Baking & Snack - June 2018 - 64

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in baked goods have been centered on
smaller bites or balls, giving consumers
more control over how much they eat
at a given time. Smaller portions offer a
convenient form of snack that they can
enjoy at home, on a hike or on their way
to the gym.
Additionally, the darker flavors from
Maillard browning or the addition of
chocolate and caramel help mask many
off tastes associated with sports nutrition ingredients. "The higher total solids
content and firm body of many baked
products makes them ideal vehicles to

Creating indulgent
baked snacks that
deliver proven
health benefits will
be key for bakers
in this growing and
evolving market.
incorporate value-added nutrients with
minimal impact on the overall sensory profile of the product," said Jayesh
Chaudhari, senior director of R&D solutions, Prinova USA. "In addition, a higher
load of carbohydrates with fiber, good fat
and protein may offer the advantage of

Smaller protein bites or balls are convenient and provide
portion control.
vm2002 - stock.adobe.com

covering off-notes from vitamins and the
metallic taste from some minerals."

Fueling innovation
When it comes to athletic fuel, protein
content attracts many shoppers to a product because it's associated with increasing strength, building muscle, enhancing
recovery, slowing age-related muscle loss,
reducing appetite and more. According
to Innova Market Insights, launches of
sports-related products with a protein
claim increased by 25.4% in 2016. This
trend shows no sign of abating.
Dairy proteins, contain all the essential
and nonessential amino acids, have long
been the leader in helping brands introduce products that resonate with the fitness
audience. Many sports nutrition products
will include both types of dairy proteins:
casein and whey. The combination of fastdigesting whey proteins with slow-acting
casein proteins is essential for athletic recovery. Together, they provide a constant
flow of amino acids and the essential nutrients needed to replenish a body and maximize post-workout recovery while building and repairing lean muscles.
In general, dairy proteins in baked applications provide functional properties
other than just fortification. This includes
browning, water binding, increased viscos-


http://www.kbingredients.com

Baking & Snack - June 2018

Table of Contents for the Digital Edition of Baking & Snack - June 2018

Baking & Snack - June 2018
Contents
Contents
Editorial - Rolling with the changes
Newsfront - Bimbo expanding in China
Fritsch USA opens North America testing center
Nestle launches nutrition initiative to help children
Aryzta unveils €200 million restructuring plan
News - Ardent Mills apprenticeship program nears milestone
Schwan’s to open restaurant concept in Minnesota
In Memoriam
People/In Brief
Workplace Culture - Foundational Values
La Mie Caline - Bon Appetit, MON AMIE
Looking to invest at iba and IBIE
Building a world around corporate responsibility
Heightening the La Mie Caline experience
Kids’ Snacking - a double stamp of APPROVAL
PHOs - a never-ending story
Sports Nutrition - next-level PERFORMANCE
Texture & Taste - TRADING Gluten for Guns
The show of hands for gluten-free multiplies
TECHNICALLY SPEAKING - HIGHWAY TO HEALTHY
Dough Handling - Modern TRANSPORT
FRYING - STAYING UNDER CONTROL
An Integrated System
Water Reduction - avoiding ALL HAZARDS
Food safety boils down to best practices
Premium Packaging - PERCEPTION BECOMES REALITY
Closing the deal on a premium perception
Warehouse Management - TIME TO integrate
SANITATION STRATEGIES - earth DAYS
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2018 - Baking & Snack - June 2018
Baking & Snack - June 2018 - Baking & Snack - June 2018
Baking & Snack - June 2018 - 2
Baking & Snack - June 2018 - 3
Baking & Snack - June 2018 - 4
Baking & Snack - June 2018 - 5
Baking & Snack - June 2018 - 6
Baking & Snack - June 2018 - 7
Baking & Snack - June 2018 - 8
Baking & Snack - June 2018 - Contents
Baking & Snack - June 2018 - 10
Baking & Snack - June 2018 - Contents
Baking & Snack - June 2018 - Editorial - Rolling with the changes
Baking & Snack - June 2018 - 13
Baking & Snack - June 2018 - Aryzta unveils €200 million restructuring plan
Baking & Snack - June 2018 - 15
Baking & Snack - June 2018 - In Memoriam
Baking & Snack - June 2018 - 17
Baking & Snack - June 2018 - People/In Brief
Baking & Snack - June 2018 - 19
Baking & Snack - June 2018 - 20
Baking & Snack - June 2018 - Workplace Culture - Foundational Values
Baking & Snack - June 2018 - 22
Baking & Snack - June 2018 - 23
Baking & Snack - June 2018 - 24
Baking & Snack - June 2018 - 25
Baking & Snack - June 2018 - 26
Baking & Snack - June 2018 - 27
Baking & Snack - June 2018 - 28
Baking & Snack - June 2018 - La Mie Caline - Bon Appetit, MON AMIE
Baking & Snack - June 2018 - Looking to invest at iba and IBIE
Baking & Snack - June 2018 - 31
Baking & Snack - June 2018 - 32
Baking & Snack - June 2018 - 33
Baking & Snack - June 2018 - 34
Baking & Snack - June 2018 - 35
Baking & Snack - June 2018 - Building a world around corporate responsibility
Baking & Snack - June 2018 - 37
Baking & Snack - June 2018 - Heightening the La Mie Caline experience
Baking & Snack - June 2018 - 39
Baking & Snack - June 2018 - 40
Baking & Snack - June 2018 - 41
Baking & Snack - June 2018 - 42
Baking & Snack - June 2018 - Kids’ Snacking - a double stamp of APPROVAL
Baking & Snack - June 2018 - 44
Baking & Snack - June 2018 - 45
Baking & Snack - June 2018 - 46
Baking & Snack - June 2018 - 47
Baking & Snack - June 2018 - 48
Baking & Snack - June 2018 - 49
Baking & Snack - June 2018 - 50
Baking & Snack - June 2018 - 51
Baking & Snack - June 2018 - 52
Baking & Snack - June 2018 - PHOs - a never-ending story
Baking & Snack - June 2018 - 54
Baking & Snack - June 2018 - 55
Baking & Snack - June 2018 - 56
Baking & Snack - June 2018 - 57
Baking & Snack - June 2018 - 58
Baking & Snack - June 2018 - 59
Baking & Snack - June 2018 - 60
Baking & Snack - June 2018 - 61
Baking & Snack - June 2018 - 62
Baking & Snack - June 2018 - Sports Nutrition - next-level PERFORMANCE
Baking & Snack - June 2018 - 64
Baking & Snack - June 2018 - 65
Baking & Snack - June 2018 - 66
Baking & Snack - June 2018 - 67
Baking & Snack - June 2018 - 68
Baking & Snack - June 2018 - 69
Baking & Snack - June 2018 - 70
Baking & Snack - June 2018 - 71
Baking & Snack - June 2018 - 72
Baking & Snack - June 2018 - Texture & Taste - TRADING Gluten for Guns
Baking & Snack - June 2018 - 74
Baking & Snack - June 2018 - 75
Baking & Snack - June 2018 - 76
Baking & Snack - June 2018 - 77
Baking & Snack - June 2018 - The show of hands for gluten-free multiplies
Baking & Snack - June 2018 - 79
Baking & Snack - June 2018 - 80
Baking & Snack - June 2018 - 81
Baking & Snack - June 2018 - 82
Baking & Snack - June 2018 - TECHNICALLY SPEAKING - HIGHWAY TO HEALTHY
Baking & Snack - June 2018 - 84
Baking & Snack - June 2018 - Dough Handling - Modern TRANSPORT
Baking & Snack - June 2018 - 86
Baking & Snack - June 2018 - 87
Baking & Snack - June 2018 - 88
Baking & Snack - June 2018 - 89
Baking & Snack - June 2018 - 90
Baking & Snack - June 2018 - 91
Baking & Snack - June 2018 - 92
Baking & Snack - June 2018 - 93
Baking & Snack - June 2018 - 94
Baking & Snack - June 2018 - 95
Baking & Snack - June 2018 - 96
Baking & Snack - June 2018 - FRYING - STAYING UNDER CONTROL
Baking & Snack - June 2018 - 98
Baking & Snack - June 2018 - 99
Baking & Snack - June 2018 - An Integrated System
Baking & Snack - June 2018 - 101
Baking & Snack - June 2018 - 102
Baking & Snack - June 2018 - Water Reduction - avoiding ALL HAZARDS
Baking & Snack - June 2018 - 104
Baking & Snack - June 2018 - 105
Baking & Snack - June 2018 - Food safety boils down to best practices
Baking & Snack - June 2018 - 107
Baking & Snack - June 2018 - 108
Baking & Snack - June 2018 - Premium Packaging - PERCEPTION BECOMES REALITY
Baking & Snack - June 2018 - 110
Baking & Snack - June 2018 - 111
Baking & Snack - June 2018 - Closing the deal on a premium perception
Baking & Snack - June 2018 - 113
Baking & Snack - June 2018 - 114
Baking & Snack - June 2018 - 115
Baking & Snack - June 2018 - 116
Baking & Snack - June 2018 - 117
Baking & Snack - June 2018 - 118
Baking & Snack - June 2018 - Warehouse Management - TIME TO integrate
Baking & Snack - June 2018 - 120
Baking & Snack - June 2018 - 121
Baking & Snack - June 2018 - 122
Baking & Snack - June 2018 - 123
Baking & Snack - June 2018 - 124
Baking & Snack - June 2018 - SANITATION STRATEGIES - earth DAYS
Baking & Snack - June 2018 - Events
Baking & Snack - June 2018 - 127
Baking & Snack - June 2018 - Featured Innovation Center
Baking & Snack - June 2018 - 129
Baking & Snack - June 2018 - Ingredients & Formulating
Baking & Snack - June 2018 - 131
Baking & Snack - June 2018 - 132
Baking & Snack - June 2018 - 133
Baking & Snack - June 2018 - 134
Baking & Snack - June 2018 - Equipment & Packaging
Baking & Snack - June 2018 - 136
Baking & Snack - June 2018 - 137
Baking & Snack - June 2018 - 138
Baking & Snack - June 2018 - Patents
Baking & Snack - June 2018 - 140
Baking & Snack - June 2018 - 141
Baking & Snack - June 2018 - New on the Shelf
Baking & Snack - June 2018 - MARKETPLACE
Baking & Snack - June 2018 - 144
Baking & Snack - June 2018 - 145
Baking & Snack - June 2018 - 146
Baking & Snack - June 2018 - 147
Baking & Snack - June 2018 - 148
Baking & Snack - June 2018 - 149
Baking & Snack - June 2018 - 150
Baking & Snack - June 2018 - 151
Baking & Snack - June 2018 - 152
Baking & Snack - June 2018 - AD INDEX
Baking & Snack - June 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - June 2018 - 155
Baking & Snack - June 2018 - 156
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