Bakery ingredients manufacturers have launched a host of new products including a vegan filling, icings, and butter sheets.
There’s also an innovative enzyme solution that extends the shelf life of sweet treats like muffins and cakes, thus helping reduce food waste and offering a boost in sustainability.
Here’s a round-up of the ingredients NPD:
Delicream Vegan Caramel, Dawn Foods
As the latest expansion of the Dawn Balance sweet bakery portfolio, this vegan caramel filling is billed as versatile and easy to spread and pipe, with excellent consistency and stability.
It can be used to fill pastries, cakes, cupcakes, doughnuts, and cookies, or after baking as a decoration. Dawn notes that even after freezing and thawing, the new filling retains its smooth texture, flavour, and mouthfeel.
The Delicream Vegan Caramel follows recent Dawn launches of V-label certified bakery mixes including a vegan sponge and a vegan cake doughnut.
“Veganism is still expanding, with the numbers signing up to Veganuary increasing year on year and many, particularly younger consumers, opting for a largely plant-based diet either due to ethical or health reasons,” said Jacqui Passmore, Dawn Foods’ marketing manager UK & Ireland.
Ta-Da Icings and Topping, British Bakels
The new range from home baking brand Ta-Da (which was introduced by British Bakels last year) includes Madagascan Vanilla Icing (rsp: £2.60), Chocolate Ganache Style Icing (rsp: £2.60), and Millionaire’s Caramel (rsp £2.95). They are available at Tesco Extra stores nationwide, marking a first retail listing for the brand.
The two icing variants offer convenience by being ready to use straight out of the 370g recyclable pot for filling and decorating cake. Meanwhile, the caramel can be heated in the microwave before being used as a topping or filling for shortbread and other sweet treats. Its rich and indulgent taste aligns with the continuing boom in brown flavours, noted British Bakels.
“While home baking is steadily increasing in popularity, icing from scratch can be a challenge,” commented Michael Schofield, Bakels Group marketing manager. “The new Ta-Da! icing range captures this market and gives us the opportunity to share the joy of baking with as many people as possible.”
Biobake Fresh Rich, Kerry
Supporting the reduction of food waste is this innovative new enzyme solution for sweet baked goods containing more than 20% sugar (such as muffins, pancakes and pound cakes). It is designed to create a softer, more consistent and more flexible crumb structure, with improved perceived moistness, enabling products to stay fresher for longer.
Biobake Fresh Rich comes in a highly dispersible dry format, has a neutral taste, and is suitable for kosher, halal, vegetarian and vegan product manufacture.
“Our recent Kerry global consumer research conducted with 5,154 consumers in 10 countries confirmed enormous support around the world for reducing food waste through shelf-life extension,” said Deborah Waters, product director for enzymes at Kerry.
“It found 98% of consumers are actively trying to reduce food waste, and more than 72% believe improving shelf life would help reduce waste and one-third would be willing to switch brand loyalties for a longer shelf life. Biobake Fresh Rich can help bakers address these important evolving consumer desires, all while allowing manufacturers to contribute to a more sustainable environment.”
Pastry Butter Sheets, Winter Tarn Dairy
Cumbrian artisan butter makers Winter Tarn has launched new salted and unsalted pastry butter sheets, made using cream sourced from grass-fed, pasture-raised cows located on small farms across the north of England.
The butter is said to have fat content results as high as 87%, making it perfect for baking. The family-run firm has also invested £10k in specialist machinery to craft up to a hundred sheets of 1kg butter per hour. Individually wrapped in foil, they are available for £9.75 each.
“Our butter sheets have been created with ease of use in mind,” said Winter Tarn’s Harry Jackson. “They’re specifically designed to make help bakers, chefs and pastry professionals create large batches, without having to compromise on flavour, which is exactly what they need to be able to produce quality and consistency with every single batch they bake.”
No comments yet