Healthy ingredient technologies for use in bakery will be at the forefront of this month’s Food Ingredients Europe exhibition at London’s ExCeL.
Ingredients supplier Cargill (F61) will be sharing insights on developing differentiated new products, especially healthier consumer packaged goods. The company provides ingredients relevant to heart health, digestive health and general wellness. Products are also being developed to address diabetes and obesity. Prototypes will be on offer for sampling.
array of new sweeteners
Speciality sweeteners to be demonstrated include: C*Maltidex, a reduced-calorie alternative to sugar for confectionery and bakery products; Xtendä Isomaltulose, which offers the full energy and natural sweetness of sugar but with sustained energy release; and Erythritol, a sugar replacer used on its own or in combination with higher intensity sweeteners.
A new addition to Cargill’s starch portfolio is texturising product TexDesign (patent pending) - a one-to-one bakery fat replacement system to reduce the fat content of baked goods by 10% to 50%.
Cargill’s range of enzyme-modified dairy ingredients will be available for tasting. It claims these are becoming increasingly economically attractive to manufacturers.
Various chocolate and chocolate-coating specialities will be on show including organic, single origin, inclusions and decoration varieties.
Deba Deutsche Back, a specialist in baking premixes and concentrates, will be presenting functional systems for industrial production. The emphasis will be on premixes for bread and rolls, pastry goods and desserts, particulary highly concentrated baking improvers for bread, the Multi-Component System which allows for the selection of a specific choice of ingredients, and whipping emulsifiers for premixes used in pastry goods.
healthy eating options
The latest healthy eating ingredient from DSM Food Specialties - InsuVital, designed to help Type 2 diabetics manage their glucose levels, will be presented for the first time at the show. Three new ingredients will be unveiled in DSM’s new Toolkit for cake producers and it will also present its range of taste potentiators - Delite, BSalt and DSalt - to reduce salt and fat in various bakery applications.
Specialist food inclusions company Nimbus Foods is showcasing natural, non-HVO inclusions, including fudges, toffees and Vanillin-free chocolate-coated inclusions. It will also present a new range of organic inclusions such as honeycomb, fudge and toffee.
The Wild Blueberry Association of North America marks 25 years of promoting wild blueberries in the UK in the Canadian pavilion (B2103). Canadian wild blueberries are available in the UK in a wide variety of formats. Visitors will be able to try the berries and look at how they are used in bakery. n