bake Special Report - Functional Ingredients 2021 - 30

PASTRIES
Showing a commitment to health
BY J O H N U N RE I N

30

they know something is wrong, "
he explains.
Another benefit of high oleic
shortenings?
" The flavor is completely bland,
so whatever you put in any recipe
is what you are going to get out of
the finished product, " Galloway says.
In a growing number of studies,
US consumers express very positive
preferences about soy.
" From a nutrition standpoint,
soy is the perfect plant source, " he
explains. " The trend of sustainability
goes beyond farming practices. Now
we have a shorter supply chain, and
it's a US grown product. The United
Soybean Board does extensive
consumer surveys, and 62% prefer
made in the United States. The preference for soy is very strong. "

Sustainable business practices
Others are embracing new applications to present healthier options
of pastries.

We want to be
involved in the
sustainable
transformation
of the planet. "
Jordi Gallés, chief executive officer of
Europastry

Europastry is committed to using
sustainable wheat and wants to lead
the transformation of the baking
sector to fight climate change by
using 100% sustainable raw materials. The company aims to reduce
its carbon footprint by 36%, its
water consumption by 28% and its
gas consumption by 8% by 2021.
Its products are made with 100%
natural ingredients and processes
that use 100% green energy from
renewable sources.

Bake Magazine Digital Special Report  1 | Volume 2 | bakemag.com

JOHN UNREIN

The pastry world is ripe for change,
as consumers seek out new products that demonstrate a company's commitment to health and
sustainability.
For instance, the United Soybean
Board offers creative solutions and
useful ideas for offering bakery
customers delicious pastries that
satisfy consumer demand. It is worth
noting that soy is the only widely
available complete plant protein
comparable in quality to animal
protein, according to the experts.
Richard Galloway, US Soy oils
expert, explains that high oleic
shortenings are workable over a
much broader temperature range,
one of its many benefits to bakers.
By comparison, palm-based shortenings can vary from brittle to
gooey, depending on the variable
weather conditions where your
bakery is located in the country.
" Consumers know when they
bite into a croissant and it's gooey,


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bake Special Report - Functional Ingredients 2021

Table of Contents for the Digital Edition of bake Special Report - Functional Ingredients 2021

bake Special Report - Functional Ingredients 2021 - 1
bake Special Report - Functional Ingredients 2021 - 1
bake Special Report - Functional Ingredients 2021 - 2
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