Since the UK Government laid out ambitious targets to reduce sugar and calories by 20% by 2020, manufacturers have had to consider nutritional profiles more so than ever.
Cakes, pastries and sweet goods are the single largest bakery subsector, accounting for a third of overall bakery category sales and over 20% of NPD. It’s therefore no surprise that high fat pastries, have been identified a target area for sugar, fat and overall calorie reduction.
“Bakers now need to stay ahead of the trend and be prepared for 2020. Delyte 10 offers the functionality to satisfy and beat legislation, putting them in a good spot for 2020 and the inevitable further consumer and governmental pressure.”
Clean Label Ingredient specialist, Ulrick & Short, have responded to this by developing delyte 10 – a new ingredient designed specifically for pastry. Bakers can now reduce up to 25% of fat in shortcrust pastry while still maintaining colour, texture, bite and flavour.
delyte 10 is declarable simply as “Starch”, delyte 10 is clean label, ensuring that back of pack declarations will remain transparent; it is also non-GM, dairy free and vegan friendly - satisfying retailers and consumers alike. It is easily added and requires no process change as it can be easily added to other dry ingredients so not to alter factory processes.
Ulrick & Short is a leading Clean Label ingredients specialist, supplying household name food manufacturers across the world with clean label and 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 is AA BRC accredited and has a team of dedicated sector specialists and food technologists based in the UK and works hand in hand with customers to maximise value from product development.
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