Delyte brings big costs savings to the bakery sector

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 23 May 2008



(2008), "Delyte brings big costs savings to the bakery sector", Nutrition & Food Science, Vol. 38 No. 3.



Emerald Group Publishing Limited

Copyright © 2008, Emerald Group Publishing Limited

Delyte brings big costs savings to the bakery sector

Article Type: Food Facts From: Nutrition & Food Science, Volume 38, Issue 3.

In a response to the increased cost of using butter in food production and the need to address the obesity crisis, manufactures are looking for alternatives to use to replace butter and bakery fats. To meet these needs a leading UK manufacturer of clean label ingredients Ulrick & Short Ltd, has responded to the growing issues of fat substitutes by developing a fat replacer, Delyte6 a highly functional clean label ingredient. One of the hardest hit sectors from increased butter prices has been those involved in baking because it still remains a key ingredient in many products. The matter is further complicated due to labelling legislation which prevents the term "all butter" being used if some of the butter has been substituted with other fats.

Specifically designed as a non-fat butter replacement, Delyte6 cleverly allows food manufacturers to remove some butter content from products and still use the label "all butter", which highlights to consumers that the food is still an indulgent product. The development of Delyte6 will not only allow bakeries to use more healthy ingredients that do not need to be declared but will also provide significant cost savings of up to £1,000 per ton of butter.

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