In what it is calling a momentous day, Puratos UK announced the launch of a first-of-its-kind Vegan Choux mix, setting a new standard in choux pastry and empowering pâtissiers to expand their plant-based portfolio to meet the demands of this growing market.
The UK market continues to witness a surge in plant-based eating, as 47% of consumers purchase vegan-friendly products at least monthly, an increase from 42% in 2018 according to Taste Tomorrow research.
Plant-based bakery and patisserie ingredients have emerged in recent years but a vegan friendly solution for choux pastry remained “elusive”, said Puratos. The challenge rests in replicating the functionalities that egg provides, which is central to providing structure, texture and the golden colour of pastry.
According to the company, the vegan alternative boasts aerated volume, superb webbing and a golden crust. Featuring a subtle flavour, it enables endless experimentation with sweet or savoury toppings.
Bakers or pâtissiers only need to add oil and water to the mix, streamlining the choux pastry-making process and offering opportunities to those looking to create vegan profiteroles, eclairs and choux buns.
“We have spent two years meticulously refining our Vegan Choux Mix, leaving no stone unturned in the pursuit of perfection. At Puratos, we take immense pride in investing in cutting-edge ingredient technologies to cater to consumer demands, while upholding our unwavering commitment to delivering exceptional quality,” explained Olivia Creber, R&D Patisserie Specialist at Puratos. “Today, as we proudly unveil our game-changing Vegan Choux Mix, we are not only pushing the boundaries of plant-based innovation but also carving out a new era for the pastry and bakery industries.”
By combining the Vegan Choux Mix with Puratos’ Ambiante non-dairy cream, bakers and pâtissiers have at their disposal the necessary ingredients to create plant-based bakery products.
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Caitlin Gittins
Editor, International Bakery
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