Kennedy's Bakery Production Industry News


Latest findings reveal almonds have a reduced level of calories


Research from the US Department of Agriculture (USDA) shows that both roasted and unroasted almonds provide fewer calories than thought—and that the number of calories is largely dependent on form.


The study, con- ducted by scientists from USDA’s Agri- cultural Research Service (ARS), and jointly funded by USDA, ARS and Almond Board of California, shows that compared to calories listed on nutrition labels, partici- pants actually absorbed 25% less calories from whole unroasted almonds and 19% fewer calories from whole roasted almonds.


The findings come in the wake of separate studies from Innova Market Research, revealing that almonds are now the number one nut in new introductions in Europe, with a 48% regional share, and a new record high of 42% globally.


David Baer, PhD, and his team from USDA's Agricultural Research Service (ARS), conducted a controlled human clinical trial using a new method to measure the calories absorbed from almonds, taking bioavailability into


account. The new method allowed the researchers to determine the number of calories actually digested and absorbed from almonds.


Traditionally, calories are determined using what are known as the Atwater factors, which was developed over 100 years ago, and assigns an estimated number of calories per gram of fat, protein and carbohydrate in a food.


“We expanded upon the Atwater method in our study, so we could tease out the caloric value


of a single target food,” explained Janet Novotny, PhD, a physiologist and mathematician


with the research team. “Then using the study participants’ energy intake and energy output, we were able to measure the number of calories actually digested and absorbed from a single food – in this case, almonds.”


In 2012, the researchers conducted their first study using whole roasted almonds, which showed that the almonds provided fewer calories than thought.


This time, the research team broadened their investigation to examine the calorie availability of additional almond forms, and also replicated the measurement of calories absorbed from whole roasted almonds. The researchers found that whole unroasted almonds provided 25% fewer calories than expected, while whole roasted almonds provided 19% fewer calories. Chopped roasted almonds provided 17% fewer calories, though the difference between the calories absorbed from chopped and whole roasted almonds was not statistically different.


8 Kennedy's Bakery Production Jan/Feb 2017


IN BRIEF


Danish bakery business expands


Danish emulsifier and stabi- liser company Palsgaard has acquired the majority of the shares of Brazilian food in- gredients company Candon Aditivos para Alimentos.


Since 2008, Candon has successfully been supplying a range of special ingredi- ents and premixes as well as a series of bakery emulsifiers to the food industry in Brazil.


Palsgaard ceo Jakob Thoisen said: “We strongly believe that by adding Palsgaard know- how, we’ll have an excellent opportunity to further develop the product range of Candon and ultimately expand sales to North and South America via Palsgaard’s sales network to the benefit of both com- panies.”


Sveba Dahlen restructures


Bakery company, the Sveba Dahlen Group has sold its sales subsidiary in China, Sveba Dahlen Food Equip- ment (Shenzhen) Co Limited.


The new company structure will continue to operate in China as a strong dealer of the brands Sveba Dahlen, Glimek and Bear and has also taken over the existing customer relations and war- ranties. The company will be run by Mr. Kevin Shu, who has been the Sales Director for the past three years.


In Hong Kong one of the employees, Mr. Alex Yiu, has taken over the dealership of the three brands Sveba Dahlen, Glimek and Bear from Sveba Dahlen Asia Pacific Limited. Mr. Yiu has worked for 8 years at Sveba Dahlen. The newly formed company is called the Swedish Bakery Equipment Company.


bakeryproduction.co.uk


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28