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manufacturer Sunwin International. This investment allows Wild Flavors to monitor the production process and guarantee quality and, the company says, its ‘Taste Modification Technology’ is ideal for eliminating the licorice-like aftertaste that stevia naturally has. To date, France is the only
European country which has given stevia approval but Wild Flavors is confident EU approval will be given next year. In May Wild Flavors launched
Sea SaltTrim for bakers looking for a solution to the problem of salt reduction. Made from a specific sea salt
with naturally low levels of sodium but high levels of potassium chloride, the result, when combined with a natural functioning flavour, gives foods a salty ‘umami’ flavour. Another alternative for bakers
looking to reduce sugar and add fibre is polydextrose. This year Tate & Lyle commissioned the first European polydextrose production line for Sta-lite which, the company says, can reduce
sugar, and/or add fibre and improve the nutritional profile of cakes and biscuits. Available as powder or in liquid
form, Tate & Lyle says Sta-lite offers bakers flexibility as it can easily be used in existing industrial production lines. The company says that on average sugar can be reduced by 30-50 per cent depending on the recipe and no added sugar biscuits are possible. For bakers wanting to reduce
saturated fat levels, ADM has a range of low saturated oils and fats. Its Pura Shortening Low Trans for industrial bakers and Peerless Melva for craft bakers contain 35 per cent saturated fat and can be used in all general bakery applications. For bakers wanting greater reductions, ADM’s NovaLipid shortening can provide the same functionality, says the company, as standard all purpose shortenings, but contains only 30 per cent saturated fat, less than half of butter oil while NovaLipid Fluid Shortening, a pourable shortening, contains 26 per cent saturated fat.
European Baker Magazine - Digital Digest Now that Chia seed has been
approved by the EFSA for use in bread The Chia Company, based in Australia, sees it having a lot of potential to add value within the European bakery sector. A 5 per cent inclusion rate of chia in bread allows bakeries to meet the EFSA requirement for ‘source of Omega 3’ and ‘source of fibre’ claims, says the company. Chia seed contains all the natural elements of a wholegrain with over 20 per cent protein and all eight essential amino acids. An opportunity to reduce the
amount of added dried gluten and compensate for fluctuating flour qualities is now available with the launch in June by German company Mühlenchemie of a new complex of protein fractions and enzymes called EMCEglutenPLUS . The new product can increase
the effect of wheat gluten giving, according to the company, excellent baking results with no or reduced amounts of added gluten enabling bakers to reduce production costs by around 40 per cent on the price of added wheat gluten. n
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