Clean label functional ingredient expert Ulrick & Short has introduced avanté 25, a tool aimed at assisting bakers in managing the increasingly intricate demands of consumer health and regulatory requirements.
This innovative solution, specifically tailored for sweet bakery products such as muffins, brownies, and madeleines, enables manufacturers to cut sugar content by up to 30% while enhancing fibre levels. Unlike conventional bulking agents, avanté 25 is capable of emulating the essential functionalities of sugar — including moisture retention and crumb structure — without compromising texture or volume.
Sugar serves multiple important functions in baking; it not only adds sweetness but also acts as a plasticiser, stabilises foams, and contributes to aeration. To recreate these attributes, Ulrick & Short has formulated a unique blend of soluble maize fibre, wheat starch, and wheat protein.
Initial technical trials have demonstrated that this ingredient preserves the height and peaking crucial for high-quality muffins, while also ensuring a consistent crumb structure akin to that of full-sugar counterparts. This commitment to “functionality without compromise” helps brands enhance their profiles on nutrient modelling systems such as the UK’s NPM and Europe’s Nutri-Score, both of which increasingly penalise added sugars.
The introduction of this product aligns with current consumer trends, as 46% of individuals are actively trying to reduce sugar in baked goods, while 43% are attracted to high-fibre claims. Due to its soluble fibre content, avanté 25 offers physiological advantages that typical sugar substitutes do not.
The ingredient effectively moderates the glycaemic response when compared to conventional sugar and starch-based options. In addition, the soluble fibre contributes positively to digestive health by fostering the production of short-chain fatty acids in the gut.
“Fibres are currently a significant topic within the industry,” remarked Abi Sharp, R&D technologist and registered nutritionist at Ulrick & Short. “Fibre is essential from a nutritional standpoint, not only for digestive function but also for gut health and enhanced hormone secretion. The ability to lower sugar while increasing fibre using just one ingredient is incredibly beneficial.”
By utilizing avanté 25, manufacturers can incorporate up to 4g of fibre per 100g of the final product. This dual benefit allows brands to promote both reduced sugar content and fibre enrichment on their packaging, thereby appealing to a growing audience of health-conscious consumers.
To assist the industry in navigating these technical shifts, Ulrick & Short is providing samples and conducting technical masterclasses known as “Break Down the Bake,” where product developers can observe the performance of the ingredient firsthand.
