How to differentiate with inclusions, part 1
Sept. 26, 2012
by Lucy Sutton
Formulators can add an important “point of difference” to bread items by selecting inclusions that appeal to consumer desires for exotic flavors and unique combinations. Becky Pogoreski, product development manager, inclusions, at SensoryEffects Flavor Systems, Defiance, OH, describes piece integrity and mouthfeel range for inclusions. Also, because melt-point and release can be exactly controlled, the company’s fat-based inclusions permit use of some flavor materials that would otherwise interfere with yeast activity.
Baking & Snack: What are the new product trends in the bread category and what particulates are bakers adding to leverage these trends?
Becky Pogoreski: Customers are looking for exotic flavors and innovative flavor combinations. SensoryEffects Flavor Systems’ inclusions are able to assist with both of these trends. We offer flavored inclusions for breads, such as mango, honey and chipotle, while also being able to offer an easy and convenient way to incorporate flavor combinations, such as chocolate with bacon or blackberry with mango. Our inclusions can be made in various sizes and shapes to give the appearance and flavor experience that the baker desires.
What are the latest inclusions for bakery applications your company has introduced?
SensoryEffects is the market leader in fat-based inclusion technology, so our functional inclusions are designed with a specific melt point and release mechanism for the flavors, colors and aromatics to be delivered to the food system. We are developing new inclusions that also incorporate texture and mouthfeel. Our inclusions can add a crunchy texture or a gooey/gummy mouthfeel after baking. We are also improving piece integrity to leave less of a void after baking.
What sets them apart from previous particulates? What problems do they solve for bakers and snack food manufacturers?
In certain applications, piece identity is desirable. Our new line of inclusions have increased piece integrity which gives a different appearance, in some cases, more like the real thing. Also, decreasing the amount of void volume left by the inclusion makes the baked good more stable and less crumbly.
How do you advise bakers work with these ingredients in their formulations? What special considerations should they take into account?
In most cases, no changes need to be made to the formulation upon addition of the inclusions. We advise starting at 10% inclusion weight to the weight of the dough, then adjusting from there to desired flavor intensity and appearance.
The appearance and flavor impact can be adjusted also by using the appropriate size and shape of the inclusion. We also advise the inclusions be added at the end of the mixing process.
What functions can particulates serve for bakers and snack manufacturers beyond addition of flavors, colors and textures? How can inclusions help deliver nutrition?
Our inclusions can effectively deliver sensitive ingredients to a system. At SensoryEffects, cinnamon is our number one selling product because our delivery system offers a delayed release of the cinnamon, thus avoiding the inhibition of yeast and issues that typically occurs with added cinnamon. Our garlic inclusions offer the same advantage.
Some of our newer technologies in the conventional fat-based offering are products enhanced with fiber and/or no-sugar-added, kosher meat-flavored products, and products specifically designed to be Whole Foods-acceptable.
What’s the next frontier in particulates? What challenges still remain to be solved?
We are constantly trying to stay ahead of the game with the next big flavor trends. Nutrition challenges will always be around: better-for-you fats and the use of more “natural” ingredients.