FDBusiness.com

Ingredients company Parker has launched a new line of seven clean-label cake inclusions, produced using a unique hot-panning process, to help support customers in the dairy industry.

Brands that make indulgent products like ice cream have historically valued performance and sensory attributes over clean labels, but the new range has been warranted because of increasing consumer interest in health, Parker said.

Its new line offers stable, reliable products that allow for exciting new flavours – while at the same time removing artificial flavours and colours, partially hydrogenated oil, preservatives, and allergens including dairy, soy, and nuts.

“As indulgent food brands move toward cleaner labels, they will need inclusions that can still preserve a great sensory experience,” said Greg Hodder, president of Parker. “Parker is available to help with intriguing ingredients – like our new cake inclusions – that possess claims including all natural, allergen-free, and others.”

Parker’s cake inclusions are produced using a unique hot-panning process, which leaves lower moisture content in the final piece. This allows for a longer shelf life – up to 12 months – whereas traditional baked goods often have a shelf-life of weeks. A longer shelf-life can help manufacturers eliminate food waste and create operational efficiencies, particularly for brands that use smaller portions or have a longer manufacturing cycle. The ingredients are also shelf-stable, eliminating the need for costly frozen shipping and storage, and maintain the same shelf-life whether stored in a dry, refrigerated or frozen setting.

The cake inclusions have a crunchy texture when dry, and absorb fat and moisture in ice cream to create the dense mouthfeel of real cake. Inclusion flavours include brownie, pie crust, and carrot, vanilla, red velvet, lemon, and German chocolate cake. These classic flavours can be added to other ingredients to create exciting combinations like key lime pie or mixed berry cake, the Fort Worth company added.