Dairy derives a sweet benefit

Using the dairy derivative lactose as a raw material, Friesland Foods Domo USA, Chicago, developed a prebiotic syrup that enhances the growth of beneficial Bifidobacteria. “Seventy percent of a person's immunity is derived from the digestive system, and keeping the good bacteria in balance is critical to good health,” says Sarah Staley, vice president, business development, Friesland Foods.

The ingredient is GRAS, heat stable and low pH stable. “A lot of prebiotics break down with little to no efficacy left over the shelf life, but we have stability data proving this prebiotic syrup retains its efficacy and reaches its target destination, the lower intestine,” Staley says.

The prebiotic ingredient enhances end product flavor without masking or adding bitter notes. It behaves like sugar syrup and is added as a standard ingredient with other liquid phase ingredients. It is used at low levels in formulation and, as such, will not affect product spread, browning, texture or mouthfeel, yet provides prebiotic benefits in a flavorful format, Staley says.

Fishing for better health

More healthful products can be created when omega-3 is used as a functional ingredient.

Ocean Nutrition Canada's omega-3 is microencapsulated in a powder-locked double shell. “It looks like a basketball filled with ping pong balls,” says Lori Covert, vice president of marketing for the Dartmouth, Nova Scotia-based company. The shell does not dissolve until it is in the lower intestines, so there is no impact on product flavor.

The powder can be added into a dry mix, is process tolerant and very stable. It would be easy, Covert says, to get 32 mg into an average serving size of baked cookies. At that level, a product can be considered an “excellent” source of omega-3.

Omega-3 derived from fish oil offers a balance of EPA and DHA, beneficial fatty acids efficiently used by the body. A number of structure/function claims have helped convince the public that products with omega-3 offer good health benefits and because these claims cover a broad age range, the baking industry can attract specific target markets to selected products enhanced with omega-3, Covert adds.

Garden variety sweets

Ingredients, such as garden-variety vegetables, can help boost the nutritional and flavor profile of indulgent baked products.

Bakers might consider using butternut, pumpkin or sweet potato in sweet breads or biscuits. “Butternut has floral aspects mixed with rich notes and adds a lot to sweet breads or cookies,” says Chris Stepan, corporate chef, Vegetable Juices Inc., Bedford Park, Ill. These types of ingredients can hold a lot of moisture, he cautions, so lower the oven temperature and extend the bake time.

Non-thermal concentrates contain four times the vegetable or fruit content of a puree. As such, the Brix content, or the measure of the percentage of soluble solids of a liquid fruit filling or a particulate, can be up to four times higher than that of a comparable puree. The higher the Brix, the more dissolved solids the filling has. Formulators should keep in mind that this affects water activity and migration, oven temperature and other processing considerations.

“Non-thermal concentrates could be used as substitute sweeteners; we've been using them in other applications at 13 percent to replace high fructose corn syrup,” Stepan says. “They offer formulators a clean finish, with no artificial aftertaste.”

Honey is another liquid sweetener that can help replace some sugar in formulation. When substituting honey in formulation, the liquid should be reduced and the temperature should be adjusted as honey can cause baked products to brown more rapidly, notes Charlotte Jordan, project manager, National Honey Board (NHB), Firestone, Colo.

Honey's hygroscopic nature helps extend the shelf life of baked products. It also contains enzymes, such as amylase, that break down the gelatinizing starch during baking, so bakers can reportedly remove some of the emulsifiers and preservatives for a cleaner label.

In addition, honey contains antioxidants. Market research by NHB shows consumers are willing to pay up to 15 percent more for products that contain honey because of its natural appeal and more healthful image, Jordan says.

Natural, more healthful ingredients give rise to a greater demand for baked products that satisfy consumers' cravings without the guilt.