The Let's Cake Together package comprises three ingredients - CakeZyme, Etenia and Delite - that provide specific advantages when used in cakes without the use of artificial additives. José Mastenbroek, global launch manager from DSM's Enzymes Business Unit, said: "The Let's Cake Together concept has successfully responded to the huge market demand for indulgent and great tasting low fat products. Manufacturers can now easily develop better-for-you cakes in a cost-effective way. More importantly, consumers can still indulge in delicious cakes without feeling guilty." Over the years, food that is low in fat, sugar and salt has developed the reputation of having a poor taste and texture. It has therefore become an ongoing challenge for food manufacturers to produce healthy food that tastes as good as its full-fat counterparts. CakeZyme, a microbial phospholipase, is added directly to the cake batter during processing. Eggs, specifically the lecithin contained in egg yolk, are commonly used in baking to act as natural emulsifiers. According to DSM, CakeZyme enhances the emulsifying properties of the ingredient meaning manufacturers can reduce egg use by up to 20 per cent, therefore cutting baking costs and extending the shelf-life. The company claims CakeZyme lowers batter density when compared to standard cake mixtures increasing batter volume and resulting in better viscosity, delayed crumb setting and improved crumb structure. DSM said the enzyme also offers greater product quality, extended shelf-life and a better nutritional profile. Etenia is a highly functional natural potato starch product. When added to cake mixtures, it can be a substitute for ingredients such as margarines, oil and butter. It can replace up to 30 per cent of the fat content, which still retaining the creaminess and richness of their full-fat counterparts. The ingredient has been developed and marketed jointly by DSM and Avebe Food, combining DSM's enzyme expertise and Avebe's manufacturing experience with starches. Delite, is a yeast-based potentiator developed by DSM that is added to enhance the buttery taste and increase moistness and creaminess. Because of its enhancing properties, specific flavours such as cocoa can be reduced. It enables manufacturers to improve the nutritional profile of cakes without compromising the taste. This also translates into products that can be produced costing 10 per cent less. Although each ingredient can be used on its own, Mastenbroek said: "There is a synergy between the three ingredients. For the premium reduced fat concept, it is the combination influencing softness, texture and taste that give a complete indulgent sensation." Let's Cake Together will be launched on 7 October at the International Baking Industry Exposition exhibition in Orlando, USA and on 30 October at Food Ingredients Europe in London, UK. Based in the Netherlands, the ingredients manufacturer DSM produces baking enzymes for the bread, milling and cereal industry. Enzymes are being used increasingly worldwide in the food and beverage processing applications and are expected to rise by 8 per cent each year to reach $1.2bn (€846.2m) by 2011, according to the World Enzymes report by The Freedonia Group. The food and beverage enzyme market makes up 57 per cent of the overall enzyme market.