Want a more stable cream-cheese filling?

Filled pastries are increasingly popular in the Middle East, with Euromonitor predicting that the market will grow by 10% annually for the next five years, noted Arla Foods Ingredients.

A common filling for savory pastries is cream cheese. However, it is notorious for collapsing during mixing and migrating into the pastry, making the crust soggy and limiting opportunities to add herbs and other flavorings.

Cream cheese is a popular pastry filling that is also notorious for collapsing. To prevent this, Arla Foods created Nutrilac®QU-7660 that adds to the stability of soft fillings.

To prevent this, Arla Foods developed Nutrilac®QU-7660, a solution that comprises whey proteins tailored to increase the stability of cream cheese during mixing and baking.

Cream cheese with Nutrilac®QU-7660 is more robust and stable in texture. Besides improved stability, the solution also addresses migration to the crust. Pastries retain a high volume, crispy crust and visual appeal after baking. Testing with a sensory panel has demonstrated that the product also delivers a creamier, non-crumbly mouthfeel.

Claus Bukbjerg Andersen, Senior Category Manager, Cheese at Arla Foods Ingredients, said: “Demand for convenience has made filled pastries one of the Middle East’s fastest growing categories. That creates huge potential for industrial bakers, especially if they can overcome one of the biggest challenges to innovation – the poor stability of cream cheese. Nutrilac®QU-7660 is just what bakers and chefs need to win a share of one of the world’s most dynamic pastry markets.”

Arla Foods Ingredients will showcase Nutrilac®QU-7660 at Gulfood Manufacturing (29^th to 31^st October 2019 in Dubai).