Galactic s Solutions for Bakery Products
|
|
- Belinda Caldwell
- 7 years ago
- Views:
Transcription
1 Galactic s Solutions for Bakery Products CLEAN LABELLING HEALTH AND NUTRITION PROCESS IMROVEMENT TASTE ENHANCEMENT The demand in the bakery industry for clean label, tasty and healthy products as well as faster processing times is increasingly growing. In order to meet this need, Galactic developed a great number of solutions which provide the very best of nature to your bakery products by combining traditional and state-of-the-art technologies.
2 Galactic has acquired an extensive expertise in biotechnology since its creation 20 years ago. Galactic develops natural solutions for applications in the food, feed, body care, health and industry sectors. Specialised in food safety, nutrition and green chemistry, Galactic offers environmentally and health friendly substitutes such as lactic acid, lactates and many other innovative products. In collaboration with its customers and scientific partners, Galactic meets the challenge of sharing the unlimited potential of nature for a sustainable future. 2 ENHANCING THE GENIUS OF NATURE
3 Introduction According to Euromonitor (2013), the size of the global bakery market amounts to $ 330 billion, with Europe accounting for 37%, North and South America for 32% and Asia-Pacific for 14%. The four main supplying channels are industrial bakers, artisan bakers, food service & out of home, and supermarkets & in-store bakeries. Bakery industries are continuously looking for new ingredients to improve the composition and the properties of the dough while consumers increasingly look for fresh, natural and always tastier and healthier home-made products. With the expansion of the world s population, higher nutritional standards and a growing interest in ready-to-eat and ready-to-bake goods, the demand for bakery items has considerably increased over the past 10 years. Galactic proposes innovative solutions specially designed for bakery products based on four main market trends: clean labelling, health and nutrition, process improvement and taste enhancement. Galactic s Solutions Clean labelling Clean labelling is a major trend in the bakery sector. Consumers now want natural and healthy ingredients, even for industrial products. Bakers use chemical leavening systems containing bicarbonate and acidifiers, e.g. phosphates or coated organic acids. The use of phosphates is controversial since they are said to cause many diseases and disorders such as kidney stones, ADHD, etc. Phosphates containing aluminium like SALPs are not allowed anymore in Europe. Organic acids are primarily coated with palm oil which is criticized as it has a negative impact on the environment (deforestation and soil impoverishment), the wildlife (slaughter of animals) and human health (cardiovascular diseases and obesity). BAKERY PRODUCTS 3
4 Galactic proposes a brand-new natural acidifier,, to control the activation of bicarbonate in leavening systems. Thanks to its structure, the activity of can be accurately adjusted to the process by controlling different parameters such as time, temperature, concentration and water content. At low temperatures, the acidity release is slow while it is much faster at higher temperatures (see table below). Thus the CO 2 release can be controlled by the temperature, which can vary during the different steps of the production process. has no taste and demonstrates excellent compatibility with all the other ingredients generally used in bakery. is equally effective in fresh, frozen, and ready-to-bake products. Effect of temperature variation on the ph ph of 0.5% of in running water 10 C 15 C 23 C 30 C 70 C Time (minutes) provides major benefits compared to commonly used acidifiers as shown in the table below. SAPPs/SALPs Coated acids GDL Allowed in organic products No No No Yes Neutral taste No Yes No Yes Phosphate and/or aluminium-free No Yes Yes Yes Palm oil-free Yes No Yes Yes Sodium-free No Yes Yes Yes 4 ENHANCING THE GENIUS OF NATURE
5 Health and nutrition Mineral fortification Calcium is an essential part of the human diet as it helps in the formation and maintenance of healthy bones, teeth, etc. Calcium deficiency can cause serious health problems such as osteoporosis, cardiac rhythm disorders and many others. Iron is mainly found in hemoglobin. It is a mineral involved in oxygen transport and is essential for the regulation of cell growth and cellular differentiation. Lacking iron leads, for example, to fatigue and loss of concentration. Salt (sodium) reduction As cardiovascular diseases and hypertension are becoming major health problems worldwide, sodium reduction is set to be a crucial challenge for the bakery industry. Galimax Flavor TM K is the latest innovation from Galactic in the field of salt replacement and makes it possible to substitute at least 20% of salt contained in bread or flatbread. Galimax Flavor TM K does not impact on the texture, the volume and the breadcrumb structure. Galactic proposes a wide range of mineral lactates such as Galaxium TM (calcium lactate) and Galanium TM Fe (ferrous lactate), which are highly bioavailable sources of minerals, to fortify bakery products (e.g. flour fortification) and help increase calcium and/or iron intake (see Galactic s brochure on nutraceuticals for further information). Process improvement Control of the leavening effect Controlling the activity of the yeast is one of the challenges bakery manufacturers are facing, especially in bake-off products. Yeast is sensitive to sub-zero temperatures and loses part of its effectiveness as a leavening agent when frozen, which impacts on the volume of the final products. Galactic has developped, a solution in powder form that allows a better volume control during baking and is well adapted to chilled and frozen products. BAKERY PRODUCTS 5
6 Production of emulsifiers Galacid TM Heat-Stable lactic acid is used as raw material in the production of emulsifiers like sodium stearoyl-2-lactylate (SSL) and calcium stearoyl-2-lactylate (CSL). SSL and CSL: Production time reduction Sourdough is produced through lactic acid fermentation. Production time can be drastically reduced by direct acidification with lactic acid. Galactic proposes its Galacid TM range, which is perfectly adapted to that use. present the best ability to form a complex with amylose; strongly interact with gluten to strengthen the gluten starch matrix, which improves dough stability; slow down starch retrogradation; improve the shelf life of the products. These emulsifiers are therefore used to obtain good dough properties. Taste enhancement Reducing the salt content of bakery products often leads to loss of taste. Galactic offers Galimax Flavor TM K, a natural flavour produced by fermentation of sugar. It enhances the salty taste and allows manufacturers to reduce the salt content in their formulations by at least 20%. enhances the butter taste in cakes and the chocolate taste in cookies. Galactic s solutions for bakery products Galaxium TM Galanium TM Fe Galimax Flavor TM K Galacid TM Main feature Process improvement Health & nutrition Health & nutrition Health & nutrition Process improvement Other key benefits Clean labelling Process improvement Taste enhancement 6 ENHANCING THE GENIUS OF NATURE
7 Examples of Applications Clean labelling Phosphate-free leavening system in flatbreads & tortillas Galactic has developed an innovative solution called for tortilla producers who want to replace SAPPs (sodium acid pyrophosphates) and coated organic acids by a natural, healthy and cost effective substitute. Benefits of : Replacement of coated organic acids and SAPPs Allowed in organic products No taste impact Sodium-free Palm oil-free Fewer E-numbers Quality improvement of the final product Phosphate-free leavening system in cakes Phosphates in cakes can also be replaced by a natural solution,. Ingredients Control (%) Trial (%) Flour (11% protein) Egg Butter Sugar Sodium bicarbonate SAPP Total Source: The tests were conducted by the Hogeschool Gent. Phosphate and aluminium-free leavening system in pre-baked frozen pizzas Leavening index Effect of on pizza crust volume at different steps Preparation Storage (6 days at -18 C) Pre-baking Baking SALPs are no longer allowed in bakery products. Galactic offers to replace them. enables the dough to rise even after freezing. BAKERY PRODUCTS 7
8 Phosphate-free leavening system in chilled and bake-off cookies It is also of interest to eliminate SAPPs in chilled and bake-off cookies (less sodium and no phosphates). successfully replaces them. Ingredients Control (%) Trial (%) Flour (11.5% protein) Margarine Sugar Brown sugar Chocolate chunks Cocoa powder Salt Sodium bicarbonate SAPP* Total *Galactic tested this recipe with SAPP 15, but it is possible to replace all SAPPs used in bake-off products with. The results of the sensory tests showed that the cookies made with had an enhanced chocolate flavour and were crunchier compared to the cookies containing SAPPs. Process improvement Improvement of dough properties Control Spreadability Appearance Good Good Colour Crunchiness Taste Good Better Galaxium TM (calcium lactate) improves the baking properties of flour (arrival time, peak time, stability and volume). Table: farinogram data on dough containing various additives Parameter Control Calcium lactate 0.5% Calcium gluconate 0.5% Sodium gluconate 0.5% Water absorption (%) Arrival time (min) Peak time (min) Stability (min) ENHANCING THE GENIUS OF NATURE
9 The effects of additives on the specific volume of baked bread were measured. The control had a specific volume of 3.7 cm³/g, calcium lactate 0.1%w/w 3.9, calcium gluconate 0.1%w/w 3.7 and sodium gluconate 0.1%w/w 3.8. The values of the control and the test samples were analysed by a Student s paired t-test. Six trials were conducted. Source: Gembloux University. Structure improvement of gluten-free bread The absence of gluten network in gluten-free bread often leads to a very heterogeneous distribution of pore size. By partially substituting the yeast (about 25%), avoids this phenomenon and enables a much more homogeneous breadcrumb. Ingredients Trial 1 (%) Trial 2 (%) Water Tapioca starch Rice flour Potato starch Rapeseed oil Maize starch Beet sugar Dried white eggs Fresh yeast Salt Rice starch Calcium propionate Sodium bicarbonate Total Reference (with yeast) Trial (with and a 25% yeast reduction) The picture on the left clearly shows the heterogeneity in the pore size while the picture on the right displays a much more homogeneous pore size distribution. BAKERY PRODUCTS 9
10 Time saving in the production of breadcrumbs Yeast is regularly used in the production of breadcrumbs, which requires a waiting time for the dough to rise before baking. With Galactic s new natural solution,, the waiting time is no longer needed. As a result, manufacturers substantially reduce the production time without losing the volume of the final product. In case of need, the use of allows to adjust the colour of the breadcrumbs (from yellow to orange). A = Control with yeast (orange) B = 0.66% (orange) C = 1.00% D = 1.50% (yellow) Health and nutrition Reduction in the salt content Galactic reduced the salt content by 25% by using 0.25% of Galimax Flavor TM K without impacting on the organoleptic properties. The dosage of Galimax Flavor TM K may however fluctuate between 0.25 and 0.50% depending on the customer s recipe. Ingredients Control (%) Trial (%) Wheat flour (11% protein) Water Fresh yeast Salt Margarine Galimax Flavor TM K Total When the salt content is reduced, gluten poorly develops and the bread loses volume. Galimax Flavor TM K enables manufacturers to reduce the salt content without losing volume. Reference (with salt) Trial (with a 25% salt reduction % Galimax Flavor TM K) 10 ENHANCING THE GENIUS OF NATURE
11 Iron fortification Galanium TM Fe (ferrous lactate) is the most soluble and the most bioavailable source of iron. The recommended dosage is between 3 and 7.5 mg Fe for 100 g of product (3 mg = 20% of the recommended daily intake). It has no effect on the appearance, the colour and the taste of bread. Calcium fortification Galaxium TM (calcium lactate) is the most soluble and the most bioavailable source of calcium. Formulation of fortified biscuits Ingredients % dry weight Wheat flour Min. 60 Sugar Min. 10, max. 20 Vegetable fat Min. 10 Dry skim milk Min. 5 Galaxium TM 1.4 (amounts for 200 mg/ serving size of 100 g) 200 mg of calcium accounts for 25% of the recommended daily intake of calcium for an adult in the European Union and for 20% in the United States. Summary of Galactic s Solutions Clean labelling Health and nutrition Process improvement Taste enhancement Mineral enrichment Sodium reduction Dough properties Bread Gluten-free bread, sourdough bread, croissant, white toast bread, roll, bun, etc. Galaxium TM Galanium TM Fe Galimax Flavor TM K Galacid TM Galimax Flavor TM K Flatbread Tortilla, pizza, pitta, etc. Galaxium TM Galanium TM Fe Galimax Flavor TM K Galimax Flavor TM K Cake Brioche, doughnut, sponge cake, muffin, brownie, etc. Galaxium TM Galanium TM Fe / Biscuit Cookie, shortbread, etc. Galaxium TM Galanium TM Fe / BAKERY PRODUCTS 11
12 Since 1994 Galactic has become one of the world leaders in biotechnology serving the food, feed, personal & health care, and industrial markets. Based on its valuable experience in the fermentation of lactic acid and in the production of its derivatives, Galactic continuously develops sustainable, innovative and health-friendly solutions in the field of food safety, nutrition and green chemistry. With its headquarters and an Innovation Campus in Belgium, production facilities and front-labs in the United States (Milwaukee), China (Bengbu) and Europe (Escanaffles, Brussels), and additional sales offices in Germany (Düsseldorf), Italy (Milan), Japan (Tokyo) and Brazil (Curitiba), Galactic employs about 370 people worldwide and is active in more than 65 countries. HEADQUARTERS NORTH AMERICA Galactic Inc W. Silver Spring Drive Milwaukee - WI USA Tel.: galactic-us@lactic.com LATIN AMERICA Galactic Bioquímicos Ltda. Batel Business Center Av. Batel, n 1230 Cj Torre BBC Curitiba - PR - Brazil Tel.: galactic-latam@lactic.com EUROPE & AFRICA Headquarters & production plant Galactic s.a. Place d Escanaffles, Escanaffles - Belgium Tel.: Galactic Innovation Campus Allée de la Recherche, Brussels - Belgium Tel.: sales@lactic.com ASIA & OCEANIA Anhui COFCO Biochemical & GALACTIC Lactic Acid Co., Ltd. 1 Cofco Avenue, Bengbu Anhui Province - China Tel.: information@bglactic.com JAPAN B&G Japan Co., Ltd. AIOS Meguroekimae, Kami-osaki 2-chome, Shinagawa-ku Tokyo Japan Tel.: japan@bglactic.com ENHANCING THE GENIUS OF NATURE
RESEARCHES REGARDING THE CHEMICAL LEAVENING AGENTS ROLE IN QUALITY OF BAKERY PRODUCTS. Abstract
G. Pop. Journal of Agroalimentary Processes and Technologies, Volume XIII, No.1 (2007), 105-112 Full Paper Food Control RESEARCHES REGARDING THE CHEMICAL LEAVENING AGENTS ROLE IN QUALITY OF BAKERY PRODUCTS
More informationFria is in the freezer section! Gluten-Free Bread. From Scandinavia s leading gluten-, lactose- and milk-free bakery
Fria is in the freezer section! Gluten-Free Bread From Scandinavia s leading gluten-, lactose- and milk-free bakery INT White sliced loaf - perfect for sandwiches Vita A wholesome white sliced loaf, perfect
More informationYeast bread outline. Yeast. Functions of other yeast bread ingredients Yeast bread cookery Spoilage of baked goods. Compressed Dry active
Yeast breads Food Guide Pyramid Yeast bread outline Yeast Compressed Dry active Functions of other yeast bread ingredients Yeast bread cookery Spoilage of baked goods Microbial Staling Prevention and unstaling
More informationBaking Leavenings. Solutions For Your Baking Challenges
Baking Leavenings Solutions For Your Baking Challenges Innophos Baking Leavenings We Provide Solutions to Your Baking Challenges Regent 12XX and Ajax Regent 12XX and Ajax are very fast-acting monocalcium
More informationSyllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I
Syllabus M.Tech. Food Technology DSC- FT- 1 A: FUNDAMENTALS OF FOOD SCIENCE AND TECHNOLOGY PART I Unit 1 Introduction to Food Science and Technology Definition, scope and current trends in food science
More informationThis is a full list of all of the items that we make. Not all of these items are available every day, please call for availability.
This is a full list of all of the items that we make. Not all of these items are available every day, please call for availability. Carrot Cake Ingredients: Brown rice flour, tapioca starch, sorghum flour,
More informationGLUTEN FREE LOAVES. O Doughs product specifications THIS PIZZA KIT IS CERTIFIED HAS BEEN CERTIFIED SANS
LIKE EVERY EVERY O DOUGHS O DOUGHS PRODUCT PRODUCT, THIS PIZZA KIT IS CERTIFIED HAS BEEN CERTIFIED SANS GLUTEN FREE O Doughs product specifications LOAVES Baked from scratch with flax, potato, tapioca,
More informationHealthy Foods for my School
yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, yum, Healthy Foods for my School Nutrition Standards for Saskatchewan Schools Schools are an ideal place
More informationPhosphates on. www.prayon.com
Phosphates on THE TABLE www.prayon.com www.prayon.com Phosphates ON THE table Prayon* is currently one of the leading producers and sellers of purified phosphoric acids as well as technical and food phosphates.
More informationNutritional Information: Cookies
al Information: Cookies Classic Chocolate Chip Total Fat 17g Sat. Fat 8.5g 26% 43% Total Carb. 39g 13% Dietary fiber 1.2g 5% Sugars 28g Cholest. 35mg 12% Protein 3g 7% Calories 283 Fat Calories 127 Sodium
More informationCOOKIES BARS CUPCAKES
COOKIES Chocolate Chip: DIV Flour Blend (white, brown & sweet rice flours, tapioca flour, cornstarch, potato starch, xanthan gum), brown sugar, vegan margarine [soybean, palm fruit, canola & olive oils,
More informationMath- In- CTE Curriculum Map Family and Consumer Sciences Foods and Nutrition I
Math- In- CTE Curriculum Map Family and Consumer Sciences Foods and Nutrition I Days Unit Standard(s) Essential Questions 8 ONE Measuremen ts/ Abbreviations / Equipment/ Equivalents/ Cooking Terms 1.1:
More informationHealthy Menu Planning
Healthy Menu Planning Please save paper and print the pages of this resource back-to-back! Table of Contents Considerations for Planning Menus... 4 Menu Planning Principles... 4 Menu Cycling...5 Guidelines
More informationSOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits
COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, LEXINGTON, KY, 40546 NEP-207B SOLID FATS AND ADDED SUGARS (SoFAS) Know the Limits The U.S. Department of Agriculture s Dietary
More informationProduction and profitability of flour confectionary products in different sizes of Bakery Industry in Marathwada region (M. S.
Science Research Reporter 2(2):146-151, April 2012 ISSN: 2249-2321 (Print) Production and profitability of flour confectionary products in different sizes of Bakery Industry in Marathwada region (M. S.)
More informationReading Food Labels. Nutritional values The ingredients of the item The percentage of the Recommended Daily Intake (RDI) of particular nutrients
Eating well involves choosing a variety of foods that are low in saturated and trans fats, low in salt and high in dietary fibre. Food labels carry useful information to help you make choices about the
More informationCanada s Food Guide Jeopardy
Canada s Food Guide Jeopardy Drafted: July 2008 Revised: December 2012 Eating Well with Canada s Food Guide Veg & Fruit Grain Products Milk & Alternatives Meat & Alternatives Physical Activity Miscellaneous
More informationFROZEN BAKERY MARKET. MarketsandMarkets. Global Trends & Forecasts to 2018
FROZEN BAKERY MARKET BY TYPES (Frozen Breads, Frozen Pizza Crust, Frozen Pastries, Frozen Cakes, Others), DISTRIBUTION CHANNELS (Artisan Bakers, Retail, Catering & Industrial, Others) & GEOGRAPHY a MarketsandMarkets
More informationNational Schools Bakery Arts Curriculum
National Schools Bakery Arts Curriculum Course 101 A: Food Service Industry, Sanitation and Safety Course starts end: Contact Hours: 30 Hours Instructor: Office hours: Email: Text: Serve safe Course Handbook,
More informationSweets nutritional information
Sweets nutritional information Brownies INGREDIENTS: Chocolate Chips (sugar, chocolate liquor, cocoa butter and soy lecithin), Butter (cream and butter), Brown Sugar, Enriched Unbleached White Flour (Wheat
More informationWelcome! We give you vegetarian frankfurter sausages, sliced, tofu and fried products.
Welcome! We give you vegetarian frankfurter sausages, sliced, tofu and fried products. All our products are vegan and have always been known for their reliable quality and exceptional taste. All Polsoja
More informationHealthy Eating During Pregnancy
Healthy Eating During Pregnancy Pregnancy is a time of great change. Your body is changing to allow your baby to grow and develop. Good nutrition will help you meet the extra demands of pregnancy while
More informationHow To Use Lactose In Confectionery
Importance of whey ingredients in confectionery products Andréa Pernot-Barry Technical Director ZDS Central College of the German Confectionery Industry Whey ingredients in confectionery Lactose Whey powder
More information2010 Food Science and Technology Career Development Event Team Food Product Development Project Healthier Granola Bars!
2010 Food Science and Technology Career Development Event Team Food Product Development Project Healthier Granola Bars! Each Team will have 30 minutes to complete the Product Development Project using
More informationDietary Fiber. Health and Beyond. Natural Dietary fiber solutions for the food Industry. Psyllium Isabgol Isabgula
Dietary Fiber. Health and Beyond Natural Dietary fiber solutions for the food Industry Psyllium Isabgol Isabgula Who We Are Fiberich Inc is a fast growing multinational engaged in providing dietary fiber
More informationHeart Healthy Diet: Tips for Lowering Cholesterol and Fat in Your Diet
Heart Healthy Diet: Tips for Lowering Cholesterol and Fat in Your Diet Cholesterol Saturated Fats Polyunsaturated and Mono-unsaturated Fats This fat-like substance is needed for good health. However, high
More information⓲ FOOD DETECTIVES. THE WHOLE STORY
⓲ FOOD DETECTIVES. THE WHOLE STORY HANDOUT 2 Instructions: Let s compare a snack product s packaging to its nutrition information. Circle the buzzwords product marketers have used to convince shoppers
More information10284 2471641 All But Gluten FS ABG Gluten-Free Sliced White Loaf 500g 6. 10285 2471664 All But Gluten FS ABG Loaf Gluten-Free Whole Grain 600g 6
Product Code Sysco Code WESTON Brand Product Description Units per Case 10284 2471641 All But Gluten FS ABG Gluten-Free Sliced White Loaf 500g 6 10285 2471664 All But Gluten FS ABG Loaf Gluten-Free Whole
More informationCHILD CARE DIPLOMA. Course Sample
CHILD CARE DIPLOMA Course Sample Unit CHP2 Providing for children s physical needs inclusive of health and safety The Statutory framework for the EYFS is a requirement for all registered early years providers.
More informationFIBER IN YOUR DIET WHAT IS FIBER?
FIBER IN YOUR DIET WHAT IS FIBER? Fiber is the portion of plant foods that our bodies cannot absorb or digest. Fiber is found primarily in fruits, vegetables, legumes, and whole grains. There is no fiber
More informationNutritional Facts & Ingredient Information
Nutritional Facts & Ingredient Information Banana Toffee Scone Ingredients: Flour, Butter [Sweet Cream (Milk), Natural Flavoring], Bananas, Skor Bits (Sugar, butter, chopped almonds, milk, milk chocolate
More informationMILK ALLERGY 3450 E. Fletcher Ave, Suite 350, Tampa, FL 813 972 3353
MILK Allergies MILK ALLERGY You may diagnose yourself with a food allergy to milk by eliminating milk from the diet for several weeks. If the symptoms ease, foods may be reintroduced individually on a
More informationMeal Planning for a Mushy Soft Diet After Nissen Fundoplication
Meal Planning for a Mushy Soft Diet After Nissen Fundoplication Name: Date: Dietitian: Telephone: Questions? CALL YOUR DIETITIAN! Patient Food and Nutrition Services University of Michigan Hospital 1500
More informationHIGH FIBER DIET. (Article - Web Site) August 20, 2003
HIGH FIBER DIET (Article - Web Site) August 20, 2003 Dietary fiber, found mainly in fruits, vegetables, whole grains and legumes, is probably best known for its ability to prevent or relieve constipation.
More informationPhase Out Artificial Trans Fat In King County Food Service Establishments
The Regulation to Phase Out Artificial Trans Fat In King County Food Service Establishments (Chapter 5.10 of the Code of the King County Board of Health) How to Comply: What Restaurants, Delis, Bakeries,
More informationNutritional Value of Peas, Lentils & Chickpeas
Nutritional Value of Peas, Lentils & Chickpeas Presented by: Amy Myrdal Miller, MS, RDN Senior Director of Programs and Culinary Nutrition, Strategic Initiatives The Culinary Institute of America Presented
More informationMargarine versus Trans Fat-Free Margarine in Chocolate Chip Cookies. Brandy Boen FN 453 Formal Project
Margarine versus Trans Fat-Free Margarine in Chocolate Chip Cookies Brandy Boen FN 453 Formal Project Abstract Trans fatty acids can be very problematic to many who consume excessive amounts. The fatty
More informationMeal Planning for a Mushy Soft Diet After Laparoscopic Myotomy
Meal Planning for a Mushy Soft Diet After Laparoscopic Myotomy Name: Date: Dietitian: Telephone: Why is it necessary to follow this diet? This diet is necessary for individuals who have had some types
More informationWhy does my child need to follow a milk and dairy free diet?
Milk and dairy free diet Why does my child need to follow a milk and dairy free diet? Your child has an allergy to milk and dairy products, and their ingredients. An allergic reaction to milk and dairy
More informationDetermination of Specific Nutrients in Various Foods. Abstract. Humans need to consume food compounds such as carbohydrates, proteins, fats,
Determination of Specific Nutrients in Various Foods Abstract Humans need to consume food compounds such as carbohydrates, proteins, fats, and vitamins to meet their energy requirements. In this lab, reagents
More informationAQA GCSE Design and Technology: Food Technology Revision
AQA GCSE Design and Technology: Food Technology Revision Section A 30 marks Section B 90 marks Section A is based on the design ideas and preparation sheet Section B is based on anything you learnt last
More informationChallenges in the Development of Micronutrient-rich Food Ingredients from Soya Beans and Moringa Oleifera Leaves
Abstract Challenges in the Development of Micronutrient-rich Food Ingredients from Soya Beans and Moringa Oleifera Leaves Leonard M. P. Rweyemamu Department of Chemical & Process Engineering University
More informationWhat are the similarities between this equation for burning glucose and the equation for cellular respiration of glucose when oxygen is available?
Cellular Respiration in Yeast Adapted from Alcoholic Fermentation in Yeast Investigation in the School District of Philadelphia Biology Core Curriculum 2009 by Dr. Jennifer Doherty and Dr. Ingrid Waldron,
More informationMaintaining Nutrition as We Age
SS-207-06 For more information, visit the Ohio Department of Aging web site at: http://www.goldenbuckeye.com and Ohio State University Extension s Aging in Ohio web site at: http://www.hec.ohio-state.edu/famlife/aging
More informationCommittee on Medical Aspects of Food and Nutrition Policy
Nutrient Intakes Last updated: December 2014 This paper describes how nutrient intakes are calculated from food purchases and how they are compared to nutrient recommendations and other dietary guidelines.
More informationGCC STANDARDIZATION ORGANIZATION (GSO)
GCC STANDARDIZATION ORGANIZATION (GSO) Final Draft Standard GSO 05/FDS 816 /2008 Labneh Prepared By GSO Technical Committee 05 for standards of food and agriculture products This document is a draft GSO
More informationHeart healthy diet: 8 steps to prevent heart disease
Heart healthy diet: 8 steps to prevent heart disease Changing your eating habits can be tough. Start with these eight strategies to kick start your way toward a heart healthy diet. By Mayo Clinic Staff
More informationGluten-Free Baking: Tips & Recipes
Gluten-Free Baking: Tips & Recipes From the National Foundation for Celiac Awareness Webinar: Holiday Special: Gluten-Free Baking Featuring Chef Richard Coppedge, Jr., CMB, Professor, Baking and Pastry
More informationCommon Baking Ingredients
Common Baking Ingredients With the following seven categories of ingredients you can make almost every type of baked good. 1. Flour a. Examples: Wheat (white or whole), rice, corn b. Purpose in baking:
More informationMy Diabetic Meal Plan during Pregnancy
My Diabetic Meal Plan during Pregnancy When you have diabetes and are pregnant, you need to eat small meals and snacks throughout the day to help control your blood sugar. This also helps you get in enough
More informationPresentation Prepared By: Jessica Rivers, BASc., PTS
Presentation Prepared By: Jessica Rivers, BASc., PTS Presentation Outline Why should we care about our eating habits? Why is nutrition so important as we age? How do we know if we are eating healthy? What
More informationHOMEMADE SPORT SNACK RECIPES
HOMEMADE SPORT SNACK RECIPES The following are several interesting ideas for homemade sport snacks that you can use in your triathlon training. They not only can provide some taste variety, but they are
More informationLevel 3. Applying the Principles of Nutrition to a Physical Activity Programme Level 3
MULTIPLE CHOICE QUESTION PAPER Paper number APNU3.0 Please insert this reference number in the appropriate boxes on your candidate answer sheet Title MOCK PAPER Time allocation 50 minutes Level 3 Applying
More informationEating Right for Kidney Health: Tips for People with Chronic Kidney Disease
Eating Right for Kidney Health: Tips for People with Chronic Kidney Disease What you eat and drink can help slow down the progression of chronic kidney disease (also known as CKD ) and help prevent complications.
More informationNutrition Information from My Plate Guidelines
Nutrition Information from My Plate Guidelines Note: This information was compiled from the website: http://www.choosemyplate.gov/ for participants in the 4-H Food Prep Contest 1/12/16. The information
More informationAIBI Bread Market Report 2013. January 2015
AIBI Bread Market Report 2013 January 2015 ASSOCIATION INTERN ATIONALE DE LA BOULANGERIE INDUSTRIELLE - AISBL INTERNATIONAL ASSOCIATION OF PLANT BAKERS AISBL GRAND PLACE 10 B-1000 BRUXELLES TEL.: +0032-2-361
More informationNew Zealand Product Ingredients (Revised January 2015) BREADS MEAT, POULTRY, & SEAFOOD. Page 1
New Zealand Product Ingredients (Revised January 2015) This list is compiled based on product information provided by Subway approved food manufacturers. Every effort is made to keep this information current
More informationMulino Marino Flour & Getting The Most From Them
Mulino Marino Flour & Getting The Most From Them Instructions We ve been stocking Mulino Marino flour for quite some time and have found that they perform cpictureonsistently, producing great loaves of
More informationSave Time and Money at the Grocery Store
Save Time and Money at the Grocery Store Plan a Grocery List Making a list helps you recall items you need and also saves you time. Organize your list according to the layout of the grocery store. For
More informationMoo. Mustard Natural: distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice extractive. 2 Assemble the burger
THE SCIENCE F HAMBURGER MEAT Regular Bun (top) Natural: enriched flour, water, yeast, soybean or canola oil, salt, wheat gluten Artificial: high fructose corn syrup, calcium sulfate, calcium carbonate,
More informationMeeting the sodium reduction needs for bakery, meat, poultry and dairy applications. Dr Yan Huang, Senior Scientist, Innophos
Meeting the sodium reduction needs for bakery, meat, poultry and dairy applications Dr Yan Huang, Senior Scientist, Innophos Phosphate Innovations to Overcome Functionality Challenges in Low Sodium Foods
More informationFiber. What is fiber? Fiber is a part of plant food. There are two types of fiber:
Fiber An important part of a healthy diet is eating fiber-rich foods. This handout will explain what fiber is, where it s found, and how to increase the amount of fiber in your diet. What is fiber? Fiber
More informationBanana-Cinnamon French Toast (#70)
Banana-Cinnamon French Toast (#70) 25 slices whole wheat bread 8 eggs 5 bananas 2 ½ cups milk, low fat, 1% 1 ½ tsp vanilla extract ¼ cup vegetable oil 3 Tbsp brown sugar 1 ½ tsp cinnamon Serving size:
More informationHigh School Baking Challenge
High School Baking Challenge Competition date: Saturday April 27, 2013 Location: SAIT Culinary Campus- Downtown Scotia Centre Forward registration to Blake Chapman: maundy@shaw.ca Registration information
More informationMEAL PLANNING FOR MECHANICAL SOFT DIET
MEAL PLANNING FOR MECHANICAL SOFT DIET Definition of Terms Calories Protein Blenderized Pureed Units of energy. A nutrient used by your body for growth and repair. The best sources are milk, meats, fish,
More informationThe Effect of Whole Wheat Flour on Banana Bread
The Effect of Whole Wheat Flour on Banana Bread Kathryn Slaboski F&N November 9, Abstract: Eating a diet rich in whole grains has proven to reduce the risks of heart disease, diabetes, and obesity, among
More informationEat More, Weigh Less?
Eat More, Weigh Less? How to manage your weight without being hungry 607 calories 293 calories Department of Health and Human Services Centers for Disease Control and Prevention Can you weigh less without
More informationFertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center
Fertile Food Can you eat your way to pregnancy? Tracy Cherry, RD, CDN University of Rochester Women s Lifestyle Center Fertility Food Folklore Almonds a fertility symbol throughout the ages. The aroma
More informationNutritional and Calorie Guide Bakery and Coffee Items
Nutritional and Calorie Guide Bakery and Coffee Items Page Intentionally Left Blank Page 2 3/4/2014 Table of Contents Coffee Products Iced Coffee and Iced Lattes 4 Iced Lattes and Cappuccinos 5 Hot Chocolate
More informationTHE EFFECTS OF PALATABILITY ON FEED CONSUMPTION IN GROWING SWINE
THE EFFECTS OF PALATABILITY ON FEED CONSUMPTION IN GROWING SWINE THE EFFECTS OF PALATABILITY ON FEED CONSUMPTION IN GROWING SWINE Introduction When purchasing show pigs, one of the most important things
More informationTHE GLUTEN FREE DIET FOR COELIAC DISEASE AND DERMATITIS HERPETIFORMIS
THE GLUTEN FREE DIET FOR COELIAC DISEASE AND DERMATITIS HERPETIFORMIS Information Leaflet Your Health. Our Priority. Page 2 of 8 What is Coeliac Disease? Coeliac disease is an autoimmune disease. This
More informationIt's in the details. JOST MINERAL GUIDE
It's in the details. JOST MINERAL GUIDE Reference Guide to Jost Mineral Compounds Jost Chemical Co. manufactures a line of mineral compounds that are used in the nutritional supplement, clinical nutrition,
More informationMEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 2
Day 1 1 egg + 3 egg whites scrambled 125 1.1 17.1 5.1 1/2 whole wheat english muffin, toasted 67 13.3 2.9 0.7 1 medium orange 61.6 15.4 1.2 0.2 TOTAL 253.6 29.8 21.2 6 2 Tbs dried cherries 48.8 12.8 0
More information1. Deciding on the Food Budget and Which Foods to Spend Most Money on.
Ideas Meal and planning tips for to fit eating your budget together Here is a plan to help you make the most of your food budget to promote health and well being for you and your family. Try working through
More information1. According to the Food Guide Pyramid, how many daily servings do we need of fruits?
NAME HOUR VIDEO WORKSHEET 1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? 2. How many daily servings do we need of vegetables according to the Food Guide Pyramid?
More informationCalcium and Vitamin D: Important at Every Age
Calcium and Vitamin D: Important at Every Age National Institutes of Health Osteoporosis and Related Bone Diseases ~ National Resource Center 2 AMS Circle Bethesda, MD 20892-3676 Tel: (800) 624-BONE or
More informationEating Well with. Canada s Food Guide
Eating Well with Canada s Food Guide Recommended Number of Food Guide Servings per Day Children Teens Adults Age in Years Sex 2-3 4-8 9-13 14-18 19-50 51+ Girls and Boys Females Males Females Males Females
More informationLow Fat Diet after Cardiac Surgery With or Without Chyle Leak
Low Fat Diet after Cardiac Surgery With or Without Chyle Leak What is chyle? Chyle (sounds like kyle) is a milky white fluid that contains protein, fat, cholesterol, lymphocytes, and electrolytes. It is
More informationFormula 1 Healthy Meal Nutritional Shake Mix What Is It?
Formula 1 Healthy Meal Nutritional Shake Mix What Is It? A nutritious meal replacement shake mix with protein, healthy fiber, and up to 21 essential vitamins and minerals, plus herbs. Available in 8 different
More informationUseful Websites for more information. www.eatwell.gov.uk. www.lovefoodhatewaste.com. www.nutrition.org.uk. www.bda.uk.com
Useful Websites for more information www.eatwell.gov.uk www.lovefoodhatewaste.com www.nutrition.org.uk www.bda.uk.com Community Development Dietitians 2010 This Leaflet has been awarded: Commendation from
More informationHere's how to include more fiber in your diet.
July 1, 2012 Welcome to our first newsletter which will address the issue of fiber in your diet. If you are not regular or are having difficulty going to the bathroom then you should consider eating more
More informationWHOLE GRAINS FOR GOOD HEALTH
WHOLE GRAINS FOR GOOD HEALTH Section 1: What are Whole Grains? Whole grains are nutritious, delicious, and are included in the WIC program! Whole grains contain the entire grain kernel. That means whole
More informationNutrition and Chronic Kidney Disease
Nutrition and Chronic Kidney Disease I have been told I have early kidney failure. What does this mean? What can I expect? This means that your kidneys are not doing as good a job as they should to help
More informationTrends in Margarine and Shortening Products and Processing. by Jesper Hansen Gerstenberg Schröder, Denmark
Trends in Margarine and Shortening Products and Processing by Jesper Hansen Gerstenberg Schröder, Denmark Outline of Presentation Focus on low trans fatty acid products Trans fatty acid issue Reformulation
More informationCalcium and Calorie Content of Selected Foods
E ARIZONA COOPERATIVE TENSION AZ1128 Revised 09/11 Calcium and of Selected Foods Vanessa A. Farrell, Linda Houtkooper Healthy bone growth and maintenance requires adequate calcium intake. You can meet
More informationCHEESE PRODUCTS-TRIKALINO
The first cheese that established FAGE in the cheese product sector, making it the number 1 company for standardized cheese. It is a semi-hard cheese made from cow and goat-sheep milk that is produced
More information4 - H S U P P L E M E N T A L M AT E R I A L EM4748 JUDGING BAKED PRODUCTS
4 - H S U P P L E M E N T A L M AT E R I A L EM4748 JUDGING BAKED PRODUCTS COOPERATIVE EXTENSION Judging Baked Products Sandra Garl Brown Quality baked products must look and taste good. Recognizing excellence
More informationTrans Fat Intake by the U.S. Population
Trans Fat Intake by the U.S. Population Diana Doell, Ph.D. Office of Food Additive Safety Center for Food Safety and Applied Nutrition Food and Drug Administration GMA Science Forum Washington D.C. April
More informationCookie Capers. Middle School Three or Four-Day Lesson
Cookie Capers By Marla Prusa, Howell s Public Schools, Howells, NE 2011 National Home Baking Association Educator Award winner, with Sharon Davis, FCS Education www.homebaking.org Middle School Three or
More informationBakery Margarines & Shortenings
Bakery Margarines & Shortenings Partnering With Australian Bakers For Over 100 Years BISCUIT SHORTENING BREAD SHORTENING 44741 PILOT BBS Biscuit Shortening 15Kg * The perfect choice for high quality biscuits
More informationFEEDING THE DAIRY COW DURING LACTATION
Department of Animal Science FEEDING THE DAIRY COW DURING LACTATION Dairy Cattle Production 342-450A Page 1 of 8 Feeding the Dairy Cow during Lactation There are main stages in the lactation cycle of the
More informationBALCHEM CORPORATION. May 2015. September 2014
BALCHEM CORPORATION May 2015 September 2014 BALCHEM CORPORATION Founded in 1967, Balchem is engaged in the development, manufacturing and marketing of specialty performance ingredients and products for
More information2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016
2016 Central Regional Skills Canada Competition Baking Hunting Hills High School, Red Deer April 15, 2016 EVENT: Baking DURATION OF CONTEST: 4 HOURS LEVEL: Secondary LOCATION: Hunting Hills High School
More informationCAPRI MARGARINE. Yeast & Mould (CFU/gram) Coliform (CFU/gram) Aerobic Plate Count (CFU/gram) E.coli (0157/H7) (per gram)
Product Information AVAILABLE PACK SIZES: CASE- 36/ 454G PALLET CONFIGURATION: 50 units per pallet 10 units per layer - 5 layers PALLET DIMENSIONS: LxHxW: 122 CM x 135 CM x 102 CM 48 IN x 53 IN x 40 IN
More informationThe Five Food Groups and Nutrition Facts
session 4 The Five Food Groups and Nutrition Facts (Note to the presenter: Comments in parentheses are instructions to follow while giving the presentation. Do not read the comments to participants. This
More informationUTI CAT FOOD COMPARISON CHART
UTI CAT FOOD COMPARISON CHART believes that urinary tract infections, crystals and kidney problems in today s cat are due mainly to excessive minerals consumed by our cats as they age. Once you cat reaches
More informationELIANE. The New Waxy Potato Starch of AVEBE Detmold, 2006
ELIANE The New Waxy Potato Starch of AVEBE Detmold, 2006 Contents Introduction to ELIANE Characteristics of ELIANE, differences with other starches ELIANE in several food applications 2 What is ELIANE?
More informationWILMAR INTERNATIONAL LIMITED Investor Day Presentation
WILMAR INTERNATIONAL LIMITED Investor Day Presentation April 25, 2014 BY THOMAS LIM GENERAL MANAGER - TRADING IMPORTANT NOTICE Information in this presentation may contain projections and forward looking
More informationAn Essential Part of a Healthy Diet. Soluble vs Insoluble Fibre. Are You Getting Enough Fibre? Health Benefits of a High-Fibre Diet 4
An Essential Part of a Healthy Diet Eat more fibre. You have probably heard it before. But do you know why fibre is so good for your health? Dietary fibre comes from the portion of plants that is not digested
More informationTO BULK ICE CREAM SCOOPING ACCOUNTS:
TO BULK ICE CREAM SCOOPING ACCOUNTS: Government regulations require that ice cream manufacturers supply, at the point of sale, information regarding the complete ingredient list for all flavours of bulk
More information