NOVOZYMES OPTICAKE BY THE ENZYME EXPERTS

Transcription

1 NOVOZYMES OPTICAKE BY THE ENZYME EXPERTS

2 FRESHLY BAKED TWO MONTHS LATER Consumers today are as busy as ever. So when they want to indulge with a treat, it has to be something quick and easy. The convenience trend is part of the reason why the packaged cake segment is one of the fastest growing in the cake market. But no matter how convenient, a packaged cake won t sell if it s hard and dry. Staling is a major challenge for cake manufacturers. Over time, with distribution and storage, packaged cakes turn harder and dryer and lose their textural appeal. It only takes one bite for those cakes to lose consumer preference. Cakes stale and quality deteriorates during storage Force (g-force) 2, 1,6 1, Days Novozymes has leveraged its market leadership and pioneering in freshkeeping of baked goods to develop OptiCake. OptiCake is a family of cake tools that keep the freshly baked quality for cakes throughout storage, for the benefit of cake ingredients suppliers, bakeries and consumers. Figure 1. Hardening of pound cake over time.

3 OPTICAKE CREATED BY THE ENZYME EXPERTS OptiCake is a proven superior enzyme technology that raises the bar for what packaged cakes should look, taste and feel like after months of storage. OptiCake Excel and OptiCake Lift are developed by Novozymes, the enzyme experts, to help cake manufacturers meet consumer needs and produce cakes that stay appealing and are pleasurable to eat even after lengthy storage. Consumers on which cake they would prefer to purchase after two weeks of storage Cake without OptiCake Cake with OptiCake Keep the freshly baked qualities throughout storage Develop soft, moist cakes with a superior texture Get higher volumes and a better shape Give consumers the cake they prefer Innovation from the enzyme experts Novozymes is the market leader in enzymatic freshkeeping of baked goods. Over the last 2 years, we have pioneered a number of solutions for the baking industry, in particular in the area of freshkeeping of bread, such as maltogenic amylases and lipases. Figure 2. Survey of 416 consumers in the U.K. and France tasting pound cakes with and without a prototype of OptiCake Excel after two weeks of storage. What makes OptiCake Excel unique is the patented, sugar-tolerant maltogenic amylase that acts on starch from the flour. This enzyme is specifically developed to slow down staling of cakes with a high sugar content. Combined with a phospholipase for better texture, you get a complete patented tool for making your cakes stand out and gain consumer preference.

4 TOOLS FOR SUPERIOR PERFORMANCE Novozymes OptiCake Excel Novozymes OptiCake Lift The complete tool for excellence in cake freshness An efficient tool for enhancing cakes This enzymatic solution excels at keeping the moistness, softness and texture of industrial cakes during storage. An efficient enzyme solution that gives a lift to the volume, crumb and texture of industrial cakes for storage. Keeps freshly baked quality throughout storage for softer, moister cakes with superior texture More operational flexibility in cake production and distribution Higher volume, better shape, better crumb Higher volume and better shape A better crumb Improved texture through storage

5 SOFTER, MOISTER, SIMPLY BETTER It was softer and it tasted nicer, the moistness and all that it was definitely more appealing U.K. consumer on pound cake treated with OptiCake technology, stored for two weeks. The freshness perception is what makes for a great cake. That s what consumers want when they re looking for some easy indulgence. The question is what does it really mean for a cake to be fresh? Novozymes consulted over 4 consumers in two of the most cake-consuming countries in the world: France and the U.K. We asked them to describe in their own words when a packaged pound cake is really fresh. The top three answers were soft, moist and tasty. On top of that, these consumers expect packaged pound cakes to remain fresh for at least one to two weeks after purchase. sensory properties of the cake. The consumers gave the cake with OptiCake Excel higher scores: Softer to the touch (9%) Softer to bite and chew (71%) More moist (7%) Overall fresher (7%) Smoother to swallow (68%) More pleasant to chew (66%) Overall, 73% preferred the OptiCake-based pound cake and 85% of these owed it to the moistness (figure 2.) OptiCake solutions increase the perception of freshness in cakes by creating a softer and moister pound cake throughout storage. In fact, over 7% of consumers said that a pound cake made with OptiCake technology and stored for two weeks was both moister and softer, significantly improving the OptiCake Excel also improves snack cakes such as muffins. An expert evaluation confirms the findings from the pound cake study and gives OptiCake Excel higher scores on freshness in particular on softness and moistness. see next pages

6 CONSUMERS WANT SOFT AND MOIST Consumers on how they would describe, in their own words, when a packaged pound cake is really fresh (fig. 3) and how long they want a packaged pound cake to be fresh after purchase (fig. 4) 75 It is spongy or soft It is moist or not dry It is tasty or it has good taste Up to 1 week 1-2 weeks 3-4 weeks More than 4 weeks 6 45 % 3 15 Top 3 answers U.K. consumers French consumers Figures 3 & 4. Survey among 416 consumers in the U.K. and France: Perceptions of cake freshness. Consumers on which cake is moister (fig. 5), and softer to bite and chew (fig. 6) after two weeks: OptiCake Excel Moister without OptiCake No difference Moister with OptiCake Moister without OptiCake No difference Moister with OptiCake Figures 5 & 6. Survey among 416 consumers in the U.K. and France: Evaluation of pound cakes with and without a prototype of OptiCake Excel.

7 High perception of moistness (fig. 7) and softness (fig. 8) 9 9 Sensory scoring on moistness (1-9 scale) 6 3 Sensory scoring on softness (1-9 scale) 6 3 Day 1 Day 14 Day 28 Day 58 Day 1 Day 14 Day 28 Day 58 Figures 7 & 8. Expert evaluation of muffin with and without OptiCake Excel. Dosage on batter basis.

8 FRESH FOR FIGHT With their superior ability to fight staling, OptiCake solutions maintain the perceived freshness of cakes over time. That includes not only the experience of softness and moistness, but also smoothness, melting and chewing quality. Even after two months of storage, pound cakes baked with OptiCake Excel achieved top scores in both instrumental and sensory tests. Muffins baked with OptiCake Excel received higher sensory scores on day one and even after two months of storage. So, a cake made with OptiCake Excel is as soft after two months as the reference cake is after 15 days. In addition to higher customer loyalty and fewer returns, this can also translate into more efficient planning, production and distribution.

9 OptiCake Excel gives pound cakes around 45 extra days of softness and 55 extra days of sponginess Hardness of pound cake over time Cohesiveness of pound cake over time Force (g-force) 2, 1,6 1, Cohesiveness (g-force/g-force) Days Days Figures 9 & 1. Novozymes test: Hardness and cohesiveness of reference and OptiCake Excel pound cake after storage. Dosage on batter basis. OptiCake Excel scores higher in sensory evaluations of muffins at day 1 and after two months Sensory scoring of muffin at the day of production Sensory scoring of muffin after two months of storage Smoothness Softness Moistness Smoothness Softness Moistness Melting Chewing quality Melting Chewing quality Figures 11 & 12. Sensory evaluation of reference and OptiCake Excel muffin after storage. Dosage on batter basis.

10 A TREAT FOR THE EYES While moistness and softness are key to the freshness perception, a cake is more likely to be picked up if it looks delicious. OptiCake provides up to 1% more volume, a better shape and an appealing top. On top of that, OptiCake gives cakes a more uniform crumb structure that s less crumbly when sliced and eaten, and has fewer holes and other defects resulting in an overall improved texture. A better shape and top with OptiCake Excel Figure 13. Volume and shape of reference cake and OptiCake Excel cake. Dosage on batter basis. OptiCake Excel and OptiCake Lift provide a more uniform crumb structure OptiCake Excel (12 ppm) OptiCake Lift (5 ppm) Figures 14 & 15. Crumb structure of reference cake and OptiCake Excel cake. Dosage on batter basis.

11 THE KEY TO BETTER CAKES COMES FROM THE ENZYME EXPERTS Novozymes gives you OptiCake: The new, superior tool for keeping the freshly baked qualities of your cakes throughout storage. Get in touch with your cake ingredients supplier today and enjoy a fresher cake for months. Learn more at

12 Novozymes A/S Krogshoejvej Bagsvaerd Denmark Tel Fax Novozymes is the world leader in bioinnovation. Together with customers across a broad array of industries we create tomorrow s industrial biosolutions, improving our customers business and the use of our planet s resources. Read more at Main sales offices: For more office addresses, visit Africa, Sub-Sahara Sandton, South Africa Tel Australia & New Zealand Sydney, Australia Tel Central & Western Europe Dittingen, Switzerland Tel China Beijing Tel Europe, Middle East & Northern Africa Dittingen, Switzerland Tel Indian Subcontinent Bangalore, India Tel Japan Tokyo Tel Korea Seoul, South Korea Tel Mexico, Central America & Caribbean Mexico City, Mexico Tel North America Franklinton, North Carolina Tel Russia & Belarus Moscow, Russia Tel South America Araucária, Paraná, Brazil Tel South-East Asia Kuala Lumpur, Malaysia Tel Laws, regulations, and/or third party rights may prevent customers from importing, using, processing, and/or reselling the products described herein in a given manner. Without separate, written agreement between the customer and Novozymes to such effect, this document does not constitute a representation or warranty of any kind and is subject to change without further notice. Novozymes A/S No