PIZZA & FLATBREAD
movement is bringing craftsmanship and freshness back into the spotlight in the baking world,” she said. “The second pathway is the rise of
fibre and protein enrichment. Here, we are seeing more flatbreads carrying clear nutritional claims. This creates both an opportunity and a challenge, however, because as you increase fibre and protein, maintaining dough machinability and that soft, flexible texture becomes harder. I believe the winners will be those sitting at the intersection of these two trends – bakeries who are able to offer nutritional upgrades while preserving the warm, tender eating experience that consumers are demanding.”
Improving nutritional values With nutritional awareness reshaping purchasing decisions across multiple consumer groups pizza and flatbread manufacturers need to be looking at this as an opportunity rather than a challenge. “Producers who can improve the nutritional profile of their doughs without impacting texture, handling or taste experience will gain a competitive advantage,” said Birgit Wessner, Product Manager at Crespel & Deiters. She believes that fibre and protein
are the two important considerations. “When it comes to product development, fibre has long been overshadowed by protein – but not anymore. With many European consumers still falling short
14 • KENNEDY’S BAKERY PRODUCTION • APRIL/MAY 2026
of the recommended daily fibre intake, bakery products such as pizza bases and flatbreads are well placed to help close that gap and functional wheat starches make this technically viable,” she said. Crespel & Deiters offer a wheat starch, for example, that is able to offer over 90% dietary fibre content and can partially replace wheat flour in dough formulations. “These gains are achieved during
production of the dough. The ingredient integrates into existing processes, is neutral in flavour, white in colour and has low water binding capacity. Under EU regulations, such reformulated doughs can make a ‘rich in dietary fibre’ claim while also boasting a clean label declaration as phosphated wheat starch, which does not require an E-number,” explained Birgit. Crespel & Deiters also offers a range of functional wheat proteins suited to different formulation requirements. For straightforward protein enrichment of pizza bases and flatbreads, it has a denatured wheat protein that is insoluble, with low water binding, and which integrates without interfering with dough formation or handling – no foaming, no gelling, no impact on extensibility. Where improved dough extensibility is an additional objective, it offers high solubility at neutral pH and can contribute to dough optimisation alongside protein enrichment. For flatbread concepts with a more acidic dough profile – sourdough-based formats, for instance – it can offer a wheat protein that performs well in the lower pH range.
A salty alternative As pizza and flatbread products continue to evolve, it remains important that they are able to deliver on taste, quality and nutritional balance. One of the most important trends highlighted by Nedmag, a company that mines and processes high quality magnesium salt from the Netherlands, relates to sodium reduction. This is being driven by public health initiatives and increasing consumer awareness and is further reinforced by the World Health Organization (WHO), which recommends reducing daily salt intake to below 5 grams per person and actively encourages the use of lower sodium salt substitutes as part of reformulation strategies across the food industry. Pizza manufacturers are looking for
sodium reduction solutions that can integrate seamlessly into their existing processes because dough performance, fermentation control and flavour development remain critical. “This is where mineral balance becomes an exciting area of innovation,” said a Nedmag spokesperson. “Traditionally, sodium chloride has been the dominant salt in pizza dough and toppings. However, partially replacing sodium with magnesium- based salts offers a new pathway.” By applying this approach across the
full pizza system – from dough to toppings and even cheese and meat components – producers can achieve significant sodium reductions without compromising quality. A balanced mineral salt concept plays a key
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