Instagrammable pastry? FrieslandCampina launches “indulgent and efficient” pastry cream powder

01 Jul 2019 --- FrieslandCampina Ingredients Food & Beverages has expanded its whipping agents portfolio with an innovative pastry cream powder for bakeries. The ingredient allows bakers to easily prepare indulgent pastry in all kinds of circumstances – hot or cold conditions – and offers a creamy mouthfeel. According to the company, the cream powder also yields a very high volume expansion – “overrun.” This, combined with its versatility, allows bakers to create a variety of products with just one whipping agent. Marketed as Kievit Vana-Monte DP580, the powder responds to two global consumer trends: consumers looking for multi-sensory experiences and personalization in pastry.

Cakes, pastries and sweet goods are the single largest bakery subsector, accounting for a third of overall bakery category sales and more than 20 percent of NPD, according to data from Innova Market Insights. Bakery trends are influenced by consumers who are no longer looking solely for a delicious taste but also want a multisensory experience that engages all their senses, the company notes.

Mouthfeel, smell, flavor and even the sound of food, are all equally important. In addition, the rise of social media has caused consumers to look for visually appealing, ‘Instagrammable’ foods. Kievit Vana-Monte DP580 responds to this trend by enhancing the pastry’s firmness, creating a smooth texture and sharp swirls in its topping. This luscious appearance, combined with a creamy indulgent taste and smooth mouthfeel, have consumers immersed in their senses, according to FrieslandCampina Ingredients.

Mascarpone with Kievit Vana-Monte DP580Personalization is an industry megatrend and consumers actively look for products that can be adapted to their personal ideas, taste preferences and nutritional needs. For cakes and pastry consumers prefer a personal finishing touch, something unique which can be shared via social media, the company notes. With its versatility, Kievit Vana-Monte DP580 enables bakers to combine the cream with other ingredients and toppings to give consumers just the cake they want.

Expanded bakery applications
Kievit Vana-Monte DP580 is an ingredient that can satisfy consumers’ need for multisensory, personalized pastry but also delivers excellent efficiency in bakery shops by providing even more volume and firmness after re-whipping, resulting in no waste – an important takeaway for bakers. Kievit Vana-Monte DP580 works with both ambient temperature and ice water (or milk) and has lasting stability, even at room temperature. Because of its volume and firmness, it can be easily spread over a cake in seconds – another essential element for bakers. Bakers can create new, delicious recipes such as a “Lemon Poppy Pie,” “Black Forest Cherry Trifle,” doughnuts, quark-cakes and many more.

FrieslandCampina Ingredients also says it has recently conducted in-depth research into the changing behaviors and needs of consumers, providing customers with the latest trends in the bakery consumer market and showing that the new Kievit Vana-Monte DP580 is responding to the latest consumer needs.

The baked goods sector is seeing a lot of innovation, as demands for clean label, sugar reduction and plant-based ingredients are intensifying. In this space, Cargill launched a range of lecithin to offer bread manufacturers plant-based emulsifiers that are entirely functional in terms of emulsification, dough handling, increased volumes and improved texture. Furthermore, Cargill also launched a palm shortening line, specifically for bakery. PalmAgility is positioned as a superior-performing, easy-to-use palm shortening for use in pies, donuts, cookies and crème fillings.

DIY Donut with Kievit Vana Monte DP580: indulgent and efficientIn February, Bell Flavors & Fragrances EMEA (Bell), launched a functional taste solution which allows a 30 percent reduction of sugar in bakery applications, among others. Also, Ulrick & Short launched Avanté 9, a gluten-free substitute for sugar. The ingredient is touted as reducing the need for sugar in bakery formulations by up to 20 percent while retaining the volume and texture of cakes, muffins and other baked goods. In addition, the company developed delyte 10 – a new ingredient designed specifically for pastry, which can reduce up to 25 percent of fat in applications, achieving overall calorie reduction in shortcrust pastry while still maintaining color, texture, bite and flavor.

In April, and in a bid to increase personalization in applications, Lesaffre officially opened its first Baking Center that is 100 percent dedicated to industrial customers, where tests can be run at full scale. Located in the south of Vienna, Austria, the new center features state-of-the-art technology on a floor area of over 600m² which enables thorough testing of technical products and machinery ranges.

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