Two new Vana-Lata additions, the butter-based Vana-Lata BB75B and the cream-based Vana-Lata CB72B, enable customers to adapt to global food trends as well as specific bakery and savory trends, the company said.
The trend towards clean label and all natural is rapidly growing, which is a result of the increasing demand for product transparency and traceability.
FrieslandCampina Kievit said 38% of European consumers regularly check the ingredients list before buying, while 39% avoid food and drinks entirely if they contain artificial additives or preservatives. In the bakery segment, this translates to a trend towards artisan, authentic foods that consumers understand and relate to.
The current bakery market offers a wide variety of products to accommodate consumer demand, from an abundance of choice in products to rising variety in textures. This has resulted in a 15% growth of butter applications.
Butter or cream base
FrieslandCampina Kievit based its Vana-Lata range on consumer behaviors. Gea de Groot, global product group manager, said the dairy-based fat powders in the portfolio offer the possibility of a butter or cream base.
“This enables increased premiumization, in line with the changing consumer wants and needs. That doesn’t just go for bakery products like butter cookies and brioche buns, but also for savory shiitake soup, mashed potatoes and béchamel sauce,” de Groot said.
“It also offers relevant possibilities for labeling. Although local legislation can vary, the use of Vana-Lata enables creating understandable labels, which is what consumers expect and look for.”
Vana-Lata BB75B contributes to an enhanced sensorial buttery taste and has a shelf life of 12 months, which the company said helps manufacturers open new markets.
Through its high butter content, manufacturers can also utilize all-natural labeling. Vana-Lata BB75B has high protein and no e-numbers.
Vana-Lata CB72B offers whitening and a creamy taste. It has a shelf-life of nine months.