Ulrick & Short Offers Solution to Reduce Sugar in Fillings and Frostings by up to 50 Percent

f1a95587-c7b3-4531-92ea-3381da92c2b8articleimage.jpg

17 Mar 2017 --- Ulrick & Short have launched a unique new sugar displacement product called avanté, enabling manufacturers to reduce sugar by up to 25 per cent in frostings and as much as 50 per cent in some sweet fillings. 

The tapioca based product has already made a successful debut in grocery after a household name retailer used it to reduce the sugar content in cupcake frosting in a Christmas line, with further products targeting children to follow this year.
 
The primary challenge in sugar replacement is less to replicate the sweetness and more about retaining functionality and form; in the case of frostings the key is to maintain structure and volume. 
 
John Ellis, Ulrick & Short Field Support Technologist, explained: “A typical sweet topping will contain approximately 30 per cent fat and 70 per cent sugar. The level of fat has gradually shrunk over recent years in favor of sugar – because sugar is considerably cheaper and for some time fat was seen as the villain of the piece. However, in a ‘catch-22’ situation, reducing fat affects structure and volume and increasing fat adds calories - so that is precisely where avanté comes in either on its own or in conjunction with one of our other innovative ingredients.”

Ellis told FoodIngredientsFirst: “Tapioca starch is a clean label ingredient, and it’s understood by customers. The key to success with these products has been all about the process applied to the starch in order achieve the desired functionality for specific applications.”
 
“There are lots of ingredients available to replace sweetness, but this is not often the problem; indeed many customers tell us that they prefer the flavor of a product without it being so sweet, and that the less sweet flavor allows other flavors to be tasted. The focus of avante is on maintaining the desired structure and form for different products in conjunction with no detriment to taste and mouthfeel.”
 
“This new non-GM clean label starch is the perfect solution to reducing sugar in frostings and fillings whilst maintaining form and flavor. In a filling for, say, a Swiss roll, celebration or slab cake, it’s possible to replace up to half of the sugar content; in toppings up to 25 per cent whilst retaining definition; and glace icing such as for doughnuts could see a 20 per cent reduction. With the help of our food technologists there is an almost endless range of sweet applications that could benefit from bespoke product development.”
 
Ulrick & Short has invested significant time and expertise into proving the functionality and versatility of its sugar replacement ingredients, which help to maintain superb texture alongside a credible gloss finish and enhanced flavors. The company’s sugar replacement range can provide a genuine, functionally credible alternative for food manufacturers that not only fulfils all requirements for taste, texture and flavor, but also enhances flavors and spices rather than masking them. Coupled with other ingredients such as fat replacers, proteins and fibers, food manufacturers have everything they need to provide consumers with healthier alternatives to their favorite foods – including sugar-loaded bakery. 

“Ulrick & Short is already developing new applications for the avante range,” explains Ellis. “We are just working on a project to extend the sugar reduction into fondants and this technology is likely to have implications for sugar paste and other high sugar confectionery products. Market demand is leading the drive for more solutions such as this so there are definitely further innovations to come!”
 
Ulrick & Short is the leading British-owned starch specialist, supplying household name food manufacturers across the world with naturally gluten-free non-GM ingredients, and innovating across a diverse range of food industry sectors including bakery, meat, dairy, soups and sauces. The company has a team of dedicated sector specialists and food technologists based in Yorkshire and works hand in hand with customers to maximize value from product development.

by Elizabeth Kenward

To contact our editorial team please email us at editorial@cnsmedia.com

Related Articles

Food Ingredients News

Food loss challenge: Rabobank’s start-up shortlist to help reduce food loss in Asia

15 Oct 2018 --- Rabobank is tackling the issue of food loss throughout the supply chain by focusing on holistic solutions and is running a competition where start-ups pitch their ideas to reduce food loss to food and agri industry leaders and investors. Through the Food Loss Challenge Asia, Rabobank aims to look for solutions to curb food loss from farm to market and is asking start-ups “Do you have an existing tech-based solution that reduces food loss from farm to market in Asia?”

Food Ingredients News

Danone to use Nutri-Score labels on fresh dairy products in Belgium

15 Oct 2018 --- Danone is to pioneer a color-coded food labeling system on all its fresh dairy products in Belgium. The French multinational food-products corporation is getting ahead of a government-backed voluntary scheme for food products which sees the Belgium health ministry encouraging better nutritional labeling. The Nutri-Score systems come at the time when consumers are paying much more attention to what they eat and is in line with Innova Markets Insights' top trend for 2018 – “Mindful Choices” – the increasingly thoughtful consumer continues to catalyze changes in the way that companies produce, package and label their products.

Food Ingredients News

Greencore sells US operations to Hearthside in US$1bn plus deal

15 Oct 2018 --- Greencore Group plc has agreed to the sale of its entire US business, Greencore US, to an affiliate of Hearthside Food Solutions LLC for US$1,075 million on a cash and debt-free basis. Greencore says that following the deal, it expects to have a leading position in its core UK market, greater financial and strategic flexibility and potential for dynamic capital management. Hearthside believes the transaction marks a significant step in the further growth and development of its network.

Food Ingredients News

Chr. Hansen acquires dairy ingredient supplier Hundsbichler, raises organic growth targets

15 Oct 2018 --- Chr. Hansen is further expanding its enzyme production and presence into the traditional segments of specialty cheeses, with the newly announced acquisition of the assets of Austrian-based ingredient supplier Österreichische Laberzeugung Hundsbichler GmbH. Hundsbichler products are widely recognized for high quality and the purchase will enable Chr. Hansen to offer cheesemakers a second-to-none product portfolio in the animal rennet space, according to the company. Separately, the company announced that it had achieved all the overall financial targets set at the beginning of the year and raised its ambitions 9-11 percent organic growth for next year.

Food Ingredients News

Nestlé co-founds the Global Coalition for Animal Welfare to advance standards

15 Oct 2018 --- Nestlé and six other food companies (Aramark, Compass Group, Elior Group, IKEA Food Services, Nestlé, Sodexo and Unilever), have joined forces through the Global Coalition for Animal Welfare (GCAW) to advance animal welfare standards throughout the global food supply chain.

More Articles