NZ Baking Industry

National Starch launches ingredient for reduced-fat cakes

Foodnavigator.com (08/01/09) reports that the National Starch Food Innovation (NSFI) is launching a new specialty starch (N-Dulge FR) derived from tapioca, which is said to enable up to a 75% reduction in the butter, margarine or shortening used in cakes. The starch may also reduce the fat content in other soft baked goods such as muffins and cookies by 30%.The starch is a compound ingredient comprised of dextrin and starch components and meets clean-label requirements. There is also potential to develop more fat replacer ingredient under the N-Dulge to extend to other baked goods such as pastries. Although unable to give a firm cost comparison, the product is likely to be cheaper than butter. N-Dulge FR is being launched initially into the European market, however they will not rule out a global release.