Biscuit Ingredients and Trends
“Some forward-thinking biscuit manufacturers are incorporating probiotics, such as Lactobacillus and Bifidobacterium strains, into their products”
seeking snacks that not only satisfy their taste buds but also offer functional benefits. Biscuits with added probiotics for gut health and prebiotic fibres that support digestion are emerging as a popular choice. Some forward-thinking biscuit manufacturers are incorporating probiotics, such as Lactobacillus and Bifidobacterium strains, into their products. These beneficial bacteria can help maintain a healthy gut microbiome, potentially improving digestion and boosting the immune system. Companies like Nestlé Health Science are at the forefront of this trend, offering probiotic-infused biscuits that promote digestive well-being. Biscuits with added prebiotic fibres, such
as inulin or chicory root, are also gaining attention. These fibres serve as food for the beneficial bacteria in the gut, promoting their growth and activity. Biscuit ingredient companies like Beneo provide prebiotic ingredients that can be incorporated into biscuit recipes to enhance digestive health. Biscuit manufacturers are harnessing
the power of superfoods and antioxidants to create biscuits that not only taste great but also offer potential health benefits. Turmeric: Known for its anti-inflammatory properties, turmeric is finding its way into biscuit recipes. Turmeric-spiced biscuits not only add an exotic flavour but also provide potential health benefits. Companies like Frontier Co-op offer high-quality organic turmeric that biscuit makers can use to infuse their products with this superfood’s goodness. Matcha, a finely ground green tea powder, is a popular ingredient for biscuits. It contains antioxidants called catechins, which have been associated with various health benefits, including improved heart health and cognitive function. Biscuit ingredient suppliers like Aiya provide premium matcha for use in biscuit production. Rich in antioxidants, cacao is a staple in the world of superfoods. Dark chocolate chips or cocoa powder can be incorporated into biscuit recipes to create antioxidant-rich treats. Companies like Barry Callebaut offer high-quality cocoa products for biscuit manufacturers.
Flavour innovation and regional Influences Biscuit makers are increasingly drawing inspiration from international cuisines to create unique and exciting flavour profiles. These global flavours not only add variety to the biscuit market but also tap into consumers’ cravings for novel and exotic tastes. Inspired by Middle Eastern desserts like baklava and
34 Kennedy’s Bakery Production August/September 2023
cardamom coffee, biscuit makers are infusing their recipes with the warm, aromatic notes of cardamom. This spice adds a delightful complexity to biscuits, appealing to those who enjoy the flavours of the Middle East. Companies like Penzeys Spices provide high-quality cardamom that can be used in biscuit production. Drawing from Mexican cuisine, some biscuit manufacturers
are adding a hint of heat to their creations by incorporating chilli peppers or chilli powder. These biscuits offer a spicy kick that contrasts with the sweetness of traditional biscuits, creating a memorable taste experience.
Snacking and portability The shift toward on-the-go lifestyles has led to a surge in demand for convenience snacks, including mini biscuits and bite-sized varieties. These smaller portions are not only practical but also allow consumers to indulge in their favourite biscuits without overindulging. Packaging biscuits individually in convenient, grab-and-go portions enhances freshness and convenience. This packaging style not only ensures the biscuits remain at their peak quality but also caters to consumers seeking portion control and a quick snack option. Many biscuit companies have adopted this packaging approach to meet the needs of busy consumers and to extend the shelf life of their products. In conclusion, biscuit production has evolved
to cater to modern consumer preferences, offering functional benefits through probiotics and prebiotics, incorporating superfoods and
antioxidants for potential health advantages, and exploring a world of flavours influenced by global and regional culinary traditions. Additionally, the industry is adapting to the fast- paced lifestyles of consumers by providing bite-sized and individually wrapped options for quick, convenient snacking. These trends showcase the dynamic and innovative nature of the biscuit market, ensuring that biscuits remain a beloved and versatile treat for consumers worldwide.
“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”
bakeryproduction.co.uk
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