Malt Products Corp. to Feature Enhanced OatRite Portfolio of Nutrient-Rich Sweeteners
Like MPC’s MaltRite™ malted barley extracts, OatRite™ is plant-derived, high in protein, minerals and antioxidants, and offers benefits for baked goods including browning, texture and shelf life
Malt Products Corporation (MPC), a manufacturer of malted barley extract and other natural, nutritious sweeteners, will showcase its recently enhanced and rebranded OatRite™ portfolio of liquid and dry oat extract sweeteners at the International Baking Industry Exposition (IBIE), September 8-11 in Las Vegas. As consumer desires for non-GMO, plant-based, and multi-functional ingredients continue to grow, MPC food technology experts will be available at Booth #6733 to discuss why oat extract has become an increasingly popular option for bars, cookies, bagels and other baked goods.
Pantry-friendly for today’s label-conscious consumers, Malt Products Corporation’s OatRite™ extracts are made from whole grain sprouted oats minimally processed in a state-of-the-art plant, producing a syrup with a mild sweetness and pleasant oat taste and aroma. Naturally high in protein, minerals, soluble fiber and antioxidants, the non-GMO extracts offer not only nutritive benefits but many functional assets including browning (maillard reaction), crystal control for frozen products, improved texture and extended shelf life. These characteristics make them ideally suited for cereal and granola, breakfast bars, pancakes, cookies and a wide variety of baked goods.
According to the 2019 Bakery Products – Market Analysis, Trends and Forecasts report from Global Industry Analysts Inc., bakery products with clean labels and health and wellness are seeing robust growth, particularly among Millennials and health-conscious consumers.
Another reason for oat’s rise in the baking segment is a crossover effect from oatmilk’s steep growth curve. In 2018, oatmilk saw a year-over-year sales increase of nearly 50 percent, compared to almondmilk’s 11%. Here, using oat extract is an “addition by subtraction” that complements and enhances oatmilk by simplifying its label with a sweetener that, like oatmilk itself, enjoys a positive association with health-conscious consumers.
MaltRite™ malted barley extract and Sourdough bread
At IBIE, MPC also will feature a variety of products from its MaltRite™ portfolio of malted barley extracts. Recently, malted barley extract has become an increasingly attractive option for baked goods manufacturers when compared with standard sugars or artificial substitutes. Like oat extract, it is rich with antioxidants, contains proteins, essential amino acids, vitamins and minerals.
Malt extract also is highly pertinent to one of baking’s biggest trends: Sourdough bread. A favorite of artisan bread makers for its signature taste, sourdough is also considered among the healthiest breads. When MaltRite™ is used to make sourdough, it increases the availability of essential micronutrients, making the bread even more nutritious.
MaltRite also adds sweet, earthy notes providing complexity to this already flavorful bread. And as sourdough bread is made with fermented dough, malted barley extract aids the fermentation along with assuring a golden-brown crust.
MPC also supplies molasses, rice syrup, tapioca syrup, agave and honey. The company comes into IBIE having recently completed a five-year, $50 million investment, capped off by the completion of a $15 million vacuum belt dryer. Infrastructure upgrades also included a Meura mash-filter, an expanded laboratory, and elevated R&D and customer application capabilities.
“In the health-conscious consumer landscape where natural ingredients are taking priority, whole grains like oat and barley become appealing due to their scientifically supported influence on the gut microbiome, the latest trend in wellness,” said Amy Targan, President of MPC. “Derived from these whole grains, our sweeteners are not only good for the gut microbiome but offer additional functional benefits for the baking sector that we look forward to showcasing at IBIE.”