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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          28 Feb 2019

          How to Create Great Tasting Meat Alternative Products Quickly & Easily

            The growing percentage of Canadian consumers claiming to be flexitarian has led to an overwhelming rise in consumer interest in meat alternatives. One market segment reaping the benefits of reacting quickly by offering meat alternative options is the food service industry. The best example illustrating the enormous pent-up Canadian consumer demand for great tasting meat alternatives was when last summer A&W’s Beyond Meat Burger was first introduced to the market. Not only did it sell out within several weeks of being introduced at all 850 outlets across Canada but in Vancouver it occurred within just a few hours. With chefs across the country having reported that plant-centric eating continued to be a top food trend in 2018, consuming meat alternatives can no longer be considered sitting on the edge of society.

            Why are There are so Few Canadian Companies Producing Meat Alternatives?

            Unlike the non-dairy market and despite growing consumer demand for meat alternatives, there are very few companies actually manufacturing their own products in Canada. Whether this is due to the fact that it can be a challenge to replicate the taste and texture consistent with traditional meat products or the lack of knowledge, Dealers Ingredients has the perfect solution for product developers and food manufacturers alike looking to quickly and easily enter the market with their own products.

            Solution for Creating Meat Alternatives

            Hydrosol and their exclusive Canadian partnership with Dealers Ingredients, have developed new stabilizing and texturizing systems and processes that enable food manufacturers to replicate the taste and texture of meat with meat alternatives. More than just a supplier of ingredients, Hydrosol along with Dealers Ingredients can provide the knowledge, expertise and experience required to enable manufacturers looking to create a wide variety of plant-based protein products.  The range of meat alternative solutions available include vegan nuggets, vegan hot dogs, vegan bratwurst and vegan burgers.

            Tips for Creating an Alternative Meat Burger

            The vegan Hydrosol burger’s meat-like texture is achieved with the aid of a special cost competitive stabilizer system called HydroTOP High Gel. By using HydroTOP High Gel, a formable, slightly sticky meat analogue can be created which is comparable to ground meat used in conventional burger patties and meatballs. Products made with the Hydrosol vegan stabilizer HydroTOP system were found to have a juicier, firmer and chewier bite than those made with traditional ingredient solutions. The Hydrosol meat alternative system can also be designed using customized seasoning blends to create a unique taste profile. The competitive system is designed to run continuously on a conventional meat processing line or if required, help can be provided in the selection of manufacturing equipment.

            Interested in receiving more information on how to quickly create meat alternatives; vegan sausage, vegan burger patties, vegan nuggets, vegan hot dog recipes or finished product samples to taste? Please contact your Dealers Sales Consultant or call 905 458 7766 or info@dealersingredients.com

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            28 Feb 2019

            The Functional Benefits of Using Natralein Pea Protein in Salad Dressings, Dips and Spreads

            Growing Demand for Plant-based Proteins in Prepared Foods

            With the introduction of the new Canada Food Guide and its shift away from dairy and meat, consumers are looking for more ways to incorporate plant-based proteins into their diets. Misconceptions and myths surrounding the idea that plant-based proteins are not as nutritious as animal protein are quickly disappearing. For example, pea protein, which contains protein and iron, is not only nutritious but functionally beneficial in food products. In fact, the addition of pea protein in prepared foods is helping to create a cleaner looking label for consumers.

            The Functional Properties in Food Applications

            When pea protein is added to food applications, it is important to keep in mind the two main functional properties, specifically, hydration and texturization. Hydration properties cover a variety of interactive food ingredient product development areas. For example, when a protein is added to the liquid portion of food, hydration plays a role in the following activities: water absorbency, water retention, adhesion (binding), cohesion, dispersion, solubility and emulsification. Texturization refers to the impact on the sensory profile such as taste and mouthfeel. After a protein is added to a recipe, depending upon the application, type and even the brand of protein selected, it is possible for manufacturers to realize nutritional as well as functional benefits. For example, adding Natralein pea protein with known hydration properties such as emulsification and adhesion can also assist in the elimination of less desirable ingredients in products and on product labels.

            Functional Properties of Natralein Pea Protein in Salad Dressings, Dips and Spreads

            Dealers Ingredients has used the functional properties of Natralein Pea Protein to create three different salad dressing recipe concepts; Caesar, Ranch and Blue. Natralein Pea Protein’s proven functional ability to bind fat and water enables the creation of a stable emulsion and the elimination of traditional and less desirable emulsifier ingredients such as lecithin, mono and diglycerides. The addition of Natralein Pea Protein also results in a smooth, creamy mouthfeel, a simplified ingredient declaration and an improvement in the protein level in salad dressings. Furthermore, the addition of Butter Buds can be used to create the three different cheese flavours found in the salad dressings even without the presence of actual cheese.

            Award-winning Supplier of Natralein Pea Protein

            Dealers Ingredients, winner of Business Insights Ingredient Supplier of the year 2018 – Canada award, is the exclusive supplier of Natralein pea and brown rice proteins. As the manufacturer of Profi, the award-winning complete high protein plant-based composite (HPPC) and exclusive Canadian distributor for Butter Buds, Dealers Ingredients has the expertise, knowledge and experience to help food manufacturers create functional plant-based protein foods for today’s consumers. Whether manufacturers are interested in creating a wide variety of plant-based concepts including bakery, prepared foods, nutritional bars and beverages, healthier options for meat, dairy including meat and dairy alternative based foods and salad dressings, dips and spreads, Dealers Ingredients has an extensive library of market ready recipes to help.

            Interested in receiving more information on the functional properties of plant-based Natralein pea and brown rice proteins, Butter Buds, Profi Pro, Profi Bake; product development assistance in the development of concepts; samples or recipes such as salad dressings? Please contact your Dealers Sales Consultant or call 905 458 7766 or info@dealersingredients.com.

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            28 Feb 2019

            Vegan Cheese Outpaces Traditional Cheese Growth

              Vegan cheese sales are taking off in a big way! Over an eight-year period (2016-2024), vegan cheese is projected to grow globally at an annual compounded rate 7 times faster versus traditional Canadian cheese market’s current growth rate (2014-2017)1&2.  With the dairy cheese market starting to head in a similar direction as the dairy milk market where a portion of sales have now been cannibalized by vegan beverages, traditional cheese manufacturers should not wait to enter the vegan cheese market. 2,3&4 With top product claims for traditional cheeses such as low, no or reduced allergen, fat and lactose free, it is not surprizing that there has been such a positive response by consumers towards vegan cheese. Most vegan cheeses are known to be able to make many if not all of the above claims including gluten and cholesterol free which although highly valued by consumers are often missing from traditional cheese products.

              What Are the Most Important Characteristics in Vegan Cheese?

              Cheese is known to be one of the most difficult items for omnivores turned vegans to give up. Although, replicating the exact taste and texture of traditional cheese is still a challenge, today it is possible to achieve a very good tasting vegan cheese. In particular, it is possible to create a vegan cheese that both vegans and regular consumers would enjoy eating as well. Just as there are a wide variety of unique flavours and texturized traditional cheeses available on the market, there is room for a variety of good tasting vegan cheese products as well. One way manufacturers can leverage the good taste of vegan cheese is to avoid using classic dairy names and instead focus on using specialized, unique names, similar to the growing artisan dairy cheese trend.  As consumers continue to look for added functional benefits in the foods they consume and depending upon what ingredients are being used, vegan cheese products containing vitamins, minerals and omega-3’s fatty acids will be highly valued.

              Solutions for Creating Dairy Alternative Cheese

              Hydrosol, in an exclusive Canadian partnership with Dealers Ingredients has developed new stabilizing, texturizing systems and processes that enable food manufacturers to replicate the taste and most importantly the texture of vegan cheese in a variety of formats. Whether manufacturers are looking to create vegan cheese in a single sliced format ideal for adding to sandwiches and hamburgers or in a spreadable vegan cream cheese formulation perfect for bakery and snack applications, a variety of vegan cheese product concepts are available.  To enhance the taste and texture of vegan cheese, Hydrosol texturizing technology has now been combined, for the first time, with the incredible taste enhancing properties of Butter Buds functional flavour ingredients.  These vegan cheese products have the same physical properties of real cheese and can be sliced, shredded, melted and stretched, providing a variety of options for food manufacturers.

              Interested in learning more on how to quickly create a cheese alternative option, formulation development assistance, recipes, finished samples or receiving input on manufacturing processes? Please contact your Dealers Sales Consultant or call 905 458 7766 or info@dealersingredients.com

              1Annual projected compounded global growth rate for vegan cheese is 7.6% between 2016 to 2024 versus less than 1% annually for Canadian dairy based cheese between 2014 to 2017  https://www.forbes.com/sites/katrinafox/2017/12/27/heres-why-you-should-turn-your-business-vegan-in-2018/#3bf8cb1b2144

              2 http://www.agr.gc.ca/eng/industry-markets-and-trade/international-agri-food-market-intelligence/sector-trend-analysis-cheese-trends-in-the-united-states-and-canada/?id=1533903202368

              3https://www150.statcan.gc.ca/n1/pub/21-004-x/2017001/article/14786-eng.htm

              4http://www.mintel.com/press-centre/food-and-drink/us-non-dairy-milk-sales-grow-61-over-the-last-five-years

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              01 Aug 2018

              Hydrosol – Complete Stabilizing and Texturing Systems for Vegan Dairy, Meat & Fish Products

                With the shift away from the consumption of animal-based products, alternative dairy and meat products are increasingly becoming part of consumer’s weekly diets. The good news for food manufacturers is that this shift within the marketplace is resulting in the emergence of many new product growth opportunities targeted to vegan, vegetarian and non-meat eaters alike.

                The Solution: Hydrosol

                Hydrosol, the trusted provider of customized synergistic stabilizing and texturing systems worldwide for 25 years and a subsidiary of the award-winning Stern-Wywiol Group from Germany, has the expertise to resolve complex vegan product development challenges.  Whether your project focuses on the creation of new products, product improvements, cost reduction or completing the perfect product match, Hydrosol has the resources to meet your needs. Hydrosol brings together the complexity of texture, stability, nutritional, recipe development, ingredient interaction and equipment component knowledge to create the optimal functional product solution.

                Benefits of Hydrosol:

                • Taste, Texture & Stability
                  • Meaty texture and juicy structure regardless of whether the product is hot, cold or fresh
                  • Stable emulsion for cheese-type spreads
                  • Variety of product bases and textures
                • Cost Effective Recipe Solutions
                  • Market-ready vegan recipe solutions for a wide variety of product categories
                  • Market savvy regarding the pricing of value-added commodities
                • Improved Nutritional Profiles:
                  • Lower fat content versus conventional products
                    • Less saturated fats
                    • No trans-fats
                  • No cholesterol
                  • 100% vegan
                  • Clean label
                • Better alignment with label claims
                  • Nutrition facts table and ingredient list available with most recipes
                • Complete Product Development Solution Provider
                  • Recipe Development
                  • Extensive expertise with raw material interactions and access to 900 ingredients
                  • Pilot plant-trial facilities
                  • On-site technology consultation available
                  • Equipment knowledge
                • Customized synergistic stabilizing and texturing combinations including free recipe product development solutions
                  • Based on a wide range of hydrocolloids, proteins, gums, salts, starches and emulsifier components

                 

                To review a small sample of the types of vegan product development projects completed by Hydrosol, please check out the six recipes posted under the month of August 2018 on the Dealers Ingredients website. Interested in learning more about how Hydrosol can assist you with any upcoming vegan or conventional meat, dairy or fish product development projects? Please contact your Dealers Sales Consultant or info@dealersingredients or 905 458 7766.

                 

                Hydrosol green (vegan) logo

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                01 Aug 2018
                01 Aug 2018

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