Bakers Journal

Industry News: January/February 2007

November 7, 2007
By Brooke Shaw

S.M. Group Varennes now largest of Quebec labs, GELITA joins with L.V. Thomas Canada, New lupin bread – less is more, Cocoa’s healthy side promoted by Callebaut…

S.M. Group Varennes now largest of Quebec labs 
One of the largest private microbiology and chemistry laboratories in Quebec, S.M. Group International (SMI), has invested close to one million dollars in its Varennes facility, enabling it to meet the growing demand for food analysis services.  “This investment will enable us to further consolidate our position as agrifood sector leader, and to better serve our clientele’s needs, thanks to our cutting edge laboratory facilities,” noted S.M. Group President and CEO Bernard Poulin.

GELITA joins with L.V. Thomas Canada
GELITA North America, a market leader in gelatine production, has appointed L.V. Thomas Ltd. as its exclusive distributor for edible gelatine and gelatine hydrolysates in Canada.  These products can contribute to healthier foods by offering reduced sugar, fewer calories, lower carbohydrates and reduced fat content.  For more information, please visit

New lupin bread – less is more
Australian researchers report that bread enriched with seeds from the lupin plant help people feel more full and eat less.  “These results suggest that protein and fibre enrichment of bread with lupin kernel flour has the potential to influence appetite and reduce energy intake, at least in the short term,” wrote Dr. Ya P. Lee of the University of Western Australia, Perth.  Study participants ate up to one-third fewer calories at lunch when the meal consisted of a LFK bread sandwich rather than one on white bread.


Cocoa’s healthy side promoted by Callebaut
Barry Callebaut launched a new website devoted to the nutritional benefits of cocoa in an effort to counteract the increasingly unhealthy image of chocolate products and their unpopularity in a health-conscious market.  Internet users can log onto to discover the beneficial impact cocoa can have on heart health, brain function, the immune system and antioxidant levels.  In 2005, Barry Callebaut developed a new process under the trademark Acticoa which aims to preserve more of the healthy polyphenols that are often lost during cocoa bean processing.  Acticoa methods claim to reduce the loss of polyphenols from 70 per cent in standard industry to 20 per cent.

Wild wheat boosts varieties’ nutrients
United States scientists have identified a gene from wild wheat that could increase the protein and micronutrient content of the cultivated varieties by 10 to 15 per cent; and could soon be used in food products with enhanced nutritional value.  The development and commercialization of this nutrient-rich wheat could lead to a range of functional bakery with enhanced nutritional profiles.

Trans fat-free soybean
Initial research results from Iowa State University show oleic acid-rich soybeans could give industry access to new soybean oils with improved health profiles.  The new variety contains twice the amount of oleic acid found in conventional soybean oil and only one per cent linolenic acid.  The new oil, containing only one gram of saturated fat per tablespoon, is said to match canola oil, as well as halving the saturated fat found in traditional soybeans.  The new varieties will be available in 2007.

CP Kelco baking method – better bread, longer
Ingredients firm CP Kelco has invented a new method of bread-making which promises longer shelf life, improved texture and greater bread volume.  The main ingredient in the patented process is sugar beet pectin, which is extracted from sugar beet pulp and contains ferulic acid.  The patent claims bread made from this pectin is softer, lasts longer and can cut commodity costs for manufacturers as less pectins are used to produce better results and increase bread volume.

Non-wheat flour, process-friendly dough
A team of Danish and Swiss inventors have patented a new method of producing a process-tolerant composite dough comprising wheat and non-wheat gluten mixtures.  Capable of performing as a standard dough, it produces a crispy bread-type dough, which combines the characteristics of non-wheat flour with the structural and procedural benefits of wheat and can be frozen without any loss of quality.

Sonoco completes purchase of Clear Pack
Global packaging company, Sonoco, has acquired Clear Pack, a privately held, vertically integrated manufacturer of thermoformed and extruded plastic materials and containers, based in Franklin Park, Ill.  This will expand Sonoco’s rigid plastic operations, a company founded in 1899, with more than 300 operations in 35 countries, serving customers in 85 nations.

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