Milling & Baking News - February 23, 2021 - 33

Industry Activities

Gut health, immunity trend seen
gaining momentum in years ahead
KANSAS CITY - Puratos Corp. is
investing in research on gut health,
expecting it to become a major
trend, said Alex De Los Reyes, associate product manager.
" We truly believe this is what's
next, " she said Feb. 16 at BakingTech 2021, a virtual event put on
by the American Society of Baking.
" This is the next plant-based. "
She offered gut health as an example of a trend in an early phase.
" It's really a new trend, " Ms. De
Los Reyes said. " It's very forward
thinking. Only niche players are
looking there. "
While the health industry and
gyms originally were big promoters
of gut health, it has become more
popular with consumers seeking
prebiotics and probiotics.
" There isn't as much research on
this as we think, but there is a ton of
money going into research now and
for the decade to come, " Ms. De Los
Reyes said.
Since more research is needed on
gut health, including how baked
foods might play a role, food companies should be cautious when
making claims. Misleading consumers will be detrimental to a brand,
she said, adding no single food

boosts the immune system, prevents
or treats infection or any other type
of disease. Increasing the amount of
fiber in diets will lead to a healthy
gut microbiota by increasing the
production of healthy compounds
such as short-chain fatty acids,
she said.
Plant-based is in a growth phase.
" This is where we see a huge
growth in the market
with a lot of exciting
and forward-thinking
ideas, " Ms. De Los
Reyes said.
She cited a survey
from Whole Foods
Market and YouGov
De Los Reyes
showing 54% of US
consumers, including 63% of millennials, would like to eat more
plant-based foods.
" If I had to bet on one trend for
2021, it would absolutely be plantbased, " Ms. De Los Reyes said. " We
are seeing people all the way from
Burger King to niche markets to artisan stores across the country focus
on plant-based. "
Having a variety of plant-based
products could increase repeat purchases, she said. Pairing plant-based
with another attribute, such as a

BakingTech 2021 puts MAP
thermoforming in the spotlight

bakingbusiness.com / world-grain.com

The barrier packaging keeping
moisture in and oxygen out and gas
flush retards mold growth without

SEALED AIR

KANSAS CITY - Modified atmosphere package (MAP) thermoforming can help keep products secure
and extend shelf life, which benefits
the baker and snack maker as well as
the consumer, said Jeff Zeak, national
development manager for bakery at
Reiser. That was the focus of his Feb.
16 talk, " Ingredients & Shelf Life:
Modified Atmosphere Package Thermoforming of Bakery Products for
Shelf Life and Food Security, " at the
American Society of Baking virtual
BakingTech 2021, Feb. 16-18.
This type of packaging protects
baked foods by first creating a custom tray or pouch for the product.
The oxygen is removed through
modified atmosphere packaging,
and the package is then sealed with
film. The oxygen generally is replaced with nitrogen, carbon dioxide or some combination of the two.

Modified atmosphere package (MAP)
thermoforming can help keep products
secure and extend shelf life.

the use of preservatives, and it can
extend shelf life up to 120 days or longer, depending on the product, Mr.
Zeak said. This is particularly useful

carrot cake rich in protein, could increase sales, too.
Clean label has become a mainstream trend, meaning " you see it
everywhere, and often in popular
applications, " Ms. De Los Reyes
said. An obstacle appears in this category: no universal definition exists
for clean label.
" Each consumer has their own
definition, " she said.
She recommended achieving organic certification or non-GMO certification for products, citing Euromonitor data showing the organic
bread market growing three times
as fast over the next five years when
compared to the total bread market.
Whole grains represent a mature
category where products " can be
found absolutely everywhere and in
all sectors, " Ms. De Los Reyes said.
She gave two recommendations
on how to stand out in this category.
One is exceptional flavor.
" Focus on how you can make
your whole grain bread taste fantastic so that (consumers) are excited
to buy and make repeat purchases, "
she said.
The second is turning to grains
such a sorghum, teff and einkorn as
well as sprouted grains.
" To consumers they are new and exciting, and they bring flavor to products that (consumers) did not know
existed, " Ms. De Los Reyes said. MBN
for par-baked products, gluten-free
and specialty bread that can be fragile, convenience foods, ethnic and traditional foods and snacks.
The film used to seal the product
may consist of several layers, which
may cost more than traditional
packaging. But the added costs of
MAP thermoforming are counterbalanced by the longer shelf life of
the product, Mr. Zeak said.
For bakers considering this type
of packaging, the first steps involve looking at the type of product
(weight, dimensions, coatings, etc.);
the type of packaging needed (flexible, rigid, one that can be easily
peeled off or resealed); the loading
system (automatic, semi-automatic
or manual); and the speed required
to keep up with the bakery's production schedule.
For those enrolled in the ASB's virtual conference who would like to
view Mr. Zeak's presentation, they
may watch the full presentation ondemand after the conference. MBN
Milling & Baking News

February 23, 2021 / 33

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Milling & Baking News - February 23, 2021

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