New report - The Power of Bakery 2019 reveals that three quarters of shoppers consider products containing one or more specific nutrients when purchasing baked goods. While whole grains and multigrains have traditionally been a popular ingredient among consumers, vitamins, minerals and, increasingly, functional nutrients appeal to nearly a quarter of consumers, especially those who want to get them from food Nutritious young people.

　　Bakers are increasingly adding other nutrients to their product formulations, on the one hand to supplement the trace elements consumed during baking, and on the other hand to target populations to supplement foods that do not meet the recommended standards in their daily diets . Get your nutrition.

　　1. Explore the best formula for special circumstances

　　(1) Nathan Pratt, nutritionist at Kerry Ingredients: "Different age groups and lifestyles have different nutritional needs, so it is important to have a clear understanding of who the target consumer is before formulating a concept. That's an important point." For example, children need adequate amounts of nutrients such as iron, calcium, and vitamins A and D for optimal growth and development, but often single diets lead to nutritional deficiencies, so many food manufacturers are nutritionally fortified children's food. to add these target nutrients. "

　　(2) Adding the correct nutrients to the formula in the most effective form ensures that the added nutrients are fortified while minimizing cost. For example, vitamins are sensitive to stress during baking and excess nutrients need to be supplemented to compensate for vitamin loss during processing to the level on the product label.

　　(3) Nutrient ratios and interactions must also be considered. Interactions between ingredients may alter a product's shelf life, or negatively affect taste and appearance. For example, minerals like calcium can disrupt the formation of air bubbles during baking, making bread less puffy, among other things.

　　Historically, the purpose of nutritional fortification was to prevent diseases that may be caused by nutritional deficiencies. Today, fortification is more about adding nutrients to help the body perform at its best. Bakers have the opportunity to create functional foods with multiple nutritional benefits, or they can differentiate their products by developing products that target specific health conditions.

　　II. Fortification needs to follow certain upper and lower standards

　　Now that nutritional fortification is widely used in foods, is there a hard and fast rule? It is understood that the FDA does not require all foods to be fortified or concentrated, however, there is still a standard that must be followed for products described as "enriched" .

　　Flour is one of the most common nutritional and fortified foods. In the U.S., federal regulations dictate that five nutrients—folate, iron, niacin, riboflavin, and thiamine—must be added to fortified flour in specified levels. At the same time, regulations provide content and norms. Of course, other countries will also develop their own defense standards based on the nutritional needs of their citizens.

　　Specifically, the wheat is ground to remove the bran and germ, and the endosperm is processed into white flour, which strips certain vitamins and minerals. The concentration of flour can replenish these nutrients and restore essential nutrients lost during processing to comply with mandatory regulations. However, consistency is critical when adding vitamins and minerals. Therefore, in order to meet the minimum flour concentration requirements and guidelines set by the FDA, there are certain variables that factories need to overcome.

　　For example, the recommended daily intake of vitamin D is 15 micrograms for most adults, with an upper limit of 100 micrograms per day, but it's wise to add 10-20 percent of your daily value for the nutrient. Because people eat many different foods each day, they don't need to get all of their nutritional needs from one food.

　　Vital Wheat Gluten - Foodmate

　　Ⅲ. Checklist of the latest techniques for nutritional fortification in baking

　　At the annual meeting of the Food Tech Institute and Food Expo held in June this year, many vendors showed us nutritionally fortified baked goods.

　　Among them, WrightGroup demonstrated a ketogenic peanut butter protein bar, which added a series of vitamins and minerals to the protein bar through proprietary microencapsulation technology, and also added microencapsulated omega-3 oil powder and the company's unique "Certain Powders Containing 60% Medium-Chain Triglycerides."

　　Image source: Wright Group

　　Watson also demonstrated potassium-fortified snack bars. The premix used in its prototype contains many vitamins and minerals and claims to be a "good source of potassium." This product adopts special microencapsulation technology, which covers the salty taste of potassium while adding potassium. The microencapsulation coating can resist high temperature, high humidity and high acid environment during the rod making process.

　　Quintessence Nutraceuticals sells a nutritionally potent extract isolated from rice bran and germ layers. The ingredient is made through a patented hydrolysis and extraction process to ensure the bioavailability and bioactivity of the nutrients extracted from the rice. The ingredient supports relevant label claims such as sustainable and 100% non-GMO

　　Delavau offers systems that reduce sodium and enhance calcium in baked goods. With this fortification technique, three different levels of "good", "excellent" and "milk glass" calcium can reportedly be achieved in baked goods without negatively impacting the sensory experience.

　　Calcium is vitamin D. Vitamin D has also been linked to bone health and is considered a nutrient for nutritional deficiencies associated with certain chronic diseases. Lallemand has developed a new process that allows baker's yeast to produce vitamin D in the presence of ultraviolet radiation, thereby providing a natural vegetarian source for vitamin D fortification in baked goods. This type of vitamin D yeast can be used as a concentrate and is ideal for industrial bakeries as it can be added to regular baker's yeast and co-fermented to enhance nutrition.

　　Four, summary

　　Baked goods are ideal vehicles for nutrition, which means that fortified foods will remain a staple of the industry and may gain traction in the future. Among these, vitamins and minerals are typical nutrients as they are usually part of the flour system. According to the current trend of consumers advocating natural health, it is the development trend of the baking industry to manufacture natural nutritional supplements and reasonably add baked goods.