Cost-cutting desserts keep a premium character

Indulgent desserts can stay on the menu using the latest recession-proof solutions from Danisco. Targeting innovative dessert creams, mousses and water jellies, the many opportunities enable manufacturers to deliver on quality while optimising ingredient and processing costs.

“Consumers are looking for value for money. So the idea is not simply to focus on reducing costly ingredients or incorporating air, but to ensure a thick and creamy mouthfeel. This also fits with an emerging trend where small indulgences will be ‘in’ to lighten the hardship,” says Marie-Jane Fallourd, dessert group manager.  

Danisco stabilisers, including the GRINDSTED® PF Creamline range, GRINDSTED® Carrageenan FLX and GRINDSTED® Carrageenan CW and CP range, are at the heart of the solutions.

Novel strategies
“Using our GRINDSTED® PF 312 Creamline, we have developed very good strategies for replacing ingredients like fat and sugar in formulations that are creamier, healthier and affordably priced,” says Marie-Jane Fallourd.

Inexpensive ingredients, such as whey from cheese production and water, are in the spotlight. Water jellies, with their natural, fruity image, have particular innovation potential – GRINDSTED® Carrageenan CW providing just the right textural quality for high sensory appeal. Danisco has also developed solutions for replacing milk with whey in desserts creams and in mousses.

Homemade concepts
Further inspiration can be gained from the Danisco “Sweet as you like” concept for indulgent homemade desserts. Alternatively, manufacturers can draw on a series of ideas for everyday powdered desserts, such as crema catalana, made with GRINDSTED® Carrageenan CP. All these concepts respond to the growing consumer tendency to eat less at restaurants and more at home.

Flexibility in stock
For supreme flexibility in new product development, GRINDSTED® Carrageenan FLX has much to offer. With this one cost-efficient solution in stock, manufacturers will find themselves equipped to develop many types of non-aerated desserts using a diversity of processes.

Danisco has put together a comprehensive programme of cost-cutting solutions designed to beat the recession.  A detailed presentation of solutions for the dairy industry will be given at a Danisco webinar on 20 May at 14:00 CEST.

Join our webinar on value improvement in dairy: Register now

For more information, please contact:
Marie Jane Fallourd
Dessert Group Manager
Tel: +33 1 56 60 4790
Email: marie.jane.fallourd@danisco.com 

Press release in English