Beatreme Butter and Cream powders are created by naturally culturing fresh milk solids. They are formulated to deliver a rich creamy, butter-style mouthfeel in biscuits, with much less butter than traditional recipes require. This can either boost buttery tastes alongside existing butter content, or enable manufacturers to reduce butter content while maintaining an authentic taste.
Now the firm has launched a Butter and Cream range within its Beatreme line of cream, butter and cultured dairy powders. This new range provides a butter-boosting solution designed for use in biscuits.
"The last five years have seen a considerable increase in the number of all-butter biscuit variants at the premium end of the market across the EMEA region," explains Mike Carr, fine bakery market director for Europe, Middle East and Africa (EMEA), Kerry Ingredients & Flavours. "Taste is a crucial dimension because it is the rich, buttery taste that enables the indulgent positioning."
Butter plays an essential role not only in the taste of the product, but also the texture, structure and ultimately the quality. Rising dairy costs have put pressure on manufacturers, leading to reformulation to reduce the reliance on this increasingly expensive ingredient.
"The real challenge here is to address these reformulation issues while retaining the enticing butter taste in biscuits which is where we believe Beatreme will prove invaluable", said Carr.
Contact: Kerry Ingredients & Flavours