GemProHPG

Are You The Chosen Bun?

When it comes to diet trends, 2020 was arguably the year of Keto (Grande Custom Ingredients Group). Influencers and authors are abundant on social media, inspiring and motivating others to achieve a Keto diet. Recent market growth trends reveal an increased consumer demand for health, organic, and low carb products. “Recent research confirms that the health and wellness food sector is expected to see a growth rate of 5.7 percent and could reach an expected market size of 1,253 billion dollars by 2024,” according to Paleo Foundation, 2020. 

When it comes to achieving a Keto diet, low carb buns are a great portable option. Buns can be used with a variety of foods from sandwiches, burgers, sausages and more! This versatility also means that the bun must maintain a certain amount of integrity and strength. A burger bun must provide a soft bite while being strong enough to support the burger and it's toppings. On the other hand, a hotog bun must have the hinge strength to make sure you get an even bite of bun, meat and toppings.

Premiumization of burgers also drives consumers to spike an interest in trying new products; not just for the drive thru, but as a vehicle to make a burger stand apart. Pretzel buns, brioche buns and many others, have led the consumer to enjoy special burgers. With a low carb bun, the consumer can also meet specific nutritional targets. A high quality, low carb bun opens the door to those consumers look for premium and personalized nutrition.

Buns can be challenging to make when it comes to the right pan flow, strength, and finished appearance. Similar to low carb bread, low carb buns can rely on a combination of fiber and protein to create a low carb flour with functionality to match that of traditional wheat flour. A combination of FiberGem resistant wheat starch and GemPro wheat proteins can provide the viscoelastic properties needed to produced commercial-scale low carb buns.

FiberGem is a wheat-based fiber that provides the body and absorption to mimic the starch component of flour. The bright white color and low absorption makes it ideal for adding fiber and reducing carbs while maintaining the expected dough properties.

GemPro wheat proteins include a range of functional benefits from elastic and strong to extensible and film-forming. Use GemPro proteins in combination to find the exact rheological properties needed for your process. For example, include GemPro Prime-Eto achieve more pan flow and GemPro HPGfor more strength and tolerance. Balance the use of the proteins to achieve the right functionality from the mixing bowl through the oven. Adjusting the ratio of ingredients also helps adjust the finished product texture. More strength yields a chewy texture. Softer more extensible doughs yield a soft, fine bite.

The result - high fiber, high protein, low net carbs!

As you consider creating a low carb bun, refer to Manildra’s products. Manildra is here to support you and take your low carb buns to the next level.  


CRUST Us, It's Low Carb Pizza!

When you think about your favorite pizza, what separates it from others? That's right, the crust! For many people, the crust gets in the way of indulgence due to the excess carbohydrates. What if I told you that you could still enjoy pizza with fewer net carbs? This is where Manildra's GemPro line and FiberGem Resistant Wheat Starch can be used. 

The key components in developing a low carb, flour based product requires replacing carbs with fiber, protein or fat. FiberGem contains 90% dietary fiber and contributes to fewer net carbs. In need of a high protein gluten that contributes to strength and elasticity in your pizza dough? Try GemPro HPG. Maybe you need greater extensibility in your dough. For that, use GemPro Prime-E. With the combination of GemPro Prime-E, GemPro HPG and FiberGem, you can develop a low carb pizza crust. 

 

GemPro Prime E, GemPro HPG and FiberGem were used in various ratios to create a low carb "flour replacement." 

The higher ratio of GemPro Prime-E to GemPro HPG produced a better quality pizza crust. Crust that was higher in GemPro HPG had significantly more oven spring and thicker crust. Crust higher in GemPro Prime-E was flatter and chewier with air pockets and resembled a regular pizza crust. 

When creating the flour replacement for a low carb pizza crust, use GemPro Prime-E at 30% and GemPro HPG at 15% to make up 45% of the "flour." The remaining 55% of flour is to be made up of FiberGem. 

Low Carb Pizza Flour Formula:

Ingredient Bakers %
FiberGem        55
GemPro Prime-E 30
GemPro HPG 15

Don't turn away from indulging in delicious pizza, turn to Manildra's GemPro line and FiberGem Resistant Wheat Starch. As you develop a low carb pizza crust, consider these Manildra ingredients. 


How Low can the Carbs go?

Zero. The net carbs can go to zero!

The Hartman Group’s Health + Wellness 2019 report ­finds that one in two (50%) consumers have experimented with some type of diet or eating approach in the past year. https://s3.us-west-2.amazonaws.com/storage.www.hartman-group.com/infographics/fullsize/5AWrIrOT8RMPema5nt5ZFvQCjwCGZtWauZlMMplG.pdf

This study and others show that keto and low net carb diets  are the better-for-you trends driving consumers today. The bakery and snack categories have an opportunity to connect with consumers where they are today - whether they are testing the waters, or fully committed to these lifestyle choices. Incorporating plant-based proteins adds a bonus healthy halo to ingredient lists closely scrutinized by consumers.

Creating bakery products with low carb and keto goals may seem challenging on the surface, but the truth is that there are many ingredient selections available today to help you reach that target. Formulating foods that meet keto, zero net carb, or high protein criteria require a simple two-step approach – boost protein and add fiber.

Boosting Protein Requires Balance

A baker’s challenge is achieving just the right balance of dough handling properties needed for processing and meeting the desired finished product qualities. Increasing protein shifts this balance. In early low carb days one solution was to boost protein by adding gluten. Adding gluten, at 75% protein, was an effective way to displace carbohydrates. However, increasing gluten leads to excess elasticity and doughs that are difficult to work with. Today, bakers have the option of using wheat protein isolates to balance the rheology, soften the dough and shorten the mix times, while maintaining the ideal gluten network. GemPro wheat proteins are gluten-based so they contribute the structure and texture needed in bakery products. By incorporating GemPro proteins at 90% protein, with both elastic and extensible characteristics you can dial in on the perfect dough handling and finished product goals. For pan bread we recommend starting with a 70/30 blend of GemPro HPG to GemPro Prime-E. For a pizza crust, try a 50/50 blend of the same proteins.

The GemPro range of proteins is just that – a broad range with specially designed proteins capable of achieving functionality for a wide array of purposes and goals.

Fill it with Fiber

The second piece to developing low carb baked goods is keeping carbs low by replacing them with fiber.  Traditionally fiber carries a unique texture that can add unpleasant density and grit to the finished product.  The solution to this dilemma can be found in using resistant wheat starch, containing 90% dietary fiber. FiberGem Resistant Wheat Starch has properties similar to the starch inherent to flour, maintaining desired dough qualities and yielding appealing color, flavor and mouthfeel. This can be used at rates required to meet your nutritional goals.

Finding the ideal fiber and protein is the key to success on your low carb endeavors. Experimenting with our range of unique wheat proteins will open your eyes to a world of possibilities you have not yet discovered in the low carb, high protein market.

Reach out to our team to learn more about the exciting prototypes we have been cooking up in our low carb kitchen.

 


Organic: Grains see Gains

Gone are the days of consumers needing to travel to a specialized grocery store to purchase organic versions of their favorite food items. With 52% of consumers agreeing that organic food and beverage products are healthier for them, most grocery store chains are continuing to open shelf space for companies that can respond to changing consumer health and diet preferences.

Though the organic food segment is largely led by produce, grain-based products and baked goods make up 11.4% of all organic sales. The growth rate in the organic sector is expected to slow to 2.5% due in large part to economic sluggishness from 2020-2021, but is predicted to return over 6% growth by 2023. Organic dollar sales jumped 19% from 2019-2020. Organic flour sales alone increase 51% during this same period as stay-at-home-ordered-bakers tried their hand at artisan style products. Cascade Organic Flour launched a 5-pound bag of organic whole wheat flour this year as retailers requested more options for home bakers.

Organic bread is the most notable and recognizable organic offering in the grain-based sector; however, companies are now getting more creative in meeting the consumer’s call for organic with products such as cookies, bakery mixes and snack products. One example is specialty baking brand Foodstirs who introduced a keto-friendly chocolate chip cookie mix that is USDA organic and non-GMO. Miss Jones Baking Co. offers organic versions of your favorite mixes like yellow and chocolate cake, brownies, confetti and chocolate chips cookies. And long-standing brands like Annie’s and Simple Mills offers consumers organic cake, brownie and cookie mixes.

Refrigerated and non-refrigerated snack bars continue to take up more shelf space as well. Companies like Perfect Snacks offering their Perfect Bar that is certified USDA organic, NonGMO Project verified and offers customers 20 superfoods per serving (peanut Butter and Chocolate Chip). Another organic option is from Nature’s Bakery who offers a soft baked, organic snack bar called Baked-Ins that contain better-for-you ingredients that don’t sacrifice on taste.

Frozen foods with organic claims only make up 2.4% of total frozen food sales; however, this category alone has grown 11.1% CAGR in the last 4 years. In 2020 particularly, this market saw a 21% increase in dollar sales due to pandemic stocking and later by cooking burnout. Amy’s, Evol and Cascadian Farms are familiar faces in the category, but brands like Sweet Earth continue to push the envelope in organic offerings

Manildra offers multiple products that can help your company meet the consumers’ demand for organic versions of their most-loved products. Organic proteins such as GemPro HPG, Gem of The West VWG, GemPro Plus, GemPro Prime-E, GemPro Prime-W, GemPro Ultra, and GemPro Tack can all be organic optinos for your entire product portfolio - from bread and buns to cakes and cookies. Organic starch options include GemStar 50 and 100, as well as GemGel 50 and 100.

Organic bread relies on vital wheat gluten to provide the needed strength and tolerance for production.  Manildra has been a long-time supplier of organic vital wheat gluten and understands the importance of quality in this market.  GemPro Ultra can be used as an organic dough conditioner, providing reduced mix time and improved pan flow in order to optimize your organic bread.

With sweet goods and mixes, access to both organic proteins and organic starches is essential. For example, organic cake mixes rely on organic GemGel 100to provide the needed body and texture in the mixing bowl. Creating vegan, organic cakes and muffins is also possible when using GemPro Plusto replace eggs. Developing high protein organic cookies is easier when you use GemPro Prime-W because of the ideal finished product texture it can provide.

Organic particulates and granola bars with desired low sugar profiles are possible with GemPro Tack . Similar to cookies, the protein content of organic soft baked bars can be increased with GemPro Prime-W or GemPro Prime-E while still maintaining the optimum texture.

Optimized frozen foods require well-controlled moisture migration. Organic GemPro HPG binds water and holds onto it through frozen storage so as to mitigate moisture migration, thereby maintaining desired finished product attributes. GemPro proteins can also support optimizing texture when frozen foods are reheated.

Whether consumers are grocery shopping in the store or online, the expectation is to have more healthful options available to them. Modifying your current portfolio to an organic profile doesn’t have to be hard or time consuming. Manildra’s organic ingredients help you deliver better-for-you foods to your consumers today.

 

Sources:

  1. Trends Insider: Natural & Organic in Food & Beverages - North America, Innova Reports, April 2021
  2. Organic Trade Association, https://ota.com/organic-market-overview/organic-industry-survey
  3. https://www.thebusinessresearchcompany.com/report/organic-bakery-products-market-global-report-2020-30-covid-19-growth-and-change
  4. https://www.bakingbusiness.com/articles/53570-organic-baked-goods-gain-ground-with-consumers
  5. https://www.bakingbusiness.com/ext/resources/Whitepapers/2021/Ardent_whitepaper_CategoryReport_Apr21.pdf

 


Protein Power for Flatbreads

Flatbreads are the ultimate food delivery vehicle. They can carry anything from tomato sauce and cheese to an arugula and prosciutto deli creation. As more people assume responsibility for pursuing a healthier diet, they are looking for options to make classic staples, such as flatbreads, meet their health criteria without sacrificing taste. One of the easiest and most appealing ways to do that is to boost the protein content in the delivery vehicle itself.

Consumers are also paying more attention to ingredient labels, seeking simple ingredients that they understand. A familiar protein, such as wheat protein, is a great choice to achieve both clean label and high protein goals.  

Remember the first time you saw someone spin pizza dough over their head at the local pizzeria?  They toss it, catch it, and stretch it until it reaches that ideal thickness before being baked into a perfect pizza pie. The ability of a dough to stretch while holding its strength is key to all types of flatbreads, from pizzas to tortillas to pitas. That dough has to be strong enough not to tear in the middle during that toss. The dough has to be extensible enough to allow itself to be stretched without retracting. Flour alone may not have the right balance, especially for high-speed production lines or frozen products requiring long stability.

Adding GemPro Prime-E can provide the same gentle extensibility that you get with a traditional pizzeria dough spin.  An all-natural 90% protein, GemPro Prime-E not only boosts the protein content, but also adds great extensibility to the dough. It is excellent in allowing the dough to be stretched and pulled while the gluten network is maintained.

Combining GemPro Prime-E with GemPro HPG affords even more strength and protein. GemPro HPG is a complimentary high source of functional protein (90%) that contributes to the strength of the dough. Where you get great extensibility from GemPro Prime-E, GemPro HPG adds elasticity, volume, and chewy texture.

Testing conducted in our Innovation Center has shown that a combination of 70% Prime-E and 30% HPG is a perfect starting point for customers looking to boost protein in their flatbreads. Adding extensible GemPro Prime-E and elastic GemPro HPG concurrently takes the protein content of the dough to new levels. These ratios can be fine-tuned based on specific production capabilities in order to produce optimal results.

An additional option is GemPro Extend. At 75% protein, it boosts protein content while being a one-stop product to help improve dough rheology. GemPro Extend does this by maintaining the needed gluten network that helps the product extend to fit certain size pans and dimensions. It also helps relax the dough, making it a great addition to products that go through a sheeter. This is a great option for consumers that have an inconsistent flour supply and need something to help make the dough production process repeatable.  

If you are looking for a clean label solution to boost protein content while enhancing the production of your flatbreads, the GemPro line is an easy, practical, and cost-effective way to do this. Whether you are making pizza crusts, tortillas, pitas, crackers, or any other flatbread you can imagine, Manildra can provide the solutions to make it a reality.


The Truth About Gluten

The truth about gluten:  

Wheat gluten has had a challenging reputation over the last several years due to confusion among consumers. From fad diets to misinformation, consumers have been trying to figure what to think about gluten. Is it safe? Is it healthy? And what exactly is vital wheat gluten?  

Gluten is the naturally occurring protein in wheat. When flour is wetted, the glutenin and gliadin proteins come together to form gluten. The gluten is a natural protein network that gives baked goods their airy texture, but also makes it easy to separate the starch and protein components of wheat flour. As the protein network is formed it naturally stays together as a cohesive dough, allowing the starch to be easily washed away.  

Gluten History:

Wheat gluten is said to have been used as an ingredient as far back at the sixth century. Historically it was used in noodles and seitan, or wheat meat. Today it is often used in vegetarian meats alternative, baked goods, and snacks.

Manildra first offered gluten to the U.S. market in the 1970s. Our Gem of the West vital wheat gluten is known as a global benchmark for the highest quality and consistency. Today, the gluten/starch plant in Nowra, NSW, Australia is the single largest in the world. 

The process to make vital wheat gluten:  

While commercial gluten is made at an industrial scale, the process is simple enough to do by hand.

Step1: Take good quality flour and mix it into development. 

As the dough is kneaded the protein forms as a network, staying together as a cohesive dough, and the starch is washed away by water.  

Step2: Run water over the dough piece and knead the starch out. 

Result: What you are holding is fresh gluten! 

Step 3: The protein (similar to the glutinous dough ball you made) is then gently dried. 

A clean, simple process for a highly effective protein. https://manildrausa.com/the-simplicity-of-gluten

Nutrition:

Wheat gluten can be a beneficial source of nutrients. Wheat gluten contains about 75 grams of protein per 3.5 ounces, which makes it one of the richest plant protein sources. Adding gluten to bread can give it the extra strength needed to include additional nutrient dense ingredients such as nut, seeds, and other grains. 

According to Dr. Glen Gaesser, a gluten-free diet may compromise your health. In 2017, a study indicated that individuals who followed a gluten-free diet, consumed fewer whole grains. Whole grain consumption is associated with reduced risk of many chronic diseases such as cardiovascular disease. As a result, individuals who follow a gluten-free diet actually have a higher risk of chronic diseases. 

Studies show that some consumers who avoid gluten due to gastrointestinal issues, rather than celiac disease, may not have a problem with gluten at all. The culprit may actually be fructans, one of many FODMAPs, or short-chained carbohydrates that are not properly absorbed. https://www.monashfodmap.com/about-fodmap-and-ibs/

Function:

Wheat gluten is known to build structure and volume in bakery applications, improving tolerance in high speed commercial bakeries. This unique protein we find in wheat is also a great binder, adds protein, and holds high amounts of water. When boosting overall protein in a food with other protein sources, such as whey, soy, or pea proteins, you can use wheat protein to restore that preferred texture and structure.  

Wheat protein is an ideal clean label ingredient for optimizing texture through many bakery foods such as pancakes and bread. However, clean labels aren't limited to bakery products. Vital Wheat gluten and wheat protein isolates, such as GemPro HPG, are an excellent alternative for meat products and other novel vegetarian foods.  

When you are looking to boost protein, get clean label strength in your dough, or modify the texture of your product, think back to the beauty and simplicity of gluten. 

 


TOAST to the New Year

According to Innova Market Insights, the top ten trends for 2021 have been identified. Manildra, like many other companies, has “upped their game” to meet ethical, environmental, and clean label consumer demands. Now, more than ever, it is important to stay alert of the changing landscape of the food market. 

The first trend identified by Innova is Transparency Triumphs. Manildra Group proudly partners with thousands of farming families throughout New South Wales to produce Australian-grown and made, premium products. We have a proud history as a reliable partner supplying premium Australian products to customers of all scales. The importance of these relationships, some spanning six decades and three generations, is never underestimated by us. A secondary path to transparency is by creating clean label ingredients to meet evolving consumer demands. Your customers want to know that the products they purchase are made from straight forward and natural processing methods. With the GemPro range of proteins you can feel confident in the clean label process used in making these proteins.

Plant-Forward is the second Innova trend in which Manildra products fit. Wheat protein is the  original plant protein, providing nutrition and product quality for years. Mainstream appeal  for plant- based is driving expansion to numerous market categories. Plant-based has  expanded categories such as baking, in which the clean label of GemPro HPG can be used to  boost protein. It has also expanded snacks in which GemPro Plusis used to replace eggs. Meat  alternatives have expanded by using GemPro Extend to increase the nutritional value of food.  Plant-based has also expanded a dairy alternative in which GemPro Ultra can be used to benefit  dietary management and includes a 90% protein content. 

The third Innova trend is Tailored To Fit in which personalized nutrition is the spotlight for  consumers. Whether you need a high protein or a Keto diet, Manildra Group USA  works to support each individual's unique lifestyles. Our FiberGem resistant wheat starch is a 90% dietary fiber, ideal for boosting fiber in bakery products. This can be beneficial for both high fiber and low carb goals. GemPro Tack is an ideal ingredient for creating low sugar bars and clusters. Finally, the range of GemPro proteins helps to boost the overall protein content in foods from vegetarian meat alternatives to cookies. When creating foods with personalized nutrition you can count on GemPro proteins to provide texture, nutrition, and rheology. 

Manildra Innovation is exceptional when it comes to developing products related to the top ten Innova trends. As we ring in the new year, let Manildra Group USA support you and your nutritional goals.