Elevating sensory quality in baguettes; Functional benefits top RTD coffee wish list

Elevating sensory quality in French baguettes
The consumption of bread in France has decreased since 2007, although bread is considered by French people as essential to maintaining a balanced diet. A recent study in the Journal of Food Science evaluated the global qualities of the French baguette in order to highlight its high sensory quality and its beneficial effect by inducing a possible growth of bifidobacteria.

The goals of the study were to evaluate the effect of baking time on the Maillard reaction products generated in the crust and estimate their impact on the baguette’s sensory characteristics, its acrylamide content, and its bifidogenic effect.

Melanoidins, volatile compounds, and acrylamide were evaluated in the crust of French baguettes baked between 12 and 22 minutes at 225°C. The increase in melanoidins was positively correlated to the baking time, while volatile compounds only increased until 18 minutes. The acrylamide content was estimated to be below 18 µg/kg, confirming the findings of the European Food Safety Authority that bread is not a main contributor to dietary acrylamide.

A descriptive sensory analysis showed that the baking time positively affected the sensory quality of the crust, with panelists favorably judging the well-baked baguettes based on a better crust flavor and crispness. The bifidogenic effect of the crust and the crumb from the baguettes baked 22 minutes was evaluated on the in vitro growth of Bifidobacterium adolescentis. The results demonstrated that the crumb and the crust had exactly the same bifidogenic impact, therefore not caused by melanoidins.

The study findings may help the French bakery industry promote its technical know-how and encourage consumers to choose healthier and tastier bread. The researchers also provided recommendations for maintaining a high sensory quality and limiting the fomation of undesirable compounds, such as acrylamide, in the crust.

Americans clear on plant-based milk
As the U.S. Food and Drug Administration considers a proposal “to provide greater clarity on appropriate labeling of plant-based alternatives” to milk and dairy products, a new survey by the International Food Information Council (IFIC) Foundation shows a low level of consumer confusion over the basic differences between the two.

According to the survey, about three-quarters of Americans understand that plant-based “milk” products do not actually contain cow’s milk. Fewer than 10% believe that plant-based products contain cow’s milk, while the remainder say they don’t know.

Conversely, large majorities know that products labeled whole milk, chocolate milk, nonfat milk, and skim milk contain cow’s milk, although the number falls to 4% for lactose-free milk. Consumers expressed similar awareness about whether various products labeled as milks or butters contained cow’s milk or plant-based ingredients.

Of those who buy products marketed as milks, 62% purchase solely dairy, while 38% purchase nondairy. Groups who are more likely than others to buy nondairy products include people in the western United States, consumers under 45 years of age, people of color, and those with a college education.

Functional benefits top RTD coffee wish list
Consumers are looking for options beyond their typical cup of joe in favor of ready-to-drink (RTD) varieties offering functional benefits. When asked what their ideal bottled/canned cold coffee drink would include, new research from Mintel reveals that RTD coffee consumers in the United States want options that include antioxidants (47%), promote brain health (40%), are anti-inflammatory (35%,) or have added probiotics (30%).

Aside from functional benefits, there is also potential for coffee that encourages consumption beyond the usual morning or afternoon pick-me-up. More than two in five RTD coffee consumers (42%) say their ideal bottled/canned cold coffee drink would help them relax, while over one-third (35%) are interested in products with added protein.

Innovation in the RTD coffee segment has contributed to its strong growth. In fact, while roasted coffee is the largest segment of the coffee category (39.2% market share), RTD coffee is the fastest-growing segment, growing 31% in the last two years. Overall, total coffee retail sales in the United States are estimated to grow 4% in 2018 to reach $14.4 billion, with steady growth expected through 2023.

Nurition is key to building strong bones
It’s a question that has long been debated: Does exercise or nutrition play a bigger role in developing bone strength? Now, researchers at the University of Michigan, who looked at mineral supplementation and exercise in mice, believe they have found the answer: Nutrition has a greater impact on bone mass and strength than exercise.

During the study, the researchers tested mice after eight weeks of training and a diet supplemented with calcium and phosphorus or a normal diet, and then retested the mice after eight weeks of detraining. Even after the exercise training stopped, the mice retained bone strength gains as long as they ate a mineral-supplemented diet.

“The longer-term mineral-supplemented diet leads to not only increases in bone mass and strength, but the ability to maintain those increases even after detraining,” said David Kohn, professor in the schools of dentistry and engineering. “This was done in mice, but if you think about the progression to humans, diet is easier for someone to carry on as they get older and stop exercising, rather than the continuation of exercise itself.”

The second important finding is that diet alone has beneficial effects on bone, even without exercising. “The data suggests the long-term consumption of the mineral-supplemented diet could be beneficial in preventing the loss of bone and strength with age, even if you don’t do exercise training,” said Kohn, adding that the effect is amplified when the two are combined.

Consumers sweet on chocolate
Total retail dollar sales of the U.S. chocolate candy market will reach $23 billion in 2018, with sales increasing at a compound annual growth rate (CAGR) of more than 2% between 2013 and 2018, according to a recently published report from Packaged Facts. Looking ahead, Packaged Facts forecasts growth for the chocolate candy market through 2023.

“The chocolate market is indisputably dynamic with a strong pace of innovation, an influx of creative new players, and a steady flow of new products that engage diverse groups of consumers,” says David Sprinkle, research director for Packaged Facts. “There remains consumer devotion to confectionery products and the role of chocolate candy in particular as an accessible luxury, creating many opportunities to trade consumers up to premium products.”

Indeed, product premiumization has emerged as a driving force in the industry’s growth, especially as consumers have discovered the ever-expanding selection of premium, indulgent confectionery products available online. “Online shopping is truly the new playground for premiumization,” says Sprinkle, who points to the increased availability and purchasing of local, nostalgic, and premium gift chocolates afforded by e-commerce.

Another influencer of candy and snack food purchases is seasonality. Sales typically spike around holidays due to the gifting and consuming of snacks as part of holiday celebrations. These factors, coupled with a steadily rising population, confer stability to a U.S. chocolate candy market that is mature yet growing.

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News Bites
• Archer Daniels Midland and Cargill have agreed to form a technology joint venture, Grainbridge, to provide grain marketing decision support and e-commerce and account management software to North American farmers.

• Barry Callebaut has signed an agreement to acquire Inforum, a leading Russian business-to-business producer of chocolate, coatings, and fillings.

• Brenntag North America announced the grand opening of its new Food & Nutrition Application & Development Center in Allentown, Pa.

• DolCas Biotech has partnered with Morocco-based olive oil manufacturer Atlas Olive Oils to become sole U.S. distributor and tradename holder for TruOliv.

• Givaudan opened a 2,600-square-meter commercial and development center in Jakarta.

• Glanbia has agreed to buy SlimFast from KSF Holdings and HNS Intermediate for $350 million.

• Hormel Foods has been recognized by Forbes on its World’s Best Employers 2018 list.

• International Flavors & Fragrances opened two new facilities in China, a flavors manufacturing facility in the Zhangjiagang Free Trade Zone, and a natural product research lab located in the Nanjing Life Science Park.

• Kellogg is expanding its Global Sustainability Commitments to include a goal of working toward 100% reusable, recyclable, or compostable packaging by the end of 2025.

• Kerry plans to acquire Fleischmann’s Vinegar and AATCO Food Industries for $415 million.

• Keurig Dr Pepper has entered into a definitive agreement to acquire CORE Nutrition at a value of $525 million.

• Kraft Heinz has announced the launch of Evolv Ventures, a venture fund that will invest in emerging tech companies transforming the food industry. In addition, Kraft Heinz Canada announced that Nina Barton will replace Carlos Piani as president of Kraft Heinz Canada, effective Jan. 1.

• The Lavazza Group has agreed to acquire the Mars Drinks business, including the Flavia and Klix systems.

• Lycored has renamed its colors for food and beverages as part of a rebranding strategy that emphasizes simplicity and user-friendliness. The new names communicate the qualities of the colors and their benefits to customers rather than their origins.

• McCormick has opened its new global headquarters in Hunt Valley, Md., bringing together 1,000 employees previously located across four different office buildings.

• Nestlé Waters North America announced that its Allentown, Pa., factories received certification under the Alliance for Water Stewardship Standard.

• PepsiCo has acquired Health Warrior, a U.S.-based maker of plant-based products, including nutrition bars and on-trend offerings.

• Sun-Maid announced a brand licensing agreement that gives Flowers Foods, producer of Nature’s Own, Wonder, Tastykake, and other bakery foods, license to produce and distribute Sun-Maid Raisin bread to approximately 80% of the U.S. population.

 

 

 

Margaret Malochleb,
Associate Editor
[email protected]