Baking & Snack - March 2016 - Dietary Antioxidants - Adding Antioxidants
Baking & Snack - March 2016 - Specialty flour boosts antioxidant content
Baking & Snack - March 2016 - 57
Baking & Snack - March 2016 - 58
Baking & Snack - March 2016 - 59
Baking & Snack - March 2016 - 60
Baking & Snack - March 2016 - 61
Baking & Snack - March 2016 - 62
Baking & Snack - March 2016 - 63
Baking & Snack - March 2016 - 64
Baking & Snack - March 2016 - Food Safety - The Prevent Defense
Baking & Snack - March 2016 - 66
Baking & Snack - March 2016 - 67
Baking & Snack - March 2016 - 68
Baking & Snack - March 2016 - FSMA timetables start now
Baking & Snack - March 2016 - 70
Baking & Snack - March 2016 - Ingredient App - Cross-Over Trends
Baking & Snack - March 2016 - R&D Perspective - Clean and Safe...or not
Baking & Snack - March 2016 - 73
Baking & Snack - March 2016 - 74
Baking & Snack - March 2016 - Pizza Technology - A Lot of Crust
Baking & Snack - March 2016 - A matter of taste
Baking & Snack - March 2016 - 77
Baking & Snack - March 2016 - 78
Baking & Snack - March 2016 - 79
Baking & Snack - March 2016 - 80
Baking & Snack - March 2016 - 81
Baking & Snack - March 2016 - What goes on top
Baking & Snack - March 2016 - 83
Baking & Snack - March 2016 - 84
Baking & Snack - March 2016 - 85
Baking & Snack - March 2016 - 86
Baking & Snack - March 2016 - Proofers - Proofed to Perfection
Baking & Snack - March 2016 - Ideal humidity for an ideal proof
Baking & Snack - March 2016 - 89
Baking & Snack - March 2016 - Sanitation: The Final Frontier
Baking & Snack - March 2016 - 91
Baking & Snack - March 2016 - 92
Baking & Snack - March 2016 - 93
Baking & Snack - March 2016 - 94
Baking & Snack - March 2016 - 95
Baking & Snack - March 2016 - Heat Recovery - Paths to Sustainability
Baking & Snack - March 2016 - 97
Baking & Snack - March 2016 - 98
Baking & Snack - March 2016 - 99
Baking & Snack - March 2016 - 100
Baking & Snack - March 2016 - Bulk Packaging - The Big Easy
Baking & Snack - March 2016 - 102
Baking & Snack - March 2016 - 103
Baking & Snack - March 2016 - 104
Baking & Snack - March 2016 - Sanitation Strategies - The Year of Sanitation
Baking & Snack - March 2016 - 106
Baking & Snack - March 2016 - Meeting Preview - TIA Goes SoCal
Baking & Snack - March 2016 - 108
Baking & Snack - March 2016 - Events
Baking & Snack - March 2016 - 110
Baking & Snack - March 2016 - 111
Baking & Snack - March 2016 - Ingredients & Formulating
Baking & Snack - March 2016 - 113
Baking & Snack - March 2016 - Equipment & Packaging
Baking & Snack - March 2016 - 115
Baking & Snack - March 2016 - 116
Baking & Snack - March 2016 - 117
Baking & Snack - March 2016 - Patents
Baking & Snack - March 2016 - New on the Shelf
Baking & Snack - March 2016 - Marketplace
Baking & Snack - March 2016 - 121
Baking & Snack - March 2016 - 122
Baking & Snack - March 2016 - 123
Baking & Snack - March 2016 - 124
Baking & Snack - March 2016 - 125
Baking & Snack - March 2016 - 126
Baking & Snack - March 2016 - 127
Baking & Snack - March 2016 - 128
Baking & Snack - March 2016 - 129
Baking & Snack - March 2016 - 130
Baking & Snack - March 2016 - 131
Baking & Snack - March 2016 - 132
Baking & Snack - March 2016 - Ad Index
Baking & Snack - March 2016 - New Product Spotlight
Baking & Snack - March 2016 - 135
Baking & Snack - March 2016 - 136
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