Fortification materials are used at very low percentages, but even these micro changes can alter the final product.
As macronutrients assume a greater role in fortification strategies, they alter the preparation work required to yield a successful application. “You’re going to have to do the benchtop work, especially if you use fiber or protein to replace the less nutritionally significant starch and hydrocolloids,” Mr. Kreienbrink said. “There will be additional testing and reformulation. For example, bake volumes may shrink or expand, all contingent on what you put into the formula.”
Fortification materials are used at very low percentages, but even these micro changes can alter the final product. Mr. Rodriguez noted, “When working with any new ingredients, it is important to understand the impact these ingredients will have on your texture and flavor profile, as well as any processing requirements that may change.”
Cost issues and resource availability must also be considered. That’s where supplier-customer relationships come in, Ms. Ceule noted. “It’s best to partner with an ingredient supplier that can work side-by-side with you to help create a product that delivers the flavor, texture and quality that consumers expect,” she said.
Any fortification project will benefit from the baker’s own institutional knowledge. “Formulators should spend more time interacting with their own sales and marketing people who spend the bulk of their time with customers,” Mr. Wright said. “Listening to customers is the most important thing any company should do in order to be successful.”
