Healthy Bread Flavors - April 2007

According to Packaged Facts, a division of MarketResearch.com, virtually every top marketer introduced health-conscious bread in 2005. Although the majority of new product development focused on whole grains, healthful and artisan breads, new blended flavors are now popular with consumers.

Puratos has developed Sapore, a line of natural biofermented flavors that capitalizes on this trend. Sapore provides bakery and snack manufacturers with the ability to differentiate their whole grain and artisan product offerings without sacrificing manufacturing convenience. The Sapore line of all-natural flavors helps food developers create recipes that stand out from their competition with their unique flavor profiles. The clean label flavor solutions have no chemical additives and can be listed on labels as “natural flavor.” Moreover, the line offers convenience, because the ingredients are available in ready-to-use liquid and powder forms easily added to any baking process. This enables the processor to spend minutes rather than hours to achieve a superior bakery product with a unique and delicious flavor.

According to Don Montuori, publisher of Packaged Facts, “Now that low-carb is out, good carbs are hot, and ‘functional’ breads with added nutritional benefits are becoming hot sellers. Messaging, such as ‘no trans fat,’ ‘organic’ and ‘whole grain,’ as well as the introduction of high-end artisan breads and blended flavors, are hitting home runs with consumers looking to feed their carb cravings with fare that is more upscale and nutritionally sound than everyday white bread.”

The Puratos Sapore line claims to be able to produce delicious signature bread, whether it is an original recipe for crunchy pretzels, a pizza crust or an artisan bread. The ingredient range includes sourdough, sponge and dough, rye and wheat flavors. They have starter cultures and yeast extracts, active and non-active flavors. They also have mild, strong and sour flavors.

With 150 applied researchers and 250 field technicians, Puratos will use its sensory panel capabilities and its R&D center to develop foods and flavors. Customers include bakers, foodservice institutions, fast food restaurants and other users of fresh or frozen dough, whether they are big or small.



For more information:

Puratos Corporation USA, Christophe Dewilde • 856-428-4300, ext. 2014

cdewilde@puratos.com • www.puratos.us