Hochdorf hopes to tempt children with low-fat bakery

The company has trialled Lupidor in cakes and madeleines, achieving an 87 per cent fat reduction, which brings the fat content down to less than 0.5 per cent and allows them to be labelled as fat-free according to EU regulations.

Hochdorf Nutrifood’s area sales manager Michael Wey told BakeryandSnacks.com that ensuring the finished product tastes as close as possible to the full-fat version is the company’s primary concern, and vital if children are going to be convinced to eat a healthier product.

Wey said: “Many parents give these kinds of products to their children. People are concerned that children get a low fat product and that it still tastes good. We have worked really strongly on this. The product needs to be very close to the original taste and texture. If it doesn’t taste good people won’t buy it, so it is very important to sell on taste first and then health.”​

Lactose and gluten-free​

Although, like all proteins, lupin is a recognised allergen, Hochdorf has also highlighted Lupidor’s potential for lactose and gluten-free applications. The product has already been used as a milk substitute in chocolate.

“If it tastes good then children will not feel that they are missing out,”​ said Wey.

The ingredient also has a distinct yellow colour, which the company says could be an advantage in bakery products, by giving them a golden appearance without needing to add colouring agents.

Wey said that the company initially used Lupidor to produce low-fat croissants but found that this was too much of a niche market.

“We found that there was more interest in reducing fat in sweet products which can be used for weight management and especially for overweight children,”​ he said. “…Our main goal is not to sell the powder, but to see how and why the customer wants to use it and to work on application services.”​

According to the International Obesity Taskforce, the number of obese children in Europe is rising, with as many as one in four affected in some areas.

Developing new applications​

At HiE in Paris earlier this month, Hochdorf’s managing director Vincent Lebet told BakeryandSnacks.com: “Realistically, introducing Lupidor into a product takes about one year, but it can take two to three to do the tests necessary for developing new applications.”​

At present Hochdorf is concentrating on marketing Lupidor in central Europe, although it is being offered for sale globally.

The company sources approximately 90 per cent of its lupin seeds from Australia, where the seeds have traditionally been used for animal feed.