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I.T.S launches vegan bakery indulgences
Supplying natural flavorings to food and drink manufacturers since 2009, International Taste Solutions (I.T.S) has developed Vegan Boost – a new range of natural flavor enhancers that replicate the indulgent character- istics of traditional bakery products in dairy and egg-free alternatives. The launch, which taps into the growing consumer interest in plant-based diets, is timed to coincide with Veganuary.
Available in liquid and powder for- mats, Vegan Boost offers an all-in-one solution to improve the sensory qual- ity of a range of plant-based cake and patisserie products by accentuating buttery and creamy flavors. A higher strength range, Vegan Boost Extra, is also available if more intense flavors are required.
There are several ingredients bakers can use to rebuild the structural prop- erties of a product when dairy and egg ingredients have been removed, some of which may create off-notes. Vegan Boost masks these and delivers an authentic flavor experience to ensure
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those who follow a plant-based diet. They can enjoy the same delicious bak- ery products as other consumers.
Carl Smith, Head of Innovations at I.T.S, said “Consumer demand for plant-based products is rising, but until now the bakery sector has been a little behind the curve. Our bakery customers know we are easy to work with and they asked us for help in en- hancing the flavor of their vegan cakes and bakery ranges. We set about cre- ating a straightforward alternative to the options currently available from the larger flavor houses. Vegan Boost offers no-nonsense flavors, and it provides an easy-to-use solution that is proven to work. At I.T.S, we’re pas- sionate about helping our customers stay a step ahead of their competitors. That’s why we developed our message ‘A Braver Flavor’, which describes both who we are and the benefits we of- fer. We stand with anyone who wants to do something new, something dif- ferent or something braver. And we believe Vegan Boost thrusts the plant-
based bakery sector into a new era of innovation.”
I.T.S produced a cupcake and a bri- oche in-house and presented these to a team of panellists. The group com- pared the organoleptic characteristics – such as ‘buttery’, ‘richness’, ‘indul- gent’ and ‘creamy’ – of a vegan versus a non-vegan version of the recipes.
The vegan cupcake fell short on many of the sensory elements, but when I.T.S’ flavor experts added Vegan Boost to the plant-based rec- ipe, it enhanced the buttery quali- ties and delivered more fatty notes to amplify the cupcake’s perceived indulgence.
To create the vegan brioche, I.T.S re- placed the milk, butter and eggs with almond milk, olive oil, vegan butter and a small amount of lemon juice. The vegan brioche performed poorly, but when Vegan Boost Extra was added, the panellists said that the enhanced dairy and egg-free brioche was richer, with significantly improved creaminess and buttery characteristics.
FOCUS: BAKERY
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