Puratos on a mission to Re-invent the way consumers view indulgence

By Gill Hyslop

- Last updated on GMT

Puratos has released a raft of products that will enable bakers create indulgent sweet goods that consumers will feel good about. Pic: Puratos
Puratos has released a raft of products that will enable bakers create indulgent sweet goods that consumers will feel good about. Pic: Puratos

Related tags Puratos better for you Clean label Sweet baked goods

Puratos USA has rolled out a range of products that it claims will challenge the traditional notion of indulgence.

Under its RE-invent Indulgence strategy – which encompasses Real ingredients, Responsible choices and Re-imagined textures – the global ingredients specialist has developed a series of better-for-you products, including a line of plant-based cake and brownie mixes, Steamed Cake Donuts that feature innovative textures, clean label Topfil fruit fillings and Belcolade Sugar-Reduced Chocolate.

According to the company, “these exciting new textures, better-for-you ingredients and field-to-fork fruit fillings, sourced from local farmers prove that taste, health and care for people and planet can go hand in hand.”

Time to re-think the future of sweet goods

Puratos’ 2019 Taste Tomorrow Consumer Study revealed that 85% of US consumers read ingredients labels, while 2020 research from Packaged Facts noted 36% of Americans follow a plant-based diet. A further study found that 56% believe food in retail is too sweet, meaning “there has never been a better time to re-think the future of sweet goods,” ​said Jessica Blondeel, senior product manager of Patisserie at Puratos USA.

Already a leader in supplying innovative products, raw materials and application expertise for the bakery, patisserie and chocolate sectors, Puratos believes the unification of its strategy under ‘Re-invent Indulgence’ will bring new life to the sweet goods category and accelerate bakers’ business with products their customers can feel good about.

“RE-invent Indulgence is a groundbreaking way of bringing more fruit, more grains, less sugar and lighter textures into a category that has historically meant choosing between indulgence and health,” ​added Blondeel.

“These ingredients break the ‘all or nothing’ convention. Bakers can still deliver the crave-able comfort food shoppers want - donuts, brownies, chocolate cake – but in a more responsible way.”

Its Cacao-Trace sustainable cocoa programme has always focused on expert fermentation techniques to generate superior tasting chocolate for consumers and more income for farmers, the company’s latest Cacao-Trace, non-GMO, 100% plant-based mixes are the first of their kind in the industry.

Its unique Steamed Cake Donut mix is patented, and the new Topfil clean label fruit fillings will enable producers cut back significantly on ingredient that most consumers don’t recognise.

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