Gluten-free and high-protein are two trends that a lot of bakers need ingredient solutions for these days. Well, I can tell you now that grains and plant-based proteins will be leading the way here! If you couldn’t make it to this year’s Baking Expo, you’re in luck because I stopped by the PGP International [...]
One thing I know for sure is that consumers today are hungry for healthier baked goods. That means that there is still plenty of steam behind the high-fiber and high-protein bakery trends. At IBIE, I’ll be looking forward to seeing innovative ingredients that cater to these consumer demands. And I have no doubt that [...]
Looking for that next functional ingredient to give your label a nutritional punch? Chia flour could be it. A long time health food celebrity, chia seeds are rich in protein, fiber, and antioxidants. When ground into a meal or flour, they can do a number of things for baked goods: Flour substitution: partial or total [...]
More than you are now! With the current keto and high protein trend, this naturally protein-rich ingredient packs a big punch when used in food. Not only does it increase protein in baked goods, whey also helps increase quality. It has strong water-binding properties that work well with whole wheat flours. Whey Functionality When used in baking, [...]
There are ever growing reasons to find egg replacements in a bakery setting. One aspect is savings: while egg prices rise and fluctuate, many egg replacers can come at half the cost. A few other reasons are supply chain issues, allergies or for vegan baking. The functions of eggs in bakery goods include: Emulsifying: [...]
Wheat Protein Isolate What is Wheat Protein Isolate? Wheat protein isolate, or WPI, refers to the wheat protein that has been separated (physically and/or chemically) from other flour components, such as starch, fat, fiber and simple sugars, found in the wheat kernel. Commercial powdered wheat protein isolates usually have a minimum protein [...]
You use protein to bulk up. So does your bread, in the form of gluten. This storage protein unique to wheat, rye and triticale is a reserve of amino acids. Thanks to its elastic, viscous and extensible properties, gluten gives bread its springy texture and allows dough to stretch. It also provides texture, stabilization, flavor and dough strength. [...]
Corn allergy is one form of food allergy that appears more prevalent than originally thought. Reports from the late 1950s suggested that corn allergy occurred in 0.16-30% of food allergy patients and were thought to be due to the sugars in corn.1 Surveys in countries such as Pakistan and Mexico revealed that corn allergies [...]
Nutri-Score Also known as 5-Colour Nutrition label or 5-CNL What is Nutri-Score? The Nutri-Score, also known as the 5-Color Nutrition label, is a nutritional rating system that was selected by the French government in March 2017 to be displayed on food products. The Nutri-Score label is based on a 5-color coded scale [...]
The keto (or ketogenic) diet is a fast-growing weight loss dietary trend that is raising the demand for low carb, nutritional-packed baked goods. With the market projected to reach revenues of 14.75 billion USD by 2027, there is a growing space for bakers to innovate with keto products. The history of ketoIn 1925, an [...]
