Puratos Identifies Trends in Cake Improvers and Filling Technologies
Global bakery products specialist Puratos is launching a new white paper presenting the latest industry trends driving cake freshness innovation, “Combining cake improvers and filling technologies: A catalyst for innovation in 2014 and beyond”.
The paper is the latest addition to The Cake Freshness Lab – Puratos’ professional online portal dedicated to sharing recent advances in cake freshness science, with a focus on Acti-Fresh.
Aimed at cake producers looking to achieve market differentiation that doesn’t compromise cake freshness, the content of this article focuses on the possibilities for combining specially designed fillings with cake improver technologies.
“The paper is intended to be a source of inspiration for our customers,” said Katrien Mullendorff, business unit director at Puratos.
“It identifies how cake producers can capitalise on the current opportunities, keeping cake freshness always front of mind. The concept of meal mobility, for example, is particularly challenging because individually packed cakes dry out more quickly.”
The Key to Fillings
Market research also indicates customer preference for filled, rather than unfilled, baked goods, according to the paper. Innovative fillings that don’t interfere with cake improvers’ performance but do enhance product appeal are therefore an attractive proposition for long shelf-life cake manufacturers, Katrien Mullendorff added.
Shown to improve immediate cake freshness and support longer lasting packed cake performance, Acti-Fresh has become a trusted solution overcoming many of the challenges surrounding shelf life, storage and transportation. Also, for manufacturers looking to leverage the mass market potential for sweet filled cakes, water-based fillings such as Cremfil Ultim, are presenting new possibilities for innovation.
The white paper is one of a suite of Puratos supporting materials addressing the business and technical advantages of cake freshness technologies.