Those looking to lose weight or promote a healthier lifestyle often suggest removing bread and pastries from one’s diet. However, that may not be the case anymore with the introduction of an ingredient from a leading baking supplier.

Puratos USA has released Intens Puraslim, a bread improver made from a patented enzyme discovered in Yellowstone National Park. This ingredient, processed in line with their Innovation Inspired by Nature approach, reduces the amount of calories and saturated fat in baked goods.

This new bread improver decreases in-dough solid fast by up to 50 percent. It can be used on pastries like brioche, cinnamon rolls and danish, sweet rolls like conchas and flatbread such as tortillas.

Further, it does not compromise on the taste and bakeries can still roll out fresh, delicious pastries. A company-conducted survey showed that consumers saw no noticeable difference in texture and taste when compared to full-fat buns.

“From Puratos’ proprietary global consumer study, Taste Tomorrow, we know that 39% of consumers check nutrition labels on baked goods for fat content,” explains Sean Hart, R&D Manager for Bakery Mixes & Improvers at Puratos USA. “But typically, they expect baked goods with lower fat to have a different taste. At Puratos, we were determined to create a product that helped manufacturers reduce fat and costs, without changing the consumer’s experience in these indulgent baked goods.”

The Intens Puraslim can also positively affect your production line by reducing mixing time and replacing majority of butter and margarine in a recipe.

Puratos USA is a baking ingredient supplier that aims to provide innovative products through a variety of means, including using natural resources like enzymes to develop better bakery solutions.