Baking & Snack - October 2020 - 44

DAIRY & EGGS

'PREMIUMIZE'

WITH DAIRY AND EGGS

Minimally processed ingredients from the
refrigerated dairy departments may not be
feasible for industrial bakers; however, suppliers
offer solutions that keep labels clean while
producing consistent product with that farmfresh taste experience. These ingredients add
value and may command a premium price tag.
"Not only are consumers looking for original,
high-quality products in bakeries, but studies
also show they are willing to pay more,"
said Elisa Maloberti, director of egg product
marketing, American Egg Board. "All-natural
ingredients with no added preservatives will
increase the value of your bakery's products in
the eyes of the consuming public."
This has been the mantra of Pepperidge
Farm since its inception when the brand was
started in the home kitchen of its founder
Margaret Rudkin, who said she had just one
idea: producing a top-quality food product.
The brand continues to uphold her standard
and stay as close to kitchen staples as possible
when creating new product.
Owned by the Campbell Soup Co., Camden,
NJ., the brand introduced limited-edition
Pumpkin Spice Milano cookies, which are two
crispy cookies filled with a premium pumpkinflavored chocolate cream. The milk chocolate
filling is made with butter, whole milk and
nonfat milk, while the cookies include eggs,
nonfat milk and reduced-minerals whey.
Perfect Snacks, San Diego, manufacturers of
Perfect Bar, The Original Refrigerated Protein
Bar, has become a leader in fresh snacking by
relying on the food principles the family behind
the company learned as children: to focus on
the power of quality, whole-food ingredients.
"The ingredients found in our products are
derived from whole, minimally processed
foods, including nuts, honey, milk and eggs,"
said Bill Keith, chief executive officer and cofounder, Perfect Snacks.
For the fall, the company brought back its
seasonal Pumpkin Pie Perfect Bar flavor. The
Pumpkin Pie bars include organic nonfat dry
milk and organic dried whole egg powder. One
bar contains 310 calories, 19 grams of fat, 14
grams of protein and 16 grams of sugar.

sons, many egg and milk-derived ingredients are sold in a dry
format, which extends shelf life and makes them nonperishable.
With powders, bakers are also not paying to ship water. When
preferred, bulk-tank liquid formats are available as well as frozen
options. With solids such as cheese, not only are dried powders
available but so are shredded, crumbled and even concentrated
formats.
These ingredients are also natural approaches to formulating
baked goods that complement popular low-carbohydrate diets, including the keto lifestyle. Traditional grain-centric baked
goods are typically the first products to be excluded from these
dietary regimens. Careful crafting with milk, dairy products and
eggs keep baked goods on the menu.
General Mills, Minneapolis, is launching :ratio, a keto-friendly
product line that includes crunchy bars. The keto lifestyle has
been a major contributor to the popularity of healthful fats and
protein. The keto diet is approximately 70% fat, 20% protein, and
5% each simple carbohydrates and non-starchy vegetables.
Consumers are increasingly looking for ways to cut back on
sugar and carbohydrates through better-for-you alternatives, according to General Mills. This is fueling innovation in the ketogenic products category, which is predicted to grow 5.5% through
2027, according to The Insight Partners.
The :ratio bars come in Lemon Almond and Toasted Almond
flavors. Whey protein isolate gives the products a protein boost,
with each bar providing 220 calories, 17 grams of fat, 12 grams of
protein, 2 grams of net carbs and a mere 1 gram of sugar.
HighKey, Ferndale, Wash., is all about making better-for-you
and keto-friendly products that taste just like the original. This
summer the brand added new flavors of cakes, cookies and baking mixes to its product lineup. Almond flour is the main ingredient of these gluten-free products. The cookies also rely on butter
and dried eggs for aeration, moistness and flavor development.

The incredible egg
Farm-to-fork traceability translates to the authenticity and transparency consumers increasingly demand. Bakers can deliver
quality products that meet consumer expectations by using the
right ingredients and thereby build and supplement a stellar
brand reputation.
"Highly functional, recognizable ingredients like real eggs deliver on the quality promise for both the consumer and the manufacturer," said Elisa Maloberti, director of egg product marketing, American Egg Board. "On the consumer side, eggs represent
a comforting staple that appear in 94% of kitchens nationwide.
On the manufacturing side, egg ingredients deliver more than 20
functional properties that interact synergistically with both common and unique ingredients used to create gold-standard cakes,
muffins, cookies, cheesecakes and other popular products. The
product appearance, taste and subtle variables like crumb quality,
tenderness and texture can be traced in part to the role eggs play
in baking operations."
No single ingredient can replace the many functionalities of

44 Baking & Snack October 2020 / www.bakingbusiness.com

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Baking & Snack - October 2020

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