Tailor-made solutions for indulgence, health, and economy • Top innovations in fresh-keeping, flavour improvement and functional baked goods
Baked goods are an important part of global nutrition. They are consumed around the world at all times of day, and are important staple foods. Baked goods manufacturers face the challenge of developing product innovations that address not just trends like flavour, health and sustainability, but also provide economical production. DeutscheBack, part of the Stern-Wywiol Gruppe, successfully presented tailor-made solutions for the baking industry in the Greater Middle East (GME) region. The company’s innovations addressed the challenges baked goods manufacturers face, including trends in flavour, health, sustainability, and economical production.
Global product innovations for regional applications
At Gulfood, DeutscheBack introduced its new TopBake Fresh & Taste product line, which demonstrated an innovative enzymatic approach to improving the flavour and fresh-keeping of baked goods. This new enzyme concept optimizes crumb elasticity and softness, and extends the shelf life of bread, cookies and cakes. TopBake Fresh & Taste offers for the first time the option of improving the flavour of baked goods enzymatically, something which formerly was possible only with added flavourings.
DeutscheBack’s booth drew significant attention with the following innovations:
- TopSweet Donut: DeutscheBack presented a wide range of individually adjustable donut premixes under the TopSweet brand. These premixes feature high flexibility for adaptation to country-specific market demands. The donuts deliver great quality and taste and meet the needs of the international pastry market.
- TopBake Tortilla: For the growing tortilla production market, DeutscheBack showcased both maize and wheat tortillas that meet regional preferences. The TopBake tortilla solutions are adapted to specific climate conditions, and help bakeries develop products with authentic flavour.
- Bread Improver for functional solutions and economy: At Gulfood, DeutscheBack’s new Healthy Bread Mixes, specially developed for the growing trend towards nutrient-rich breads, were highly appreciated. These solutions enable the enrichment of breads with proteins, vitamins and minerals, and the reduction of carbohydrates and sugar (low carb, low sugar). DeutscheBack also offers solutions for reducing costs, such as Sugar Replacer, Gluten Reduction and Emulsifier Substitute. These innovations don’t just reduce production costs, they also meet growing consumer desires for “cleaner” ingredient lists. The company also offers bestsellers for optimizing water absorption, to improve working of the dough and the volume and freshness of the final product.
Innovations in Food (& Beverage) Technology is a quarterly magazine distributed globally both in Print and Digital formats. www.innovationsfood.com. Twitter: @Innovfoodtech. Instagram: @innovationsinfoodtechnology. Linkedin: www.linkedin.com/in/terry-prior52
