Baking & Snack - October 2008 - 66

HEALTHY INGREDIENTS

7

69

THE

Magnificent
Seven

To satisfy healthand-wellness shoppers,
formulators should look
beyond the conventional
ingredient horizon.

BY LAURIE GORTON
n mid-September, the Kroger Co. launched Active
Lifestyle bread featuring plant sterols, and a day later,
George Weston Bakeries announced that bread varieties containing plant sterols had joined the company's
Arnold and Brownberry platforms. A week or two after
that, Bimbo Bakeries USA brought out Mrs Baird's ActiFiber Wheat bread fortified with prebiotic fiber. Each new
product represented a big step forward in bakery formulation and in the quest to satisfy consumers' desires for
health-and-wellness values in the foods they buy.
To go beyond basic nutrition, formulators must look
outside conventional ingredient choices - as these new
product introductions prove. The plant sterols and inulin used in these breads are not common bakery components; instead, they are fortification or, as they are usually
described, functional ingredients.
With health-and-wellness foods now a well-established
trend for product development throughout the food industry, a variety of fortification ingredients have become
available that deserve attention from bakery formulators.
Here are seven ingredient categories worth considering.

I

FIBER IS KING. Foods that promote digestive health currently enjoy a high profile among health-and-wellnessminded consumers. When Fort Worth, TX-based Bimbo

announced its high-fiber bread fortified with chicoryroot fiber, the Mrs Baird's brand manager, Aaron Fisher,
described it as the region's first widely available prebiotic
bread. "Research shows consumers are demanding more
from their everyday foods, and there is a strong interest
in pre- and probiotic products," he said.
Using inulin, a soluble dietary fiber derived from
chicory roots, is one way to add prebiotic content to
formulations. Among the benefits of working with inulin, according to Joe O'Neill, executive vice-president of
sales and marketing for Orafti, Morris Plains, NJ, is that
it does not absorb water like other fiber additives do,
thus avoiding the common high-fiber bread problem of
overly sticky doughs. And in extruded products, inulin
helps control expansion at the die. Inulin, it turns out, is
also found in raisins, according to the California Raisin
Marketing Board.
Resistant starch, which occurs naturally in many
ᮡ Resistant starch, added to popular snacks, boosts their fiber content.
NATIONAL STARCH FOOD INNOVATION

October 2008 / BAKING & SNACK



Baking & Snack - October 2008

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Baking & Snack - October 2008 - 1
Baking & Snack - October 2008 - 2
Baking & Snack - October 2008 - 3
Baking & Snack - October 2008 - Contents
Baking & Snack - October 2008 - 5
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