2014 Annual Meeting Abstract - The development of a clean label high ratio cake concentrate

Poster Presentation
Cake, Cookies & Donuts

18-P

The development of a clean label high ratio cake concentrate
T. PENNY (1)
(1) Horizon Milling, Burlington, ON, Canada

Consumers continue to seek products that are labeled with fewer, recognizable ingredients without artificial preservatives, flavors, colors or sweeteners. Solutions offered in the cake category are not meeting customer expectations for functionality and overall eating quality. A review of current offerings in the cake category revealed that complex ingredient statements including the use of propylene glycol mono fatty acid esters, mono and diglycerides, polysorbate and sodium stearoyl-2-lactylate. These emulsification ingredients are highly functional in a cake system. The target was to develop a functional system that would replace the impact of these ingredients on batter aeration, cell structure and finished product texture. The resulting product reduced the ingredient statement to a list of seven common ingredients. When evaluated in a consumer hedonic liking test, this cake was preferred by more panelists (51%) when compared to two market leaders (24% and 25% preference) which declare those undesirable emulsifying ingredients. It delivers clean label cake products with recognizable ingredients that do not compromise customer expectations for quality.