Milling & Baking News - April 3, 2012 - 81

Egg replacer sales look to grow for Arla
Arla Food Ingredients, based in Denmark, expects volumes of its egg replacing ingredients in 2012 to reach the equivalent of 40,000 tonnes of liquid whole eggs, which would be double the equivalent of 20,000 tonnes of liquid whole eggs reached in 2011. The company said the prospective increase is a direct result of new European animal welfare legislation, which includes banning the use of small cages and has led to egg shortages. “The impact of the Welfare of Laying Hens directive on eggs prices has been huge, and as a result many bakery companies have been switching to our Nutrilac egg replacers as a more cost-effective alternative,” said John Gelley, sales director for E.U. bakery at Arla Foods Ingredients. “The first quarter of this year has seen a big spike in sales of our egg replacers, and, since market prices show no signs of softening, we anticipate this trend will continue.” For more information, visit www.arlafoodingredients.com.

Inulin now available as a syrup
Oliggo-Fiber inulin from Cargill, Minneapolis, now is available as a fiber syrup as well as in free-flowing powder form. The fiber syrup may be used in a range of food applications. Virtually invisible, the soluble fiber is made from chicory root. Oliggo-Fiber inulin is ideal for bars and fruit preparations, according to Cargill. Inulin is an option for food formulators seeking to reduce fat or caloric content in food products. For more information, visit www.cargill.com.

Give products gold stars
Gold and silver stars from Watson, West Haven, Conn., may be used to decorate frosted baked foods, confectionery items, pan-coated tablets and gelatin desserts. The pearlescent and metallic glitter shapes also may be used on cereal. For more information, call (800) 388-3481.

Budenheim opens production line in Mexico
Budenheim has started a production line for sodium aluminum sulphate anhydrous (SAP) in Montererey, Mexico. SAP allows the baking industry to optimize heatactivated leavening in baking powders. In the Americas, SAP traditionally is used in double-acting baking powders and tortilla production. Budenheim has a U.S. office in Columbus, Ohio. For more information, visit www.budenheim.com.

Study examines whole grain effect on glycemia
While whole grains and legumes have been shown to reduce postprandial glycemia and, in some cases, insulinemia, researchers from the University of Colorado, Denver, conducted a study that examined the subsequent meal effect of ingesting whole grains and legumes. The study’s results appeared online Feb. 21 in the Journal of Nutrition and Metabolism. The subsequent meal effect may be useful for blood glucose control in diabetic patients, but it also may confound insulin dosing regimens by causing an uncalculated or unexpected decrease in insulin requirements at the subsequent meal. The study found barley kernels, rye kernels and legumes, whether consumed as part of a dinner or breakfast, reduced postprandial glycemia at a subsequent meal. Oats and wholemeal bread, which contains processed whole grain material, did not provide a subsequent meal effect. Processing, milling and cooking at high temperatures may negate the subsequent meal effect or, in some instances, even may exacerbate postprandial glycemia at a subsequent meal. Only bread containing barley prepared in pumpernickel style, cooked at low temperatures over a long period of time, decreased glycemia at a subsequent meal compared with white wheat bread. Bread containing an equivalent amount of barley but cooked under standard bread-making conditions had no effect on glycemia at a subsequent meal. When barley kernels are milled and cooked in a microwave as porridge, glycemia at the next meal is greater than that observed using white wheat bread as the first meal. The content of resistant starch, an indigestible carbohydrate, in whole grains and legumes may facilitate the second meal effect, primarily through fermentation in the bowel or due to its effects on postprandial glycemia and insulinemia. The researchers concluded, “It is important to note that extensive milling or cooking negates the subsequent meal effect so whole grains and legumes should be consumed in their native state or with minimal processing for full benefit. Finally, it may be concluded that fermentation of indigestible carbohydrate is the primary mechanism whereby whole grains and legumes exert the subsequent meal effect.”

For information on submitting an item for Supplier Innovations, e-mail mbnprods@sosland.com or contact Jeff Gelski at 816-756-1000, ext. 867.
bakingbusiness.com / world-grain.com Milling & Baking News April 3, 2012 / 81



Supplier Innovations

http://www.cargill.com http://www.arlafoodingredients.com http://www.budenheim.com http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - April 3, 2012

Table of Contents for the Digital Edition of Milling & Baking News - April 3, 2012