Baking & Snack - November 2022 - 48

FORTIFICATION & ENRICHMENT
Sweet baked goods
like brownies and
cookies can hide
off-flavors from fortifying
ingredients.
©Hanna - stock.adobe.com
Looking ahead
Though many vitamins and minerals have been offered
in foods for a long time, fortified foods are moving in
many new and different directions.
" Immunity claims on labels have seen a major influx
in the last couple years, and this trend will continue to
grow, especially expanding into newer areas like baked
products, " Mr. Shaheed said.
While awareness of ashwagandha and its usage is
growing, other ayurvedics are emerging because of their
innovative benefits that meet the demands of an expanding
consumer base, Mr. Quilter said. Ayurveda is an ancient
Indian medical system that relies on a natural and
holistic approach to physical and mental health, according
to the National Institutes of Health.
" Current research shows that joint health is a priority
across age groups, " he said. " More than a third of Gen Z
and millennial consumers as well as nearly 70% of Gen
X and older consumers say it's a top reason for purchasing
healthy lifestyle products. "
Bakers and snack makers interested in helping consumers
improve their health must identify what is important
to them and what makes sense for their products
in the fortification space.
" As the transition to a food-as-medicine mindset
progresses, there has never been a better time to be in
the fortification business, " Mr. Wright said. " We foresee
increasing momentum over the long term. The dietary
supplement industry continues to grow at a 5% to 6%
annual clip, but fortified foods and beverages, including
baked goods and snacks, are outpacing this rate. "
*
FINDING THE BEST FORMULATIONS FOR BIOAVAILABILITY
Bakers and snack makers looking
to fortify products will need to
find the best formulations for their
specific application to ensure the
example, just 10 mg of phytate can
decrease iron absorption by 60% in
human trials. "
Chelated minerals, such as
benefits are bioavailable.
" One overlooked aspect of nutrition
is that of bioavailability, which
can be impacted not only by the
specific nutrient form but also the
presence of compounds in foods
that may limit absorption, " said
Eric Ciappio, PhD and RD strategic
development manager, nutrition
science, Balchem. " So called
'anti-nutrients,' such as phytates
and oxalates, are commonly found
in plant-based foods. Phytates in
particular can have a significant
impact on mineral absorption. For
48 Baking & Snack November 2022 / www.bakingbusiness.com
Ferrochel, an iron molecule bound
to the amino acid glycine, makes
it less prone to interference from
anti-nutrients and has improved
absorption relative to other iron
salts, Dr. Ciappio said.
Henry Siemer, vice president,
secretary/treasurer, Siemer Milling
Co., said consulting experts can
help with the many formulation
questions that can arise.
" Because of how complex baking
is from a formula standpoint,
how even small changes to the recipe
such as altering the amount of
water added, changing the type of
sugar used or altering the amount
of salt, formula questions are best
left to the bakers who understand
what end product they are trying to
make, " he said.
Using quality ingredients is key to
making the most of fortifications.
" The first step toward maximizing
bioavailability of functional
ingredients is to choose a supplier
with quality, research-supported
ingredients and formulation expertise
to ensure efficacy, " said John
Quilter, global proactive health
vice president, Kerry Ingredients.
" Both the ingredients and their
formulations are key to ensuring
maximum benefits. "
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