Fat Reduction is Just One Way to Get Expenses Down, says Danisco
When fat is removed, it is usually replaced with water. The combination of Danisco’s emulsifiers and GRINDSTED Stabilisers reduces the risk of oil and water separation and ensures oil and fat-based products retain their functional and textural qualities.
23 Jul 2009 Danisco has strong advice and great solutions for cutting the cost of fat-based food products and satisfying consumers who choose to dine at home.
Manufacturers can realise immediate cost savings by removing some of the expensive fat and oil in their products and adding Danisco’s cost-efficient DIMODAN Distilled Mono-Diglycerides or GRINDSTED PGPR Emulsifiers.
Using these emulsifiers, fat levels can be reduced to less than 40% in spreads. Fat reduction is also possible in puff pastry margarines, shortenings and fat-based fillings.
When fat is removed, it is usually replaced with water. The combination of Danisco’s emulsifiers and GRINDSTED Stabilisers reduces the risk of oil and water separation and ensures oil and fat-based products retain their functional and textural qualities.
Consumer behaviour has shown a clear shift towards more home cooking since the global recession took hold. Now less accepting of costly food spoilage and waste, consumers’ expectations with regard to shelf life are on the way up.
Danisco’s antioxidants ensure spreads and other fat-based products remain appealing throughout shelf life. Since the move towards the more oxidation-prone trans-free oils and fats, this has become an even more pressing need. Natural antioxidants sold under the GUARDIAN label are included in the broad antioxidant range.
Another issue for manufacturers is the typically slower crystallisation of trans-free fats compared to trans-containing fats. To solve this, Danisco has developed GRINDSTED CRYSTALLIZERS, which increase the rate of crystallisation for improved production throughput.
Danisco has a comprehensive programme of cost-cutting solutions designed to beat the recession.
