AB Mauri -- In Baking Less Can Be More -- 2017 - 3

Q&A

WITH OUR
TEAM OF
BAKING
EXPERTS

Answering some of the most frequently
asked questions about optimizing
formulations are two experts from
AB Mauri North America.

Q: Why should bakers consider cleaning up their labels, even
potentially at a higher cost versus traditional ingredients?
A: Certainly, the clean label movement is not slowing down as
consumers - and industrial and artisan bakers alike - are demanding more transparency in the foods they buy and consume.
This obviously includes all segments of the bread category, from
traditional breads and rolls to artisan products to sweet goods.
As it relates to ingredient pricing, it is always important to
compare overall bowl costs and manage the total cost-in-use to
see the true financial picture. Our technical staff has a diverse
background that compliments the needed knowledge in the
proper approach to the customer requirements. We clearly review
all of the customer needs to ensure their success in baking and
achieving their goals.- Bohrer
Q: What are the current trends that you are seeing affect your
ongoing product development plans?
A: Bakers are always looking to optimize their bakery operations,
especially on their ingredient and overall cost inputs. At the
same time, today's consumers are becoming savvier and better
educated about the bakery items that they are purchasing.
This affects us in multiple ways including looking at featuring
new products that help reduce the number of ingredients in
formulations, replacing traditional ingredients with perceived
'better for you' or cleaner label legends, or boosting impact by
adding artisanal baking methods. - Thomas
Q: What is the 'sweet spot' for AB Mauri when you offer up
new products?
A: We are always looking for 'win win' scenarios for our bakery
customers, and it really starts by understanding their specific
baking processes, technologies and overall requirements. Offering
and implementing the right product - in conjunction with the
supporting via our company's top-notch technical service team -
is much easier when this path is followed. - Thomas
Q: Can you give us an example of a recent situation where a
baking customer faced some obstacles and how you were able
to assist them?
A: We recently assisted a baker in North America with a clear
goal of removing partially hydrogenated oils from a specific
formulation. Through our dedicated team of baking experts, AB
Mauri was able to meet a key expectation by doing just that,
removing PHOs from the ingredient deck but with a couple of
added benefits. In this scenario, we offered up Qualitase CLM,
which eliminated PHOs from this particular recipe, as well as

Marie Thomas, vice president of bakery ingredient
innovation, AB Mauri North America

Jim Bohrer, senior vice president of technical sales
& support, AB Mauri North America

helped optimize process operations, thereby reducing overall
ingredient input costs. - Bohrer
Q: Is it possible to build in benefits such as longer shelf life
and improved quality into clean label bread products?
A: Abolutely. There is no doubt that there has been a rise in
customers asking for clean label alternatives in recent years.
In fact, we do offer a full range of conditioning, preservation
and fresh-keeping solutions to achieve a cleaner label without
compromising quality, taste and functionality. - Thomas
Q: What can you tell us about increased customer demand for
non-GMO and organic ingredient options?
A: Customer inquiries about cleaner label ingredients as well
as related supply chain and baking process are a daily occurrence at AB Mauri North America. Interest is much higher now
versus a few years ago when we would normally receive only
one inquiry per week. At the same time, while this area of the
business is growing, it is important to be grounded in the fact
that it still only represents a small portion of the current bakery
marketplace, when compared to traditional baking ingredients.
Ultimately, we believe AB Mauri is uniquely positioned to assist
industrial and artisan bakeries in both evaluating needs and selecting solutions that work best for them. Artisan bread requires
a unique approach and unique ingredients, and we continue to
pioneer these options for the baker.- Bohrer



Table of Contents for the Digital Edition of AB Mauri -- In Baking Less Can Be More -- 2017

AB Mauri -- In Baking Less Can Be More -- 2017 - 1
AB Mauri -- In Baking Less Can Be More -- 2017 - 2
AB Mauri -- In Baking Less Can Be More -- 2017 - 3
AB Mauri -- In Baking Less Can Be More -- 2017 - 4
https://www.nxtbook.com/sosland/abm/ab-mauri-take-this-call-2022
https://www.nxtbook.com/sosland/abm/2019_08_01
https://www.nxtbook.com/sosland/abm/2018_10_18
https://www.nxtbook.com/sosland/abm/2018_04_01
https://www.nxtbook.com/sosland/abm/2017_03_01
https://www.nxtbook.com/sosland/abm/2016_09_01
https://www.nxtbook.com/sosland/abm/2016_03_01
https://www.nxtbook.com/sosland/abm/2015_04_01
https://www.nxtbook.com/sosland/abm/2014_12_01
https://www.nxtbookmedia.com