Baking & Snack - May 2015 - 66

PROTEIN

And the numbers say ...

Biscuits, cookies and crackers
keep their taste appeal even
fortified with high levels of
protein, making them nutrientdense yet light to carry - factors that appeal to consumers
leading active lifestyles.
DuPont Nutrition & Health

goods because of its foaming and gelling properties. It produces stable fillings with unique textures and great sliceability in addition to showing good flavor properties and a
melt-in-mouth sensation."

And the truly exotic
Likely the most innovative animal protein option in
the market is crickets. Yes, insects. Exo, Brooklyn, NY,
markets Exo Protein Bars. The company works with
domestic cricket farms that raise crickets specifically
for human consumption. Harvested, cleaned crickets
are dried and milled into a fine flour. The result is a
slightly nutty-tasting flour that is high in protein and
micronutrients. The company uses the flour to deliver 10 g protein in every 60-g bar, which is also free of
dairy, soy and gluten.
The sky's the limit when it comes to protein fortification. "Industry interest in new developments in
protein-fortified healthy snacks is very high right now,"
Dr. Boutte said. "With changing consumer dynamics around snacking and growing interest in protein,
it is the ideal time to consider new snack formats that
include protein. For bakers, it is certainly an exciting
time to be looking at new opportunities in this space."
Kathy Lund, vice-president business development
and marketing at AIDP, summarized, "As the health
properties of protein are better understood, the potential for growth is unlimited."

Find resources for protein by visiting
www.esourcebaking.com. Browse by category under
Ingredients, and click on Minor for listings.

66 Baking & Snack May 2015 / www.bakingandsnack.com

What's the protein source most recognized by consumers? It's animal
proteins - meat and fish - according
to the NPD Group, Rosemont, IL, in its
recent report "Protein Perceptions and
Needs. Specifically, 50% of respondents
"
selected animal proteins as the best
protein source. Eggs were noted by 11%,
dairy items by 10% and beans/lentils by
8%, with 22% citing "other.
"
NPD segmented protein consumers
into three groups: traditional protein
purists, flexible protein users, and
knowledgeable but indifferent. The
traditionals were more likely to consider
animal proteins as their main source.
Because protein is such an important
dietary trend today, another study, this
by HealthFocus, St. Petersburg, FL,
asked consumers about their views on
protein and carbohydrates. Researchers
found 73% of the 1,009 respondents
claimed to limit carbohydrates in some
way. They also learned that although
carbohydrate-cutting and proteinadding are happening simultaneously,
one does not cause the other.
"Protein has no downside to most
consumers, HealthFocus reported. "And
"
the breadth of what [consumers] consider the upside was very comprehensive albeit not completely accurate. The
"
report, "An In-Depth Look at Consumer
Views on Protein and Carbohydrates,
"
was released in September 2014.
So, how do formulators select
the proteins they use? Global Food
Forums, St. Charles, IL, recently conducted a seminar on protein trends
and technologies. The group asked participants to describe the most important characteristics of protein ingredients under consideration. Seventy
percent of the R&D/product developers identified a protein's "nutritional
aspects" as one of the Top 3 most important characteristics. "Functionality
(physiochemical properties)" was cited
by 68% and "price per pound" by 60%
of those surveyed.

http://www.esourcebaking.com http://www.bakingandsnack.com

Baking & Snack - May 2015

Table of Contents for the Digital Edition of Baking & Snack - May 2015