Baking & Snack - May 2024 - 49

FORMULATION
Keto-Friendly Formulating
benefits have contributed to the lifestyle diet's success,
including blood sugar and mood/energy management,
as well as support for a focus on (disease) prevention. "
Eighty-nine percent of keto dieters said their diets
satisfy their goal of feeling better and eating healthier,
according to a consumer study on keto baked goods
conducted by Ingredion Inc. When it comes to labeling,
keto-friendly statements outperformed keto-certified
claims, suggesting that having a keto-friendly label is
sufficient for most buyers.
" In terms of sub-categories that consumers have purchased
more frequently, bread, cookies and bagels are
the top three, " said Ricardo Rodriguez, marketing manager,
bakery, snacks and confectionery at Ingredion.
" When choosing bakery items, consumers are concerned
with no added sugars, reduced/low sugar and no
artificial ingredients. "
Baked snack foods are also trending. Crisp Power,
Hauppauge, NY, for example, is a new line of proteinpacked
pretzels. One serving contains 6 grams of carbohydrates
and 27 to 28 grams of plant-based protein. The
protein is a blend of grains and legumes, and packages
flag a claim that they are a good source of protein.
It starts with carbs
For many mainstream consumers, keto-friendly is all about
being low carbohydrate. Meeting the strict keto diet requirements
of consuming 75% of calories from fat, 20%
from protein and 5% from carbohydrates is on the decline.
" Keto-friendly has evolved as an indicator of healthier,
low-carb, high-protein bakery goods that appeal to
not only those who adhere to the keto diet but individuals
seeking a healthier lifestyle, " said Steve Adolphson,
senior research manager, Glanbia Nutritionals. " The
inclusion of better-for-you fats and proteins that function
well in these products provides an opportunity to
develop and market healthy baked goods that earn repeat
purchases by concerned consumers. "
For a baked good to align with a keto-friendly diet,
carbohydrates must be limited. That has historically
been a challenge as carbohydrates serve as the base for
most baked goods. That's changed with advancements in
ingredient technology.
" The more a baked good relies on the functionality
of key carbohydrates - wheat flour, sugar and starch -
the more challenging it is to formulate a keto-friendly
product, " said Erin Nese, principal technologist, technical
service at Ingredion.
Removing or reducing carbohydrates requires the
baker to build back their functions. This includes taste,
texture, processability and even shelf life stability.
" Baked goods with delicate textures can be more challenging, "
said Brook Carson, vice president of research
and development, Manildra Group USA. " Sweet goods
are more difficult than bread-type products since the flour
component and sweet component must be replaced. "
When flour is removed, so is the gluten, which is important
for rise and texture in baked goods. Eggs can be
very helpful, as they contribute protein and assist with
aeration and stabilization. Bakers seeking a keto-friendly
and vegan claim have their work cut out for them.
" Vegan keto breads and pastries are even more challenging
as eggs are essential to providing structure and
texture that is often missing without gluten, " said Kate
Kadlec, research and development scientist, Scoular.
Keto-friendly mixes containing a cocktail of different ingredients
have also been helpful in reducing
reliance on flour and therefore the
net carbohydrates in a formulation.
Brolite's keto-friendly low-carb
mixes are made from resistant
starch, inulin, gum, gluten, isolate
and fiber that provide a low calorie/carbohydrate
flour replacer.
The mix creates a single serving
of sliced bread with only one net
carb. The mix is available in white,
grain, sesame and sour varieties.
Ardent Mills' keto-friendly blends
enable bakers to swap out their conventional
flour in a range of
bakery applications, including
bread, pizza crust, tortillas,
bagels, breadsticks and others.
According to the company, this
can be done without an impact
to processes, equipment or the
formulation.
Better nutrition
Early generations of keto
baked goods were criticized
for their lack of
protein and fiber,
two
www.bakingbusiness.com / May 2024 Baking & Snack 49
Vegan keto products
provide a host of
challenges for
formulators.
©vaaseenaa-stock.adobe.com
MEETING THE STRICT
KETO DIET REQUIREMENTS
OF CONSUMING 75% OF
CALORIES FROM FAT, 20%
FROM PROTEIN AND 5%
FROM CARBOHYDRATES IS
ON THE DECLINE.

Baking & Snack - May 2024

Table of Contents for the Digital Edition of Baking & Snack - May 2024

Baking & Snack - May 2024 - Intro
Baking & Snack - May 2024 - 1
Baking & Snack - May 2024 - 2
Baking & Snack - May 2024 - 3
Baking & Snack - May 2024 - 4
Baking & Snack - May 2024 - 5
Baking & Snack - May 2024 - 6
Baking & Snack - May 2024 - 7
Baking & Snack - May 2024 - 8
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https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
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