FATS & OILS


Pain-free fat reduction


When reformulating bakery recipes to reduce the fat content, it makes sense to consider a move to plant-based options to gain a whole host of benefits.Suzanne Callander reports.


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educing the overall fat content of bakery products – and specifically reducing the levels of saturated fat without affecting product quality, is one of the key concerns for many manufacturers today. Ingredients suppliers, however, seems to have addressed this issue with ever more sustainable, plant-based oil and fat solutions coming to market, to help bakeries overcome their reformulation challenges and at the same time helping to meet the demand for more plant-based and vegan bakery options. AAK Food Ingredients, for example, can offer a multi- purpose bakery fat which contains 18% less fat than a traditional ingredient. We are told it can be used as a direct one-for-one replacement for an existing fat, with no discernible compromise in the structure and mouthfeel of the finished product. Helen Flower, Marketing Manager at AAK Food Ingredients, explains further: “This solution is based on a blend of plant-based oils and emulsifiers and is helping create successful, reduced fat laminated and shortcrust pastry products, as well as cakes, biscuits and cookies. It is a great way to keep the texture, and preserve the taste, but lose the fat.”


When looking to reduce saturated far levels in bakery products, Helen points out that it is important to consider the whole recipe, and to explore the synergies between the ingredients, rather than look at each in isolation. Offering an example, she said: “We are helping bakeries to reduce the sugar in their recipes by changing the type of fat they use. This is because perception of sweetness is determined, in part, by the melt profile of the fat and the level of saturates. By optimising the melt profile, less sugar can be used, without a reduction in perceived sweetness. “In other recipes, we are helping to cut calories by using


more effective emulsifiers, which can give a better rise, so that less mixture is needed. Pumpable shortenings can also offer a good solution to reduce saturated fat content. Both solutions can also offer cost savings by using less, while also delivering processing advantages,” says Helen. “Finally,


30 Kennedy’s Bakery Production February/March 2023


with the cost of butter and eggs soaring in today’s difficult economic environment, it is important to manage costs. AAK Food Ingredients has recently developed a range of butter alternatives and egg replacers which can also help meet demand for plant-based options.”


Beyond health


Although the healthy eating movement has been gaining momentum for many years, the Covid-19 pandemic certainly seems to have triggered an acceleration in the trajectory of this trend. Proactive well-being has advanced from being a ‘nice to have’ to being a necessity. This trend has been further fuelled by intensifying efforts across the globe to improve public health through en masse dietary changes, such as the forthcoming HFSS (High in Fat, Salt or Sugar) regulations in the UK. “Fat levels are in the legislative firing line and Puratos’ latest Taste Tomorrow research suggests that seeking ways to reduce its role in bakery recipes is a prudent pursuit,” says Ben Ledger, Bakery Marketing Manager at Puratos UK. “Consumers are increasingly seeking to lower their fat intake, with more than half of those surveyed believing it would contribute to better health.” This drive to reduce ‘unhealthy’ ingredients in foods has already filtered down to the bakery sector, but Ben says there are other factors that bakery manufacturers should consider – and there are opportunities to be had. “Demand is growing for all-encompassing fat-reducing solutions that not only fit the bill for health but sustainability, taste, quality and affordability too. By innovating to improve the nutritional profile and sustainability credentials of products, while ensuring quality without the premium price-tag, bakery manufacturers can bank on maximum consumer appeal.” But, how can bakers tick all of these coveted consumer boxes without resorting to costly reformulations? This is where plant-powered alternatives have an important role to play, according to Ben. He said: “We are seeing a growth


bakeryproduction.co.uk


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