Reducing Sodium in Baked Goods

Delavau_Bakery_Buns_Salt_ReductionWith the ongoing influence of health and wellness trends in the food space, sodium reduction continues to trend as a priority among shoppers and diners. In baked goods, salt is often a necessary component to achieve the desired dough elasticity and extensibility, and reducing sodium can result in reduced stability and increased dough stickiness.

 

With Delavau Food Partners’ Accent™ 6500 product, we help our partners reduce sodium, increase development time and stability back to the levels seen in a full-salt dough, and with little to no effect on dough processing and handling. Our Accent products not only allow for sodium reduction, they also add calcium—even achieving excellent or glass of milk levels—while also reducing stickiness associated with a reduced sodium bread formula.

 

 

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Using rheological data, we match the profile of your ideal system and provide you a predictive expectation before testing a sample in our fully equipped Food Lab.

 

 

 

Get in touch to learn how Delavau can work with you to reduce the sodium content of your product by up to 45% while maintaining optimal processing and handling.

How Calcium Fortification Can Set Your Food Brand Apart

The American diet has changed over the past 100 years. We are consuming more processed foods and fewer vegetables, fruits, and whole grains. However, despite eschewing many natural sources of vital nutrients in favor of processed foods, Americans are aware of the need for vitamins and minerals for their health and wellness.

 

Fortified foods—items with added vitamins or minerals to improve their nutritional value—support consumers in these choices. Delavau Food Partners recently conducted a consumer survey (1,045 respondents) focused on attitudes about fortified foods. Topline findings include:

80% make a conscious choice to incorporate vitamins or minerals in their diets

Over 80% expressed interest in purchasing and learning more about fortified foods

29% would choose a whole grain bread fortified with calcium over any other option for a sandwich roll

37% ranked chocolate as their preferred delivery system for calcium, over popular supplement forms like chewable tablets

 

These findings suggest that consumer interest in fortified foods is strong, and room remains in the market for new applications.

Why Calcium?

Many Americans don’t get enough calcium, even though 93 percent are aware of the nutrient as important to human health. The National Health and Nutrition Examination Survey estimates that males aged nine to 13 and over 70 and females aged nine to 18 and over 50 show an inadequacy in calcium consumption.

For most Americans, the primary source of calcium in the diet is dairy. However, as much as 65 percent of the world population has some level of lactose intolerance as adults, according to the National Institutes of Health. Delavau research shows that calcium is the third most popular nutrient that people believe they need more of in their diets. This combination of widespread dairy intolerance and consumer awareness of the issue makes calcium uniquely desirable in fortified foods.


Four Opportunities in Calcium-fortified Foods

Quick-service sandwich roll. Add a glass-of-milk level of calcium to a 6-inch sandwich roll for a dose of calcium in a quick-service lunch without sensory changes.

 

Whole grain packaged bread. Attain an excellent level of calcium—25% daily value—in just two slices of whole grain bread.

 

Snack bars. Increase nutrient content in snack bars by fortifying chocolate coatings or inclusions with calcium.

 

Tortillas. Deliver 20% of the daily value of calcium in just one tortilla.

 

To learn more about Delavau’s consumer research on fortified foods, download our white paper on calcium fortification here.


Calcium Fortification for Brand Differentiation

Fortifying applications with calcium helps baking, snack, and confectionery brands stand out with health-conscious consumers. Delavau’s patented Accent™ technology fortifies baked goods, snacks, chocolate, and compound coatings with glass-of-milk levels of calcium, while maintaining the desirable eating experience consumers expect from these applications.

 

For food processing or foodservice brands, Delavau’s technology and ingredients can deliver benefits ranging from extending the eating qualities of a bun or biscuit over a longer time to adding a glass-of-milk level of calcium to a sandwich roll, flatbread, or pita. Adding a fortified application to the product line or menu can attract new customers to the brand or make a restaurant appealing to a wider swath of the market, including families with specific dietary needs.

 

For more information on the capabilities of our Accent technology, download our information sheet on calcium fortification here.

Fortification Formulation

Delavau’s Accent calcium fortification technology delivers a high dose of calcium while retaining the desirable eating experience consumers expect from their baked goods and snacks. Delavau’s formulation expertise, combined with our Accent technology, makes it easier to incorporate calcium without affecting the eating experience.

 

Delavau’s Accent technology delivers these results without adding cost, providing formulators and marketers with flexibility to improve claims in snacks and baked goods. By developing a deep understanding of your desired product outcome and manufacturing environment, Delavau helps create solutions uniquely tailored to your operating conditions and performance needs.

 

For more information on how Delavau’s Accent technology can help differentiate your brand, reach out using the contact form below or call 215-671-1400.

Calcium Fortified Baked Goods Win With Consumers

Delavau’s Accent™ fortification technology and ingredients allow for brands to better their foods through the addition of in-demand vitamins and minerals, like calcium and vitamin D. With Accent, you can add an attractive label claim by incorporating desirable minerals into baked goods, while maintaining the eating experience consumers expect and enjoy.

Bread: the New Indulgence?

Research suggests that consumers perceptions about bread and its role in their diets have changed from staple food to more of an indulgence. Read more about the implications of this shift for product developers and marketers of breads and other baked goods.