Bentley achieves fat reduction in bakery products

By Laura Crowley

- Last updated on GMT

Related tags Fat content Butter

Ulrick & Short's fat replacers Delyte 5 and Delyte 6 have
helped a UK family fun successfully reduce the fat content of its
products by up to 40 per cent.

Bentleys Snack Cakes said it was able to enter new markets after rapidly introduce the tapioca-based fat replacers into over 40 different product lines with the help of clear guidance from the clean label ingredients manufacturer. "We have been thoroughly impressed with the Delyte products, which were extremely flexible and easy to work into our recipes."​ said Peter Bentley, director for Bentley. "We are now confidently entering the reduced fat market." ​Leatherhead foods said last year UK consumers spent the most on "low and light" foods per capita, spending $164 (€122) per person on these foods, compared to American spending of $125 (€93), and $115 (€86) in Australia. The overall market for these products in the US, the UK, Germany, Italy, France, Spain and Australia was worth a total of $66bn (€49bn). Delyte ingredients ​Ulrick & Short developed the Delyte 5 and 6 at the start of this year, claiming it could replace quantities butter in cakes, breads and pastries. One is appropriate for cakes and the other, a finer grain, for products such as butter cream. Through adapting the recipes, the mix can be used to replace up to 50 per cent of the fats, but if the manufacturer is willing to reformulate this percentage can be increased to 97 per cent, the company said. Adrian Short, co-founder of the UK-based company Ulrick & Short, previously explained to BakeryAndSnacks.com that the ingredient was developed for bakery manufacturers eager to break into the low-fat and 'healthy' market. Bentley said that one of the most difficult products to reduce fat in is flapjacks because of the binding properties that the fat gives. However, it has reduced the fat content in its flapjacks by 25 per cent without changing the taste or consistency of the product, claimed Bentley. As well as reducing fat content, the Delyte products can also increase process tolerance through increased water binding and is designed to improve overall moistness and shelf life of bakery products, leading to less waste and cost savings. Industry attempts to cut fat ​Like Ulrich & Short, many ingredients firms in Europe have created similar "healthy alternatives" for bakery products, in the aim of targeting health-conscious consumers. In September last year, DSM launched a 'Let's Cake Together' package comprising three ingredients - CakeZyme, Etenia and Delite - to enable manufacturer to reduce egg and fat content of cakes, while extending shelf-life and creating a better nutritional profile. In the same month Cognis launched a new whipping agent made from lauric acid, aimed specifically at the low-calorie savoury bakery market.

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