Transforming Treats with TAGs
Frank Möllering, Head of Research & Development at Nutriswiss, explains how Nutriswiss is revolutionising confectionery and bakery production with innovative, organic-quality structured triglycerides (TAGs)
Can you explain the key benefits of using customised structured triglycerides (TAGs) in confectionery and bakery applications?
With the development of customised structured triglycerides (TAGs) in organic quality we found a way to manufacture and supply natural fats whose functional properties can be adjusted for specific applications using gentle methods. TAGs can be used in numerous ways such as filling fats with optimum melting behaviour for bars, chocolates, and bakery products.
What inspired Nutriswiss to focus on organic-quality TAGs, and how does this align with the current market demand for cleaner, sustainable ingredients?
Palm fat has perfect technological properties for use in chocolate products. When replaced by other vegetable oils or fats, characteristics such as flavour, consistency and stability may all be adversely affected. This is why the Nutriswiss team creates customised recipes that optimise the final product and take the manufacturing process into account at the same time. Until now, the selection for such alternatives in organic quality has been limited. This is mainly because substitutes could only be produced using non-organic processes and, perhaps because manufacturers were reluctant to give up the technological advantages of existing production lines. To overcome these issues, we have developed an innovative process to create palm oil-free solutions that meet the highest quality standards.
In what ways can TAGs replace traditional palm fat in bakery and confectionery products, and what impact does this have on the final product?
For example, TAGs can be used to replace palm fat in confectionery and baked goods with certified organic vegetable alternatives such as shea butter, cocoa butter, or coconut fat. We develop tailor-made TAGs for all sorts of confectionery and bakery applications. They can be used in filling fats for bars and chocolates that subsequently deliver the required melt-in-the-mouth behaviour. Nuts, nut oils and/or milk fat can be incorporated and, despite their delicate melting properties, the resulting fat creations have good temperature stability and prevent migration and fat bloom. That’s not all, for creamy (chocolate) fillings (croissants, bakery), for spreads, glazes and to garnish biscuits, variants based on cocoa or shea butter with sunflower oil, for example, can also be prepared without tempering. Finally, in bakery applications, chocolate-covered biscuits can be made with a TAG-based glaze that shows good drying/tightening characteristics and doesn’t smear on contact. Cake toppings and even pastry – both short crust and laminated – almost everything is possible. The field is wide open and there will be many more customized solutions based on TAGs to come as every single formulation we develop for the food industry teaches us more about controlling the process.
Could you discuss how TAGs provide a more sustainable alternative to conventional fats and oils, particularly in terms of their environmental footprint?
All the palm oil we use is sustainably sourced and RSPO-SG certified. At Nutriswiss, we are strongly committed to organic quality and are a founding member of the Palmoil Network Switzerland. However, we are also aware of the importance of offering alternative solutions and responding to consumer needs. Market supply was another major driver behind our determination to find a palm oil alternative. With limited availability of organic palm oil, we have been approached by companies wanting to buy up practically all available stock. In terms of being able to satisfy demand alone, we needed to find alternative raw materials. Despite its recognised RSPO certification, palm fat does not have a good reputation among consumers. As a result, many manufacturers of chocolate products are looking for alternative formulations.
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