Kerry Launches Taste and Cost Reduction Solution for Butter Biscuits

The last five years have seen a considerable increase in the number of all butter biscuit variants at the premium end of the market across the EMEA region. It is the rich, buttery taste that enables the indulgent positioning, offering something extra special in the consumer mind-set.

April 25 2012 --- Kerry Ingredients & Flavours has launched a Butter and Cream range within its Beatreme line of cream, butter and cultured dairy powders. This new range provides a butter-boosting solution specifically designed for use in biscuits.

“Butter biscuits are one of the most luxurious biscuit formats on the market, delivering a satisfyingly indulgent treat for consumers who demand a quality eating experience” explains Mike Carr, Fine Bakery Market Director EMEA, Kerry Ingredients & Flavours.

The last five years have seen a considerable increase in the number of all butter biscuit variants at the premium end of the market across the EMEA region. Taste is a crucial dimension with these products. It is the rich, buttery taste that enables the indulgent positioning, offering something extra special in the consumer mind-set.

“Our biscuit experts have been working to develop flavour solutions that add significant taste improvements to butter biscuits for our customers”, adds Mike.

Rising dairy costs, particularly for butter, have also put pressure on manufacturers, leading to reformulation to help reduce the reliance on this increasingly expensive ingredient.

Butter plays an essential role not only in the taste of the product, but also the texture, structure and ultimately quality. When reformulating recipes, a reduction in butter content can result in a negative impact on the product’s integrity.  More conventional approaches of simply supplementing with flavours have become unequal in the task of truly recreating that authentic, rich buttery taste.

“The real challenge here is to address these reformulation issues whilst retaining the enticing butter taste in biscuits – which is where we believe Beatreme will prove invaluable”, said Mike.

Beatreme Butter and Cream powders are created by naturally culturing fresh milk solids. They are specially formulated to deliver a rich creamy, butter-style mouth feel in biscuits, with much less butter than traditional recipes require. This means that this versatile product can either boost buttery tastes alongside existing butter content, or allow manufacturers reduce butter content while maintaining an authentic delicious buttery taste.

Crucially the Beatreme Butter and Cream range also carries a clean label declaration.

Even in an indulgent category there are demands from a small number health motivated consumers who want to improve the nutritional content of their sweet treats without compromising on taste. Beatreme offers manufacturers a way of engaging with these consumers, by helping them to achieve lower saturated fat levels in their recipes, so enabling their consumers to continue to truly enjoy their products.

The Beatreme range is an integral part of Kerry’s taste capabilities and technologies, which are used to develop solutions that address reformulation issues more effectively. Kerry’s approach to taste solutions is underpinned by its Centres of Excellence, which offer customers a hands-on opportunity to work alongside experts who are not only dedicated to specific end use markets, but also to the rapid development and testing of consumer-preferred products, getting them to market quickly and cost-effectively.