In light of COVID-19, consumer demand for food ingredients that have simple, recognisable and trustworthy declarations is at an all-time high.
It is timely then, that with this shift in emphasis Ulrick & Short has launched a new product range to their clean label portfolio. The new range, called fazenda, is a series of functional flours derived from different crops.
fazenda uses unique processing technologies to provide structure and a range of textures in bakery applications.
The range further extends the company’s palette of clean label thickeners and stabilisers, but with the added benefit of carrying a declaration of simply “flour” — offering both developers more choice, and the consumer the familiarity of a store cupboard declaration.
Harnessing the natural functionality from crops such as tapioca, wheat, rye and spelt, fazenda provides wide-ranging, functional benefits — enhancing a natural feel to bakery applications.
In bread, cakes and muffins, fazenda provides softness, volume and moisture retention, while in batters and coatings, the range provides adhesion and viscosity.
All the range is clean label, non-GM, plant-based, with wholemeal and organic options available – further adding to the natural and wholesomeness of the products.
Ulrick & Short R&D Manager, Danni Schroeter, said “fazenda is a great addition to our ingredient portfolio and has really useful functionalities in both conventional and gluten-free bakery applications. The broad range of crop bases also gives manufacturers greater choice when it comes to declaration and transparency.”
Schroeter added: “Ingredient declarations and front of pack claims are now intricately linked to consumer buying habits. They must, therefore, give the consumer a good feeling when purchasing the product — whether this is a clean or organic declaration, or with sustainable ingredients and packaging. If consumers perceive that a product is unhealthy, unnatural or artificial in any way, it’s a big deterrent.”
