Bries launches new sweetener InnoSweet from whole grain sources

Using high-strength sugars or glycols may not make baking products label friendly, says Briess.malt and ingredients company
Briess
recently exhibited a sample of a heavy oil cake that uses its first whole grain nutritional sweetener,
InnoSweet

,
during a recent
IBIE
in Las Vegas, Nevada.InnoSweet
is
100
% sprouted whole
.
, according to the company, it can also make baked goods with zero added sugar.

, technical manager at briess
, which is responsible for developing new products, told

that
InnoSweet
is designed to help food formulaters solve the challenge of adding sugar labels.Nutrientsfrom the germination process "
What we do is first let the wheat grain germinate and then slowly cook it so that the natural enzymes produced during the germination process convert the grain into a more nutritious and sweeter sugar.
," Hansen
said
."
bread makers have been trying to mix whole grains into their products, and they are also interested in some of the micronutrients produced during germination.
” “ InnoSweet
meet both of these conditions, while providing an additional source of sweetness to meet the need for less refined, more nutritious sweeteners.
”Targeting clean labeling trendsHansen
says
food manufacturers have a variety of ways to reduce sugar in their products, such as using high-strength sweeteners and glycols.
InnoSweet
represents a type of solution, especially the

s "targeting natural foods and cleaning
"
.the definition of clean labels, he explained from both a scientist's and a consumer's point of view, which could mean that the ingredients come from natural sources, making them easy to understand."
I personally define cleaning labels as simple ingredients that make sense to the average consumer. Like natural health food, or anything you can find on store shelves or in tea rooms.
” The
Regulation FDA
announced in
May
that food manufacturers would need to include
"
grams of added sugar and a percentage of daily value
"
on their packaging labels to support the new dietary guidelines. The FDA
said in a previous statement that scientific data show that if someone consumes more than
10
percent of their total daily calories, it's hard to meet nutritional needs while maintaining calorie limits. Hansen
says sugar is an important functional ingredient in many baked goods and has a specific role to play in texture, shelf life and other properties, while the use of high-strength sugars or glycols may not make the product natural and label-friendly. Hansen
that
'
tweetInno
helps
some changes to U.S. nutrition labels. "
sweets don't go away,
"
he said,
"
I don't think the reduction of refined sugar will fundamentally change the food industry, but it will lead in a different direction. The prospects for sweet baked goods are bright.
” The source of this
is
Food Network, if reproduced please indicate the source, violators must be investigated.