WILD Creates Natural Binding System for Cereal Bars
Using WILD's natural cereal binding system means that manufacturers no longer need many common additives and ingredients such as emulsifiers, fats, citric acid or sorbitol as a humectant.
12 Nov 2010 --- The cereal-bar market is growing throughout Europe. According to Innova Market Insights, current market data shows that there were a total of 1,711 new product launches across the globe in this segment in 2009. This represents a 32% increase over the previous year, when 1,300 were launched. The growth potential and the healthy image of the products are a good reason for baked-good manufacturers to include these foods in their portfolio.
Until now, manufacturers had to use several additives when making cereal bars, and these commonly appeared on the label as E-numbers. However, consumers are now increasingly skeptical about E-numbers. This prompted WILD to work with a variety of juice concentrates in order to generate a basis for an innovative binder for cereals and dried fruit, enabling the finished product to have a "clean" label. This approach helps cereal-bar manufacturers to win over more consumers in the health-conscious sector, a group that reads product labels carefully.
Using WILD's natural cereal binding system means that manufacturers no longer need many common additives and ingredients such as emulsifiers, fats, citric acid or sorbitol as a humectant. WILD's all natural binding system also completely satisfies the sensory demands that people want cereal bars to fulfill. The finished products are both crispy and moist, but not sticky. The high Brix value and low pH-value of the binding system mean the bars do not need added preservatives. They have a shelf life of nine to twelve months.
Simple handling that facilitates processes for the manufacturer Depending on the specification, WILD can offer manufacturers of baked goods complete formulations that feature not only this cereal binding system but also WILD's natural flavorings, colorings and / or fruit powder. The use of the company's binding system streamlines the production process for making cereal bars, since manufacturers need to use only this binding system which is added to the blend of cereals and/or dry fruit. This not only allows manufacturers to meet the consumer¹s wish for a product that has no E-numbers on the label, it also dramatically decreases the list of ingredients in the finished product.
