Bakery trends: The rise of plant-based, better-for-you indulgence and keeping the label clean

23 Feb 2022 --- Bakery manufacturers are sharpening efforts to address increasing consumer demands for healthier products by innovating better-for-you options with functional benefits, clean labels and natural ingredients.

Not such an easy thing to do when you consider that bakery is an indulgent-driven category.

Health and wellness megatrends are driving virtually every section of F&B development – and bakery is no exception. Hence, it’s crucial for manufacturers and brands to innovate indulgent treats that still hit the health mark while offering the sensory quality expected.

Consumers demand a lack of artificial ingredients, instead looking for natural and healthy alternatives.

Data from Innova Market Insights back this up with research that shows sweeteners use in bakery is on the rise.

The use of sweeteners in F&B launches is increasing globally, featuring a +3% year-over-year growth when comparing 2020 and 2021 launches, notes the market researcher.

In 2021, the top category of global product launches tracked with sweeteners was Bakery (18%). Similarly, in 2020, it was the top category of global product launches tracked with natural colors (15%).Cargill recently launched its “bright white” chocolate to transform bakery as well as other products visually.
Image credit: Cargill.

In line with increasing demand for natural colors and flavors, Cargill recently launched its “bright white” chocolate to transform bakery as well as other products visually.

While “bright white” was created for visual appeal, its flavor profile is advanced – a rounded taste with subtle vanilla flavor and a luxurious texture. It contains no artificial ingredients. The chocolate is ideal for enrobing and decorating and can be used in bakery applications.

Keep it clean
Adding nutrition and crunch through natural and healthy ingredients creates an indulgent feeling in bakery products. However, taste remains key.

Accentuating indulgence but keeping the label clean can pose formulation challenges.

One way to overcome this is through flavors that are both functional and deliver on taste.

Solvay knows that global food trends generate new challenges in bakery and premix formulations such as clean label and natural labeling, taste reassurance, the need for functionalities (sugar taste compensation), and a health and wellness approach.

“Our flavors range answers these market demands as well as specific needs. Solvay offers a comprehensive portfolio of solutions to solve natural, functional and taste improvement challenges in bakery and premix,” says the company.

Govanil sits in Solvay’s portfolio as an intense vanillin-based solution designed for bakery and chocolate products that provides a strong, long-lasting pleasant vanilla taste thanks to a specific Solvay technology.

It is a white, free-flowing powder used in various applications: bakery, chocolate, custard creams, dairy and non-dairy products.

Bakery pushing ahead in plant-based
Meanwhile, the diversifying and evolving plant-based trend presents challenges and opportunities for the bakery industry. Accentuating indulgence but keeping the label clean may pose formulation challenges.

International Taste Solutions (ITS) recently developed Vegan Boost – a new range of natural flavor enhancers that replicate the indulgent characteristics of traditional bakery products in dairy and egg-free alternatives.

Available in liquid and powder formats, Vegan Boost offers an all-in-one solution to improve the sensory quality of a range of plant-based cake and patisserie products by accentuating buttery and creamy flavors. A higher strength range, Vegan Boost Extra, is also available if more intense flavors are required.

“Consumer demand for plant-based products is rising, but until now, the bakery sector has been a little behind the curve,” explains Carl Smith, ITS head of innovations.

“Our bakery customers know we are easy to work with, and they asked us for help in enhancing the flavor of their vegan cakes and bakery ranges. Vegan Boost offers no-nonsense flavors, and it provides an easy-to-use solution that is proven to work.”

The launch taps into the growing consumer interest in plant-based diets coincided with Veganuary as 2022 kicked off.

Getting over gluten
Meanwhile, another recent example of a clean label bakery ingredient comes from enzyme designer SternEnzym, facilitating the production of high-quality gluten-free wafers with its latest compound Sternzym GA 31077 GF.

This improver makes this alternative option as stable and crispy as standard wafers.

In recent years, consumer interest in gluten-free foods has risen sharply. People with celiac disease or gluten intolerance have to be careful not to eat foods containing this protein, notes the company. Moreover, consumers without particular gluten-related allergies also chose to follow low or no-gluten diets for health reasons.

Alternative grains
As sustainability becomes more specific and significant, consumers’ concern for the planet grows. This is evident in Innova Market Insights Top Ten Trends for 2022, “Shared Planet.”

Within this environmental realm, consuming food that is better for health and better for the planet is often linked with alternative proteins and shifting away from animal-based ingredients.

While alternative proteins are in the spotlight, there is a rise in alternative grains. Tradin Organic - which supplies a wide selection of organic grains to the milling and bakery industry - is noticing an increasing demand for alternative grains that replace wheat in food products.

Tradin Organic – which supplies a wide selection of organic grains to the milling and bakery industry – is noticing an increasing demand for alternative grains that replace wheat in food products.

Tradin Organic’s grains include traditional bulk organic milling wheat and rye, but also alternative organic grains like organic buckwheat, organic spelt, organic barley and organic quinoa.

“Our wide range of organic grains gives our customers countless options to substitute or blend different organic grains in products such as bread, biscuits and cakes,” says the company.

Acquisitions within bakery
Earlier this week, Italian researcher and ingredients producer CSM Ingredients acquired Hi-Food, a specialist in developing and producing natural origin ingredients, including for use in bakery applications.

In the next few months, Hi-Food will complete the construction of an advanced factory to produce and process natural, plant-based ingredients that are free of allergens and synthetic additives.

Among other developments, the Puratos Group acquired Profimix, a key supplier of improvers, bakery mixes and confectionary items based in Prisovice, Czech Republic, last month.

Health and well-being are a significant part of Puratos’ strategy. Like Puratos, Profimix has been focusing on health and well-being products for several years and concentrates on producing value-added products, especially those with a high content of grains, seeds, proteins and vitamins.

“In our latest Taste Tomorrow research, we found that 79% of consumers rank grains and seeds as the number one contributor to health and taste aspects in bakery products, so investing in this area of business helps us – and our customers – satisfy that demand,” says Puratos.

Another key development earlier this year was Kerry officially opening a new facility at its Jeddah operation in Saudi Arabia to produce sustainable food ingredients. These will be distributed across the Middle East, including in the bakery sector.

At the beginning of this year, Mondelēz International also acquired Chipita Global, a high-growth leader in the Central and Eastern European croissants and baked snacks category.

Established in Greece more than 40 years ago, Chipita delivers croissants and other baked snack brands. The acquisition enhances the company’s offering in the US$65 billion global packaged baked snacks category. It allows Mondelēz to offer a broad baked snacks portfolio in Europe, with a significantly increased presence in fast-growing Central and Eastern European markets.

The deal also gives rise to opportunities for innovation, bringing together iconic Mondelēz brands such as Cadbury and Milka, alongside Chipita croissants and baked snack brands like 7Days.

By Gaynor Selby

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