IBIE, special edition & show preview -- 2013 - (Page 88)

How Low Can You Go? l size e r id lo ch m iu s ss em ta yst po gs n in a ve le crys ta Sodium-reduction strategies evolve through technology and leavening systems. by Jeff Gelski, Milling & Baking News S Sodium reduction continues to be a critical issue in the baking industry, with bakers performing a balancing act to meet consumer demand for cleaner labels and better-foryou baked foods that taste and look as good as the original. IBIE 2013 comes at just the right time. In addition to having their questions answered by exhibitors on the show floor, bakers can find more information on sodium reduction by attending the seminar, “Sodium Reduction in Baked Goods,” slated IBIE Interactions During IBIE, companies mentioned in this article can be found at the following show floor locations: Cain Food Industries 5951 Church & Dwight 11526 Clabber Girl 10043 Innophos 1366 Kudos Blends 11224 Nu-Tek Food Science 6051 88 / SPECIAL EDITION / IBIE 2013 for Oct. 8 as part of the Ingredient Trends & Formulations Track. Bakers wanting to reduce sodium in their products may turn to new technologies dealing with potassium chloride or crystal size as well as leavening systems designed to take out sodium. This year, Nu-Tek Food Science, Minnetonka, MN, and Cain Food Industries, Inc., Dallas, signed an agreement to make Cain Nu-Tek’s exclusive broker and distributor for the grain-based foods industry in the US. Nu-Tek owns patented single-crystal technology that produces Nu-Tek Salt Advanced Formula Potassium Chloride, which minimizes the metallic note of potassium chloride to give a similar taste perception to that of salt. Kudos Blends, based at Cleobury Mortimer, UK, will give a presentation on sodium reduction Oct. 8 at IBIE. The company offers Kudos potassium bicarbonate, which can replace sodium bicarbonate and reduce sodium without compromising taste, texture or functionality. Cutting sodium in leavening systems by switching leavening acids is another possible option for bakers wanting to lower the sodium levels in their baked foods. Clabber Girl Corp., Terre Haute, IN, and Innophos, Inc., Cranbury, NJ, collaborated to create two sodium alternatives. InnovaFree sodium-free baking powder with Cal-Rise and InnovaBake reduced sodium baking powder can replace sodium acid pyrophosphate (SAPP). Cal-Rise leavens products, and it also acts as a dough conditioner. Flow-K potassium bicarbonate from Church & Dwight, Princeton, NJ, can replace sodium bicarbonate as a leavening agent in baked goods such as cookies and cakes. In cookies specifically, it can result in increased diameter and enhanced golden brown color. MBN

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013