Baking&Snack - October 2013 - 48

SATIETY FACTORS

High-potency sweeteners can
help adjust calorie count without
affecting indulgent appeal.

When dieters are asked what food components they
would like to limit in order to lose weight, sugar and
fat are top of mind, according to Ms. Brons. As a result,
sugar substitutes have become increasingly popular and
so has the reduction of fat.
“On the positive nutrition side, dieters indicate that fiber and whole grains, along with proteins, vitamins and
minerals, are considered important to consume in sufficient quantities to lose weight,” Ms. Brons said. “Baked
goods and snacks lend themselves perfectly to the ‘taking out the negatives and adding the positives’ trend.”
According to Mr. O’Brien, the challenge with replacing ingredients such as fat and sugar is the overall impact on taste, texture, sweetness and product quality.
“Consumers are looking for better-for-you products but
want the taste, texture and product quality equivalent to
their full-fat, full-sugar counterparts,” he said.

Ingredion

Most of us: not-so-healthy eaters
There’s a big difference between what we say about our health and what our
eating habits actually reveal. The NPD Group verified this dichotomy once again
in its report, “The Market for Functional Foods, released in September 2012.
”
Consistently, eight out of 10 US adults describe themselves as “extremely
healthy” or “very healthy, but only one in five follows what is considered to
”
be a “most healthy” diet, and 65% of adults have a body mass index (BMI)
that characterizes them as overweight or obese, according to the market
research company based at Rosemont, IL.
Yet there’s hope. In spite of their overly positive assessment of their own
health, almost half of adult Americans in the NPD survey recognized the need
to change their diet in order to improve the overall healthfulness of their lives.
These adults defined healthy eating in terms of adding to or taking something out of their diets. Well over half, 55%, of the 1,921 adults surveyed said
that eating healthy is equally adding to and taking out of their diet. Among
the others, 26% said that “adding something to the diet” is healthy eating,
and 19% said that “taking something out” of the diet is.
NPD observed that dieting, which is traditionally more about taking
something out of the diet, is not the health or weight management solution
it once was for American adults. The percentage of adults claiming to be on
a diet is down from earlier years. What are people doing instead? They are
taking vitamins and eating functional foods and beverages — those fortified
with whole grains or probiotics.
“A huge opportunity exists to increase functional product usage among
adults and teens who have already tried functional products at some point
but are not using them on a daily basis, said Darren Seifer, NPD food and
”
beverage industry analyst. “If the 118 million less-frequent adult users could
be encouraged to include just one more functional food or beverage in their
diet each week, this would result in an increase of more than 6 billion eatings each year.
”

48

/ Baking & Snack / October 2013

Better-for-you carbs
Simple sugars, which are calorically dense and nutrient-void
carbohydrates, seem to be what
most consumers are aggressively
trying to reduce in their diet. With
baked goods, which by design are
carbohydrate laden, bakers are
learning how to formulate with
better-for-you carbs.
“Considering the frightening
increase of obesity and diabetes
prevalent in the US, it is time the
food industry adapts new formulation approaches and makes
smart carbohydrate ingredient
choices to produce foods that
address these epidemics,” said
Joseph O’Neill, president and general manager, Beneo Inc., Morris
Plains, NJ. “The key to a sustainable and healthy weight is to keep
the balance between calorie intake
and energy output. Smart carbohydrate ingredients can assist.”
Specialty carbohydrates and
prebiotic fibers can help bakers
address weight management from
a smart energy management perspective. Beneo’s prebiotic fibers
— inulin and oligofructose, both
derived from chicory root — as
well as its isomalt, which is a
polyol derived from sugar beets,
are technical solutions for fiber-



Baking&Snack - October 2013

Table of Contents for the Digital Edition of Baking&Snack - October 2013

Baking&Snack - October 2013
Table of Contents
Table of Contents
Editorial - Character in the Face of Adversity
Newsfront - Flowers begins rollout of Wonder Bread
Mondelez plans massive operational changes
New NAMA president connects the dots
BBU to close California bakery
Eat-and-run on the rise
People/In Memoriam
Rudi's Gluten-Free - Solving the Gluten-Free Puzzle
The bright side of life
Experienced hands for a hands-on process
Rudi's Organic Bakery - Built for Organic Growth
Trends - Par for the Course
Why consumers shop in-store bakeries
New twist on take-and-bake
Trends - Powered by Protein
Formulation - Feeling Fulller, Longer
Most of us: not-so-healthy eaters
Formulation - Get Smart About Salt
Formulation - It's All About the Label
Equipment - Take Control of Your Dough
Opening up horizontal mixers
Operations - The Warm Side of Freezing
Keeping freezing clean
Freezers that don’t stop
Equipment - Sealing in Quality
Adding eyes to your flowwrapper
Industry Insight - Performing Due Diligence
Q&A - From First Contact
Events
Innovations
Ingredient News
Ingredient News
Products & Packaging
Products & Packaging
Patents
Patents
New on the Shelf
New on the Shelf
Marketplace
Marketplace
Ad Index
Ad Index
New Product Spotlight
New Product Spotlight
Baking&Snack - October 2013 - Baking&Snack - October 2013
Baking&Snack - October 2013 - 2
Baking&Snack - October 2013 - 3
Baking&Snack - October 2013 - 4
Baking&Snack - October 2013 - 5
Baking&Snack - October 2013 - 6
Baking&Snack - October 2013 - 7
Baking&Snack - October 2013 - 8
Baking&Snack - October 2013 - Table of Contents
Baking&Snack - October 2013 - 10
Baking&Snack - October 2013 - Table of Contents
Baking&Snack - October 2013 - Editorial - Character in the Face of Adversity
Baking&Snack - October 2013 - 13
Baking&Snack - October 2013 - Newsfront - Flowers begins rollout of Wonder Bread
Baking&Snack - October 2013 - 15
Baking&Snack - October 2013 - Mondelez plans massive operational changes
Baking&Snack - October 2013 - 17
Baking&Snack - October 2013 - Eat-and-run on the rise
Baking&Snack - October 2013 - 19
Baking&Snack - October 2013 - People/In Memoriam
Baking&Snack - October 2013 - 21
Baking&Snack - October 2013 - Rudi's Gluten-Free - Solving the Gluten-Free Puzzle
Baking&Snack - October 2013 - 23
Baking&Snack - October 2013 - 24
Baking&Snack - October 2013 - 25
Baking&Snack - October 2013 - The bright side of life
Baking&Snack - October 2013 - 27
Baking&Snack - October 2013 - 28
Baking&Snack - October 2013 - Experienced hands for a hands-on process
Baking&Snack - October 2013 - 30
Baking&Snack - October 2013 - 31
Baking&Snack - October 2013 - 32
Baking&Snack - October 2013 - 33
Baking&Snack - October 2013 - Rudi's Organic Bakery - Built for Organic Growth
Baking&Snack - October 2013 - 35
Baking&Snack - October 2013 - 36
Baking&Snack - October 2013 - Trends - Par for the Course
Baking&Snack - October 2013 - Why consumers shop in-store bakeries
Baking&Snack - October 2013 - 39
Baking&Snack - October 2013 - 40
Baking&Snack - October 2013 - 41
Baking&Snack - October 2013 - New twist on take-and-bake
Baking&Snack - October 2013 - 43
Baking&Snack - October 2013 - 44
Baking&Snack - October 2013 - Trends - Powered by Protein
Baking&Snack - October 2013 - 46
Baking&Snack - October 2013 - Formulation - Feeling Fulller, Longer
Baking&Snack - October 2013 - Most of us: not-so-healthy eaters
Baking&Snack - October 2013 - 49
Baking&Snack - October 2013 - 50
Baking&Snack - October 2013 - 51
Baking&Snack - October 2013 - 52
Baking&Snack - October 2013 - 53
Baking&Snack - October 2013 - 54
Baking&Snack - October 2013 - 55
Baking&Snack - October 2013 - 56
Baking&Snack - October 2013 - 57
Baking&Snack - October 2013 - 58
Baking&Snack - October 2013 - Formulation - Get Smart About Salt
Baking&Snack - October 2013 - 60
Baking&Snack - October 2013 - 61
Baking&Snack - October 2013 - 62
Baking&Snack - October 2013 - 63
Baking&Snack - October 2013 - 64
Baking&Snack - October 2013 - Formulation - It's All About the Label
Baking&Snack - October 2013 - 66
Baking&Snack - October 2013 - Equipment - Take Control of Your Dough
Baking&Snack - October 2013 - Opening up horizontal mixers
Baking&Snack - October 2013 - 69
Baking&Snack - October 2013 - 70
Baking&Snack - October 2013 - 71
Baking&Snack - October 2013 - 72
Baking&Snack - October 2013 - 73
Baking&Snack - October 2013 - 74
Baking&Snack - October 2013 - 75
Baking&Snack - October 2013 - 76
Baking&Snack - October 2013 - Operations - The Warm Side of Freezing
Baking&Snack - October 2013 - Keeping freezing clean
Baking&Snack - October 2013 - 79
Baking&Snack - October 2013 - 80
Baking&Snack - October 2013 - 81
Baking&Snack - October 2013 - Freezers that don’t stop
Baking&Snack - October 2013 - 83
Baking&Snack - October 2013 - 84
Baking&Snack - October 2013 - 85
Baking&Snack - October 2013 - 86
Baking&Snack - October 2013 - Equipment - Sealing in Quality
Baking&Snack - October 2013 - 88
Baking&Snack - October 2013 - 89
Baking&Snack - October 2013 - Adding eyes to your flowwrapper
Baking&Snack - October 2013 - 91
Baking&Snack - October 2013 - Industry Insight - Performing Due Diligence
Baking&Snack - October 2013 - 93
Baking&Snack - October 2013 - 94
Baking&Snack - October 2013 - Q&A - From First Contact
Baking&Snack - October 2013 - 96
Baking&Snack - October 2013 - Events
Baking&Snack - October 2013 - Innovations
Baking&Snack - October 2013 - Ingredient News
Baking&Snack - October 2013 - Products & Packaging
Baking&Snack - October 2013 - 101
Baking&Snack - October 2013 - Patents
Baking&Snack - October 2013 - 103
Baking&Snack - October 2013 - New on the Shelf
Baking&Snack - October 2013 - Marketplace
Baking&Snack - October 2013 - 106
Baking&Snack - October 2013 - 107
Baking&Snack - October 2013 - 108
Baking&Snack - October 2013 - 109
Baking&Snack - October 2013 - 110
Baking&Snack - October 2013 - 111
Baking&Snack - October 2013 - 112
Baking&Snack - October 2013 - Ad Index
Baking&Snack - October 2013 - New Product Spotlight
Baking&Snack - October 2013 - 115
Baking&Snack - October 2013 - 116
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