Improving the texture and taste of a chewy cinnamon cookie

One of our customers in bakery and snacks was looking to enhance the soft texture, and extend the shelf-life, of one of their baked products; a chewy cinnamon cookie. The customer wanted to control moisture over the cookie’s shelf life, keeping a soft, chewy texture that consumers know and love.

Our KRYSTAR^® Crystalline Fructose provided the perfect solution, offering good browning and soft texture over time.

The customer turned to Tate & Lyle for advice on how to improve water activity and maintain the texture that is best associated with its popular baked goods brand. Our KRYSTAR^® Crystalline Fructose provided the perfect solution, offering good browning and improving the cookie’s texture over time. KRYSTAR^® reduces water activity and maintains texture to improve the eating quality and shelf-life of soft baked goods.

Thanks to our KRYSTAR^® Crystalline fructose, consumers can now enjoy their favourite cinnamon cookie that keeps its moist, chewy texture for longer.