bake - November 2019 - 48

Roger Daniels

STRATAS FOODS
FAST FACTS
Stratas Foods' research, development and innovation center
is housed in Memphis, Tennessee. This facility is tasked with
discovery tomorrow in terms of
tomorrow's bakery shortening,
margarines and oils. It contains
a fully functional pilot plant,
applications kitchens and analytical laboratories to accelerate
the concept to commercialization pathway that has and will
be the constant in winning in
the marketplace.
Stratas Foods has a robust
portfolio and partnering early
enables a collaborative approach that yields benefit in
reducing time to market with
the next bakery creation or
signature item.

The pace of development will dictate a

of achieving customized solutions that are

change in approach from stage gate to open

realistic and timely, he says. The technology

innovation processes, according to Roger

toolbox historically was based on variations

Daniels, vice president of research, develop-

on a theme of partially hydrogenated oils.

ment and innovation at Stratas Foods. Stage

This is no longer an option. In today's world,

gate is structured and requires a systematic

Daniels adds, "we now ﬁnd an evolution of

approach, which yields good results for the

the technology toolbox to a technologies

few ideas that are advanced to commer-

toolbox."

cial reality. Open innovation, as it relates
to Stratas, is one of "the last experiment

Stratas Foods employs utilization of special

ﬁrsts" achieved via enhanced collabora-

oil types, unique blending and ﬂex crys-

tion earlier in the development cycle with

tallization technologies and specialized

customers to rapid prototype multiple

processes, such as enzyme interesteriﬁcation

ideas and approaches in achieving the

in the drive to provide the baker with the

optimal solution. "At Stratas, we see inno-

customized shortening, margarine or oil that

vation progressing via utilization of both

works in the desired application, holds up

approaches with elements of hybridiza-

during distribution, and meets the discerning

tion ultimately coming forward as a means

organoleptic and nutritional needs of the

to balance the dynamics of risk/reward

end consumer.

relative to the investment of innovation,"
Daniels says.

From Stratas' perspective, in the postPHO world, the new focus is on reducing

Challenging your supplier through open

saturated fats. "Now that we've solved the

and direct dialog is a critical component

non-PHO baking issue, market demands
for a shortening without hydrogenated fat
on the label have increased," Daniels says.
"Products with lower saturated fats are the
next big thing."
Continued progression as a return to scratch
like or home like baked products infused
with optimizing the impact of the new
normal shortening system as they inﬂuence the ﬁnished product functionality.
The market space is intensely competitive
and the manner in which a baker is able to
achieve success is through customization.
Stratas' contributions to customization

Understanding the what, how and why
bakers require what they require as it relates
shortenings, margarines and oils in their
unique applications continues to be Stratas
Foods' innovation catalyst, Daniels says.

48 < NOV 2019 | bakemag.com

STRATAS FOODS

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