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.
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.
