Innovative ingredients for UK bakers have been unveiled that look to support clean label, sustainability, and health claims or provide a sweet taste of nostalgia.
From indulgent frosting and flavours to texturising and sweetening solutions, the latest NPD launches from ingredients suppliers are detailed below:
Black Forest frosting, Dawn Foods UK&I
Retro hybrid bakes remain one of the biggest trends in bakery, according to Dawn Foods, with the supplier adding ready-to-use Black Forest frosting to its range. This joins Dawn’s other limited-edition frosting flavour inspired by a classic dessert, Peach Melba, which was launched for the summer season.
The latest frosting combines all the flavours of indulgent Black Forest Gateau – rich chocolate and brandy-infused black cherries – along with a unique red chocolate hue to give eye-catching appeal to the likes of Halloween-themed, autumn and winter bakes.
Made with natural colours and flavours, it features Dawn’s quality frosting base which is soft and fluffy while holding its form and shape. This makes it ideal for topping cupcakes (see example above), filling doughnuts, and layering cakes, and it is also freeze & thaw stable for increased versatility.
“Using a Black Forest Frosting instantly transforms a plain cupcake into a premium ’70s revival themed bake with instant sales potential,” expressed Jacqui Passmore, marketing lead west EU & AMEAP at Dawn Foods.
Natural dessert flavours, I.T.S
Peach Melba is already one of the popular dessert flavours offered by International Taste Solutions (I.T.S), along with Sticky Toffee Pudding and Apple Crumble. However, the Newbury-based flavour manufacturer has now expanded its range to include Basque Cheesecake, Eton Mess, Pecan Pie and Baklava, among others.
Baklava is touted as one of the fastest growing flavours, combining sweet honey and buttery pastry with a complex nutty taste but in an allergen-free format. Similarly, Pecan Pie from I.T.S is completely nut free but provides flavour of sweet roasted peanuts with buttery notes.
Basque Cheesecake is another hot dessert trend, with its flavour stacked with crème caramel-style bittersweet notes topped with rich cream, while Eton Mess incorporates tastes of strawberries, cream, and meringue.
These new dessert flavours are said to be ‘big news thanks to their association with nostalgia and indulgence’ – nostalgia being highlighted as one of the top flavour trends for 2024 in I.T.S’ Journey into the Future of Flavour report.
Fibertex citrus fibres, Ingredion
The latest innovation from ingredients supplier Ingredion offers UK bakers enhanced texturising properties to products including crackers, cookies, and muffins among others. This includes excellent water holding capabilities, providing a range of experiences from rich and creamy to gelled or pulpy.
Available in CF 100 and CF 500 versions, they are described as the perfect solution for brands looking to leverage naturally sourced ingredients that support clean labels, desired packaging claims, and sustainability goals (as they are made from upcycled citrus peels). The fibres can also be used to fully or partially replacing more expensive and volatile ingredients like egg, oil and tomato solids.
“By using these fibres, brands can reduce or replace less consumer-accepted ingredients while still maintaining great taste and texture. It’s a win-win for manufacturers and consumers alike,” said Constantin Drapatz, business manager EMEA texture solutions at Ingredion. The company also recently extended its PureCycle range of non-GM stevia sweeteners.
BI-Sugar, NutraEx Food
Specialist NutraEx has unveiled BI-Sugar, which it calls a ‘ground-breaking new plug & play sweetener solution’.
The new ingredient is produced using a patented dry-embedding technology that bonds L-arabimose (a naturally occurring, non-caloric sugar) with another natural sweetener such as stevia or monk fruit. This not only enables calorie reduction, but also functions as a glycemic inhibitor to help prevent the blood sugar spike typically associated with sucrose intake, the firm claims.
BI-Sugar can be used in a variety of applications including bakery and performs the Maillard reaction to produce ‘delightful’ caramel notes.
“BI-Sugar is not just another sweetener,” claims Harvey Martens, co-founder and chief marketing officer at NutraEx. “It is a highly functional solution that will empower food and beverage manufacturers to take their sugar reduction strategies to a new level and set them apart in a highly competitive market.”
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