FATS & OILS
“Demand is growing for all- encompassing fat-reducing solutions that not only fit the bill for health but sustainability, taste, quality and affordability too”
in demand for plant-based alternatives to traditional ingredients, with our Taste Tomorrow research identifying ‘vegan’ and ‘plant-based’ as the top topic of online conversations globally around baked goods in 2022,” says Ben.
This interest is also translating into new product developments, with the Vegan claim showing the highest growth change from 2020-2021 when compared with 2021- 2022 – at 6%, according to the October 2022 Innova Sweet Baked Goods category review in the UK. Importantly, indulgent and premium features rank in the top five launch positionings, indicating that while consumers are prioritising their health goals, they still want a treat to be a treat. There are now solutions on the market to help bakers significantly reduce the fat and calorie content of their products without sacrificing taste or product quality. For example, Puratos, can offer a solution that allows bakers to remove up to 50% of the fat in a recipe. In addition, it can provide a plant-based speciality fat that can replace butter entirely. “These products mimic the different functions that fat has in enriched bakery goods – desirable properties such as softness, moistness, short-bite, buttery sensation and long-lasting freshness – are retained,” explains Ben. Offering further advice, Ben adds that Sourdough as an ingredient can provide a simple yet effective way to enhance flavour in butter reduced baked goods. The creaminess of
32 Kennedy’s Bakery Production February/March 2023
some sourdough ingredients reinforces the buttery taste and brings a light freshness with superior texture. “Puratos has developed solutions that offer creamy, milky flavours, with enhanced butter notes and melting mouthfeel. Ready to use sourdough ingredients also fit well with the plant-based trend, being suitable for vegan diets and the preference for natural ingredients,” he says.
Spotlighting sustainability
Another benefit of plant-based alternatives is that they have a lower environmental impact. “Our Taste Tomorrow research shows that consumers are
aware of this dual advantage – with 43% of UK consumers believing that plant-based food is healthier than animal- based food and 51% agreeing that making the switch can positively impact the environment,” confirms Ben. Lifecycle analyses has shown that Puratos’ butter alternative has an environmental impact three times lower than dairy butter. So, making the switch could cut one ton of CO2 emissions for every one ton of croissants produced, strengthening an already compelling case for the adoption of plant-based fat alternatives. Plant-based butter alternatives can also help manufacturers to make savings on recipe cost, often providing the same visual and eating experience, at a more affordable price.
Multiple drivers
Robert Lambert , Marketing Manager at Ulrick & Short, explains that there are multiple drivers leading that are pushing bakers to reduce the fat and oil content in their product offerings. These include both push (legislative) and pull (market trend)
factors.Many bakery products will come within the scope of the UK’s HFSS regulations, which will significantly impact promotional freedoms within a retail setting. This means that developing a HFSS compliant line or SKU is a significant reformulation focus for many bakeries. Fat and calorie reduction is a key focus for this – especially
bakeryproduction.co.uk
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