The recommendations of numerous authorities on health, such as the World Health Organization, have recently made the reduction of sugar, fat and calories in foods a major driver behind the development of new cakes and pastries, as well as the reformulation of existing ones.
The problem is that fat reduction, for instance, usually means having to accept dry mouthfeel, and a lack of volume and softness in the product.
However, now NUTRIOSE® FB/FM 06 offers cake producers opportunities to reduce butter content by up to 30% without affecting the quality of the finished products. In addition, a major bonus is that NUTRIOSE® actually improves softness and volume.
In short: NUTRIOSE® used in cake applications bridges the gap between an appealing taste and an healthy diet.
Roquette has more recipes for “better-for-you” cakes. Examples include:
- Fat-reduced muffins with NUTRIOSE® FB 06
- Fat-reduced (31% less), sugar-reduced (35% less) and egg yolk-reduced (50%) pound cakes with NUTRIOSE® FB 06 and MALTISORB® P200
See also the market section
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