bake - June 2018 - 10
Food ingredients are under scrutiny more than ever before, and
bakers are wise to be open and transparent with customers regarding what goes into your bakery products. "Food ingredient
transparency continues to be a top trend in the food industry,"
says Ralf Tschenscher, baking business development manager
for Lesaffre Yeast Corp. "Why not invite customers to see your
bakery. Be transparent."
Speaking at the recent Atlantic Bakery Expo, Tschenscher
shared several relevant data points on this issue. For one,
there's been a 22 percent increase in food manufacturer claims
of no additives or preservatives in the US market. And nearly
50 percent of consumers agree that good corporate behavior
affects their purchasing decisions. Those who are transparent
are more likely to win over customers in the future.
It's not just an issue of what the ingredients are, Tschenscher
says, but how they are made and where they come from. Restaurants, for instance, are becoming more transparent with how
ENHANCED CLEAN-LABEL SOLUTIONS
their food is prepared. This evolution is causing supermarkets,
To help bakery manufacturers meet the growing demand for simplified ingredients, Corbion has broadened
its clean-label portfolio to include cake mixes, bases
and icing stabilizers. Known simply as Pristine, these
enhanced solutions enable bakers to reduce key strokes
in ingredient labels by up to 42 percent without compromising taste or texture.
bakery cafes and restaurants to expect changes from their
ingredient suppliers, he says.
Looking deeper into the issue and at one speciﬁc ingredient
applicable to baking, the amino acid L-Cysteine is an ingredient
that can be added to dough to help enhance dough extensibility while reducing mixing time, Tschenscher explains. "It is still
being used quite a bit," he adds, despite the fact that leading
chains like Panera Bread have banned L-Cysteine from their
bakery products, according to Panera's current "No No List."
Deactivated yeast, on the other hand, accomplishes the same
function as L-Cysteine, is "more label friendly" and can be
labeled as inactive baker's yeast or yeast, Tschenscher says.
Deactivated yeast's active compound, glutathione, is found
"Achieving a cleaner label starts with removing anything that's a mouthful to pronounce, but shortening the
ingredient list at the expense of quality is not acceptable
to consumers - and that's where Corbion comes in," says
Kathy Sargent, strategic innovation director at Corbion.
"Our Pristine solutions are specially designed to make it
easy for our customers to satisfy the demands of labelconscious shoppers without risking product integrity."
through hydrolysis of animal byproducts or synthetically made,
"Deactivated yeast has also shown to be more process tolerant," Tschenscher says. "Deactivated yeast can be directly
added without inﬂuencing ﬁnal product characteristics like
colors and off-ﬂavors."
10 < JUN 2018 | bakemag.com
Corbion's line of Pristine cake mixes and bases are
available in vanilla and chocolate. Paired with Pristine's
clean-label icing stabilizers, the solutions help sweet
baked goods rise to any occasion. Additionally, the portfolio includes a complete line of dough conditioners that
are specially designed for commercial pan breads and
buns and frozen bread products.
naturally in yeast. By comparison, L-Cysteine is often sourced