Floral-flavoured yeast, a canola protein isolate, and premium vanilla extract are among the innovative ingredients rolled out recently in the UK.
Businesses including British Bakels, Rainbow Dust, and Angel Yeast have launched new products designed to help bakers be more efficient or creative, or to cater to specialist diets.
Ready-to-Use Mallow, British Bakels
British Bakels has unveiled a soft-set, ambient-stable topping and filling described as having a creamy vanilla flavour and light, gooey texture.
The Ready-to-Use Mallow, which is supplied in a 5.5kg pail, can be piped, injected, or spread straight from the tub and is ambient- and freeze-thaw stable. It has a matte finish straight from the pail, can be whipped for a glossy shine, or toasted/scorched for a golden crust.
Bakels said applications range from replacing cream in chilled desserts to adding centres to cookies, doughnut fillings, or premium finishes for tarts and buttercreams.
“This is a genuine innovation for the bakery sector,” added British Bakels marketing manager Dan Jones. “Our Ready-to-Use Mallow gives bakers a product that’s convenient, versatile, and indulgent, without compromising on quality, whether elevating existing lines or inspiring something entirely new.”
ProGel Food Colouring Tubes, Rainbow Dust
Rainbow Dust is rolling out its ProGel Food Colouring Gel in a larger 100g tube format.
With four times more product than the standard 25g tube, the new format offers greater convenience and value for professional projects and home baking, said the supplier.
Rainbow Dust stated that the 100g tubes contain enough of the streak-free product to colour 64 batches of 500g cake batter or 32kg of buttercream.
“We wanted to make our bestseller even bigger,” said Rainbow Dust managing director Louise Wane. “ProGel has been the go-to food colouring for so many decorators, thanks to its reliability and performance. The 100g tube makes it even easier for both professionals and passionate home bakers to achieve stunning results without interruption.”
The 100g ProGel Food Colouring Gel tubes are available in six colours: Red, Orange, Pink, Leaf Green, Electric Blue and Black.
Aged pure vanilla extract, Potion De V
Potion De V has developed a range of artisanal aged pure vanilla extract, made in small batches using organic vanilla beans sourced from Madagascar.
The supplier says what sets Potion De V apart from other vanilla extracts is a 12- to 18-month ageing process, adding that the combination of the quality of vanilla bean and unique production technique ensures unparalleled depth of flavour.
Potion De V is sold in vintage-style 150 ml glass bottles that include the original whole vanilla beans, the vanilla seeds in the beans and the vanilla extract. The seeds can be squeezed out from the beans to bring extra flavour, while the bean skins can be added to a pot of sugar to create a home-made vanilla sugar.
The extract is sold in three varieties: Artisanal Pure Vanilla Extract (rsp £40), Artisanal Pure Vanilla Extract in Caribbean Rum (rsp £45) and Artisanal Pure Vanilla Extract in Bourbon (rsp £50).
Groundbaker egg replacer, Meala FoodTech
A clean-label, single-ingredient pea protein has been launched to replace eggs in bakery applications.
Meala FoodTech claims its Groundbaker ingredient enables manufacturers to reduce costs, decrease reliance on instable egg supplies, and simplify formulations. It said Groundbaker offers “exceptional functionality across a variety of sweet and savoury food applications via its unique gelling, binding, foaming and emulsification functions”.
The business added that it has already attracted interest from food industry businesses for the replacer, particularly from bakery manufactures and commercial cake mix producers.
“Our innovative texturizing protein enables the baking industry to significantly de-risk production,” said Meala co-founder Tali Feldman-Sivan. “Producers can stabilize costs, reduce exposure to price volatility, and avoid supply chain disruptions. It also ensures consistent product quality – helping manufacturers safeguard margins and plan with confidence.”
Flavoured yeasts, Angel Yeast
Angel Yeast has launched its Feravor range of flavoured yeasts with two products – Feravor-Rose and Feravor-Buttery.
Feravor has been developed for flavoured poolish production, and uses patented microbial strains to intensify aroma via natural metabolic pathways, eliminating the need for additives. The supplier says the yeasts are compatible with all bread varieties and integrate seamlessly into existing recipes.
Feravor-Rose is described as imparting natural aromas like rose, fruit, and brandy notes to bread, while Feravor-Buttery brings natural butter aroma and fresh floral notes.
“The core technology of these flavour yeasts lies in the strategic screening of target strains from traditional food sources and specialized environments, coupled with precision fermentation optimization,” says Dr Yafang Sun, general manager of Angel Yeast’s Yeast and Strain Resource Technology Center.
“This enables natural aroma amplification in baked goods – achieving what artificial additives once promised, but through purely biological means.”
Canola protein isolate, Burcon NutraScience
A high-purity canola protein isolate has been rolled out to meet growing demand for clean-label, nutritionally complete plant proteins.
Burcon NutraScience Corporation has launched Puratein C, a 90%+ high-purity canola protein isolate featuring a complete amino acid profile, including all nine essential amino acids, and a Protein Digestibility-Corrected Amino Acid Score of 1.
The supplier says Puratein C offers high solubility, a light cream colour and mild flavour profile with no beany taste, off smell or gritty mouthfeel. It is described as being suitable for a wide range of food and beverage applications including baked goods, dairy alternatives and sauces.
Canadian business Burcon supplies a range of novel proteins derived from pea, canola, soy, hemp, sunflower and other plant sources.
“The first sales of Puratein canola protein mark another step in scaling Burcon’s innovation into the market,” said Burcon chief executive officer Kip Underwood. “By leveraging our technology platform, we are creating sustainable, high-quality proteins that drive new opportunities for customers and revenue growth.”
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