At IFT, Stratum to Present New Data on Kiwi Paste as a Clean-Label Fat Replacer for Baked Goods

July 15, 2013

Food applications specialist Dr. Ibrahim Abou-Nemeh will discuss the benefits of ApuraGreen in baking applications at IFT on Tuesday, July 16, at 1:15 P.M. in room S404.

Stratum Nutrition (St. Louis, MO) is promoting its ApuraGreen kiwi fruit paste as a fat replacer and freshness extender for baked goods such as bread, cookies, muffins, and cakes. At the IFT Annual Meeting & Food Expo taking place now in Chicago, the company will present new data from application studies on using the kiwi paste as a freshness extender and fat replacer.

The company says that ApuraGreen’s natural properties lend humectancy, enabling softer, fresher products, based on moisture, with an extended shelf life, sugar and/or fat reduction, and clean-label characteristics.

Derived from New Zealand kiwi fruit, ApuraGreen is also naturally high in vitamins C, and K, as well as dietary fiber. It can also be used to replace sugar, eggs, dairy products, butter, cooking oils, and casein-derived products in baking, says Stratum.

Food applications specialist Dr. Ibrahim Abou-Nemeh will discuss the benefits of ApuraGreen in baking applications during a presentation titled “Apura Green-a Novel Kiwifruit Paste Food Ingredient for Fat Replacement and Freshness Extension of Bakery Products.” This presentation is part of the New Ingredient Technologies Sessions at IFT and will take place on Tuesday, July 16, at 1:15 P.M. in room S404.