Who Wants "Long Shelf Life" to be the Most Important Characteristic of Western Flour>?

[parsley]

From Food Navigator:


"LCI offers “clean label” role in meeting bakery challenges
By Sarah Hills, 27-Apr-2010

Related topics: Financial & Industry, Cereals and bakery preparations

Limagrain Céréales Ingrédients (LCI) is highlighting the clean label credentials of its functional flours that can be used to help address some of the challenges faced by cake and pastry manufacturers.

LCI’s range of products provides clean label alternatives to achieving what it describes as “three important cake making objectives”. They are controlling the dough rheology, keeping the cake soft, and suspending added ingredients, according to Anne Lionnet, marketing manager for bakery at LCI.

Clean label demand

The products, farigel wheat H1, 7418 and TM80, are not new to market but Lionnet said the company is always looking for new applications.

She told Foodnavigator.com: “These products have been in our range for some time, but we have specifically fine turned them to respond to clean label demands in pastry applications.”

Lionnet added: “Food manufacturers want to answer to the pressure of the press and also consumers who have some suspicions around E numbers.

“The recommendation is to reduce or really suppress all the E numbers on the labels using ingredients less processed, authentic and well known by the consumer.”

LCI makes functional ingredients by combining different varieties of cereals with a patented hydrothermal treatment process called farigel. This naturally modifies the intrinsic properties of natural cereals.

Functional flours

Lionnet said these functional ingredients, called functional flours, can be used in a lot of applications such as ready meals, snacks and bakery, including pastry applications.

The functionality of the flours depends on the variety and the process but ultimately they can be labelled “wheat flour”.


One recent application for Farigel wheat TM80 is to help improve softness and also substitute fat in pastry.

LCI said manufacturers want to increase both the initial softness and shelf life of, for example, sponge cakes and muffins. It claims TM80’s controlled rheology and binding with water before and during baking means the product stays soft throughout its shelf life.

Controlling the dough rheology and viscosity is also “critical” as dough that is too liquid will prevent the product from developing properly and the desired volume from being obtained. But dough that is too thick will curb pumping on the production lines.

LCI claims that farigel wheat H1 and farigel wheat 7418 address these challenges and offer clean label alternatives to the hydrocolloids often used.

Farigel wheat 7418 can also be used to help suspend added ingredients, such as fruit pieces chocolate chips, in products. This requires even distribution and, LCI said, must therefore have highly effective viscosifying and suspensoid properties.

LCI is a subsidiary of the Limagrain Group, a breeder and producer of plant varieties. It claims this gives it a “unique” understanding of the functionalities of each ingredient and raw material, along with their interactions in the various processes used. And this enables it to develop “authentic and functional ingredients as solutions to improve clients’ products and margins”.


Clinets. Yes, well.

I'm an eater, and somehow, these buns don't call me. How's about you? Pars

[charliep]

Perhaps we need to differentiate the customer and the consumer.

The customer wants good taste, nice texture/good feel, safe and other factors including perhaps organic.

The customer (baker, brewer, etc.) wants a product that meets the customers needs.

I might highlight the ideas around using barley flour in doughnuts. Going this route meets the consumers needs. It also can extend shelf life of the doughnut while still being a very acceptable, moist, tasty product. Satisfied customer equals repeat business for your customer (doughnut shop). Extended shelf life equals less waste/better profits. Food safety is something that can be monitored. Don't know if any consumer cares why this works.

[charliep]

Already a mistake - second paragraph should start with consumer.

[jensend]

we're already eating enough preservatives that it takes less embalming fluid than it used to to preserve a corpse. that's a fact. i think consumers are starting to be aware that they're being fed crap that serves the purposes of the people selling it. remember how quickly milk used to sour.

[hlg]

Price and profit still rule. How many teenagers or young families know or care where their food comes from. Disposable income is more important.

[charliep]

Just curious as to what in the article indicated the process was unhealthy or
unnatural.

Similar question barley flour.

One of the opportunities in the future will be in identifying health properties in
foods. Just back from the grocery store and note the terms fiber, probiotics, omega
3, low transfat, etc. Health trends are important to understand.

[charliep]

Interesting the reference to E numbers. You can look to European labeling guidelines to understand.

[URL="http://www.eatwell.gov.uk/foodlabels/understandingenumbers/"][/URL]

[charliep]

[URL="http://www.eatwell.gov.uk/foodlabels/understandingenumbers/"]e numbers[/URL]

[charliep]

More stuff.

[URL="http://www.efsa.europa.eu/en/anstopics/topic/additives.htm"]efsa[/URL]

Off the topic but interesting to see the following in food navigator yesterday.

<a href="http://www.efsa.europa.eu/en/anstopics/topic/additives.htm">New pea protein process aims to grow market</a>

[charliep]

Try this.

[URL="http://www.dairyreporter.com/Product-Categories/Ingredients-and-additives/New-pea-protein-process-aims-to-grow-market"]New pea protein process aims to grow market[/URL]