Baking & Snack - July 2018 - 80

SUGAR REDUCTION

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Our full range of SweetRightTM steviabased solutions was designed with
your taste, nutrition, cost and labeling
OFFETJONJOE-FUPVSnBWPS
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meet evolving consumer tastes
with plant-based sweetness from stevia.
Learn more at
ADM.com/sweeteningsolutions

Working closely with suppliers can
ensure bakers balance function and
taste effectively in reduced sugar desserts. Ms. Sargent said Corbion collaborates with bakers to tailor formulas
to specific application and consumer
needs. "While we do not specialize in
sugar substitutes, we offer a variety of
solutions to help bakery manufacturers maintain the flavor, texture, quality,
ease-of-handling and shelf-life stability
of their products," she said.
Chicory root fiber has proven to be
a useful tool when it comes to replacing some of the functions of sugar in
bakery applications. It offers bulk and
functionality without contributing to
the sugar line of the Nutrition Facts
Panel. "This allows for both sugar and
total calorie reduction compared to alternatives," Mr. Estal said.
Chicory root fiber contributes hu-

mectancy while being as sweet as 65%
of sucrose and containing 75% dietary
fiber. This has made it the center of
many of Sensus America's sugar reduction product launches. It also works
synergistically with HPS, masking any
aftertaste present from these sweeteners.
Cargill also employs its Oliggo-Fiber
chicory root fiber in conjunction with
Zerose erythritol and ViaTech stevia
to deliver sweetness, tenderness and
mouthfeel in baked goods. "In many
bakery applications, this trio of ingredients can successfully replace the
functionality of sugar, keep cost-of-use
in check and deliver on consumer preferences," Mr. Gilbert said.
To deliver the expected finished dessert with less sugar, bakers must put
together the right sugar reduction toolbox - a combination of both sweet flavor and bulking function.

Reduced sugar with the label in mind
With impending label changes regarding sugar and the clean
label trend going strong, how sugar reduction appears on the
label is important. Solutions that don't contribute to the "added
sugar" line in the new Nutrition Facts Panel and are recognizable or amplify nutrition are desirable.
"While we are dedicated to helping our customers stay
ahead of the latest demands and meet impending regulations,
we also believe it is important for them to consider their target
audiences and tailor their applications to meet the needs of
their end consumers," said Kathy Sargent, strategic innovation
director, Corbion.
Naturally derived sweeteners - stevia, monk fruit and allulose - and chicory root fiber provide nutrition and a cleaner
label. Chicory root fiber doesn't contribute to added sugars but
does provide soluble dietary fiber, a nutrient sorely lacking in
the American diet.
Carolina Innovative Food Ingredients (CIFI) developed its
sweet potato-based sweetener, Carolina Sweet, to create a
natural and clean label friendly sweetener. "Sweet potatoes
are so popular with consumers that their place in dessert
formulations was obvious to us," said Paul Verderber, vicepresident of sales, CIFI.
Carolina Sweet contributes a neutral sweetness to desserts,
offsetting the need for sugar from both a flavor and functional
standpoint, he said. The sweetener also imparts minerals and
nutritive content of sweet potatoes to the dessert - calcium,
magnesium, potassium, protein and vitamin A - in addition to
being recognized on the label.

*


http://www.ADM.com/sweeteningsolutions

Baking & Snack - July 2018

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

Baking & Snack - July 2018
Contents
Contents
Editorial - Unexpected perks of the job
Newsfront - FDA fiber decision pleases ABA, industry partners
Mondelez focusing on local
Paxiom opens fifth Xperience Center
News - Private label becoming greater force in snack market
BEMA announces 2018-19 executive committee officers
In Memoriam
People/In Brief
iba - HOME AWAY FROM HOME
iba 2018: US Pavilion Booth Previews
iba 2018: International Booth Previews
Canyon Bakehouse - REUNITED!
The art of product development
So much more than gluten-free
New Face of Retail - Going out of Focus
One-stop shop nix
Prebiotics - BENEFICIAL BACTERIA
Sugar Reduction - Toolbox of TASTE
Reduced sugar with the label in mind
Artisan Tech - AUTOMATED JUST RIGHT
Continuous improvement with automation
Cooling and Freezing - NIPPING it in the bud
Designing a freezer for future demand
Third-Party Solutions - PEAK PERSPECTIVE
Variety Packs - making GOOD CHOICES
INDUSTRY INSIGHT - DEVELOPING IN-HOUSE TALENT
Meeting Preview: Pack Expo International - POWER OF PACKAGING
Meeting Preview: AACC International - GLOBE-TROTTING CHEMISTS
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - July 2018 - Baking & Snack - July 2018
Baking & Snack - July 2018 - Baking & Snack - July 2018
Baking & Snack - July 2018 - FC - 1
Baking & Snack - July 2018 - FC - 2
Baking & Snack - July 2018 - 2
Baking & Snack - July 2018 - 3
Baking & Snack - July 2018 - 4
Baking & Snack - July 2018 - 5
Baking & Snack - July 2018 - 6
Baking & Snack - July 2018 - 7
Baking & Snack - July 2018 - 8
Baking & Snack - July 2018 - Contents
Baking & Snack - July 2018 - 10
Baking & Snack - July 2018 - Contents
Baking & Snack - July 2018 - Editorial - Unexpected perks of the job
Baking & Snack - July 2018 - 13
Baking & Snack - July 2018 - 14
Baking & Snack - July 2018 - 15
Baking & Snack - July 2018 - Paxiom opens fifth Xperience Center
Baking & Snack - July 2018 - 17
Baking & Snack - July 2018 - In Memoriam
Baking & Snack - July 2018 - People/In Brief
Baking & Snack - July 2018 - 20
Baking & Snack - July 2018 - 21
Baking & Snack - July 2018 - 22
Baking & Snack - July 2018 - iba - HOME AWAY FROM HOME
Baking & Snack - July 2018 - 24
Baking & Snack - July 2018 - 25
Baking & Snack - July 2018 - iba 2018: US Pavilion Booth Previews
Baking & Snack - July 2018 - 27
Baking & Snack - July 2018 - 28
Baking & Snack - July 2018 - 29
Baking & Snack - July 2018 - 30
Baking & Snack - July 2018 - 31
Baking & Snack - July 2018 - 32
Baking & Snack - July 2018 - 33
Baking & Snack - July 2018 - iba 2018: International Booth Previews
Baking & Snack - July 2018 - 35
Baking & Snack - July 2018 - 36
Baking & Snack - July 2018 - 37
Baking & Snack - July 2018 - 38
Baking & Snack - July 2018 - 39
Baking & Snack - July 2018 - 40
Baking & Snack - July 2018 - 41
Baking & Snack - July 2018 - Canyon Bakehouse - REUNITED!
Baking & Snack - July 2018 - 43
Baking & Snack - July 2018 - The art of product development
Baking & Snack - July 2018 - 45
Baking & Snack - July 2018 - 46
Baking & Snack - July 2018 - 47
Baking & Snack - July 2018 - 48
Baking & Snack - July 2018 - 49
Baking & Snack - July 2018 - So much more than gluten-free
Baking & Snack - July 2018 - 51
Baking & Snack - July 2018 - 52
Baking & Snack - July 2018 - 53
Baking & Snack - July 2018 - 54
Baking & Snack - July 2018 - 55
Baking & Snack - July 2018 - 56
Baking & Snack - July 2018 - New Face of Retail - Going out of Focus
Baking & Snack - July 2018 - 58
Baking & Snack - July 2018 - 59
Baking & Snack - July 2018 - One-stop shop nix
Baking & Snack - July 2018 - 61
Baking & Snack - July 2018 - 62
Baking & Snack - July 2018 - 63
Baking & Snack - July 2018 - 64
Baking & Snack - July 2018 - 65
Baking & Snack - July 2018 - 66
Baking & Snack - July 2018 - Prebiotics - BENEFICIAL BACTERIA
Baking & Snack - July 2018 - 68
Baking & Snack - July 2018 - 69
Baking & Snack - July 2018 - 70
Baking & Snack - July 2018 - 71
Baking & Snack - July 2018 - 72
Baking & Snack - July 2018 - 73
Baking & Snack - July 2018 - 74
Baking & Snack - July 2018 - Sugar Reduction - Toolbox of TASTE
Baking & Snack - July 2018 - 76
Baking & Snack - July 2018 - 77
Baking & Snack - July 2018 - 78
Baking & Snack - July 2018 - 79
Baking & Snack - July 2018 - Reduced sugar with the label in mind
Baking & Snack - July 2018 - 81
Baking & Snack - July 2018 - 82
Baking & Snack - July 2018 - Artisan Tech - AUTOMATED JUST RIGHT
Baking & Snack - July 2018 - 84
Baking & Snack - July 2018 - 85
Baking & Snack - July 2018 - 86
Baking & Snack - July 2018 - 87
Baking & Snack - July 2018 - Continuous improvement with automation
Baking & Snack - July 2018 - 89
Baking & Snack - July 2018 - 90
Baking & Snack - July 2018 - 91
Baking & Snack - July 2018 - 92
Baking & Snack - July 2018 - 93
Baking & Snack - July 2018 - 94
Baking & Snack - July 2018 - Cooling and Freezing - NIPPING it in the bud
Baking & Snack - July 2018 - Designing a freezer for future demand
Baking & Snack - July 2018 - 97
Baking & Snack - July 2018 - 98
Baking & Snack - July 2018 - 99
Baking & Snack - July 2018 - 100
Baking & Snack - July 2018 - 101
Baking & Snack - July 2018 - 102
Baking & Snack - July 2018 - 103
Baking & Snack - July 2018 - 104
Baking & Snack - July 2018 - Third-Party Solutions - PEAK PERSPECTIVE
Baking & Snack - July 2018 - 106
Baking & Snack - July 2018 - 107
Baking & Snack - July 2018 - 108
Baking & Snack - July 2018 - 109
Baking & Snack - July 2018 - 110
Baking & Snack - July 2018 - Variety Packs - making GOOD CHOICES
Baking & Snack - July 2018 - 112
Baking & Snack - July 2018 - 113
Baking & Snack - July 2018 - 114
Baking & Snack - July 2018 - 115
Baking & Snack - July 2018 - 116
Baking & Snack - July 2018 - 117
Baking & Snack - July 2018 - 118
Baking & Snack - July 2018 - 119
Baking & Snack - July 2018 - 120
Baking & Snack - July 2018 - INDUSTRY INSIGHT - DEVELOPING IN-HOUSE TALENT
Baking & Snack - July 2018 - 122
Baking & Snack - July 2018 - Meeting Preview: Pack Expo International - POWER OF PACKAGING
Baking & Snack - July 2018 - 124
Baking & Snack - July 2018 - Meeting Preview: AACC International - GLOBE-TROTTING CHEMISTS
Baking & Snack - July 2018 - Events
Baking & Snack - July 2018 - 127
Baking & Snack - July 2018 - 128
Baking & Snack - July 2018 - 129
Baking & Snack - July 2018 - Featured Innovation Center
Baking & Snack - July 2018 - 131
Baking & Snack - July 2018 - 132
Baking & Snack - July 2018 - Ingredients & Formulating
Baking & Snack - July 2018 - 134
Baking & Snack - July 2018 - 135
Baking & Snack - July 2018 - Equipment & Packaging
Baking & Snack - July 2018 - 137
Baking & Snack - July 2018 - 138
Baking & Snack - July 2018 - Patents
Baking & Snack - July 2018 - 140
Baking & Snack - July 2018 - New on the Shelf
Baking & Snack - July 2018 - 142
Baking & Snack - July 2018 - MARKETPLACE
Baking & Snack - July 2018 - 144
Baking & Snack - July 2018 - 145
Baking & Snack - July 2018 - 146
Baking & Snack - July 2018 - 147
Baking & Snack - July 2018 - 148
Baking & Snack - July 2018 - 149
Baking & Snack - July 2018 - 150
Baking & Snack - July 2018 - 151
Baking & Snack - July 2018 - 152
Baking & Snack - July 2018 - AD INDEX
Baking & Snack - July 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - July 2018 - 155
Baking & Snack - July 2018 - 156
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