Butter replacement launched for low fat baking
breads and pastries cuts the fat content of the product by up
to ninety-seven per cent, the manufacturers claim.
Adrian Short, co-founder of the UK-based company Ulrick & Short, told BakeryAndSnacks.com that the ingredient was developed for bakery manufacturers eager to break into the low-fat and 'healthy' market. In response to this demand, the company created Delyte6, a powdered tapioca starch that is then mixed with water and used to replace butter in bakery products. With changing any recipe, the mix can be used to replace up to 50 per cent of the fats, but if the manufacturer is willing to reformulate this percentage can be increased to 97 per cent, Short said. The timing of the release is very apt, as Leatherhead foods last year said UK consumers spent the most on "low and light" foods per capita, spending $164 (€122) per person on these foods, compared to American spending of $125 (€93), and $115 (€86) in Australia. The overall market for these products in the US, the UK, Germany, Italy, France, Spain and Australia was worth a total of $66bn (€49bn) last year. What's more, the ingredient also presents welcome financial advantages for manufacturers, Short said. The company claims that because Delyte6 is a clean label ingredient, bakers using the product do not legally have to signify its presence on the list of ingredients. "This creates a 'win-win situation for all concerned," Short said. Using this ingredient will also slash the commodity bill at a time when butter prices are rocketing, he added. Ulrick & Short, a clean label ingredient firm, said that Delyte 6 will be launched primarily in the UK and Ireland later this year. Like Ulrich & Short, many ingredients firms in Europe have created similar "healthy alternatives" for bakery products, in the aim of targeting health-conscious consumers. In September last year, DSM launched a 'Let's Cake Together' package comprising three ingredients - CakeZyme, Etenia and Delite - to enable manufacturer to reduce egg and fat content of cakes, while extending shelf-life and creating a better nutritional profile. In the same month Cognis launched a new whipping agent made from lauric acid, aimed specifically at the low-calorie savoury bakery market.
