Bakers Journal

New Products: October 2007

November 5, 2007
By Brooke Shaw

Taste potentiators better for health and nutrition, Taking salt from the spice rack, Reducing fat bloom on chocolate, Replacement ingredient cuts fat, Wheat protein to improve nutrition of baked goods, New fibre cuts calories by almost half, Chocolates new to market, Exotic, functional chocolates, Professional chocolate ‘indulgent’ recipes, Improved ‘green’ packaging, First ‘green’ PET, Films shed light on spoiled foods, One gas detection unit does it all, Cool idea brings fresh air to bakery employees, Plastic belt reduces waste

Taste potentiators better for health and nutrition
DSM Food Specialties launched a range of yeast-derived taste potentiators – Sensarite – aimed at maintaining an authentic taste profile in bakery and dairy products, reformulated to be better for health and nutrition. By enhancing the taste reception on the tongue, Sensarite can efficiently and cost-effectively make up for reduced salt, sugar and fat in products.

Taking salt from the spice rack
Two major players have launched salt reduction systems – Cargill and Jungbunzlauer. Cargill claims its substitute, SaltWise, can reduce sodium in packaged foods by 25 to 50 per cent without a loss of flavour. According to the company, all food makers need to do is “pull salt out and put SaltWise in,” since its new systems are “highly flexible.” 

European ingredients giant, Jungbunzlauer, introduced Sub4salt, which it claims to cut salt content by up to 50 per cent without loss in taste. Three primary benefits are claimed:  it can be used to achieve similar sensory characteristics to salt; it has no metallic potassium chloride aftertaste; and its usage and handling are similar to those of salt.


Reducing fat bloom on chocolate
Marigot claims its Aquamin F – a multi-mineral ingredient – can help reduce the problems caused by the powdery white film on chocolate, often left as a result of fluctuating temperature during storage. Their product, developed from seaweed, boosts the mineral content of the chocolate, and improves fat bloom resistance.

Replacement ingredient cuts fat
Baked goods could have reduced fat contents of 10 to 50 per cent, according to Cargill, using a new ingredient replacement – TexDesign – for margarine or oil.  The product is a carbohydrate-based fat replacement system and does not affect the texture or taste of the bakery products. TexDesign has been created to replace the margarine or oil in a recipe in the form of a dry mix or cream, without having to adapt the production method.

Wheat protein to improve nutrition of baked goods
A new wheat protein developed by ADM claims to allow manufacturers of bakery products to conveniently improve nutritional profiles. SmartBind can be used in microwavable pre-mixes to deliver baked goods of the same quality as those prepared in an oven, allowing for an even distribution of heat and retaining a soft, tender texture.  It also allows for a fat reduction of up to 25 per cent without affecting the texture of the products.

New fibre cuts calories by almost half
Promitor Soluble Corn Fiber, by Tate & Lyle, can be used to replace traditional sweeteners such as liquid and dry corn sweeteners, sucrose and other sugar alcohols – and, in the process, cut the calories almost in half.  The company claims that it is more acid stable; it comes in both liquid and powder form, making it easy and efficient to work with because it is soluble. 

Chocolates new to market
Barry Callebaut has a new range of chocolates, “White Chocolate and Real Fruit,” that combines the search for new and exciting taste experiences with the consumers’ growing demand for healthy or functional food. Real fruit powder means there is no artificial flavouring or colouring, and combined with the white chocolate allow manufacturers to extend the chocolate season.

Exotic, functional chocolates
Saxon Chocolates have created the Matcha chocolate line, designed to promote wellness and well-being, with choices such as Cherry Matcha Green Tea Bark and Matcha Green Tea Enrobed Cherries – full of antioxidants and flavonoids.  For more information, visit

Professional chocolate ‘indulgent’ recipes
Natural Indulgence, a recipe booklet for professionals, developed by Barry Callebaut in conjunction with the California Raisin Board, features a dozen choices that pair fine chocolate and the sweet, fruity taste of raisins. The booklet is available at in the “professional” section.

Improved ‘green’ packaging
Rohm and Haas has improved the performance of green packaging with the launch of its new additive, PARALOID™BPM-500, an impact modifier that broadens the usability of bioplastics by making them stronger without sacrificing clarity. It uses an innovative bioplastic derived from a renewable resource, such as corn, and is a way the company focuses innovation for the good of the environment.

First ‘green’ PET
Braskem, a leading company in thermoplastic resins, is producing the first, internationally certified polyethylene made from sugarcane ethanol. The product contains 100 per cent renewable raw materials – a green polymer, or high density polyethylene, that is one of the resins most widely used in flexible packaging.

Films shed light on spoiled foods
Developed by scientist at the U.K.’s University of Southampton and the Deutsches Kunststoff-Institute (DKI) in Germany, new polymer opal films use nanotechnology to change colour, a quality that can be used to indicate when foods have spoiled. The new films have the potential to help food manufacturers prevent recalls and food contamination incidents from affecting their brands. 

One gas detection unit does it all
A new monitoring system by Crowcon, the PGSi Programmable Monitoring System, can detect toxic or flammable gases such as carbon monoxide, carbon dioxide and methane from multiple locations. The company says its system does away “with the need for multiple fixed detectors, [and] the sampling system significantly reduces installation and maintenance costs.” The system simultaneously monitors up to four different gases from up to 32 individual sampling points.

Cool idea brings fresh air to bakery employees
A new air conditioning system, by Aqua Products, directs air to individual workers, without cooling the rest of the facility. The Hydro-Star Spot Cooling system could be particularly useful in bakeries, where temperatures can become especially heated from the ovens, causing worker discomfort. The company claims that in the industries where a spot cooling system has been in use, there has been a boost in morale, reduced sick days and better job performance by employees.

Plastic belt reduces waste
Habasit’s new plastic modular belt could help reduce product loss in plants, since it can be used for extremely tight transfers, and allows small products to be moved from one belt to another.  The company says the design cuts down on damage or losses, particularly with baked goods.

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