15 Jun 2022
There are discussions across multiple industries surrounding increased costs and how this affects different areas of a business. One of the most significant changes in the chocolate, bakery, and patisserie industries is the price and availability of certain ingredients.
Our latest Taste Tomorrow consumer research found that increasing food prices are a top 3 concern for consumers. To save money, people are changing their shopping habits to source cheaper ingredients, which impacts artisan bakeries and the food service. With this in mind, product prices must remain competitive in the current market, and costs must not exceed your target consumers' willingness to pay.
That said, data from our most recent Taste Tomorrow survey revealed that over 40% of people don’t go for the cheapest option for bread, chocolate, cakes, and pastries; they remain with a quality brand that they trust. This highlights the value of your craftsmanship, the importance of not compromising quality, and ensuring that your products are as great as they’ve always been.
At Puratos, we help find solutions. One of those solutions is using alternative, cost-effective ingredients to help mitigate costs while keeping the quality of your finished products high.
Reducing production costs through innovative solutions
At Puratos, we believe in using innovative solutions to help you deliver high-quality baked goods that meet consumer trends demands while keeping production costs affordable. Our solutions can reduce recipe costs, improve the efficiency of the process, and better waste management, leading to reduced costs and optimized margins.
We’ve put some of our solutions below; however, please get in touch with us so that we can find the perfect, tailored solution for you.
Egg and egg wash alternatives
Eggs and egg wash products are key ingredients for most bakeries and patisseries. But, they are currently a volatile cost, making it difficult to maintain consistent recipe costs and put consumers’ minds at rest.
Puratos’ egg reduction solution is ACTI Egg Reduction. It has been developed to keep all finished product properties the same, such as taste and texture so that consumers can’t tell the difference. However, by reducing the number of eggs in the product by 25% (for example) and increasing the water content with ACTI Egg Reduction, you can reduce production costs by up to 16%.
As well as an egg replacement, we offer an egg wash alternative, Sunset Glaze, a plant-based solution that improves the visual aspect of baked goods. This solution removes the use of eggs in the wash altogether, which, in turn, eliminates the instability of the cost.
Further, glazing your products with Sunset Glaze brings 10% extra yield, allowing you to mitigate costs and stabilize them.
Read more about our egg and egg wash alternatives here.
Fat alternatives
As you know, butter or fats make up a large portion of many recipes, especially pastries. The quality of the fat affects the texture, quality, and cost of your bakery goods. More so, at the minute, the cost is affected the most, as prices of fats are high and particularly volatile, making it harder to maintain consistent prices for consumers without lowering the quality or the amount of butter/fat you use in your recipe.
This is why, at Puratos, we offer you a direct plant-based butter alternative, Mimetic. It’s an option that is much more convenient to use than its animal-based counterpart, has great workability, and excellent plasticity, and it’ll still give consumers that delicious buttery sensation while saving you up to 30% in production costs.
In addition to this, we have an innovative product that reduces fat in soft & sweet bread recipes by up to 75% - Puraslim. With this solution, you can reduce recipe costs by up to 20% without compromising taste and quality. Moreover, thanks to Puraslim you can improve the nutritional profile of your soft & sweet breads.
Last but not least, in cakes, our Acti Fat Reduction solution enables to reduce up to 30% of fat (vegetable oils or margarines), without compromising on quality.
Read more about Mimetic and Puraslim and contact us to find out more.
Gluten alternatives
Although gluten is almost an essential ingredient in the baking world, it’s also one that’s relatively expensive. Overall, it can amount to 3.5% to 15% of the recipe, depending on what you are baking.
At Puratos, we have developed a cleaner label solution, Intens Gluten Replacement, replacing 3% of the gluten in any recipe without compromising product quality. It’s an easy-to-use, effective alternative that can significantly reduce your production costs.
Find out more about Intens product range.
To discover more alternative products and innovative solutions that Puratos can offer you during these challenging times, contact us today.
