Icing reformulated to meet health and wellness demand

By Jane Byrne

- Last updated on GMT

Related tags Food standards agency Baking

A product reformulation provides naturally derived icing for use in toppings and eye-catching decoration on baked goods, according to supplier BakeMark.

The new Crembel icing line is free from preservatives and is available in a range of colours from pale yellow to white to rich caramel and chocolate, said the UK bakery ingredients supplier. The icings, according to the manufacturer, can be used on their own or in combination and can also be piped in rosettes or used to create traditional melted coatings. BakeMark marketing manager Lisa Smith told BakeryandSnacks.com that the enhancement of its popular Crembel icing range was informed by growing consumer demand for natural and healthy foodstuffs and increasing requests from its bakery manufacturer client base for alternatives to artifical colourings. "Consumers still seek out indulgent treats, but want them to also have a wholesome twist,"​ said Smith. She said that the new icing line is derived from natural plant materials except for the Vanilla Crembel, which contains the colour titanium dioxide, required to create a distinctly white icing. FSA standards​ All the flavourings and colours, apart from the Vanilla Crembel, are produced in accordance with the UK Food Standards Agency (FSA) code of practice, said the manufacturer. Smith said that the ingredients were sourced from approved suppliers who are expert in utilising natural plant materials to obtain authentically natural tasting flavourings and vivid stable colours. "The materials we use for colouring are actually natural fruit and vegetable extracts and can be simply declared as such,"​ said Smith. Smith also said that BakeMark was very careful in choosing the right colourings and flavourings to ensure that its bakery manufacturer customers would not have to incur any extra costs as a result of the Crembel line reformulation. Sheen appeal​ The company said that the new icing range, which does not contain any hydrogenated fats, provides bakery manufacturers with a product that has a glossy finish and smooth texture when melted to appeal to consumers: "This has been achieved by production of a very fine and homogenous crystal structure by our in-house fondant manufacturing plant, as well as carefully controlled production processes,"​ said the company. Storage​Smith said that the products will last for six months unopened when stored in cool, dry conditions and four weeks when opened and handled hygienically. "This shelf life is due primarily to the design of the icing, which controls the water activity sufficiently to deter microbial growth. Careful choice of other ingredients and processing conditions also play a role in this,"​ according to the company. The company said that the icings easily withstand freezing but must be carefully defrosted to avoid condensation on the icing, and it recommends defrosting on an open rack in a relatively dry atmosphere for ideal results.

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