Create rich, buttery aroma

bakery products with Carabuta NH

Butter cookies, buttery caramel, bread and butter pudding and butter toffees, there are few things in life that tastes as good as butter. In a world where flavour is a big deciding factor for customers, using butter has become the gold standard in the baking and confectionary industry.

Fats are an important component of bakery and confectionary products. In bakery and confectionary, caramels and toffies, fats provide tenderness, texture, lubrication and most importantly, the indulgent flavour, mouthfeel and richness that consumers crave. In bakery the presence of water in butter also acts as a vaporous

Fats play a very important role during baking

leavening agent giving volume increase, which is essential for soft and desirable baked goods.

However, the challenge to reduce cost, source quality butter and consumer trends for lower saturated and cholesterol products and an increased vegan market, presents the opportunity for manufacturers to partly or fully substitute butter with high quality margarines. As the fat interact with other ingredients in the recipe to influence the texture and overall mouthfeel of a product, so choosing the right butter fat substitute is essential to bakery and confectionary products’ success in the market.

“Imagine a butter fat substitute that will make your bakery or confectionary product taste like the original butter version with no artificial butter flavour taste”

Imagine a butter fat substitute that will make your bakery or confectionary product taste like the original butter version with no artificial butter flavour taste. Bunge Loders Croklaan has recently introduced Carabuta NH, a palm-based fat that has

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<< appeal and extend shelf life.

BactoCease NV, a trusted ingredient that offers clear and transparent labelling, protects meat alternatives from microbial spoilage while offering a balanced flavour profile. A buffered vinegar solution made with natural ingredients, BactoCease NV is manufactured with naturally sourced ingredients and contains 100% bio-based carbon.

“Refrigerated products that are exposed to light oxidation decrease in shelf life and quality much quicker. Fat systems are a key component of great-tasting plant-based meat alternatives, yet the oxidation of fat and oil components in these products is a common challenge for brands. Delivering the texture and flavour consumers desire can be very difficult if a product is not properly protected from oxidation,” De Vadder explained. “Microbial spoilage can also be an issue, so preventing it, as well, is essential for delivering a safe product to the market.”

Kemin also offers in-house customer laboratory services (CLS) to help customerpartners get to market faster.

“The CLS team provides dedicated support throughout all phases of testing to understand the influences of all food ingredients on the stability of the final product,” said Anja Verbiest, CLS and quality assurance manager, Kemin Food Technologies– EMEA. “Whether formulating a new product or reformulating an existing one, our CLS team can reduce testing time and meet go-to-market goals.”

To find out more about the Kemin portfolio of shelf-life and food safety solutions for plant-based meat alternatives visit their website. •

Kemin – www.kemin.com

MILK FAT REPLACER FOR BAKED GOODS

• Fat category – Flavoured fat • Product description – Non- hygrogenated, non-lauric texturised fat with flavour precursors that develops authentic flavour similar to natural milk fat

• Value proposition – Cost-saving solution for baked good, milk fat replacer • Customer application – Cookies, biscuits, bread and toffee • Packaging – Standard 25kg carton and customisation available upon request.

butter flavour precursors added that are activated on heating. Carabuta NH acts as a milk fat replacer in various bakery goods such as bread, cookies, biscuit and crackers and in confectionary products like toffees and caramels.

The milk fat flavour precursors, creating creamy notes of butter during baking. The flavour compound is stable in the fat system and will only be released once the heat is induced, making it desirable in a bakery and confectionary manufacturing environment. Carabuta NH contributes a natural buttery aroma and strong flavour impact to the bakery and confectionary goods. It also lengthens flavour retention

Fats play a very important role during baking

for long shelf-life products. Carabuta NH can be used on its own or in conjunction with butter to achieve a cost-effective solution. Carabuta NH is suitable for large scale bakery and confectionary product manufacturers to small scale bakery and confectionary shops. •

Savannah Fine Chemicals – www.savannah.com

INGREDIENT INNOVATION

THAT’S VALUE DRIVEN

BASIC FOOD INGREDIENTS FOR EVERYDAY SOLUTIONS

We supply food manufacturers with quality ingredients and a wide range of additives to help create the taste, texture, performance and appearance you need for your food nutritional products. We represent leading global manufacturers & our specialists can provide you with unrivalled sales support bringing the highest quality products to market:

Bakery ingredients: flavour, texture and fortification - Beverage ingredients for innovation - Confectionary: healthier & tastier alternatives to enhance your brand - Culinary solutions for sauces, dressings and prepared meals that will innovate - Dairy & Desserts: texture & functionality - Flavour & fragrance creation - Health & Sports nutrition.