bake - October 2019 - 39

food service

ﬁlling
Even as health and wellness trends abound in most other food
categories, consumer interest in pies and cakes has not waned.
According to the American Egg Board, the largest portion of
sales is driven by private label brands, representing 38% of the
market. While there is an increase in seasonal pie consumption
during the holiday season, the trend toward more snacking has
Americans wanting more indulgent options year-round.
To keep growing in the pie category, manufacturers will need to
continue to innovate with fresh ﬂavors, convenient packaging
and single-serve portion sizes that appeal to today's consumers.
In a recent study for the American Egg Board (conducted by
CuliNex), eggs were reduced or removed from pumpkin pie
ﬁlling formulas and replaced with commercial egg replacer
products at the manufacturers' suggested rates. The recommended whole egg replacement for pie ﬁllings ranged from
50% to 100%.
Eight egg replacer ingredients were tested in pie ﬁlling formulas. Those tested included blends of various ingredients, including starches, proteins, leaveners, emulsiﬁers, enzymes and

GREAT AMERICAN PIE FESTIVAL

hydrocolloids; citrus ﬁber; algae; and dairy protein.

In partnership with the American Pie Council (APC),
the International Baking Industry Exposition (IBIE)
presented The Great American Pie Festival. In addition
to live entertainment, complimentary refreshments, festival merchandise, and free prizes, the festival featured
bakeries and APC members from across the country
offering a variety of pies for attendees to sample.

Pies were all prepared in the same conditions, in the same
model equipment and on the same day. Consistent batching,
mixing, portioning and cooking procedures were used to limit
variables. Baking times were neither adjusted nor optimized
for each test formula. Instead, a standardized time and temperature setting was used to ensure each test saw the same
conditions. The ﬁlling viscosity test was performed immediately
after mixing, while all other tests were done after the pies were

©JFUNK - STOCK.ADOBE.COM

baked and cooled on the following day.

"As people are walking the show floor, they can stop
in for a slice of pie, talk a little bit about pie, and
hopefully fall in love with pie," said Linda Hoskins,
APC executive director.

Conclusions:
Changes to pie ﬁllings with reduced egg content were noticeable. The sensory evaluation results from panelists on the
organoleptic attributes of the pie ﬁllings tested were generally consistent with the ﬁndings of the objective analytical test
results. The areas of pie ﬁlling quality most negatively affected
when eggs are removed or replaced included unbaked ﬁlling
viscosity, baked pie appearance and ﬁrmness.
A ME RI C A N E G G B OA RD

Among the many pie flavors attendees could sample
were pecan, pumpkin, raspberry lemonade, caramel apple, and margarita. Wick's Pies, which makes
award-winning pies and shells, featured its 2019
pie winners: German chocolate, coconut cream, and
peanut butter. Rocky Mountain Pies showcased Red,
White & Blue Pie, made with cherries, apples and
blackberries.

bakemag.com | OCT 2019 > 39

http://www.bakemag.com

bake - October 2019

Table of Contents for the Digital Edition of bake - October 2019