Formulators seeking reduced-sugar cookies that are also acceptable to consumers may consider inulin to replace some of the sucrose, but erythritol isn’t a valid option, suggests new research from Spain.
Arla Foods Ingredients claims that big savings can be made by using egg replacers in cakes and pastries, but if substitution is so beneficial why isn’t everyone doing it? BakeryandSnacks.com investigates.
European ingredients hulk, Tate & Lyle, is investing heavily in its egg replacement solutions for the bakery sector, provoked by soaring customer demands amid price hikes and supply constraints.
Replacing some flour content with resistant starch (RS) in short-dough biscuits is a good way of balancing out the detrimental effects of fat replacement on texture, according to a study.
UK-based Ingredients firm Muntons has scooped an award for its malt flour and extracts blend that it has said can replace cocoa powder in baked goods by 50% while preserving flavour and colour.
Prune puree can replace as much as 30 per cent of the fat by weight in chocolate cupcakes, and could be used to reduce saturated fat levels in baked goods, according to an upcoming presentation by US researchers.
The majority shareholder in Danish vegetable oil firm Aarhus United
could soon place its considerable stake on the market, citing a
potential difference in long-term investment interests.
