Attendees interested in new ingredients had their fair share of samples to eat, exhibit space to walk and suppliers to talk innovation with at the 2007 International Baking Industry Exposition.

When my editor, Dan Malovany, suggested that we split up our coverage of the 2007 Inter-national Baking Industry Exposition in Orlando, I was more than happy to take the ingredient beat. It was my brother who built a solar-powered robot for his high school science fair. Meanwhile, as a fifth grader, I grew cherry tomato plants in different types of water to see which one worked best. In other words, although innovations in conveyors, ovens, extruders and dividers are interesting, I remain fascinated by what goes into the products themselves, from dough conditioners, gums and enzymes to flavorings, flour and inclusions.

I braved IBIE in heels, thinking this might keep me moving. After all, there was lots to see at the show, and I had just a few short days to take it all in. Somehow, I managed to visit more than 40 exhibitors, many of which I reported on in our October issue. (For a recap, read “My 15 Minutes” online at www.SnackAndBakery.com .)

As I mentioned last month, the biggest occupational hazard involved in covering the ingredient segment of such a big bakery show is — you guessed it — eating. Samples were everywhere, and quite unavoidable, unless one were to rudely reject offerings of trans fat-free cookies and whole grain breads. So I went into the Orange County Convention Center each morning on an empty stomach ... and left with just the opposite.

One exhibitor to fill my tummy was Cargill, which broke its booth up into four stations, each illustrating a new product from its Cargill Texturizing Solutions division. An Emulzym functional bakery system that improves the quality of frozen products such as croissants was the focus of one area. Another touted Cargill’s ActiStar RT resistant tapioca starch, a virtually invisible ingredient that can replace flour at about 80% total dietary fiber in baked goods. Good eats at the booth included a no sugar-added lemon poppy seed muffin, a maple brown sugar breakfast cookie containing 8 g. of whole grain, and a gluten- and trans fat-free peanut butter cookie made with rice flour and a modified food starch — Cargill offers a similar formulation in chocolate chip.

Increasing quality while lowering costs is the goal of DSM’s new CakeZyme, which reduces egg content by 20% in baked goods while increasing viscosity for a higher cake volume. The company also featured its Etenia potato starch, which reduces fat by up to 30% while improving mouthfeel and taste, and Delite, an ingredient that originates from yeast and enhances buttery notes and moistness in baked goods. Cakes made with CakeZyme and cookies made with Delite — all baked by Kansas State University’s Bakery Science Club — were on hand at DSM’s booth.

Speaking of mouthfeel, I used to think I could walk and chew gum at the same time, but after just a few hours at IBIE, I began to question my multitasking abilities. I was out of my favorite flavor of Orbit, and my feet were killing me by the time I hit Gum Tech, which was promoting a new baking kit containing four gum samples. The company’s dairy, butter, CKX, CAX-0119 and EXP fat replacers improve the texture, mouthfeel, shelf life and pliability of baked goods without taking out the taste, all while removing half the fat for a reduced- or low-fat profile, according to Sarah Landon, the company’s R&D chef.

Over at Avatar’s booth, allergen- and soy lecithin-free products, as well as organic and trans fat-free offerings, were the subject.

“We offer over 100 release agents,” pointed out Gayle Lopez, vice president of sales and marketing. The specialty company also can formulate allergen-free alternatives, including trough and pan greases, to its other release agents should customers desire it.

Meanwhile, Aarhaus promoted its hydro vegetable oil, which reduces saturates from palm products in doughnut frying, for example. The oil can be used to replace soy shortenings in baking.

Fats and oils aside, the show offered many other worthy introductions aimed at lowering less desirable baked good contents. For example, Innophos (short for Innovative Phosphates), displayed its Cal-Rise sodium-free leavening.

Sodium-free also was the topic du jour at Clabber Girl, which featured its sodium-free baking powder — the first on the market, according to Eric Gloe, vice president of sales and marketing. No additional base is needed to use the baking powder, Gloe noted. So far, several major food companies have tested the product, and it’s now in the approval process, the company reported.

More good eats were available for the trying at other booths, including Blommer Chocolate Co., which produces 600 million lb. of its 250 products in four North American plants annually. The manufacturer showcased its new certified organic dark (60%) and milk chocolate, which it sources from the Dominican Republic and Peru and makes at its facility in Canada.

There was plenty to taste and see at Cereal Ingredients, where I was intrigued by a Hispanic pound cake containing Tutti Frutti candy bits. However, the company’s main introduction for the show was toppings, as illustrated by its new Shreds — a topical alternative to sprinkles for various decorative applications that’s available in four varieties: Blueberry, Toasted Coconut, 6-color Blend and White (unflavored). No sugar-added inclusions in Marshmallow, Cherry and Cinnamon flavors also were on display. A growing percentage of Cereal Ingredients’ products — which contain more fruit and have a 9-month shelf life to meet stricter regulations — are shipped globally, noted Jim Frick, director of new business development.

Fibers, flours and yeasts were other areas of interest at IBIE. For example, gluten-free, non-GMO, Kosher, stabilized rice bran provided food for thought at NutraCea. The manufacturer offered up the bakery applications – wheat and multigrain breads, rolls, cookies, tortillas — served by its nutritional, antioxidant-filled fiber with the nutty taste, which requires no masking. The fiber also can be used in snack bars and cereals, where added fiber is of benefit to the end consumer.

Pizza makers would have been wise to stop by Bay State Milling’s booth, where its Organic Essentials line of bread flours for thick, thin and deep-dish pizzas, as well as calzones, were shown.

Best known for its Fleischmann’s Yeast brand, AB/Mauri spent IBIE promoting four new dough improvers designed to reduce the gluten content of bakery products — a major concern for Americans suffering from celiac disease. (Turn to page 36 for more on this subject.) As for Fleishmann’s, a new Baker’s Select variety of the popular product offers a longer shelf life, while Bakery’s Best is a fresh yeast for frozen dough applications.

“Everyone thinks yeast is yeast, but that’s not true,” asserted Jennifer Condren, marketing manager.

Just as all yeasts aren’t created equal, neither are all baking shows. IBIE was a whopper on the ingredients side alone. Maybe next time Dan should eat his way through the convention center and let me play with the cool robots. If there’s one that massages your feet at the end of a long work day, I’m definitely interested. SF&WB