MORNING GOODS AND PASTRY INNOVATIONS


it into a fine flour with unique properties for baked goods. The ingredient enhances water absorption in dough, improving elasticity and crumb softness, which not only benefits texture but can also extend shelf life — a critical factor for both industrial bakers and consumers seeking fresher products for longer. It can even serve as a gluten-free alternative to wheat flour in products like cookies, resulting in high-fibre recipes without added sugar. What makes sugarbeet flour particularly


exciting is how it aligns with the broader shift toward sustainability and clean-label production. Sugar beet is widely grown across Europe, often close to processing facilities, which helps minimise transport distances and reduce the environmental footprint. Its use in flour form represents a more complete utilisation of the plant, tapping into a resource that is both local and renewable. For bakeries, it offers a way to create products that are not only functional and cost-effective but also meet the growing consumer demand for natural, recognisable ingredients and healthier options. ProSeed’s Spent Grain Flour is another


example of this new wave of ingredients bringing a sustainable option to bakery


TOURISM AND ON-THE-GO LIFESTYLES ARE FUELING DEMAND FOR PORTABLE


OPTIONS SUCH AS MUFFINS AND DOUGHNUTS, WHILE


ENVIRONMENTALLY FRIENDLY PACKAGING AND WASTE REDUCTION ARE BECOMING IMPORTANT DRIVERS FOR


BOTH MANUFACTURERS AND CONSUMERS


from cookies and crackers to energy bars. The appeal of spent grain flour


goes far beyond sustainability. Its fine granularity and balanced flavour profile bring a distinctive richness and texture to baked goods, allowing bakers to elevate their recipes while also making them nutritionally superior. High in protein and dietary fibre, it supports the growing demand for functional foods that help consumers feel fuller for longer and maintain better digestive health. For manufacturers, it opens the door to a new category of products that can proudly carry “upcycled” and “sustainable” claims — both powerful motivators for today’s ethically minded shoppers. By integrating a by-product from


products. Derived from upcycled brewers’ spent grain — the nutritious by-product of beer production — this flour represents a circular economy approach to food production. What was once considered waste is now being transformed into a finely milled, high-quality flour that can be used across a wide range of applications,


another industry, ProSeed is helping reduce food waste and maximise resource efficiency, goals that align closely with the broader movement toward environmentally conscious production. This innovation is changing how the food system thinks about value. In a market where both premium and budget bakery segments are expanding, products that combine great taste, health benefits, and a strong sustainability story are well-


22 • KENNEDY’S BAKERY PRODUCTION • AUGUST/SEPTEMBER 2025


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