DuPont Launches Bakery Snacks Range Which Promises “Longer-Lasting Fullness”

27 Mar 2015 --- DuPont Nutrition & Health is opening up opportunities in the bakery sector with concepts designed to keep consumers fuller for longer and to help them reduce their calorie intake overall.

Speaking to NutritionInsight, the company’s marketing specialist for EMEA, Peter Eskild-Jenson, said: “DuPont Nutrition & Health believes that healthy weight management is one of the key global trends in 2015.”

To address this trend, the company has unveiled five new concept ideas, each enriched with Litesse polydextrose dietary fiber and SUPRO soy protein, to target weight-conscious consumers who want to put hunger on hold.

“Industrial bakers have good reason to be optimistic about the consumer shift away from strict diet regimes,” said Jan Charles Hansen, principal bakery application specialist, DuPont Nutrition & Health in Braband, Denmark. “With the right recipe, bakery snacks can be an obvious choice for consumers who want to manage their weight through their everyday lifestyle.”

Eskild-Jenson told NutritionInsight that research by the company revealed that consumers have a desire for as much fiber and protein as possible (79% and 75% respectively), while limited sugar and fats/ oils in their diets.

“We see results in Europe, Middle East & Africa as more products are launched with satiety-related claims – high protein and high/added fiber – targeting weight-conscious consumers who want to put hunger on hold,” he explained.

Among the opportunities is an original concept for a baked nutrition bar. Simple to produce on existing bakery equipment, the tray-baked cereal bar is rich in Litesse and SUPRO NUGGETS, a crispy combination of soy protein, barley, rice and oats that contains 60% vegetable protein and complements the cereal taste and texture.

The bars qualify for EU-approved high protein and fiber claims and also contain Fructofin fructose, which supports long-term blood sugar stability.

In addition to the baked nutrition bars, DuPont has developed inspirational concepts for filling breakfast biscuits, sweet muffins, wholemeal bread and soft white bread buns.

“Our bakery concepts are appealing, convenient snacks with a healthy glow,” said Jan Charles Hansen.

Eskild-Jenson told NutritionInsight that high-protein foods in particular have benefited from their link with weight management. “According to a consumer study in the UK, 63% agree that protein helps them feel fuller for longer and 54% agree that high-protein foods can help them manage weight. On top of that, scientific studies suggest that sustained protein intake increases satiety compared to diets with lower protein content. The evidence also suggests that high protein meals lead to a reduced subsequent energy intake.”

He also noted that the high protein craze is expected to move into snack bars, cheese and beyond. “We can see impressive growth in number of products launched with a high protein claim: 16% in 2009 to 27% in 2013,” he said. “There’s an increased focus and awareness of the protein attributes, not just from body builders and enlightened actives, but gaining interest from wider groups of consumers and that’s where bakers can use fiber and protein combinations to target the healthy living trend and give consumers a benefit they can feel.”

DuPont has participated in many of the clinical studies that have documented the satiating capability of polydextrose and soy protein. Mechanisms are believed to include the slower release of energy in the blood stream and the stimulation of gut hormones, which send a signal to the appetite control center in the brain.

“The overall conclusion from these studies is that foods enriched with Litesse polydextrose dietary fiber and SUPRO soy protein result in a statistically significant reduction in the calories consumed later in the day,” said Michael Bond, health platform leader, DuPont Nutrition & Health in Reigate, United Kingdom.

By Sonya Hook