https://www.futurefoodsystems.com.au/wp-content/uploads/2020/04/shutterstock_664883734-1200x800.jpg

Malt and oat extracts are right on trend

They’re clean-label, minimally processed, 100 per cent plant-based and packed with functional and nutritional benefits: natural malt and oat extracts are useful, versatile, on-trend ingredients, according to US-based Malt Products Corporation (MPC), which produces barley, oat and rice extracts as well as tapioca syrup, invert syrup and molasses.

The difference between a syrup and an extract is that in the latter, minimal processing results in an unrefined product that retains its fibre and nutrients. The nutritional benefits of malt extract, including vitamin B, minerals (magnesium, manganese, selenium) and dietary silicon, linked to bone health, are already well known in Europe, and are gaining traction in other markets. Oat extract, while pricier, is also in high demand.

So confident is MPC that its products are on trend, the company completed a US$50m renovation of its Dayton, Ohio facility in 2019, doubling its footprint to 114,000 square feet and modernising its grain extract processing site.

The facility’s new, efficient vacuum-belt dryer processes malted barley extracts into dried ‘cakes’ that can be milled for use in food and beverage production.

Read the full article here.

Source: Clean label, minimally processed and packing a myriad of functional and nutritional benefits: Malt and oat extracts are bang on trend I Bakery and Snacks (William Reed Publishing)