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Can you believe that bread is older than metal? Our earliest ancestors have been baking and eating bread since the Neolithic age. Historical records indicate evidence of primitive grinding stones, possibly used by humans to process grains and make flatbread.

While bread comes in various shapes and sizes, a common element is the leavening process. Nobody knows when or who discovered the method. The earliest records are from the ancient Egyptians. Some theories connect the rise of bread making in tandem with alcohol brewing. But without enough evidence, that’s what they remain: theories.

Before the invention of commercial yeast, all leavened bread contained naturally occurring yeast. For the unversed, it means bread always had a slower rise. Therefore, all bread was always sourdough. A quick trip around different kitchens in the world is a testament to this.

The Ethiopians use wild yeast to make injera. People in Ghana and Nigeria make ogi through fermentation. Sourdough was a household practice in Germany until brewer’s yeast became popular. The world has sourdough recipes from France that date back to the 17th century. The recipes detail using a starter that was fed and raised thrice before being added to the dough. Unsurprisingly, the French have always been particular about high-quality, tasty bread. A baker’s life isn’t supposed to be easy, after all.

The beauty of sourdough bread is in the time and patience it takes. The magic happens at its own pace. But as we all know, it is well worth it. The breadmaking industry did not feel the same way.

Sourdough faded into oblivion with the introduction of commercial yeasts. Commercial yeasts make production faster, more efficient, and less labor-intensive. Baking sourdough was no longer sustainable. Bakers turned their attention to the baguette, a faster-rising bread.

But we seem to have come full circle today. Thanks to television baking and Instagram, sourdough has reclaimed its moment in the spotlight. We’ve seen a love for sourdough rekindled or brand-new obsessions.

OFI recently launched 100% segregated organic cocoa powder.  The deZaan Master 01 (011DQ) cocoa powder is farmed, sourced, and processed through a fully segregated supply chain to ensure its organic credentials.

The cocoa powder can be used in various applications, including dairy, confectionery, and baked foods.

According to their website, “this expertly crafted cocoa powder has a vibrant brown color, a wonderfully fine texture, and a rich chocolate taste.  This is the pinnacle of organic cocoa powder.  It’s also supported by the availability of full traceability and organic certifications.”

Recently Kerry surveyed 8,790 consumers across 16 countries on six continents to learn more about their snacking behaviors and preferences.  They investigated how customers responded to cheese-flavored savory snacks and researched new product development.  As a result, Kerry has flagged the potential for food manufacturers to connect with consumers on an emotional level.

Foodingredientsfirst.com recently sat down with representatives from Kerry to learn more.

According to the article, Kerry found that consumers have a deeply positive perception of cheese flavors in savory snacks, with 62% stating that cheese flavors make savory snacks more exciting.

Cheese-flavored snacks outpaced the savory snack category in new product launches, demonstrating the further potential for innovation.

While 77% of consumers globally said that taste is the number one reason they love cheese, preferences vary across different markets and geographies.

Cheddar, mozzarella, and parmesan are popular among respondents in North America and Europe.

The article stated, “The research also explored top flavors based on snack-type, with cheddar reigning supreme worldwide and cited as the most appealing cheese profile across potato chips, popcorn, and cheese puff concepts.”

Regarding the research, Soumya Nair, global consumer research and insights director, told Foodingredientsfirst.com: “Cheese is a truly cultural experience, shaped by different geographies, generations of rich culinary history, local ingredients, and traditions.”

Although many consumers love classic, single-cheese flavors in savory snacks, there is plenty of scope for mixing things up. A significant percentage – 50% – tell us that creative additions such as herbs, spices, and chili are variants they look for,” Nair explained.

Skidmore handles many Kerry ingredients.  Contact your sales representative to identify the ingredients that are ideal for your next innovation.  See the full article here.

Grain Processing Corporation (GPC) has introduced Fybrin™ RS, a corn-based resistant starch, low on calories that can be used in formulations to achieve high fiber claims.

According to the GPC website, “High fiber, low profile, FYBRIN™ RS is a tool to assist formulators in reducing calories. For example, replacing 20% flour with FYBRIN™ RS can significantly reduce calories in baked goods and other food products.”

In an interview for a recent article from Foodingredientsfirst.com, Kelly Belknap, business development manager for GPC, stated “Our company is very focused on fiber and growing into that area, just with the many health benefits of fiber, anything from gut health to calorie reduction. Fiber covers many of those health points.”

She continued, “There’s just an overall increased recognition between the role that fiber plays in overall health, from anything from satiety to weight management to immunity. With COVID-19 we’ve all been researching how to boost our immune systems.”

Fybrin RS can be applied in pasta, tortillas, pizzas, and even beverages.

Fybrin™ RS is:

• Gluten-Free
• Non-GMO available
• Non-allergenic, produced from corn
• Low water-holding capacity
• Minimal flavor

Skidmore Sales proudly handles a wide variety of GPC products.  Contact your sales representative to identify the ideal ingredient for your next innovation!

When you succeed, we succeed!!!   We are committed to having the resources and staff in place to provide the services you need to grow your business.  For that reason, we are excited to welcome several new team members!  Let us introduce you to:

Aaron Zellner, Inside Sales Representative

Avery Smith, Inside Sales Representative

Mike Finfrock, Regional Sales Representative

Sarah Wood, PhD., Regional Sales Representative

Jessica Allen, Chief Information Officer

OK, we’re not the late, great Frank Sinatra or even the Blues Brothers, but we are humming with excitement as IFT returns, live and in person, to Chicago’s McCormick Place!

Food industry professionals from all over the globe will attend the 2022 IFT First Annual Meeting and Food Expo, July 10-13, 2022. The show promises more than 1,300 exhibitors, over 100 sessions and conversations with industry professionals, and more than 20,000 of our peers convening in the Windy City to learn, celebrate, and connect. As “the industry’s largest collection of food ingredients, food safety & quality, technology, equipment, processing, and packaging suppliers,” you can be among the first to learn and see the future of food.

IFT FIRST promises you can “Fuel your passion for the science and the business of food through IFT FIRST’s thought-provoking scientific, business, featured sessions, multi-session conversations, full on-demand library, 500+ research posters.”

Due to the pandemic, IFT hosted the event virtual-only in 2020 and 2021. Like everyone else, we have missed it! The employees of Skidmore Enterprises are excited to connect with you and experience all IFT FIRST has to offer! We will have representatives from all our companies at the show. Contact your Essex Food Ingredients, Processor’s Choice, Skidmore Sales, H&W Ingredients, and Dayton Foods representatives to catch up in Chicago and look for us on the show floor.

While this year’s event will be in-person, IFT offers a hybrid, online-only option for those who cannot attend. Use this link to learn more.

Woodland Foods has introduced three new ingredients to their expansive product catalog:

• Dried Guava Slices – packed with nutrients and a sweet and tart tropical flavor, perfect as a topping or snack.
• Mesquite Bean Powder – rich in dietary fiber and protein, this sweet and slightly nutty flavor can be used in a variety of applications.
• Organic Apple Cider Vinegar Powder – a convenient way to store and use the sweet and tangy flavor of this fruity vinegar.  Ideal for salad dressings, marinades, chutneys, and preserves.

Skidmore Sales offers hundreds of ingredients from Woodland Foods.  Contact your sales representative to learn more about these new ingredients.

As the snack bar industry expands, bar makers are using savory ingredients that satisfy many of today’s diet preferences. “Over the next 12 months, we expect to see the significantly greater buzz around savory snack bars, with projected interest in the space growing by nearly 250%, albeit from a low base,” says Ranjana Sundaresan, a lead research analyst at Spoonshot.

According to Food Technology Magazine, savory bars offer something for everyone. They satisfy a wide range of consumer preferences: specific lifestyles and diets—such as keto, paleo, gluten-free, plant-based, or low-sugar—or cravings for new and innovative flavors. They’re also aiming to balance post-pandemic demands for healthier options and those centered on indulgence.

“There’s definitely a plant-forward outlook to savory bar launches given the growing interest in this space, driven by health and sustainability concerns,” says Sundaresan, who cites Spoonshot research that consumer interest in plant-based food and drink has grown by over 600% since 2016.”

Savory ingredients can widen the range of snack bar flavors. There is also the potential that snack bars can become genuine meal replacements. Vegetables like sun-dried tomatoes work well in the savory space. According to Traina Foods, “Pizza flavors are always popular, and our sun-dried tomato products pack intense flavor complementing delicious mini-meal replacements.” Traina Foods provides a wide array of sun-dried tomato products ready to serve as an ingredient in savory bar lines. They offer diced, double diced, finely diced, julienned, and powders in conventional, organic, and salted varieties of sun-dried tomatoes.

Key Features and Benefits of Sun-Dried Tomatoes as a savory ingredient:

• Fits many diet types
• Low sugar
• Add gourmet appeal and great color
• High in umami—a flavor profile savored by influential huge baby boomer and millennial markets
• Packed with vitamins C, A, B1, E, K, and lycopene

SustainableH&W Ingredients, a subsidiary of Skidmore Sales, proudly represents Traina ingredients. To learn more about these products, contact your sales representative.

Ten years of development and domestication have led to Ingredion’s new, next-gen version of tapioca starch.

In a new e-book, Ingredion explains that “a decade ago, the scientists of Ingredion took a hard look at tapioca and saw the truth: it’s a nearly perfect starch for the current consumer marketplace.”  It is perfect because tapioca is not sourced from grain, dairy, or nuts, and among other things, it is low in fat and sodium and is cholesterol-free.  Tapioca provides a creamy, full mouthfeel that is similar to full-fat dairy.

Despite the benefits, many manufacturers were not using tapioca at the time.  Ingredion listed many reasons why this could be.  First, it was too expensive.  Another reason was that manufacturers had doubts about the supply chain.  They didn’t want to risk using a formulation that included tapioca if that meant not being able to fill orders.

Scientists at Ingredion spent the next decade developing their next-gen tapioca to answer these concerns.  They have released a new e-book that looks at what’s new and improved and provides six detailed reasons for using Ingredion’s tapioca:

• Premium sensory experience
• Preferred labeling
• Cost competitive
• More nature, less process
• Better for farmers and the environment
• Secure global supply

See what Ingredion has to say about these reasons.  Download the e-book from Ingredion’s site, and contact your Skidmore representative to learn more about the hundreds of Ingredion ingredients Skidmore handles.

According to data from SPINS, the Plant-based Foods Association, and Good Foods Institute, plant-based food sales grew in 2021 by more than 6% over 2020 to $7.4 billion. That probably doesn’t surprise you. What you may find surprising is that the growth rate is three times greater than any other food in the grocery store at 1.8%.

According to Fooddive.com, Plant-based unit sales increased by 3.8% in 2021, while total food unit sales dropped 3.4%.

The article indicated that “plant-based dairy once again saw impressive growth across the board, with dollar sales of $2.6 billion in 2021. While its 4% growth in 2021 is much lower than the 20% increase in dollar sales tallied a year earlier, it’s big for the sector.”

Plant-based eggs saw the most significant growth, with sales up 42%. Household penetration of the category is slight — just 1.4% — but unit sales have increased 14-fold in a year, from 600,000 in 2020 to more than 8 million in 2021.

The plant-based meat category got a lot more crowded in 2021. New plant-based chicken products from various manufacturers hit store shelves and restaurant menus nationwide. And new plant-based meat offerings, ranging from private label to smaller brands, also came to stores.

Plant-based foods are more than just a trend. Manufacturers answer consumer demand by focusing on new product development incorporating these sought-after ingredients. Skidmore Sales works with the top ingredient manufacturers and offers a wide array of plant-based ingredients ideal for your next innovation. Our technical sales team is eager to help! We are happy to assist in identifying the ingredients you need to stay competitive in the plant-based categories. Contact us to get started!