project masking was unnecessary,” says Hanne Bjørn Nedergaard from Danish Technological Institute. The partners combined the natural


flavours of cereal bars with the fermented ingredient and applied perceptual taste masking strategies. Throughout the process the cereal bars were gradually improved until the desired result was achieved. “We experimented with various recipes, and the result was a crispy, dark chocolate covered snack bar with anti-inflammatory capacity,” concludes Hanne.


A crucial factor Taste, of course is always one of the most important elements to consider when developing new ingredients, as Christian Sobolta, Chief Growth Officer of CSM Ingredients, pointed out. “We strive to provide ingredients that allow our customers to meet evolving consumer demands for nutritious products


– including protein-rich


solutions. Indeed, when it comes to on- the-go snacks especially, taste is crucial – consumers expect deliciousness, and this is what keeps them coming back for more. To address this, we have made the taste aspect a focal point in our product development efforts.” At the cutting-edge of producing ingredients of natural origin which can offer benefits in protein bar applications, Hi-Food was acquired by CSM Ingredients in 2022. The company can offer textured vegetable proteins and semi-solid vegetable fibres which together are able to help protein bar manufacturers meet the protein requirements demanded by consumers, and at the same time address the challenge of sugar reduction. “Together these


ingredients can enable the


creation of protein bars with 30% less sugar, while maintaining a high fibre content and delivering the desired textured mouthfeel,” says Christian. “One of our strengths is being able to create synergies across our ingredient-tech platform, that can count on a cross-functional network consisting of research centres in Goes (the Netherlands), Bingen and Delmenhorst (Germany), Fort Worth (United States), and Parma (Italy),” says Christian. It has, for example, created a


bakeryproduction.co.uk


Protein Cream Croissant to highlight its ingredient capabilities,


sourced


from its ingredient-tech platform – it includes a plant-based fat emulsion and pastry improvers, plant-based textured proteins, and protein cream. “This croissant embodies our commitment to merge taste and health into one to provide a delightful, nutritious, and sustainable snacking experience that meets the evolving preferences and values of today’s consumers,”


concludes Christian. Ingredients chosen for use in cereal bars need to do more than just taste good – they need to


offer


Solids handling equipment specialist, Ajax Equipment, has supplied a leading UK cereal bar and snack manufacturer with a stainless-steel twin-screw mixer which includes both


paddle augers and ribbon


augers to ensure it can undertake a variety of mixing tasks. Ajax’s twin mixer features quick release couplings which make it easy to switch between auger types as well as removing the augers for cleaning. However, for this particular application it has been made possible to clean the augers in situ by filling the machine with water. The continuous mixer also


features heated screw shafts and casing. Heating the machine ensures the condition of the ingredients is maintained, allowing materials to be sufficiently mixed to consistently produce the high-quality product desired. “Continuous mixers are ideal for producing a variety of food products including cereal bars and chocolate,” explained Eddie McGee, Managing Director at Ajax Equipment. “Ajax’s mixers provide the right balance between work input and maintaining the condition of ingredients such as puffed rice and oats when mixing them with syrups and pastes.”


Continuous mixer for cereal bar production


health


benefits and help consumers meet their daily nutritional needs. As less and less of us are sitting down to consume three balanced meals a day, bars can offer a good solution for today’s consumer who wants to ensure they still eat healthy, nutritionally balanced foods while on the go.


Kennedy’s Bakery Production December/January 2023/24 17


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