Ingredient Innovations at iba 2018

iba trade fair is an opportunity for companies to bring new ingredient solutions for the bakery industry. World Bakers selected some of the updates from companies specializing in ingredients, previewing their highlights at the stands in Munich, Germany, September 15-20.

Protein Solutions from AIT Ingredients

Experts in formulating tailor-made ingredients, AIT Ingredients, a subsidiary of the Soufflet Group, provide answers for industrials bread makers and millers: correctors, improvers for anti-blistering action, product development, wide range of recipes for breads and pastries, gourmet and original desserts, crunchy seeds and décor.

– Eat Healthy PULSES: contains a blend of pulses flours (chickpeas, split peas, yellow lentils) that allow you to make a classic bread with bright crumb, ideal for everyday use.

– Eat Healthy PULSES&CO: a creative version, which contains a blend of pulses flours (chickpeas, split peas, green lentils) incorporating crunchy lentils for a touch of crunchiness and parsnip powder for an aromatic and sweet taste.

backaldrin Brings Together Power and Taste

backaldrin introduces new products set to infuse your bakery with innovative ancient grains. While power berry Aronia adds shades of purple to bread, rolls and fine baked goods, Durum brings soft, pastel yellow tones.

The aronia berry originally comes from the north-eastern United States. It was already used by native Americans and was highly regarded as a source of health and strength.

It can be used in bread and cakes creation and contains many phytochemicals and a high proportion of vitamins and minerals. Red and blue plant pigments give the berry its deep dark red color, which in turn lends bread and pastries an unusual violet color. The new clean label AroniaMix convinces with a wide variety of recipes. Application possibilities are unlimited as AroniaMix can be added to any type of bread and roll dough. The recommended dosage is 10 to 25 %, but can be adjusted as desired. AroniaMix not only provides visual appeal, but also enhances baked goods with the valuable components of the power berry.

Another new clean label mix, Durum 100 is made with aromatic durum wheat flour, which gives baked goods a very special flavor. Durum 100 is also particularly good for use in long-time dough processing. Versatile recipes allow for the easy production of sandwich bread, baguettes, ciabatta, dinner rolls and focaccia, as well as sweet yeast dough.

First Clean Label Liquid Margarine

Bunge Loders Croklaan launches Delica Pro Gold, a next-gen liquid, plant-based, clean-label margarine for artisanal and industrial bakeries. It will be featured for the first time at iba.

Delica Pro Gold is a liquid, non-hydrogenated margarine without E-numbers, without artificial colors or flavors. “The real challenge was to create a liquid margarine without emulsifiers. We overcame this challenge by adapting the formulation with a virgin oil mixture with high emulsifying properties combined with a new production process,” explains Bernd Brinkmann, innovation director EMEA of Bunge Loders Croklaan.

Delica Pro Gold is low in saturated fatty acids and high in functionality. The formulation is based on a precisely balanced blend of plant-based oils, including a mix of virgin oils of wheat germ, corn, and linseed. Delica Pro Gold has an outstanding nutritional profile with a 3:1 ratio of omega-6 to omega-3 fatty acids and is a natural source of vitamin E. Moreover, the emulsion grants a calorie reduction of 20% in a 1:1 replacement of conventional oils and fats, tapping into the health trend of lowering calorie intake.

The virgin oil content adds natural color to the baked product, without the need for additives. Consumers perceive this golden color as an indication of a product that is less processed, more natural and wholesome. Delica Pro Gold helps to increase a product’s volume and gives a homogeneous structure by improved aeration. This makes the structure of pound cakes, muffins and sponge cakes fluffier and lighter, the company explains.

Natural Mold Inhibition Solution

Ingredient provider Corbion introduces new Verdad MP100, a solution combining vinegar and natural flavor that matches the mold-inhibiting functionality and flavor neutrality of calcium propionate, to extend the shelf life of bread.

“Many bakers want to replace chemical preservatives, but they worry about losing shelf life or compromising flavor. With Verdad® MP100, they can have the shelf life and flavor they’re used to, as well as the simpler ingredient label so many consumers want today,” said Ashley Robertson, market manager bakery, at Corbion.

The new, naturally-derived preservative is not the first clean label mold inhibitor to reach the market, but it is the first to equal the performance of calcium propionate without adversely affecting product flavor. In sensory testing, panelists were equally split in preferring breads containing MP100 and calcium propionate, respectively.

“Corbion has been producing natural solutions for the food industry through fermentation technology for more than 80 years,” Robertson said, “and in developing Verdad® MP100, we’ve created a truly clean-label mold inhibitor that doesn’t ask manufacturers to give up anything at all.”

DeutscheBack Presents TopBake Gluten Enhancers

Together with its sister companies Mühlenchemie and SternEnzym, DeutscheBack GmbH & Co. KG will reveal solutions for the whole production chain for baked goods at iba. Examples include new applications that keep costs under control in spite of the rising cost of gluten, prevent acrylamide formation or meet the growing consumer demand for bakery products supplemented with protein and micronutrients.

Baking experts will demonstrate how it is possible to greatly reduce the addition of gluten, or do without added gluten altogether in many recipes, with the aid of the enzyme compound TopBake Gluten Enhancer. TopBake Gluten Enhancer guarantees better results from baking and reduces the cost of raw materials, logistics and warehousing, the company says.

The sister companies SternEnzym and DeutscheBack have developed enzyme systems that reduce the acrylamide level in bakery products by as much as 90%. The advantage of “Innovase ASP” is that it can be added quite simply, without changing the baking process or affecting the flavor and texture of the end product. In other words, Innovase ASP is the optimum reassurance for bakers that they can comply with the tolerances for their products, according to the manufacturer.

Latest Sourdough Ideas

Ernst Böcker GmbH & Co. KG from Germany introduces a variety of new fermentation ideas at iba 2018. Meet “The experts in Sourdough” in Hall B 4, booth no. 450, where visitors can see novelties such as:

  • Pasty sourdough products in pumpable quality: smooth consistency, packed in 1,000 liter containers that can automatically be emptied. Bakery products with grains and sprouts inside can now be produced easily in high mechanized production sites;
  • Ready-to-use liquid active sourdough products: for more flavor and safe sourdough declaration;
  • Gluten-free sourdough products for quality enhancement and easier production of gluten-free bakery wares.

Customers do have an eye on foods for special and individual nutrition. BÖCKER offers the following solutions to help baking companies meet this challenge:

  • Assortment of fully baked specialty breads, rolls and cakes under the well-known brand “Gluten-free by BÖCKER”: free from gluten, lactose, wheat, soy and eggs; now in new attractive packaging. Find in this range also;
  • New fully baked gluten-free oat bread, in fresh quality with longer shelf-live, or quick-frozen;
  • Gluten-free baking-mixes: for safe production of gluten-free breads, or even pasta;
  • Special flour mixes for baking that controls the amylase- tryosin -inhibitors.

Lallemand Hosts Raising Ahead Bakery Seminar

Lallemand and its team of experts in yeast, bacteria, baking fermentation, enzyme, dough conditioners and baking performance will also be present at iba, where they bring an extensive event agenda.

The company’s program will include:

– Baking demonstrations daily: showcasing a variety of baked products

– Wine and beer tasting, at 16.30, from Saturday to Wednesday, accompanied with Florapan® bread tasting and other specialties from Lallemand: VitaD yeast and Organic yeast.

– Lallemand’s Raising Ahead Bakery Seminar where interesting, pertinent bakery topics will be discussed. The line-up will comprise:

  • Eduard Nikel – agf-Detmold Association Grain Research: Global Bakery Trends with a Sourdough Outlook
  • Prof. Alain Le Bail – ONIRIS: Food Science: Baking Process Optimization
  • Lin Carson, PhD – BAKERpedia: Digest This: 90 Loaves of Truth
  • Jacinthe Cote – Lallemand: Deconstructing Myths about Baking and Bakers Yeast

Date of the seminar: September 17, from 10 to 11h30 am, venue: Room A42, Hall A4.

Lesaffre Presents New Baking Solutions

Lesaffre will share its new solutions and worldwide expertise with bread-tasting sessions, daily baking demonstrations, presentations and conferences at iba.

The company will reveal six new baking solutions:

  • Saf-Instant clean label solution;
  • Inventis Sensation (sensory enhancer);
  • Livendo: new live sourdoughs;
  • Livendo: sourdough starters with new storage;
  • Lesaffre T-CONTROL™ (temperature-controlled yeast for refrigerated lean dough);
  • Lesaffre FLAVORY™ – innovative aromatic solutions.

They will be demonstrated during the trade fair along with bread-tasting sessions.

On the other hand, Lesaffre will be using this occasion to celebrate its 50-year presence in Germany. “iba is the German trade fair most visited by bakers, as such it’s an ideal platform for meeting our customers”, Ksenia ARMSPRACH, head of marketing of Lesaffre Germany, says.

The company says that iba will be also an opportunity for its German subsidiary to promote the new Livendo Freyja liquid sourdough range and the FALA yeast range, well-known for its osmotolerant properties especially adapted for use in sweet dough/pastry.

Unicorn Exhibits a Wide Range of Seeds and Grains

UK-based Unicorn will display a broad range of seeds and grains, including sesame and pumpkin seeds, as well as poppy seeds at the international trade show. Also at show will be pre-mixes for bread and biscuits and specialist ingredients for eco and organic bakery products.

The company supplies a varied range of premium quality seeds and specialist products around the world and has contract cleaning and blending facilities in Europe.

Joint MD Frank Horan says that Unicorn will be at iba to talk to customers and potential customers as they develop their product offerings.

Zeelandia Reinterprets Fudge for Confectioners

Zeelandia invites bakers to come explore the world of bakery during the iba 2018 fair. The company will present solutions for bread and pastry and aims to help creating bakery success for both artisan and industrial bakers. Some examples to experience at the all-new Zeelandia exhibit are:

Fudge: The product developers took fudge, which is usually consumed as a sweet and reworked it into a creamy, thick coating which gives pastry like cake, muffins and donuts a unique structure and fancy appearance. Compared to traditional coatings, fudge better avoids cracking and sticking, even when defrosted.

Zeelandia Crustitest: A crispy crust is an essential sign for consumers to judge the freshness and quality of bread. The researchers developed a unique testing method to analyze – the Zeelandia Crustitest, which measures by force and sound; similar to squeezing bread by hand.

Make the moist of it: Grains and seeds in bread add flavor and texture, but these can drain away the moisture in bread. Zeelandia found a solution by allowing grain and seeds to infuse in liquid sourdough. Silkgrain moisturizer keeps the bread hydrated and adds delicious bite and texture.

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