Baking & Snack - June 2018 - 67

ity, fat reduction and carbohydrate reduction. Dairy proteins can also replace eggs.
There are many options to choose from.
Agropur offers a low-fat whey protein
isolate that is free of sugar as well as carbohydrates. This product is frequently used
as an egg replacer, partial flour replacer
and partial fat replacer in baked goods.
"Whey protein hydrolysates make sense
for sports nutrition as they are easier for
the body to absorb over isolates or concentrates," said Marissa Stubbs, account
manager, bakery products, Agropur. "The
long protein chains are broken down into
smaller chains, allowing for easier absorption by the body."
Milk Specialties Global offers a heat-stable whey protein concentrate that incorporates protein into baked goods, even sweet
treats such as cookies and cakes.
"It can turn an ordinary cake formula
into a protein-packed indulgence," said
Suvash Kafley, senior director of process
and product innovation. "Not only does it
add protein, but it also may create a more
appealing label by helping to reduce fat
in the formula. The proteins help maintain strong air cells that will not collapse
throughout baking. This results in a cake
with similar height and crumb structure as
a full-fat formula."
Michael Hiron, vice-president of sales at
Milk Specialties, added that baked goods
make sense for sports nutrition because
they deliver proteins different than beverage or bar formats that are popular among
athletes and active lifestyles.
Plant-based proteins, most notably from
peas, rice and soy, are also gaining traction
in sports nutrition, especially when used
in blends to deliver a more complete amino acid profile. In baked goods that might
be otherwise vegan, plant-based proteins

Milk proteins have a clean taste and reduce flavor and
texture challenges associated with protein.
Milk Specialties

help keep the vegan claim.
"Some of our most popular plant-based
proteins are pumpkin seed protein and
lentil protein as well as whole food ingredients like chia seeds and quinoa," Ms.
Raban said. "Formulators can easily incorporate these steam-sterilized powders
into many different types of baked goods
to deliver on consumers' drive to add more
plant-based protein to their diet."
For products looking to make gluten- or
egg-free claims, quinoa can replace wheat
flour and chia seeds can substitute for eggs
in baked goods, Ms. Raban explained.
Lenny & Larry's, Panorama, CA, markets individually wrapped baked goods
loaded with protein and fiber. The company's vegan Complete Cookie relies on vital
wheat gluten, pea protein and rice protein
to deliver 16 g protein per cookie. All three
baked goods contain 5 g fiber.
More examples include Brooklyn-based
Protes Protein Snacks, which offers vegan
pea protein-based baked chips. Enjoy Life
Foods, Chicago, markets poppable Protein
Bites, which are also vegan, drawing their
protein from rice and pumpkin seeds.

Balancing the scale
There's an entire spectrum of nutrients associated with sports nutrition. It's impossible to pack them all into a single product
and still deliver on taste. Identifying the
product's performance goal can help with
nutrient selection. Managing blood sugar
is one goal that can make workouts more
effective and sustainable.
"Alternative sweeteners are redefining the
common approach of the sports nutrition
industry," Mr. Peters said. "They shift the

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

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http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
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http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
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