MORNING GOODS
“With fibre being the number one ingredient that consumers want to add to their diets to help provide satiety and aid with digestion, it remains a good addition to morning goods”
Fibre innovation
Although white bread is the most popular bread globally, its low fibre content gives it a poor mark on the nutrition scale. “Added to white bread, Kerry’s acacia fibre can provide up to a 300% increase in fibre per serving when compared with non-fortified white bread – a level that approximates the fibre content of whole wheat,” says Tricia. “Importantly, sensory and texture analysis results confirm that taste and aroma are unaffected, as are loaf volume, softness, crumb and crust colour and there is little impact on dough rheology, making it easy for bakers to handle.” Acacia fibre as an ingredient
also fits well into breakfast bars and cereals categories, with consumers seeking digestive health benefits. Here, acacia fibre can help improve nutritional profiles in these categories for manufacturers looking to optimise their nutri-scores and fortify with fibre. “While delivering a high concentration of soluble dietary fibre, acacia fibre also supports an overall reduction of sugar by working as a binder to partially replace sugary syrups. It also helps prevent dry mouthfeel over shelf life — a common challenge of bars and cereals/granola — by maintaining moisture balance,” explains Tricia.
A good addition
With fibre being the number one ingredient that consumers want to add to their diets to help provide satiety and aid with digestion, it remains a good addition to morning goods. Clara Faustina, Senior Manager, Category Marketing Sweet Goods EMEA at ADM, highlighted a range of soluble dietary fibre ingredients which has been shown to support factors relevant to gut and digestive health, with clinical studies indicating that it promotes the growth of gut microbes positively associated with health. “At 3.75 grams per serving, a clinical study showed ADMs soluble fibre can help nourish intestinal microbiota and support the intestinal tract environment. Moreover, research studies demonstrate that 10 grams of our soluble fibre with a
22 Kennedy’s Bakery Production August/September 2023
meal may stimulate the production of satiety hormones associated with delayed post-meal hunger in healthy adults,” she says. ADM also offers a range of botanical extracts, standardised
plant extracts. Botanical extracts such as guarana, green coffee and yerba mate can provide natural sources of caffeine, which may deliver support for cognitive performance or fatigue reduction.
Postbiotics Clara went on to point out that postbiotics and spore- forming probiotics are also trending in the bakery and snack space, due to their ability to withstand processing conditions often encountered there, such as high-heat. She says: “Heat-treated postbiotic versions of ADM’s proprietary Bifidobacterium longum and its Bifidobacterium animalis subsp. Lactis, are designed to be added to a wide range of formulations – regardless of moisture content or heat application during production – due to the robustness of the postbiotic strains. Data also suggest that our Bifidobacterium longum has the potential to help support digestive and gastrointestinal health, as well as gut function, in both non-gluten-sensitive and gluten-sensitive individuals. Further, ADMs spore-forming probiotic Bacillus subtilis is able to retain its functionality despite challenging processing conditions that may otherwise damage conventional probiotics.”
Egg replacers According to the latest 2023 Taste Tomorrow research from Puratos, over half of European consumers prioritise taste and freshness when buying bread and pastries. In north America, taste is the most important factor – cited by 61% of bread buyers and 68% of pastry buyers – as it is in Asia Pacific. When it comes to
purchasing pastries, freshness (45%) is
even more important than taste (39%) for Middle Eastern and African consumers. But cost is never far from mind either: globally, it’s now the second strongest influence on pastry purchasing decisions. North and South America are the most cost-conscious regions overall across the bread and pastry sectors. So, how can bakers deliver on, or exceed, consumer expectations relating to taste and freshness, while remaining cost-effective themselves? According to Philippa Knight, Marketing Director at Puratos UK, the right approach requires strategic decisions to be made about both ingredients and production processes. “Manufacturers have been hugely affected by the fluctuating prices and availability of eggs this year, for example,” she says. “Egg-free alternatives can offer a solution here, as long as they are able to deliver good colour and shine. Puratos offers a solution that is able to
bakeryproduction.co.uk
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