National Starch Food Innovation has unveiled a starch for the reduced fat cake market. The firm claims that manufacturers can now create high-quality cakes using 75% less margarine, butter or shortening, without compromising on taste.
The starch allows a 30% reduction in calories in high-ratio cakes while maintaining a soft, springy texture. Muffins, cookies, cake fillings and buttercream can also benefit from up to 30% less fat.
Alison Knight, European technical development manager, bakery, National Starch Food Innovation, says: "Consumers are often disappointed by the inferior taste and texture of reduced-fat cakes, which affect their best-laid healthy eating plans.
"Our new ingredient offers a solution with no compromise. Plus, by reducing the use of butter by up to 75%, bakery manufacturers can achieve more significant fat reduction than has previously been possible."
National Starch 0161 435 3200