Baking & Snack - July 2021 - 42

SWEETENERS
Spread in cookies
is affected by
the sugar in the
formulation and
must be accounted
for when reducing
this ingredient.
©manyakotic - stock.adobe.com
" Our new line of proprietary sweeteners provides the
same level of sweetness as cane sugar with a similar intensity
curve, " said Michael Chen, managing director,
Nascent. " The inclusion of rare sugars like allulose and/
or tagatose allows these sweeteners to replicate and replace
the texture and mouthfeel of sugar in baked goods. "
These sweeteners also brown and spread similarly to
sugar when baked, according to Mr. Wang.
" This is a key property that differentiates them from
more traditional solutions of using erythritol or other
sugar alcohols, " he said. " They are label-friendly and
contain levels of soluble fibers that consumers desire. "
Premium natural high-intensity sweeteners, such
as Reb M and monk fruit, may appear costly; however,
because they are as much as 300 times as sweet as
cane sugar, their cost-in-use improves their economics.
Bulking agent, flavors and masking agents may cause
prices to creep up.
" It can be difficult to foresee the various effects that
processing, ingredient selection and other elements of
formulating will have on an end product, " said Corie
Beyers, strategic marketing manager, food systems,
Ingredion. " We work with our customers to help guide
their formulation process, taking into consideration the
various factors necessary to ensure a stable, reproducible
product. When developers are able to understand
how each component interacts and impacts the product
as a whole, the process becomes much more effective
and efficient.
" Today's consumers are altering their consumption
habits and product preferences at a rapid pace, " Ms.
Beyers said. " Taking a systems approach to product development
accelerates the process, enabling our customers
to respond to the market. This includes developing
new products and reformulating existing favorites to improve
consumer appeal. "
With the supplier support, bakers can leverage the
way all of these ingredients can work together to promote
taste and functionality while also reducing sugar.
" Synergies between sweeteners can be leveraged to
achieve a clean, sweet taste, " said Sue Butler, technical
42 Baking & Snack July 2021 / www.bakingbusiness.com
category manager for nutrition-bakery and confectionery,
Tate & Lyle. " Soluble fibers can be good humectants
and help to maintain a nice, soft texture. The incorporation
of other mono and di-saccharides can help to provide
that nice soft desirable texture. "
New and novel sweeteners
In addition to stevia, there's a growing toolbox of natural
sweeteners now available to bakers. Some are noncaloric
replacements for sugar. Others are viewed as
more label-friendly and sustainable crops. Pure, singleorigin,
organic coconut nectar is one such example.
" Coconut nectar is a millennium-old 'new' ingredient, "
said Paul Whitman, fruit and vegetable specialties
category manager, Global Organics Ltd. " Our supplier
in Java, Indonesia, uses a traditional harvesting method:
wrapping the coconut blossoms in palm leaves to prevent
full blossoming. Twice daily, climbers carefully
scale to the very top of the tree, expertly cut razor thin
slices from the coconut flowers, to start the sap flowing
and collect 2 to 5 liters per day. The sap is evaporated
and concentrated to a syrup. If the sap was fully evaporated,
you would have produced coconut sugar. "
IN ADDITION TO STEVIA,
THERE'S A GROWING
TOOLBOX OF NATURAL
SWEETENERS NOW
AVAILABLE TO BAKERS.
Minimal processing retains phytonutrients and essential
minerals, such as small amounts of iron, zinc,
calcium and potassium, along with amino acids and
broad-spectrum B vitamins. Coconut nectar has a lowglycemic
index and is naturally gluten free and suitable
for a paleo diet.
" Organic coconut nectar can be used as a one-to-one
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Baking & Snack - July 2021

Table of Contents for the Digital Edition of Baking & Snack - July 2021

Baking & Snack - July 2021 - Intro
Baking & Snack - July 2021 - 1
Baking & Snack - July 2021 - 2
Baking & Snack - July 2021 - 3
Baking & Snack - July 2021 - 4
Baking & Snack - July 2021 - 5
Baking & Snack - July 2021 - 6
Baking & Snack - July 2021 - 7
Baking & Snack - July 2021 - 8
Baking & Snack - July 2021 - 9
Baking & Snack - July 2021 - 10
Baking & Snack - July 2021 - 11
Baking & Snack - July 2021 - 12
Baking & Snack - July 2021 - 13
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Baking & Snack - July 2021 - 16
Baking & Snack - July 2021 - 17
Baking & Snack - July 2021 - 18
Baking & Snack - July 2021 - 19
Baking & Snack - July 2021 - 20
Baking & Snack - July 2021 - 21
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Baking & Snack - July 2021 - 23
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Baking & Snack - July 2021 - 25
Baking & Snack - July 2021 - 26
Baking & Snack - July 2021 - 27
Baking & Snack - July 2021 - 28
Baking & Snack - July 2021 - 29
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Baking & Snack - July 2021 - 36
Baking & Snack - July 2021 - 37
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Baking & Snack - July 2021 - 42
Baking & Snack - July 2021 - 43
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