Biscuit Ingredients and Trends
demands of consumers seeking sustainably produced and genetically unaltered ingredients. Nut Flours: Nut-based flours, particularly almond and hazelnut flours, are being used to create gluten-free biscuits that are not only healthier but also incredibly flavorful. Blue Diamond Almonds and Oregon Hazelnuts are notable suppliers of high-quality nut flours, used by many biscuit manufacturers to impart a rich, nutty taste. Heritage Wheat: Some flour producers, like Central Milling,
are reviving heritage and heirloom wheat varieties, such as Einkorn and Emmer. These grains are often less processed and retain more of their natural nutrients, making them appealing options for artisanal and health-focused biscuit recipes. Nutrient Enriched Flours: Flour companies are increasingly offering nutrient-enriched flours to enhance the nutritional value of biscuits. For example, flours fortified with vitamins, minerals, or plant-based protein sources like pea protein are becoming options for biscuit makers aiming to provide more than just empty calories. Custom Flour Blends: Many flour production companies
work closely with biscuit manufacturers to develop custom flour blends tailored to specific recipes and dietary preferences. This level of customisation enables biscuit makers to create unique products that meet both taste and nutritional requirements. Incorporating these diverse flour varieties into biscuit
recipes allows bakeries to cater to a broad spectrum of consumer preferences, from those seeking traditional, hearty biscuits to those demanding gluten-free, nutritionally enriched options. Flour production companies play a pivotal role in supporting these trends by providing high-quality, innovative flour options that empower biscuit manufacturers to meet the evolving demands of the market, all while maintaining the integrity and taste of this beloved baked good.
Traditional ingredients out, innovation is in As plant-based diets gain traction, biscuit manufacturers are shifting from traditional butter to healthier alternatives like avocado oil, olive oil, and coconut oil. These fats contribute beneficial nutrients and unique flavours to biscuits. Bakeries are now also mindful of reducing saturated fats to meet dietary guidelines. They’re exploring fat-reduction techniques, such as air-whipping fats, to maintain the desired biscuit texture while lowering overall fat content.
The desire for cleaner labels has prompted biscuit producers
to experiment with natural leavening agents like cream of tartar, vinegar, or yoghurt, which can provide the same rise as conventional baking powder or soda. And to cater to vegan consumers and those with egg allergies, biscuit producers are exploring egg substitutes like applesauce, silken tofu, or aquafaba, a chickpea water byproduct, as effective binding agents.
Sugar reduction and natural sweeteners In response to the demand for lower-sugar options, some biscuit producers are using sugar alcohols like erythritol and xylitol, which have fewer calories and a lower impact on blood sugar levels. As consumers become more health-conscious, there is a growing demand for biscuits with reduced sugar content. Key biscuit ingredient companies like Cargill have developed sugar reduction techniques, such as utilising sugar replacers like erythritol and stevia. Erythritol is a sugar
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alcohol with zero calories and a sweetness profile similar to sugar, making it an ideal sugar substitute in biscuit recipes. Similarly, stevia, derived from the leaves of the Stevia plant, is a natural sweetener that is significantly sweeter than sugar, allowing for lower usage while maintaining sweetness levels. Biscuit manufacturers are also increasingly turning to natural sweeteners like fruit purees to replace refined sugars. Companies like Tree Top offer a range of fruit purees, including apple, pear, and banana purees, which not only add natural sweetness but also contribute moisture to the biscuit dough. These purees are particularly popular in healthier biscuit variations, providing a subtle fruit flavour that complements various biscuit ingredients. Molasses, a byproduct of sugar refining, is a rich and robust natural sweetener that can be incorporated into biscuit recipes. Golden Barrel offers various molasses products that add depth of flavour and a touch of sweetness to biscuits. Molasses is often used in gingerbread biscuits, providing a unique molasses-spice flavour profile that is both comforting and nostalgic.
“Flour production companies like Bob’s Red Mill and King Arthur Baking Company have embraced the organic and non- GMO movements”
Date paste is a natural sweetener derived from dates and
is an excellent choice for biscuits aiming for a naturally sweet and chewy texture. Companies like Natural Delights offer date paste options that are free from added sugars and preservatives. Date paste is particularly popular in energy biscuits, where it contributes both sweetness and natural energy-boosting nutrients. Maple sugar, made from the concentrated sap of sugar maple
trees, is another natural sweetener gaining traction in biscuit production. Butternut Mountain Farm provides high-quality maple sugar that can be used to add a subtle maple sweetness to biscuits without the need for additional refined sugars. Some biscuit ingredient companies collaborate with biscuit manufacturers to develop custom sweetener blends that balance natural sweeteners like honey, maple syrup, and fruit purees. These custom blends ensure that the sweetness level is tailored to the specific biscuit recipe and consumer preferences while maintaining a clean label. By incorporating these natural sweeteners and sugar reduction techniques, biscuit manufacturers can create products that cater to health- conscious consumers without compromising on taste. Key ingredient companies play a crucial role in supporting these trends by offering a diverse range of natural sweeteners and collaborating with biscuit producers to develop customised solutions that meet the evolving demands of the market for healthier, more naturally sweet biscuits.
Inclusion of functional ingredients In recent years, the health and wellness trend has extended its reach into the world of biscuits. Consumers are increasingly
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