Bakery

Growing consumer health awareness is affecting bakery trends. Consumers continue to focus on greater convenience and healthier diets giving manufacturers an opportunity to expand sales through innovation.

MINERALS
Calcium propionate as a preservative – dust free, powder and granular
Calcium and sodium diacetate for acidity regulation – powder and granulate

FORTIFICATION

• Iron powder, Ferrous Sulphate
• Magnesium Carbonate, trimagnesium dicitrate anhydrous
• Tricalcium citrate 4 hydrate, Calcium carbonate

Information on a range of mineral blends is available upon request.

SALT REPLACEMENT

• Lomasalt range (mixtures of mineral salts offering 50-100% salt replacement)
• Zalt and Zalt ND
• Flavour enhancers – MSG, Nucleotides, amino acids, Kokumi low sodium and PTX natural flavour enhancers

SUGAR SUBSTITUTES
The utilisation of sugar substitutes helps to produce reduced calorie, low glycaemic index baked goods with a range of other potential health benefits including added fibre, prebiotic effect, increased satiety and unique dental properties without impacting on the quality of the finished product

• Fructose
• Litesse polydextrose
• Lactitol
• Xylitol
• Sucralose

OAT BETA GLUCAN
Diet related diseases, including coronary heart disease, diabetes and obesity are an increasing problem. It is important to emphasize the need for healthier diets in general in order to combat these problems and maintain a healthy heart.

OatWell® oat bran has proven to reduce cholesterol, moderate blood glucose and insulin levels, as well as supporting better weight control.

OatWell® oat bran as a natural active ingredient for inclusion into healthy crackers, wholegrain cookies, rusks and crispbreads improves the nutritional profile.

The inclusion level of beta-glucan from OatWell® oat bran can be easily adapted for health benefits by the reduction of cholesterol and glycemic index.

Biscuits and cookies with added OatWell® oat bran are ideal snacks for health conscious people to help maintain a healthy heart, reduce blood sugar response and for fibre fortification.