Baking & Snack - November 2018 - 66

PROBIOTICS

the extremes of pH, heat, cold and pressure than vegetative probiotic cells, making them a better fit for the fortification of baked goods," Mr. Cox said.
Elodie Ruffin, probiotics product manager, Lesaffre
Human Care, agreed. "Not all probiotic strains are able
to be incorporated into all matrices," she said. "Bacillus
spore-forming strains are specifically adapted for these
types of applications."
Lesaffre Human Care offers patented LifeinU Bacillus
subtilis CU1 for use in baked goods. It is a safe sporeforming bacteria with high stability throughout transportation, processing and product shelf life.
"LifeinU Bacillus subtilis CU1 is able to survive in
harsh conditions such as high temperature and humidity, allowing manufacturers to use it in a wide range of
functional foods," Ms. Ruffin explained. "For cereal bar
production, it can be added on top of the particulates
fraction and then covered by the hot binder to create the
final bar that will be formed, laminated and cut. Some
bakers may include a small fraction of vegetable oil in
their formula at the same moment they pour the bind-

er. Adding LifeinU Bacillus subtilis CU1 through this
oil fraction delivers extra shelf stability by minimizing
negative impact of possible water transfer or oxidation."
Kerry markets the spore-forming GanedenBC30
(Bacillus coagulans GBI-30, 6086) probiotic. The bacterial cells can withstand the manufacturing environment
and transit into the digestive tract, where they can germinate and deliver their intended health benefits.
"This increased stability allows bakers to add probiotics into better-for-you baked goods including cookies,
crackers, bread and biscuits," Mr. Cox said.

Establishing claims
Probiotic health benefits are often associated with a
precise amount of colony forming units (CFU). Bakers
should work with the probiotic ingredient supplier to
determine correct inclusion levels.
"In order to formulate effectively with probiotics, a
baker must include efficacious quantities supported by
strain-specific research, including any necessary overage to account for loss in the baking process," Mr. Cox

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66 Baking & Snack November 2018 / www.bakingandsnack.com

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Baking & Snack - November 2018

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

Baking & Snack - November 2018
Contents
Contents
Editorial - Diving into the digital divide
Newsfront - Grupo Bimbo commits to 100% renewable energy
Clif Bar & Company to install solar panel system
Empire Bakery to expand production plant in Virginia
Peak Rock adds Pretzels, Inc., to portfolio
More than 10,000 meals packed at Corbion food drive
National Bread Month toolkit offered by ABA, GFF
News/In Brief/In Memoriam
BEMA-U - Strengthening LEADERS
New Product Horizon - EYES ON THE PRIZE
Something Sweet - DEFYING THE ODDS
Searching for the breadth and depth of experience
Bars - PURPOSE-BUILT BARS
Bars play it cool
Shortening - Leave PHOS IN THE DUST
Probiotics - EXPANDING probiotics
Bread, Bun, Roll Tech - THAT'S SOMETHING SPECIAL
Mixing - STREAMLINED PRODUCTION
Digital Controls - THE REAL DEAL
Back to the future for the baking industry
Retail-Ready Packaging - At the READY
Secondary packaging goes green
INDUSTRY IMAGES - BAKERY GOES GLOBAL
INDUSTRY INSIGHT - INTELLIGENT DESIGN
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2018 - Baking & Snack - November 2018
Baking & Snack - November 2018 - Baking & Snack - November 2018
Baking & Snack - November 2018 - 2
Baking & Snack - November 2018 - 3
Baking & Snack - November 2018 - 4
Baking & Snack - November 2018 - 5
Baking & Snack - November 2018 - 6
Baking & Snack - November 2018 - 7
Baking & Snack - November 2018 - 8
Baking & Snack - November 2018 - Contents
Baking & Snack - November 2018 - 10
Baking & Snack - November 2018 - Editorial - Diving into the digital divide
Baking & Snack - November 2018 - 12
Baking & Snack - November 2018 - 13
Baking & Snack - November 2018 - 14
Baking & Snack - November 2018 - 15
Baking & Snack - November 2018 - Clif Bar & Company to install solar panel system
Baking & Snack - November 2018 - 17
Baking & Snack - November 2018 - National Bread Month toolkit offered by ABA, GFF
Baking & Snack - November 2018 - 19
Baking & Snack - November 2018 - News/In Brief/In Memoriam
Baking & Snack - November 2018 - 21
Baking & Snack - November 2018 - 22
Baking & Snack - November 2018 - BEMA-U - Strengthening LEADERS
Baking & Snack - November 2018 - 24
Baking & Snack - November 2018 - New Product Horizon - EYES ON THE PRIZE
Baking & Snack - November 2018 - 26
Baking & Snack - November 2018 - 27
Baking & Snack - November 2018 - 28
Baking & Snack - November 2018 - 29
Baking & Snack - November 2018 - 30
Baking & Snack - November 2018 - 31
Baking & Snack - November 2018 - 32
Baking & Snack - November 2018 - 33
Baking & Snack - November 2018 - 34
Baking & Snack - November 2018 - Something Sweet - DEFYING THE ODDS
Baking & Snack - November 2018 - 36
Baking & Snack - November 2018 - 37
Baking & Snack - November 2018 - Searching for the breadth and depth of experience
Baking & Snack - November 2018 - 39
Baking & Snack - November 2018 - 40
Baking & Snack - November 2018 - 41
Baking & Snack - November 2018 - 42
Baking & Snack - November 2018 - 43
Baking & Snack - November 2018 - 44
Baking & Snack - November 2018 - 45
Baking & Snack - November 2018 - Bars - PURPOSE-BUILT BARS
Baking & Snack - November 2018 - 47
Baking & Snack - November 2018 - 48
Baking & Snack - November 2018 - 49
Baking & Snack - November 2018 - Bars play it cool
Baking & Snack - November 2018 - 51
Baking & Snack - November 2018 - 52
Baking & Snack - November 2018 - 53
Baking & Snack - November 2018 - 54
Baking & Snack - November 2018 - Shortening - Leave PHOS IN THE DUST
Baking & Snack - November 2018 - 56
Baking & Snack - November 2018 - 57
Baking & Snack - November 2018 - 58
Baking & Snack - November 2018 - 59
Baking & Snack - November 2018 - 60
Baking & Snack - November 2018 - 61
Baking & Snack - November 2018 - 62
Baking & Snack - November 2018 - Probiotics - EXPANDING probiotics
Baking & Snack - November 2018 - 64
Baking & Snack - November 2018 - 65
Baking & Snack - November 2018 - 66
Baking & Snack - November 2018 - 67
Baking & Snack - November 2018 - 68
Baking & Snack - November 2018 - 69
Baking & Snack - November 2018 - 70
Baking & Snack - November 2018 - Bread, Bun, Roll Tech - THAT'S SOMETHING SPECIAL
Baking & Snack - November 2018 - 72
Baking & Snack - November 2018 - 73
Baking & Snack - November 2018 - 74
Baking & Snack - November 2018 - 75
Baking & Snack - November 2018 - 76
Baking & Snack - November 2018 - 77
Baking & Snack - November 2018 - 78
Baking & Snack - November 2018 - 79
Baking & Snack - November 2018 - 80
Baking & Snack - November 2018 - 81
Baking & Snack - November 2018 - 82
Baking & Snack - November 2018 - Mixing - STREAMLINED PRODUCTION
Baking & Snack - November 2018 - 84
Baking & Snack - November 2018 - 85
Baking & Snack - November 2018 - 86
Baking & Snack - November 2018 - 87
Baking & Snack - November 2018 - 88
Baking & Snack - November 2018 - 89
Baking & Snack - November 2018 - 90
Baking & Snack - November 2018 - 91
Baking & Snack - November 2018 - 92
Baking & Snack - November 2018 - Digital Controls - THE REAL DEAL
Baking & Snack - November 2018 - Back to the future for the baking industry
Baking & Snack - November 2018 - 95
Baking & Snack - November 2018 - 96
Baking & Snack - November 2018 - 97
Baking & Snack - November 2018 - 98
Baking & Snack - November 2018 - Retail-Ready Packaging - At the READY
Baking & Snack - November 2018 - Secondary packaging goes green
Baking & Snack - November 2018 - 101
Baking & Snack - November 2018 - 102
Baking & Snack - November 2018 - 103
Baking & Snack - November 2018 - 104
Baking & Snack - November 2018 - INDUSTRY IMAGES - BAKERY GOES GLOBAL
Baking & Snack - November 2018 - 106
Baking & Snack - November 2018 - 107
Baking & Snack - November 2018 - 108
Baking & Snack - November 2018 - 109
Baking & Snack - November 2018 - 110
Baking & Snack - November 2018 - INDUSTRY INSIGHT - INTELLIGENT DESIGN
Baking & Snack - November 2018 - Events
Baking & Snack - November 2018 - 113
Baking & Snack - November 2018 - 114
Baking & Snack - November 2018 - 115
Baking & Snack - November 2018 - Featured Innovation Center
Baking & Snack - November 2018 - 117
Baking & Snack - November 2018 - Ingredients & Formulating
Baking & Snack - November 2018 - 119
Baking & Snack - November 2018 - Equipment & Packaging
Baking & Snack - November 2018 - 121
Baking & Snack - November 2018 - 122
Baking & Snack - November 2018 - 123
Baking & Snack - November 2018 - Patents
Baking & Snack - November 2018 - 125
Baking & Snack - November 2018 - New on the Shelf
Baking & Snack - November 2018 - 127
Baking & Snack - November 2018 - MARKETPLACE
Baking & Snack - November 2018 - 129
Baking & Snack - November 2018 - 130
Baking & Snack - November 2018 - 131
Baking & Snack - November 2018 - 132
Baking & Snack - November 2018 - 133
Baking & Snack - November 2018 - 134
Baking & Snack - November 2018 - 135
Baking & Snack - November 2018 - 136
Baking & Snack - November 2018 - AD INDEX
Baking & Snack - November 2018 - NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2018 - 139
Baking & Snack - November 2018 - 140
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