National Starch Launches Solution for Healthier Cakes

This latest innovation translates into a ‘healthy balance’ for both consumers and customers. The end product is enjoyable yet compatible with efforts to consume less fat, encouraging repeat consumption.

12/01/09 Global ingredient solutions provider National Starch Food Innovation has unveiled a high performance specialty starch for the reduced fat cake market. The ingredient system allows manufacturers to create high quality cakes using 75 per cent less margarine, butter or shortening, without compromising eating enjoyment.

A third of Western consumers now incorporate lower fat products into their diets. The challenge for bakery manufacturers is to develop reduced fat options that meet expectations in terms of taste and texture. National Starch Food Innovation’s latest launch bridges this gap. In addition to more than 75 per cent fat reduction, this starch based solution allows a 30% reduction in calories in high ratio cakes while maintaining the soft, springy texture consumers desire. In a reduced fat cake market valued at £22.3 million, National Starch Food Innovation is well positioned to help manufacturers tap into consumer demand for better-for-you bakery.

This latest innovation translates into a ‘healthy balance’ for both consumers and customers. The end product is enjoyable yet compatible with efforts to consume less fat, encouraging repeat consumption. In taste tests, the majority of food industry professionals preferred reduced fat cake made with National Starch Food Innovation’s functional, fat-mimicking starches to a standard recipe pound cake.

Alison Knight, European technical development manager, bakery, National Starch Food Innovation, commented: “Consumers are often disappointed by the inferior taste and texture of reduced fat cakes, which affect their best laid healthy eating plans. Our new ingredient offers a solution, meaning consumers don’t have to compromise on the eating enjoyment they associate with cake. Plus, by reducing the use of butter by up to 75% bakery manufacturers can achieve more significant fat reduction than has previously been possible.”

This innovative ingredient solution allows manufacturers to differentiate a wider range of baked goods with a reduced fat proposition. Muffins, cookies, cake fillings and buttercream can also benefit from up to 30 per cent less fat, without impacting quality.