Milling & Baking News - April 5, 2022 - 40

TUES | 04 05 202 2
and must be stable during processing.
Probiotic strains in the Bifidobacterium
genus and the Lactobacillus genus often
are used in food applications, but they do
not work as well in baked foods since they
do not form spores and thus fare poorly in
high-heat conditions, Ms. Leung said.
" Even if you add these probiotics after
baking and you refrigerate the baked
goods, these probiotics, they can make
lactic acid, and they potentially can cause
changes in flavor of the product during
storage, possibly even a vinegar-like
taste, " she said.
Probiotic strains in the Bacillus genus
are spore-forming. Common species
include Bacillus coagulans, Bacillus clausii
and Bacillus subtilis. Spore-forming
probiotics work in a wide temperature
and pH range, and they do not require
refrigeration, Ms. Leung said. They are
shelf-stable, heat-stable and have high
survival rates. They stay dormant, or
hibernate, during the baking process.
" When (the spores) reach favorable
conditions like our gut, they convert
back to vegetative cells, and they are
activated, " she said. " So they help us with
health benefits. "
Lab work from Advanced Enzyme
Technologies Ltd. in India analyzed the
potency of Bacillus coagulans LBSC in
post-food preparation. The percentage
of potency was over 60% in muffins,
nearly 90% in cookies and nearly 100% in
instant noodles. Enzyme Innovation in
its research baked tortillas at 275 degrees
Fahrenheit for 1.5 minutes. The survival
rate for the Bacillus coagulans LBSC was
50%. The survival rate will affect the number
of probiotics added to applications.
" You want to make sure after you process
Four ways described to prepare for
additional FSMA record-keeping
CHICAGO - Industry has until January
2025 to be compliant with Section
204, a proposed rule in the Food Safety
Modernization Act, but companies could
take four steps to prepare now, said Julie
McGill, vice president of supply chain
strategy and insights at FoodLogiQ. The
US Food and Drug Administration should
announce the final rule Nov. 7 of this year.
Section 204 will establish additional
record-keeping requirements beyond
those already in the FSMA. They will
apply to certain foods, including dairy,
seafood and ready-to-eat products, and
certain ingredients.
Companies may review the proposed
rule, assign internal owners, map product
life cycles and evaluate current capabilities,
Ms. McGill said in her presentation
March 3 at the American Society of Baking's
BakingTech in Chicago.
The FDA's website has much information
on the proposed rule, Ms. McGill said.
" They have recordings, " she said. " They
have examples. "
Internal owners within a company may
involve those on financial teams, those in
specific food categories and those in information
technology (IT).
" Big picture, this is going to touch a lot
of parts of your business because we're
not only talking about data, " Ms. McGill
said. " We're talking about operation.
We're talking about ingredients or finished
products. We're talking about shipping,
receiving, etc. "
Mapping product life cycles will
involve the supply chain.
" Big picture, what does your supply
chain look like? " she said. " You're going to
want to know your current capabilities. "
Section 204 will require companies to
Peanut butter traceability requirements
under Section 204 are complex.
40 MILLING & BAKING NEWS
capture data and store it for two years.
In the event of a recall, the FDA will want
it at the end of the shelf life, you're still going
to have that targeted amount, " Ms. Leung
said.
Before choosing probiotic strains,
baked foods companies should determine
what health claims to target and what
the process/storage conditions will be.
Companies could promote the product for
containing probiotics or for containing
a specific amount of probiotics, or they
could make a health claim.
" If you want that health claim, you
really want clinical research to back it
up, " Ms. Leung said.
Enzyme Innovation recommends adding
the probiotics during mixing.
" You get a much more even distribution, "
she said. " If it's for bread, you can
also add it at the moulding step with your
dusting flour. The challenge with that is it
might be harder to apply evenly. " MBN
data within 24 hours. The proposed rule
says it should be on a spreadsheet.
" They are not prescribing blockchain
or cloud or whatever, " Ms. McGill said.
Section 204 applies to those who process,
pack or hold foods on the food traceability
list (FTL), which includes foods
and ingredients that will need additional
record-keeping. Critical tracking events
may take place at any part in the supply
chain that involves the growing, receiving,
transforming, creating or shipping of food.
Food items on the FTL in the proposed
rule include leafy greens as expected, but
others surprised, Ms. McGill said. All nut
butters, including peanut and almond butters,
are on the list as are soft cheeses like
mozzarella, brie, blue and feta. Other items
include fresh herbs, peppers, melons, shell
eggs and a number of seafood items.
Ms. McGill gave peanut butter and peanut
butter sandwich cookies as examples
of Section 204's complexity.
" Since peanut butter is on the list, not
only does the processor have to track
what they made and who they shipped it
to, the distributor has to track what they
got and who they shipped it to, " she said.
Manufacturers of peanut butter sandwich
cookies will need to track where
they sourced the peanut butter and the
production process, but baking, a killstep,
means the tracking ends there. MBN
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