Replacement ingredient cuts fat, manufacturer claims
can reduce the fat content of some baked goods by 10 to 50 per
cent, its manufacturer claims.
Cargill's TexDesign targets the current consumer demand for healthier eating and away from fatty products. Cargill said the product is a carbohydrate-based fat replacement system that does not affect the texture or taste of the bakery goods. The fat content of pound cakes can be reduced by 25 per cent, biscuits by 20 per cent and luxury breads by up to 50 per cent by using the product, the company claims. The TexDesign has been designed to replace the margarine or oil in a recipe in the form of a dry mix or cream, without having to adapt the production method, Cargill said. The company also claims the product can give a softer texture to bakery goods as well as a longer shelf life for pound cakes. Cargill has launched TexDesign in Europe. Leatherhead foods last month said UK consumers spent the most on "low and light" foods per capita, throwing $164 (€122) per person at 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) last year. The best sectoral growth is predicted for the relatively undeveloped bakery and snacks and prepared foods markets, although the well-established light beverages market shows no signs of slowing down in many countries. The Department of Health predicts 6.6m men will be obese by 2010, compared to 4.3m in 2003, and 1.2m more women will be obese in 2020 than in 2003.