The company said the product – which was formulated in collaboration with the supplier Blendhub - maintains its consistency and texture after defrosting. It said the collaborative innovation led to a better performing product aligned with the demands of today’s consumer.
"This product has emerged from the search for solutions to the problems of using sugar in the decoration of confectionery/pastry products, namely, moistening, agglomeration, dissolution with the heat of baking, etc. It is also more resistant to heat than existing products on the market and more environmentally sustainable, as it does not contain palm oil," explained Paco Serrano, the product's formulator.
Collaborative innovation is a growing trend in the agri-food sector and allows companies to share knowledge and emerging technologies applied to innovation and food safety and traceability, which helps to improve competitiveness and differentiation on the shelf, while being more efficient and profitable.
This product – made with sunflower oil -- is especially suitable for decorating long-lasting pastry products (cakes, pies, biscuits and pastries, among others), said Azucarera, and is ideal for making frozen and refrigerated cakes.
"This product solves problems when using sugar in the decoration of confectionery and pastries, such as moistening, agglomeration and dissolution during baking, since it is more heat resistant than current products in the market and more environmentally sustainable because it does not contain palm oil,” added Serrano.
