The flour company has launched a new flavor-based ingredient that enables significant reductions in fat and calories in a range of baked goods, including muffins, cakes, cookies, biscuits, and morning goods, according to a press release. This ingredient combines flavor technology, functionality and mouthfeel, to replicate the taste and texture typical of baked goods but within reduced calorie recipes.
With this new ingredient, manufacturers can simply reduce the fat content in baked goods and with minor recipe adjustments, deliver a product with minimal changes in flavor, indulgence and mouthfeel. In a reduced-fat muffin recipe, this all-in-one calorie reduction solution enabled 37% reduction in fat, 22% reduction in saturated fat, and 14% reduction in kcal, while delivering comparable sensory qualities that would be expected of a full fat bakery product. The sensory panel made comparisons between the full fat, reduced fat control and recipe with the solution, scoring on indulgence, sweetness, creamy mouthfeel and overall aroma.
Ian Butler, innovation director at Synergy Flavors, commented: “We are fully committed to improving the dietary health of the nation by using our flavor technology and our taste modulation platform to support reformulation of lower calorie products. This new, innovative, technology can help manufacturers in achieving the challenging goal of reducing calories while maintaining the flavor and indulgence that consumers expect.”