Healthier patisserie without compromising on taste? It’s possible!

23 Oct 2023

More and more, consumers are mindful of their health & well-being. They work out more often, and they pay attention to the food that they eat. 

From our Taste Tomorrow research*, we find that there are 2 options that consumers explore when trying to opt for a healthier approach when it comes to consuming patisserie.

  • 65% of consumers prefer not to risk compromising on taste and go for smaller portions.

  • 62% of consumers prefer healthier options of their favorite patisserie so they don’t have to compromise on consumptions or occasions. 

In both cases, this represents interesting opportunities for pâtissiers all over the world. 

Boost your business with puratos

To make patisserie healthier, there are several options to explore. 

  • Add more healthier ingredients, such as fruit fillings, nuts or other ingredients that have a better nutritional value. 

  • Create sugar reduced patisserie creations: consumers are concerned about their sugar consumption, with sugar being the most looked at item on the ingredient list. 69% of consumers think that removing sugar will contribute to better health. Discover our range of sugar-reduced ingredients to help you reduce sugar content without compromising on taste. 

  • Make it clean(er) label. Consumers prefer short, clear and clean labels with natural ingredients.  

Discover the different Puratos solutions that can help you boost your business by offering your customers healthier options for their moments of indulgence.  

Discover some well-known classics re-invented in a healthier way

A Lemon Meringue Tart with more fruit

Often considered a French classic, the Lemon Meringue Tart has diverse origins. Lemon cream was likely developed by Quakers in 18th-century England, later popularized in America. A Philadelphia culinary school introduced a lemon cream tart with a custard-like texture but it was only in the 19th century that meringue topping was added, creating the "lemon meringue pie" we know today. This dessert is cherished in Europe and the USA, even having its own National Lemon Meringue Pie Day on August 15th.

Deliver an improved nutritional profile while keeping the heritage of the classic recipe. Let your customers enjoy the balance between acidity, bitterness and sweetness for a refreshing experience in every bite.

Consider adding more fruit and replace part of the lemon cream and meringue with Topfil Agrumes, which is made with 77% of citrus. 

A sugar reduced Black Forest

The classic Black Forest has been created in 1915 by a German pâtissier, Joseph Keller, who put together different ingredients: the cream, the cherry and the chocolate.​ It was a dessert served in a restaurant, but it was such a success that the people asked him to make it transportable to bring that dessert into homes. ​And that’s when he had the idea to add some layers of sponge cake

Some claim that the Black Forest is inspired by the colors – black, red and white – of the traditional dress of the inhabitants of the German region Baden-Württemberg. Others point out that it was the dark chocolate shavings that decorate the cake that inspired the name, as they are reminiscent of the trees in the Black Forest.​

We have different solutions that we can propose to you to create a Black Forest cake that is 30% sugar reduced:

  1. Decrease the amount of sugar by using Tegral Satin Cream Cake 30% Sugar Reduced as a base 
  2. Go for an unsweetened whippable topping, like Festipak
  3. Increase the fruit-content by using Topfil Finest Cherry 70%
  4. Use Acti Sugar Reduction as a cake improver if you prefer to make your cake base from scratch.

Your customers will love this healthier take on the Black Forest and enjoy a moment of indulgence with this revamped classic. 

A full clean label brownie

As we all know, the brownie is of American origin. But did you know that it was created the occasion of the World's Fair in Chicago in 1893? In the original recipe, pieces of walnut kernels were sprinkled on top of the pastry before it was baked, and then covered after baking with an apricot jam glaze. It is still served this way today in the establishment where it was originally invented.

Why this new cake received the name "brownie" after its creation is still a matter of debate: was it because of its dark color or because of the mischievous fairy-tale creatures, ‘the brownies’, inspired by traditional Scottish folklore and popularized in the United States as early as 1887 in children's books? We will never know for sure, but the brownie has since become a classic known worldwide.

With consumers being conscious about their health, we at Puratos offer you different solutions to provide your customers with a healthier and full clean label brownie. Our full clean label Tegral Brownie mix is the perfect way to cater to the continuously changing consumer needs without compromising on taste and texture.

Discover the recipe here to go from a Nutri-score E to D!

*Based on the results of our 2023 Taste Tomorrow research.