Stratum Nutrition says its ARTINIA chitin-glucan fiber works well as a “drop-in” ingredient with excellent sensory and quality results compared to the control and other fibers. ARTINIA can easily be added to batter, dough or sponge without reformulation.
Fiberstar’s Citri-Fi is a novel, all-natural functional food ingredient made from citrus pulp. It adds moistness; controls moisture migration; improves yields; replaces fat; and reduces cost in a wide variety of food products.
Customization toward specific demographics is a big driver in bakery and confectionery areas. Two presenters at Prepared Foods’ R&D Seminars explained the challenges and benefits of formulating for target markets—such as avoiding allergens—as well as for sugar-, fat- and sodium-reduction.
Infusions might be most often associated with ice cream and frozen desserts, but the concept is establishing a place for itself in other segments and categories. In incorporating these elements, manufacturers are discovering inclusions have a variety of selling points.