bake - November/December 2022 - 43

pastries
PLANT-BASED OPTIONS
According to Ardent Mills, plant-based grains are transforming
how the world is nourished. For instance, chickpeas are a nitrogen-fixing
crop that can play a key role in regenerative agriculture.
Quinoa is a sustainability powerhouse. For every 1,000 acres
of Colorado quinoa planted by Ardent Mills, 366 million gallons of
water are saved, according to research from the company.
Ardent Mills' research revealed that consumers do not necessarily
expect baked foods containing alternative grains and pulses
to match wheat-based baked foods' finished product flavor
and texture profile. They do, however, expect these products to
taste good and be high quality.
Others are making wide gains in this emerging market. Corbion
offers a range of grain-based blends for the baking industry,
including grain and seed blends, grain bread mix, super-soaked
grains and hydrated ancient grains.
Corbion features a new customer support offering, 360° by
Corbion.
" As an innovative ally to the baking industry for more than a
century, Corbion consistently brings together cutting-edge food
science, advanced technology and manufacturing know-how
to deliver products that resonate in an ever-changing marketplace, "
says Jennifer Lindsey, vice president of global marketing,
SFS. " Now, with the launch of 360° by Corbion, our customers
can take their product development process to the next level
of innovation, efficiency, speed and profitability. "
Featured products at Corbion's IBIE booth included:
Ultra Fresh® - This tiered portfolio offers a variety of solutions
for increased moistness, resilience and softness. Ultra Fresh is a
finalist for the 2022 IBIE Best in Baking Award for Sustainability.
Pristine® 3000 - The most robust dough conditioning innovation
from Corbion to date, Pristine 3000 enables bakers to
overcome common quality hurdles such as wheat protein inconsistencies
without relying on gluten supplementation and traditional
solutions like DATEM.
Vantage 2060 - Available regionally, enzyme-based Vantage
2060 makes it possible to reduce oils and hard fats by up to 60%
and can be used alongside other dough improvers and ESL solutions
for easy formulation.
Soluble corn fiber
Health took center stage at the International Baking Industry
Expo (IBIE), where Cargill debuted its new soluble corn fiber.
The ingredient supports sugar reductions of 30% or more, while
bakemag.com | NOV-DEC 2022 > 43
also giving products a fiber boost. Alongside its nutritional credentials,
the soluble fiber brings other benefits. It labels simply
as soluble corn fiber and offers good digestive tolerance, a must
for indulgent categories like bakery. It's functional, too, bringing
back bulk and mouthfeel to reduced-sugar applications.
" It is a great way to help with bulking and adds fiber to your
formulation, " says Courtney LeDrew, marketing manager for
Cargill Starches, Sweeteners and Texturizers. " Two nutrients that
consumers are seeking are protein and fiber. Now a lot of bakery
items are leading with protein claims. "
Visitors to Cargill's booth at IBIE sampled prototypes highlighting
the new ingredients, including a Reduced-Sugar Linzer
Cookie made with Cargill soluble corn fiber and ViaTech® stevia
leaf extract, and a Savory Spinach Pinwheel, which with 8 grams
of protein per serving highlighted the company's vital wheat
gluten, PURIS™ pea protein and Prolia® soy flour products.
According to Innova August 2022 research cited by Cargill,
the percentage of bakery penetration with a protein claim increased
from 15% in 2016 to 19.3% in 2021.
Wheat gluten protein was the most common plant protein in
bakery launches with a protein claim over a five-year period.
JOHN UNREIN
http://www.bakemag.com
bake - November/December 2022

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