Clean Label

Addressing Clean Label with Wheat Proteins

It seems that everywhere we go in the food industry today we see or hear something about clean label. Whether it is clean label bakery or clean label beverages, the term has become nearly ubiquitous.

We know that clean label includes ingredients that are recognizable and easy to pronounce, no artificial ingredients, an expectation of healthiness. The term clean label can include everything from supply chain to ingredients. But what does it really mean for the food industry? Is it a way to differentiate your product? A way to stand out on the shelf? Or are we on a path to clean label being a consumer expectation. The cost of doing business, if you will.

A recent article in Prepared Foods, Clean Supreme, July 2017, sites trend lists dating back to 2008 which include a variation of clean label. The idea has really established itself in the market. The article continues with, “clean and clear label is now targeted – by consumers and manufacturers alike as the new global standard.”

As an ingredient supplier Manildra is here to help support product formulators needs. We want our ingredients to be the right tool in the toolbox as you create or reformulate your products to meet these label demands.

Manildra’s primary protein focus is wheat. It is the root of all of our ingredients and specialty products. One of the benefits of wheat is that it is a non-GMO solution. And it fits very well bakery application, both from a label and functional perspective.

Manildra’s wheat proteins and starches can be used to provide an array of functional benefits. The GemPro® line of proteins can be used to boost protein – a macro nutrient many consumers are looking for. When used to boost protein – either on its own or with other protein sources – it also provides functional benefits ranging from maintaining softness over time or building the structure and volume in baked products. This dual purpose reduces the need for additional ingredient, thereby simplifying the label.

Several GemPro products improve extensibility in doughs, replacing the need for reducing agents. GemPro Extend can structure while providing extensibility for those applications where you still want some volume or chewy bite. GemPro Ultra can be used strictly as a reducing agent to replace ingredients like l-cysteine.

If you are looking for improved rheology, texture, or nutrition – especially in bakery and snack– wheat proteins are a solution for you.

The same issue of Prepared Food that was discussed earlier has an interview with Chef Rob Corliss who states “Three of the biggest macro lifestyle trends of 2017 and moving forward are clean label, plant-based protein, and crave-able wellness.”

All of which can be addressed in different ways using Manildra’s GemPro Collection of proteins.  

Let Manildra help you as you look to tackle the clean label challenge in your food products.


Manildra Group USA Launches GemPro Ultra

Manildra Group USA Launches Newly Reformulated Wheat Protein

Opportunities with GemPro Ultra range from Organic Dough Conditioner to High Protein Beverages

Leawood, Kansas:Manildra Group USA has launched a newly reformulated GemPro®Ultra to answer the call of today’s trend toward cleaner, simpler ingredients in­­­­ food manufacturing. While GemPro Ultra was originally developed a few years ago, the Manildra team has recently made advancements in process to improve flavor and solubility. In addition, the applications team has identified key functional benefits for both the high protein and organic markets. GemPro Ultra and Organic GemPro Ultra are identical in functionality, allowing you to choose which option best fits your market needs.

The unique characteristics of GemPro Ultra give it the ability to act as a reducing agent in dough products: shortening mix times, increasing extensibility, and assisting with pan flow. “This clean label and organic option for a reducing dough conditioner is a huge advantage for this market,” said Brook Carson, vice president of product development and marketing. “Improvements in process, dough rheology, and texture are observed in applications from bread to snacks.”

With 90% protein, GemPro Ultra helps boosts protein levels, either when used as the sole protein source or in conjunction with others. Wheat proteins, such as GemPro Ultra, are excellent protein options to manage texture as the protein content increases. As consumers continue to seek high protein food sources, formulators must strive to meet that demand with protein sources that provide appealing taste, texture, and nutrition.  The expertise of the Manildra team has fine-tuned the process and enhanced GemPro Ultra making it perfect for use in a multitude of high protein applications.

While many people think of wheat protein for bakery and snack, GemPro Ultra capabilities go beyond the traditional applications and offer alternatives for beverages and nutrition bars. High in glutamine peptides, GemPro Ultra is an optimal choice for nutritional beverages to aid in quicker muscle recovery following intense exercise.

Contact Brook Carson (bcarson@manildrausa.com) to get a full report on the functional benefits of GemPro Ultra.

About Your Company:Since 1952, Manildra Group has earned a worldwide reputation as the leader in vital wheat gluten, wheat starches, and specialty wheat proteins. Our GemPro line of wheat proteins provides the widest range of functionality available on the market. Through strength, extensibility, or solubility, GemPro proteins contribute a unique and differentiated texture and processing solution in bakery, snacks, beverages, and more. Our new innovation center is a comprehensive resource to customers from ingredient to finished product. Visit www.manildrausa.com for more information.

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