{"id":1594,"date":"2019-07-16T14:24:14","date_gmt":"2019-07-16T18:24:14","guid":{"rendered":"https:\/\/maltproducts.com\/?p=1594"},"modified":"2020-12-30T17:21:34","modified_gmt":"2020-12-30T17:21:34","slug":"mpc-sees-demand-grow-for-non-gmo-natural-ingredients-in-snacks-confectionery-beverages","status":"publish","type":"post","link":"https:\/\/maltproducts.com\/maltproducts\/2019\/07\/16\/mpc-sees-demand-grow-for-non-gmo-natural-ingredients-in-snacks-confectionery-beverages\/","title":{"rendered":"MPC Sees Demand Grow for Non-GMO, Natural Ingredients in Snacks, Confectionery & Beverages"},"content":{"rendered":"\n

Published on <\/em><\/strong>bakeryandsnacks.com<\/em><\/strong><\/a> and <\/em><\/strong>beveragedaily.com<\/em><\/strong><\/a>; authored by Jenny Eagle.<\/em><\/strong><\/p>\n\n\n\n

Malt Products Corporation (MPC), which manufactures malted barley extract and sweeteners, has seen increasing demand for non-GMO and natural, nutritious ingredients.<\/strong><\/p>\n\n\n\n

In response to this, the company has invested over $15m ($16.96m) in a drying plant, with a vacuum belt dryer designed and built by drying technology expert Bucher Unipektin.<\/p>\n\n\n\n

Cereals industry<\/strong>
MPC has grown from a regional supplier of malts to an international company offering a full line of natural sweeteners for the bakery. snack foods. cereals. confectionary and beverage industries.<\/p>\n\n\n\n

The dryer is the culmination of a five-year, $50m ($56.56m) investment beginning in 2015 with the expansion of its brew house, Meura mash-filter, expanded laboratory, R&D and customer application capabilities.<\/p>\n\n\n\n

“The drying plant will continue our commitment to supply natural sweeteners. which are minimally processed and environmentally sustainable,”<\/em> said Amy Targan, president, MPC.<\/p>\n\n\n\n

MPC chose the vacuum belt dryer over a spray dryer because of its ability to produce free-flowing particulates of viscous sugar syrups, as well as retain flavor, aroma and color.<\/p>\n\n\n\n

The 58-foot-long machine has completed installation and validation. and is installed at the company’s Dayton. Ohio. US. manufacturing facility.<\/p>\n\n\n\n

Essential amino acids<\/strong>
Vacuum belt dryers operate by reducing the pressure in the chamber and moisture is evaporated from the product at lower temperatures. This eliminates oxidation and prevents damage to the syrup.<\/p>\n\n\n\n

Important to the drying of malted barley extract vacuum belt drying uses a gentler process that protects unique-to-product characteristics not found in other sweeteners, including antioxidants, essential amino acids, minerals and vitamins.<\/p>\n\n\n\n

Vacuum belt drying also helps avoid burnt notes or other off-flavors and aromas typical with spray drying, and better controls the maillard reaction for a more consistent final product color.<\/p>\n\n\n\n

Vacuum belt drying produces a powder that is highly soluble in cold liquids, making it preferable for malt beverages.<\/p>\n\n\n\n

The enhanced technology will allow MPC to manufacture products such as honey, agave and molasses that are difficult or impossible to dry on a spray dryer without additives.<\/p>\n\n\n\n

Targan noted there has been a growing and renewed interest in MPC’s malted barley extract because of its unique flavor profile and recognition of its health-related benefits in the field of probiotics, plant-derived proteins, sports recovery and antioxidants.<\/p>\n\n\n\n

MPC’s malted barley extract is a multi-functional ingredient that acts as a natural humectant (moisture absorber), and enhances browning. fermentation, body and viscosity.<\/p>\n","protected":false},"excerpt":{"rendered":"

Published on bakeryandsnacks.com and beveragedaily.com; authored by Jenny Eagle. 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