AB Mauri Lanka unveils new baking ingredient lineup

AB Mauri Lanka is set to launch a trio of new products at the upcoming CAFE 2024 Culinary Art Food Expo on June 7-9 at BMICH. 
Each bakery ingredient is designed to assist commercial and artisan bakers to answer opportunities behind vegan baking, egg replacement, popular sourdough flavors and even on-shelf stackability.

Bakers attending the food expo will be able to find out more information on FOVO vegan and egg replacement, Aromaferm cereal ferments and Vega for bun resilience. AB Mauri Lanka representatives will be on-hand each day from 10 a.m. to 7 p.m. inside booth stalls 66-68 to discuss their offers under the theme, ‘An Invitation to Experience the Future of Baking.’

“We are excited to invite all bakery and culinary professionals in the region to explore our latest technology and gain insight into how our new products can assist them in creating outstanding baked food items,” said Surajdeen Seiyad, Country Director, AB Mauri Lanka.

FOVO egg replacement range offers highly-functional solutions that can significantly reduceor even completely replace eggs in finished baked goods. This innovative line not only addresses the need for delicious and indulgent products but also emphasizes animal welfare, environmental sustainability and a reduced carbon footprint. 
The new Aromaferm portfolio introduces three varieties of products includingwheatgerm, durum and rye ferments, assuring the presence of natural fermentation ingredients for bakers big and small. These natural sourdough items, derived from wheat milling byproducts fermented with select starter cultures, are ideally suited for creative artisanal, sandwich & Mediterranean-style breads, baguettes, pizza crusts and more. Key benefits include improved flavor, enhanced texture, increased freshness and resilience and more.