NZ Baking Industry

Bakery ingredient launches 2008

Bakeryandsnacks.com (18/12/08) reported that some of the major bakery ingredient launches of 2008 included: • Fat replacement in bakery products was one of the more prevalent trends of the year. Dow Ingredients worked with Satisfit, a plant based cellulose emulsifier and is marketing the ingredient as a way to reduce fat absorption into the body. • German based firm AB Enzymes, a subsidiary of ABF Ingredients launched two new proteases (Veron HPP and Veron S50) to deal with biscuit processing issues, such as browning and cracking. • Beneo-Remy tapped into the gluten free trend with the launch of a rice bran and germ mix called RemyLive. • Barliv, Cargills ingredient for heart health was launched in 2008. The product should be successful as awareness has been raised about the barley beta glucan’s potential for cholesterol control. • Ulrick and Short meanwhile have launched a number of ingredients looking to meet demand for ‘clean label’ and non-allergenic products. These include the release of Eziglaze, a bakery glaze made from water, maize, starch, and salt, and Delyte 6, a tapioca starch for fat replacement in cakes.