Biscuit Ingredients and Trends


The evolution of biscuits


Discover how the biscuit industry is adapting to consumer demands by incorporating diverse flour varieties, natural sweeteners, functional ingredients, and global flavours while providing convenient snacking options.


B


iscuits, often considered one of the most beloved baked goods worldwide, have a rich history and a promising future. Biscuit production for the bakery industry continues to evolve, driven by consumer preferences,


health-conscious choices, and


innovative ingredients. In this feature, we delve into the world of biscuits, exploring the essential ingredients and emerging trends that are shaping the bakery production landscape.


Flour Varieties and health focus


Whole Grains: With consumers seeking healthier options, bakers are incorporating whole grains like spelt, quinoa, and buckwheat into their biscuit recipes. These grains not only add a rustic texture but also boost the fibre and nutrient content, aligning with the trend towards better-for-you snacks.Gluten-


32 Kennedy’s Bakery Production August/September 2023


Free Flour Blends: The rise in gluten intolerance and celiac disease has led to a surge in gluten-free biscuits. Bakeries are investing in gluten-free flour blends such as rice flour, almond flour, or chickpea flour, and are working to perfect the texture and taste of these offerings.


Ancient Grains: Ancient grains such as quinoa, amaranth, and teff are gaining popularity in biscuit production for their unique nutritional profiles and distinctive flavours. For instance, Arrowhead Mills offers a variety of ancient grain flours that add depth of flavour and a wholesome touch to biscuits. Organic and Non-GMO Options: Flour production companies like Bob’s Red Mill and King Arthur Baking Company have embraced the organic and non-GMO movements. They offer a range of organic and non-GMO flours, ensuring that biscuit manufacturers can meet the


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