Proteins

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.


Boost Protein with GemPro® Ultra

According to an article from Snack Food & Wholesale Bakery magazine1, busy lifestyles are pushing consumers to choose snacks over a traditional meal.  However, they desire these treats to offer more nutritional value than traditional snacks; specifically, they’re looking for protein.  GemPro® Ultra can fill that gap.  As a water-soluble, lightly hydrolyzed wheat protein isolate, GemPro Ultra boasts a protein content of 90% and can be used in a wide range of applications from baked goods to beverages to bars. 

Testing has found that GemPro Ultra possesses the ability to act as a reducing agent in dough products: shortening mix times, increasing extensibility, and assisting with pan flow.  It was shown that using 1% GemPro Ultra relative to flour weight will give a 10% reduction in dough mix times.  If developers are looking to fortify protein in a cookie, GemPro Ultra can be used at levels up to 80% relative to the flour weight in a formulation without requiring the addition of more water. The final product is a chewy yet nutritious cookie that is as indulgent as it is healthy. 

For beverage and nutrition formulations, GemPro Ultra has a higher glutamine content than other protein isolates such as soy and whey proteins. Glutamine aids in quicker muscle recovery following intense exercise making GemPro Ultra a good choice for nutritional beverages.  It can easily dry blend into a mix or be hydrated in a ready-to-drink beverage depending on the end use.

If GemPro Ultra is the protein solution you’ve been looking for, we would be thrilled to partner with you to enhance your development process. Contact info@manildrausa.com for the full technical report on GemPro Ultra or to visit about your specific application needs.

Application Ideas for GemPro Ultra:
  • Bakery Products
    • Breads, Rolls, and Bagels
    • Flat Breads and Flour Tortillas
    • Cookies and snacks
  • Nutritional Products
    • Ready-to-Drink Beverages and Powdered Beverage Mixes
    • Nutrition Bars
  1. Kvidahl, M. 2015. “Fortifying healthy snacks and baked goods with protein.” Snack Food and Wholesale Bakery. Available from: http://www.snackandbakery.com/articles/88313-fortifying-healthy-snacks-and-baked-goods-with-protein. Web. Accessed on: 14 Aug. 2017.


Improving Tortilla Quality with Wheat Protein

Tortillas: A portable lunch option. A nutritious “edible food packaging” that also opens doors to unique texture, flavor, and color enhancements.  A versatile food that allows you to fold, fill, and enjoy an infinite number of flavor combinations. To make a great tortilla the dough needs to be extensible for pressing while the finished tortilla maintains flexibility over time. Tortillas should be smooth and flexible, yet strong enough to hold heaps of fillings. Wheat proteins are an exceptional choice when enhancing the processing and textural attributes of tortillas.

 

What functional benefits do Manildra’s GemPro proteins bring to tortillas?

To determine functional similarities and differences between wheat proteins, a standard tortilla formulation was used, evaluating three different wheat proteins for impact on dough rheology, processing, and 21-day shelf-life quality.

Each variable was tested at 1% Bakers percentage in a flour tortilla dough with varying mix times.  The variables were tested at mix times of 5 minutes, 6 minutes, and 7 minutes.

The spread index was calculated by dividing the diameter by the height, averaging for six tortillas. Wheat proteins improved spread, especially when mix times were optimized. This direct comparison indicates that wheat protein can be used to improve press and sheeting qualities in tortilla dough.

The Perten TVT Texture Analyzer was used to analyze the tortillas with the standardized tortilla texture method from AIB. Texture data indicates the optimum mix time for each protein is slightly different. While the control required an optimum mix time of seven minutes, the GemPro Extend and GemPro 3300 required slightly shorter mix time, at 6 and 5 respectively. The larger drop in force over time by the vital wheat gluten indicates it may have not been mixed enough, even at 7 minutes. GemPro Extend maintains a texture most similar to day one on day 21 as compared to the other proteins.

 

After evaluating both the tortilla dough and final products is was determined that Manildra proteins assist with maintaining product rollability and strength over time.  The data showed that while the control tortillas tore easily and folded instead of rolled at the end of the 21 days, the tortillas containing Manildra proteins, still had the ability to roll and showed resistance to tearing. 

Protein fortification prevents the tortillas from drying out which allows them to maintain strength throughout their shelf-life. GemPro Extend nicely balanced the need for extensibility in processing, while maintaining the moisture retention and rollability through out shelf life.

For more information on these results or other information on GemPro Wheat proteins contact our R&D team today. 


Manildra Group USA

You know Manildra Group USA as the leader in vital wheat gluten, but did you know Manildra also has the widest range of specialty wheat proteins and starches?

Wheat proteins are an ideal choice for boosting plant based proteins in your food products. The functionality and a clean flavor prolife will help in your development of unique and sought out bakery, snacks, foods, and beverages.


National Muffin Day!

Happy National Muffin Day! I noticed several posts online today about it being National Muffin Day. A quick googling confirmed that “National Today” has, in fact, dubbed February 20, 2019, as National Muffin Day in the US. What does National Today love about National Muffin Day?  They come in many varieties, they are easy to make, and they are fun to eat. https://staging-nationaltoday.kinsta.com/national-muffin-day/

Three solid things to love about muffins!Let me share with you three solid benefits to using wheat proteins in muffins.

You can use wheat proteins to replace part or all of the eggs in a muffin.  GemPro Plus provides the resiliency and structure needed to replace eggs in a muffin. This wheat protein has just the right balance of strength and tenderness to give volume without a spongy texture, saving money and meeting a need in the growing vegan market.
You can optimize the texture of your muffin using wheat protein.  Have you been trying to create a specific texture in your muffin but have not been able to dial it in just right?  Our expansive range of GemPro proteins can either provide a more tender bite, build more strength and body for packaging and shipping, or balance batter viscosity to control particulate dispersion.
You can create a delicious, tender high protein muffin using wheat protein.  Developing a high protein bakery product without the taste and texture of a “high protein bakery product” can be challenging. By using wheat protein either on its own, or in a blend of proteins, you can create a high protein muffin with the same eating characteristics as a traditional gourmet muffin.

If you are interested in learning more about wheat proteins, would like to receive a spec, a sample, or a starting formula, please let us know!

P.S. Tomorrow is National sticky bun day if you need a reason to enjoy a sticky bun 😊


Now Playing: GemPro HPG

The countdown is on! 8 weeks until IFT! Each week we will bring you details about one of our eight proteins in the GemPro line of proteins. That’s right - eight unique wheat proteins with distinguished, functional benefits designed to help you solve yourtexture, nutrition, and rheology challenges.

SPOILER: We have something new to show you! So stay tuned.

The first protein in the range is GemPro HPG. This is the strongest protein out there! With 90% protein and produced by simple, mechanical washing techniques, GemPro HPG is an excellent clean label protein. Use it to add tolerance, volume, or protein. It is known to hold up to 190% water so an absorption adjustment will be needed.

GemPro HPG is highlighted in the video as part of a Super Seedy Bread. When particulates such as whole grains or seeds are added to dough they can distrupt and degrade the gluten matrix. The concentrated gluten strength of HPG helps to maintain the need strength to process and produce an optimized loaf.

As you are developing new whole grain or seeded breads reach out to the Manildra team to learn more.


Organic Wheat Proteins and Starches

Organic continues to be a hot topic and big growth opportunity across the industry. According the Innova Briefing Series, clean eating is one of the top ten trends for 2016 and organic plays an important role, showing the strongest growth in new product development1. In bakery organic bread, crackers, cookies, and rolls &buns have all experienced growth over the last four years, with the greatest growth being in bread with a 4-yr CAGR of 19%2. Organic is mainstream and not just searched out by a select few. According to the Hartman Group, 73% of consumer buy organic at least occasionally3.

As a food manufacturer finding the highest quality ingredients and a consistent supply is essential for providing organic products to the market. Manildra Group USA produces organic wheat starches and proteins to meet your organic development needs.

Organic Gem of the West vital wheat gluten- Certifiedorganic vital wheat gluten, ideal for providing strength and structure to bakery products, and binding and texture to vegan and vegetarian products.   
Organic GemPro HPG wheat protein isolate -Functional plant protein ideal for boosting protein in organic bakery, cereal and snacks.
Organic GemStar 100 -Certified organic, native (unmodified) wheat starch with all of the benefits of wheat starch and the added benefit of organic certification.  
Organic GemGel 100 -Certified organic, hydrates instantly in water and improves the texture and tenderness of a variety of foods. Organic GemGel 100 has general uses as an instant thickener in organic bakery sweet good mixes, breakfast cereals, snacks and other processed foods.

1Innova Briefing Series, Top Trends for 2016, 2Nielsen Answers, Wellness Track, Total U.S. –All-Outlets Combined plus Convenience, 3Organic & Natural 2014 report, The Hartman Group


Proteins that whip for cakes and muffins

Blueberry muffins, banana walnut muffins, chocolate chip muffins. Muffins are such a terrific, healthy, on-the-go breakfast solution with endless flavor opportunities. Adding protein to muffins is a simple way to provide a little more oomph and staying power (read: satiety) to this breakfast option. 

Adding protein to a muffin might seem like you would be destined to have a dense, gummy texture. Nothing like the tender, moist, flavorful muffins of your dreams. If you are looking for a way to make a high protein muffin with great texture and appearance you have to try GemPro 3300.

You don’t have to sacrifice texture. Wheat protein is the best friend of great texture!

GemPro 3300 contains 90% protein. Incorporating GemPro 3300 at nearly equal parts flour means these delicious bites contain 8g of protein per 50g serving (3 mini muffins).  16% of this muffin is pure protein power!

GemPro 3300 is the ideal protein for this application due to its unique ability to whip during mixing.  

Cakes and other similar baked goods rely on batter aeration to create the light and fluffy structure that yields a soft and tender bite in the finished product.  While other proteins could easily weigh down the delicate structure of a cake, GemPro 3300’s unique whipping ability has the opposite effect.  It aerates with the batter, weaving itself into the structure, providing the balance of strength and tenderness.  

GemPro 3300 is our go to ingredient to boost protein while still provide that critical role wheat protein (as opposed to GemPro Ultra which can boost protein with less functional power, Check it out too!). Whether adding protein to pancakes, breads or muffins GemPro 3300 is going to give to that texture you have been dreaming of.

If you want to receive this formula or starter formulas for other high protein products reach out to our R&D team. We are here to help!

 


Snack All Day!

Keeping up with the latest trends can be a challenge, but the increase in snacking is no longer a trend. Snacking continues to grow and no slowdown is in sight.

Snacking has evolved from an infrequent treat to displacing meals. The Hartman Group on the Culture of Snacking: The Evolution of Snack Foods & Beverages states that “snacks [are] increasingly fluid undefined and ubiquitous.” The Hartman Group’s recent infographic on the evolution of snack foods and beverages highlights how significantly the perception of snacking has changed over the years.

With so many options - unique flavors and improved ingredients, snacking is no longer empty calories to sustain you between meals. Knowing that people love to snack, the trend to watch is what flavors, format, and texture will come next!

Wheat-based ingredients pack a range of benefits to lead the snacking industry and eliminate the need to source multiple types of ingredients. 

Wheat starch provides a bright white color and neutral flavor. In snacks it can provide a unique crisp to your product or help to provide adhesion, allowing you to “stick” flavors for particulates to the surface of the snack.

The “year of added protein” has lingered on to nearly a decade.  The desire for protein is not fading and snacks are a great way to add extra protein throughout the day. Wheat proteins meet the goals for increasing protein while also enhancing texture. With GemPro proteins you can have both – added protein and the perfect texture. No need to sacrifice one for the other.

But does GemPro make sense for my snack?

Whether you are making a sheeted snack, an extruded piece, a particulate cluster, or more, Gem Pro protein can help. If you are trying to carve out something new for your next high protein snack, here are a few ideas to get you started:

 

 

 

1. https://www.hartman-group.com/infographics/1630399995/the-hartman-group-on-the-culture-of-snacking-the-evolution-of


Wheat Proteins for Texture

Texture. Nutrition. Rheology.

No two baked products are the same, and similarly neither are two wheat protein isolates.  Each one unique in its design and purpose.  This allows for greater flexibility and manipulation within the product formulation to achieve the desired characteristics.  

Five of Manildra’s GemPro Proteins were tested in a sweet biscuit formula, at 1% Bakers percentage, to evaluate the protein’s impact on processing, texture, and mouthfeel. 

Wheat protein can influence both process and finished product attributes, therefore the balance of the two can guide the decision between proteins. The following chart relates the tested protein to it’s effect on dough extensibility and final product texture.

GemPro Protein Dough Extensibility Product Texture
Gem of the West Less extensibility Firm bite
GemPro Extend More extensibility Firm bite
GemPro 4400 Low impact on extensibility Low impact on bite
GemPro 3300 Low impact on extensibility Soft bite
GemPro Ultra More extensibility Soft bite

The choice of protein impacts the degree of hardness or softness desired in the final product.  The protein’s degree of solubility and elasticity can be used to predict final product characteristics.  The most elastic protein in this test, Gem of the West Vital Wheat Gluten, produced a biscuit with a firm texture while on the opposite end the biscuit made with GemPro Ultra had a soft bite and texture.  This is also shown in texture analysis.  The biscuit textures were analyzed on Day 1 and Day 4 to monitor the change over time.  Gem of the West had the highest force values confirming the qualitative data collected during tasting.  GemPro Ultra and GemPro 4400 had the softest force values which also matches the eating characteristics associated with those biscuits.  We also found that Vital Wheat Gluten restricted biscuit spread while GemPro Extend, GemPro 3300, and GemPro 4400 allowed for greater spread while maintaining good stack height.

The more elastic the protein,the more rigid the biscuit. And the more soluble the protein, the softer the biscuit.

Whether you are developing new products or optimizing current formulas, wheat proteins can help reach the targeted texture.

Similar results have been found across an array of applications. Stay tuned for our bi-weekly posts and sign up for our blog newsletter to learn how wheat proteins benefit crackers, cakes, pasta, and more.


Wheat Proteins to Boost Nutrition

GemPro® wheat protein isolates can be used to add protein, improve mouthfeel, and add unique nutritional benefits

GemPro wheat protein isolates are specifically designed to boost proteins while providing ideal functionality. With 90% protein, wheat protein isolates are an excellent option for boosting protein in a wide range of products.

GemPro Ultra wheat protein isolate is easily dispersible in water, with high solubility and a clean, neutral flavor. It works well in high protein beverages, protein powders, or as a component in bakery or bars. GemPro Ultra is high in glutamine peptides, a stable form of glutamine, bonded to other amino acids, easier for the body to assimilate. Glutamine is an amino acid (a building block for proteins), found naturally in the body, key for protein synthesis, muscle health, and boosting the immune system.

GemPro 3300 is a unique protein that provides essential functionality while boosting protein. Because GemPro 3300 can provide adhesion, aeration, or extensibility depending on the system, it is a great solution for modifying texture and mouthfeel. In bars use GemPro 3300 to maintain structure. In other high protein products GemPro 3300 can be used along with other proteins to optimize texture.

GemPro Wheat Protein Isolates

  • 90% Protein
  • Unique Functionality
  • Glutamine peptides
  • Great, neutral flavor
  • Preferred texture and mouthfeel