Kiwi Paste For Baked Goods To Be Presented At IFT
July 09, 2013 - News
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ST. LOUIS—Stratum Nutrition will present findings focused on fat replacement and freshness extension from application studies utilizing the clean label ingredient ApuraGreen™ kiwifruit paste at the IFT 2013 Expo in Chicago.

ApuraGreen is a whole-fruit kiwi paste for baked goods like bread, cookies, muffins, cakes and other pastries. Its composition provides the functional humectancy that allows for softer, fresher products with an extended shelf-life, clean label and sugar or fat reduction. The fruit paste enables food formulators to reduce fat, sugar, and/or calories in a recipe. The benefits of the kiwi paste ingredient in baking applications will be presented by Ibrahim Abou-Nemeh, food applications expert, in, "ApuraGreen- a Novel Kiwifruit Paste Ingredient for Fat Replacement and Freshness Extension of Bakery Products." The presentation is part of the New Ingredient Technologies Sessions and will be held on Tuesday, July 16, at 1:15 p.m.

The kiwi paste is a single, natural ingredient that's non-GMO, gluten-free and GRAS with no artificial preservatives or additives making it a clean label ingredient. This healthy ingredient comes from the New Zealand kiwifruit which has naturally high levels of vitamin C, vitamin K and dietary fiber. It can be used to replace sugar, eggs, dairy products, butter, cooking oils and casein-derived products in baking, as well as replace high levels of fat. Additional applications include nutrition bars, juice products, dairy, beverage, fruit fillings and leathers, frozen foods, meat, sauces, gravies and soups.

For a look back at clean label ingredients at the IFT 2012 Expo visit the Image Gallery: IFT—Clean Label Ingredients.

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