Stratum introduces whole-fruit clean label fat substitute for baked goods

By Oliver Nieburg

- Last updated on GMT

Related tags: Baked goods, Nutrition, Cooking, Butter

Speciality ingredients firm Stratum Nutrition has launched a kiwifruit pectin paste it says can replace up to 90% of fats in baked goods and other foods.

The company, a subsidiary of Novus International, said its ApuraGreen fat replacement ingredient can enhance moisture retention and extend shelf-life in low-fat products that are particularly susceptible to faster expiration.

It said the whole-fruit paste had applications in baked goods, including bread, cookies, muffins, cakes and pastries.

Stratum Nutrition will supply the paste to the US, Canadian and European market through a partnership with New Zealand-based Anagenix, the company that manufactures the ingredient.

Fat replacement

The company said the paste was gluten and GMO-free and could be used to replace butter, eggs dairy products, cooking oils and casein-derived products.

It added that the paste contained no artificial additives or preservatives and contained vitamins C and K, which would allow bakery manufacturers to offer bakery products with reduced sugar, fat and calories.

It said the ingredient would work well when used in conjunction with gums and starches and could act as a natural stabilizer and texturizer that could mimic the volume and moisture of fats and emulsifiers in bakery goods.

ApuraGreen can also be used in nutrition bars, gravies and soups. The company said the paste also has applications in dairy, beverage and frozen foods.

Related topics: Gluten-free & Allergens, Ingredients

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