Portion size proves challenging for cake freshness: Novozymes

By Kacey Culliney

- Last updated on GMT

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

FIND YOUR PERFECT HARMONY

FIND YOUR PERFECT HARMONY

Tate & Lyle | 03-Oct-2017 | Technical / White Paper

Consumers want to eat less sugar and fewer calories – but that doesn’t mean they’re willing to sacrifice great taste, texture or appearance when selecting...

Controlling pH with encapsulated malic acid in cakes

Controlling pH with encapsulated malic acid in cakes

Information not available | 21-Sep-2017 | Technical / White Paper

A technical paper demonstrating the effectiveness of encapsulated malic acid when used to balance the pH of a cake batter.It determines the positive effects...

Related suppliers