Lo-cal baking

Related tags Danisco Nutrition

Danisco is launching Salatrim, a new low-calorie fat targeted at
the European confectionery and bakery industry. The product, which
has been patented, will be sold under the name Benefat.

Danisco is launching Salatrim, a new low-calorie fat targeted at the European confectionery and bakery industry. The product, which has been patented, will be sold under the name Benefat.

Fat remains a vital ingredient in bakery and confectionery. More than 30 per cent of a normal chocolate bar and 15 per cent of a biscuit is fat. Danisco believes that this can successfully be replaced by Benefat.

Indeed, growing consumer awareness about the dangers of too much fat has led major manufacturers to look for alternatives. Danisco is hoping that Benefat will provide bakers with a viable solution that accommodates healthier lifestyles.

Traditional fat replacers often cannot match the taste profile of fat. However Danisco believes that Benefat is able to meet the desired quality of taste as its structure resembles that of fat.

Another advantage is that the product does not contain trans fatty acids, which are under intense public and governmental scrutiny at the moment.

"Benefat is a constructive fat-based alternative to conventional fat in the diet,"​ said Danisco Emulsifiers president Torben Svejgaard. "Benefat offers food processors a safe and effective way of improving the nutritional profile of foods without compromising taste, as the calorie value is one third lower than ordinary fat."

Products containing Benefat will largely be targeted at adults who want to fight obesity and still be able to enjoy a treat now and then. Danisco​ maintains that the components in Benefat are present in the foods we normally consume.

Benefat has been sold on the US market for years and has been well received by consumers. With the approval from the EU, it is likely that the product will be launched in Europe in the next few months.

"We expect annual sales of between €7 and 14 million after an introduction period of two-four years,"​ said Sveijgaard. "This corresponds to approximately 0.1 per cent of the market for chocolate and cakes."

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