According to Ulrick & Short, bakers will be able to reduce up to 25% of fat, achieving overall calorie reduction in shortcrust pastry with no compromise on the eating experience.
Color, texture, bite and flavour remain unchanged.
In light of the growing global obesity crisis, there is massive pressure on food manufacturers to improve the nutritional profiles of their goods. It is therefore no surprise that high fat pastries have been identified a target area for sugar, fat and overall calorie reduction.
In good spot for 2020
“Bakers now need to stay ahead of the trend and be prepared,” said Adrian Short, director, Ulrick & Short.
“delyte 10 offers the functionality to beat [this] legislation, putting them in a good spot for 2020.”
delyte 10 – which is part of the company’s range of clean label fat replacers for a variety of applications including bakery, ready meals, soups and sauces, desserts and processed meats – can be declared as ‘wheat flour’ on the label, and is also non-GM, dairy free and vegan friendly. Moreover, it can easily be applied to other dry ingredients, requiring no factory process change.
Short noted the ingredient has another major benefit.
“In the past 12 months, supply chain disruption in dairy and butter markets have shown just how volatile they can be. delyte 10 will help manufacturers with consistent recipe costings in mitigating these price fluctuations.”
Ulrick & Short is a leading British-owned starch specialist, supplying household name food manufacturers across the world with clean label and naturally allergen-free, non-GM ingredients.
The company has a team of dedicated sector specialists and food technologists based in the UK working hand in hand with customers to maximise value from product development.