Snacking 2020: The Opportunities

Key suppliers offer their thoughts on savory bakery & snacks trends and formulation. How is snacking evolving and where are the untapped opportunities?

On the technical challenges of healthier reformulation...

“The challenges of reducing sugar in formulations can be great in terms of maintaining sweetness, but technically the challenge can be even higher due to the functional contribution that sugar brings. Soluble corn fiber can overcome these problems by reducing overall sugars and calories in your products, while increasing the total fiber content and beneficial physiological effects from a higher fiber product. Unlike soluble fibers from other sources, it is very well tolerated and offers single intake and daily tolerance levels of 40g/intake or 65g/day. Soluble corn fiber is acid and process stable with a neutral color and a very clean flavor profile. With a rheology similar to a 30DE glucose syrup, it maintains the texture and functionality of sugar or glucose syrup. There seems to be an increasing interest in the health benefits of ancient grains and the most well-known and accepted grain is oat. Oats are perceived to be traditional, natural and healthy. The health and functionality from oats comes from the oat beta glucan content, which is a unique soluble fiber that is widely recognized for the promotion of healthy cholesterol levels, improved digestion and a reduced glycemic response that assists in weight management. Oat beta glucan is a viscous, soluble fiber with
a clean taste and neutral color. It has strong water binding characteristics, so it has emulsifying properties and can improve the shelf-life of bakery.”

Alison Coppplella, Azelis Quality Assurance & Tech. Dev. Manager

Featured in the September edition of The World of Food Ingredients. Read the full article here.