FrieslandCampina Kievit Launches High Performance Whipping Agent, Effective for Middle Eastern Climates

0fbbda14-33da-4685-ad0d-9f6ffffdc229articleimage.jpg

20 Mar 2017 --- FrieslandCampina Kievit have launched Vana-Monte DP570, an attractive alternative to current toppings in the bakery market. Vana-Monte DP570 is very simple to apply, using a baker’s knife to top and fill cakes and bakes. The result is a cake with a smooth appearance and the swirls have beautiful clean sharp edges. It’s key benefit is that toppings retain their supreme firmness and stability, enabling bakers to create attractive displays to tempt consumers. Collapsing creams and watery whipped toppings are no longer a problem, according to FrieslandCampina Kievit. 

In addition to its excellent decoration properties and firmness, Vana-Monte DP570 promises a superb clean taste profile and a full body and warm mouthfeel making it score high on creaminess. It also has good acid stability and solubility, delivers fast aeration, and is Halal and Kosher-certified.

Vana-Monte DP570 opens new doors as an alternative to liquid toppings, and can also be used in combination with liquid toppings. As a powder solution, Vana-Monte DP570 has a long shelf life and can be stored at ambient temperature – a big plus in warmer Middle East climates. 

Speaking with FoodIngredientsFirst, Gea de Groot, global product group manager Food Ingredients at FrieslandCampina said: “This new ingredient, Vana-Monte DP570, has three key benefits: Firstly, it delivers excellent volume and high lasting firmness at cool and ambient temperatures, secondly, it has a superb taste and last but not least, it offers excellent decoration properties.”

“It is perfectly suitable for users in warmer regions like the Middle East and Latin America for Crème Chantilly and cake filling applications, and can be used both by professionals (bakers) and by retailers,” explains de Groot. “Foams usually lose their consistency when stored in ambient conditions, but Vana-Monte DP570 even firms up. Although most suitable for warmer regions, the ingredient can be used globally,” she notes. Click to Enlarge

FrieslandCampina Kievit stands for “Creating Moments of Indulgence” and according to de Groot this product delivers a great moment of indulgence with a superb clean taste and a full body and warm mouthfeel, making it score highly on creaminess. “Moreover,” de Groot continues, “A true moment of indulgence appeals to all the senses, and people also ‘eat with their eyes’. The visual aspect of a cake directly impacts how it’s enjoyed and even how we experience its taste.” 

This ingredient helps to create a beautiful appearance,” de Groot claims.

In the Middle East region, the product is already available for sale and is currently being tested by customers against competitor products. 

“FrieslandCampina Kievit is a market leader & expert in whipping agents, setting the direction in this area,” de Groot adds. “We’re always innovating in whipping agents and regularly bring new ingredients to our customers. We carry out thorough R&D and apply the highest development standards to ourselves. This way, customers can trust that our products are of high quality and that they deliver what they promise. Also in this case, we have undergone extensive research in overrun, firmness and the improved handling of the product by bakers.” 

“We always balance thorough R&D and customer cooperation with speed to market. Our aim is to ensure our customers stay streets ahead of the competition,” she adds.

Vana-Monte DP96 (2015) and DP97 (2016) are other recent major innovations that FrieslandCampina Kievit are bringing to customers interested in palm-free ingredients. 

“Based on extensive research and testing, we know that the ingredients deliver on the product promises. We know, however, that different customers have different needs and that the end-product is always a customized recipe. We therefore support our customers in developing their end-applications and help them meet their requirements and needs. As such, we act as a true business partner for our customers.” 

“Consumers are looking for superb taste and an indulgent experience,” states de Groot. “This indulgent experience includes different senses, including taste and appearance. As sales are not always instantaneous, bakers risk having their cakes implode and lose that light, airy, consistency that we all crave. This is especially true for warmer regions. Attractive looking cakes provide a real moment of indulgence (“a feast for the eyes”).”

“In the aforementioned warmer regions in particular, people are looking for affordable products. We have translated this all into different customer needs with respect to whipping agents, including high performance and quality. This is exactly what we offer with the new whipping agent,” she concludes.

by Elizabeth Kenward

Related Articles

From TWOFI

Inside Tomorrow’s Nutrition Shelf

03 Aug 2017 --- Key suppliers offer their thoughts on the trends that will drive the nutritionals market forward. What is the future for personalized nutrition and which condition specific nutrition areas are on trend?

From TWOFI

Sustainable Strategy: Supply Chain Clarity

21 Jun 2017 --- Key suppliers offer their thoughts on transparency. What is driving the demand for clearer labels and what role can ingredients suppliers play?

From TWOFI

VIEW FROM THE TOP: Claus Hviid Christensen, CEO, Nexus

26 Apr 2017 --- As Palsgaard celebrates 100 years since its founder, Einar Schou, invented the modern commercial emulsifier, the Danish-based ingredients manufacturer is increasingly looking beyond its base of food for growth. Palsgaard set highly ambitious 5 year growth targets in 2016, aimed at doubling current turnover of DKK1 billion (€135 million) by 2021. Palsgaard A/S owes its highly successful portfolio of vegetable-based emulsifiers and stabilizers to sister company Nexus A/S, which comprises a range of laboratories.

From TWOFI

Opinion Edge: The Supplier View – Sweet Inspiration

08 Feb 2017 --- Key suppliers offer their thoughts on key sweet goods trends to watch. Trends include the rise in blurring boundaries, whereby savory and sweet flavors are combined together in NPD.

From TWOFI

Translating Key Trends Across Sweet Categories

08 Feb 2017 --- A look at trends across four key themes: Healthy, Sustainable & Clean, Premium and Indulgent.

More Articles