Baking & Snack - April 2022 - 86
ingredients & formulating
Improved protein solutions for extruded snacks
Glanbia Nutritionals introduced new protein options that aim to solve many manufacturing and sensory challenges snack manufacturers
face with protein extrusion technology: clogging, texture, flavor off-notes and less desirable chew down. Glanbia's new BarPro
100/120 MPCs and BarFlex 100 WPC were designed to deliver a less chalky, powdery and glassy texture during extrusion.
" Through our understanding of the intricacies involved in protein chemistry, along with its unique processing parameters, we were
able to develop a range of proteins optimized to allow for better expansion within the extrusion process, " said Ashley Bacchiarello, director
of product strategic management, Glanbia Nutritionals.
From these new technologies, Glanbia Nutritionals has also developed semi-finished extruded pieces, Crunchie extruded bites and
crisps, that are ideal for bar and snack inclusions.
(312) 683-8600 * www.glanbianutritionals.com
Clean label dairy-based flavors
Butter Buds' Flavor solutions can help improve the flavor and texture of clean
label par-baked breads. This range of products simplify ingredient lists while still
delivering a rich dairy flavor to par-baked breads. These solutions include Butter
Buds 32X, a concentrated flavor for rich butter flavor enhancement; cheese buds;
Butter Buds CL, a non-maltodextrin butter enhancer; dried cream extract/cream
to help mask off-notes, improve texture and bite; and cocoa butter buds.
(262) 598-9900 * www.bbuds.com
Citrus juicing byproducts enhance bakery texture
Givaudan will commercialize and use Citri-Fi, Fiberstar's plant-based ingredient
for improving texture in a variety of applications. Through a mechanical process,
soluble and insoluble orange and lemon fibers are converted into Citri-Fi. These
fibers are byproducts from the citrus juicing industry. Citri-Fi can enhance the
moisture and freshness in baked foods.
www.givaudan.com
86 Baking & Snack April 2022 / www.bakingbusiness.com
http://www.bakingbusiness.com
Baking & Snack - April 2022
Table of Contents for the Digital Edition of Baking & Snack - April 2022
Baking & Snack - April 2022 - Intro
Baking & Snack - April 2022 - 1
Baking & Snack - April 2022 - 2
Baking & Snack - April 2022 - 3
Baking & Snack - April 2022 - 4
Baking & Snack - April 2022 - 5
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2024
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https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
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