Baking & Snack - May 2019 - 70

DAIRY AND EGGS

same appearance with many dairy ingredients."
Bakers are also getting creative with dairy ingredients.
Divina Specialty Foods in The Netherlands, for example,
produces a namesake crispbread. A combination of milk
protein with nuts and seeds delivers 5 g protein per
piece.
Portland, OR-based The Cookie Department markets
Tough Functional Cookie, which contains 10 g protein
per cookie. It is made with a proprietary protein powder
blend of partially hydrolyzed milk protein isolate and
milk protein isolate.
The Smart Baking Co., Sanford, FL, recognizes the
functional benefits of dairy, especially when working together with eggs. Its new gluten-free Smartcake relies on
eggs, whey protein isolate and a proprietary fiber blend
to deliver a nutrient-rich protein snack cake. Erythritol
and monk fruit sweeten this zero-carb snack that contains only 38 Cal, 5 g fiber and 4 g protein.
High Key Snacks, Blaine, WA, rolled out keto-friendly, low-carb brownie bites. The product relies on whey
protein concentrate and egg whites to deliver a snack
with 5 g protein, 12 g fat and a mere 1 g sugar per 30-g
serving, about 10 bites.
Wuel Nutrition LLC, San Antonio, developed
Cheddies crackers. With the No. 1 ingredient being
cheese, this low-carb, high-protein baked snack also
contains whey protein.

Cheesy and buttery flavors
While permeate and dairy proteins are used by bakers
for function and nutrition, butter and cheese are com-

Eggs are an integral
ingredient in most cakes.
They provide leavening,
binding, aeration and
contribute to texture,
flavor, color and aroma.
mon additions for flavor and color. One of their biggest
challenges, however, is cost.
"When it comes to products like brioche and croissants - any laminated dough products - our customers are looking for the right combination of cost and
taste these days," said Roger Mullins, senior vice-president, First Choice Ingredients. "Obviously, butter makes
everything taste better, but it's expensive. Baking companies are finding a secret weapon with butter concentrates, which are essentially commodity butter naturally
fermented to a higher concentration level. Replacing the
amount of butter in a formulation even slightly, say 5%,
can make a huge impact on price without sacrificing
any flavor.
"A client came to us with a laminated dough product
where they wanted to pull back on the sweetness of the
brown butter and transition it to a more savory product,"
Mr. Mullins continued. "Our teams worked together for
weeks, and the end result was a new, more savory product, focusing on the caramelized note but still letting the

L E T' S CR E AT E G R AT E P RO DUCTS
Consumers can't get enough of cheese. Blended classics - like
Sharp Cheddar and Monterey Jack - bring the perfect creamy
texture and tangy ﬂavor to bakery and snack applications. Our
standout dairy ﬂavor collection features a deep offering of butter,
cheese, cream and milk ﬂavors. Partner with T. Hasegawa and
add the authentic ﬂavor and aroma that will leave consumers
savoring every last bite.
AVA I L A B L E I N

Organic * Natural * Gluten-free * Vegan * Kosher * Halal * Dairy-free * Non-GMO
Clean-Label * Cost Reduction * Retail Compliant * Natural & Artificial Blends

thasegawa.com

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Baking & Snack - May 2019

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