MORNING GOODS D
uring the years of the Covid-19 pandemic, when more people across the globe had an opportunity to eat breakfast at home, ‘the most important meal of the day’ once again became more of an institution. In the UK, consumers started to
eat breakfast more frequently, according to a Whitepaper produced by Delifrance. Today, as the world leaves behind the lockdowns that were associated with the pandemic, the out-of-home breakfast market is growing, but reflecting many other food industry sectors, consumers are still looking for healthy but indulgent options. They are looking for something that feels like a treat, but that also offers health benefits. Morning goods that tick both of these boxes are the most likely to be successful.
Flavour innovation and taste are key when it comes to the purchase of morning goods, with sustainability parameters and health claims also driving purchases, according to Tricia Hayes, Senior Director, Global Business Development, Emulsifiers, Texturants and Gum Acacia at Kerry. She also highlighted the importance of product shelf-life and the benefits of functional enzyme solutions in relation to improving texture and reducing food waste. “When it comes to packaged goods, most waste comes as a result of shelf-life, which is tied to freshness and staling,” she says. “Increasing shelf life, without affecting taste or texture requires a multi- perspective approach – it is possible to improve shelf life but if the taste and visual appearance of the product does not remain good too, then it will be pointless.” For bakeries, measuring food waste across the supply chain can be a challenge, as can calculating the monetary value of adding additional shelf-life days or reducing staling
in bakery items. “However, significant value should be associated with unlocking longer shelf life in baked goods, as it can reduce retail returns and may improve consumer and geographic reach without needing to expand production sites,” points out Tricia.
“Flavour innovation and taste are key when it comes to the purchase of morning goods, with sustainability parameters and health claims also driving purchases”
Kerry’s functional, clean label enzyme technologies
are said to provide a solution. “Enzymes can optimise raw material
performance, despite varying/seasonal quality.
They can enhance production efficiencies, improve softness and moistness over shelf life, thereby reducing the sensory perception of staleness,” explains Tricia. “As processing aids, enzymes can reduce the need for additives, helping to clean up ingredient declarations, lower energy requirements during manufacturing, and reduce food loss and food waste. They can also enhance dough handling, improve raw material affordability, and sustainably improve finished baked products over extended shelf life.”
bakeryproduction.co.uk
Kennedy’s Bakery Production August/September 2023 21
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