Baking & Snack - March 2023 - 56

FORTIFICATION & ENRICHMENT
More complex baked
goods like multigrain
make it easier to
hide any flavor
impact from fortification
ingredients.
©Melica-stock.adobe.com
vice manager, food applications, Innophos. " This ties in
to the cost issue, as the most effective way to compensate
for lost activity is adding higher amounts of a vitamin
than what is eventually displayed on the label. "
Ingredient interactions must also be monitored.
Calcium, for example, can negatively affect gas leavening.
Iron may impact color.
Innophos offers a specialty calcium phosphate leavening
blend that fortifies baked goods with calcium (more
than 15,000 mg of calcium per 100 grams of product)
while also reducing sodium.
" This product offers similar texture and volume benefits
to traditional sodium-based ingredients, such as
sodium acid pyrophosphate, " Mr. Shaheed said. " We additionally
offer a proprietary blend of leavening ingredients
for use with high-protein alternative flours and ingredients
that aid in improving the texture and volume
of fortified baked goods. "
Lesaffre offers bakers a patented solution for fortifying
baked goods with calcium and vitamins D2
The ingredients are flavor-neutral with no impact on the
and D3
.
taste or aroma of finished products.
" We've developed products that contain meaningful
levels of calcium without impacting the eating experience
for consumers, " Ms. Thomas said. " This includes
6-inch sandwich rolls that contain glass-of-milk levels
THE DIETARY GUIDELINES STATE THAT
AMERICANS FALL SIGNIFICANTLY SHORT
OF THE DAILY RECOMMENDATIONS FOR
FRUIT AND VEGETABLE SERVINGS.
56 Baking & Snack March 2023 / www.bakingbusiness.com
of calcium, single tortillas containing 20% of the daily
value for calcium and excellent levels of calcium (20%
Daily Value) in two slices of whole grain bread. "
Baked items
vary in
their
formulation hurdles.
Off-notes, for instance, may be more obvious in a
simple four-ingredient white bread versus one with
whole grains.
" Flavor modulation and maskers are important formulation
tools to ensure these finished products are
both nutritious and delicious, " Mr. Hodges said. " Bakery
brands may also leverage nutrients that are encapsulated
to delay or mitigate ingredient interactions, further
supporting sensory aspects, as well as the baked item's
shelf life. "
Each vitamin, mineral and other micronutrient has
its own taste profile. And that may become more pronounced
based on other ingredients in the system.
" We have found that when adding vitamins and minerals
to a baked good, the product profile can change, "
said Roni Eckert, senior food scientist, Wixon. " We have
taste technologies to specifically tackle and help mask
off-notes caused by bitterness, astringency, green/grassiness,
protein addition and sourness. "
Botanicals represent a growth opportunity in the fortification
of baked goods. They include everything from
lavender as a relaxant to turmeric for immunity.
" Botanicals support not only wellness desires, but
they also add premiumization to products, " Mr. Hodges
said. " Our standardized and proprietary botanicals include
various extracts like green tea, acerola and guarana,
as well as antioxidant blends that contain vitamin C,
beta-carotene and anthocyanins. We can combine these
with our plant protein range of soy, pea, wheat, ancient
grains, nuts, beans and pulses to maximize ingredient
diversity and optimize functionality for fortified baked
goods and snacks. "
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