bake - July 2020 - 10
Science to the forefront
Malt Products Corporation, a
manufacturer of malted barley
extract and other natural sweeteners, has designed an Innovations
Lab to help its food and beverage
industry customers test ingredients, experiment with new formulations, and gain insight into critical flavor and stability properties.
The lab will be utilized for a wide
variety of products, including
baked goods, malt and oat-based
beverages, creamers, nut butters,
chocolates and confections, as
well as further the company's push
into the burgeoning plant-based
proteins sector.
"We want to make it as easy as
possible to prototype new products with healthier, pantry-friendly
ingredients, and for our customers
10
Research-supported actions
Amid a consumer push for more natural ingredients, Malt Products
regularly helps customers reformulate food and beverage products
as they turn away from artificial or non-nutritive sweeteners. The
company's portfolio of pantry-friendly sweeteners includes MaltRite
malt extract, OatRite oat extract and CaneRite sugar cane molasses.
MPC produces both dry and liquid sweeteners.
Located in the company's Minneapolis office, the lab incorporates a
variety of recent infrastructure investments including ovens, mixers,
shearers, proofers, and temperature-controlled incubators, as well
as analytical equipment such as spectrometers and instruments
monitoring water activity and rheology. It collaborates with MPC's
main manufacturing facility in Dayton, Ohio, to help customers
expediently transition from development to production.
In addition to all natural, many of MPC's sweeteners contain health
benefits such as proteins and antioxidants. For baked goods, many
can assist with the Maillard reaction for attractive browning and can
protect shelf life by controlling viscosity. Malt extract in particular
is also an attractive ingredient for the exploding non-alcoholic
beer market, serves as an excellent base for fermented drinks like
Kombucha, and supports the viability of probiotics in specialty teas.
Malt Products' new space is a combination analytical zone and
kitchen for product development and testing, sensory evaluation
and shelf life testing, allowing food and beverage companies to
branch out into new ingredients and flavoring possibilities. The
lab also features office space for meetings, problem solving, and
interactive product and business development.
"As more food and beverage companies look to revamp their
products using all-natural ingredients, the new Innovation Lab
provides a hub for formulation experimentation, testing the viability
of various ingredients regarding flavor, binding, shelf life and other
critical factors," Targan said.
Bake Magazine Digital Special Report 3 | Volume 1 | bakemag.com
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AB Mauri continues to look at a
wide range of bakery ingredient
solutions that meet what both
AB Mauri's customers and their
consumers desire, from cleaner
label options that make a product
label more recognizable to ensuring
bakers can highlight the positive
benefits of their products.
"For example, our Burgen line of
bread mixes go beyond the basics
of simple ingredients and nothing
artificial with positive health benefits. Even our white bread brings
invisible nutrition to the table, naturally, by utilizing flours inherently
rich in heart-healthy soluble fiber,"
Rees says. "We want to change the
conversation to talk about what's
good about the ingredients and
not just what isn't in there.
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bake - July 2020
Table of Contents for the Digital Edition of bake - July 2020
bake - July 2020 - 1
bake - July 2020 - 2
bake - July 2020 - 3
bake - July 2020 - 4
bake - July 2020 - 5
bake - July 2020 - 6
bake - July 2020 - 7
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