Good for You Crackers

14 Mar 2005 --- Rebalance System 50 Cracker Ingredients provide appropriate dough machining properties and contribute a light and crispy texture along with the presence of dietary fiber.

14/03/05 Tate & Lyle’s new “Rebalance System 50 Cracker Ingredients is claimed to offer manufacturers the solution for a new and unique, “Good For You” snack cracker”. “Consumers want a cracker that can satisfy hunger at any time of the day, as well as offer convenience, go-anywhere portability, and a diverse range of textures and flavors”, stated Lori Napier, Tate & Lyle R&D Specialist.

Tate & Lyle R&D has successfully developed a prototype of whole grain crackers with Rebalance System 50 Cracker Ingredients using traditional sheeted cracker technology.  Rebalance System 50 Cracker Ingredients provide appropriate dough machining properties and contribute a light and crispy texture along with the presence of dietary fiber. Additionally, Rebalance System 50 Cracker Ingredients enhance flavor in whole grain cracker formulas providing mild sweetness in the absence of nutritive sweeteners.

Rebalance System 50 Cracker Ingredients reduce the amount of glycemic carbohydrates, such as sugar, in traditional and whole grain cracker formulas with a neutral or buttery flavor. Rebalance System 50 Cracker Ingredients can be used in trans-fat-free cracker formulas while maintaining appropriate dough machinability and a crispy texture after baking.  The “Good For You” whole grain cracker prototype at Snaxpo 2005 features 3 grams of dietary fiber and 5 grams of protein per 30 gram serving, offering consumers a “Good Source of Fiber” with a moderate increase in protein when compared with the traditional crackers.

Related Articles

Food Ingredients News

Bright Yellow Breakthrough for Roha

27 Jun 2017 --- Food scientists at Roha have found another breakthrough to tackle the twin challenges of curcumin. The company has launched Natracol Bright Yellow - a water-dispersible curcumin liquid that imparts an intense bright yellow shade in confectionery applications.

Food Ingredients News

Kemin Expands Shelf Life Extension Portfolio

27 Jun 2017 --- Kemin Industries Food Technologies, specialists in helping manufacturers keep food and beverage products “fresher, safer, longer”, has recently carried out a study which shows how consumers make purchase decisions based on specific health factors or claims they equate with levels of sodium, sugar, and fat content.

Food Ingredients News

Buehler Builds First Industrial-Scale Insect Processing Plant in Europe

27 Jun 2017 --- Bühler Insect Technology will build its first industrial plant to process black solider flies for animal nutrition together with its partner Protix in the Netherlands.

 

Food Ingredients News

IFF Launches Tastepoint to Accelerate Growth in North America

27 Jun 2017 --- International Flavors & Fragrances Inc. have launched Tastepoint by IFF – a new company designed to service the dynamic middle-market customer in North America. Tastepoint by IFF represents the merger of David Michael & Co. and Ottens Flavors, two esteemed companies with long histories in the industry and reputations for outstanding service and products.

Food Ingredients News

Key Interview: EFFA President Says, “Flavor is Not Only Taste But a Comprehensive Experience”

26 Jun 2017 --- Last week, on 20 June, Brussels became the “Capital of Flavor.” Brussels Flavor Day was organized by EFFA (the European Flavor Association), together with AROMA (the Belgian Flavor Association) and IOFI (the International Organization of the Flavor Industry). The event was a great success with more than 100 participants. FoodIngredientsFirst caught up with Jean Robello, President of EFFA, who opened the event. 

More Articles