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FrieslandCampina Kievit launches trend & recipe booklet – reformulating perceptions in pastry & decoration

January 30, 2019

FrieslandCampina Kievit launches a new trend and recipe booklet, research-based and packed with fresh ideas for successful innovations in the pastry & decoration market. Its bakery experts have devoted their in-depth consumer understanding to bringing appetizing applications using fat powders, whipping agents and cake emulsifiers. Food manufacturers in pastry and decoration can not only discover the latest trends and explore inspirational recipes, but together with FrieslandCampina Kievit’s bakery specialists quickly translate these in market-winning propositions.

Ahead of the trend

Today’s consumers are driven by the desire to make conscious choices and have an indulgent sensorial experience. Consumers keen on clean eating want recognisable ingredients on the label and ethically and sustainably produced products. They want this combined with a good indulgent experience. Having unique insights about what it is exactly that consumers want -from its own online listening programme-, FrieslandCampina Kievit address this growing trend, enabling customers to create instantly instagrammable, clean label end products and increase market share.

Insanely delicious recipes

From temptingly buttery pecan cookies and moreish muffins to brilliant brioche buns and luscious lemon mousse, the new booklet brings fresh ideas that combine high-performance ingredients with recipes guaranteed to excite consumers and keep them coming back for seconds. The formulations featured cater to the growing need for ‘healthier indulgence’, including tempting texture varieties, firm creams with lasting hold and buttery delights and cleaner label possibilities.

High-performance ingredients 

To address the current trends, FrieslandCampina Kievit has developed a broad portfolio. Ingredients have already been tested extensively and are proven to be high performing, so recipes can be translated quickly into winning end products.

For example, the powder whipping agent, Vana-Monte DP570, represents an attractive alternative to current (liquid) toppings in the market with which professionals can create cake with a smooth appearance and swirls with beautifully clean sharp edges. But its key benefit is that toppings retain their supreme firmness and stability also at ambient temperatures, enabling bakers in warmer climates to create attractive displays to tempt consumers. A superb clean taste profile and a full body and warm mouthfeel score high on creaminess.

With regards to fat powders, the Vana-Lata portfolio’s butter and cream fat powders are a perfect fit for consumers on the lookout for feel-good moments and a simple, homemade touch to their products. They offer a delicious full mouthfeel and either an indulgent buttery or a fresh creamy taste. This premium sensory experience is combined with superior whitening properties, a long shelf-life and full supply chain transparency. Two new Vana-Lata additions include the butter-based Vana-Lata BB75B and the cream-based Vana-Lata CB72B.

The Vana-Grasa range of fat powders with a high fat content boasts perfect solubility and creates the indulgently texture and mouthfeel in muffins, cakes, bread and savoury bakes that keeps consumers coming back for more.

Uniquely formulated 

FrieslandCampina Kievit is passionate about working in partnership with its customers. With Kievit’s unique recipes feeding the imagination and Kievit’s pastry and bakery experts bringing an unparalleled wealth of expertise, together the customer and Kievit can exploit new opportunities for differentiation and leading end products.

Flick through Kievit’s trend & recipe booklet!