FrieslandCampina Kievit expands portfolio with new dairy-based fat powders

NETHERLANDS- FrieslandCampina Kievit, the Dutch dairy company’s ingredients business has expanded its line of dairy-based fat powders with butter and cream offerings.

The Vana-Lata BB75B butter and CB72B cream products enables brands to leverage global food trends, address the growing need for indulgence and transparency while delivering on the clean label popularity.

According to the company, the Vana®-Lata portfolio provides premium and texture varieties perfect in meeting consumer demand for great tastes.

The Vana-Lata BB75B butter could be vital in opening new or furthering markets as it contributes to an enhanced sensorial buttery taste, has excellent dough properties in combinations with high protein and zero e-numbers and a shelf life of 12 months.

On the other hand, Vana-Lata CB72B cream product offers a premium sensory experience with whitening looks and superb creamy taste, adding freshness to products.

FrieslandCampina said it has a shelf-life of 9 months and is an all-round ingredient with endless application possibilities and proven functionalities.

“The dairy-based fat powders in the portfolio offer the possibility of a butter or cream base.

This enables increased premiumisation, in line with the changing consumer wants and needs.

That doesn’t just go for bakery products like butter cookies and brioche buns, but also for savoury shiitake soup, mashed potatoes and béchamel sauce. It also offers relevant possibilities for labelling.

Although local legislation can vary, the use of Vana-Lata enables creating understandable labels, which is what consumers expect and look for,” said Gea de Groot, Global Product Group Manager.

A number of consumers especially from Europe are entirely shunning away from foods and drinks that claim artificial additives or preservatives and in the bakery segment, this translates to a trend towards artisan, authentic foods that consumers understand and relate to.

The bakery market is bombarded with abundance of choice in products and various varieties in textures resulting in a 15% growth of butter applications for unique mouthfeel or taste, revealed the company.

Additionally, enhancing sensory qualities has become a key focus to create shareworthy products in a social-media driven world.

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