Ingredients Technology Brings Back Real Fruit to Baking

Leading international food ingredients manufacturer Taura Natural Ingredients has developed a way to put real fruit pieces into commercial biscuits and bakery applications. With consumers in Asia actively demanding higher quality fruit products, Taura is anticipating a positive response to the URC® High Performance Fruit range at the upcoming Food Ingredients Asia 2010 event.

Manufactured with Taura’s unique Ultra Rapid Concentration process technology, URC® High Performance fruit pieces are designed by food technologists specifically for sweet biscuit and cookie applications. Developed to meet the market demand for functional, soft fruit pieces the URC® High Performance range offers manufacturers a real fruit solution with bake stability and moisture control tailored to suit commercial baking operations.

“We’re seeing real growth across Asia in the use of fruit in sweet biscuits to achieve a healthier proposition,” explains Mr Julian Laking, Taura Natural Ingredients Sales Manager NZ and Asia. “With URC® pieces, a real sense of fruity freshness is achieved which is difficult to create from traditional dried or artificially flavoured products.”

Mr Yeap, Managing Director of Mackessen Chemicals PTE, is looking forward to supporting Taura Natural Ingredients at Food Ingredients Asia.

“Cookie and bakery manufacturers in Asia are actively seeking natural, real fruit inclusions that perform in baked applications, and taste good,” says Mr Yeap. “We’ve partnered with Taura Natural Ingredients because we believe their products provide a unique solution to traditional problems.”

Mackessen will be presenting the Taura Natural Ingredients range in booth H7 at Food Ingredients Asia on 29th September to 1st October. Product samples and further information will be available at the event.

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