bake - July 2020 - 28

Alexandra de los Reyes, health and well-being product management analyst at Puratos

interest in healthy, freshly packaged,
indulging, local and affordable.
Consumers in China want more fiber,
more grains, less fat and less sugar.
Demand for freshly packaged
with short shelf life is also rising. In
Germany, 47% agree all stores and
restaurants should deliver to homes.
In the United States, De Los Reyes
said, there is a huge drive for e-commerce, food safety and localism.
"We know local businesses are
hit very hard," she said. "We want
to know what we can do to support
them."
Customers are more conscious

of immune systems, their body's
defense against infections, De Los
Reyes said, citing a huge increase
in immune system awareness.
Consumer studies show the immune
system as a desired function is rising
66% month over month.

Zero-calorie sweeteners
A global yeast and baking ingredients
supplier has joined forces with an
innovative leader in biotechnology,
sustainability, and natural ingredients to offer a next-level solution in
zero-calorie sweeteners for baking.
AB Mauri North America, St.

Louis, and Amyris Inc., Ameryville,
Calif., announced an exclusive multiyear agreement for the sale and
purchase of Amyris' Purecane™
RebM zero-calorie sweetener for
baking applications.
Purecane™ is made through a
fermentation process that starts
with sugarcane and converts it to a
pure, no-calorie sweetener without
artificial chemicals or bitter aftertaste - unlike other alternative
sweeteners. This process requires
one-tenth of the agricultural acreage
than other leading natural leaf products and results in very low waste.
"Their technology is really exciting.
I really think biotechnology has a big
role to play in the future of the baking
industry," said Mark Prendergast,
president of AB Mauri North America,
adding that the sweetener is now
available. "This gives our customers
what they want in a cost-effective
manner. This is one of these launches
that checks a lot of consumer boxes.
We're ready to go."
Customers can reduce sugar by as
much as 50% without compromise,
he added. Purecane is an ingredient
solution that serves as part of a
complex answer reaching the intersection of consumer demand for
reduced sugar with those wanting
to buy a more sustainably sourced
product. Both goals are achieved.
And it has a very high level of purity
with no aftertaste.
This partnership is expected to
transform the industrial baking
sector in the United States, Mexico,
and Canada by enabling AB Mauri's
The push for greater transparency is growing.

28

Bake Magazine Digital Special Report  3 | Volume 1 | bakemag.com

JOHN UNREIN

Taste is the No. 1 purchase factor
for bread and pastries.


http://www.bakemag.com

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
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https://digital.bakemag.com/sosland/bake/bake-september-october-2024
https://digital.bakemag.com/sosland/bake/bake-july-aug-2024
https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2024
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
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http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
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