The Fat Reduction Factsheet is the latest in a series of expert guidance factsheets published by the University’s Food Innovation Centre to help producers become more sustainable and create healthier treats.
CSM has developed and filed a patent for a method to slash fat content in doughnuts by a minimum of 40% and end products are preferred by consumers, it says.
Three main methods to determine fat levels in bakery show up conflicting results in the same commercial samples, say researchers who warn that measurement and labelling of fat may be inconsistent between countries as a result.
An enzyme based margarine, butter and oil alternative for bakery goods can reduce the level of saturated and total fat in bread by up to 70 per cent, according to ingredients supplier Puratos.
United Biscuits (UB) has announced a 50 per cent saturated fat reduction across its McVitie’s range, which it says responds to both consumer and government agency demands for healthier products.
Avebe has announced two new applications in its Etenia range of potato starches, including as a means to reduce fat content in cakes by up to 30 per cent.
Ulrick & Short's fat replacers Delyte 5 and Delyte 6 have
helped a UK family fun successfully reduce the fat content of its
products by up to 40 per cent.
Tate & Lyle is launching two new additions to its Merigel line
of starches which enable snack products to be oven-baked instead of
fried, thus reducing fat content without compromising taste or
texture.
A redesigned automatic milk standardiser allows processors to
continually monitor fatcontent and eliminates the need for skilled
technical support, the manufacturers claim.