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Beverly Greene
Sr. R&D Project Manager
H. C. Brill, a CSM Company
Bev Greene, with more than 30 years of experience in the baking industry, has spent the last 18 years at H.C. Brill in its Research & Development department. Most of Bev’s...more»»
Question about your cupcakes
Posted by Lisa from Omaha, NE, US on April 19, 2010
How can Sensibly Indulgent cupcakes taste good if they are so much lower in calories than typical cupcakes?
They have a very unique frosting which is very low in fat but has the texture and flavor profile of an indulgent frosting. Brill’s scientists and marketing team utilized trained sensory panels and consumer test groups to develop the optimum product. Consumer testing verified that Sensibly Indulgent cupcakes had a winning formula.
Olive Oil 1
Posted by Sam from New Orleans, LA, US on April 19, 2010
Why can’t the bakery industry use the really healthy fats like olive oil?
Oils low in saturated fats such as Olive oil do not provide the structure or stability needed for baked goods.
Palm
Posted by Christine on April 19, 2010
Is Palm the only shortening that can be used to replace the function of partially hydrogenated fats?
Palm shortening is the best functioning (low or zero trans fat) option available to the industry at this time to mimic the firmness and structure provided by partially hydrogenated shortening (trans fat containing) . Brill’s Innovation team has developed Sensibly Indulgent(TM) frosting for our iced cupcakes which has zero grams of trans fat and only 1 gram of saturated fat per cupcake. The teams are working on the development of new technologies to reduce the level of saturated fats in ready-to–use icings.
TF has been reduced in bakery products. When do you think saturated fats will also be reduced?
Posted by David from Racine, WI, US on March 30, 2010
When do you think saturated fats will also be reduced?
Some products that are trans fat free have elevated levels of saturated fats and we suspect that the FDA will begin to more closely monitor this in the next 18 months.
The great thing about our Sensibly Indulgent(TM) cupcakes is that they not only have zero grams of trans fat but they also have reduced levels of saturated fat at only 1 gram per cupcake. In addition, Brill's Research and Development Innovation teams have already taken steps to lower the saturated fat content of our TranSmart(TM) icings, cookies and bakery products. We are continuing to focus on cutting edge technologies to achieve lower saturated fat levels, while maintaining the product functionality provided by the harder trans and saturated fats. Our innovation teams are optimistic about being able to provide additional reductions in saturated fats in the next year.
Healthier in-store products
Posted by Josh from Denver, CO, US on March 19, 2010
In the in-store bakery, should I merchandise my healthier baked products separately from my traditional line?
It does help to create a “better-for-you” section in the in-store bakery, and the section should be displayed prominently with your traditional line for broad customer appeal. With a specially merchandised section, you are more likely to attract in-store bakery customers that may not normally shop the bakery. Also, as with any product, if you’re introducing a new specialty product, be sure to offer active sampling to call attention to the new product and get customer feedback.
