08 Apr 2019

Rise of the Gluten-Free Trend

Gluten free is no longer considered a niche market due to rising consumer interest. Traditionally, the main category drivers have been consumers who have celiac disease and those who may be gluten intolerant; however, consumers pursuing a health and wellness lifestyle and a belief that gluten-free products are healthier are causing a shift within the marketplace.

According to the International Food Information Council Foundation’s 2018 Food and Health Survey, one-third of consumers not only indicated they were following a specific eating pattern but gluten-free was listed as one of the top three eating patterns. In fact, gluten-free was ranked ahead of other popular eating patterns such as vegetarian, vegan and high protein.1 Manufacturers interested in capitalizing on this opportunity with the creation of, for example, gluten-free cookies, will need to build their knowledge of and experience working with new ingredients and unique systems.

Challenges with Creating Gluten-Free Cookie

Baking cookies can be challenge. Even when cookies contain wheat flour (ie. gluten) there is always the potential risk of the cookies turning out dry and crumbly. It is gluten, the protein found in wheat flour that maintains the leavened structure. Yet, it is still possible to create delicious tasting, moist, gluten-free cookies even when wheat flour is not present.

Manufacturers interested in creating gluten-free products have typically focused on using single source items such as dairy, soy, egg, pea or rice protein.  Although, these items provide the added benefit of higher protein content when compared to wheat flour, dairy, soy and egg are also considered allergens. Often single source pea and brown rice proteins on their own are not as functional as well. Functionality refers to the fact that these ingredients do not absorb water in the same way as traditional wheat flour. As a result, it may be necessary to add starches such as tapioca, corn, potato and rice or gums such as xanthan or guar, gums typically be used in the creation of cookies.  Using these items also creates the added risk of increased complexity and time during the product development stage, increased risk of error occurring during production process and a less than perceived clean label by consumers.

Profi Bake-The Ideal Ingredient Option

One ingredient ideally suited for helping manufacturers create gluten-free bakery items including cookies is award-winning Profi Bake. Profi Bake is a complete, high-protein plant-based composite that has been especially designed to manage water in baked goods.  Its light coloured soft powder form enables it to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. With a PDCAAS level of 0.97 +/- 0.08, PER score 2.4 +/- 0.2, Profi Bake will, depending upon the final formulation, enable manufacturers to make fiber and protein claims as well. Profi Bake does not contain any soy, egg or dairy and in fact none of the top eight most popular allergens. Profi Bake is also Non-GMO Project verified, Kosher and Halal certified providing the quality assurance today’s health-conscious consumers are looking for.

The perfect gluten-free cookie recipe

Click here to access our test kitchen approved, delicious tasting Profi gluten-free ginger molasses cookie.

Interested in bringing your gluten-free product to market faster? Contact your Dealers Sales Consultant or call us at 905 458 7766 or info@dealersingredients.com for information, samples, recipes or assistance in creating gluten-free product concepts. In addition to Profi Bake, Dealers Ingredients has a wide selection of ingredients that are suitable for use in the creation of gluten-free products including Butter Buds functional flavour ingredients, Hydrosol stabilizers and texturizers, award-winning Profi Pro and Natralein pea and brown rice proteins. Natralien pea and brown rice proteins are screened to ensure delivery of the best mouthfeel and suspension properties of single source protein powders. Dealers Ingredients is the exclusive Canadian distributor of Butter Buds and Hydrosol as well as the manufacturer of Profi and Natralein branded ingredients.

Source:

1https://www.foodbusinessnews.net/articles/13034-consumers-continue-to-seek-gluten-free-options

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08 Apr 2019

Are Cupcakes Still Popular with Canadians?

    Cupcakes, the small, tasty snack cake originally served at children’s birthday parties continue to be popular today especially amongst younger Canadian adults. In fact, according to latest information from Mintel, cupcakes were ranked as one of the top three favourite sweet baked goods most likely to be eaten by Canadian consumers aged 18-44 years.1  With its ability to evoke a sense of childhood nostalgia, cupcakes are still the affordable, indulgent, pick-me-up item consumers are willing to splurge on especially during economic challenging times.

    Will This Trend Continue Into The Future with Millennials?

    There are strong indicators that the cupcake trend will continue for some time into the future as many Canadian consumers; in particular, Millennials demonstrated a positive attitude towards not only cupcakes but baking in general. For example, unlike the lost art of “traditional cooking skills” that have been extensively written about over the past decade, many consumers aged 18-24 (over 50%), including males (43%) indicated that they enjoyed baking from scratch.1  “Despite the popularity of baking as an activity, convenience is still an important aspect of bakery as nearly two thirds of Canadians indicated they are most likely to get their baked goods from in-store bakery and store shelves”. 1  This is good news for suppliers of sweet bakery mixes targeted to either manufacturers of finished bakery items or consumers.

    Tips for Preparing and Baking Cupcakes

    Manufacturers interested in capitalizing on the ongoing popularity of cupcakes will want to keep in mind the following guidelines associated with viscosity, baking times and ingredients used when producing cupcakes.2

    Although, the composition of cupcakes is somewhat similar to traditional high-ratio layer cakes, cupcakes have a higher batter viscosity.2 Batter viscosity, which refers to the flow of liquid, is important in cupcake production as it will directly affect baking performance and final product appearance. Too much fluid batter will cause the product to have a flat top. A batter that is too thick will not only create peaks and under-baked sections in the cupcake but could create a variety of equipment challenges during manufacturing runs. A viscous batter will provide balance or what is known as the “sweet spot” resulting in the more traditional, rounder cupcake top.

    Compared to regular size layer cakes, cupcakes, with their smaller size, require shorter bake time and lower temperature.2 Higher temperatures may cause the outside to set too quickly leaving the inside under baked or may result in surface cracks forming. Lower temperatures may result in flat top cakes. It is important to balance baking time versus temperature to ensure the creation of domed top characteristic traditionally associated with cupcakes.

    Consumers’ strong interest in pursuing a healthy lifestyle is also impacting their purchase decisions of bakery items. For example, according to Mintel, sweet baked goods including cupcakes made with non-GMO and gluten-free ingredients were among the top three ingredients consumers mentioned they were most interested in purchasing.1

    Profi Bake & Butter Buds-Healthy Solutions

    Profi Bake and Butter Buds are two ingredient solutions that can help manufacturers create the healthier cupcake solutions consumers today are demanding. Profi Bake, the award-winning complete, high-protein plant-based composite (HPPC) that has been especially designed to manage water in baked goods, is also Non-GMO Project Verified, gluten-free, Kosher and Halal certified. Its light-coloured soft powder form enables Profi Bake to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. Profi Bake with PDCAAS level of 0.97 +/-0.08, PER score 2.4 +/-0.2 provides the quality assurance today’s health-conscious consumers are looking for.

    Butter Buds, non-dairy specialty flavour ingredients, exclusively distributed in Canada by Dealers Ingredients for over 23 years, can provide the rich full flavour enhancement for improving the taste and mouthfeel without the added calories of fat. Non-dairy butter and cream flavours are available in a wide variety of options including sour cream, condensed milk, buttermilk and cheddar profiles without the risk of exposure to dairy allergens.  Another popular non-dairy Butter Buds flavour is Cocoa Butter Buds. Cocoa Butter Buds can best be described as an intense, concentrated cocoa butter powder made with real cocoa fat while providing a variety of functional flavour benefits.

    Click below to access the Profi Gluten Free Protein Chocolate Cupcake with Butter Buds Vanilla Icing Recipe http://bit.ly/2UBazhr

    Interested in bringing your healthier, cupcake solution to market? Contact your Dealers Sales Consultant, or call 905 458 7766 or email at info@dealersingredients.com

    Resources:

    1 https://www.mintel.com/press-centre/food-and-drink/cookies-are-canadas-favourite-sweet-baked-good

    2 https://bakerpedia.com/processes/cupcakes/

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    08 Apr 2019

    Bright Future for Artisan Breads

      Bread, considered the most-important category within the baking industry, is one of the most challenging areas for building noticeable market growth. A reputation often tarnished by no or low carbohydrate diets, and a consumer focus on gluten-free products, has created a challenging environment for today’s bread manufacturers.

      Growing Interest in Artisan Bread

      The good news is that bread, and in particular “artisan” bread, is back! Consumer’s desire for hearty “artisan” bread has returned once again, in a romantic, renewed appreciation and much deeper understanding that has not been seen over the past two decades. One reason for the growing consumer attraction back to bread is its ability to give the illusion, at least for one meal, of a slower, simpler, more leisurely lifestyle.

      Is There a Definition for Artisan Breads?

      Although the term “artisan bread” is well-known, neither CFIA nor FDA have a standard of identity for “artisan” bread. This means there is no absolute definition of what ingredients and processing conditions are to be used and what the finished product characteristics should be. Instead, it is often understood to consist of high quality, simple ingredients, bread that is usually offered unpackaged (in baskets) or in unclosed paper bags and consumed immediately after baking for maximum freshness.” (Source: Bakerpedia)

      Protein? An Opportunity When Creating Artisan Bread

      With such a broad and undefined definition for the term “artisan” bread, this provides manufacturers with an opportunity to introduce new concepts to the market. For example, with consumer acceptance of increased protein as a health-enhancing choice, several Canadian bread manufacturers have explored the option of producing protein-enriched artisan-style breads.

      To create protein-enriched artisan breads, manufacturers have typically focused on adding whey, soy or pulse proteins. Although, this has resulted in an improved ingredient profile, whey and soy are known to contain allergens.

      Profi Bake- Solution for Creating High Protein Artisan Bread

      Unlike whey or soy, Profi Bake, recognized by food technology magazine as one of the new plant proteins impacting the culinary landscape today, does not contain any ingredients that fall under the top eight most popular allergens.  Profi Bake is an award-winning complete high protein plant-based composite that has been specially designed to manage water in baked goods.

      Its light-coloured soft powder form enables Profi Bake to act like gluten-free flour but with the added nutritional benefits of dietary fiber and protein. With a PDCAAS level of 0.97 +/- 0.08, PER score 2.4 +/- 0.2, Profi Bake can enable manufacturers to make fiber and protein claims on their bread products as well. Profi Bake does not contain any soy, egg or dairy and in fact none of the top eight most popular allergens. Profi Bake is also Non-GMO Project verified, Kosher and Halal certified providing the quality assurance today’s health-conscious consumers are looking for.

      With ingredients playing such an important role in the development of artisan bread, it is important to have a trustworthy ingredient supplier who has the proven expertise, knowledge and experience.

      Dealers Ingredients, with over 43 years of experience supplying ingredients to the bakery industry and the manufacturer of award-winning ingredient Profi Bake, has the expertise and knowledge to assist manufacturers looking to create high protein artisan breads.

      Looking for a market-ready Profi High Protein Artisan White Bread recipe? Click here: http://bit.ly/2ZhskSn

      Click here to access Profi High Protein Gluten-Free Bread recipe at: http://bit.ly/2TNPQTd

      Interested in learning how to create your high protein artisan bread and bring it to market faster? Contact your Dealers Sales Consultant or call us at 905 458 7766 or info@dealersingredients.com for information, samples, recipes or assistance in creating your customized high protein artisan bread concepts. In addition to Profi Bake, Dealers Ingredients has a wide selection of ingredients that are suitable for use in the creation of other bakery items including Butter Buds functional flavour ingredients, Hydrosol stabilizers and texturizers, award-winning Profi Pro and Natralein pea and brown rice proteins. Conventional and organic varieties are available on select options. Dealers Ingredients is the exclusive Canadian distributor of Butter Buds and Hydrosol as well as the manufacturer of Profi and Natralein branded ingredients.

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      08 Apr 2019

      PROFI™ Gluten Free Ginger Molasses Cookie

        Preparation Instructions:

        1. Weigh and blend together all dry ingredients in a stand mixer for 1 minute at medium speed.Nutritional Facts table for Ginger Molasses Cookies (50 g) size
        2. Add all wet ingredients.
        3. Mix for 3 min at medium speed.
        4. Portion to 27 g balls.
        5. Place the rolled dough balls about 3 inches apart on parchment paper on a baking pan.
        6. Bake at 350°F for 8 min.

        Profi Bake Contributes:

        8.2 g of Complete Protein and 3.5 g of Dietary Fiber per serving

         

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