GoodMills Innovation Launches High Quality, Nut-Free Marzipan Substitute

PHÖNIX Imitation Marzipan is a cereal-based powdered marzipan replacement for use in the production of fine baked goods. Depending on the area of application, a ground mass is produced either exclusively with water or additionally with whole egg.

 

As it is free from nut components, PHÖNIX Imitation Marzipan is not subject to the variable market price for almonds and quality is standardised throughout the year, making costings easier for producers. Its nut-free proposition also enables products to be positioned as suitable for nut allergy sufferers.

 

The innovative baking ingredient is versatile in use: Depending on the volume of liquid added, the consistency can be adjusted as required, from spreadable to pipeable fillings. The mass is easy to process on machines, and maintains its stability during baking, freezing and thawing. PHÖNIX Imitation Marzipan can be used for all sorts of products in the field of fine bakery produce, for example as a filling in yeast doughs and Danish doughs as well as in puff pastries. From a sensory viewpoint, the ingredient scores with its authentic mouthfeel and taste profile. As it contains only natural flavours, it is especially suitable for Clean-Label concepts.

 

In addition, products made with PHÖNIX Imitation Marzipan are also perfect for people with nut allergies. In a survey commissioned by GoodMills Innovation, at least ten per cent of participants indicated that they or another member of their household avoided products made with nuts because of allergies.

 

“The market price for almonds has been high for several years now, but it has also been subject to strong fluctuations, which complicates price calculations for our clients,” says Kai Wörzler, Product Manager Bakery at GoodMills Innovation. “Our new ingredient isn’t just more cost-effective, it is also on a par with the original in terms of processing and sensory properties. Another advantage is the fact that PHÖNIX Imitation Marzipan can also be used to develop alternative fine bakery product concepts for nut allergy sufferers. With appropriate promotion, additional buying incentives can be created and new customer bases developed.”