20% less fat in my dairy sauces? Yes please...
Are you looking to reduce the fat in your dairy-based sauces but worried about how your consumers will react to a reformulated product? Worry no more - our work with the University of Lincoln has discovered that cooking with Steam Infusion can reduce the fat in your dairy-based sauces by up to 20% yet your consumers won’t notice a thing (except the impact on their waistline!)
Cutting fat and doubling cooking capacity in dairy-based sauces
Food manufacturers are constantly finding ways in which to meet government regulation to address the global obesity epidemic. The challenge is how to reduce the quantities of ‘bad’ ingredients without affecting the tastes that consumers have grown to love. Changing the process is the first step in the battle to create an indulgent, healthy product without comprising on taste.
We carried out extensive research with the University of Lincoln under a government-funded Innovate UK research project to understand exactly how Steam Infusion technology could address this challenge. The results showed that the unique steam infusion processing environment manipulates starch to form a fat mimetic which enhances the creamy mouth-feel, enabling a reduction in overall fat content by up to 20% - all while maintaining the rich flavours associated with dairy sauces such as Hollandaise, Béchamel or cheese sauces.
It’s not just a question of cutting fat, thanks to the fast processing times, Steam Infusion can also help to double cooking capacity and improve product appearance by inhibiting the Maillard reaction.
Get the low down on the science behind Steam Infusion technology in our white paper and begin your journey towards healthier, tastier dairy sauces.