Milling & Baking News - December 17, 2019 - 26

Food Ingredient Solutions

COCOA CLEAN LABEL TIP:
How to declare baking soda instead of alkali

arry Callebaut conducted a study of U.S. consumers in 2017
that found about 40% would pay more for a product that
contains cocoa powder processed with baking soda versus
cocoa powder processed with alkali. The findings led to internal
research and development, which led to the launch of Bensdorp
Clean cocoa powder.
"It is a new cocoa powder delivering premium and decadent
flavors in baked goods, ice cream and snacks without any alkalization or processing steps at all," said Laura Bergan, director of
brand marketing for Barry Callebaut - North America.
Cocoa powder is alkalized to modify the color and flavor of
cocoa powder, she said.
"Darker colors provide a high impact using less cocoa, and also
look richer and more 'chocolate-y,'" Ms. Bergan said. "The cocoa
flavor can also be intensified through the process of alkalization.
Light to medium 'alk' powders actually have a higher-intensity
cocoa flavor than natural cocoa powder. So it is a great way to
maximize chocolate flavor in a product. The process of alkalization also neutralizes the pH of cocoa powder, reducing sour and
astringent notes that can be present in natural cocoa powder."
Barry Callebaut has developed a way to process the cocoa powder using baking soda rather than potassium carbonate.
"As a result, the declaration calls for 'cocoa processed with baking
soda' instead of 'alkali,'" Ms. Bergan said. "This in turn makes it much
more friendly to consumers to recognize the name, baking soda.

21 days, and other ideal applications
include flatbreads, donuts, cakes,
rolls, pizza dough, bread and more,"
Mr. Deniaud said. "Encore Soft extended the freshness of a shelf-stable
snack cake from 30 to 45 days and
doubled the lifespan of a yeast-raised
donut from 18 to 36 hours."
Encore Plus, which combines the
capabilities of Encore Fresh and Encore Soft, features anti-staling and
antimicrobial systems for extended
freshness and shelf life while retaining rollability in tortillas, he said.
Encore Plus also has been shown to
extend shelf life in applications like
bread, cookies and cakes.
Lesaffre at IBIE also promoted SafPro XtendLife, a natural mold inhibitor. The fermented ingredient blend
inhibits mold growth to extend the
shelf life of finished products without imparting an off-flavor.
"Ideal applications for XtendLife
include bread, buns, rolls, bagels and
pizza crusts," Mr. Deniaud said.
26 / December 17, 2019

Milling & Baking News

BARRY CALLEBAUT

"Bensdorp clean is still an alkalized powder. However, instead
of using traditional alkalizing agents, such as potassium carbonate, Barry Callebaut developed an innovative way to still alkalize
the powder by using baking soda, a very common, clean ingredient that consumers are familiar with."
This year Barry Callebaut introduced Bensdorp natural dark cocoa powder that also is not processed with alkali. MBN

Rated extremely
important or very
important
per cent of parents surveyed

Clean/natural

70%

No preservatives

66%

No artificial colors or flavors

64%

Source: HealthFocus International

Corbion, which has a U.S. office
in Lenexa, Kas., promoted its Verdad MP 100 mold inhibitors at IBIE.
Verdad MP 100, a combination of
vinegar and natural flavor, matches the mold-inhibiting functionality and flavor neutrality of calcium

propionate, according to Corbion.
Cain Food Products, Dallas, offers
AlphaFresh, a fermented wheat that
replaces calcium propionate in all
flour-based foods, said Matt Feder,
senior vice-president of sales. The
shelf life a customer is looking for
determines the use level, he said.
"We typically start at a 2-to-1 replacement of calcium propionate
level and reduce usage based on the
shelf-life studies," Mr. Feder said.
Cain Food Products' customers
also are looking to replace DATEM
(diacetyl tartaric acid ester of monoand diglycerides), SSL, CSL, monoand diglycerides and ADA. To replace them, Cain uses enzyme systems, either single dose, the company's N-Hance line or a combination
of products like TRU CL, Oxibake CL
and CLDC, along with ascorbic acid.
"All the above product solutions have
been used in plant applications for years
with great results," Mr. Feder said. MBN
- Jeff Gelski
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - December 17, 2019

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