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R&D Updates – December 2020

Festive Biscotti
Festive Biscotti

As Christmas edges closer, the R&D kitchen has been full of festive treats.

The latest sugar reduction recipe allows for up to 25% sugar replacement in cranberry and orange biscotti, using avanté 10S.

Get in touch for more recipes, samples and more information to replace sugar in biscuit applications. 

Healthy Snacks

 

Snacking products continue to develop with changing preferences for health, while following wider trends, such as veganism and increased vegetable content in products.

 

Our latest snacking recipe uses two U&S tapioca starches (synergie Lixivia and synergie L626) to create the final desired texture in our carrot and ginger cracker snacks.

 

Get in touch for more information, samples and a recipe.

WATCH:

HOW TO MAKE VEGAN JERKY VIDEO

 

Have a watch of our latest video from the R&D kitchen on making vegan jerky:

The addition of complex 15 allows for a source of protein claim to be made, while maintaining the texture and flavour of a traditional brownie.

Protein Brownie
Protein Brownie

We have been working on protein fortification of bakery goods to reach a “Source of protein claim” giving a healthier edge to an indulgent treat.

The addition of complex 15 allows for a source of protein claim to be made, while maintaining the texture and flavour of a traditional brownie.

Please get in touch for recipes, samples, or further information. 

FAT REDUCED BRIOCHE

 

Using delyte 5, a 25% reduction of fat can be achieved in brioche.

 

The inclusion of delyte 5 in this application, allows for the rise, structure and softness of the product to be maintained while improving nutritional profiles.

 

Please get in touch for recipes, samples, or further information.

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