Baking&Snack - April 2017 - 62

SOMETIMES IT'S
WHO YOU KNOW

ANTIOXIDANTS

hile planning to earn both a
master of science and doctorate
degree in biology, Norman Fox wanted
something to do "on the side." His "something on the side," was the Donut Den
which turned into a 33-year success.
When Norman decided to open a
doughnut shop, a friend, Herb Stewart,
introduced him to Oliver Harlow, founder
of Honey Flush Donuts, a 40-store chain.
Stewart and Harlow helped Norman open
the Donut Den, in July, 1973, in Nashville,
Tennessee. "Oliver Harlow not only
inspired, but gave me valuable practical
advice," said Norman.
Harlow started using International®
Bakers Services (IBS) flavorings in the
1960s, and suggested that Norman do the
same. He highly recommended
Cinnamon-Butter Blend. Today, that flavor
is the secret ingredient in the Donut Den's
Apple Fritters-their most popular product. "There is no other type of cinnamon
flavoring that makes the product taste this
good," stated Norman.
Consistency is the key to success in
any business. Maintaining a core product
line and keeping up with new trends keeps
regular customers coming back and
attracts new customers as well. "Another
secret to help ensure consistent quality is
our own Harold Graves, the cook for the
Donut Den for over 30 years," Norman
stated. But he attributes his 33 years of
success to following Harlow's recommendation-relying on the flavors from
International® Bakers Services. "Their flavors are consistently the best," according
to Norman.
Norman was a graduate student during
the first four years of the Donut Den.
After earning his doctorate degree, he
taught in university classrooms. But it
was a friend of a friend who taught him
his most valuable business lessons.
Sometimes it's who you know that helps
the most.
If you value consistent quality, you
should get to know International® Bakers
Services. Contact us toll-free at (800)
345-7175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have the
flavors your customers deserve.

Natural antioxidants can
bring their own flavors to a
formulation, which depending
on the application can have
a positive or negative impact
on the final product.
Kalsec

There are, however, naturally sourced
antioxidants that line up with clean-label
expectations, even if there is confusion
as to what constitutes natural
antioxidants and what doesn't.
other ingredients from undergoing oxidation in the food item," explained Chandra
Ankolekar, PhD, technical services manager, Kemin. "Instead of the free radical
attacking the fat molecule, it attacks the
antioxidant."
Antioxidants, synthetic and natural,
help stabilize fats. They extend shelf life
and preserve the baked good's aroma and
flavor. Several antioxidants are available
to bakers, but choosing the right one for a
given formulation depends on several factors. Bakers should be conscious of their
label requirements, processing environment, flavor expectations and solubility
needs to find the proper antioxidant for
their formulation.

Cleaning up the label
Antioxidants come in two schools, synthetic and natural. Think BHA, BHT and
TBHQ. "Today, there is a higher demand
to remove synthetic antioxidants from
food, which creates challenges to keep the

flavor and odor of foods from becoming
rancid over the expected shelf life," Mr.
Wyatt said.
There will always be a need for synthetic antioxidants, but times are changing with clean-label preferences growing.
"The demand for clean label depends on
the brand's objective," explained Courtney
Schwartz, senior marketing communications manager, Kemin. "Consumers purchasing a value brand are typically more
cost conscious; meaning, it may not make
sense to convert from synthetic to natural ingredients as they can be more expensive. However, consumer demand for
more transparency in the manufacturing
process and shorter, easy-to-read ingredient decks has substantially increased over
the last few years, driving manufacturer
demand for efficacious, natural solutions."
There are, however, naturally sourced
antioxidants that line up with clean-label
expectations, even if there is confusion as
to what constitutes natural antioxidants

Baking&Snack - April 2017

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