New fat reduction technology for bakery products
Date: 2026-03-09
Escaut Valley introduces Ultrapan FP Plus, a new technological solution that enables the reduction of fat in bakery products while maintaining excellent dough handling and final product quality.
Fat plays an important role in bakery products by contributing to softness, volume, crumb structure and overall mouthfeel. Reducing fat often leads to dry texture, reduced shelf life and weaker product structure.
Ultrapan FP Plus has been developed to compensate for these effects, allowing bakers to significantly reduce fat levels without compromising product quality.
The solution is particularly suitable for applications such as toast bread, sandwich bread, hamburger buns, hotdog rolls and other soft bakery products where fat reduction is desired.
With this development, Escaut Valley continues its commitment to support the bakery industry in developing healthier formulations while maintaining premium baking performance.
