Portion size proves challenging for cake freshness: Novozymes

By Kacey Culliney

- Last updated on GMT

Related tags Better Enzyme Improve

Sugar tolerance is important in cake improvers, says Novozymes
Sugar tolerance is important in cake improvers, says Novozymes
Consumers want indulgent and premium on-the-go cakes, but reducing portions can prove technically challenging in terms of quality and freshness, says Novozymes.

The enzyme specialist has launched two new cake improvers under its OptiCake brand to cater to demands for improved moistness and freshness in the packaged cake sector.

“We have talked to cake manufacturers around the world and all of them, almost in a uniform voice, identify indulgence and convenience as a trend,”​ said Thomas Erik Nilsson, global launch manager for food at Novozymes.

Consumers are increasingly on the go, and the demand to be able to carry around smaller cake portions is stronger than ever, Nilsson told BakeryandSnacks.com.

“But it’s not always easy to take an indulgence product and turn it into a smaller portion. You often have to change the process and dimension. It may dry out faster and it’s more difficult to keep the good quality of the cake.”

Novozymes’ enzyme blends have shown a “robust performance​” in improving moisture, softness and texture across a range of different cakes, ingredients and flour-types, he said.

Rising shelf-life demands

There is also a big demand for improved shelf-life in packaged cakes, Nilsson said.

A 400-strong consumer survey across France and the UK indicated that the desire for cake freshness for 1-2 weeks after purchase was strong.

“You have the majority of consumers wanting soft, moist texture and freshness for 1-2 weeks after purchase. It’s a significant share,”​ the launch manager said.

“The demand has probably been there for a while and it will continue with urbanization and people having more and more money each week,”​ he added.

Sugar-tolerant, combined improver

Novozymes’ OptiCake Excel enzyme blend is a combination of a sugar-tolerant maltogenic amylase and a phospholipase. “Normally lots of amylases on the market are being inhibited by the high sugar content of cakes…You simply get the best solution by combining amylase and lipase,”​ Nilsson said.

Its  OptiCake Lift is a phospholilase that works to improve volume, crumb and structure.

Related topics Ingredients Cakes & Pastries

Related news

Show more

Related products

show more

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

GET GREEN FASTER: Low-CI Dextrose/Glucose Syrups

Content provided by Green Plains Inc. | 01-Mar-2024 | Data Sheet

Elevate your products with Green Plains’ premium, low carbon-intensity corn syrups. Drop-in replacements with an up to 40% lower carbon footprint than...

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Efficacy of OLESSENCE™ B Liquid Natural Flavouring

Content provided by Kemin Food Technologies | 26-Feb-2024 | Case Study

The main challenge with baked goods today is the prevention of oxidative rancidity with natural alternatives while maintaining the quality, freshness,...

Bun quality issues? Let us help

Bun quality issues? Let us help

Content provided by Corbion | 03-Jan-2024 | Insight Guide

Most bakeries occasionally struggle with bun quality, from low product volume to crust issues and grain/cell problems. The good news is that most bun quality...

Related suppliers

Follow us

Products

View more

Webinars