Belgium-based bakery, patisserie, and chocolate ingredients provider Puratos has extended its Ambiante range of ready-to-whip toppings with a new patisserie flavour, chocolate.
Ambiante Chocolate Flavour is a unique topping offering that is 100% plant-based and dairy-free, with no artificial flavours or colours (NAFNAC).
Manufactured using UHT technology, the new patisserie flavour can be easily stored at room temperature for up to nine months if kept unopened.
It comes with a smooth, mousse-like texture, and allows customers to create consistently high-quality fillings, decorations and toppings for patisserie and desserts easily and cost-effectively.
Puratos plant-based solutions business unit director Laurent Thomé said: “Consumer want a delicate flavour and texture, freshness and the use of sustainably sourced ingredients, often catering to specific dietary preferences.
“So, when developing a whippable topping in everyone’s favourite patisserie flavour, chocolate, it was important to get every aspect right.
“We created Ambiante Chocolate Flavor to meet these growing needs and help make manufacturers’ lives easier.
“Unlike many labour-intensive chocolate creams, Ambiante delivers consistent quality, taste and colour – ready for producers and artisan bakers to whip up exciting patisserie creations.”
The Belgian firm said its Ambiante Chocolate Flavour was developed using carefully selected cocoa powder sourced through the company’s sustainable Cacao-Trace programme.
In addition to the Cacao-Trace initiative, the company will pay the farmers an annual ‘Chocolate Bonus’.
The farmers will receive a premium of €0.05 directly or via community funding projects, with every 1kg of Ambiante Chocolate Flavour sold.
Ambiante contains only 14% fat and better overrun than its original volume during whipping compared to a standard dairy cream and cocoa powder combination.
Also, it is 100% plant-based, with half the environmental footprint of traditional dairy options.
Puratos verified its sustainability through GF-impact, using the Product Environmental Footprint Method, as part of the company’s life-cycle assessment (LCA) initiative.
