Using chicory inulin and pea protein to achieve fibre and protein enrichment for bakery products

1. Using chicory inulin and pea protein to achieve fibre and protein enrichment for bakery products October 2014

2. Introduction Is it possible to develop a new, more healthy, reference product, with a balanced taste as good as the existing product, without compromising with the Indulgence?

3. Agenda • Introduction • Company presentation • Inulin / oligofructose • Pea protein • Case study 1 : Fibre enrichment in bread • Case study 2 : Protein enrichment in bread • Case study 3 : Sugar reduction in cakes

4. Inulin / Oligofructose :perfect fibres for baked goods

5. Chicory fructans CARBOHYDRATE NATURALLY-SOURCED SOLUBLE DIETARY FIBRE LOCAL AGRICULTURAL RESSOURCE GMO-FREE

6. Fructans • Natural mix of chains from 2 to 60 fructose units ending or not on a glucose molecule • Linked in β 2-1 (resistant to human enzymes) • Dietary fibre: 2kcal/g

7. Chains length Inulin & oligofructose – Characteristics Solubility (at 20°C after 24h) 975g/L 350g/L 200g/L 100g/L ~0 g/L Liquid Powders Liquid oligofructose Oligofructose in powder Soluble inulin Native inulin Long chain inulin Chains length 7

8. Key attributes of inulin / oligofructose for baked goods • Inulin / oligofructose in powder : • Bland flavour profile, neutral to slightly sweet : • No off-taste -> will not be tasted in the final product • In case of strong sugar reduction, the addition of high intensive sweeteners might be required • White free-flowing powder : • Have a good dispersibility and low hygroscopicity. Nevertheless, blend it with other dry ingredients (flour, sugar…) to avoid any problem of lumps

9. Key attributes of inulin / oligofructose for baked goods • Inulin / Oligofructose in powder : • The “invisible” fibre Native Inulin 5% solution in water Wheat Bran 2.5% solution in water

10. Key attributes of inulin / oligofructose for baked goods

11. Pea protein isolate

12. Pea protein isolate is extracted from yellow pea Yellow pea belongs to the same family than the « classical » green pea usually consumed as vegetable (Pisum stivum spp) Low fat content No cholesterol

13. Yellow pea : a sustainable crop Local sourcing (France) No nitrogen fertilization No need for irrigation Limited use of pesticides Non GMO 02/09/2014

14. An extended range of proteins for various applications • Highly soluble pea proteins for : • beverages • glazing agent • … • Pea proteins with low water affinity for : • baked goods • cereal bars… • … 02/09/2014

15. Key attributes of pea protein for baked goods • High protein content (86 to 88% on d.b.) • Slight leguminous taste, generally not detected in final application : • Can be used up to 20% in baked goods without affecting dramatically the final taste • Cream to yellowish powder

16. Key attributes of pea protein for baked goods • Low affinity for water : • Good dough texture without addition of excessive water • Nice bread development • Shortened baking step

17. Key attributes of pea protein for baked goods

18. The Bakery market

19. Bread and cake market Fibre enrichment / Sugar reduction / Protein enrichment…. How to communicate and “sell” this Health message? • Loaf bread: pre- packed -Communication on the packaging • Individually packed portions: muffins, cakes, brioches, flapjacks

20. Loaf bread: pre-packed - Communication on the packaging • Focus on fibre enrichment • Breads with higher fibre content than a whole wheat bread. • Double fibre bread- without making the bread more compact • insoluble fibres are decreasing the volume of a loaf bread / • Soluble fibres like inulin have no influence on the volume • Naturalness: maintaining volume without additives and/or more gluten

21. Loaf bread: pre-packed - Communication on the packaging • Also Opportunities for: • White fibre bread • without changing the colour and texture (insoluble fibres mostly could change the colour and texture).

22. « Double fibre » bread

23. “Double fibre” bread • Formulation Inulin and pea hull fibre are blended with the flour *Native inulin

24. “Double fibre” bread • Comments • When making bread with inulin, water content of the recipe must generally be adapted (reduced with native inulin) • With insoluble fibres, water content has to be increased (depending on the water holding capacity of the fibre) Optimisation of the water content must be done for all recipes.

25. “Double fibre” bread • Fibre-increased bread • High fibre bread • Balanced fibre enrichment : 1/3 of the fibres are soluble

26. Loaf bread: pre-packed - Communication on the packaging Also Opportunities for: Specific Nutrition: • Weight Management: Low carb /low GI/ satiety • Including inulin and pea proteins • Dietetic: gluten-free • Nutritional: Protein bread (with pea protein)

27. High protein bread

28. High protein bread • Formulation Moderate increase of the water content • Better dough texture • Higher development • Better crumb texture *for baked goods

29. High protein bread • Comments • Development time with pea protein may be longer • An excellent development of the bread is achieved and final texture is very close to standard bread • A slight vegetable taste may be detected

30. High protein bread • High protein : min. 20% of the energy is provided by proteins • Contributes to the maintenance of muscle mass • Contributes to the maintenance of normal bones

31. Brioche/Croissants/ cakes/ cereal bars/ flapjacks: individually packed portions • As a snack « on the road » / to replace breakfast • Also For kids • Parents should buy this without feeling guilty. • EFSA recommendation: non-digestible carbohydrates and a reduction of post-prandial glycaemic responses

33. Individually packed portions • Snacks For kids • Corporate image- Disney – only balanced products • Governement - traffic light rating system • Corporate image- retail

34. Sugar-reduced cakes

35. SUGAR (4 kcal/g) Inulin or Oligofructose (~2 kcal/g) Intensive Sweeteners* and/or Polyols* Sugar reduction with inulin & oligofructose • For full sugar replacement *Subject to local regulation **According to European regulation n° 1924/2006 EC • Possible claims** • No added sugar • Sugar-free • Low sugar 35

36. SUGAR (4 kcal/g) Inulin / Oligofructose (~2 kcal/g) SUGAR (4 kcal/g) Sugar reduction with inulin & oligofructose • Partial sugar replacement **According to European regulation n° 1924/2006 EC • Possible claims* • Sugar-reduced: min. 30% • reduction compared to a • reference product 36

37. In batter & cakes In high water system ! Dough texture ↑ Softness ↓ Chains length Inulin & oligofructose – Characteristics in cakes Solubility Liquid oligofructose Oligofructose (powder) Soluble inulin Native inulin

38. Sugar-reduced chocolate chip muffins

39. Sugar-reduced chocolate chip muffins • Sugar-reduced • Fibre-increased

40. Sugar-reduced chocolate chip muffins • Comments • An excellent development of the cake is achieved and final texture is very soft • Reduction of sweetness is not significant: • Intensive sweeteners are not allowed (and not necessary) • The use of chocolate drops improves the perception of sweetness • Maillard reactions may occur: • In this case, the removing of reducing sugars from the recipe is recommended (e.g. lactose, fructose, skimmed milk powder…)

41. Other possible developments

42. Conclusions • Use of inulin/ oligofructose in Bread and cakes; in terms of fiberenrichement and sugar reduction • Also applications in biscuits, brioches, flapjacks and brownies… Cosucra will be pleased to support you…

43. THANK YOU