". Bakery Industry: healthy trends

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Showing posts with label healthy trends. Show all posts
Showing posts with label healthy trends. Show all posts

Healthy Baking Alternatives: A Wholesome Journey to Tasty Delights


In the realm of baking, flavor and texture are paramount. But what if we told you that you can achieve both deliciousness and healthiness without compromising on either? Yes, it's possible! Welcome to the world of healthy baking alternatives, where we transform your favorite treats into guilt-free pleasures. In this comprehensive guide, we will explore various substitutes and techniques to create delectable baked goods that will not only tantalize your taste buds but also promote your well-being.

Whole Wheat Flour: The Staple Swap

Traditional Choice: All-purpose flour is a common base for most baking recipes. It's versatile but lacks essential nutrients.

Healthy Alternative: Whole wheat flour is the hero here. It retains the bran and germ, offering more fiber, vitamins, and minerals.

By making this simple switch, you can enjoy the same delightful textures in your baked goods while boosting their nutritional value. Whole wheat flour is particularly excellent for bread, muffins, and cookies.

Natural Sweeteners: Kiss Goodbye to Refined Sugar


Traditional Choice: Refined sugar is the go-to sweetener for most baked goods, but it's linked to various health issues when consumed in excess.

Healthy Alternative: Opt for natural sweeteners like honey, maple syrup, or coconut sugar. They add sweetness with a dash of nutrients.

Using natural sweeteners not only enhances the flavor of your treats but also reduces the glycemic index, making them a better choice for those watching their blood sugar levels.


Goodbye Butter, Hello Healthy Fats

Traditional Choice: Butter is rich and creamy but packed with saturated fats that may raise cholesterol levels.

Healthy Alternative: Avocado, Greek yogurt, or applesauce can replace butter in recipes, adding healthy fats and moisture.

These alternatives not only reduce the calorie count but also introduce a delightful twist to your baked goods. Think avocado chocolate mousse or yogurt-based cakes.
Healthy Baking Alternative

Nutritional Powerhouses: Nuts and Seeds

Traditional Choice: Chocolate chips, sprinkles, and candy toppings are common choices for adding crunch and sweetness.

Healthy Alternative: Opt for nuts (almonds, walnuts) and seeds (chia, flaxseeds) to boost the nutrition of your baked creations.

Nuts and seeds provide essential fatty acids, protein, and fiber. They not only enhance the taste but also improve the overall nutritional profile.

Dairy Dilemma: Embrace Plant-Based Alternatives

Traditional Choice: Milk, cream, and cheese are staples in many baked recipes, but they can be high in saturated fats and lactose.

Healthy Alternative: Almond milk, coconut milk, and vegan cheese can replace dairy while adding unique flavors.

Plant-based options are lower in saturated fats and can cater to dietary restrictions like lactose intolerance and veganism.

Sneak in Veggies: The Stealthy Health Move

Traditional Choice: Cakes and muffins are typically laden with butter and sugar.

Healthy Alternative: Incorporate vegetables like zucchini, carrots, and sweet potatoes for moisture and nutrients.

Adding veggies not only boosts the nutritional content but also keeps your baked goods moist without excess fats.

The Power of Spices: Flavor without Calories

Traditional Choice: Heavy reliance on sugar, salt, and artificial flavorings for taste.

Healthy Alternative: Use spices like cinnamon, nutmeg, and cardamom to add depth of flavor without added calories.

Spices not only make your treats taste fantastic but also offer potential health benefits due to their antioxidant properties.

In conclusion, with these healthy baking alternatives, you can embark on a delightful journey towards guilt-free indulgence. By making simple ingredient swaps, you'll not only satisfy your sweet tooth but also nourish your body with essential nutrients. So, go ahead, whip up your favorite recipes using these healthier options, and relish the wholesome goodness of baked delights without any compromise. Happy and healthy baking!

Latest Trends And Innovations In Bakery Industry

 In the latest  edition of  IBIE 2010   Bakery Industry  biggest and largest  trade fair of the world   one can see the  trends of bakery  industry  and  what  manufacturers and business leaders are upto  to meet the consumer demands .Following has been major  areas  for bakery  manufacturers  to deal with 
  • nutritious
  • natural/organic
  • gluten free 
  • whole grain /multi grain
  • probiotic/omega -3 /fortified
  • low fat
  • low sugar
  • low sodium 
  • green packaging 
  • ethical  businesses practices  . 
Companies which  can promotes its product on these  lines  can see surge in its  sales .


A report



Clear Valley omega-3 shortening is a new, on-trend ingredient from Cargill. It can help bakeries differentiate their products by adding an FDA nutrient content claim for ALA omega-3s, which, surveys show, consumers increasingly are looking for.

On the grain side, Cargill's Horizon Milling unit launched "EcoFlour sustainability solutions" – a customizable program that can give processors and farmers not just a flour but also a sustainability claim. It uses satellite imagery and soil sampling to identify the best (read that: minimal) use of fertilizer on fields, improving yields and reducing energy inputs -- and cost. Plus, depending on how the numbers play out, you could make a "green" claim.

Another interesting development from the Minnesota multinational was a new business unit, Cargill Process Optimizers. This new service is weighted toward the plant operations side of food manufacturers, helping them increase yields and capacity and reduce energy and water consumption. Cargill, after all, operates 1,200 of its own facilities around the world, so its engineers have a pretty good idea of how to run a plant. They"ve also developed some proprietary software. For the first time on a broad scale, Cargill shares that know-how as a contract service.

Using enzymatic interesterification, Bunge Oils brought out a new line of shortenings and oils, the UltraBlends EIE line. These soybean-based products eliminate trans fat and optimize saturated fats, while delivering functionality and great taste. They have a wide plasticity range and have a more consistent SFC Curve, creating less variability in firmness of the dough.

Loders Croklaan launched a line of donut fry products aimed at improving eating quality and production efficiency. SansTrans DF Select frying shortenings eliminate oil migration, a shortcoming in typical commodity donut frying shortenings, making these products ideal for coated donuts. In addition, the improved crystallization properties mean improved eating quality as the melting profile is cleaner and less waxy.

Switching to gluten replacement, ConAgra Mills' continued to plug its Ancient Grains flours. Made from amaranth, millet, quinoa, sorghum and teff, these flours – in stock and in customizable blends – are naturally gluten-free. They also add some important nutrients (protein, fiber, vitamins, minerals and antioxidants) as well as consumer interest. Sample baked goods also used ConAgra's Ultragrain white whole-wheat flour, which combines the nutritional benefits of whole grains with the mainstream appeal of refined flours.

For its gluten-free solution, American Key Food Products turns to the cassava root. King Lion Cassava Flour can be used as a single flour solution, eliminating the need to blend with other flours in most applications. It differs from both tapioca flour – which often is just tapioca starch -- and even other cassava flours on the market, which often are course cassava meal. King Lion has a finer particle size, similar to that of wheat four.

The National Honey Board was there to assist gluten-free product formulators. Using honey as a sweetener provides moisture and flavor improvement to gluten-free baked goods – while also adding functional benefits, color, enzymes, extra browning and a clean, even attractive, label.

With integrated milling and processing, 21st Century Grain Processing has long been a supplier of grain-based ingredients. At IBIE, the company put several of its grains (wheat, oats, corn) together into cereal clusters. Visitors to the booth were sampling Chocolate Kitchen Clusters and Honey Kitchen Clusters, both with whole grain oats and other grains. The company now offers custom coated grains and cereal cluster with enhanced texture, flavor bursts and mineral fortification to build a targeted nutritional profile.

Gum Technology Corp. introduced Coyote STARch Pastry Cream Stabilizer, a blend of modified starch, tara gum and carrageenan, that improves the characteristics of pastry cream without adding cost. It provides a smoother and less grain texture than starch alone, company officials say.

Fibersol-2, the soluble dietary fiber from Matsutani LLC and ADM, was a key ingredient in a chocolate chip cookie prototype, which displayed how added fiber can give baked goods a "good source of fiber" claim without negatively impacting taste.

Separately, ADM featured a new sorghum flour in a gluten-free chocolate chip cookie – as well as other flours and milled products, cocoa and chocolate ingredients and VegeFull cooked bean ingredients.

G+ technology was a new addition to the PowerFresh line of bakery enzyme products of Danisco USA. G+ is an amylase-based addition that give specific performance characteristics, foremost among them longer freshness/shelf-life.

Nielsen-Massey Vanillas was showing Madagascar Bourbon Pure Vanilla Paste. It's made with the company's Madagascar Bourbon vanilla extract with the addition of real seeds from the vanilla pod, combined in a slightly viscous base. It is used whenever the distinctive look of vanilla seeds is desired.

Viterra Food Processing focuses on premium oat and barley ingredients, many of them organic certified.

National Starch showed Homecraft Create 765, a clean-label specialty flour that can reduce fat and costs in baked goods.

Watson's Soft "n" Mighty products include natural and certified organic dough conditioners and a premium bread base.



source 

http://www.foodprocessing.com

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