Nutritional Outlook

Nutritional Outlook, September 2013

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last bite Better Breads and Beverages Improving baked goods and energy drinks with premixes P remix concepts change with the interests of shoppers and the emergence of new science. A variety of newer trends, made possible by both, are stocking the shelves today. Just ask David Pfefer, product category manager for premix fortifcations at Corbion Caravan (Lenexa, KS). Pfefer says that botanical extracts, fruit powders, vegetable powders, and GMO-free nutrients are all increasing in popularity. Still, newer-type ingredients are gaining ground too. And it isn't just probiotics and omega fatty acids—but diferent forms of them. "Probiotic isn't one product," says Sam Wright, CEO of Te Wright Group (Crowley, LA). "It's hundreds of strains, each with their own identifcations, and each with their own condition-specifc hooks—whether it's digestive health, oral health, dementia, or some other health condition that might have a probiotic relationship." In the case of omega-3s, diferent omega fatty acids and diferent sources (plant and animal, for example) provide the diversity. Whether its some of these newer ingredients requested of premix providers, or longstanding vitamins and minerals that have been in premixes for years, premix providers are more capable than ever at placing all these nutrients in nearly every type of food or beverage product. Te latest results are proving quite interesting. Baked Goods A relatively new category for premixes is baked goods. Te high-heat temperatures required for making these fufy foods have traditional discouraged manufacturers from adding nutritional ingredients, for fear that 82 magenta cyan yellow black many of these ingredients would deteriorate in the oven. If any did withstand the high processing temperatures, taste was still another obstacle. "Consumers want these nutrients on the label, but they don't want to taste them," says Wright. Tis is where microencapsulation services can do wonders. Te Wright Group's Supercoat line of microencapsulated ingredients includes vitamins, minerals, botanicals, and even some specialty ingredients such as omega-3 powder. Each of these nutrients can be housed in a multi-functional coating that prevents deterioration of the ingredient (cost savings), masks the ingredient's taste, and prevents unwanted reactions from taking place between ingredients in a given formula. A lot of these Supercoat products would make a perfect addition to a bakery item as part of the product's four base, but Wright says that some ingredients are probably best suited for specifc types of products. "I don't think you're going to see omega-3 powder in indulgence items like croissants," says Wright, "but you'll see it in oat bran muffns, and you'll see it in breads. You'll see it in bars, too—cooked and extruded bars." Microencapsulation now has a purpose in food and beverage nutrition formulas, but the technology may still fnd other uses in baked goods. In fact, the Wright Group used its same process to develop "Wrise," a microencapsulated leavening system for doughs and dry bakery mixes. And the system won't begin to react until it's in the oven. Energy Drinks Much more accustomed to premixes, energy drinks have introduced shoppers to a laundry list of ingredients over the years. Foremost in the historic lineup is cafeine. While cafeine undoubtedly ofers a high amount of usable energy, the safety of some cafeine sources are being called into question. And Pfefer at Corbion Caravan says the market is now entering an era of "responsibly fortifed drinks, as opposed to high-octane energy drinks." Fortitech (Schenectady, NY), now a part of DSM, reports fewer and fewer premix requests for products with high cafeine levels or directly added cafeine. Instead, customers are requesting what are perhaps more diversifed, cleaner-label options: guarana, cofee extracts, green tea extracts, and yerba mate. With their longstanding use and established safety, B vitamins also remain common. Te greater beverage market will gain more from premixes as premixes gradually include more than just nutritional solutions. In addition to nutritional ingredients, most beverage manufacturers also seek out favors, colors, and sweeteners. A turnkey solution with each of these needs could prove valuable and available in the very near future. "Te product category continues to become more diverse and complex," says Wright. "We are very excited by the potential this ofers for nutrient premixes." September 2013 ■ lucato /iStockphoto.com; milea/iStockphoto.com By RoBBy GaRdneR, associate editoR NUTRITIONAL OUTLOOK ES314293_NO1309_082.pgs 08.31.2013 00:14 UBM

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