Arla Foods Ingredients launches Snack Cake solution
2 September 2015 • Author(s): Victoria White
Arla Foods Ingredients has developed a high-protein Snack Cake solution that will enable bakery companies to target opportunities created by the ‘snackification’ of meal occasions.
As many as 45% of consumers globally regularly consume a snack as a meal alternative. Of these, 52% do so at breakfast, 43% at lunch and 40% at dinner. This phenomenon – known as snackification – is redefining how people eat and driving demand for healthier and more nutritious snacks that are considered a suitable replacement for a traditional meal.
Arla Foods Ingredients’ new Snack Cake solution is an on-the-go alternative to a sit-down meal, offering excellent taste and containing up to 10% whey protein and 200mg of calcium in a 21g serving with only 100 calories.
Snack Cake recipe is completely egg-free
Set to be unveiled at the forthcoming IBA trade show in Munich, the recipe is completely egg-free, helping bakers to control costs and overcome the supply chain difficulties sometimes associated with eggs. It also results in a recipe that is lower in saturated fat and cholesterol than other cakes. From a technical perspective, the Snack Cake is straightforward to manufacture, and scores highly on moistness, structure, stability and shelf life.
John Kjaer, Global Sales Manager for Bakery at Arla Foods Ingredients, said, “Most snacks are designed to satisfy a hunger craving rather than provide essential nutrients, which means people who snack in place of a traditional meal could be leaving a gap in their diet. Our Snack Cake solution represents an example of a product that can help address this. It meets all the usual criteria for a great snack – it’s convenient and indulgent. But, in addition, it delivers important nutrients, ensuring it is on-trend and attractive to modern consumers.”
Arla Foods Ingredients believes the Snack Cake offers inspiration for creating products that will appeal to two key demographic groups in particular – children and millennials.
Kjaer explained, “Millennials and parents of young children are two groups for whom snackification is becoming more and more relevant, but they also tend to be very health conscious, and prefer to choose snacks they consider to be ‘guilt-free’. By offering these demanding consumers cake snacking products that deliver all the qualities they are seeking – taste, convenience and nutrition – bakery companies can turn the snackification trend into a major commercial success.”
IBA takes place in Munich, Germany, from 12-17 September 2015.
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