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.


Explore the pasta-bilities

Pasta isn’t just for Italians!  Linguine, capellini, fusilli, and good ol’ macaroni elbows.  While Italians may consume about three times more pasta than Americans, Justin Demitri estimates that folks in this country eat about 20 pounds per person each year (Food and Wine, October 6, 2019).  That’s quite a mountain of spaghetti.  And it needs the right ingredients to support it.

Capable of impressing any seasoned pasta connoisseur, Manildra wheat proteins should be part of your pasta formula.  GemPro 4400 offers a gluten matrix characterized by strength while maintaining tenderness, resulting the perfect firm al dente texture for any type of pasta or noodle.    

Extrapolating home-made pasta from Mama’s kitchen to large scale production of billions of pounds per year requires careful consideration and optimal ingredients.  GemPro 4400 wheat protein achieves a balanced, machinable dough that is perfectly suited to meeting those high production goals. 

Creating pastas that stand up to retort can be a challenge too. Canned pastas in soups and other foods need to have a substantial amount of resilience so that it maintains the optimal texture and eating qualities after these harsh process conditions. The structure provided by GemPro wheat proteins can deliver the right amount of bite.

In today’s “busy” culture, consumers are looking for convenient foods to match their busy lifestyle. Delis, fast casuals, and other on the go markets can provide a warm and filling meal with pasta (mac and cheese anyone??). Often times this means subjecting the pasta to steam tables which have a tendency to degrade the structure and texture of the pasta over time. GemPro proteins maintain the pasta texture throughout the serving time on a steam table, making the pasta more enjoyable to all.

Let Manildra wheat proteins expand your pasta-bilities! 


Have No Fear, GemPro Tack Is Here!

Did you know that almost all granola, bars, and clusters are held together by sugar? Well, not for long! The research team at Manildra has developed a fruit and nut cluster that is created with a no sugar binder. Using GemPro Tack,you can create a wholesome, portable snack in a totally new way. The fruit and nut cluster is just one of many flavor options that can be created with GemPro Tack. This product can be used to create a range of foods from sweet to savory. The GemPro Tack binder can also be used with sugar to optimize sweetness, but it does not rely on sugar for the binding method.

Three types ofGemPro Tack are available. Our standard GemPro Tack was developed with the intention to replace sugar, not add protein, so it has a lower protein content. The GemPro Tack 50will give a bit more of a protein punch with 50% protein. If high protein is preferred, the GemPro Tack 85 can help you reach that goal with 85% protein. Each have similar binding characteristics and finished products. 

Use the procedure below to create a fruit and nut cluster with no sugar. 

Fruit and Nut Cluster Procedure:

Ingredients: Amount in grams:
Mixed Nut Blend     170.0 
Dried Cranberries 60.0 
GemPro Tack 28.5
Oil     3.7 
Water 22.3 
Salt 0.5 

Procedure: 

1. Combine the binder ingredients (GemPro Tack, Oil, Water, and Salt) in a mixing bowl with a paddle attachment.

2. Mix on medium for 2 minutes.

3. Scrape the bowl and mix for an additional 5-6 minutes.

4. Add in the particulate mixture (Mixed Nuts and Dried Cranberries) and beat for 30 seconds. 

5. Press into desired shape and bake at 350 F for 12-14 minutes. 

 

If slight sweetness is desired, try adding back sugar, honey, or other syrups gradually until you reach the chosen sweetness level. While most granola contains an excess amount of sugar, GemPro Tack lets you, as the developer, have more flexible options.  

No sugar equals no guilt! Whether you are creating a sweet treat or portable snack, rely on Manildra's GemPro Tack.

 

 


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.

 


How wheat proteins support the Plant-based Revolution

As featured in the top trends for 2020 by Innova Market Insights, the plant-based revolution trend cannot be overlooked. Even as 2020 has brought unexpected changes to eating patterns, the shift to an interest in plant-based foods remains strong. Additionally, Innova shares that “as plant-based eating is moving from trend to food revolution status, the industry is taking up the challenge to deliver more ‘clean label’ meat and dairy alternatives.” Clean label has been an important conversation for the last several years, it is only fitting that it is also key in the “plant-based revolution”

Baking, snacks, and meals

The consumer desire for plant-based runs the gamut of product applications, a few of which include baking, snacks, and ready meals.  Adding plant-based protein is a trend in many bakery applications - from bread to pancakes to cookies. The GemPro clean label range of proteins can boost the protein content while meeting the preferred product attributes. For example, try GemPro Prime-W to provide tenderness when adding protein to baked goods such as cookies, muffins, or pancakes. Use GemPro HPG to maintain dough handling requirements and structure when adding protein to bread and bread-type applications. Noting that many consumers feel better about eating plant protein today, consider replacing eggs using GemPro Plus.

While there are many factors motivating the shift to plant-based diets, the diversity of ingredients is a key factor. This is particularly true in snacks. Adding unique and diverse ingredients to snacks is an important method to modernize and differentiate.  Wheat proteins such as GemPro Prime-E can optimize textures while incorporating new and different protein types.

Ready meals and meat alternatives are perhaps the most popular category for plant-based claims. From burgers to chicken tenders, consumers are looking for plant-based alternative to these favorites. Wheat proteins such as Gem of the West vital wheat gluten GemPro HPG are ideal for providing texture and bite. Playing with the range of wheat proteins can help to improve process tolerance and finished product quality. Many meals need support to improve product texture through the freeze thaw cycle. The film forming attributes of wheat protein can help. Through and through, wheat proteins are an excellent choice to boost protein and provide structure.

Tolerance, Taste, and Texture

Like so many foods, producing plant-based foods require a certain amount of tolerance in production. Wheat proteins help to build critical structure but can also enhance rheology. Taste and texture are key contributors to consumer purchase and preference in plant-based foods. Wheat proteins have an easy neutral flavor, allowing the desired flavoring of your product to shine. No need to over flavor or to try to compensate for flavor. Texture is a key preference factor and a point of differentiation. Various textures are possible with the full range of wheat proteins. In fact, you can dial in on specific textures by selecting certain wheat proteins. For example, more elastic wheat proteins contribute to a firm, crunchy texture, and more soluble proteins will contribute to a more tender bite.

Plant-based and wheat proteins are a winning combo. Whether you are looking for a prototype formula or a consultation on where to start developing your clean label, plant-based foods, contact our applications team to learn more about how wheat proteins can help you to successfully navigate the plant-based revolution.


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. 


Indulge in Sweet Baked Goods Market Trends

An indulgent milk chocolate chip cookie, a vegan birthday cake, or an individually packaged lunchbox treat, sweet baked goods connect with consumers as on-the-go staples and in times of celebration.

In the recent report, Sweet Baked Goods in North America 2019: analysis of sweet baked goods NPD in North America,Innova Market Insights shares the top positioning and flavor trends, and what’s next for sweet goods in North America.

The fastest growing claims in sweet baked goods include indulgent and premium, vegan, and digestive/gut health.

Indulgent and Premium

Decadent inclusions, high sugar and fat, or added nutrition, indulgent and premium is part of the broader “experiential eating” trend.  Sweet baked goods can offer an indulgent escape and premium nutrition.

Manildra’s GemPro wheat proteins add just the right texture to optimize your cookie, brownies, and more. Adding ingredients to meet the indulgent and premium demand can alter the overall system. GemPro wheat proteins can bring back the structure with the ideal texture. If boosting protein in a cookie, try GemPro Prime-W to get a soft, chewy bite. If adding a high amount of inclusions, try GemPro Plus to give some rigidity without too much firmness.

From softness to resilience or crispy to crunchy, GemPro wheat proteinshelp deliver the ideal texture for your sweet baked goods.

Vegan

Creating vegan sweet baked goods typically requires replacing egg and dairy proteins.  GemPro wheat proteins bring the structure, aeration, and resilience you expect from eggs. In cookies, muffins, brownies, and snack cakes GemPro Plus can be used as a direct replacement of whole eggs based on solids. Eggs are a highly functional ingredient and replacing them can be challenging. Reach out the Manildra’s application development team to collaborate.

Digestive/Gut Health

Consumers are developing a greater understanding of digestive/gut health. Sweet goods rich in fiber allow consumers to simultaneously indulge and boost nutritional intake. FiberGem resistant wheat starch is a 90% dietary fiber that formulates well into baked goods.

“The popularity of artisanal baked goods among Americans, demand for convenient, on-the-go single serve packaging, interesting ready to bake kits and kits targeting kids, plant based options (nuts, seeds, vegan claims), gourmet traditional delights focusing on free from claims (preservatives, GMO-free, gluten) and creative flavors (maple, ancho chili, lotus) are boosting NPD growth in sweet baked goods in North America during 2019”

Source: Innova Market Insights

 
   

What’s Next:

New product development in sweet goods has seen a consistent upward trend, with a CAGR of 3.9%. Indicating the category is an excellent channel for innovation.

The sweet biscuits/cookies subcategory benefits from both innovation and value growth. “Increasing demand for premium, smaller and single-serve packages, convenient on-the-go products, rich in fiber and protein claims, free from launches (gluten, GMO), using natural and organic ingredients, innovation from private label companies in mini packages and symbolic festive launches are fueling the growth.”

The report also shares that sweet biscuits and cookies, and bakery ingredient/mixes have had a higher number of product launches, but the cakes, pastries, and sweet goods realized better growth possibly due to the growing interest in premium and indulgent.

Finally, the clean label focus continues. Even though the sweet baked goods category is often driven by indulgence, consumers are still being guided by motivating factors such as maintaining a health and wellness journey. An occasional indulgence does not mean the consumer is willing to ignore the preference for short, recognizable ingredient statements. 

Manildra's full range of clean label wheat proteins make innovative twists on sweet baked goods more attainable than ever. Rely in GemPro proteins to realize the perfect nutrition, rheology and texture in new cakes, cooies, pastries, and more.  

 


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.


More Than Protein

From Premiumization to Personalization

Years of premiumization have led consumers to experience foods in new and different ways. Consumers see food as way to connect with and control their own wellbeing. As described in “Healthy Living and Eating Today: Tapping into Personalized Nutrition,”1 the Hartman Group sheds light on the driving forces motivating personalized nutrition. Experiential culture and technological progress have elevated the expectations of today’s consumer. The inherent nutrition, the quality of the food, and the overall wholesome nutrients are driving consumers’ choices. Diverse new products allow consumers to dial in on what foods will best contribute to their overall health goals.

Alternative dairy products have led the food industry in customization. For example, milk alternatives include ingredients from nuts, grains, and legumes into customized drinkable beverages, yogurts, and cheeses. Bakery and snack foods are quickly evolving to meet the personalization demands of consumers through keto, low carb, and added protein products.

The Next Generation of Wheat Proteins

Just as consumers see personalized nutrition as the next step in food choice, product developers see GemPro wheat proteinsas the best fit for the future of functional proteins.GemPro proteins, the next generation of wheat proteins, provide far more than a high protein foundation.

The super power of wheat protein is its viscoelasticity. The ability to entrap air and add structure is the backbone of most baked goods. GemPro wheat proteins harness that unique super power and adapt a customize it to a broad range of applications - including low carb.

We know vital wheat gluten produces a protein network that will add structure and volume. The balance of elasticity and extensibility generates a strong yet pliable dough. The networking we see in gluten can also be thought of as a film, forming a natural barrier, holding entrapped air, or allowing efficient processing.  If you concentrate the elasticity of vital wheat gluten you getGemPro HPG - adding more structure, more volume, more oven spring. A protein with greater extensibility, likeGemPro Extend, will enhance sheeting and stretching for pizzas, pretzels, and the like. GemPro Prime-E is a wheat protein in which the strength of the gluten has been reduced, yet the film forming remains. This helps to take wheat protein to new categories such as cookies, cakes, and donuts. Instead of strength, the protein acts as a texturizer to improve softness or resilience.

How Proteins Meet Product Demand in Today’s Market

Looking back to consumers’ interest in personalization and wellness, new low carb and high protein bakery and snacks are filling store shelves. GemPro wheat proteins help to meet these goals by contributing protein and process efficiency as other proteins and fibers are added to formulas. Selecting the right GemPro protein will help you to create the texture and mouthfeel needed in your new products.

GemPro proteins can be used alone or in conjunction with other proteins to meet textural, nutritional, and process goals. Often times innovative low carb products add fibers and other flour types that may negatively impact the texture and mouthfeel of baked goods or snack items. GemPro proteins can help to control the texture of your products from mixing bowl to package.  

Effortlessly develop low carb snacks and bakery items that taste great with optimized texture when you understand the power of GemPro proteins. For example, you may use GemPro HPG and GemPro Prime-E together to reach textural and process goals. GemPro HPG adds elasticity and GemPro Prime-E adds the extensibility. Working together, we can help you hone in on the ideal ratio to reach to ideal viscoelasticity for you.

Adding protein to a cookie or cake but not getting the texture you want? AddGemPro Prime-W to ensure softness and aeration. Adding other nutrients such as fibers? Use wheat proteins as a texturizer to optimize the process and finished product quality.  

Bakery is a great category to improve nutrition because it includes staples and so many favorites. Todays consumer is not looking for “all heathy all the time,” rather making small changes to when possible. GemPro wheat proteins will boost protein and improve texture while meeting the process needs ofhigh protein,low carb, andclean label foods.

Check out our TECH Talk blog to learn more!

Sources:

https://www.hartman-group.com/infographics/96757145/tapping-into-personalized-nutrition-consumer-demand-for-protein-fortified-beverages

 

https://www.hartman-group.com/newsletters/1514448038/healthy-living-eating-today-tapping-into-personalized-nutrition


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


Protein Packed Cookies

Recent data has indicated that consumers have been increasing their snacking occasions. On average, U.S. consumers eat three snacks a day, with 42% reporting they consume more than three. Additionally, 44% of consumers said they often atesnacks instead of meals at work and home, (Food Business News, 2020). The majority of snack foods tend to be highly processed, rich in saturated fat, refined starch, added sugar, and low in fiber. With the help of Manildra's GemPro Wheat Proteins, creating a healthy and sustainable snack is possible! 

Protein cookies are one of the many healthy snacks you can create with Manildra’s GemPro line. Adding protein throughout the day can not only reduce the amount of snacking, but reduce the risk factors associated with unhealthy snacks. In the recent reportLockdown Eating Insights (2020),healthier snacks filled with protein reduced many cardiovascular disease risk factors which corresponds to an estimated risk reduction of 32% for CVD. 

From boosting protein to enhancing softness and texture, Manildra’s GemPro Wheat Proteins help to create your ideal, healthy protein packed cookie. 

Whether you are creating a protein-packed soft baked sugar cookie or a crunchy oatmeal raisin, Manildra's GemPro Products help deliver your ideal texture for those sweet baked goods. Choose the GemPro protein based on desired texture or total amount of protein.

The bland flavor profile of GemPro Prime-W allows you to add more protein. If boosting protein in a cookie, add GemPro Prime-W to get a soft and chewy bite. In addition, GemPro Ultra’s solubility works well for soft baked cookies, while GemPro 4400 will give you a slightly more rigid cookie.

Protein cookies are an instant source of protein and energy. They can be enjoyed as a portable snack, an indulgent treat, and even part of a healthy balanced diet. With Manildra’s GemPro Wheat Proteins, the possibilities of perfect protein packed cookies are endless!


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.


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!

 


Simple and Creative At-Home Meals

Due to COVID-19, stay-at-home orders have forced billions of people to find themselves making more meals and even snacks from home. In episode 59 of the Hartman Group’s podcast, researchers discuss how the pandemic has had an effect on the when, what, and how of our eating habits. The Hartman Group’s database, managed by the Eating Occasions Compass, states that from snacking to dinner, the pandemic has impacted how we eat. 1 The stay-at-home order has caused an increase in consumption of at-home snacks and meals. Now is the time to be adventurous in food and cooking styles, while also maintaining simplicity. 

Consumers are currently taking advantage of staple items as an opportunity to be creative. With infrequent grocery shopping due to COVID-19, consumers have the desire to purchase ingredients that stretch. Pancakes are a staple item with room for innovation. GemPro Plus can be used for replacing eggs, while also providing both strength and tenderness that is similar to the functionality of eggs. GemPro wheat proteins have a 90% protein content, while also optimizing texture. The GemProproducts are ideal when wanting to boost protein and develop a clean label. 

In 2020, many restaurants and small businesses have been temporarily closed as a result of the virus. Dining out has become one of the riskier activities when trying to avoid contracting COVID-19, (Schoenwalder-Smith, Cecilia. 2020)Whether it is a craving for flatbread from a favorite restaurant down the street, or even a fresh baked cookie from the local bakery, the stay-at-home order has opened many gates for consumers to be creative in order to mimic those favorite items. If you are looking to make flatbreads, pizza crusts, or even tortillas, GemPro products are a great clean label solution that also boosts protein content. For example, GemPro Prime-E can be used for rollability and flexibility in flatbreads, while also improving overall rheology. To provide tenderness when adding protein to baked goods such as cookies or muffins, GemPro Prime-W will enhance these qualities. 

            There is no better time to experiment with ingredients, so let the Manildra team assist you in your creative journey.

1. https://www.hartman-group.com/podcasts/2112785198/covid-19s-impact-on-eating-report-highlights 

2. https://www.usnews.com/news/health-news/articles/2020-09-11/cdc-report-dining-out-linked-to-increased-coronavirus-risk#:~:text=Dining%20out%20is%20among%20the,for%20Disease%20Control%20and%20Prevention.&text=In%20fact%2C%20it%20raises%20the,the%20salon%2C%20the%20report%20found.


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


Super protein to the rescue!

A robust gluten network isn’t the only way wheat proteins can bolster your bread to a nutritious, high-protein staple.  The Manildra GemPro series of specialized wheat proteins are capable of achieving amazing things in texture, function, and application. 

And the kicker?  They do it all as a clean label, non-gmo, plant-based ingredient.

GemPro wheat proteins can transform the nutrition of bread from a basic staple into a celebrated centerpiece that consumers love because of the texture, taste and nutrition.  Application opportunities range from Old World Italian loaves to heirloom, seedy sandwich breads to decadent Hawaiian sweet bread treats.  With 90% protein content, GemPro proteins might be the missing ingredient that you are seeking to turn that bread into nutritious, delicious bread! 

The secret is to select the perfect wheat protein to meet your processing or textural needs.

A protein with greater elasticity will increase loaf volume, tolerance on the line, or the ability to add nonfunctional ingredients. Many nutrient dense ingredients like nuts, seeds, and other proteins can damage the gluten network. By selecting the optimal wheat protein, you can uphold the structural needs of your product.

A protein with more extensibility will improve pan flow, reduce mix times, and balance out rheology. Finding the right rheology can be one of the greatest challenges when producing new, unique breads.

Using both elastic and extensible proteins in combination will allow you to dial in on exactly what you need. Finding the right amount of tolerance can mean vital process efficiency when it comes to producing high protein bread. Often times a 50/50 blend of GemPro HPG and GemPro Prime-E is a great place to start when trying to reach high protein targets in bread.

Wheat based products are common food carriers – rolls, buns, bagels, tortillas, flatbreads, crusts, the list goes on…  We have a GemPro wheat protein specially designed for each of these applications with functionality as the platform for creating fabulous foods.  If your goal is structure, GemPro Plus supports products from soft tender pretzel rolls to dense coarse-grained breads.  GemPro Prime-E transforms traditional dough into a workable, sheetable dough while maintaining flexibility and softness after baking for the perfect pizza or tortilla. 

Looking to discover delicious new ways to add nutrition?  Let the Manildra team help you put the power of wheat proteins into action.


We have you covered

Gem of the West Vital Wheat Gluten  - We have you covered when others don't 

As you consider your 2021 vital wheat gluten needs, what stands out as most important? Quality? Service? Supply? At Manildra, we know that you can't go without any of these. We work tirelessly to make sure we have you covered with the best quality gluten - every time. Our team is dedicated to making sure you have what you need, when you need it. And if you have a question you can get straight to the source right away! Just give us a call or send us an email.  Check out our blogto learn more about the top benefits of wheat proteins, opportunity in organic, and the simplicity of gluten.