Kampffmeyer Food Innovation presented functional flours and a grain specialty that improves the nutritional profiles of baked goods and other foods at the 2012 Health Ingredients Europe (HiE) exhibition.
The company showcased two gluten-free functional flours from its Purafarin range, which extends its portfolio of clean-label binding systems for ready meals, soups and sauces. The company also presented Purafarin Hydrosoft, a functional flour that enhances the freshness and texture of baked goods and is claimed to achieve best results in the production of clean-label pizza.
The company also demonstrated that the wheat aleurone ‘Vein of gold’ is a good source of dietary fibre, vitamins and minerals and can be used to enrich baked goods and other foods.
The introduction of the two clean-label binding systems from corn and rice was prompted by the increasing demand for gluten-free variants from the food service sector, especially from companies who supply hospitals, schools and kindergartens.
For dough processing, the wheat-based flour PurafarinHydroSoft was developed to improve the freshness and quality of baked goods, giving bread and bread rolls a soft and juicy crumb. During industrial production of pizza dough in particular, this functional flour can substitute fat and additives, which are usually required to meet customer demands with regards to texture.
With the functional flour, the dough becomes soft, fluffy and juicy and is characterised by a short bite with no chewiness or crumb flaking. According to the company, trials have shown that these properties can be maintained even after several months of refrigerated storage. The flour is manufactured with four basic baking ingredients: flour, water, salt and yeast.
Since Vein of gold consists of the most nutritious fraction of the wheat grain, it provides all kind of baked goods, as well as foods such as pasta and breakfast cereals, with an improved nutritional profile. Used in low doses, the product provides high amounts of dietary fibre, vitamins and minerals.
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