most no energy. Put another way, that means gently stirring the mix in a mug of water, then exposing it to microwave treatment with a pleasing cake structure as a result. The system, named “Emulpals®” is highly tolerant of other ingredients that may be added, and provides long shelf life for the cake mix, too. This unique system is based on only a few selected emulsifiers, which have been activated on a native rice starch. So, aside from superior functionality, it provides a label-friendly approach, too. YOU’RE INVITED! Despite the success of the two recipes, Lasse emphasizes that they are primarily designed as inspiration for the industry – and that Palsgaard’s role is to help food manufacturers to improve existing products or develop new ones. He offers to throw open his lab to manufacturers who would like to explore these recipes together with Palsgaard’s knowhow to craft exactly the right recipe for their region and their target markets. “We’ve got well-equipped pilot labs around the world that can now work with customers to refine their recipes – or create new microwave mixes that can address new markets,” says Lasse. “As an ingredients supplier, we have created a new product development springboard, and we’re keen to follow it through to products that really sell in the marketplace.” The Palsgaard technologist points to the fact that, over the years, consumers have demonstrated a willingness to try out both ovenbased and microwave-based mixes as evidence that the right recipe can open up the market’s true potential, both with younger and older segments. For example, microwave-based cake mixes make it possible for children to safely enter the baking world, while senior citizens can finally serve up a cake that lives up to their guests’ expectations with far less effort. There are other markets, too, that may be of interest, such as cafés looking to provide tasty, attractive cakes with a minimum of fuss and bother. “We’re here to solve problems related to food ingredients,” explains Lasse. “What are our customers having difficulty with and how can we solve those issues? It may be market opportunities or production difficulties. Shouldn’t we solve those problems together? With this particular project, I think, we’ve achieved what everyone wants in a cake mix today: quality, ease, convenience, and most important of all, the ability to get the taste just right.” “I think one of the visitors to our stand at FIE in Frankfurt said it best. He just squeezed it, took a bite and said: ‘That’s just like a cake!’ It was the best thing he could have said to me.” Palsgaard’s pilot plants and product development support teams in Denmark, Mexico and Singapore can provide manufacturers with dedicated assistance based on awareness of regional markets, regulations and requirements. Trials – from small to industrial-scale – can be conducted in advanced facilities equipped with mixers, aerators, depositors and ovens, providing a complete recipe development and testing environment for optimal results.
Del
Print
Download PDF fil
