Baking & Snack - October 2015 - 51

Sweetener breakthroughs
The most recent sweetener to enter the marketplace is allulose, an
almost no-calorie sugar monosaccharide. It is described by some
scientists as a rare sugar because it
is found in nature but in such small
quantities that until now has made
simple extraction and purification
commercially unviable.
"Newly commercialized enzymatic approaches now allow the
commercial viability of this generally recognized as safe ingredient,"
said Steven Young, North American
technical advisor to Matsutani
America Inc., Itasca, IL.
While allulose is not fermentable,
which must be considered with yeastleavened products, it does offer some
of the functional properties of sugar.
"Allulose is a low-calorie sugar
with bulking properties similar to
sucrose," said Tetsuo Iida, director of
rare sugar R&D at Matsutani, Itami,
Japan. "Because it is a monosaccharide, allulose can contribute to nonenzymatic browning, which makes
it a very attractive alternative sweetener for baked goods."
These properties make allulose a
viable option when reducing sugar
without affecting flavor or texture.
"We are currently working with a large
baked goods producer to decrease
calories and sugars in mini brownie
bites, with the goal for a serving to be
under 200 Cal," said Ms. Scholl of Tate

The most recent sweetener
to enter the marketplace is
allulose, an almost no-calorie
sugar monosaccharide.
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www.bakingandsnack.com / October 2015 Baking & Snack 51



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Baking & Snack - October 2015

Table of Contents for the Digital Edition of Baking & Snack - October 2015

Baking & Snack - October 2015
Table of Contents
Table of Contents
Editorial - Innovation...squared
Newsfront - Flowers builds organic portfolio with Alpine Valley
Hearthside expands footprint in bar category
ASB brings back popular product contest
Survey: Americans eating more whole grains
Tromp Group, BV, acquires Tromp Group USA
Updated production facilities save costs for Mondelez
Consumers share different food fears
People/In Memoriam/In Brief
Financing, Leasing - Making Money Talk
Oak State Products - Innovation in the Heartland
Oak State studies sustainability
Keeping a clean house
Pizza - Outside of the Pizza Box
Sweeteners - A Clean Reduction
Chemical Leavening - Rise to the Occasion
Tortillas tech
Ingredient App - Fresh Bread, Longer
Ingredient Handling - Going with the flow
When dense phase makes sense
Raisin an issue with automation
Seeders & Toppers - Hard to Handle
Less can be more (work)
Baggers - Bagging at its Best
Sanitation Strategies - Keep it Simple
Events
Innovations
Products & Packaging
New on the Shelf
Marketplace
Ad Index
New Product Spotlight
Baking & Snack - October 2015 - Baking & Snack - October 2015
Baking & Snack - October 2015 - 2
Baking & Snack - October 2015 - 3
Baking & Snack - October 2015 - 4
Baking & Snack - October 2015 - 5
Baking & Snack - October 2015 - 6
Baking & Snack - October 2015 - 7
Baking & Snack - October 2015 - 8
Baking & Snack - October 2015 - Table of Contents
Baking & Snack - October 2015 - 10
Baking & Snack - October 2015 - Table of Contents
Baking & Snack - October 2015 - Editorial - Innovation...squared
Baking & Snack - October 2015 - 13
Baking & Snack - October 2015 - ASB brings back popular product contest
Baking & Snack - October 2015 - 15
Baking & Snack - October 2015 - Updated production facilities save costs for Mondelez
Baking & Snack - October 2015 - People/In Memoriam/In Brief
Baking & Snack - October 2015 - 18
Baking & Snack - October 2015 - Financing, Leasing - Making Money Talk
Baking & Snack - October 2015 - 20
Baking & Snack - October 2015 - 21
Baking & Snack - October 2015 - 22
Baking & Snack - October 2015 - 23
Baking & Snack - October 2015 - 24
Baking & Snack - October 2015 - Oak State Products - Innovation in the Heartland
Baking & Snack - October 2015 - 26
Baking & Snack - October 2015 - 27
Baking & Snack - October 2015 - 28
Baking & Snack - October 2015 - Oak State studies sustainability
Baking & Snack - October 2015 - 30
Baking & Snack - October 2015 - 31
Baking & Snack - October 2015 - 32
Baking & Snack - October 2015 - Keeping a clean house
Baking & Snack - October 2015 - 34
Baking & Snack - October 2015 - Pizza - Outside of the Pizza Box
Baking & Snack - October 2015 - 36
Baking & Snack - October 2015 - 37
Baking & Snack - October 2015 - 38
Baking & Snack - October 2015 - 39
Baking & Snack - October 2015 - 40
Baking & Snack - October 2015 - 41
Baking & Snack - October 2015 - 42
Baking & Snack - October 2015 - 43
Baking & Snack - October 2015 - 44
Baking & Snack - October 2015 - 45
Baking & Snack - October 2015 - 46
Baking & Snack - October 2015 - Sweeteners - A Clean Reduction
Baking & Snack - October 2015 - 48
Baking & Snack - October 2015 - 49
Baking & Snack - October 2015 - 50
Baking & Snack - October 2015 - 51
Baking & Snack - October 2015 - 52
Baking & Snack - October 2015 - 53
Baking & Snack - October 2015 - 54
Baking & Snack - October 2015 - Chemical Leavening - Rise to the Occasion
Baking & Snack - October 2015 - Tortillas tech
Baking & Snack - October 2015 - 57
Baking & Snack - October 2015 - 58
Baking & Snack - October 2015 - Ingredient App - Fresh Bread, Longer
Baking & Snack - October 2015 - 60
Baking & Snack - October 2015 - Ingredient Handling - Going with the flow
Baking & Snack - October 2015 - 62
Baking & Snack - October 2015 - 63
Baking & Snack - October 2015 - 64
Baking & Snack - October 2015 - When dense phase makes sense
Baking & Snack - October 2015 - 66
Baking & Snack - October 2015 - 67
Baking & Snack - October 2015 - 68
Baking & Snack - October 2015 - Raisin an issue with automation
Baking & Snack - October 2015 - 70
Baking & Snack - October 2015 - Seeders & Toppers - Hard to Handle
Baking & Snack - October 2015 - 72
Baking & Snack - October 2015 - 73
Baking & Snack - October 2015 - Less can be more (work)
Baking & Snack - October 2015 - 75
Baking & Snack - October 2015 - 76
Baking & Snack - October 2015 - 77
Baking & Snack - October 2015 - 78
Baking & Snack - October 2015 - 79
Baking & Snack - October 2015 - 80
Baking & Snack - October 2015 - Baggers - Bagging at its Best
Baking & Snack - October 2015 - 82
Baking & Snack - October 2015 - 83
Baking & Snack - October 2015 - 84
Baking & Snack - October 2015 - 85
Baking & Snack - October 2015 - 86
Baking & Snack - October 2015 - 87
Baking & Snack - October 2015 - 88
Baking & Snack - October 2015 - 89
Baking & Snack - October 2015 - Sanitation Strategies - Keep it Simple
Baking & Snack - October 2015 - 91
Baking & Snack - October 2015 - Events
Baking & Snack - October 2015 - 93
Baking & Snack - October 2015 - Innovations
Baking & Snack - October 2015 - 95
Baking & Snack - October 2015 - 96
Baking & Snack - October 2015 - Products & Packaging
Baking & Snack - October 2015 - 98
Baking & Snack - October 2015 - 99
Baking & Snack - October 2015 - New on the Shelf
Baking & Snack - October 2015 - 101
Baking & Snack - October 2015 - Marketplace
Baking & Snack - October 2015 - 103
Baking & Snack - October 2015 - 104
Baking & Snack - October 2015 - 105
Baking & Snack - October 2015 - 106
Baking & Snack - October 2015 - 107
Baking & Snack - October 2015 - 108
Baking & Snack - October 2015 - 109
Baking & Snack - October 2015 - 110
Baking & Snack - October 2015 - 111
Baking & Snack - October 2015 - 112
Baking & Snack - October 2015 - Ad Index
Baking & Snack - October 2015 - New Product Spotlight
Baking & Snack - October 2015 - 115
Baking & Snack - October 2015 - 116
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