National Starch Food Innovation Europe targets reduced fat pastries

By Rod Addy

- Last updated on GMT

Related tags Starch food innovation National starch food innovation

National Starch Food Innovation Europe has extended the use of its Sustaingrain wholegrain barley and N-Dulge FR tapioca dextrin and starch solution to deliver reduced fat, lower cost shortcrust pastries.

The company, one of the Ingredion Incorporated group of companies, has extended currently uses the ingredients to enrich the fibre and beta glucan content of baked goods and snacks, but it has now confirmed that it is able to sell them as ways to cut fat out of products such as short-crust pies and other foods made with pastry.

Reducing the fat content in shortcrust pastry often creates a tough, unpalatable product, because fat is usually used to coat flour, creating a crisp, melt-in-the-mouth texture.

Preventing shrinkage, improving texture

However, Simon Adderley, senior sales manager for National Starch Food Innovation, said the film coating properties of N-Dulge FR tapioca dextrin and starch solution and Sustagrain wholegrain barley overcame this issue. The former relaxed the dough, preventing shrinkage and creating a non-sticky dough which is easily handled, and Sustagrain delivered improved snap and texture contrast and enabled a clean label declaration of ‘wholegrain barley flour’.

“Growing concern related to high levels of fat intake is driving consumers to look for healthier options,”​ said Adderley. “ N-Dulge FR and Sustagrain offer food manufacturers an effective solution. These cost-efficient functional ingredients help develop reduced fat, shortcrust pastry formulations without compromising the taste, texture and mouthfeel of the finished products.”

By combining low dose in-use with reduced levels of expensive bakery fats, N-Dulge FR starch and dextrin and Sustagrain wholegrain barley could also help manufacturers to cut recipe cost, he added.

At the same time, they enabled them to maintain comparable taste, textural and sensory qualities to fat-rich alternatives

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