BRAZIL- IFF, a leading food ingredient supplier, has unveiled a new, innovative bakery solution aimed at helping South American bakers produce clean label bread and pastries.
Known as GRINDSTED® POWERBake Clean, the new solution is a blend of soy lecithin, enzymes, and natural soluble fiber and is an alternative to the dough strengtheners currently used in bread formulations.
Its use, therefore, makes it possible to avoid the use of oxidizing agents that are traditionally used in bakery, some of which have names that consumers are unfamiliar with.
Hopping on the clean label bandwagon
With IFFs new ingredients, companies will have an opportunity to join the clean label’ bandwagon which is increasingly highlighted in the media as something that deserves attention from the food industries.
‘Clean label’ resonates with consumers as products that do not contain artificial ingredients, are naturally processed, free from a component they consider unhealthy or have a shorter list of ingredients.
According to a recently conducted study found that South American consumers who check labels tend to classify ingredients they do not understand as something negative.
Vanessa Martins Mendes, marketing manager for Bakery, IFF says that as the clean label gathers momentum in South America, product compositions are expected to be a key driver when purchasing industrial breads.
“We urge companies that do not want to be left behind should start taking into these consumer insights into consideration now,” Mendes added.
Cost and process benefits
In addition to improving the clean label profile of baked products, IFF says that GRINDSTED® POWERBake Clean has other cost and process benefits.
For instance, GRINDSTED® POWERBake Clean can replace 100 percent of the vital wheat gluten that is usually added to the formulas of industrialized bread, allowing bakers to have a better production plan with potential cost savings since vital gluten has a large price variation.
Moreover, it is reported to deliver process benefits, such as increased dough strength, higher tolerance, greater volume, and better shaped loaves.
Luís Gióia, bakery application specialist at IFF says that a key benefit of GRINDSTED® POWERBake is that it enhances dough water absorption (between 1 percent to 5 percent).
This according to Gióia, increases the yield, results in the production of more bread loaves per batch compared to traditional formulations.
GRINDSTED® POWERBake Clean is yet another unique solution on to IFF’s broad portfolio of solutions for industrial breads, after the successful launch of GRINDSTED® BWA range.
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