Leading flavour expert, Synergy Flavours, has launched a unique flavour-based ingredient that enables significant reductions in fat and calories in a range of baked goods, including muffins, cakes, cookies, biscuits and morning goods. This all-natural, next generation ingredient combines flavour technology, functionality and mouthfeel, to replicate the taste and texture typical of baked goods but within reduced calorie recipes.
Pressure continues to build on the industry to reformulate to reduce the calorie content of foods, but consumers refuse to accept a reduction in flavour or eating experience. While 70% of consumers feel that manufacturers have a duty to make unhealthy foods healthier, 84% would also agree that taste is the most important factor for them when choosing a product [Mintel].
With this pioneering ingredient, manufacturers can simply reduce the fat content in baked goods and with minor recipe adjustments, deliver a product with minimal changes in flavour, indulgence and mouthfeel. In a reduced-fat muffin recipe, this all-in-one calorie reduction solution enabled 37% reduction in fat, 22% reduction in saturated fat, and 14% reduction in kcal, while delivering comparable sensory qualities that would be expected of a full fat bakery product. The sensory panel made comparisons between the full fat, reduced fat control and recipe with the solution, scoring on indulgence, sweetness, creamy mouthfeel and overall aroma.
Ian Butler, Innovation Director at Synergy Flavours, commented: “We are fully committed to improving the dietary health of the nation by using our flavour technology and our taste modulation platform to support reformulation of lower calorie products. This new, innovative technology can help manufacturers in achieving the challenging goal of reducing calories while maintaining the flavour and indulgence that consumers expect.”
This new product launch follows Synergy’s range of solutions for sugar reduction in biscuits and cookies, which was launched in 2017 and continues to grow and evolve with the changing market. The range of natural flavourings helps manufacturers achieve up to 30% sugar reduction in biscuits and up to 50% reduction in bakery-style cookies.
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Editor, International Bakery
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