Though having emerged only in recent years, already innovative solutions are needed to spice up the increasingly mainstream ‘free-from’ trend. Baobab could be the next big thing, says Nick Salter, co-founder of Aduna.
Accommodating to consumer demands for ‘Free From’, manufacturers are finding vast opportunities for growth in even the ice cream and frozen dessert categories, according to market research firm Packaged Facts.
The Palsgaard SA 6610 is a powdered cake emulsifier and a versatile whipping agent for industrial cake manufacturers, whether applications involve whipped or stirred cake formulations.
With an ability to stabilise even high amounts of liquid oil in both aerated and non-aerated cakes, the emulsifier enables a switch from saturated fats to unsaturated oils, providing significant health benefits.
The emulsifier is completely vegetable-based and free of allergens, trans fats, and sugar, thereby suiting vegan, gluten-free and/or sugar-free recipes. It suits cake mix producers or industrial cake manufacturers looking to move away from shortenings, and presents a clearer label as it only lists one food carrier and emulsifier on the label.