Muntons Ingredients has been awarded the Bakery Innovation Award of 2011 at the recent Food Ingredients Europe (FiE) show.

The firm received the accolade for its ingredient Maltichoc – designed to be used a partial cocoa powder and chocolate replacer in baked goods – at the awards ceremony in Paris on 29 November.
To enter the competition, the firm had to submit details of its innovative bakery ingredient and answer a set of questions such as: ‘What was the inspiration behind this product?’.

Several chocolate brownies, created by of senior product development technologist Andrew Fuller, some made with Maltichoc and some without, were sent to the judges to demonstrate the ingredient and its benefits.

It claims to help retain moisture, improve texture and increase shelf-life as well as offer a significant raw material cost reduction.