Innovative prototype: Cereal bar with a filling
Today’s consumers are becoming increasingly mindful of the food they eat and where the ingredients come from. That’s why Cargill offers CremoFLEX®, a customizable range of premium plant-based filling fats for bakery & confectionery, and why we are applying these specialty fats in fillings that can have many different sensorial and texture parameters.
Truly raising the bar
Developed for bakery and confectionery filling applications, CremoFLEX® L is a healthier*, lower SAFA (saturated fatty acids) option for soft, creamy fillings with long-lasting flavor release. To show what’s possible with this great ingredient, our experts created a fiber-enriched cereal bar (60%), with an elderflower flavored kefir filling (40%).
Whether you are creating a sweet or savory filled option CremoFLEX® L will truly raise the bar for your next product!
*Non-hydrogenated, high monounsaturated fat
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CremoFLEX® L: The Equalizer
CremoFLEX® L truly is “The Equalizer” that allows you to achieve a healthier option. Since the melting profile is not steep, it enables a longer lasting flavor release.
In this case, we used this low saturated palm-based fat to homogenously incorporate the other dry ingredients of the filling recipe. So by using kefir powder, for example, we were able to demonstrate that it is possible to combine this fat with different dairy powders (or dairy alternative powders if required). Since kefir powder naturally contains healthy bacteria (probiotics), we could show that the efficacy of the probiotics in the filling would not be impacted by the process.
Whether you are creating a sweet or savory filled option CremoFLEX ® L will truly raise the bar for your next product!