Bakers look to cut trans fats

09 December, 2005
Page 25 
Food Design (Harrogate, Yorkshire) has recently received its first major order for low-trans-fat confectionery inclusions, which can be used in muffin recipes.
The order came from a toffee dessert manufacturer, which supplies one of the UKs leading retailers. It comes over a year after Food Design decided to provide an alternative version of its confectionery inclusions.The range, which includes Truffle Fudge, Fudge Cubes, Bake Stable Toffee, Toffee Brittle, Fudjies and Toffee Crumb, also works well with muffins, cakes, biscuits and cookies.Food Design anticipates demand will continue to grow as pressure from consumer and health organisations pushes retailers to offer products with minimal trans-fat content. MD Colin Hunter says: Weve had growing interest in the range and a number of orders to date. But this is the first major order weve received. We foresee increased demand in the future, following trends in parts of Europe and the US, where health concerns are driving change.



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