Following the market movers Gluten free Gluten free products are one of the fastest growing segments within the bakery industry. More and more people are diagnosed with gluten intolerance, and the number is expected to keep growing in regions traditionally using wheat and other grains containing gluten in many products. Even consumers not suffering from gluten intolerance also choose gluten free products for health reasons. As an answer to the increasing number of consumers looking for gluten free products on the supermarket shelves the Food and Drug Administration (FDA) in USA has recently set down regulations as to what can be labelled gluten free. Palsgaard® SA 6610 fits well into the development of gluten free industrial cake products. Palsgaard® SA 6610 consists of one emulsifier and one activating medium. The emulsifier is a Polyglycerol Ester (PGE), and the activating medium is rice flour. All ingredients have gluten free status. Bridging the gap from idea to market with a gluten free product is not just about one ingredient. Palsgaard can support in creating gluten free formulations, and help with knowledge of gluten free ingredients to secure successful gluten free cake products. GmO free Food products containing genetically modified organisms (GMO) have always been a hot topic. In some regions consumers and politicians have decided against food products containing GMO, while other regions like USA has been more open to using GMO ingredients in food products. However, in the last couple of years there has been a mounting consumer push towards regulated labelling of products containing GMO, and Palsgaard Technical Paper - November 2013 Palsgaard® SA 6610 - The versatile industrial cake emulsifier also a push for producers to manufacture non-GMO products. Some producers have already answered the market by reformulating products into non-GMO products. Palsgaard® SA 6610 consists of ingredients only with non-GMO status. With this emulsifier the producer has one less ingredient to worry about if the pressure against GMO ingredients keeps increasing. Having ingredients with a non-GMO status also makes product development easier when targeting markets where consumers avoid buying cakes containing GMO. health cOncerns Even with cake - considered to be a product for indulgence - there is in many countries and regions a growing consumer push for producers to formulate healthier cake products. In some countries it is consumer driven, while in other countries healthier snacks and cakes are demanded by the politicians through regulations. Palsgaard® SA 6610 fits well into this globally growing trend. The emulsifier offers functionalities that support the industrial manufacturer when formulating new cakes. A real benefit is that Palsgaard® SA 6610 is able to hold high amount of liquid vegetable oil in the cake. This means easy transition for cake manufacturers wanting to reformulate away from a fat system containing one or more less healthy vegetable fat types. It could be fat containing trans fatty acids, high in saturated fats or hydrogenation. Removing these fats and replacing them with fats which are high in unsaturated fatty acids like liquid vegetable oil, will mean that the cake will become healthier. On the plus side, Palsgaard has even seen that this reformulation leads to cakes with more juiciness as well as improved softness throughout storage on the supermarket shelves. Switching to Palsgaard® SA 6610 will allow the manufacturer to use healthier, liquid oils – leading to softer, juicier cakes throughout the entire shelf life of the cakes. 3
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