Campden BRI case study
Lower fat cakes – bakery innovation of the year for
N–Dulge FR
Campden BRI played a "key part" in the success of National Starch's groundbreaking new ingredient N–Dulge FR® according to Simon Adderley, National Starch Food Innovation's Sales Manager for Western Europe.
In addition to Bakery Innovation of the Year, it also claimed the overall most innovative food ingredient, at the European Food Ingredients Exhibition Excellence Awards held in Frankfurt in November 2009.
N–Dulge FR mimics the role butter, margarine or bakery fats play in a cake recipe – the result being the reduction of fat and saturated fat content of some cakes by almost two–thirds and the calorie content by a quarter. Fat reductions have also been achieved in muffins and cookies. National Starch has also found that its use can help manufacturers introduce cost savings on warehousing and storage and improve production efficiency.
Describing Campden BRI's role, Simon Adderley commented, "We are delighted to be working with food scientists from Campden BRI. Their comprehensive knowledge of bakery applications is indispensable, from the moment we formulate research objectives and methodologies, and in recipe formulation, ingredient testing and sampling. By gaining new perspectives on how our ingredients can be used, we can maximise our best concepts to help food manufacturers add value to their products."
The project is just one of a series in a long-standing R&D collaboration in which National Starch Food Innovation has drawn upon Campden BRI's specialist food technologists and first rate facilities – aptly demonstrating our aim to help companies innovate through the practical application of technical excellence.
Contact: Charles Speirs +44(0)1386 842284 c.speirs@campden.co.uk