Snacks

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.


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


Top 5 Reasons Wheat Proteins are the Best Proteins

After weeks and weeks of stay at home orders I have seen lists and quizzes for everything from Top Pranks Jim Pulls on Dwight on The Office to Which Disney Character Are You? to 37 Best Easy Recipes to try. There is truly a list or quiz for everyone. Not one to be content to miss out on the action, I present to you The Top 5 Reasons Wheat Protein is the Best Protein

1. Clean Label 

Vital wheat gluten is the original plant protein. One reason this plant protein has had staying power, being used for decades in a range of food products, is becasue of the clean, straightforward method of obtaining vital wheat gluten. No additives are required. No precipitation or pH adjustments. No chemicals for modification. Vital wheat gluten is made through physical separation, a simple washing process to remove starch from a dough.… Make a dough, wash out the starch, press out the water, and dry.

Wheat proteins that have been modified are available, and produce interesting functional benefits - but if clean and simple is your jam vital wheat gluten is your protein. Manildra's GemPro range of wheat proteins includes modified, clean label proteins with these interesting functional benefits. They contribute to reasons two thru five of why wheat proteins are the best. 

 

2. Texture. Texture. Texture.

Wheat protein has a unique viscoelastic quality, contributing to the ability to give strength and a nice, chewy bite to bakery and snacks.  However, when we take full advantage of this unique quality, we can enhance texture in more ways than ever before. The range of GemPro wheat proteins provides textural benefits from crispy to crunchy, from tender to resilient, and from soft to chewy. Where vital wheat gluten has traditionally been considered primarily for bread, wheat proteins can be used to optimize texture in cookies, cakes, crackers, and more. For example, GemPro Prime-W is a whipping protein that can contribute to aeration and tenderness, while boosting the protein content.

 

 

3. Process Tolerance 

Wheat proteins can be used improve efficiency, dough rheology and rework stability. Wheat proteins were first used to relax doughs in the low carb days of early 2000s. As protein and fiber contents increase, wheat proteins help to hold the dough together without contributing too much strength. Wheat proteins are also an effective clean label dough relaxer for sheeted products, such as pizzas or crackers. The protein helps to improve sheeting without having a negative impact on the integrity of the dough. Some dough relaxers shorten mix time and continue to work until the oven. This can become problematic when doughs are delayed and the relaxing agent causes the dough to continually become weaker. Wheat proteins such as GemPro 3300 also be used to reduce mix times and relax the dough, but it will maintain network strength as it moves through the process. GemPro Plus has been shown to improve tolerance in doughs with high amounts of rework. The ability to use rework is an important tool for production efficiency. Adding a protein like GemPro Plus provides stability so that the dough, the processing and the finished product, remain consistent when rework is used.

 

4. Add-Ins

Bakery systems can be delicate. When you add-in other components, such as whole grains, nuts, seeds, or other proteins, the gluten network can become disrupted and you lose the preferred bakery texture. Adding non-wheat proteins to bakery can result in dense textures and difficult processing. Wheat protein will fortify the gluten network to aid in overcoming these additions which can contribute import nutritional benefits.

5. Replace Eggs 

Eggs are a necessary component for many bakery items; however, they can be a source of storage, allergen, and cost concerns. Eggs provide structure, aeration, emulsification, and resilience in cakes, cookies, and other sweet goods. Wheat proteins can be used to replace about 50% of the eggs, based on solids, in many layer cakes and up to 100% in cookies, muffins, and donuts. Often times it can be a direct replacement based on solids, however there are cases when increased absorption can be beneficial.

 

Are you working to reformulate an existing product, improve process efficiency, or reduce cost by replacing eggs? Consider the range of benefits you find from GemPro Wheat Proteins. Manildra’s R&D and applications team has been studying the many ways wheat proteins can enhance foods and is available to support your development. Reach out for project support, formula suggestions, or troubleshooting.