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Energy-Providing Compounds for Baked GoodsEnergy-Providing Compounds for Baked Goods

December 19, 2011

1 Min Read
Energy-Providing Compounds for Baked Goods

WÄDENSWIL, SwitzerlandA range of energy-providing functional ingredients for bakery products, from Frutarom, use bake-stable compounds from fruits or vegetables for a well-balanced snack food. Bakery products using the companys nutritious bake-stable compounds provide well-balanced carbohydrates and natural functional ingredients for easy-grab convenience.

The bakery compounds contain herbal extracts which enhance both physical and mental performance. The extracts from the company's natural energy range can be chosen and combined to meet the most tailored energy requirements.

Amongst them are the green yerba maté extract Finomate®, which supports the body with energy due to its caffeine content. Neuravena® is extracted from wild green oats and may promote mental performance, alertness, as well as stress coping and learning abilities. The purslane herb extract Portusana may help maintain healthy blood sugar metabolism and can even offer support in weight management. As a powerful adaptogen, schisandra may increase energy levels and calm the nervous system.

Possible application suggestions for Fruatrom's bakery compounds may include summer vegetables with a certain content of schisandra, a superfruit composition with Portusana or an energizing tomato olive creation using Finomate. In addition to bakery applications, Frutaroms natural energy extracts can be used for the most diverse types of energy-boosting beverages, dairy and confectionery.

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