- Fat replacement in bakery products was one of the most prevalent trends of the year and Dow Ingredients made an interesting contribution to the category with Satisfit, a plant-based cellulose emulsifier.
Rather than working as a fat replacer as such, the company is marketing the ingredient as a way to reduce fat absorption by the body. Dow said that Satisfit said has been shown to block the absorption of saturated and trans-fats in pre-clinical trials.
- AB Enzymes, the German subsidiary of ABF Ingredients, launched two new proteases to deal with biscuit processing issues, such as browning and cracking. It said that Veron HPP and Veron S50 allow biscuit dough to be handled and stretched with less cracking, thereby reducing wastage.
A protease is a type of enzyme which breaks down into peptides or amino acids and is used to increase shelf life and improve texture in bakery products.
- Beneo-Remy tapped into the trend for gluten-free products this year with the launch of RemyLive, its rice bran and germ mix. The company’s sales and marketing manager Vincent Caulwaerts told BakeryandSnacks.com that the ingredient can be used as a way to add fibre to gluten-free bakery, while appealing to consumer demand for all-natural ingredients.
- Cargill’s ingredient for heart health, Barliv, made its debut in the bakery sector, following a long period of raising awareness about the barley beta glucan’s potential for cholesterol control. The company said that bakery was an ideal starting point for Barliv, as it can be easily incorporated without the need for reformulation.
- Meanwhile, Ulrick & Short has launched a host of ingredients looking to meet increasing demand for ‘clean label’ and non-allergenic products. These include the release of Eziglaze, a bakery glaze made from water, maize starch and salt, as well as DeLyte6, a tapioca starch for fat replacement in cakes.