David Plank will present at the 2022 Milling & Baking Division Spring Technical Conference
The meeting will bring together persons in the fields of milling and baking to provide a forum for discussions, reviews and information sharing. Two days of programming has been carefully designed to inform participants of new technologies, the marketplace and how it’s changing, general market outlook, regulatory changes, advances in food safety, and much more!
Fiber Quantification in Baked Goods: Current methods and regulations
Dietary fiber fortification has become a growing trend in the Baked Goods food industry as consumers continue to value lower net carb, ketogenic friendly food products. However, the types of dietary fibers compatible with Baked Goods like RS4, RS2 resistant starches, inulin, polydextrose, and soluble corn fiber among others present unique challenges for accurate analytical measurement. Further, many Baked Goods manufacturers are not aware of how standard processing can affect the final quantification of non-digestible carbohydrates in their products and rely solely on database calculations from their formulations for determining their Nutrition Facts Label. This leaves them vulnerable to over-declaring dietary fiber, under-declaring calories and misrepresenting the unofficial net carbohydrates content of their products. This presentation will discuss the requirements for labeling under the new FDA regulations, resulting commercial advantages and potential pitfalls. Risk of class action lawsuit and competitor challenge for food manufacturers relying on calculated dietary fiber and not using official AOAC methods for analysis for determination of non-digestible carbohydrate content will be discussed and relevant case studies will also be presented.
Date: Thursday, 28 April 2022
Time: 08:45am - 09:30am CDT
|Megazyme’s K-RINTDF method was approved as a Type 1 Method by Codex Alimentarius and is also accredited as AOAC 2017.16, ICC Standard 185 and AACC 32-60.01. The K-RINTDF method becomes the recommended method for the measurement of total dietary fiber in all foods that may or may not contain resistant starch.|
|The Total Dietary Fiber Assay Kit for the analysis of Total, Soluble and Insoluble Dietary Fiber according to AOAC and AACC approved methods. |
|The Total Starch (AA/AMG) Assay Kit is used for the determination of total starch in cereal flours and food products. AOAC Method 996.11, AACC Method 76-13.01. |
|The Resistant Starch Assay Kit for the measurement and analysis of resistant starch in plant materials and starch samples. Official analysis methods: AOAC Method 2002.02, AACC Method 32-40.01, CODEX Type II Method.|
| K-SDAM ||The Starch Damage Test Kit is suitable for the determination of starch damage in wheat flour / cereal flours. The milling of wheat causes physical damage to a proportion of the starch granules of the flour. The level of starch damage directly affects water absorption and dough mixing properties of the flour and is thus of technological significance.|
| K-BGLU ||The Beta-Glucan test kit is suitable for the measurement and analysis of Beta Glucan (Mixed Linkage). For the measurement of 1,3:1,4-β-D-glucan in cereal grains, milling fractions, wort, beer and other food products. |
| K-AMYLSD ||The Amylase SD Method is a highly sensitive colourimetric method for the determination of α-amylase in sprout damaged wheat grain (also known as pre-harvest sprouting or weather damaged wheat grain) and “late maturity α-amylase” wheat grain. |